Jugosas Empanadas Criollas Argentinas (Juicy Argentine Creole Empanadas)

Special Note :
The key point of this recipe is the so called “grasa de pella”
It is a liquid fat obtained by melting in a skillet pieces of veal fat
you can ask to your butcher.
They discard these pieces of fat after trimming the meat for steaks.
At the end of process, filter the liquid fat through a tea colander to
eliminate solids.
Producing the ingredient in this way instead of purchasing it, guarantees
the homemade taste and avoids unpleasant surprises.

Dough:
1 Kg. or 2 pounds of white flour
1 egg, salt, water
250 g. or ½ pound of “grasa de pella”

Combine flour and salt in a bowl.
Pour in the tepid liquid “grasa de pella”, the entire egg and water
until reasonable well combined.
Turn out on a floured surface and knead until smooth.
Leave 15 minutes to rest covered with a moisted cloth.
Roll on the dough with a knead-stick stretching until 3 milimeters thick.
Cut circles aproximately 5 inches in diameter.

Filling:
2 pounds of veal beef, tenderloin in preference, in slices 5 milimeters
thick.
With a sharp knife cut it in small cubes 5 milimeters wide.
It can be used minced meat from the butcher but this is not the
right “criollo” way.

2 large onions minced well chopped.
2 tablespoons of paprika
1 tablespoon of dried crushed red pepper (flakes)
2 cups filled of “grasa de pella”, salt

Heat the two large cups of “grasa de pella” in a saucepan until liquid.
Saute in it the chopped onion until soft but not brown.
Retire from heat and add the chopped meat, paprika, crushed red
pepper and salt to taste.
Turn for mixing very well.
Let the filling become cold and then refrigerate until it solidifies.
This is the secret for juicy empanadas.

Final setup:

Place a portion of filling in the center of each circle of dough
and add a green olive without core.
Lightly brush the edges with water and fold the dough over the filling.
Crimp the edges securely by pressing them with a fork or make overlaped
small folds along the line of union of the edges as a sort of seam
called “repulgue”.
Make sure it remains securely closed.

To bake:
Preheat the oven to 375°F (180°C). Arrange the empanadas on a buttered
cookie sheet. Brush the tops lightly with egg yolk or butter and bake
until light brown.(aprox. 15 minutes)

To saute:
Heat enough oil to cover the empanadas in a saucepan over high heat.
When very hot,sink the empanadas until light brown. (aprox. 5 minutes)
Verify the temperature of oil. It must be very hot.
Throw a small piece of bread into the pan to check it.
The bread will be surrounded by bubbles when oil is ready.

In both ways of cooking wait 15 minutes before eating.
The filling has a high thermal inertia and burning your tongue
will not help to enjoy this delicious typical argentine meal.

Title: VEGAN: Bread Pudding
Categories: Vegan, Vegetarian, Pudding
Yield: 1 servings

2 c Grated apples
Juice of 1 lemon
4 c Whole grain bread, cubed,
-small
1/3 c Raisins
1 ts Cinnamon
1 1/2 c Soymilk
1/2 c Maple syrup
Some vanilla if you use
-plain soymilk
Egg replacer to equal
-one egg

Mix lemon juice with grated apple. Blend the soymilk, egg replacer,
maple syrup and cinnamon (and vanilla, if you use it) together. Put
one third of the bread in the bottom of a greased 8″ by 8″ baking
dish and cover with 1 cup of the apples and half the raisins. Pour
one cup of the liquid mixture over these ingredients. Repeat the
layers of bread, apple and raisins, ending with a top layer of bread.
Pour the rest of the liquid ingredients over it. Sprinkle with
cinnamon. Let pudding sit for a few minutes (original recipes called
for 20 minutes, I let it sit for 5). Bake, covered, at 350 degrees F
(325 if you use a glass dish) for 45 minutes. Let stand for 10 to 20
minutes at room temperature before serving. Was great for breakfast.

Notes: I used a whole wheat cinnamon raisin bread, which combined
with the vanilla soymilk and maple syrup made it fairly sweet, which
I like but others might not. The orginal recipe called for margerine
to be dotted on top before baking. I cut it out because of fat
considerations, but I guess it would make the top crisper. Heavily
adapted from a recipe in the original Laurel’s Kitchen. It creates a
soft, moist, but yummy pudding. This was my first attempt to veganize
a baked recipe, and I think it turned out fairly well. Debbie
Schwartz Seattle, WA on rec.food.recipes.

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Title: CHOCOLATE CHIP ALMOND PIE
Categories: Pies
Yield: 1 pie

6 Chocolate bars with almonds
17 Marshmallows
1/2 c Milk
1 c Heavy cream, whipped
1/2 c Chocolate chips
1/2 c Slivered almonds
1 Baked graham cracker crust

Melt chocolate bars and marshmallows in milk in top of double boiler. Cool.
Fold in whipped cream, chocolate chips and slivered almonds. Pour into
graham cracker crust. Garnish with shaved chocolate. Refrigerate for at
least 4 hours.

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SAUCE ORIENTAL JJGF65A

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces Chinese
French Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Sugar
1/4 cup Soy sauce
1/2 cup White vinegar

Bring to a boil;stirring to dissolve sugar.Cool,adding a handful of julienned
snow peas.

This is part of Georges Perrier’s Home Luncheon Georges Perrier “Le Bec-Fin” R
Converted by MMCONV vers. 1.00

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Pasta with Mushroom-Zucchini Sauce

Recipe By : My files
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Low-Cal
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon olive oil
1 cup zucchini — in thin 1″ strips
1 cup mushrooms — sliced thin
1/2 cup white cheese, 1/2% fat
2/3 cup pasta — cooked
6 tablespoons Parmesan cheese — grated

Stir-fry veggies in oil 2 min. Lower heat and stir-fry one min. longer till
veggies begin to brown. Add white cheese. Cook 1/2 min
. Add pasta and heat. Sprinkle Parmesan on top before serving.

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Title: Sweet Potato Pancakes
Categories: Vegetarian, Vegan, Potatoes, Breads
Yield: 4 servings

1 1/3 c Light soy milk
2 ts Lemon juice
1/2 c Quick oats
1 tb Egg replacer
1/4 c ;water
1/2 ts Oil
1 tb Maple syrup or honey
1/2 c Sweet potatoes; pureed
1/2 c Whole wheat flour
1/2 c All-purpose flour
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Cinnamon

In a large bowl, combine one cup soy milk and lemon juice. Add to
oats and let stand for 15 minutes to soften.

Whisk together egg replacer, oil, maple syrup. Add egg replacer, oil,
maple syrup, pureed sweet potatoes and remaining 1/3 cup soy milk to
oat mixture.

In a small bowl, combine flours, baking powder, baking soda and
cinnamon. Add to oat mixture. Add more soy milk if batter is too
thick.

Lightly oil a griddle and preheat over medium heat.
For each pancake, pour about 1/4 cup of batter onto griddle. When
surface of pancake is bubbly and sides are firm, turn and cook on
other side until golden.

Keep pancakes warm while cooking remaining batter.

Per serving (2 pancakes): 237 cal; 10 g prot; 228 mg sod; 46 g carb;
2 g fat; 0 mg chol; 126 mg calcium.

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE

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Title: ORANGE SORBET
Categories: Desserts, Fruits
Yield: 6 servings

1 c Water
1/2 c Sugar
Peel of 1 orange, white part
— removed, julienned
2 c Fresh orange juice
2 tb Unsweetened orange juice
— concentrate
1 tb Grand marnier, optional
6 ea Orange shells, optional

Make a syrup by combining the water, sugar orange
peel in a non-corrosive pan bring to a boil. Simmer
for 5 minutes. Remove from heat let cool. Discard
the orange peel. Combine the syrup, juice, juice
concentrate Grand Marnier. To freeze, follow the
instructions for the Lemon Sorbet.

To serve: Slice about 1/3 from the top of 6 large,
smooth-skinned oranges hollw them out. Pipe the
sorbet from a pastry bak, fitted with a large star
tip. Place each finished ice in the freezer until
ready to serve.

VARIATION: Replace the Grand Marnier with 2 tb of
either anisette or Sambucca.

Jim Tarantino, “Sorbets!”

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CANTONESE EGG FOO YUNG

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese/eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Dried black mushrooms
4 Water chestnuts
1/4 lb Chinese cabbage
1/4 c Sliced bamboo shoots
1/8 lb Chinese roast pork
3 Eggs
2 tb Peanut oil
1/2 ts Salt
1/2 ts Sugar
1 t Dry sherry
1 d Dash of pepper

Soak the mushrooms in water for 30 minutes or until soft. Discard the tough
stems and drain. Dice the water chestnuts and finely shred the other solid
ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok
or skillet over high heat, add 1 T of the oil and the salt. Just before the
oil begins to smoke, add all of the vegetables and the roast pork. Stir
vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook
for 45 seconds more. Remove the mixture and let cool. Add the beaten eggs
to the mixture and stir well.Reheat the pan. Add the remaining oil. Pour
the egg mixture into the pan and fry for one minute on each side or until
the omelet has set (or make smaller individual omelets). Serve immediately
on a warm platter. This version is served without a gravy.From the Gourmet
Chinese Regional Cookbook, Castle Press.

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Celery Root Ravioli with Celery/Mushroom Filling

Recipe By : COOKING LIVE SHOW #CL8734
Serving Size : 4 Preparation Time :0:00
Categories : Cooking Live Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup diced carrot
1/2 cup diced celery
1/2 cup diced Spanish onion
6 teaspoons olive oil
2 large celery roots — peeled
3 large Portobello mushrooms
Salt and pepper
1 clove garlic
1 sprig rosemary
1 stalk celery — diced
1 tablespoon diced shallots
2 tablespoons chopped fresh herbs (e.g. parsley, chives)
2 cups flat-leaf parsley leaves
1 recipe Red Wine Reduction — recipe follows

In a medium saucepan, caramelize the carrots, celery,
and onion in 2 teaspoons of the olive oil. Add the
celery root, cover three-quarters of the way with water,
and cover the pan. Slowly braise for 45 to 60 minutes,
or until tender. Remove the celery root from the braising
liquid and cool completely. Reserve the braising liquid.
Trim the celery root to square off- and slice paper thin.
Clean the Portobello mushrooms by removing the stems
and the dark brown underside. Cut into quarters, season
with salt and pepper, and drizzle with 2 teaspoons of
the olive oil. Place in an ovenproof pan with the garlic
and rosemary and cover with aluminum foil. Bake at 350
degrees for 30 to 40 minutes, or until tender. In a medium
saute pan, saute the diced celery and shallot in 1 teaspoon of
the olive oil. Dice the roasted mushrooms and toss with
the celery mixture and herbs. In a saute pan, wilt the
Italian parsley in 1 teaspoon of the olive oil and 1 tablespoon
of the braising liquid. Place the celery root slices on a sheet
pan with a dash of the braising liquid, season with salt and
pepper, and bake at 350 degrees for 3 to 4 minutes to reheat.
Lay 1 slice of the celery root on a plate and top with the mushroom
and celery mixture. Place a piece of the parsley on top and cover
with another piece of the celery root. Press the edges of
the celery root together and place small pinches of braised
Italian parsley at each corner. Drizzle with Red Wine Reduction
around the edges of each plate.

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NOTES : (Courtesy of Charlie Trotter

Baked Beans (USDA)

Recipe By : USDA Bulletin #40, 1973, (0100-02712)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 pounds dry navy (pea) beans
1 1/2 gallons boiling water
1 pound salt pork — thinly sliced
2 tablespoons salt
2 cups bean cooking liquid
2 cups dark molasses
1 cup packed brown sugar
4 teaspoons dry mustard
2 teaspoons instant minced onion

Line four 8×8-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the recipe. Do not line pans for food to be served without
freezing.

Add beans to boiling water; return to boiling. Boil beans 2 minutes;
then soak beans 1 hour (or overnight, if preferred).
Add salt pork and salt to beans. Cook beans slowly until tender, about
1 1/2 hours. Drain; save 2 cups cooking liquid.
Mix bean cooking liquid, molasses, brown sugar, mustard, and onion.
Pour over beans. Mix gently. Pour one-fourth of mixture into each baking
dish.

TO SERVE WITHOUT FREEZING
Preheat oven to 350° F. (moderate). Bake 1 hour or until beans are
lightly browned and sauce is desired consistency.

TO FREEZE
Cool for 30 minutes at room temperature. Complete wrapping by pulling
paper up over top of food. Put edges of wrap together and fold several
times so paper lies directly on top of food. Fold ends of freezer wrap
over the top and seal with freezer tape. Label with name of food, date of
freezing, and last date the food should be used for best eating quality
(about 6 months). Freeze immediately for 10 to 12 hours before removing
packages from the pans.

TO HEAT FROZEN FOOD
Preheat oven to 350° F. (moderatae). Remove freezer wrap. Place
food in baking pan. Bake 1 1/2 hours or until center is hot.

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NOTES : This recipe is for 24 servings (about 3/4 cup each). Directions are
given for dividing the prepared food into four parts of six servings each.
One part may be completely cooked and served at the time of preparation.
The remaining parts may be frozen.

MasterCook electronic format by Rosie Winters.