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INGREDIENTS: 2 cloves garlic, divided. 1 red onion. 2 limes, divided. 1 plum tomato. ¼ ounce cilantro. 2 boneless skinless chicken breasts. 1 spice mix. 1 teaspoon cumin
Heat the oven to 400°F. Let the pie crusts stand at room temperature for 15 minutes. Stir the chicken, onion, corn, chiles and picante sauce in a medium bowl.
Cover with plastic wrap while you form the remaining empanadas. 4. Preheat the oven to 350°. In a deep skillet, heat 1/2 inch of oil to 350°. Fry 4 empanadas at a time, turning once, until browned and crisp, 2 minutes. Drain on paper towels and transfer to a baking sheet. When all of the empanadas have been fried, reheat them in the oven and ...
In a large bowl, whisk together the flour and salt. Add the cubed butter and cut in with a pastry cutter or two knives until it resembles coarse crumbs. In a small bowl, beat together the egg ...
Salvadoran empanadas de platano with coffee. El Salvador is one of few countries where the empanada is made with plantain rather than a flour-based dough wrapping. [21] A popular sweet variation, empanadas de platano are torpedo-shaped dumplings of dough made from very ripe plantains, filled with vanilla custard, fried, then rolled in sugar. [22]
2 (about 15 ounces each) refrigerated pie crust; 1 1 / 2 chopped cooked chicken; 1 medium onion, chopped (about 1/2 cup); 1 can (about 11 ounces) Mexican-style corn, drained or 1 1/4 cups frozen whole kernel corn
Empadão. Empadão is a traditional Portuguese dish, [1] also popular in Brazil.It is a preparation made on an oven that can contain red meat, chicken, [2] tuna, [3] codfish [4] and seafood between layers of mashed potato, dry dough, rice, [5] bread [6] or inside of wheat flour pasta, [7] although the ground meat-mashed potatoes version is the more traditionally used, [1] similar to the ...
Classic Beef Stroganoff. A nod to tradition, with a tip of the hat to the ’80s love of decadent meals, beef Stroganoff seemed destined for popularity.