Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Peruvian recipe for papas a la Guancaina?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Peruvian recipe for papas a la Guancaina?),it will help you,my kids.
Please I Love this dish and also Aji de Gallina can someone help me
Answer:
do u mean Papas a La Huancaina??
Papas a La Huancaina [4 servings]
1/2 cup lemon juice (fresh preferred)
1/2 teaspoon crushed dried chilies (not chili powder)
1/4 teaspoon salt
1 large onion, sliced and separated into rings
1/2 cup chopped onions
2 small whole chilies (same variety as above)
1 tablespoon olive oil
1/2 cup evaporated milk
1/4 cup heavy cream
1/4 cup dry sherry (or other wine)
1/2 teaspoon ground turmeric
1/2 cup grated queso blanco or mozzarella cheese
4 potatoes, peeled, boiled until tender, cooled and diced
sliced black olives (optional)
Combine the lemon juice, dried chile, salt, and onion rings in a bowl and toss until the rings are coated. Cover and marinate at room temperature for 30 minutes.
In a skillet, saute the chopped onion and the whole chiles in the oil until soft. Transfer to a blender or food processor and add the evaporated milk. Process until a smooth sauce forms. Strain, if necessary.
Pour the sauce into a saucepan. Stir in the cream, wine, tumeric, and cheese. Simmer, stirring constantly, until the cheese melts and the sauce has thickened, about 5 minutes.
Drain the marinated onion rings. Place the potatoeson a serving platterand pour the milk sauce over the top. Garnish with the onion rings and optionally the black olives and serve.
------------------------ -------------- ----------------------
Aji de Gallina [10 servings]
2 pounds skinless, bone-in chicken breast halves
1 onion, coarsely chopped
2 carrots, chopped
2 cloves garlic
2 quarts water
1 loaf white bread, crusts removed and cubed
1 (12 fluid ounce) can evaporated milk
1/2 cup grated Parmesan cheese
1/4 cup walnut pieces
1 teaspoon vegetable oil
2 cloves garlic, minced
1 onion, chopped
2 teaspoons aji amarillo chile paste
2 teaspoons ground turmeric
4 hard-cooked eggs, sliced
1/4 cup kalamata olives, pitted and quartered
Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.
10 papas cocidas y peladas
100 gr. De queso fresco
2 yemas de huevo duro (2 huevos duros enteros)
2 cucharaditas de ají en polvo
Sal y pimienta
1 cucharada sopera de aceite
1 cucharada de leche evaporada
medio limón
Preparación:
Machucar las yemas y mezclarlas con el queso fresco.
Pon el ají, la cucharada de aceite y el limón.
Agrégale la leche evaporada.(Si tienes licuadora, mete todos los ingredientes juntos y licúa).
Sobre una fuente pon las hojas de lechuga como una sábana.
Corta las papas por la mitad y ponlas sobre las hojas de lechuga.
Cubre todo con la salsa.
Y decora con los huevos duros cortados por la mitad y aceitunas.
PAPAS A LA HUANCAINA
Ingredients :
5 ají amarillo fresco / fresh yellow aji (chili)
2 garlic cloves
14 oz - 1 3/4 cup(400 g) famers chesse (ricotta, cottage or feta)
? cup vegetable oil
2 hardboiled eggs
4 Spanish olives pitted and cut in halves
2.2 lb (1 k) yellow flesh potatoes, boiled (if not available, use white potatoes)
Lettuce
Salt
Pepper
Preparation:
Remove seeds and veins from the ajis or chilli peppers and wash well with water rubbing one against the other. Cut into pieces.
In a medium skillet, with oil, stir-fry the aji, whole garlic cloves until tender.
Put this mixture in a blender or processor and add the cheese and oil. Blend until creamy. Season to taste with salt and pepper.
To serve: Arrange sliced potatoes on a bed of lettuce, pour sauce to cover. Garnish with sliced hardboiled eggs and olives.
6 servings
Aji de Gallina:
1 large chicken
2.2 lb (1 k) boiled potatoes
8 finely chopped cloves of garlic
1 celery stalk
1 bay leaf
1 carrot coarsely chopped
2 chopped onions coarsely cut
4 tablespoons (100 g) ground ají amarillo fresco / fresh yellow aji (chili)
6 slices bread soaked in milk (approximately ? cup)
2 tablespoons (50 g) ground pecans
2 tablespoons (50 g) ground parmesan cheese
10 black olives, pitted
3 hardboiled eggs for decoration
? cup oil
Salt
Pepper
Chopped parsley
Preparation:
Place hen or chicken in pan with celery, bay leaf, carrot and salt. Cover with hot water. Bring to a boil and cook until tender. (Chicken will take 35 minutes. Hen will take longer).
Remove chicken from pan and shred in large pieces. Save ? cup broth approximately.
In a separate pan sauté garlic, onion, pepper and aji (chili) until onion is cooked but not colored. Add bread soaked in milk and stir. Add broth. If necessary add milk to reach the desired consistency.
Add the shredded hen, salt and ground pecans.
Place mixture in the center of platter and decorate with potatoes cut in halves. Sprinkle with Parmesan cheese. Garnish with olives, hard-boiled eggs cut in halves and parsley.
Serve with white rice.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Peruvian recipe for papas a la Guancaina?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Peruvian recipe for papas a la Guancaina?),it will help you,my kids.
Please I Love this dish and also Aji de Gallina can someone help me
Answer:
do u mean Papas a La Huancaina??
Papas a La Huancaina [4 servings]
1/2 cup lemon juice (fresh preferred)
1/2 teaspoon crushed dried chilies (not chili powder)
1/4 teaspoon salt
1 large onion, sliced and separated into rings
1/2 cup chopped onions
2 small whole chilies (same variety as above)
1 tablespoon olive oil
1/2 cup evaporated milk
1/4 cup heavy cream
1/4 cup dry sherry (or other wine)
1/2 teaspoon ground turmeric
1/2 cup grated queso blanco or mozzarella cheese
4 potatoes, peeled, boiled until tender, cooled and diced
sliced black olives (optional)
Combine the lemon juice, dried chile, salt, and onion rings in a bowl and toss until the rings are coated. Cover and marinate at room temperature for 30 minutes.
In a skillet, saute the chopped onion and the whole chiles in the oil until soft. Transfer to a blender or food processor and add the evaporated milk. Process until a smooth sauce forms. Strain, if necessary.
Pour the sauce into a saucepan. Stir in the cream, wine, tumeric, and cheese. Simmer, stirring constantly, until the cheese melts and the sauce has thickened, about 5 minutes.
Drain the marinated onion rings. Place the potatoeson a serving platterand pour the milk sauce over the top. Garnish with the onion rings and optionally the black olives and serve.
------------------------ -------------- ----------------------
Aji de Gallina [10 servings]
2 pounds skinless, bone-in chicken breast halves
1 onion, coarsely chopped
2 carrots, chopped
2 cloves garlic
2 quarts water
1 loaf white bread, crusts removed and cubed
1 (12 fluid ounce) can evaporated milk
1/2 cup grated Parmesan cheese
1/4 cup walnut pieces
1 teaspoon vegetable oil
2 cloves garlic, minced
1 onion, chopped
2 teaspoons aji amarillo chile paste
2 teaspoons ground turmeric
4 hard-cooked eggs, sliced
1/4 cup kalamata olives, pitted and quartered
Place chicken breasts, onion, carrot, and 2 cloves garlic in a large saucepan, pour in 2 quarts of water and slowly bring to a simmer over medium-high heat. Skim off the foam which forms on top, then cover, reduce heat to medium-low, and simmer until the chicken is tender, about 30 minutes. Remove chicken to a plate and allow to cool. Strain the resulting chicken stock, discarding the vegetables.
Pour evaporated milk and 1/2 cup chicken stock into the bowl of a blender. Add bread cubes and puree until smooth. Add Parmesan cheese and walnuts; puree until smooth. Shred the cooled chicken and discard the bones.
Heat vegetable oil in a large saucepan over medium heat. Stir in minced garlic and minced onion; cook until the onion has softened and turned translucent, about 5 minutes. Stir in shredded chicken and aji amarillo until heated through. Pour in bread puree and cook until hot, stirring frequently. Add more chicken stock if needed to keep from getting too thick. Season with turmeric and simmer for 5 minutes more.
Serve garnished with hard-cooked egg slices and sprinkled with kalamata olives.
10 papas cocidas y peladas
100 gr. De queso fresco
2 yemas de huevo duro (2 huevos duros enteros)
2 cucharaditas de ají en polvo
Sal y pimienta
1 cucharada sopera de aceite
1 cucharada de leche evaporada
medio limón
Preparación:
Machucar las yemas y mezclarlas con el queso fresco.
Pon el ají, la cucharada de aceite y el limón.
Agrégale la leche evaporada.(Si tienes licuadora, mete todos los ingredientes juntos y licúa).
Sobre una fuente pon las hojas de lechuga como una sábana.
Corta las papas por la mitad y ponlas sobre las hojas de lechuga.
Cubre todo con la salsa.
Y decora con los huevos duros cortados por la mitad y aceitunas.
PAPAS A LA HUANCAINA
Ingredients :
5 ají amarillo fresco / fresh yellow aji (chili)
2 garlic cloves
14 oz - 1 3/4 cup(400 g) famers chesse (ricotta, cottage or feta)
? cup vegetable oil
2 hardboiled eggs
4 Spanish olives pitted and cut in halves
2.2 lb (1 k) yellow flesh potatoes, boiled (if not available, use white potatoes)
Lettuce
Salt
Pepper
Preparation:
Remove seeds and veins from the ajis or chilli peppers and wash well with water rubbing one against the other. Cut into pieces.
In a medium skillet, with oil, stir-fry the aji, whole garlic cloves until tender.
Put this mixture in a blender or processor and add the cheese and oil. Blend until creamy. Season to taste with salt and pepper.
To serve: Arrange sliced potatoes on a bed of lettuce, pour sauce to cover. Garnish with sliced hardboiled eggs and olives.
6 servings
Aji de Gallina:
1 large chicken
2.2 lb (1 k) boiled potatoes
8 finely chopped cloves of garlic
1 celery stalk
1 bay leaf
1 carrot coarsely chopped
2 chopped onions coarsely cut
4 tablespoons (100 g) ground ají amarillo fresco / fresh yellow aji (chili)
6 slices bread soaked in milk (approximately ? cup)
2 tablespoons (50 g) ground pecans
2 tablespoons (50 g) ground parmesan cheese
10 black olives, pitted
3 hardboiled eggs for decoration
? cup oil
Salt
Pepper
Chopped parsley
Preparation:
Place hen or chicken in pan with celery, bay leaf, carrot and salt. Cover with hot water. Bring to a boil and cook until tender. (Chicken will take 35 minutes. Hen will take longer).
Remove chicken from pan and shred in large pieces. Save ? cup broth approximately.
In a separate pan sauté garlic, onion, pepper and aji (chili) until onion is cooked but not colored. Add bread soaked in milk and stir. Add broth. If necessary add milk to reach the desired consistency.
Add the shredded hen, salt and ground pecans.
Place mixture in the center of platter and decorate with potatoes cut in halves. Sprinkle with Parmesan cheese. Garnish with olives, hard-boiled eggs cut in halves and parsley.
Serve with white rice.
correctness,It's Non-profit and only for informational purposes.
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