| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3066.1 | I'll bring it in tomorrow. | ICS::ANDERSON_M | | Tue Jun 04 1991 16:26 | 18 |
| Hi Sharon - it's me again. I'm beginning to feel like a real pest in
here.
I have a recipe for Empanadas - would post it now but am afraid I might
forget one of the ingredients. It's been a while since I made them.
Basically you scramble hamburg, onion, green pepper, chili peppers,
tomatoe sauce. Drain the watery liquid and cool. I use Pillsbury
Crescent Rolls - put about a tablespoon of the cooled mixture in the
center and seal the sides.
Oh yes, and garlic. See....I knew I'd forget something. I'll bring
the recipe in with me tomorrow morning and post it 'correctly'.
I believe there is also chili powder, cumin and basil in there as well.
Marilyn
|
| 3066.2 | Looking forward | MAMTS3::SHAMMON | | Tue Jun 04 1991 16:35 | 6 |
| Thanks! My sister-in-law made them and called them "Jamaican Meat
Patties". Are spicey like you suggest and great for lunches (not too
messy). (I'm trying to *cook* more of my lunches because lunches here
in D.C. are too expensive and I trust my own cooking.)
Looking forward!
|
| 3066.3 | fruit empanadas | TYGON::WILDE | why am I not yet a dragon? | Tue Jun 04 1991 17:56 | 22 |
| empanadas are generally made with pie crust pastry (really works nice) and
are either baked (after generously brushing with melted butter) or fried to
cook them. I have seen the meat filling (a nice meat chile with diced potato
works nicely) OR with fruit filling. In particular, I have seen the filling
made of:
1 pound dried apricots, chopped
1/2 cup sugar (or to taste - I prefer less)
1 cup water
slivered almonds
cook fruit with sugar and water until softened and thickened to the texture
of a fruit compote. Stir in almonds. Cool to handle-temp. Roll out pie
crust and cut into circles approx. the size of a large donut cutter. drop
a spoon of fruit filling in the center of each circle. Fold in half, sealing
edged of crust with a little water. Press edges together with ends of fork
tines. Deep fat fry until crispy brown. Drain on paper towel. Dust with
powdered sugar. Eat.
And then watch your thighs get bigger....sigh. Oh well, these taste so good
they are worth it.
|
| 3066.4 | Real Empanadas are made with a masa harina shell!!!! | CSSE32::RHINE | A dirty mind is a terrible thing to waste | Tue Jun 04 1991 18:13 | 0 |
| 3066.5 | Yep, I agree | ELMAGO::BENBACA | Krell 'Cojones' are hEaVy!! | Thu Jun 06 1991 01:10 | 6 |
| CSSE32::RHINE is absolutly right and Empanadas are a Mexican
food which has nothing to do with Jamica.
Just thought I would let you know, thats all....
Please, no hate mail..... ;^)
|
| 3066.6 | Raisins, olives, hardboiled egg | CUPMK::CLEMINSHAW | Conanne | Thu Oct 03 1991 11:06 | 12 |
| The empanadas I've eaten at a stall in Faneuil hall also had in them
chopped hard-cooked egg and raisins in the spiced meat mixture. Sounds
wierd but tastes GREAT.
I used to put chopped egg in with the meat inside pirozhki. It binds
the stuff together and tastes good.
I think every culture has a recipe for "mixed leftovers inside dough,"
all of them delicious!
Peigi
|