NENA'S PAPAS RELLENAS
A Cuban classic, these satisfying, crispy-coated potato balls are filled with a savory ground beef mixture known as picadillo. -Nena Linares, Los Angeles, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2-1/2 dozen.
Number Of Ingredients 14
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Meanwhile, in a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, olives, raisins, 1/4 teaspoon salt, 1/4 teaspoon pepper and paprika; heat through. , Drain potatoes; mash with garlic powder and remaining salt and pepper. Shape 2 tablespoons potatoes into a patty; place a heaping tablespoonful of filling in the center. Shape potatoes around filling, forming a ball. Repeat., Place eggs and bread crumbs in separate shallow bowls. Dip potato balls in the eggs, then roll in bread crumbs. In an electric skillet or deep fryer, heat oil to 375°. Fry potato balls, a few at a time, for 1-2 minutes or until golden brown. Drain on paper towels.
Nutrition Facts : Calories 224 calories, Fat 6g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 615mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 2g fiber), Protein 13g protein.
PAPAS AL HORNO: OVEN ROASTED POTATOES
Simple treatment for Argentinian roasted potatoes.
Provided by Sue L @suelovesrecipes
Categories Potatoes
Number Of Ingredients 5
Steps:
- Preheat oven to 400F.
- Melt butter and stir with olive oil.
- Chop potatoes into chunks and toss with butter mixture, then spread in a single layer on a baking sheet lined with nonstick foil.
- Sprinkle with salt and paprika.
- Roast for 25 minutes, give them a stir, then roast for 20-25 minutes more or until golden and tender.
PAPAS RELLENAS (FRIED STUFFED POTATOES)
My mom used to make these when we were kids. Always loved them and each time you make them you can season to taste so its different every time!
Provided by alu1977
Categories Appetizers and Snacks Meat and Poultry Beef
Time 4h15m
Yield 12
Number Of Ingredients 16
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash in a bowl with 1/2 teaspoon salt until no lumps remain. Set aside to cool to room temperature.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in the ground beef. Cook and stir until the beef is crumbly and no longer pink. Stir in 1 teaspoon salt, cumin, pepper, tomato paste, and vinegar until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.
- Line a baking sheet with plastic wrap or waxed paper, and set aside. Beat the eggs in a mixing bowl, and set aside. Pour the bread crumbs and flour into separate, shallow dishes, and set aside.
- Once the potatoes and beef have cooled, form the potato balls: grab a handful of mashed potatoes, and split into two equal portions. Form each piece into a small bowl shape, and fill with the ground beef mixture. Place the two halves together, seal the edges, and smooth to make a round ball. Gently roll the ball in the flour to coat and shake off the excess flour. Dip into the beaten egg, then gently roll in bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded potato balls onto the prepared baking sheet while breading the rest. Refrigerate 2 to 4 hours, or freeze for later use.
- To cook, heat the oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Cook the potato balls in the hot oil in batches, using tongs to roll the balls around as they cook to ensure even browning, until crispy and golden brown, about 3 minutes per batch. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 45.3 g, Cholesterol 84.9 mg, Fat 15.8 g, Fiber 3.5 g, Protein 14.3 g, SaturatedFat 3.6 g, Sodium 488.8 mg, Sugar 3 g
PAPAS RELLENAS AL HORNO
Hornea las papas a 400°F durante 1 hora. Córtalas por la mitad a lo largo; ahueca el centro formando fondos de 1/8 de pulgada de espesor. Muele la pulpa de las papas en un recipiente mediano. Agrega el queso crema| la crema agria| el tocino y la cebolla; bate hasta que esté esponjoso.,Coloca la misma cantidad de mezcla de papas dentro de los fondos y cubre con brócoli y VELVEETA. Colócalos dentro de una asadera poco profunda.,Hornea a 350°F durante 15 minutos.
Provided by My Food and Family
Categories Casa
Time 1h40m
Yield 12 porciones, de media papa cada una
Number Of Ingredients 7
Steps:
- Hornea las papas a 400°F durante 1 hora. Córtalas por la mitad a lo largo; ahueca el centro formando fondos de 1/8 de pulgada de espesor. Muele la pulpa de las papas en un recipiente mediano. Agrega el queso crema, la crema agria, el tocino y la cebolla; bate hasta que esté esponjoso.
- Coloca la misma cantidad de mezcla de papas dentro de los fondos y cubre con brócoli y VELVEETA. Colócalos dentro de una asadera poco profunda.
- Hornea a 350°F durante 15 minutos.
Nutrition Facts : Calories 220, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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