Tuesday, October 02, 2012
Weekly Recipes: September 29
I tried these based on a recipe I found on pinterest. However, I didn't have everything the recipe called for, but did have some alternatives. I used those and added a little more seasoning.
6 medium potatoes, peeled and cut into shoestrings
1 cup sour cream
1 cup milk
2 cloves of garlic, minced
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
Preheat the oven to 400 degrees F. Grease a 9" X 13" baking pan.
Put shoestring potatoes into prepared pan. Mix the sour cream and milk together along with the garlic, salt, paprika and pepper. Pour over potatoes and mix thoroughly. Sprinkle cheddar over the top.
Cover loosely with foil and bake for 1 hour. Uncover and bake for another 10 - 15 minutes.
Really, the only recipe I'm giving you is the Cornish splits. This is a sandwich. You can put it together as you like. The tortas I have eaten are all made on a sweetish bread, so I used Cornish splits for my rolls. Which are not Mexican. I know.
Brush the rolls with mayonnaise, then grill or pan fry them before layering with:
Sliced Grilled Chipotle Rubbed Flank Steak
lime juice to sprinkle on everything
2 tablespoons warm water
1/2 cup softened butter
1/3 cup sugar
1/2 teaspoon salt
3/4 cup scalded & cooled milk
2 large eggs
4 cups bread or all-purpose flour
2 1/2 teaspoons yeast
Mix all ingredients by hand, in a stand mixer or on the dough cycle in a bread machine (you can skip the kneading if you use a bread machine).
Knead dough until smooth, then let it rise until doubled. Punch dough
down and turn onto a very lightly floured board.
Roll dough into rectangle about 1/2 inch thick. Cut with biscuit cutter and place on buttered cookie sheets. Let rise until doubled. Bake 25 - 30 minutes at 350 degrees. Makes about 20.