Ingredients 1/2 pint of olive oil 5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt 1/2 yellow onion, chopped 3 cloves garlic, minced 5 eggs Salt Preparation Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatterTry to keep the potato slices separated so they will not stick togetherCook, turning occasionally, over medium heat for 5 minutesAdd the onions and garlic and cook until the potatoes are tenderDrain into a colander, leaving about 3 tablespoons of oil in the skillet Meanwhile, in a large bowl, whisk the eggs with a pinch of saltAdd the potatoes, and stir to coat with the eggAdd the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skilletLower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil)Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked sideCook until completely setAllow the omelette to cool, and then cut it into wedgesSeason it with salt and sprinkle with lemon juice to taste (optional) Serve warm or at room temperature.
This is a simple way to make a delicious Mexican recipe for ENCHILADAS : get a smaller baking pan (as opposed to a roasting pan that would be too big ) and spray the pan with non stick cooking sprayOpen one can of Vegetarian refried beans and spread them evenly on the bottom of the panNow take as many frozen burritos that will fit snugly in the pan, be sure to use just the bean with cheese or riceSpread a bottle of Enchilada Sauce all over the burritosIf you want to add some chopped black olives, or chopped onions or bell peppers to add for taste and decoration that is finePlace foil over the entire pan and bake for about 30 minutes in a 325 degree ovenWhen you take the pan out of the oven let it stand for about 5-10 minutes , take off the foil and spread shredded cheese liberally all over and watch it melt into a gooey goodnessReplace the foil until ready to cut and serveP.Smost markets have Casio which is a white cheese from Mexico or you could use an already shredded cheese blended just for Mexican recipes with white and yellow cheese together in one packageYour friends will think you cooked for hours !! I hope this helped.and good luck !
Easiest recipe ever: pataconesLatin AmericanThey're really just plantains you fry, squish, and fry again, but here's a play-by-play: 1) Buy some green plantains (you ought to be able to find them somewhere; even we have them up in the North-Eastern US Caucasian-ville)They say you're supposed to cut the skin off first with a knife, but I like to heat them in the microwave a few seconds or cut them in sections first (heating them makes them easier to 'peel', as does cutting the sections first)2) Chop them into sections about an inch long (it doesn't matter much how long they are, so don't pull out a ruler or anything)Cut off the peel if you haven't already3) Heat oil on a stovetop, medium heat 4) Put the pieces in the oil for a bit, cut-end downThey don't even need to get brown5) Turn them over (I use tongs), then take them out and let them cool a bit6) Squish them down with a flat object (a large knife works well, or a spatula)7) Return to the oil, fry until golden-brownDone! If the plantains at your nearest store are too ripe (dark yellow to black peel-black does NOT mean spoiled), just cut them in strips and fry themServe with a soft, mild cheese Super-easy!
it is from the philippineshere's a recipe: Ingredients: 5 Cups All Purpose Flour 5 1/2 Teaspoon Baking Powder (preferably Calumet) 1 Box Dark Brown Sugar GH (2 1/2 cups) 3 While Eggs 1 Small Can Evaporated Milk (2/3 cup) 1 tsp Vanilla Baking paraphernalia Preparation and Cooking Time: 30 minutes Cooking Directions: 1Mix dry ingredients thoroughly until fine 2Mix remaining ingredients: eggs, vanilla, milk 3Combine all dry and liquid ingredients by hand 4Add more milk if it dries or add more flour until you obtain the correct consistencyThe dough should be stiff enough to mold into the size of a golf ball (Adjust to your preferred Binangkal size) 5Lay the golf ball sized dough on aluminum foil 6Get a cup of tap or filtered water as preferred Dip two fingers of your hand and wet the palm of the other hand for molding the dough 7Pick up each dough and roll between both palms of your hand 8Roll dough in a bowl of sesame seeds then roll between palms again to make sesame seeds stick, when done, you are ready to fry 9Heat your frying pan in high heat then lower to Medium-LOW when you begin frying because the pan must be very hot to start 10Prepare a large colander or strainer to hold cooked Binangkal for cooling purposes 11Line your storage container with paper towel 12The Binangkal will keep for a weekHappy Eating!
