Home made vinaigrette - 2 recipes
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VIDEO: Spanish Empanadas
These Spanish empanadas are little hot pockets of delicious!
INGREDIENTS
- 2.25 Cups of flour
- 1 Egg, beaten
- 3 Tsp. of lard
- 1/5 Cup of warm water
- 5 Tsp. of olive oil
- 1 Onion, minced
- 1/2 pound of ground beef
- Salt and pepper, to season
- 1 Tsp. of chili powder
- 1 Tsp. of cumin
- 2 Garlic cloves, diced
- 1 Can of diced tomatoes
METHOD
- In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly.
- In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well.
- Roll out the empanada dough, and cut out circles with a ramekin.
- Cover a baking tray with a piece of parchment paper, and place the dough circles on top.
- Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
- Cook at 350°F for 15 to 20 minutes, or until golden.
- Remove from oven... and enjoy!
Top rated Home made vinaigrette recipes
Apple Gorganzala Salad (copycat recipe)
By Marlys~ ThisandThat, This and That
Buca di Beppo Copy cat recipe with apples, glazed walnuts and Italian vinaigrette
- Amount of ingredients depend on how many you are serving:
- Salad:
- Varied type of lettuce - I used Romaine lettuce only
- Granny Smith apple cut in slices
- cranberries
- glazed walnuts
- Gorgonzala cheese or Feta Cheese
- Home made vinaigrette Recipe:
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 3/4 tsp oregano
- 1 tsp salt
- pinch black pepper (I used black smoked black pepper butcher grind)
- 1 clove garlic
- 1/2 tsp dried mustard
- 3/4 tsp fresh thyme
- 1/2 tsp hot pepper
Roasted beet with vinaigrette
By Christine Garcia
Preheat the oven to 410 ° F Peel beets
- 4 raw beets
- 1 bunch spring onions
- 3 tablespoon of olive oil
- salt and pepper
- for the vinaigrette:
- 4 oranges
- 8 tablespoons of olive oil
- 1/2 bunch tarragon
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