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Discover the delightful flavors of Chile with these traditional Beef Empanadas. These golden, flaky pastries are a staple of Chilean cuisine, known for their savory filling and crispy crust. Each empanada is stuffed with a rich mixture of seasoned ground beef, onions, olives, and hard-boiled eggs, delivering a harmonious blend of textures and tastes. The beef is cooked with aromatic spices and herbs, enhancing the flavor and ensuring a satisfying bite every time.

The dough is expertly crafted to achieve the perfect balance of tenderness and crispiness, baked to a beautiful golden-brown finish. Whether enjoyed as a snack, appetizer, or main dish, these empanadas embody the essence of Chilean comfort food. Ideal for gatherings or a comforting family meal, Chilean Beef Empanadas offer a delicious way to experience the vibrant culinary traditions of Chile.

Ingredients

For the Dough:

• 3 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup unsalted butter, cold and cut into small cubes
• 1 large egg
• ½ cup cold water (adjust as needed)
• 1 tbsp white vinegar

For the Filling:

• 1 lb ground beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, finely chopped (red or green)
• 1 tsp paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and black pepper, to taste
• ½ cup black olives, chopped
• ½ cup raisins
• 2 hard-boiled eggs, chopped
• Fresh parsley, chopped (optional)

For Assembly:

• 1 egg, beaten (for egg wash)

Instructions

1. Prepare the Dough:
   1. In a large bowl, mix the flour and salt.
   2. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
   3. In a separate bowl, whisk together the egg, cold water, and vinegar.
   4. Gradually add the egg mixture to the flour mixture, mixing until the dough comes together. You may need to add a bit more water if the dough is too dry.
   5. Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Filling:
   1. Heat a skillet over medium heat and add the ground beef. Cook until browned and crumbled, then drain any excess fat.
   2. Add the chopped onion, garlic, and bell pepper to the skillet and cook until softened.
   3. Stir in the paprika, cumin, oregano, salt, and pepper. Cook for a few more minutes until the spices are well combined.
   4. Mix in the chopped olives, raisins, and hard-boiled eggs. Adjust seasoning as needed and let cool.
3. Assemble the Empanadas:
   1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
   2. Roll out one portion of dough on a floured surface to about ¼-inch thickness. Cut into 6-inch circles using a cutter or a bowl.
   3. Place a spoonful of the beef filling in the center of each dough circle.
   4. Fold the dough over the filling to form a half-moon shape and crimp the edges to seal (you can use a fork to press the edges together or fold them into a decorative pattern).
   5. Place the empanadas on the prepared baking sheet and brush with the beaten egg.
4. Bake:
   1. Bake for 25-30 minutes, or until the empanadas are golden brown and crispy.
5. Serve:
   1. Let the empanadas cool slightly before serving. They can be enjoyed warm or at room temperature.

Tips

• Dough Texture: Ensure the dough is chilled well before rolling out. If the dough is too sticky, add a little more flour. If it’s too dry, add a splash of cold water.
• Filling Variations: Feel free to add other ingredients to the filling like cooked potatoes or different types of olives to suit your taste.
• Sealing: Make sure the edges of the empanadas are well-sealed to prevent the filling from leaking out during baking.
• Freezing: You can freeze uncooked empanadas for up to 3 months. Just place them on a baking sheet to freeze individually before transferring to a freezer bag.

Enjoy your delicious Chilean Beef Empanadas!

Ingredients:

3 ripe mangoes, peeled and cut into pieces
1 cup sugar (you can adjust the sweetness to taste)
1 cup cream or whipping cream
1 cup whole milk
1 tablespoon lemon juice
Make sure the mangoes are very ripe to give your ice cream a sweeter, more natural taste. Also consider adding a touch of lemon to enhance the flavor and balance the sweetness of the mango.

Preparation:

In a food processor or blender, combine the mango pieces with the sugar and lemon juice until smooth.
Add the cream and milk to the mango puree and mix well until everything is fully incorporated.
Pour the mixture into an ice cream maker and follow the manufacturer’s instructions to make the ice cream.
If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze for at least 4 hours. Stir every hour to prevent large ice crystals from forming.
Once the ice cream is ready, serve it in cups or cones and enjoy your homemade mango ice cream. If you want, you can decorate it with fresh mango pieces!
I hope you enjoy this delicious mango ice cream!

Ingredients

For the Berry Jam:
600g (4 cups) frozen berries
50g (1/4 cup) sugar
3 tbsp cornstarch
For the Dough:
2 eggs
280g (1 + 3/4 cups) flour
A pinch of salt
60g (4 tbsp) sugar
70g (3 tbsp) sour cream
1 teaspoon baking powder
100g (0.4 cup) melted butter

Instructions

Prepare the Berry Jam:
In a medium saucepan, combine the frozen berries and sugar.
Cook over medium heat, stirring occasionally, until the berries release their juices and the mixture comes to a simmer.
In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry.
Add the cornstarch slurry to the berry mixture, stirring constantly.
Continue to cook until the jam thickens, then remove from heat and let it cool.

Prepare the Dough:
Preheat your oven to 180°C (350°F).
In a large bowl, beat the eggs with the sugar until well combined.
Add the sour cream and melted butter, mixing until smooth.
In a separate bowl, combine the flour, salt, and baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Assemble the Cake:
Grease a baking dish or line it with parchment paper.
Spread half of the dough evenly in the bottom of the baking dish.
Pour the cooled berry jam over the dough, spreading it out evenly.
Dollop the remaining dough over the top of the jam, spreading it out as much as possible. It’s okay if some jam peeks through.

Bake the Cake:
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan before slicing.

More Information
This berry jam cake is a delightful blend of sweet and tart flavors, with a buttery, tender crumb that pairs perfectly with the rich berry filling. The use of frozen berries makes it convenient and accessible year-round, while the simple ingredients and straightforward process ensure that even novice bakers can achieve delicious results. Serve this cake as a dessert, a snack, or even a special breakfast treat.

Conclusion
Forget about all other cakes with this simple and delicious berry jam cake. Its rich, buttery dough and sweet-tangy berry jam filling make it a standout dessert that’s sure to become a favorite. Try this recipe today and enjoy a slice of pure deliciousness!

Ingredients:

– Oat flakes: 120 grams (4.2 ounces)
– Apple: 200 grams (7 ounces)
– Water: 20 ml
– Natural honey: 1 tablespoon
– Sugar-free chocolate: 50 grams (1.8 ounces)
– Almonds: 40 grams
– Coconut oil: 1 teaspoon (optional)

Instructions:

1. Preheat your oven to a moderate temperature.
2. In a food processor, combine oat flakes, chopped apples, and water. Blend until you achieve a thick, consistent mixture.
3. Add natural honey to the mixture and blend again until well combined.
4. Roughly chop sugar-free chocolate and almonds, then fold them into the mixture. If desired, add coconut oil for extra richness.
5. Using your hands or a spoon, shape the mixture into cookie-sized portions and place them on a baking sheet lined with parchment paper.
6. Bake in the preheated oven until the cookies turn golden brown.
7. Allow the cookies to cool before enjoying your healthy, sugar-free, and gluten-free treat!

Feel free to adjust quantities and ingredients based on your preferences. Enjoy your delicious and nutritious oatmeal cookies!

Ingredients:

1 cup semi-sweet chocolate chips
1 cup smooth natural peanut butter
¾ cup butter
½ cup packed brown sugar
¼ tsp salt
1 tsp vanilla extract
3 cups quick cooking oats (gluten-free)

Instructions:

Prepare the Baking Dish:
Line an 8×8 baking dish with parchment paper. Set it aside.

Melt Chocolate and Peanut Butter:
Melt the chocolate chips and peanut butter in a double boiler. Stir until the mixture is smooth. Set it aside.

Prepare the Oat Mixture:
In a large pot, melt the butter over medium heat. Stir in the brown sugar until the mixture is smooth.
Stir in the salt and vanilla extract.
Turn off the heat and stir in the oats until well combined.

Assemble the Bars:
Transfer two-thirds of the oat mixture into the prepared baking dish. Press it down firmly into an even layer to create a solid crust.
Pour three-quarters of the chocolate mixture onto the oat crust and spread it into an even layer.
Crumble the remaining oat mixture on top of the chocolate layer in an even layer.
Drizzle the remaining chocolate mixture over the top.

Chill the Bars:
Transfer the bars to the refrigerator to set for about 2 hours.

Serve:
Once set, cut the bars into squares and serve immediately.
Store any leftovers in the refrigerator for up to 5 days.

Serving Suggestions:
Serve these bars as a sweet snack or a dessert.
Pair with a glass of cold milk or a cup of coffee for an extra treat.
Enjoy them straight from the fridge for a refreshing and satisfying bite.

Cooking Tips:
Use a double boiler to melt the chocolate and peanut butter gently and prevent burning.
Press the oat mixture firmly to ensure the bars hold together well.
For a variation, add a handful of chopped nuts or dried fruit to the oat mixture.

Nutritional Benefits:
Oats are a great source of dietary fiber and can help with digestion.
Peanut butter provides healthy fats and protein, which can help keep you full longer.
Dark chocolate (if using semi-sweet) contains antioxidants and can improve heart health.

Dietary Information:
This recipe is gluten-free if using certified gluten-free oats.
To make it dairy-free, use dairy-free chocolate chips and a plant-based butter substitute.

Storage:
Store the bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the bars for up to 1 month. Thaw in the refrigerator before serving.

1 cup of white rice
One can of mushroom soup (10.5 ounces).
One can of celery soup (10.5 oz).
One can of chicken soup (10.5 oz).
One and a half cups of water
4 chicken breasts without bones or skin
1 packet of onion soup mix
Add salt and pepper according to your preference.

Instructions

Heat your oven to 350°F (175°C) before using it.
Lightly coat a baking dish that measures 9 by 13 inches with oil.
Mix the rice with mushroom soup, celery soup, chicken soup, and water in a bowl. Mix thoroughly by stirring.
Add salt and pepper to the chicken breasts and place them on the rice mixture.
Evenly spread the onion soup mix on top of the chicken and rice.

Cover the dish well with aluminum foil. Don’t look while it’s baking!
Cook in the oven that has been preheated for about 1 1/2 hours, or until the chicken is fully cooked and the rice is soft.

Take out of the oven and allow it to cool for a few minutes before serving.
Different Types and Advice
This recipe can be easily adjusted in many ways! To make the rice dish more colorful and nutritious, you can add a cup of mixed frozen vegetables before baking. If you like a different type of meat, boneless, skinless chicken thighs are also a good option and remain very juicy. For an even more comforting taste, sprinkle shredded cheese on top of the casserole during the last 10 minutes of baking. Let it melt until it turns golden brown. For a different taste, try replacing one of the creamy soups with cheddar cheese soup for a nice change.

Ingredients:
4 boneless pork chops, 1/2 thick
1 Tbsp olive oil
1 c Parmesan cheese
1 c Italian bread crumbs
1 tsp black pepper
1 tsp garlic powder.

Instructions:
1. On a plate combine the last 4 ingredients.
2. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it.
3. Line a pan with tin foil and spray with cooking spray.
4. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes. Enjoy!

Ingredients:

2 cups fresh strawberries, hulled and sliced
½ cup granulated sugar
1 tbsp lemon juice
2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar
1 tbsp vanilla extract
Pinch of salt
Directions:

Prepare the Strawberry Mixture:

In a bowl, combine strawberries, sugar, and lemon juice.
Allow the mixture to sit for 30 minutes, so the strawberries release their juice and the sugar dissolves.
Make the Ice Cream Base:

In a separate bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and a pinch of salt.
Combine the Mixtures:

Stir the strawberry mixture into the ice cream base until well blended.
Chill and Freeze:

Cover the bowl and refrigerate the mixture for at least 2 hours or overnight until well chilled.
Churn the Ice Cream:

Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 25-30 minutes, until it reaches a soft-serve consistency.
Freeze Again:

Transfer the churned ice cream to a container and freeze for at least 4 hours, or until it is firm.
Serve and Enjoy:

Scoop the strawberry ice cream into bowls or cones and enjoy the refreshing strawberry flavor in every creamy bite!