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7241  COOKING / Recipes and Cooking Tips / Re: Empanadas! with pic ffffffff-at tutorial! on: March 22, 2010 06:39:31 AM
I love the raisins, they are a happy bit of sweet!!  I wont leave em out for anyone haha
Thank you Jinjeet!!  I hope you try em out!
7242  COOKING / Recipes and Cooking Tips / Re: Empanadas! with pic ffffffff-at tutorial! on: March 21, 2010 08:39:21 PM
 Grin  I'm so happy to hear  everyone loves empanadas!!   You are very welcome for the recipe, it basically comes straight from Chile.  My friends are 1st generation Canadians, so everything they ate was authentic Chilean (that how you'd spell it?Huh
Matuta, thanks for the tips!  I usualy make it all in one day.  but spreading it out over 2 might be mildly less tasking!  I love them, they are so worth the effort!
I refuse to budge from this recipe though.. i know they'd be great with a few extra things, and my husband would love if I omited the rasins.. but I'm a stick in the mud that way Cheesy
7243  COOKING / Recipes and Cooking Tips / Re: Empanadas! with pic ffffffff-at tutorial! on: March 21, 2010 05:51:07 PM
they are most definitly delicious.  i made 33.... i like to freeze them and eat them whenever I feel like it.  and if you are going to all the trouble, I figure make as many as sanely possible so you don't have to again for a while Cheesy
7244  OCCASIONS AND HOLIDAYS / Weddings and Bridal Showers / Re: Dark Pink French Beaded Bridal Bouquet-- tons of pics! on: March 21, 2010 05:48:31 PM
gorgeous!!!  I want to put that on my sideboard!  your beaded flowers are always amazing.
7245  CROCHET / Crochet: Completed Projects / Re: 1980's pillow doll on: March 21, 2010 05:47:07 PM
I totally had something like this!!!! yay for great memories!
7246  TOYS, DOLLS AND PLAYTHINGS / Toys, Dolls and Playthings: Completed Projects / Re: Firebolt the playbroom version. on: March 21, 2010 05:43:58 PM
hehe thats so clever and awesome!
7247  TOYS, DOLLS AND PLAYTHINGS / Toys, Dolls and Playthings: Completed Projects / Re: Meet Mooshe, A Very Large Rabbit... on: March 21, 2010 05:42:55 PM
he looks all cozy and lovable!
7248  OCCASIONS AND HOLIDAYS / Baby Showers And Gifts For New Babies / Re: Diaper Cake on: March 21, 2010 05:39:21 PM
oooh very nice! 
7249  COOKING / Recipes and Cooking Tips / Re: What's for supper? on: March 21, 2010 05:24:05 PM
ooh this looks like fun.  Empanadas!!! yum!  i stuck the recipe up here on craftster, if you all are interested!
7250  COOKING / Recipes and Cooking Tips / Empanadas! with pic ffffffff-at tutorial! on: March 21, 2010 05:22:26 PM


When I was a child, we would go over to a friends house and would be served empanadas.  I have fond memories of running around on Saturdays playing with them while their father had friends over for "empanada parties" (my words, not thiers Smiley )   It was good times.  So to remember those good times, I often make his recipe.  And I figured I'd share the recipe and the how to with you all, so maybe you can make great memories surrounding delicious food, specifically these empanadas Cheesy

Recipe (slightly altered because before the onion was waaaaay overwhelming and  I like to cut out fat where I can):
Preheat your oven to 375`F

 1 large onion
 1lb of lean ground beef
 1Tbsp Paprika
 1 beef bulion cube
 1/2 cup water
 salt peper and oregano to taste

Fry onion and paprika in a large fry pan. When the onions are softened, add the ground beef.  Cook until well browned.   Add salt, pepper, and oregano.  Add 1/2 cup water and bullion cube and let simmer for 5-10 minutes. Remove from heat.

Extra filling ingredients:
Olives
rasins
hard boiled egg, cut into smallish pieces (boil this egg while you are cooking the beef!)

While the mixture is cooling make the dough.
~5cups flour
 2tsp baking powder
 1tsp salt
 1cup milk
 1/4lb lard (or shortening, like crisco)

Mix the flour, baking powder, and salt in a large mixing bowl.  Scald the milk in a sauce pan and add the lard.  Stir until the lard has melted.  Pour the lard and milk mixture into the flour and mix with a wooden spoon until you can't anymore. Continue kneading with your hands until you get a firm dough (much more firm then a bread. and more firm then a pie crust  Fool around with the measurements abit, to get what you feel is a workable texture)
 
Here you can see I have everything all lined up and ready to go.


Roll your dough out and cut it into large circles - aproximately 20cm across (or circles of your desired size, you could make these small as appetizers, but here I made them supper serving size)
Place the beef mixture, 2-3 rasins, 1 olive, and 1 piece of hard boiled egg.  Take a egg wash and wet one half of the circle around the edge.


Fold them over so you get a half circle, and pinch the dough together like this.  you get a good seal and no leaking if you do this.

 
Notice I punched holes with a fork along the top.  this is to let the steam out and so you can be sure they don't explode!  I also use the egg wash on top, for a nice golden brown top.


Lather rinse repeat until you run out of ingredients!

Now they are ready to hit the oven!   Bake for 30 minutes or until nicely browned.


If you have left over dough (like I did)  squish it out into weird flower like shapes and dust with cinamon and sugar, bake for 15 mins, and there you go, desert!


and here's one that has a few bites out of it that was temporarily abandoned by my 2 yr old.... Apparently he had better things to do lol  he did come back to finish it though!


Anyway I really hope you try these out, they are quite delicious.  I promise!

To answer a question about the liquid situation:
Q:
Quote
I did have one question:  when you cook the meat with the onions do you drain off the extra fat and water?  I did because it looked too runny--I used 85% lean meat so maybe it was too fat?
A:
Quote
I've always used lean ground beef.   If you have a bunch of liquid that doesn't look like it's all fat (or you just simply don't care if theres a bit of extra fat in there -which is generally where I'm at lol)  You can outright skip the water, and just add and bullion cube.  Then just let it simmer until you've only got a little liquid left.  Sometimes the onion has alot of liquid in it, and sometimes it seems like some ground beef is more liquidy, so you may or may not need the water.


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