formido/recipes-20k huggingface dataset:
argentine empanadas
mince the beef
in a medium-size frying pan , heat olive oil
add the onion , bell pepper
saute over medium heat until the onion starts to turn golden
add the meat
season to taste with salt , red pepper , and paprika
saute , stirring occasionally , until the beef is browned on all sides
remove from heat
mix in the egg , raisins , olives , and green onions
allow to cool to room temperature
while the beef filling cools , pour the flour on a smooth surface , forming a mound
using the back of a spoon , make a depression in the center
add shortening in the depression
mix and knead the ingredients until fully mixed
dissolve the1 / 2 tablespoon salt in warm water
gradually incorporate this liquid into the dough , kneading 10-15 minutes until it becomes smooth and elastic
make balls of dough about the size of a golf ball
on the floured surface , roll out each ball of dough into a 10-cm-diameter circle
flour your hands
hold the dough circle in one hand and place1 tbsp of the filling in the center
press and crimp the edges together to secure the filling within
preheat oven to 450 degrees
spray baking sheet with non-stick spray
arrange the empanadas on the sheet and bake until the pastry is golden brown , approximately 10 minutes
serve with chimichurri sauce
directions for chimichurri sauce:
roughly chop the tomato , bell pepper , and onions
place the vegetable in a blender
add the garlic cloves , olive oil , vinegar , and parsley
season to taste with salt and pepper
blend until all ingredients are well mixed
transfer to a non-metal container
cover and refrigerate
argentine grilled chicken skewers
soak the skewers for an hour
set charcoal alight
in your handy mortar grind the oil , garlic , paprika , oregano , salt , and peppercorns
skin , debone , and de-fat the chicken
cut into 1 / 2 cubes
rinse , pat dry , stir into marinade
coat well
thread the onion , chicken , peppers , and cherry tomatoes alternately onto the skewers
grill over medium coals for 15-20 minutes'til everything is done
this works well grilled over a hibachi or other small grill on a picnic
prepare everything at home and do the grilling at the picnic site
it's almost as good cooked under the broiler at home
argentine grilled flank steak
score the steak 1 / 4 inch deep on both sides
rub the black pepper on both sides of the steak , amount depending on your tolerance for black pepper ! place in a large shallow dish or a thick ziplock plastic bag
combine olive oil and the remaining ingredients in a small bowl
stir well
pour the marinade mixture over the steak
cover and marinate in the refrigerator for 8 hours
remove the steak from marinade , discarding the marinade
grill , covered , over medium-hot coals for 4 minutes on each side or to desired degree of doneness
let rest for 5 minutes , covered
to serve , slice the steak diagonally across the grain into thin slices
enjoy !
argentine marinade
an argentine asado or barbecue is not authentic without this delicious marinade called chimichuri
it is similar to a multi spiced vinaigrette and is given an earthier tone with the addition of saffron
i serve this with poultry or shellfish and brush it on top of garlic bread before toasting
powder threads and steep in lemon juice for 20 minutes
combine all ingredients with whisk and store in covered jar
argentine red sauce and marinade
whisk all ingredients together in a bowl, may be refrigerated in an airtight container for 1 week
argentine rice veggie salad
in a small saucepan , bring the rice , 1 cup water and 1 / 4 teaspoon salt to a boil
lower the heat , cover and simmer until the water is absorbed , about 17 minutes
fluff with a fork and let cool
meanwhile , fill another saucepan with salted water
add the carrot , bring to a boil and cook for 2 minutes
using a slotted spoon , transfer to a bowl
toss with 2 tablespoon olive oil , the vinegar and oregano
season with salt and pepper
in the same saucepan , blanch the corn in the boiling water for 3 minutes
transfer to the bowl with the carrot
add the peas to the boiling water and cook for 1 minute
transfer to the bowl
add the rice , cubed celery , chopped celery leaves and onion to the bowl , season with salt and pepper , drizzle with the remaining 2 tablespoon olive oil and toss
argentine style stuffed flank steak
butterfly the meat by slicing horizontally , stopping about 3 / 4 inch from the other side
open up the meat and pound with a meat mallet to an even thickness of 1 / 2 inch
preheat the oven to 350f
mix together the vinegar , paprika , 1 tb of the tomato paste , garlic , and 1 tb of the olive oil
stir to form a thick paste
smear the paste on the open side of the steak , reserving 1 tb
layer the prosciutto , spinach , carrot , onion , bell pepper , and basil on top
in a small bowl , combine the breadcrumbs , cheese , 1 tsp of the thyme , and salt and pepper to taste
sprinkle the mixture on top
roll the meat from the long end into a tight cylinder and tie with kitchen string
turn it seam side down and rub with 1 tb of the olive oil
sprinkle with salt and pepper and the remaining 1 tsp thyme
in a large , heavy frying pan over medium-high heat , heat the remaining 2 tb olive oil
add the meat and brown on all sides , about 5 minutes
transfer to a flameproof roasting pan , seam side down , and roast for about 45 minutes
lift the meat and pour the white wine into the pan underneath to keep the meat from sticking
roast until an instant-read thermometer inserted into the center registers 130f , 30 minutes to one hour
transfer to a board and tent loosely with aluminum foil
add the marsala to the roasting pan and place over high heat
scrape up any browned bits from the bottom of the pan
whisk in the stock , worcestershire sauce , and the remaining 1 tb tomato paste , and cook , stirring often , until reduced by half , about 5 minutes
strain the sauce through a fine-mesh sieve
to serve , remove the string from the meat and slice it thickly into rounds
transfer to individual plates and ladle the sauce over
argentinean barbecued steak
make chimichurri:
place the vinegar , lemon juice , parsley , oregano , and garlic in a blender and puree
with the motor running , add the olive oil , blending until the sauce comes together
add the red pepper flakes and salt and pepper , to taste
place in an airtight container and refrigerate for up to 1 day
serve at room temperature
for the steak:
rub the steaks with the olive oil and season them with salt
grill the steaks on medium-high heat for 3 to 4 minutes on each side for a medium-rare to medium , or longer for medium-well or well done
serve topped with chimichurri sauce
argentinean beef stew
melt butter in 2 quart saucepan and add beef
cook on medium-high heat 3-4 minutes until browned , stirring every now and then to prevent sticking
add all remaining ingredients and bring to a boil (about 3-4 minutes
reduce heat to medium cover and cook 14-16 minutes until veggies are tender
stir in parsley and serve
argentinean burgers with chimichurri sauce
argentinean burgers:
preheat your grill to its highest setting
saut the onion , garlic , jalapeno and cumin in the vegetable oil until the vegetables soften
cool slightly
toss the beef into a mixing bowl along with the cooled onion mixture
season well with salt and pepper and mix well
form into 8-12 hamburger patties
grill until cooked to your favourite doneness
serve on hamburger buns with chimichurri sauce , avocado slices , red onion slices and tomatoes
for best results form a divot in the center of each burger before cooking , this helps them cook evenly
also never press on a burger while it cooks , youll get some flame and smoke but only at the expense of losing juice that belongs in the burger
chimichurri sauce:
whisk everything together
you may serve immediately but this condiment is at its best after a day or two of refrigeration
argentinean chimichurri burgers
cover the bottom of a small skillet with the cumin
cook and stir over low heat for 2 minutes or until lightly toasted
remove from heat
for chimichurri , combine the cumin , cilantro , parsley , vinegar , red pepper , and sea salt or coarse salt in a blender container
cover and blend on lowest speed , slowly adding the oil
combine ground beef , the 1 / 4 teaspoon salt , and the ground red pepper in a large mixing bowl
shape into 12 patties 3-1 / 2 inches in diameter
spoon about 1 tablespoon of the chimichurri mixture in the center of each of 6 of the patties
place remaining patties on top and seal edges
place burger patties on the lightly oiled rack of the grill directly over medium heat
grill for 18 to 22 minutes or until an instant-read thermometer inserted in centers registers 160 degree f , turning once halfway through grilling
brush rolls with some of the chimichurri sauce
top with burgers , remaining sauce , and tomatoes and onions
argentinean empanadas
sift the flour , mix the sifted flour and salt in a large bowl
mix in the solid margarine or butter with your fingers ,
the flour should have an even , coarse texture , with the margarine lumps no larger than a pea
beat together the water , eggs , and vinegar in a bowl
slowly mix into the flour mixture , until you have the desired consistency
place the mixture on a floured surface
knead with the heel of your hand to bring the dough together
cover the dough and allow to sit in a cool place for at least an hour
roll out the dough until it is about 1 / 8 of an inch thick
cut into circles about 4-6 inches in diameter and lightly flour them
heat some oil in a large saucepan
mince the onions and garlic , and add to the pan
cook until the onions become translucent
add the ground meat
break it up with with a spoon and cook , stirring until lightly browned
drain off fat
mix in the cumin , pepper flakes , and sugar
adjust to taste
chop the hard boiled eggs and halve the stuffed olives
carefully mix into the meat mixture
add salt and pepper to taste
preheat the oven to 375f / 200c
stuff the empanada dough wrappers
place 2-3 tablespoons of the filling in the center of each wrapper
dampen the outer perimeter of the dough
fold over , forming a semicircle
pinch a corner of the dough , and then fold that section onto itself
pinch and pull out another 1 / 2-inch section and fold over , so that it slightly overlaps the first piece
repeat along the length of the folded side , until you create a braided or twisted seal
if desired , brush the tops of the empanadas with beaten egg yolk for a nice golden color
place the folded empanadas on a greased cookie sheet
bake 15-20 minutes , or until golden brown
argentinean empanadas  meat pies
if using frozen dough , allow to thaw
cut pastry into rounds of any size from about 2 inches to 5 inches and set aside
in a small skillet saute the beef , onion , and garlic in butter over a moderate flame for 5 minutes
add the salt , pepper , thyme , cumin , cayenne , and tomato and reduce the heat to a simmer
cook , stirring occasionally , for 10 minutes
soak the raisins in boiling water for 10 minutes , then drain thoroughly
add the raisins , olives , and eggs , and stir to combine
divide the filling among the pastry rounds
moisten the edges of the pastry with water or milk and fold in half over the meat , sealing the edges with the tines of a fork
bake on an ungreased baking sheet in a preheated 400f oven for 20 to 25 minutes , until well browned
serve hot or at room temperature
makes 6 to 15 , depending on size
argentinean garlic chicken with corn  tomato and parsley sauce
sauce: in food processor , combine parsley , onion , garlic , vinegar , oregano , hot pepper flakes , salt and pepper
process until finely chopped
with motor running , slowly add oil and process until well blended but with coarse texture
pour into bowl
stir in half the tomatoes
stir corn into bowl
chicken: combine salt , pepper , oregano , cumin and garlic and onion powders
sprinkle about 1 / 2 teaspoons on each side of each chicken breast
lightly oil barbecue grill and heat to medium
place chicken on grill
close lid and barbecue for 3 to 5 minutes per side or until no longer pink inside
serve with parsley sauce spooned over each one
garnish with remaining tomatoes
argentinean meat pie
brown ground beef and onion in skillet, pour off excess fat, add raisins and olives, stir in 1 beaten egg, set aside, mash potatoes , adding enough milk to get a spreading consistency, add 2nd beaten egg, line a well buttered pie shell with potatoes, pour meat filling into potato shell, top with remaining potatoes, dot with butter, sprinkle with cheese, bake at 350 til heated through , about 30 minute
argentinean oak planked beef tenderloin with chimichurri sauce
immerse and soak plank , 15x6-1 / 2x3 / 8" in water 1 hour , drain
prepare grill , heating one side to medium and one side to high heat
to prepare steak , sprinkle steaks with 1 / 2 teaspoon salt and 1 / 4 teaspoon black pepper
place plank on grill rack over high heat
grill 5 minutes or until lightly charred
carefully turn plank over
move to medium heat
place steak on charred side of plank
cover and grill 12 minutes or until desired degree of doneness
prepare the sauce while you are soaking plank
combine parsely and remaining ingredients in a food processor and process until smooth
serve with steaks ,
argentinean potato salad
bring a large pot of lightly salted water to a boil
cook peeled potatoes until tender but still firm , about 15 minutes
drain , cool , and cube
place eggs in a saucepan , and cover with cold water
bring to a boil , and immediately remove from heat
cover pan , and let eggs stand in hot water for 10 to 12 minutes
remove from hot water and allow to cool
peel and chop the eggs , and toss together with the potatoes and vegetables in a large mixing or serving bowl
in a separate bowl , combine the mayonnaise , 1 / 2 teaspoon black pepper , ground mustard , lemon juice , dill weed , and green olives
stir to blend
pour dressing over the potato mixture , season with salt and pepper , and toss to coat
cover , and refrigerate for 1 hour , or overnight
argentinean steaks  made in a pan
cut rinsed lemon in half and squeeze juice into the food processor
remove large stems from the rinsed parsley and add to the lemon juice with 3 tablespoons olive oil , garlic , and adobo seasoning
pulse 10-15 times until coarsely chopped and blended
preheat large saute pan on medium-high 2-3 minutes
add remaining oil to pan
swirl to coat
add steaks and cook 6-8 minutes , turning often , until internal temperature reaches 145 degrees f
top steaks with the parsley mixture and serve
argentinian grilled flank steak with chimichurri sauce
prepare grill according to manufacturer's instructions
place onion on baking sheet
brush both sides lightly with oil and season with salt and pepper
sprinkle both sides of steak with salt and pepper
place onion and steak directly on grill
grill onion , turning once , until streaked with dark grill marks , 10 to 12 minutes
grill steak until well seared and dark brown on side , 5 to 7 minutes
using tongs , flip steak
continuing grilling on other side until interior of meat is slightly less done than you want it to be when you eat it , 2 to 5 minutes more for rare or medium-rate
transfer steak to cutting board , cover loosely with foil and let rest for 5 minutes
slice steak very thing on bias against the grain
season with salt & pepper to taste
place onions on platter and arrange meat over onions
serve with chimichurri sauce
for chimichurri sauce:
process parsley and garlic in the work bowl of a food processor fitted with a steel blade , stopping as necessary to scrape sides of bowl
until ingredients are chopped fine
transfer mixture to medium bowl
whisk in oil , vinegar , pepper flakes , salt and 2 tablespoons water until thoroughly blended
serve immediately
argentinian steak sandwiches
to make chimichurri sauce , combine all ingredients from 1 / 2 cup olive oil through 1 / 4 tsp salt in a bowl
set aside
preheat a barbecue grill or grill pan over mediumhigh heat
brush steaks with oil , then season with salt and pepper
cook steaks for 3 minutes each side for medium-rare or until cooked to your liking
cover loosely with foil and rest for 5 minutes
cut a slit lengthwise along top of baguettes , cutting almost to base
pull them open without splitting
brush inside with mayonnaise , then fill with lettuce and avocado
thinly slice steaks across the grain , then divide among sandwiches
spoon sauce over the top of the sandwiches and serve
argentinian tropical tincho
muddle mint leaves and lime juice together in a cocktail shaker, add ice , vodka , white wine , and club soda, stir gently until mixed, pour drink into a glass
arguiano s arroz a la cubana
in a saucepan , heat 2 tbsp oil on low heat
peel garlic cloves and fry until golden
add rice , 5 dl water and 1 / 2 tsp salt
boil for three minutes
cover , lower heat to a simmer and let cook 17 minutes
turn off heat and let stand 5 minutes
to fry the eggs , it's important to do it one at a time
use a generous amount oil in a small frying pan and let it heat up
when it starts to smoke a little , break the egg into a cup and carefully add it to frying pan
with a slotted spoon keep sprinkling hot oil on top of egg for 20-30 seconds
remove egg with slotted spoon and let oil strain out
repeat the process with other egg
peel bananas , cover with flour and shake off excess
fry them , using the same oil that the eggs were fried in , 3-4 minutes each side until golden
finally , heat tomato sauce
each serving should include a neat heap of rice , sprinkled with parsley , one egg and one banana
the tomato sauce is poured over the rice
ari s eggs and onions and salmon and cream cheese
break eggs into mixing bowl
add cream cheese and whisk together
it will probably take on the consistency of cottage cheese
in a small skillet or omelet pan , melt butter or margarine and add onion
cook until translucent and starting to brown on the edges
pour egg / cream cheese mixture into pan
as eggs set , pull in towards center a few times to distribute the egg in the pan
add salmon
if making this as an omelet , put salmon on one side of the eggs only
otherwise , distribute it over the entire pan of eggs
for omelet , fold in half
place on plate
garnish with chives
ariana s pozole
in a large pot place meat and enough water to cover all the meat and salt to taste
set the stove to medium high
skim off any foam that rises to the surface , after doing this turn down heat to medium / medium-low
let cook for 1
5 to 2 hrs
while meat is cooking , in another pot place chiles , garlic , pepper and about 4-5 cups of water for 15 minute
remove from pot and put in a blender and blend with salt to taste
drain and wash hominy
when meat is fully cooked add hominy to the sauce and salt to taste
bring to a boil for 15 minutes
garnish with cabbage , chopped onions , cilantro , radish and oregano
add lime juice to taste
arielle s favorite tuna casserole
cook pasta al dente or as directed on package
drain
combine in pot pasta , cream of mushroom soup , tuna , peas , salt , pepper and cheese
mix thoroughly
transfer into a covered casserole dish and bake at 400 degrees for 30 minutes or until bubbly
remove from oven and allow to cool for 5 minutes prior to serving
serving suggestions - serve with crusty bread and salad or green veggie
) enjoy !
arin s potatoes
melt butter in a small saucepan, heat on medium low, drain potatoes and add to pan, add seasonings and heat while stirring, cook about 15 minutes or until heated through
aristocrat pickles
soak onions and cucumbers in salted water for 2 hours, drain well, boil together the remaining ingredients, place pickles in hot solution and boil gently 25 minutes, pack into clean , sterilized jars and seal while hot, chill before serving
arizona avocado salad
peel tomato and cut off top
scoop out pulp
peel and dice the avocados , add lemon juice and coat well add onion , chili , cumin tabasco , and salt
stuff tomato with avocado mixture , chill for at least 1 / 2 hour and serve over lettuce
arizona beans
cut up the bacon and cook it, stir-fry green pepper and onions in bacon drippings, combine all ingredients and cook for 10 minutes at 350 , then lower to 250, cook for one hour, serve hot or cold
arizona cardinals adobo sirloin
in a small bowl , combine the lime juice , garlic , oregano and cumin
finely chop the chile peppers and add to the mixture
taste for heat and add some adobo sauce from the can , as desired
puncture the meat with a sharp knife several times
sprinkle with salt and pepper to taste
pour sauce over meat , turning to coat evenly , cover and marinate in the refrigerator for 1 to 2 hours
preheat an outdoor grill for high heat and lightly oil grate
grill steak to desired taste
i prefer medium
arizona casserole
brown ground beef in a bowl mix together all the soup and the browned ground beef
spread the mixture evenly in a casserole dish grate cheese over the mixture evenly
line the entire casserole dish with tator tots
grate cheese over the tator tots
bake at 375 until the tator tots are completely cooked
arizona champagne mustard
mix dry mustard with vinegar and let stand in refrigerator overnight
the next day , bring to room temperature and cook with a mixture of the beaten egg , sugar , salt and cornstarch
cook slowly , stirring , until mixture boils and thickens , 10-15 minutes
let cool and add the mayonnaise
stir well
stay cool
arizona chicken
pound each breast between sheets of plastic wrap to a uniform thickness of about 1 / 2 inch
spread with mustard
in a large skillet , melt butter over medium heat
add chicken and cook 3-4 minutes on each side
stir salsa and lime juice together and add to skillet
simmer gently , uncovered , until chicken is cooked through and sauce has thickened , about 6-8 minutes
sprinkle with cilantro
arizona chicken chili
dice chicken into 1 / 2 inch chunks
combine chicken , undrained tomatoes , and chili powder in a mdeium saucepan
cook over medium heat , about 5 minutes or until chicken is done and sauce is slightly thickened
add remaining ingredients and simmer 5 to 7 minutes or until heated through
garnish with shredded cheese , diced avocados , radishes , or green onions , if desired
makes 4-1 cup servings
arizona chuck wagon beans
pick over beans and rinse well, combine beans and water in a large kettle, bring to boiling, cover, cook 2 minutes, remove from heat and let stand 1 hour then pour into crockpot, brown salt pork in a large skillet, remove with a slotted spoon to crockpot, saut onion , garlic and green pepper in pan drippings, remove with slotted spoon to crockpot, brown beef , a few pieces at a time in pan drippings, remove to crockpot with slotted spoon, stir in salt , oregano , red pepper , cumin and tomato sauce, add more water , if necessary to bring liquid level above beans, cook on low for 10 hours or on high for 6 hours , or until beans are tender
arizona green chile cornbread  green chili cornbread
mix all ingredients together , except for 2 handfuls of cheese, pour into a greased casserole dish, sprinkle remaining cheese on top, bake at 350 for 40 minutes or so, recipe can easily be doubled , tripled , etc, , but , if using a deep dish , allow extra baking time
arizona green tea w gingseng   honey
heat water to boiling in a saucepan
remove saucepan from heat , put the tea bag into the water , then let the tea steep , covered , for one hour
place the sugar and honey in a large pitcher
pour the steeped tea into the pitcher , stirring until all the sugar is dissolved
add remaining ingredients and stir well
chill before serving
arizona hobo potatoes
grills vary widely , so you may need to experiment with the heat setting
for my propane grill , i use medium-high heat , or even high heat , high enough to sear / brown the meat dish when i throw them on the grill
)
wash potatoes and cut into slices 1 / 4 inch or so with skin intact
slice onion into thin slices , then separate into rings
on heavy duty aluminum foil , about 18" to 24" long , put in the center a layer of potatoes
follow with a layer of onion rings
sprinkle with salt , pepper , and a hint of garlic
repeat layers , dotting each second layer with butter
wrap the foil securely around the layers
should make a packet about 15"-18" long and 10" wide
put the foil package on the grill about 45 minutes to an hour before the intended serving time
its okay if the bottom layer caramelizes
some will love those bottom pieces !