Empanadas Argentinas de mi Abuela, Luisa Soria
Ingredients
- 2 1/2 sticks salted butter, room temperature
- 2 pounds ground sirloin, top quality ground beef
- 2 medium onions, white or yellow chopped
- 3/4-1 cup (your preference) seedless black raisins
- 1 Jar chunky vegetable/garlic tomato sauce (your preference), I like Barilla
- 3 tablespoons dry oregano
- 1/2 tablespoon crushed red pepper
- 2 tablespoon ground cumin
- 2 tablespoons Spanish sweet paprika
- Salt and pepper
- 1 tablespoon olive oil
- 1 large bag All Purpose Flour
- 10 green olives, pitted
- 6 eggs, hard boiled and sliced
- 1 raw egg
- Directions
In a large skillet, heat 1 tablespoon olive oil. Add the chopped onions and cook until translucent. Add ground meat and saute until browned. Drain fat and transfer to a deep bottomed pot with lid. Add salt, pepper, oregano, red pepper, cumin, and paprika. Stir in raisins. Add entire contents of spagetti sauce/tomato sauce jar. Stir until slightly thick. If too thick, add 1/2 - 1 cup of water. Simmer on medium low for about 20 minutes.
Remove from heat and let completely cool. Place in refrigerator until chilled. Prepare your boiled eggs and slice your olives in seperate bowls.
For the dough: Make a well with about half the bag of flour. Using salted warm water and softened butter, use a fork to blend together to form a dough. Keep pressing the fork into the butter and incorporating the dough and water until you reach a firm dough consistency. Knead and Roll until it is firm, yet soft, taking care not to over knead the dough. Using a rolling pin, roll out approximately 6 inch circles for the empanada circles. Using the warm salt water and two fingers, wet the outside rim of the circle so that the dough will join together. Fill with about 1.5 tablespoons of meat mixture, desired amount of egg, and half a tablespoon of sliced olives. Fold dough over and seal/join sides together using either a braiding pattern or by pressing together with a fork.
Beat one egg and 1 tablespoon water together and brush over empanadas.
Bake in a preheated oven at 375 degrees for approximately 45 minutes or until golden brown.
Remove from heat and let completely cool. Place in refrigerator until chilled. Prepare your boiled eggs and slice your olives in seperate bowls.
For the dough: Make a well with about half the bag of flour. Using salted warm water and softened butter, use a fork to blend together to form a dough. Keep pressing the fork into the butter and incorporating the dough and water until you reach a firm dough consistency. Knead and Roll until it is firm, yet soft, taking care not to over knead the dough. Using a rolling pin, roll out approximately 6 inch circles for the empanada circles. Using the warm salt water and two fingers, wet the outside rim of the circle so that the dough will join together. Fill with about 1.5 tablespoons of meat mixture, desired amount of egg, and half a tablespoon of sliced olives. Fold dough over and seal/join sides together using either a braiding pattern or by pressing together with a fork.
Beat one egg and 1 tablespoon water together and brush over empanadas.
Bake in a preheated oven at 375 degrees for approximately 45 minutes or until golden brown.
Chocolate Mint Grasshopper Pie
(so many variations, the possibilities are endless!)
1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
1-1/2 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
6 OREO Cool Mint Creme Cookies, chopped
1 OREO Pie Crust (6 oz.)
1 square BAKER'S Semi-Sweet Chocolate, melted
DIRECTIONS
COVER with remaining COOL WHIP; drizzle with melted chocolate.
REFRIGERATE 2 hours or until firm.
2 cups cooked Orzo pasta, cooled
1 small can sliced black olives
1/2 chopped fresh spinach
3/4 cup craisins or dried cranberries
1 can chick peas/garbanzo beans
3 tablespoons white wine vinegar
Drizzle or About 1-2 tablespoons Olive Oil
1 tablespoon diced cilantro
1 fresh tomato, diced
Combine all ingredients in large bowl and toss. Refrigerate overnight so that flavors meld. Best cold pasta salad ever!
http://www.foodiewithfamily.com/2009/03/24/cuban-pork-part-i-slow-cookin-good-lookin/
http://www.food.com/recipe/pulled-pork-crock-pot-131018
http://allrecipes.com/Recipe/tzatziki-sauce/detail.aspx
