Big mushrooms with butter, lemon and cream

2:01 PM
Ingredients : 

4 pounds of big mushrooms
Lemon juice
Best and rich butter you have on hand
Milk cream

Preparation : 

Cut every big bushrooms you have in 4 pieces

After you finished with the cutting put the mushrooms on a big strianer.

Bath them all with the juice of a lemon.

Rinse with water, and put them to cook on a pan in soft heat, with a lot of good butter and half cup of water and a bit of milk cream.

Add some pealed and in small peaces of white onions.

Cook them all together for a while.

Just look them until the heat melt them, put some salt, taste and serve.

You can serve them with rice, diced meat, and patacones covered by sour cream, enjoy.

Mozzarella Tomato Sandwiches

Ingredients :

2 lb Pizza dough; thawed
2 tb extra-virgin olive oil
2 lg cloves garlic; minced
1/2 ts rosemary; crushed
1/4 ts Crushed red-pepper flakes
1/4 ts freshly ground pepper
1/4 c prepared pesto sauce
1/2 lb mozzarella cheese; sliced
2 tomatoes; thinly sliced

Preparation :

Grease a 13×9 pan; press dough over bottom.

Cover with plastic wrap and kitchen towel; let rise in warm place 40 minutes or until
almost double in bulk.

In pan, heat oil and garlic over low heat 2 mintues.

Add seasonings.

Preheat the oven to 400F.

With floured fingers, poke about 16 holes in dough; brush with oil.

Bake 25 minutes or until browned.

Remove to wire rack to cool.

Cut bread into sixths; halve horizontally.

Brush with pesto and place cheese and tomato on the bottoms and over with tops.

Sweet potatoes

5:45 PM
Ingredients :

4 sweet potatoes
1/2 cup dark brown sugar
1/4 cup frozen orange concentrate
1/2 cup sherry (optional)
1/4 cup butter

Preparation :

Scrub and boil potatoes until tender, about 25-30 minutes, depending on size. 

Peel, then cut into 1 1/2-2 inch chunks.

In an ovenproof casserole (or an aluminum foil loaf pan), melt butter with brown sugar and stir in sherry (optional). 

Add orange concentrate, stirring to combine well.

Put sweet potatoes in the casserole dish and coat well with the butter/sugar mixture.

Cover dish with aluminum foil to seal.

Bake in a 350°F oven for 30 minutes, turning to baste potatoes with liquid every 10 minutes or so.

Potatoes covered with sauce (papas chorreadas)


6 large potatoes, cooked & peeled
2 tablespoons of olive oil
1 medium onion, chopped
2 large tomatoes, chopped
salt and pepper, to taste
1/2 cup cream
1 cup muenster cheese, grated

Preparation :

Saute the onion in oil until soft, about 10 minutes.

Add the tomatoes, salt and pepper. Saute 5 minutes.

Stir in cream & cheese until cheese begins to melt.

Arrange the potatoes on serving platter and top with sauce.
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