Llapingachospotatocakesstuffedwithcheese Recipes

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BUTTERSCOTCH LAVA CAKES

Provided by Ree Drummond : Food Network

Categories     dessert

Time 25m

Yield 4 servings

Number Of Ingredients 8



Butterscotch Lava Cakes image

Steps:

  • Preheat the oven to 425 degrees F. Spray four 6-ounce ovenproof ramekins with baking spray and place on a baking sheet.
  • Microwave the butterscotch chips and butter in a large microwave-safe bowl until the butter is melted, about 1 minute. Whisk until smooth and the butterscotch has melted. Stir in the sugar until well blended. Whisk in the whole eggs and yolks, then add the vanilla. Stir in the flour. Divide the mixture among the prepared ramekins.
  • Bake until the sides of the cakes are firm and the centers are soft, 13 to 15 minutes. Let stand 1 minute. Invert onto individual plates while warm. Serve with chocolate ice cream on top.

Nonstick baking spray, for the ramekins
3/4 cup butterscotch chips
1 stick (8 tablespoons) salted butter
1 1/4 cups powdered sugar
2 large eggs plus 3 yolks
1 teaspoon vanilla
1/2 cup all-purpose flour
Chocolate ice cream, for serving

POTATO LATKES I

A classic potato latke, you can't go wrong with these crispy hot cakes. Serve with applesauce, sour cream and chopped green onions! Happy Hanukkah!

Provided by Daisy

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Yield 6

Number Of Ingredients 6



Potato Latkes I image

Steps:

  • Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
  • In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
  • In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!

Nutrition Facts : Calories 101.8 calories, Carbohydrate 11.3 g, Cholesterol 93 mg, Fat 4.4 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 619.6 mg, Sugar 0.7 g

2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 ½ teaspoons salt
½ cup peanut oil for frying

EASY LASAGNA WITH COTTAGE CHEESE

I love the simplicity of this recipe, especially considering how wonderful the results are! A few ingredients, a simple layering process, a short while in the oven, and you have a delightful meal that looks more difficult than it is!

Provided by Chef Stacy

Categories     Meat

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 6



Easy Lasagna With Cottage Cheese image

Steps:

  • Brown the ground beef.
  • Spread 1 cup of spaghetti sauce in the bottom of a 2-quart, oven-safe dish.
  • Pour the rest of the sauce in with the ground beef and cook until warm.
  • Layer 2 noodles, 1/3 of the meat, 3/4 cup of cottage cheese, 1/2 cup mozzarella; repeat. For the last layer, use the final two noodles, meat, mozzarella, and parmesan cheese on top.
  • Cover baking dish with foil and bake at 350 for 1 hour.

Nutrition Facts : Calories 395.5, Fat 19.3, SaturatedFat 8.6, Cholesterol 72.1, Sodium 649.6, Carbohydrate 26.8, Fiber 2.1, Sugar 7, Protein 27.1

12 ounces ground beef
2 1/2 cups spaghetti sauce
6 lasagna noodles (oven-ready)
1 1/2 cups cottage cheese
1 1/2 cups mozzarella cheese
2 tablespoons grated parmesan cheese

LLAPINGACHOS (POTATO CAKES STUFFED WITH CHEESE)

Llapingachos are popular in the highlands of Equador. Potato patties filled with cheese and fried to a golden brown. YUM. They can be used as an appetizer, a snack or as a side dish. They are often served with fried eggs and a simple salad of lettuce, tomato and avocado. Sometimes sausages and a side of rice are added to make a full and typically Ecuadorian meal. Found on the internet and posted for ZWT 7 Note: Do NOT deep fry these! They will fall apart - the instructions are for pan frying.

Provided by K9 Owned

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6



Llapingachos (Potato Cakes Stuffed With Cheese) image

Steps:

  • Boil the potatoes and mash (You may also use leftover mashed potatoes made without milk and butter).
  • Sautee onion in oil until soft, remove from pan and add to mashed potatoes.
  • When the potaotoes have cooled down beat the egg yolk and mix in to the potatoes.
  • Add salt and pepper to taste.
  • Form into equal sized balls and poke a hole in the middle of each ball stuffing each hole with cheese. Seal.
  • Flatten each ball in to patties and chill for 30 minutes (This makes them less likely to spread when frying).
  • Add oil to a medium hot frying pan and sautee until golden and crispy outside and heated thoughout.
  • note: You can also just mix the shredded cheese in to the potato mixture but I like the gooey 'surprise' in the middle.
  • Queso Blanco is the traditional cheese used but Monteray Jack or mozzarella may be substituted.
  • Prep time does not include chilling time.
  • Cooking time will depend on the size of your pan and number of batches being made. 5 minutes per side seems to do the job.

2 lbs potatoes (yukon gold or russets work well)
1/2 medium yellow onion, finely diced
1/2 cup of grated cheese
1 egg yolk
salt & pepper
2 -4 tablespoons cooking oil

LLAPINGACHOS - POTATO CAKES FILLED WITH CHEESE

Llapingachos are potato patties filled with cheese, then sauteed to a golden brown for an appetizer or snack in Ecuador. If your not in a hurry they will fry better if the patties are chilled for about 45 mins before frying. When fried warm they will be ok but will sloppier and not hold together quite as well

Provided by Annacia

Categories     Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 6



Llapingachos - Potato Cakes Filled With Cheese image

Steps:

  • ENGLISH:.
  • Boil the potatoes and mash, or use leftover mashed potatoes.
  • Saute the onion in oil until very soft, mix the cooked onions and the egg yolk in with potatoes,.
  • Shape the potato mixture into equal sized balls.
  • Poke a hole in each ball and stuff with the cheese, then seal the hole. Flatten into patties.
  • They work better when chilled before sauteing in oil until nicely browned.
  • Note:.
  • The cheese may also be mixed in with the potato and onion mixture before the patties are made.
  • SPANISH:.
  • Haga un refrito con la cebolla y el aceite.
  • Haga hervir las papas con sal y cuando esten suaves aplstelas hasta formar un pure Agrege a la papa el refrito y con estas haga bolitas.
  • Haga un hueco en las bolitas y en el meta el queso, cierrelos hasta que tomen la forma de unas gruesas tortillas.
  • Pongalos en un sarten hasta que doren.

4 1/2 lbs potatoes, 2 kilos de papas
1 finely diced white onion, 1 cebolla blanca finamente picada
4 tablespoons oil, 4 cucharadas de aceite
1/2 cup grated cheese, 1/2 de queso rallado
2 egg yolks, 2 yemas de huevo
salt, sal al gusto

BLUE CHEESE STUFFED TOMATOES

Provided by Katie Lee Biegel

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 7



Blue Cheese Stuffed Tomatoes image

Steps:

  • Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
  • Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
  • Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.

1 pint grape tomatoes
Kosher salt and freshly cracked black pepper
2 ounces cream cheese, at room temperature
1/2 cup blue cheese
2 tablespoons finely chopped fresh chives
4 slices crispy cooked bacon, finely chopped
1 tablespoon hot honey (or 1 tablespoon honey mixed with a dash of hot sauce)

LLAPINGACHOS ECUATORIANOS (ECUADOREAN POTATO-AND-CHEESE PATTIES)

Make and share this Llapingachos Ecuatorianos (Ecuadorean Potato-And-Cheese Patties) recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9



Llapingachos Ecuatorianos (Ecuadorean Potato-And-Cheese Patties) image

Steps:

  • Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water.
  • Bring to a boil; reduce heat, and simmer 15 minutes or until tender.
  • Drain, and mash with a potato masher until smooth.
  • Cool.
  • Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well.
  • Divide potato mixture into 6 balls (about 1/2 cup per ball).
  • Flatten balls into 1/2-inch-thick patties (about 3-inch diameter).
  • Place on a baking sheet; cover and refrigerate 20 minutes or until firm.
  • Heat oil in a large nonstick skillet over medium heat.
  • Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned.
  • Turn patties; cook 3 minutes.
  • Top patties with tomato and red onion.

1 1/2 teaspoons kosher salt
2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
6 tablespoons shredded queso fresco or 6 tablespoons monterey jack cheese
2 tablespoons minced green onions
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
3/4 cup diced tomato
1/2 cup julienne-cut red onion

ECUADOREAN POTATO CAKES WITH PEANUT SAUCE (LLAPINGACHOS)

Unlike the other recipes for this, the peanut sauce makes it very different. In this month's gourmet oct o8, haven't tried it yet but can't wait to. (there is a recipe for annato oil on zaar too)

Provided by MarraMamba

Categories     Lunch/Snacks

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 9



Ecuadorean Potato Cakes With Peanut Sauce (Llapingachos) image

Steps:

  • Peel potatoes and cut into 1 inch pieces. Cover with cold water add salt and simmer til very tender.
  • While potatoes boil, cook garlic and 1/3 cup scallions in 2 tbs of annatto oil in a small saucepan over medium heat, stirring until softened about 2 minutes.
  • Stir in cumin and 1/4 tsp pepper and cook 1 minute. Add tomato and cook stirring 2 minutes.
  • Add milk and bring to a bare simmer, then remove from heat and stir in peanut butter until well combined. Keep covered and warm off heat.
  • Drain and mash potatoes. Cook remaining 1/2 cup of scallions with 1/4 tsp salt and pepper in 2 tbs of annatto oil until softened.
  • Stir into potatoes along with the cheese. Form into 8 balls, flatten into a 3 inch patty.
  • Heat 1 tbs annato oil in a non stick pan over medium high, then fry cakes in two batches turning over once until crusty both sides (about 6 mins a side).
  • Gently reheat peanut sauce thinning with a little water to creamy consistency if needed. Serve with the potato cakes.

1 1/2 lbs yukon gold potatoes (yellow fleshed)
2 garlic cloves, finely chopped
1/3 cup scallion (plus extra 1/2 cup finely chopped)
6 tablespoons annatto oil, divided
1/2 teaspoon ground cumin
1 medium tomatoes, chopped
3/4 cup milk
1/2 cup crunchy peanut butter
2 cups muenster cheese, coarsley grated

LLAPINGACHOS-POTATO CHEESE PATTIES(ECUADOR)

Llapingachos (yah-peen-GAH-chos) are a popular side dish in the highlands of Ecuador. They are often served with fried eggs and a simple salad of lettuce, tomato and avocado. Sometimes sausages and a side of rice are added to make a full and typically Ecuadorian meal.

Provided by Sharon123

Categories     Potato

Time 1h25m

Yield 4-6

Number Of Ingredients 10



Llapingachos-Potato Cheese Patties(Ecuador) image

Steps:

  • Place the potatoes in a large saucepan, cover with salted water and bring to a boil, uncovered, over medium-high heat. Cook the potatoes until a knife pierces them easily. Drain the potatoes and set them aside to steam dry for 3 to 4 minutes.
  • Mash the potatoes until smooth or put them through a ricer. Season to taste with salt. When cool enough, form 1/3 cup portions of the mashed potatoes into balls and set on a baking sheet. Chill for at least 20 minutes; this will make the patties much easier to handle.
  • While the potatoes are chilling, start your maní sauce. Simmer the milk and sliced onion in a small saucepan for about 10 minutes. Do not boil. Strain the onions from the milk and discard. Whisk the peanut butter into the warm milk and season to taste with salt. Bring to a boil, reduce heat to low and simmer until thickened, 4 to 5 minutes. The sauce should be the consistency of heavy cream. Add a little more milk or peanut butter as needed. Set aside.
  • Remove potatoes from the refrigerator. Mix the cheese and scallions together and stuff each ball with about 1 tablespoon of the mixture. Flatten the balls with your hands to form patties.
  • Heat the oil in a skillet over medium heat. Sauté the patties, a few at a time, until browned on each side. Remove to a warm oven until all patties have been sautéed. Serve topped with the salsa de maní.
  • Llapingachos Variations:.
  • •Coloring: The achiote powder gives the patties an orange color. If you don't have achiote, add a teaspoon or two of paprika. Or just leave it out altogether.
  • •Cheese: Ecuadorans typically use a young white cheese called queso blanco for stuffing llapingachos, but you can use Monterey jack or mozzarella.
  • •Use finely minced white onion instead of scallions.
  • •Mix the cheese and scallions in with the potatoes instead of stuffing them.
  • •Add a little cayenne pepper or hot pepper sauce to the to the peanut sauce if you'd like some heat. Or add a little ground cumin for extra flavor.

Nutrition Facts : Calories 491.3, Fat 28.1, SaturatedFat 6.1, Cholesterol 12.8, Sodium 66.1, Carbohydrate 50.7, Fiber 7, Sugar 4.7, Protein 13.5

2 lbs russet potatoes, peeled
1 cup white cheese, shredded (see variations)
6 scallions, chopped finely
salt, to taste
2 teaspoons achiote powder
1/4 cup oil
1 1/2 cups milk (you can use non dairy milk)
1/4 cup onion, thinly sliced
1/3 cup natural-style peanut butter
salt, to taste

ECUADOREAN POTATO CAKES (LLAPINGACHOS)

Make and share this Ecuadorean Potato Cakes (Llapingachos) recipe from Food.com.

Provided by KlynnPadilla

Categories     Potato

Time 45m

Yield 8 potato cakes, 4 serving(s)

Number Of Ingredients 5



Ecuadorean Potato Cakes (Llapingachos) image

Steps:

  • Peel potatoes and cut into 1-inch pieces. Cover with cold water in a medium pot, stir in 1 teaspoons salt and simmer until very tender, about 18 minutes.
  • Drain potatoes, then mash in a bowl.
  • Cook scallions with 1/4 teaspoons each salt and pepper in 2 tablespoons annatto oil over med. heat, stirring, until scallions are softened, then stir into potatoes along with cheese. Form mixture into 8 balls and flatten each into a 3-inch patty.
  • Heat 1 tablespoons annatto oil in a 12-inch nonstick skillet over med.-high until hot, then fry cakes in 2 batches, turning over once, until crusty, about 6 minute per batch. add remaining oil for second batch.

1 1/2 lbs yukon gold potatoes
1/2 cup finely chopped scallion
salt and pepper
4 tablespoons annatto oil, divided (recipe also posted)
6 ounces muenster cheese, coarsely grated (2 c)

LLAPINGACHOS (ECUADOREAN POTATO PANCAKES WITH CHEESE SAUCE)

A delightful specialty from Equador's highlands, found in a book of "Inca country" recipes. Perfect comfort food! Makes an extremely satisfying meal with a good avocado salad...I guarantee you won't miss meat, and I'm a die-hard carnivore myself. (Just as good with low-fat cream cheese, btw.)

Provided by Norse

Categories     Potato

Time 5h

Yield 4 serving(s)

Number Of Ingredients 14



Llapingachos (Ecuadorean Potato Pancakes With Cheese Sauce) image

Steps:

  • Peel and dice potatoes.
  • Boil in salted water until very tender.
  • Save ½ deciliter (about 1/4 cup) of the boiling water.
  • Mash potatoes evenly and add boiling water, turmeric/annatto and chopped onion.
  • Salt to taste.
  • Cover with a tea towel and leave in a warm place for at least three hours.
  • Prepare cheese sauce while mash is resting.
  • CHEESE SAUCE: Mix chopped red onion well with salt and leave for 20 minutes.
  • Rinse onion in cold water, then add lemon juice and sugar.
  • Chop tomato and eggs finely.
  • Put cream cheese in a pot, and add milk until the sauce is like thin mayonnaise.
  • Heat slowly.
  • Stir in tomato, eggs and onion, plus salt and pepper to taste--I add a little extra lemon juice as well to take some of the"heaviness" out of the sauce.
  • Serve at room temperature or warm, not hot.
  • While sauce is cooling, add mozzarella to potato mix.
  • Roll the"dough" into small balls by hand, wetting your hands a little between each.
  • Flatten balls into patties approximately.
  • 1 cm thick and 6 cm in diameter.
  • Brush pan with oil (not too much) and fry at medium heat until crisp and golden.
  • Brush upside of each pancake with oil before flipping the cakes VERY GENTLY.
  • Don't undercook, or they'll fall apart.
  • Serve hot and fresh with cheese sauce and a salad.

Nutrition Facts : Calories 810.5, Fat 54.7, SaturatedFat 33.3, Cholesterol 261.3, Sodium 2371.3, Carbohydrate 56.5, Fiber 6.5, Sugar 6, Protein 26.2

1 kg potato
1/2 teaspoon ground annatto seed or 1/2 teaspoon turmeric
1 medium onion, very finely chopped or grated
120 g shredded mozzarella cheese
salt
vegetable oil (for frying)
100 ml red onions, finely chopped
3 teaspoons salt
1 teaspoon lemon juice
1/2 teaspoon sugar
500 g cream cheese
200 ml milk
1 ripe peeled tomatoes
2 hardboiled egg

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Directions Step 1 Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool. Step 2 Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well.
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LLAPINGACHO ECUADORIAN RECIPE AND PEANUT SAUCE | EPERSIANFOOD
Cook the potatoes in salted water for 20 minutes or until tender. Drain, mash with a potato masher, and set aside to cool. Add cheese, green onions, 2 teaspoons salt and ½ teaspoon pepper to potatoes and combine. Scoop up about 1/ up of the mix and form it into a patty about 3 inches in diameter and ½ inch thick.
From epersianfood.com


4 WAYS WITH CHEESE | THE PIONEER WOMAN | FOOD NETWORK
4 Ways with Cheese. Things are getting very cheesy in Ree Drummond's ranch kitchen, with four recipes and eight different cheeses! She takes Italian …
From foodnetwork.com


LLAPINGACHOS - ECUADORIAN FRIED POTATO CAKES - YOUTUBE
Llapingachos- 3 big potatoes- 1 onion chopped- 3tbs of annatto/achiote oil- cheese of your choice ( I used cheddar and feta cheese)- extra oil for fryingPrep...
From youtube.com


POTASSIUM RICH FOODS - 35 FOODS HIGH IN POTASSIUM
Many fresh fruits and vegetables are rich in potassium: Bananas, oranges, cantaloupe, honeydew, apricots, grapefruit (some dried fruits, such …
From webmd.com


LLAPINGACHO (ECUADORIAN STUFFED POTATO PATTY WITH CHEESE)
In a large pot add water, salt, and cut potatoes and boil until they are soft, about 25-30 minutes. Drain the water, add butter and achiote and mash the potatoes until soft and smooth. Cover and leave at room temperature for an hour. Form small balls and slightly flatten the ball and fill the middle with the cheese.
From gimmerecipes.com


LLAPINGACHOS: ECUADORIAN CHEESE AND POTATO PATTIES - PANNING THE …
Making Llapingachos is easy, with just 3 ingredients: potatoes, cheese and scallions. Boil and mash the potatoes, mix in chopped scallions and cheese (farmer, queso fresco or Monterey Jack), form the mixture into thick pancakes, and cook them on a griddle or in a skillet until they're heated through and crispy brown on the outside.
From panningtheglobe.com


LLAPINGACHOS FROM ECUADOR- A TRADITIONAL STUFFED …
In a medium-sized pot place the potatoes cut in quarters, add enough water to cover them, and boil until they are completely cooked. Drained the potatoes, start mashing them, add the seasoned salt to your liking and leave aside to cool down. Give it about 1 hour. Preheat the oven to 400 degrees F. To bake use a flat tray sprayed with cooking oil.
From southamericatotheworld.com


LLAPINGACHOS CON SALSA DE MANI: VEGAN ECUADORIAN STUFFED POTATO …
Llapingachos are a traditional Ecuadorian dish of potato croquettes, stuffed with cheese. Literally translated the “cheese omelets” are traditionally fried in oil until crispy on the outside. This oil-free, plant-based recipe uses a vegan cheese for the filling. Then, the croquettes are baked until golden brown.
From plants-rule.com


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