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Brush the excess flour off the rounds. Working with 1 round at a time and keeping the rest covered with plastic wrap, form the empanadas: Spoon 2 teaspoons of the filling on one side of the dough round. Fold the dough over to enclose the filling and crimp the edges with a fork to seal. Cover with plastic wrap while you form the remaining ...
1. Make the Dough: In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until the mixture resembles coarse meal. Beat the eggs with the wine and vinegar and ...
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There’s no better way to use up leftover brisket than with these nachos. Sweet and tangy barbecue beef gets a second life when scattered over tortilla chips with melty cheese. A few homemade ...
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Philippine fried empanadas, with ground beef, potatoes, carrots, cheese, and raisins in a thin, crisp crust. Filipino empanadas usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins (picadillo-style), [37] in a somewhat sweet, wheat flour bread. There are two kinds available: the baked sort and the flaky fried type.
A burrito with ground beef, rice, nacho cheese sauce, and Fritos corn chips. 430: $1+tax Cheesy Bean & Rice Burrito [10] [19] A burrito with a little cilantro, rice, beans, nacho cheese, and jalapeño sauce. 410: $1+tax Cheesy Roll Up [19] A sandwich wrap of three melted cheeses. 180: $1+tax Cinnabon Delights [19]
The Royal Spanish Academy defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. [1] [2] Enchilada is the past participle of the Mexican Spanish enchilar, "to add chili pepper to"; literally, "to season (or decorate) with chili".