Recipe for food recipes

Recipe for... potato recipes

 

 Recipe for...
 Recipe for bread
 Recipe for cake
 Recipe for chicken
 Recipe for cookies
 Recipe for kids
 
 All recipe categories
 All recipes

Peppers and Potatoes

This recipe is rated : 1

Recipe Ingredients

6 lrg Poblano peppers, sliced
2 med Onions, chopped
1 tbl Olive oil, or vegetable oil
2 1/2 lb Russet potatoes, unpeeled, cooked, cubed
2 cup Cooked barley
2 tbl Finely chopped cilantro leaves
1 tsp Dried cumin
Salt & cayenne to taste

Cooking Procedures

* Saute peppers & onions in oil in large skillet until crisp tender, about 5 minutes. Add potatoes;, saute until browned, 5-8 minutes. Add barley to skillet; cook over medium heat until hot through, 3-4 minutes. Stir in cilantro & cumin. Season to taste with salt & pepper.
* Makes 4 servings. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

put the chicken back and stir all together. Mrs. Mitchell. CHICKEN WITH RICE 1 chicken. 1 large cup rice. 2 bay leaves. Stock. 1 large onion. Salt and pepper. Place the whole chicken in a saucepan with enough stock to cover; add bay leaves and onion. Season with salt and pepper. Cover and let simmer very slowly for four hours. Remove onion and bay leaves and add rice and let simmer until rice has absorbed all of stock. Place on a platter and serve, surrounded with rice. PRESSED C

© 2009