Gaucho Casserole Recipes

Steps:

• Crumble the beef and mix with onion and pepper in a microwave dish.
• Cover and microwave on high for 41/2 minutes or until meat is no longer pink, stirring every 2 minutes and drain.
• Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder.
• Cover and microwave on high for 3 1/2 to 4 1/2 minutes or until bubbly, stirring every 2 minutes.
• Stir in rice.
• Transfer to a shallow dish coated with cooking spray.
• Cover and let stand for 6-8 minutes or until liquid is absorbed.
• Sprinkle with cheese.
• Cover and microwave on high for another minute or until cheese is melted.

Steps:

• Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
• After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Steps:

• Brown the ground beef in a saute pan over medium-high heat for 8 to 10 minutes. Once the beef is browned, add the oregano and a pinch of salt, black pepper and crushed red pepper. Add the sliced onions and cumin and cook until the onions are translucent. Stir in the Spanish paprika. Simmer the filling over low heat for 15 minutes. Adjust the seasoning to taste. Let cool.
• Spoon 2 tablespoons of the filling into a disc of empanada dough. Fold the disc in half and close it by tightly twisting the edges. Repeat with the remaining filling.
• Heat the vegetable oil to 350 degrees F in a deep-fryer or heavy pot. In batches, fry the empanadas until golden brown, 5 to 6 minutes.

Steps:

• Heat some oil in a Dutch oven.
• Dredge the chicken pieces in seasoned flour.
• Saute the chicken until golden brown on all sides.
• Remove chicken and set aside.
• If necessary, add additional oil to the pan and saute the carrots, parsnips, potatoes and squash until golden brown.
• Remove vegetables and set aside.
• Saute onions until limp and translucent.
• Near the end of the onions' cooking time, add the garlic and paprika and saute 2-3 minutes.
• Return chicken and sauteed vegetables to the pan.
• Add bay leaf, white wine, salt and pepper and chicken stock to barely cover the stew.
• Bring to a boil, cover, and reduce the heat to a simmer.
• Cook for 20 minutes and add barley and corn cob slices.
• Cover and continue cooking for 30 minutes.
• Add green beans and thawed peas and cook for 10 additional minutes.
• Beat the egg.
• Add a little of the hot liquid from the pan and beat the egg vigorously.
• Add the egg to the pot and stir.
• Cook for an additional 5 minutes.
• Taste the stew and correct the seasoning, if necessary.
• Serve the stew in soup plates or deep dinner plates with a rim.

Steps:

• Crumble the beef into an ungreased 2-1/2-qt. microwave-safe dish. Add onion and green pepper; mix well. Cover and microwave on high for 6 minutes or until meat is no longer pink, stirring every 2 minutes; drain.
• Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. Cover and microwave on high for 5-6 minutes or until bubbly, stirring every 2 minutes. Stir in rice.
• Transfer to a shallow 2-1/2-qt. microwave-safe dish coated with nonstick cooking spray. Cover and let stand for 6-8 minutes or until liquid is absorbed. Sprinkle with cheese. Cover and microwave on high for 1-2 minutes or until cheese is melted.