Recipezaar: Argentinean recipes

Dulce Argentino (Aka Really Yummy Caramel Roll Cake)

Sat, 04 May 2002 16:38:24 -0400

Passed on to me from my best friend's dad who is Cuban. An authentic dessert that's light but decadent. -- posted by LaLa

Steak Salad With Spicy Garlic Salsa

Fri, 31 May 2002 18:08:46 -0400

This is a unique idea for grilled steak on the barbecue and the garlic salsa is great with it! -- posted by Karen=^..^=

Chimichurri Sauce

Sun, 07 Jul 2002 18:57:04 -0400

Excellent with grilled meats, eggplant or portabello mushrooms. A great "dip" for raw veggies also. -- posted by DiB's

Melodee's Hot Wings

Mon, 15 Jul 2002 07:04:34 -0400

I don't remember where I got this recipe, but I have tweaked it here and there over the years. My family likes this version because it is not sloppy wet like so many others out there. However, this recipe can be served wet too. -- posted by Melodee

Argentine Beef Stew

Fri, 01 Nov 2002 20:01:02 -0500

Found this at World Recipes. Sounds good! -- posted by GinnyP

Chimichurri Sauce a la Argentina #1

Mon, 03 Feb 2003 20:04:42 -0500

This sauce can be used on anything from empanadas to grilled steak! Enjoy! Cook time is marinating time. -- posted by Sharon123

Chimichurri Sauce from Argentina # 2

Mon, 03 Feb 2003 20:04:46 -0500

You can mince the ingredients by hand or use a food processor, which is faster and easier. There are many variations on this condiment, and it is used on meat,rice, empanadas, etc. -- posted by Sharon123

Matambre - Argentine Rolled, Stuffed Flank Steak

Mon, 04 Aug 2003 20:06:27 -0400

. -- posted by Mimi Bobeck

Sausage & Mushroom Breakfast Casserole

Tue, 04 Nov 2003 20:00:08 -0500

Guests For Breakfast?This easy casserole serves a crowd of 10 to 12.Relax with friends while your entire breakfast bakes in one dish.I found this on a recipe card for meat dishes at Walmart! -- posted by Rhonda O

Fruit Salad

Wed, 05 Nov 2003 20:01:43 -0500

This is a great tasting salad. Found it in a Avon International Cookbook -- posted by Mary in LA.

Dulce De Leche

Wed, 12 Nov 2003 20:00:50 -0500

I have cousins in Argentina who bring this as a gift every time they visit, but one cousin now lives in NJ and she showed me how to make it myself. -- posted by mandabears

Matambre - Argentine Stuffed Flank Steak

Sun, 16 Nov 2003 20:00:12 -0500

My other mother, Irma Ramerez in Yuma Arizona gave me this one. The only thing I changed was going to baby carrots. -- posted by Pierre Dance

Microwave Roasted Garlic

Tue, 09 Dec 2003 20:00:29 -0500

Easy peasy roasted garlic, why not give this a try? From recipecottage.com. It's nice to have more than one head, this goes quickly into dips, for veggies,pizzas, pastas, chicken, most anything. -- posted by MNLisaB

Milanesas (Breaded Sirloin)

Thu, 11 Dec 2003 20:00:22 -0500

This recipe is from Taste of Home submitted by a lady raised in Argentina. It is delicious, if it isn't over cooked. -- posted by keen5

Plantain Soup

Sun, 21 Dec 2003 20:00:30 -0500

I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains. -- posted by Ang11002

Oven Baked Sweet Plantains

Mon, 05 Jan 2004 20:00:04 -0500

MMMM! I love plantains, especially sweet ones. This is a lower fat method of making "maduros" without the use of oil and frying in a pan. -- posted by Ang11002

Argentine Ceviche

Sun, 15 Feb 2004 19:59:12 -0500

I love ceviche and this one takes overnight to achieve the best flavor. It's always a long and aggravating wait for me! -- posted by Grace Lynn

Chimichurri Chicken Strips

Tue, 01 Jun 2004 19:59:35 -0400

Lemony, garlicky and lots of parsley! This is a delicious marinade that is typically used on beef, but its flavors make it outstanding on chicken or seafood. Grilling really brings out the true flavor, but a quick turn in a skillet on the stovetop works, too! Prep time includes marinating. -- posted by EdsGirlAngie

Pomarola Sausages - Argentinean Way

Wed, 16 Jun 2004 19:59:15 -0400

This recipe is simple and serves as a main course or to create delicious sandwiches. I recommend to see all the step-by-step pictures at www.ashfordavenue.com/sausages.html Enjoy it! -- posted by AshfordAvenue.com

Argentine Marinade

Fri, 09 Jul 2004 19:59:51 -0400

An Argentine asado or barbecue is not authentic without this delicious marinade called chimichuri. I serve this with poultry or shellfish and brush it on top of garlic bread before toasting. -- posted by Dancer^

Raspberry Mango Fool

Thu, 19 Aug 2004 19:59:12 -0400

I needed to make something from South America for my Advanced Pastry Production class, and found a recipe for Mango Fool. I made it for my class, but later decided to change the recipe a little, and make it raspberry-mango, and add some extra flavoring ingredients. -- posted by Linz/Lindsey

Argentine Grilled Chicken Skewers

Thu, 26 Aug 2004 19:59:50 -0400

I found this one on line while I was putzing around. It sounded good and it seemed quick and easy so I gave it a shot. The flavor was marvelous. It lived up to my expectations. -- posted by Pierre Dance

Tarantela...try It You Will Love It!!!

Thu, 10 Feb 2005 19:57:24 -0500

is an easy cake and delicius at the same time...you can put bananas, pineaple or other fruit in stead of apples. -- posted by sipime

Salad Roll

Wed, 13 Apr 2005 14:38:10 -0400

A friend from Argentina shared this recipe with me after preparing this unusual sandwich for lunch. The best way to describe it is: a jelly-roll sandwich. -- posted by Impera_Magna

Iron Chef Cornbread

Thu, 12 May 2005 21:53:37 -0400

If you love corn bread, try this one! Its better than any iron chef's! Moist and yummy! The corn flavor is awesome! Garnish it with hot maple syrup with cinnamon sprinkled on top NOTE: Its very dense and moist, not your typical dry, coarse corn bread. -- posted by Little Italy

Creole Empanadas (Argentina)

Tue, 20 Sep 2005 11:48:32 -0400

This recipe is from "The Real Taste of Latin America - A Culinary Tour". I haven't tried them yet, actually I haven't tried any of the recipes from this book, but I'm saving them on here because the book has to go back to the library today. I've copied this word for word, except for my additions put it "[]", so if it's confusing, that would be the book's fault. Also the time does not include chilling time for the filling. I've also just realised the recipe does not specify an oven temperature. Other recipes for empanadas that I have seem to bake theirs for 20 - 30 minutes at around 375 F. -- posted by Gabo

Empanadas (Beef Turnovers)

Fri, 23 Sep 2005 21:36:37 -0400

I adore empanadas. Empanadas are a ubiquitous snack in Argentina. Rosa Angelita Castro de Flores learned to make these from her mother, Sara Julia Castro, who came from the northern province of Catamarca. She shared this recipe with Saveur Magazine. Time does not include chill time. You can save time and use pastry sheets if you need to. Also, I do not particularly like raisins so I omit them. -- posted by NcMysteryShopper

Chimichurri

Tue, 01 Nov 2005 15:39:45 -0500

I first had chimichurri at an Argentinean Steak House in the Canary Wharf district of London. When I got home I had a friend help me figure out how to make it for myself. This is the recipe she came up with. Chimichurrri is traditionally a condiment for beef or other meat but it is also wonderful on bread or toast as an appetizer. -- posted by Marg (CaymanDesigns)

Skirt Steak With Chimichurri Sauce

Sat, 19 Nov 2005 04:49:58 -0500

The chimichurri is served & sold at many of the restaurants all over in Miami. It is one of things that caught on - big time. I am one of those people who doesn't like basil so I leave it out of the recipe. Inactive prep time: 2 hours 35 minutes. This recipe courtesy of Emeril Lagasse, 2005. -- posted by Manami

Shrimp Ceviche

Thu, 01 Dec 2005 14:07:24 -0500

This recipe is from the Jicama Grill, I think this is the best Shrimp Ceviche recipe in the world...it is like a colorful fiesta in a bowl. -- posted by JoJoStar

Puchero Moderno (Modern Latin American Chicken Stew)

Mon, 05 Dec 2005 20:53:53 -0500

A modern version of Puchero. Even more delicious the second day. -- posted by littleturtle

Argentinean Steaks (Made in a Pan)

Mon, 20 Mar 2006 19:47:09 -0500

From Publix (supermarket)Apron's, Simple Meal cards. I got this recipe on a trip to Florida. I used this as a guide and added some other spices. I used Emeril's steak rub and garlic powder. I also used the marinated oil from mozzerella balls from Costco. I thought I was brilliant with that one! Adobo is Spanish seasoned salt. -- posted by Oolala

David's Favorite Argentina Skirt Steak

Thu, 18 May 2006 20:16:22 -0400

This is always a favorite at our BBQs! -- posted by Napa Goat Ranch

Easy Chimichurri Marinade

Tue, 30 May 2006 18:07:38 -0400

The BBQ sauce of Argentina which is great on steaks, shish kabobs and vegetables. This will add spice to your BBQ. From the Star-Ledger paper May, 2006. Wines suggested: for beef, serve with Cabernet Sauvignon (the robust flavor stands up to spicy foods) and for veggies, serve an Argentinian wine called Malbec from Quara, named for the Incan term for llama (this is rich, fruity and easy to drink). I guessed the yield! -- posted by Oolala

Delicious Chipa Rolls (A Type of Cheese Rolls)

Wed, 21 Jun 2006 13:49:27 -0400

This is a traditional recipe from the north of Argentina and Paraguay. They are truly delicious cheese rolls, which are quite easy to make, freeze perfectly either raw or cooked, and are definitely crowd-pleasers. In case you can´t find tapioca flour/starch where you live, you can buy it at Amazon, for instance. I have never met anyone who doesn´t like them!!! -- posted by Chef #327349

Butternut Squash Flan

Thu, 29 Jun 2006 21:19:28 -0400

This is a good looking (and tasty) side dish. Do not add salt, since the boullion cube is already pretty salty. -- posted by MsPia

Churrasco Con Pebre

Mon, 18 Sep 2006 23:29:08 -0400

"Churrasco means different things in different parts of Latin America: a particular cut of beef in Argentina, a general term for barbecue in Brazil and a flat tenderloin in Nicaragua." Here the steak is cut in the Nicaraguan style, seasoned with Salvadorian spices, and accented with a Chilean sauce called Pebre. Pebre is served as a meat or chicken accompaniment and it's also delicious atop grilled tomatoes. A lovely bright-green color, Pebre has a fresh garden taste with none of the sweet overtones of many hot sauces. Be warned that this is no regular steak sauce, but rather an equivalent to the hot mustard sauce served in Japanese restaurants. I have posted the Pebre without Habanero chiles but feel free to add them when preparing the sauce. Courtesy of Healthy Latin Cooking by Stephen Raichlen and Cooking Light, January 2000. -- Don't be put off by the long list of ingredients, they are to make the sauce of which you will have a lot leftover. -- It is all so good! Make the Pebre first and then you will have it ready for the steak. -- posted by Manami

Chimichurri Sauce

Mon, 29 Jan 2007 17:42:15 -0500

I grew up in Panama and one of my favorite restaraunts was 'La Estancia'. Their specialty was the famous Argentinean 'Churrascos' that were grilled on a fire pit and were served with Chimichurri. This recipe is the closest to what they served. I found this recipe at Glenna Anderson Muse's blog A FRIDGE FULL OF FOOD AND NOTHING TO EAT. Enjoy! -- posted by Marge0808

Argentinean Meat Pie

Wed, 07 Mar 2007 12:56:22 -0500

I got this recipe from a friend who was raised in Argentina. It was one of her favorites. It soon became one of mine. This recipe can be prepared up to 8 hours ahead and baked at dinner time. Bring to room temperature first. It is also great re-heated the next day. -- posted by Nimue2

Argentine Black Bean Flatbread With Chimichurri Drizzle

Tue, 27 Mar 2007 16:48:06 -0400

I got this via a chef who linked Cooking Light. I'm using her recipe #38560 for teh Chimichurri instead of this one. I usu. knead my dough in my Bosch mixer, but it didn't work this time. So I did it by hand. I found a trick: Kneaded it in my seasoned stoneware bar pan and it didn't stick at all, without flour. You won't use all of the black bean spread, so save for a dip with baked tortilla chips, a topping for a taco salad, or as a taco or burrito filler. -- posted by WI Cheesehead

Alfajores

Tue, 03 Apr 2007 22:10:14 -0400

I think this is an Argentinian recipe although these were made for me by a Peruvian family! Sandwich these cookies with dulce de leche (caramel) -- posted by gohogsgirl

My Mom's Rice Pudding

Tue, 03 Apr 2007 22:10:49 -0400

Very sweet, it tastes like caramel. Use unconverted rice, if not it does not cook. -- posted by MsPia

Churros / Fried Dough

Mon, 30 Apr 2007 18:06:01 -0400

Churros a hot and crunchy exterior with a soft chewy interior street food. Originated in Spain they quickly spread to Mexico and Argentina. Today, Churros are also enjoyed in the United States by all nationalities. -- posted by ~Rita~

Russian Salad (Ensalada Russa)

Wed, 30 May 2007 17:56:40 -0400

A Russian salad...not from Russia. This is a potato salad that is served at every Uruguayan and Argentinian gathering I've been to. -- posted by Chef Christine

Caramel Lemon Syrup

Mon, 11 Jun 2007 22:24:55 -0400

This is a sweet, lightly tangy, caramel syrup. Easy to make. Uses: French toast, pancakes, ice cream topping, drizzle over drinks that are topped with whipped cream. Dip martini rim into it for added goodness, garnish a plate filled with apples and goat cheese with it, or drizzle over grilled fruits or meat toward the end of cooking. Stored in a jar for future use. Use your imagination. -- posted by ~Rita~

Dulce De Leche - Fudge-Like Vanilla Caramel - It's Sinfully Wond

Tue, 12 Jun 2007 22:22:42 -0400

Good thing Eve didn't have this to dip her apple into or we'd be in a lot of trouble. This is Sinfully, yummy, rich, dreamy & creamy. Great for GODDESS parties! Use to dip rims of martini glasses, top your favorite ice cream. Or if with your favorite someone use as body paint. Caramel is a passion in Argentina, where dulce de leche is originated. This is made in an entirely different manner, then we are used to. Sweet milk (sweetened, condensed milk) is simmered until it becomes thick and golden brown. The resulting caramel has a sweet, milky flavor and a thick, fudge-like texture. This is what dulce de leche ice cream is all about. Try caramel cheesecake. Or use like a fondue by dipping cookies or fruit into it. It's time consuming but very easy. Can be made plain or flavored with vanilla bean (you can see the specks of beans in the pictures) or citrus zest. Try instant coffee/espresso, chocolate, coconut endless possibilities. -- posted by ~Rita~

Lime Chimichurri

Wed, 13 Jun 2007 23:09:35 -0400

If you like lime, parsley and garlic you'll love this tangy sauce for any type of meat, fish or chicken - I even tried it on pork and it was yummy. I use Via Nueva brand lemon salt (Sal Con Limon) and just love it on almost everything. You can order it online at vianueva.com using paypal. I save the Chimichurri sauce in a jar with a tight fitting lid for up to 2 weeks, thats all its ever lasted before being eaten. Fresh squeezed limes add alot to the flavor. You can use less olive oil too. -- posted by Zeph's Wife

Piquant Radish Salsa

Tue, 17 Jul 2007 12:11:46 -0400

I tasted this piquant salsa in an Argentean restaurant in Mexico City. Tastes great against a nicely grilled steak! -- posted by davinandkennard

Grilled Chicken Breasts With Chimichurri Sauce

Sun, 29 Jul 2007 21:06:44 -0400

This is from the local paper. I've tried chimichurri sauce once and like it, so I want to try this one. The paper suggests to make the breasts all uniform size for even cooking: pound between sheets of waxed paper with a rolling pin, meat pounder or bottom of a heavy pot. Prep. time does not include marinading time. -- posted by WI Cheesehead

Locro Con Papas (Argentina)

Sun, 05 Aug 2007 17:20:06 -0400

Posted in response to a request. Locro is a traditional recipe from Argentina which is a cross between a hearty stew and a cassoulet. This version combines firm white fish wih well cooked potatoes. (Cooking times are estimated.) -- posted by justcallmetoni

Gaucho Cayenne Steak Diablo

Fri, 10 Aug 2007 16:50:08 -0400

an Argentinian recipe from Chef Rick Browne -- posted by Karen in OC

Veggie Frittata

Sun, 19 Aug 2007 18:54:38 -0400

This recipe comes from an Argentinian grocery store booklet. In America this is more of a breakfast dish. In Argentina we never have it for breakfast (we are to busy eating those fabulous Argentinian pastries) it is usually lunch or a light dinner, accompanied by a salad. -- posted by MsPia

Vegetable Empanadas With Tomato Sauce

Sun, 19 Aug 2007 23:16:39 -0400

This recipe comes from an Argentinian grocery store booklet. As an Argentinian myself, I have never try empanadas with dipping sauce, but several times when I bake empanadas, my american friends coment that they would probably be really good with a dipping sauce. That is why when I saw this recipe I decided to post it. I have not try it yet. -- posted by MsPia

Oblea

Sat, 15 Sep 2007 07:22:32 -0400

From Colombia and/or Argentina but sold throughout Latin America, very good. The filling is arequipe (recipe follows)or may be replaced by store-bought cajeta (dulce de leche, caramel) -- posted by Kitty Kat Cook

Chimichurri Sauce

Fri, 12 Oct 2007 19:28:57 -0400

This recipe comes from Michael Chiarello's Napa Style. This sauce is different from the rest because it has smokiness from the paprika. -- posted by katie in the UP

Pork Tenderloin With Chimichurri

Wed, 17 Oct 2007 17:35:23 -0400

Straight from Tyler Florence, here is the best pork tenderloin recipe we've ever had! Unlike so many other pork tenderloin recipes, this one only takes 30 minutes to marinade & the flavors are fantastic. -- posted by fordido

Buenos Aires Press Sandwich

Mon, 05 Nov 2007 00:51:36 -0500

A wonderful sandwich for a crowd. Recipe comes from the living section of my local newspaper. -- posted by PaulaG

Grilled Steak With Chimichurri Sauce

Thu, 15 Nov 2007 20:10:48 -0500

From Jewish Living Magazine, December, 2007. "Chimichurri is an Argentinian garlic-herb sauce that pairs perfectly with grilled meats. It's easy to prepare, and any leftover sauce is excellent on chicken or a burger." Note- the sauce may be made up to one week ahead of time and kept in the refrigerator in a sealed container. Just bring to room temperature before serving. I have this copied here for safe keeping but haven't tried it yet. -- posted by Oolala

Sam's Grilled Big-Ass Shrimp & Steak With Chimichurri

Wed, 12 Dec 2007 01:29:31 -0500

from Sam the Cooking Guy. Prep time includes marinating. -- posted by Karen in OC

Pastel De Choclo - Corn Pudding

Mon, 03 Mar 2008 19:41:30 -0500

I got this recipe from a box of Bouillon cubes from Argentina. My daughter and I loved it. We ate it as a side dish for milanesas. I hope you will enjoy it as much as we did. -- posted by MsPia

Aztec South American Chocolate and Chilli Glazed Pork Strips

Thu, 27 Mar 2008 23:39:18 -0400

A fabulous combination of heat and sweet makes this chilli and chocolate glazed pork a real winner. And, this Sophie Grigson recipe uses a very cheap cut of pork, so it makes a very economical meal; however, the unusual and exciting flavours would make this a great dinner party dish. Serve with assorted stir-fried vegetables, relishes and sauteed potatoes. The Aztec's were famous for using chocolate in their cooking, both savoury and sweet - and the addition of a good quality chocolate adds a deep and delicious dimension to this humble cut of belly pork. -- posted by French Tart

Alfajores De Maizena

Tue, 15 Apr 2008 01:59:55 -0400

I love these! They are a delicious sweet cookie from Argentina. They are a sandwich cookie - biscuit type cookie with Dulce De Leche in the middle then rolled in coconut. Sometimes they're called "cornstarch cookies". My mother-in-law first introduced these to me. She would make mine with crushed nuts or shaved white chocolate on the outside though as I have an allergy to coconut. Also, you can add 1 tablespoon of cognac for the traditional recipe, but I usually don't. ** You can buy Dulce de Leche in Spanish grocer or some of the larger supermarkets sell it by the condensed milk, if not, follow below... For the Dulce de Leche: Pour the two cans of condensed milk into a double boiler set over low heat. Cook milk, stirring once in a while, for 2-4 hours, until mixture thickens and becomes caramel-like. Remove from double boiler and refrigerate until needed. Mixture will firm with chilling. -- posted by BlondieItaliana

Guiso

Wed, 21 May 2008 17:32:03 -0400

A meat and vegetable stew from Argentina including traditional ingredients of sweet potatoes, squash and peaches or apricots. Serve this with a good crusty bread and a good Argentinean red wine. Found on About.com's website and posted for ZWT 4 - South/Central America. -- posted by Lauralie41

Argentine Red Sauce and Marinade

Tue, 27 May 2008 01:38:04 -0400

This recipe is from Canadian Living's Get Grilling: Summer 2007. It's a wonderful sauce and marinade that's also called chimichurri rojo. To marinate 1 lb of lamb chops, boneless pork chops, steak or chicken legs you'll need 1/3 cup of sauce. Marinade the meat for 4 to 24 hours before grilling. -- posted by Dreamer in Ontario

Uruguayan Bean Salad

Wed, 28 May 2008 01:24:16 -0400

This salad usually accompanies grilled steaks in Argentina or Uruguay. It is traditionally made using Poronto Beans but this recipe substitutes fava or you can subtitute with pinto or kidney beans as well. Posted for ZWT IV. From Cooking Light Sept. 2001 -- posted by cookiedog

Grilled Steak Sandwiches With Chimichurri and Bell Peppers

Wed, 28 May 2008 16:41:08 -0400

The chimichurri sauce is made of parsley and gets a kick from crushed red peppers. Posted for ZWT IV Argentina. Recipe is from Bon Appetit June 2005. -- posted by cookiedog

Argentine-Style Stuffed Flank Steak

Mon, 02 Jun 2008 23:12:09 -0400

DH and I made this and thought it had great flavor, despite the fact we overcooked ours. So, be careful in Step 10....the original recipe says to cook about an hour until the instant-read thermometer registers 130F. After an hour, ours was way too well-done. DH suggests you check the meat with your thermometer at least every 15-20 minutes. Also, prep and cook time do not include time it takes to roast the red bell pepper. Finally, you will need kitchen string. From the Williams-Sonoma "Steak and Chop" book. -- posted by Dr. Jenny

Argentinean Potato Salad

Mon, 02 Jun 2008 23:56:40 -0400

Definitely not the tater salad your gramma used to make (unless of course she was from SA). The recipe calls for 1 can of mixed veggies. We usually substitute that with fresh or frozen peas & corn. Try it either way ya like. -- posted by Sassy in da South

Argentine Empanadas

Tue, 03 Jun 2008 00:00:01 -0400

I originally got this recipe 30 years ago from my Argentine hairdresser. It has evolved somewhat over the years but is basically still the same. They are delicious and worth the effort. The chimichurry sauce can be made a day ahead to allow the flavors to meld. -- posted by Alskann

Silpancho (Traditional Bolivian Meal)

Tue, 03 Jun 2008 00:43:09 -0400

This is a Bolivian Dish that I learned from my good friend's mom. I am posting the entire meal since I think everything goes so well together. I have provided preparation steps below that you can do the day beforehand to help cut down on time spent cooking the day of. I recommend going to a latino market for the meat if possible. Tell them you want "carne por milanesas, mas suave" and it will be well worth it. I make Recipe #287183 with the leftover salsa the next day. -- posted by Emily Elizabeth

Argentinean Chimichurri Burgers

Wed, 04 Jun 2008 22:43:21 -0400

Chimichurri is a thick herb sauce found in Argentinean cooking. Here it's tucked inside burgers prior to grilling. -- posted by Mom2Rose

Grilled Argentinean Chimichurri Chicken With Green Beans

Thu, 05 Jun 2008 00:49:30 -0400

Source: BH&G -- posted by Mom2Rose

Beef & Chimichurri Sauce

Thu, 05 Jun 2008 01:55:14 -0400

Summer is the perfect time to make this Argentinian classic. Can be served with 3 cups or so simple white rice, if you like. -- posted by JackieOhNo!

Chipas (Argentinean Cheese Bread)

Thu, 05 Jun 2008 18:51:33 -0400

This is a recipe I found on-line at all recipes by Arthropod. Argentinean breads are small balls of cheese bread made from tapioca starch. They are quick and very easy to make. You could even make the dough ahead of time and keep it in the freezer. If you cannot find Argentinean cheeses, Italian cheese will do just fine. -- posted by diner524

Milhojas Argentinas

Thu, 05 Jun 2008 19:15:07 -0400

dont let the cook time fool you...this is a really simple argentinean desert. -- posted by catalinacrawler

Rose Sangria

Thu, 05 Jun 2008 19:20:16 -0400

a lovely argentinean sangria. the cooking time is time spent chilling. -- posted by catalinacrawler

Lomo De Cerdo a La Caucana (Milk Pork)

Thu, 05 Jun 2008 20:14:38 -0400

A classic argentinian recipe that results in wonderful tender pork. Marinating time is -- posted by MarraMamba

Grilled New York Steaks With Chimichurri

Thu, 05 Jun 2008 23:39:42 -0400

i always love a good steak & this my friends is a good steak... -- posted by catalinacrawler

Vaquero Steaks With Pepper Relish and Goat Cheese

Mon, 30 Jun 2008 19:12:57 -0400

Summer is grilling time! Another delicious recipe from Cuisine at Home. -- posted by PaulaG

Verduras Al Rescoldo

Tue, 01 Jul 2008 20:42:50 -0400

By: F. Mallman / Excellent patagonian recipe / veggetables cooked on coal embers. -- posted by Salvador Vilchis

Bacon-Wrapped Pork Medallions With Electric Chimichurri Sauce

Sat, 05 Jul 2008 17:47:32 -0400

This is an awesome recipe inspired by Cuisine at Home Magazine. This pungent combination of flavors in conjunction with the crispiness of the bacon wrapped pork medallions makes for one of my favorite summer meaIs. I typically double the recipe for the chimichurri sauce as I like to use one cup for the marinade, and serve one cup on the side with the meal. Prep time includes marinating time. Enjoy! -- posted by jpknight22

Electric Chimichurri Sauce

Tue, 15 Jul 2008 03:02:32 -0400

Inspired by a sauce recipe taken from Cuisine at Home Magazine, this robust and pungent chimichurri is great with anything cooked on the grill. The electric green color radiates and is an appropriate foreshadowing of the flavors packed into this tangy, flavorful sauce. Use as a marinade, baste, or sauce on the side. -- posted by jpknight22

Argentinean Empanadas

Wed, 30 Jul 2008 19:48:05 -0400

Empanadas are very popular as a street food in South America. Essentially, it is a crescent-shaped pastry with a filling, which may vary greatly by region or preference. Empanadas can be fried or baked, and may use a variety of fillings from meat or seafood to fruit or cheese. While this recipe uses the filling most popular in Buenos Aires, you can fill an empanada with virtually anything you please, so experiment! Tip: A recipe for empanada dough is given here, but they can be found in the frozen pastry section of many specialty or Hispanic groceries. If you are in a rush or just feeling lazy, frozen puff pastry can serve as an adequate substitute. -- posted by Sephardi Kitchen

Gaucho Steak With 4-Herb Chimichurri - Guy's Big Bite

Mon, 11 Aug 2008 19:42:49 -0400

I love to try different variations of chimichurri, found this recipe on www.foodtv.com. Cannot wait to try it. -- posted by Tigerlillyblu

Pumpkin Chorizo Paella

Sun, 09 Nov 2008 19:10:23 -0500

Sweet, Savory, and Spicy. Not too spicy though. This is good stuff. No seafood involved, although I bet it would be good with shrimp. I think this could use some more meat, but I'm a bit of a carnivore. -- posted by Jess4Freedom

Empanada Dough

Wed, 19 Nov 2008 02:09:23 -0500

Found this on thezenkitchen.com. According to the poster, "I was recently in a hole-in-the-wall Argentinian restaurant and spotted an interesting bit of artwork. On one of their walls was a framed recipe for empanada dough -- it was written in Spanish and looked very old. Using my spot-on translation abilities, I determined that the recipe called for a kilogram of flour, 250 grams of lard, salt to taste, and "enough water to make it work."" Can be used for both savory and sweet fillings. -- posted by ThatSouthernBelle

Veggie Spring Rolls With Chimichurri Sauce

Mon, 01 Dec 2008 19:07:36 -0500

An Argentine specialty the sauce is brightly colored and goes well with meats, chicken or fish also From BH&G -- posted by Julie B's Hive

Argentina Chocolate Mint Smoothies

Mon, 15 Dec 2008 21:01:32 -0500

Delicious mint and chocolate smoothie! I had the smoothie while visiting Argentina recently. Try it, it's simple to make. -- posted by Chef #1076073

New York Strip Steak With Kalamata-Olive Chimichurri

Mon, 02 Feb 2009 17:04:08 -0500

DH and I made this recipe from Feb 2009 Bon Appetit and thought it was really good. The recipe recommends using grass-fed steak and to serve the steak rare. Prep time includes time for the steak to rest. -- posted by Dr. Jenny

Dulce De Leche

Mon, 20 Apr 2009 00:21:41 -0400

This the authentic recipe from my Argentinan friend - its not boiled evaporated milk - which is not truly Dulce De Leche. Can be used as a biscuit filling, butterfly cakes, cheesecakes, or stired through icecream -- posted by mortar&pestle

Argentinean Garlic Chicken With Corn, Tomato and Parsley Sauce

Tue, 02 Jun 2009 01:26:55 -0400

Fresh, mildly spicy & very refreshing. Plan to use on grilled chicken quarters - skin on & bone in! (Of course adjusting the heat & cooking time for the different meat - longer lower basically). Would be nice alongside Recipe#357666 or Recipe#368271 . Received in an email from Dalton Harris via gourmet-recipes-from-around-the-world. Thanks Dalton! -- posted by Buster's friend

Beef-Potato Empanadas With Chimichuri Sauce

Mon, 08 Jun 2009 02:15:40 -0400

While almost any filling can be used in these first course pastries, beef is still the all time Argentine favorite. From a September 1986 issue of Bon Appetit in the "Bon Voyage" section, featuring Buenos Aries, Argentina. These can also be a part of an appetizer buffet and are baked, not frozen. The chimichuri sauce is also wonderful with plantain chips or served with a steak! -- posted by Leslie in Texas

Chimichurri (Argentinean Parsley and Garlic Sauce)

Sun, 12 Jul 2009 09:46:04 -0400

This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion. -- posted by Ice Cool Kitty

Smoky Strip Steaks With Chimichurri Sauce

Tue, 01 Sep 2009 12:07:52 -0400

From: July Fourth, Published July 2007, on the Grill & Pairing of the Day: Big, Balanced Red Wines, July 2008, Food & Wine Magazine, Recipe by Laurent Tourondel. The chimichurri sauce made with parsley, garlic & olive oil is the ubiquitous accompaniement to grilled meats in Argentina; when serving steak, Chef Turondel often prefers its clean, sharp flavors to richer French sauces like bernaise or red wine sauce. The tang of chimichurri is especially delicious with his smokey steaks, seasoned with both smoked sea salt and smoked pepper. Make the sauce a day ahead - it will keep very well. :) -- posted by Manami

Argentine Empanada Filling

Mon, 21 Sep 2009 11:46:14 -0400

A wonderful empanada filling recipe that makes use of aji peppers, Capsicum baccatum, though any fresh hot pepper you like can be used. This recipe adapts when to minced or ground pork as well. From www.fiery-foods.com - a new favorite site as our peppers are coming in strong as the tomatoes are beginning to fade. Use your favorite empanada dough or try Recipe#92254 or Recipe#151502. -- posted by Buster's friend

Spicy Adobo for Pizza

Thu, 29 Oct 2009 17:10:17 -0400

http://www.asadoargentina.com/adobo-para-pizza-pizza-seasoning/ -- posted by ThatSouthernBelle

Berenjenas En Escabeche - Marinated Eggplant

Fri, 30 Oct 2009 14:30:59 -0400

http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/the-truck-drive.html -- posted by ThatSouthernBelle

Florencia's Dulce De Tomate - Argentine Tomato Jam

Fri, 30 Oct 2009 14:30:54 -0400

http://www.fromargentinawithlove.typepad.com/from_argentina_with_love/2008/02/dulce-de-tomate.html -- posted by ThatSouthernBelle

Buenos Aires Hearts of Palm Salad (Rachael Ray)

Tue, 03 Nov 2009 14:25:12 -0500

"Rach's pal Daisy Martinez assembles an exotic salad that gets its kick from a can." Recipe from Rachael Ray's magazine. -- posted by JanuaryBride

Quibebe (Butternut Squash Soup)

Fri, 06 Nov 2009 17:44:33 -0500

This is a slightly different take on an Argentina soup recipes. Easy to make a super yummy! -- posted by Chef Q in Oregon