| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats, Vegetables |
Niger |
Toohot09 |
6 |
servings |
INGREDIENTS
| 1/4 |
c |
Blanched almonds |
| 1 |
sm |
Onion; peeled and diced |
| 2 |
tb |
Olive oil |
| 1/4 |
c |
Raisins; softened in hot |
|
|
Water and drained |
| 1/4 |
c |
Green olives; sliced |
| 2 |
tb |
Tomato paste |
| 1/2 |
bn |
Parsley; chopped |
| 4 |
tb |
Dry bread crumbs |
| 2 |
tb |
Milk |
| 2 |
|
Eggs; slightly beaten |
| 1 |
lb |
Ground beef; browned, and |
|
|
Drained of all fat; or use leftover, |
|
|
Cooked; and minced meat |
| 1 |
ts |
Sea salt |
|
|
Freshly-ground black pepper; to taste |
| 3 |
tb |
Flour |
| 3 |
|
Eggs; well beaten |
| 1/2 |
c |
Vegetable oil |
INSTRUCTIONS
In a medium-size dry skillet toast the almonds until golden. Cool. In the
same skillet, heat the olive oil, and cook the onion until soft. Add the
raisins, olives, tomato paste and cook 2 minutes. Add the parsley, bread
crumbs, milk, and almonds. Remove the skillet from the heat and add the
egg, meat, salt and pepper. When cooled form into patties about 2 inches in
diameter. For frying patties: Place the flour on a small plate. Place the
eggs in a small bowl. Heat the oil in a medium-size skillet, over a
medium-high heat. Dredge the tortitas de carne in the flour, shaking off
any excess. Then, dip them in the egg and place in the hot oil. Cook until
golden and warmed through. Let drain on paper towels to absorb any excess
oil. This recipe yields 6 to 8 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6268 broadcast 04-24-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
04-24-1997
Recipe by: Susan Feniger and Mary Sue Milliken
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