Papas gratinadas |
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 INGREDIENTES:Esta receta es proporcionada por Econo Supermarket. La otra receta de papas gratinadas y setas es de Epicurious.com |
PROCEDIMIENTO:
Si aún no has probado las papas gratinadas ¿qué estás esperando? No te prives la oportunidad de saborearlas. Aquí está la receta.En una olla, calienta la leche. Agrega las papas dentro de la misma para calentar. Engrasa un molde profundo para hornear y precalienta el horno a 375 grados. Comienza a crear capas de papas y queso en la bandeja. Agrega un poco de leche entre capa y capa. Sazona con sal y pimienta, termina con queso y hornea por aproximadamente 25 minutos.
ENSALADA DE PAPAS - receta de HELLMAN'S
Esta es la que yo hago, es mi preferida, idalia
y la de coditos, en idaliarodriguez.blogspot/Antes..., el blog (mi otro blog)
Ingredients
- 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 2 Tbsp. vinegar
- 1 1/2 tsp. salt
- 1 tsp. sugar
- 1/4 tsp. ground black pepper
- 1 cup thinly sliced celery
- 1/2 cup chopped onion
- 2 hard-cooked eggs, chopped (optional)
Directions
- Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
- Combine Hellmann's® or Best Foods® Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature.
calabaza en especias,ensalada,receta epicurious
photo by Willian Meppem
yield
Makes 6 servings
Makes 6 servings
This fall salad balances earthy, tangy, sweet, and creamy flavors.
(para esta receta ojo con las lentejas, puede comprarlas blandas en una lata en Freshmart, porque las lentejas frescas toma tiempo ablandarlas) Las de Freshmart Las he probado y son ricas.
ingredients
- 3/4 cup French green lentils*
- 6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)
- 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked Spanish paprika**
- 1/2 teaspoon sea salt
- 4 cups baby arugula
- 1 cup soft goat cheese, crumbled
- 1/4 cup thinly sliced mint leaves
- 1 tablespoon red wine vinegar
preparation
Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2
tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single
layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until
tender, 10 to 15 minutes. Cool.
Combine lentils, pumpkin, and oil from baking sheet with arugula, half
of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt
and pepper. Divide among plates; sprinkle remaining goat cheese over.
* Available at some supermarkets and at specialty foods stores.
** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com.
Per serving: 196.4 kcal calories, 39.9 % calories from fat, 8.7 g fat,
2.9 g saturated fat, 6.5 mg cholesterol, 23.2 g carbohydrates, 6.5 g
dietary fiber, 3.7 g total sugars, 16.7 g net carbohydrates, 8.7 g
protein
Nutritional analysis provided by Bon Appétit
Read More http://www.epicurious.com/recipes/food/views/Spiced-Pumpkin-Lentil-and-Goat-Cheese-Salad-355212#ixzz2j7cyoZ9Y
