EMPANADAS
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- For the empanada dough: Combine the flour, baking powder, sugar and salt in a large bowl. Cut in the lard with a pastry blender or 2 knives until the mixture resembles coarse cornmeal.
- In a separate bowl, beat the egg and then whisk in the stock. Add the egg mixture to the flour mixture and knead until a dough forms. Cover and refrigerate for 30 minutes.
- Meanwhile, for the empanada filling: In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add the ground beef and garlic salt and cook until the beef is cooked completely. Drain the grease and set the beef aside.
- In the same pan, heat the remaining 1 tablespoon olive oil. Add the tomato paste, vinegar, cumin, chili powder, oregano, seasoned salt, garlic, bell peppers and onions. Cook until softened, 8 to 10 minutes. Add the beef and let them love each other with fire over low heat for about 5 more minutes. The mixture should be moist but not dripping wet. Now you are ready to fill the empanadas.
- Lightly flour a work surface and roll out the dough to 1/4 inch thick. Cut out 4-, 5- or 6-inch rounds, depending on how large you prefer. Add some meat filling to each empanada and fold the dough over in half to enclose the filling. Use a fork to press and seal the edges closed. You can refrigerate the uncooked empanadas for up to 3 hours.
- Heat the oil in a deep fryer to 350 degrees F. Fry the empanadas until golden brown, 6 to 7 minutes.
- For the aioli dip: Mix together the mayonnaise, adobo sauce and lime juice. (The flavor will enhance if it sits in the refrigerator.)
NINFA'S BANANA EMPANADAS - EMPANADAS DE PLATANOS
A luscious dessert from Mama Ninfa, founder of the popular Ninfa's Restaurants as published in the San Antonio Express News. Cooking time is approximate.
Provided by Molly53
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- To make dough: Measure flour and sugar into bowl; stir to mix.
- Add fat and thoroughly work it into the flour.
- Dissolve salt in water (mix with egg yolk, if using), and add to flour mixture; mix to form a medium-stiff dough.
- Knead for 4 to 5 minutes.
- Divide dough into about 8 to 10 equal parts, roll into balls, cover with plastic wrap and let sit for about 20 to 30 minutes to rest.
- For each empanada, roll a ball of dough into a flat round, tortilla- shape, about 8 inches in diameter (use a tortilla press, if available).
- Place on a hot pan and cook briefly on one side.
- On the center of the tortilla, with the cooked side to the inside, put bananas, raisins, pecans and honey.
- With a small pastry brush, brush egg white around the edges and fold it over to form a half-moon shape.
- Press around the edges to seal with a fork.
- Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat oil to 350 degrees.
- Fry empanadas for 2 minutes, turning as necessary, until golden brown.
- Remove from oil and let drain.
- Sprinkle powdered sugar over top, then cinnamon.
- Garnish with banana slices, pecans, and raisins.
- Serve with a scoop of vanilla ice cream on the side, top with the cherry and accompany with a pitcher of warm cajeta (caramel) sauce.
CHOCOLATE-BANANA EMPANADAS
Provided by Tyler Florence
Categories dessert
Time 2h40m
Yield 20 empanadas
Number Of Ingredients 13
Steps:
- Mash the bananas, sugar, and cinnamon together in a mixing bowl until creamy, but not completely smooth ¿ you should still have pieces of banana chunks. Spoon a generous tablespoon of the banana filling on the empanada pastry circles and stick a piece of chocolate on top. Form and bake the empanadas as directed in the recipe. Dust with confectioners¿ sugar and serve hot.
- In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
- Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
- Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
- Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
BANANA NUTELLA CREPES
Provided by Michael Chiarello : Food Network
Categories dessert
Time 1h55m
Yield about 8 to 10 crepes
Number Of Ingredients 18
Steps:
- In a non-reactive bowl, whisk together the eggs and milk. In a separate bowl mix the flour and salt. In a small sauce pot or saute pan over low heat melt the butter and cook it until it is light brown.
- Add the egg and milk mix to the flour and salt and mix well so that there are no large clumps. Add the browned butter and mix to incorporate, being careful not to overwork batter. The batter should just coat the back of a spoon. If seems too thick, thin it out with a little more milk or water. Let the batter rest for 1 hour prior to cooking crepes.
NUTELLA AND BANANA SANDWICHES
Provided by Bobby Flay
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a griddle or large nonstick saute pan over medium heat. Put butter on griddle to melt (do not use all of the butter if doing this in batches), then place bread on griddle, sprinkle with cinnamon sugar mixture, and flip; cook for a few seconds so cinnamon sugar adheres. Flip bread back over and spread with chocolate hazelnut spread. Arrange sliced bananas on top and then sprinkle with hazelnuts. Cook until just melted and then combine the slices to make 4 sandwiches. Serve warm with whole strawberries on the side.
EASY HEALTHY BANANA PEANUT BUTTER NUTELLA SANDWICH SNACKS
These flawless little snack bites are delicious, healthy, and super easy! there is lots of good, nutritious fat in this, and it is so easy! Great for a pot luck etc.
Provided by I Cant Believe Its
Categories Lunch/Snacks
Time 15m
Yield 1-2 serving(s)
Number Of Ingredients 5
Steps:
- Slice banana into little disks, about 1-1.5 cm thick.
- Mix the remaining ingredients, and dab the mixture onto half of the banana slices.
- Top each banana slice with a peanut butter mixture one, squishing together like a sandwich.
- Poke each mini sandwich with a tooth pick if you desire, or if you are serving at a banquet, pot luck or lunch-in.
- Fun Ideas: Pop these in the microwave for a couple of seconds to warm the peanut butter and nutella---heavenly!(though make sure not to put them in for too long -- they break apart) To make these kid friendly, poke the toothpick through a mini marshmallow (colourful ones are more fun!) before poking through the banana. or, you can melt some chocolate and add to the peanut butter nutella mixture or drizzle it on top! I've also tried sprinkeling the tops with cinnamon, or drizzeling with honey, they are great too!
Nutrition Facts : Calories 269, Fat 13.5, SaturatedFat 5.4, Sodium 80.5, Carbohydrate 34.9, Fiber 5.2, Sugar 20.6, Protein 6.4
DULCE DE LECHE BANANA EMPANADAS WITH WALNUTS
Dulce de leche, crushed walnuts and a mashed banana create the sweet stuffing of these oven-baked dessert empanadas.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 9
Number Of Ingredients 7
Steps:
- PREHEAT oven to 450° F and grease baking sheet.
- MIX mashed banana, 3 tablespoons dulce de leche and walnuts in a small bowl.
- ROLL out pie dough on a floured surface and extend with rolling pin to approximately 12-inches in diameter. Cut out 3-inch circles with cookie cutter or rim of a small bowl.
- PLACE 1½ heaping tablespoons of dulce de leche mixture. Brush dough circle edges with egg; fold in half and crimp edges with fork to seal. Place empanadas on prepared baking sheet; brush with egg and prick a few holes with fork.
- BAKE for 12-15 minutes or until golden. Sprinkle with sugar and drizzle with remaining dulce de leche.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BANANA EMPANADAS
Recipe courtesy Robin Miller, 2007 Show: Quick Fix Meals with Robin Miller Episode: Sensational Salads
Provided by PugMomma Brenda
Categories Tarts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.
- In a large bowl, combine bananas, sugar and cinnamon. Mix well and set aside.
- Unroll pie crusts onto a flat surface.
- Using a ring mold, make circles in the dough. Put the banana mixture on the pie dough and place another round on top. Pinch around the edges of each section to seal. Transfer the empanadas to the prepared baking sheet and make slits in the top of each to allow steam to escape. Place the baking sheet into the preheated oven and bake until crust is golden brown, about 8 to 10 minutes. Remove the baking sheet from the oven and place the empanadas on a platter. Serve with ice cream or sprinkle with powdered sugar, if using.
Nutrition Facts : Calories 451.4, Fat 21.1, SaturatedFat 6.8, Sodium 411.6, Carbohydrate 64.1, Fiber 3.9, Sugar 23.1, Protein 4
BANANA AND NUTELLA® FRENCH TOAST
Excellent for breakfast or dessert and best served warm. Serve with ice cream or fruit.
Provided by Nico
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Spread chocolate-hazelnut spread on 1 side of each slice of bread. Arrange banana slices over chocolate-hazelnut spread on 2 of the slices. Place remaining slices atop bananas to form 2 sandwiches.
- Whisk chocolate milk, eggs, vanilla extract, and cinnamon together in a bowl. Dip sandwiches in milk mixture and turn as necessary to coat completely.
- Melt butter in a large skillet over medium-low heat. Cook sandwiches in hot butter until both sides are golden brown and banana and chocolate spread have softened, 4 to 6 minutes per side.
Nutrition Facts : Calories 562.7 calories, Carbohydrate 63.1 g, Cholesterol 219 mg, Fat 28 g, Fiber 3 g, Protein 13.9 g, SaturatedFat 10.7 g, Sodium 552.3 mg, Sugar 31.1 g
CHOCOLATE-BANANA EMPANADAS
These are almost like my Grandmother's fried pies. If you want to try something a little different - add a little peanut butter to the filling. Tastes like Reese's Pieces!
Provided by Witch Doctor
Categories Dessert
Time 2h40m
Yield 20 Empanadas
Number Of Ingredients 12
Steps:
- Mash the bananas, sugar, and cinnamon together in a mixing bowl until creamy, but not completely smooth - you should still have pieces of banana chunks. Spoon a generous tablespoon of the banana filling on the empanada pastry circles and stick a piece of chocolate on top. Form and bake the empanadas as directed in the recipe. Dust with confectioners' sugar and serve hot.
- For the Empanada Dough:.
- In a large bowl, sift together the flour, masa harina, baking powder, and salt. Stir in the melted butter. Gradually add 1/2 cup to 3/4 cup of water, working it in with your hands to incorporate; the dough should be easy to handle and not sticky. Form the dough into a ball, wrap it in plastic, and chill for 30 minutes.
- Lightly flour your rolling pin and counter. Divide the dough in 1/2 so it will be easier to work with and roll it out to 1/8-inch thickness. Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.
- Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.
- Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
Nutrition Facts : Calories 157.2, Fat 8.2, SaturatedFat 4.9, Cholesterol 22.8, Sodium 140.7, Carbohydrate 20.8, Fiber 2, Sugar 4.7, Protein 2.9
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