Argentinean Empanadas
5 cups unbleached flour
5 tbsp vegetable shortening
1/3 tbsp salt
2 onions
1 green bell pepper
1/2 kg tenderloin
1/3 cup seedless raisins
1/4 cup green olives, finely chopped
1 bunch green onions, minced
1 hard-boiled egg, minced
paprika
salt
crushed red pepper
Finely dice the beef.
1• In a medium-size frying pan, melt 2 tbsp vegetable shortening. Dice the onion, bell pepper and add to the pan. Saute over medium heat until the onion starts to turn golden.
2• Add the diced meat. Season to taste with salt, red pepper, and paprika. Saute, stirring occasionally, until the beef turns brown on all sides.
3• Remove the frying pan from the heat. Mix in the egg, the raisins, the olives, and the green onions. Allow to cool until it drops to room temperature.
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Black Rio Chicken - Pollo Rio Negro
Ingredients:
1 whole chicken, about 2 kg
6 tablespoon lemon juice
1 onion, diced
2 carrots, sliced
1 bay leaf
1 teaspoon rosemary
1 glass of white wine
1 apple, grated
1 tablespoon of sugar
4 tablespoon olive oil
1/4 cup of water
Salt and pepper to taste
Directions:
1• Wash the chicken, cut it in pieces and season well with salt and pepper.
2• Place in a glass baking dish and add the onion, oil, carrots, bayleaf, rosemary and wine.
3• Cover and marinate in fridge for 24 hours.
4• Roast in the oven, in the same dish covered with the same foil for one hour.
5• Meanwhile, grate the apple and mix it with the water and sugar. Take off the foil, cover the chicken in the apple mixture and continue cooking for 20 minutes more until the chicken is browned.
Serves 2 people.
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Soup of Popes - Sopa de Papas
Ingredients:
3 tablespoon corn oil
2 onions, finely chopped
1 sweet red pepper, seeded and chopped
1 lb. potatoes, peeled and cut into ½-inch cubes
2 tablespoons flat-leafed parsley, chopped
6 cups beef stock
Salt and freshly ground pepper (to taste)
Directions:
1• Heat the oil in a saucepan, and add the onion. Sauté until it is lightly golden.
2• Add the sweet red pepper and the potatoes, stir to mix and cook for 2-3 minutes.
3• Add the parsley, pour in the stock and simmer for 30 minutes. Season to taste with salt and pepper.
Serves 6.
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