Argentina dish

Alfajores Danubio (Sweet Layered Pastries) - Dessert - Recipe Ingredients: 250 grams ground almonds

300 grams butter

225 grams confectioner's sugar

Rind of 1 lemon

Vanilla essence

3 eggs

Almond essence

1/4 kilogram plain flour
- Recipe Directions:

1. Beat the butter with the sugar and essences. Add the eggs one at a time. Incorporate the flour and the almonds and knead lightly.

2. Place dough in the fridge for about 1/2 hour.

3. Roll out the dough and cut out rounds.

4. Bake for about 20 minutes on greased and floured baking sheets.

5. Take 2 rounds and put the together with marmalade, melted chocolate or dulce de leche...then you can also roll the wet edges in shaved coconut.

Argentina Fritters - Dessert - Recipe Ingredients: 3 tablespoons of fat

¼ teaspoon of salt

Boiling water

1 egg, well beaten

3 cups of flour

2 teaspoons of baking powder

- Recipe Directions:

1. Put fat and salt into a cup and fill to top with boiling water.

2. In a bowl sift flour and baking powder together twice. When first mixture is lukewarm stir in beaten egg and work in flour mixture. Knead it to a smooth elastic dough.

3. Roll on thin cut in any shape desired and fry in deep hot fat. Drain and sprinkle with sugar.

Argentine Stew in a Pumpkin Shell - Main Dish - Recipe Ingredients: 2 pounds beef stew meat, cut in 1 ½ inch cubes

1 large onion, chopped

2 garlic cloves, minced

3 tablespoons oil

2 large tomatoes, chopped

1 large green bell pepper, chopped

Salt, pepper

1 teaspoon sugar

1 cup dried apricots

3 white potatoes, peeled and diced

3 Sweet potatoes, peeled and diced

2 cups beef broth

1 medium pumpkin

Butter or margarine; melted

1/4 cup dry sherry

1 16-ounce can whole kernel corn
- Recipe Directions:

1. Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned.

2. Add tomatoes, green pepper, 1 tablespoon salt, 1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes and broth.

3. Cover and simmer 1 hour. Meanwhile, cut top off pumpkin and discard.

4. Scoop out seeds and stringy membrane.

5. Brush inside of pumpkin with butter and sprinkle lightly with salt and pepper. Stir sherry and corn into stew and spoon into pumpkin shell.

6. Place shell in shallow pan and bake at 325 degrees Fahrenheit for 1 hour, or until pumpkin meat is tender.

7. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with each stew serving.

Carbonada Criolla (Veal and Vegetable Stew) - Main Dish - Recipe Ingredients: 2 medium onions, chopped

3 cloves of garlic, mushed

1 kilogram veal

1 can whole peeled tomatoes, chopped up

Salt and pepper

50 grams butter


2 carrots in slices

1 sweet potato, cut up

1/4 kilogram squash, cut up

3 potatoes, cut up

2 corn ears, cut up

1 cup of rice

1 can peaches or apricots

Beef broth
- Recipe Directions:

1. Brown the onion and garlic in the oil and butter. Cut the meat into squares and add to the pan. Brown well.

2. Incorporate the tomatoes, seasonings, carrots, and beef broth to cover the ingredients.

3. Cook 15 minutes and add the rest of the vegetables. Cook until the vegetables are half done, then add the rice and the peaches.

4. Continue cooking until everything is done.

5. Serve sprinkled with parsley or basil.

Crillo De Pollo - Main Dish - Recipe Ingredients: 3 tablespoons olive oil

2 pounds stewing beef, in 1 inch chunks

4 large tomatoes, coarsely chopped

1 green pepper, coarsely chopped

3 cloves garlic, minced

2 bay leaves

1 teaspoon oregano, crushed

salt and pepper to taste

2 cups chicken stock

1 cup white wine

3 baking potatoes, 1 inch dice

3 sweet potatoes, 1 inch dice

2 ears corn, cut into 1 inch widths

2 zucchini or yellow squash, in 1/2 inch dice

2 peaches in 1/2 inch dice

2 pears in 1/2 inch dice

- Recipe Directions:

1. Heat oil in heavy pot. Brown beef in batches. Remove from pan and set aside.

2. Cook tomatoes, pepper, onion and garlic until soft. Add seasonings, stock and wine.

3. Bring to boil scraping up browned bits, then return beef to pot with potatoes and sweet potatoes.

4. Cover and simmer 15 minutes. Stir in corn and squash.

5. Simmer 10 more minutes, until vegetables are almost fully tender, then add fruits and cook only 5 minutes more.

Dulce the Leche (Milk Jam) - Dessert - Recipe Ingredients: 1 can sweetened condensed milk

Large pot with metal rack
- Recipe Directions:

1. Add water to completely cover can, plus 1 to 2 more inches.

2. Simmer for 4 hours, making sure the can is always completely covered with water

3. Leave the can to cool several hours and only then open it and serve.

4. Serve the golden-brown confection over flan, as a filling for crepes, cakes or just plain. For breakfast you can spread it on croissants, rolls or toast!

Gnoquis de Semola a la Romana - Dessert - Recipe Ingredients: 1 1/2 liters milk

300 grams hot wheat cereal

100 grams parmesan cheese

100 grams butter

2 yolks



- Recipe Directions:

1. Boil milk with salt, add wheat cereal slowly, mix with a wooden spoon. Let boil for a few minutes until achieving medium consistency.

2. Take from heat, add butter, cheese, nutmeg and yolks. Mix everything.

3. Spread and cut with a cookie cutter, sprinkle with additional parmesan cheese and cook at 350 degrees Fahrenheit for 20 minutes.

Jugosas Empanadas Criollas Argentinas (Juicy Argentine Creole Empanadas) - Main Dish - Recipe Ingredients:


1 kilogram or 2 pounds of white flour

1 egg



½ pound of "grasa de pella, a liquid fat obtained by melting in a skillet pieces of veal fat.


2 pounds of veal beef, tenderloin in preference, in 5-millimeter slices
With a sharp knife cut it in small cubes 5-millimeters wide.

2 large onions minced well chopped

2 tablespoons of paprika

1 tablespoon of dried crushed red pepper(flakes)

2 cups filled of "grasa de pella", salt

- Recipe Directions:

1. Combine flour and salt in a bowl.

2. Pour in the tepid liquid "grasa de pella", the entire egg and water until reasonably well combined.

3. Turn out on a floured surface and knead until smooth.

4. Leave 15 minutes to rest covered with a moistened cloth.

5. Roll on the dough with a knead-stick stretching until 3 millimeters thick.

6. Cut circles approximately 5 inches in diameter.

7. Heat the two large cups of "grasa de pella" in a saucepan until liquid.

8. Sautee in it the chopped onion until soft but not brown.

9. Retire from heat and add the chopped meat, paprika, crushed red pepper and salt to taste.

10. Turn for mixing very well.

11. Let the filling become cold and then refrigerate until it solidifies.

12. This is the secret for juicy empanadas.

13. Final setup: Place a portion of filling in the center of each circle of dough and add a green olive without core.

14. Lightly brush the edges with water and fold the dough over the filling.

15. Crimp the edges securely by pressing them with a fork or make overlapping small folds along the line of union of the edges as a sort of seam. Make sure it remains securely closed.

16. To bake: Preheat the oven to 375 degrees Fahrenheit. Arrange the empanadas on a buttered cookie sheet. Brush the tops lightly with egg yolk or butter and bake until light brown.(approximately 15 minutes)

17. To sautee: Heat enough oil to cover the empanadas in a saucepan over high heat.

18. When very hot, sink the empanadas until light brown. (approximately 5 minutes)

19. Verify the temperature of oil. It must be very hot.

20. Throw a small piece of bread into the pan to check it.

21. The bread will be surrounded by bubbles when oil is ready.

22. In both ways of cooking wait 15 minutes before eating.

23. The filling has a high thermal inertia and burning your tongue will not help to enjoy this delicious typical argentine meal.

Potato and Beef Empanadas - Main Dish - Recipe Ingredients:


2 medium potatoes, boiled for 5 minutes

1 tablespoon olive oil

1 pound extra lean ground beef

1 onion, chopped

1 teaspoon chili powder

3/4 teaspoon round cumin

Salt and pepper to taste


3 1/2 cups flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup butter, chilled well and cut into 1/2 inch pieces

1/2 cup vegetable shortening

5 tablespoons (or more) cold water

Chimichurri sauce (optional)

- Recipe Directions:

1. For filling: this can be made in advance and refrigerated until ready to use.

2. Grate the potatoes and set aside. In a large skillet, heat the olive oil. Add the ground beef and brown, breaking up as it cooks. Add potatoes, onion, spices and salt and pepper to taste. Cook until ingredients are soft. Cool.

3. For pastry: Mix flour, baking powder and salt in a bowl. Cut in shortening and butter until mixture resembles a coarse meal. Add enough cold water for the dough to come together and form a ball. Knead until smooth. Let rest 10 to 15 minutes.

4. Preheat oven to 400 degrees Fahrenheit. On a lightly floured board roll pastry to 1/8th inch thickness. Using a 5 to 6 inch cutter, punch out rounds. Spoon about 2 tablespoons of the filling in center of each. Fold pastry in half and seal edges, crimping with a fork. Bake on ungreased sheet for 15 to 20 minutes. Serve with chimichurri sauce, or eat as is.

Tortilla Campesina (Potato Pudding) - Main Dish - Recipe Ingredients: Olive Oil

4 onions

100 grams smoked bacon, chopped

1 teaspoon garlic powder

1 kilogram boiled potatoes with skin and cut into dice

Olive oil

6 tablespoons cream

2 teaspoons paprika

salt and black pepper

12 eggs

- Recipe Directions:

1. Chop the onions and sauté them in some oil with the bacon.

2. Mix the rest of the ingredients and seasonings and add the onion and bacon mixture.

3. Add the beaten eggs, and pour the mixture into a greased oven-proof baking dish.

4. Cook in a medium oven until the eggs are set and the top is a bit browned.

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