Recipe Thread

Cooked, mashed sweet potatoes are molded around brown
sugar and coconut, rolled in sesame seeds and deep fried in
this unique snack. Prep Time: approx. 20 Minutes. Cook
Time: approx. 15 Minutes. Ready in: approx. 35 Minutes.
Makes 5 servings.
Printed from Allrecipes, Submitted by Diana
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3/4 pound sweet potatoes--
cooked, peeled and mashed
4 teaspoons cornstarch, divided
1 pinch salt
1 tablespoon water
1 cup shredded coconut
1/2 cup brown sugar
3/4 cup sesame seeds
1 1/2 quarts oil for deep frying


Directions
1 In a mixing bowl, knead together potatoes, 2 teaspoons
cornstarch, salt and water to form a stiff dough. In a separate
bowl, combine coconut and brown sugar. Form potato dough
into small balls; make a well in the center and fill with
coconut mixture; close up hole and reshape balls. Roll in
sesame seeds, then in remaining cornstarch.
2 Heat oil in deep-fryer or deep, heavy-bottomed pan to
375 degrees F (190 degrees C).
3 Fry balls in oil until golden. Drain on paper towels. Serve

This is a 90's potato salad - a new and improved, redone,
much better potato salad. Not only does it have a sweet
potato, in addition to a Russet potato, but it also contains
corn, cucumber, and peanuts! Corn oil will do if you don't
have canola. Prep Time: approx. 30 Minutes. Cook Time:
approx. 30 Minutes. Ready in: approx. 1 Hour . Makes 5
servings.
Printed from Allrecipes, Submitted by jessica
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1 large russet potato, peeled
and quartered
1 large sweet potato, peeled
and quartered
1 cup corn
1 teaspoon prepared
Dijon-style mustard
2 tablespoons fresh lime juice
3 tablespoons chopped fresh cilantro
1 clove garlic, minced
3 tablespoons canola oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, halved lengthwise
and chopped
1/2 red onion, thinly sliced
1/4 cup finely chopped peanuts


Directions
1 Place the Russet potato pieces into a large saucepan,
and cover with salted water. Bring to a boil, turn the
heat down, and simmer for 10 minutes. Add the sweet potato,
and cook about 15 minutes more. Remove a piece of each
potato, and cut it in half to see if it is cooked enough. Once
the potatoes are tender, add corn kernels; cook another 30
seconds. Drain through a colander. Fill the saucepan with cold
water, and drop vegetables into water. Cool for 5 minutes,
and drain.
2 In a large bowl, whisk together mustard, lime juice,
cilantro, and garlic. Slowly whisk in oil. Mix in salt and
black pepper.
3 Cut cooled potatoes into 1 inch cubes, and add to
dressing along with cucumber, and red onion. Toss well. Serve
at room temperature or chilled. Toss the peanuts in just
before serving

Caesar Potatoes


Prep Time: 10 min
Total Time: 45 min
Serves: 6


Ingredients
1 envelope GOOD SEASONS Gourmet Caesar or Italian Salad Dressing Mix

1/4 cup vinegar

1/4 cup oil

1-1/2 lb. red potatoes, cut into 1-inch cubes

1 medium onion, coarsely chopped

1 medium red or green pepper, coarsely chopped


Preparation
MIX salad dressing mix, vinegar and oil until well blended.

POUR over remaining ingredients in large bowl; toss lightly. Spoon evenly onto large sheet of double layer heavy-duty foil; wrap up to form tightly-sealed pouch.

GRILL over medium coals 30 to 35 minutes or until potatoes are tender, turning halfway through grilling time to prevent burning.



Use Your Oven: Toss vegetables with dressing mixture as directed. Spoon evenly into 15x10x1-inch baking pan lined with foil. Bake at 350°F for 40 minutes or until potatoes are tender.

Chimichanga

2 tablespoons olive oil
1 small onion chopped
1 sweet red pepper, seeded and diced
4 ounces button mushrooms, thinly sliced
1/2 pound small broccoli florets
2 tomatos, skinned and chopped
2 red chiles finely chopped
salt and freshly ground black pepper
1 1/2 cups grated Monterey Jack Cheese
8 Flour tortillas
oil for deep-frying

1) Heat the olive oil in a large heavy-based skillet and sauté the onion and the red pepper until just tender but still slightly crisp. Add the mushrooms and broccoli florets, tomatoes and chiles and stir-fry over medium heat for 3-4 minutes. Season to taste with salt and pepper.

2) Remove the skillet from the heat and mix the grated Monterey Jack cheese into the stir-fried mixture. Stir gently until the cheese melts.

3) Divide the vegetable and cheese mixture into 8 portions and put one inthe center of each of the tortillas. Roll up carefully, tucking in the edges at the sides so that the filling is completely sealed and cannot escape.

4) Deep -fry the tortillas, one or two at a time, in hot oil until crisp and golden, turning once during cooking. Drain on paper towls and serve the chimichanga with sour cream and guacamole.

Empenadas

Filling:


1 1/2 tablespoons oil
1/2 cup chopped onion
1 garlic clove, minced
1/2 pound pork tenerdloin, diced
1 cup firmly packed shredded sweet potato
4 juicy prunes, pitted and choped (though I think my
students usually omit them and it tastes fine)
1/2 cup unsweetened pineapple juice
1 tablespoon tomato paste
2 teaspoons chile powder
salt

Other ingredients-
2 cups all-purppose flour
6 tablespoons shortening, diced
4 tablespoons of butter, diced
6-8 tablespoons iced water
beaten egg for glaze
sesame seeds


1) Make the filling: heat the oil in a skillet and
sauté the onion and the garlic until soft. Add the
pork and cook, stirring, until lightly browned. Stir
in the remaining ingredients and continue cooking
until the excess liquid has evaporated. Remove from
the heat and cool

2) Put the flour, salt and fats in a food processor,
and process until the mixture resembles crumbs. Add
enough iced water to make a soft dough. Shape into a
ball and chill for 20-30 minutes.

3) Divide the dough into 8 equal portions and roll
them out on a lightly floured surfaceto make 6 inch
diameter rounds.

4) Put one-eightth of the filling on each round.
Dampen the edges and fold over to make half-moon
shapes. Press the edges together and crimp with a
fork. Place on a greased baking sheet, brush witha
beaten egg and sprinkle with sesame seeds. Bake ina
preheated oven at 375 for 35-40 minutes!