Beefturnoversempanadas Recipes

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EMPANADAS - BEEF TURNOVERS



Empanadas - Beef Turnovers image

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield Makes 20

Number Of Ingredients 12

1 tbsp. GOYA® Extra Virgin Olive Oil
½ lb. ground beef
½ medium yellow onion, finely chopped (about ½ cup)
¼ cup GOYA® Tomato Sauce
6 GOYA® Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tbsp. GOYA® Sofrito
1 packet Sazon GOYA® with Coriander and Annatto
1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped
½ tsp. GOYA® Dried Oregano
GOYA® Ground Black Pepper, to taste
1 package (14 oz.) GOYA® Discos (Yellow or White), thawed
GOYA® Corn Oil, for frying

Steps:

  • 1. Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  • 2. On a lightly floured work surface, using a rolling pin, roll out discos until ½" larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  • 3. Fill a deep saucepan with oil to a depth of 2½". Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

EMPANADAS (BEEF TURNOVERS)



Empanadas (Beef Turnovers) image

The perfect pastry for all meals! Empanadas, or beef turnovers, are discs of pastry packed with meat. Some turnover recipes call for all manner of fillings, but this GOYA® Empanada recipe features a delicious tomato, onion, garlic and beef mixture. You can enjoy empanadas as an appetizer, a main dish, or even after your main course. Use GOYA® Discos, or frozen pastry rounds, for a flaky beef turnover that will make your mouth water.

Provided by Goya

Categories     Trusted Brands: Recipes and Tips     Goya®

Time 1h20m

Yield 4

Number Of Ingredients 12

1 tablespoon Goya Extra Virgin Olive Oil
½ pound ground beef
½ medium yellow onion, finely chopped
¼ cup Goya Tomato Sauce
6 Goya Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tablespoons Goya Sofrito
1 packet Sazon Goya with Coriander and Annatto
1 teaspoon Goya Minced Garlic
½ teaspoon Goya Dried Oregano
Goya Ground Black Pepper, to taste
1 (14 ounce) package Goya Discos (yellow or white), thawed
Goya Corn Oil, for frying

Steps:

  • Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazon, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  • On a lightly floured work surface, using a rolling pin, roll out discos until 1/2-inch larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  • Fill a deep saucepan with oil to a depth of 2 1/2-inches. Heat oil over medium-high heat until hot but not smoking (350 degrees F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 - 6 minutes. Transfer to paper towels to drain.

BEEF EMPANADAS



Beef Empanadas image

This authentic recipe was given to me by a visiting Argentinean professor while I was studying Spanish in college. They have become a staple food in my household as they are both simple to make, and delicious.

Provided by slatkasamrica

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 2h25m

Yield 12

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 pound yellow onions, chopped
6 scallions, chopped
1 green bell pepper, chopped
2 pounds ground beef
2 tablespoons dried oregano
1 ½ tablespoons salt
1 tablespoon cayenne pepper
1 ½ teaspoons ground cumin
1 tablespoon butter, or as needed
36 empanada pastry discs
1 egg white, beaten

Steps:

  • Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
  • Add ground beef, oregano, salt, cayenne pepper, and cumin to the onion mixture. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
  • Remove filling from the refrigerator and transfer into a colander to drain. Return filling to the Dutch oven.
  • Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
  • Place about 2 tablespoons filling into the center of an empanada disc. Fold empanada in half into a crescent shape, press the edges of the dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 534.6 calories, Carbohydrate 65.6 g, Cholesterol 49 mg, Fat 21.7 g, Fiber 4.5 g, Protein 22.6 g, SaturatedFat 7 g, Sodium 1472.2 mg, Sugar 2.1 g

EMPANADAS - BEEF TURNOVERS



Empanadas - Beef Turnovers image

Number Of Ingredients 12

1 tbsp. GOYA® Extra Virgin Olive Oil
1/2 lb. ground beef
1/2 medium yellow onion, finely chopped (about 1/2 cup)
1/4 cup GOYA® Tomato Sauce
6 GOYA® Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tbsp. GOYA® Sofrito
1 packet Sazon GOYA® with Coriander and Annatto
1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped
1/2 tsp. GOYA® Dried Oregano
GOYA® Ground Black Pepper, to taste
1 package (14 oz.) GOYA® Discos (Yellow or White), thawed
GOYA® Corn Oil, for frying

Steps:

  • 1. Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes.
  • 2. On a lightly floured work surface, using a rolling pin, roll out discos until 1/2" larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork.
  • 3. Fill a deep saucepan with oil to a depth of 2 1/2". Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 to 6 minutes. Transfer to paper towels to drain.

EMPANADAS (BEEF TURNOVERS)



Empanadas (Beef Turnovers) image

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.

Provided by NcMysteryShopper

Categories     Lunch/Snacks

Time 55m

Yield 12 Empanadas

Number Of Ingredients 19

3/4 cup lard or 3/4 cup vegetable shortening
2 3/4 cups flour
2 teaspoons salt
1 pinch paprika
3 tablespoons olive oil
1 small yellow onion, peeled and minced
1/2 small red bell pepper, cored, seeded, and finely diced
1/2 chicken bouillon cube
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon white pepper
1/2 teaspoon ground cumin
3/4 lb boneless beef shoulder, finely diced
salt
1 small russet potato, peeled, finely diced, and boiled
1/3 cup raisins (optional)
8 green Spanish olives, pitted and chopped
3 scallions, trimmed and chopped
1 hard-boiled egg, peeled and chopped

Steps:

  • For the dough: Heat 1 cup water and lard together in a medium saucepan over medium heat until the liquid is warm and the lard has melted. Meanwhile, mix together flour and salt in a large mixing bowl. Make a well in the center of the flour. Put paprika in well, then add a little of the warm liquid and stir with your fingertips to make a wet paste. Pour in remaining liquid while using your hand to work the flour into the liquid. Continue to work dry ingredients into wet ingredients with your hands to form a wet, oily dough. Wrap dough in plastic and refrigerate until dough is chilled, about 2 hours.
  • For the filling: Heat oil in a large skillet over medium heat. Add onions, bell peppers, bouillon cube, paprika, red pepper flakes, white pepper, and cumin, and cook until onions are soft, about 7 minutes. Add beef, season to taste with salt, and cook, stirring, until meat is browned, about 5 minutes. Transfer filling to a large bowl and set aside to cool. Once filling has cooled, add potatoes, raisins, olives, scallions, and egg. Adjust seasonings. Cover with plastic wrap and set aside.
  • Preheat oven to 400°. Tear off pieces of dough and, with your hands, roll into about 12 golf-size balls. Using a rolling pin, roll out dough balls on a lightly floured surface into 5'' circles. To assemble empanadas, place about 3 tablespoons of filling in the center of each dough circle. Fold over and press the edges firmly to seal, starting from the middle and working out to the edges. Curve the ends of the empanada to form a crescent. To make the ''rope'' around edge, pinch 1/2'' of one corner edge between your thumb and index finger and fold edge over onto itself. Pinch and pull another 1/2'' of the edge and fold again, making a rough triangle over the first fold. Repeat this folding around edge, pressing each fold tight. Place empanadas on a cookie sheet and bake until golden brown, 15-20 minutes.

BEEF AND ROASTED POBLANO EMPANADAS



Beef and Roasted Poblano Empanadas image

This is one of the first recipes I ever devised at Butter. I imagined that the meaty taste of the beef would come through more powerfully if boosted by tart cream cheese and heat from poblano chiles. The subtle addition of these two ingredients takes the filling to the next level. Make the empanadas the day before for best results. The longer these flavors get a chance to meld together, the tastier the result. Take care when cleaning the poblanos, they are deceptively spicy so wear gloves (or small plastic bags over your hands) when cleaning the ribs and seeds.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 5h35m

Yield 24 to 26 empanadas

Number Of Ingredients 15

6 cups all-purpose flour, plus additional for dusting
6 tablespoons unsalted butter, at room temperature, divided use
Kosher salt
1 1/3 cups room temperature water
1 tablespoon canola oil
1 1/4 pounds 80 percent lean ground beef
2 medium red onions, diced small
3 large cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
4 ounces full fat cream cheese, cut into small cubes, chilled
3 medium poblano chiles
Flour, for dusting
1 quart canola or vegetable oil
1 to 2 cups tomato salsa, for serving

Steps:

  • For the Dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, 5 tablespoons butter and 1 tablespoon of salt on medium speed until completely blended. With the motor running, slowly add in water and continue to mix until a soft and pliable dough forms, 3 to 5 minutes. Flatten the dough into a 6-inch round, then wrap it tightly in plastic wrap. Place in the refrigerator to let rest for 30 minutes to 4 hours.
  • For the Filling: In a large skillet, heat 1 tablespoon canola oil over medium high heat until it smokes lightly. Remove the pan from the heat and add the ground beef in a single layer. Season with salt. Return the pan to the heat and cook, stirring occasionally, until the meat is cooked through, 5 to 8 minutes. Drain the beef, transfer the meat to a large bowl, and set aside.
  • In a separate skillet, melt the remaining tablespoon of butter over medium heat. Add the onions and garlic, season with salt, and cook until soft and translucent, 8 to 10 minutes. Mix the onions and garlic into the beef and chill in the refrigerator. Once the meat mixture is cooled, add cumin and cayenne and mix to combine cumin. Add the cream cheese and mix well.
  • Meanwhile, on an open flame or grill, roast the poblanos on all sides until charred, 3 to 5 minutes per side. Set aside to let cool enough to handle. Remove the skin, seeds and ribs. Cut the peppers into small strips. Set aside to let cool.
  • For Empanadas: Line a sheet tray with parchment paper and dust with flour, set aside. Lightly dust a flat work surface with flour. Roll out dough into a 1/8-inch thick sheet. Make sure you flour only one side of the dough (if you flour both sides this will prevent the dough from sticking together when crimping the empanada.) Let the dough rest for 10 minutes. Use a 3-inch cookie cutter to stamp out 24 to 26 rounds.
  • Place a couple of strips of poblano in the center of one round and top it with 1 tablespoon of the beef mixture. Fold the dough in half to form a half moon and crimp the edges together by gently pressing them with the tines of a fork to seal. Place the cookie cutter over the empanada and use the edge to cut off any excess dough. Repeat with the remaining poblano strips, filling, and dough. Place the empanadas as done in a single layer on the parchment-lined baking sheet that has been dusted with flour. Refrigerate for at least 1 hour.
  • Preheat oven to 250 degrees F.
  • Place a wire rack on a sheet tray, set aside. In a medium pot with a heavy bottom, heat the remaining canola oil until it reaches 350 degrees F on an instant-read thermometer. Slowly place 3 to 4 empanadas into the hot oil (don't crowd the pot) and fry, stirring occasionally with a slotted spoon, until golden brown, 3 to 5 minutes total. Transfer cooked empanadas to a wire rack set over a sheet pan. Sprinkle immediately with salt. Working in batches, fry the remaining empanadas and arrange in a single layer on the rack. Place the sheet pan in the center of the oven and heat for 5 to 8 minutes to ensure the centers of the empanadas are warm.
  • Serve empanadas with tomato salsa on the side.

BEEF AND CHEESE EMPANADA RECIPE BY TASTY



Beef And Cheese Empanada Recipe by Tasty image

Here's what you need: olive oil, onion, ground beef, salt, pepper, shredded cheddar cheese, ketchup, yellow mustard, worcestershire sauce, pie dough, egg, sesame seed

Provided by Cyrus Kowsari

Categories     Dinner

Yield 8 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 cup onion, diced
1 lb ground beef
2 teaspoons salt
½ teaspoon pepper
⅓ cup shredded cheddar cheese
2 tablespoons ketchup
1 tablespoon yellow mustard
½ teaspoon worcestershire sauce
2 sheets pie dough
egg
sesame seed

Steps:

  • Heat oil in a large skillet.
  • Cook down onions until translucent.
  • Add meat, 1 teaspoon salt, and ½ teaspoon pepper, and cook until meat is fully cooked. Transfer into a large bowl.
  • Preheat oven to 400°F (200°C).
  • Combine cheese, ketchup, mustard, Worcestershire sauce, and 1 teaspoon of salt. Mix thoroughly.
  • Roll out the pie crust and cut into 4 pieces.
  • Place a spoonful of the stuffing on one side of the dough, leaving ¼ inch (6 mm) from the edge and fold over, creating a triangle.
  • With a fork, crimp down the 2 sides so the stuffing stays in.
  • Transfer onto baking sheet. Brush on egg and sprinkle on sesame seeds.
  • Bake for 20 minutes or until golden brown and pie crust is thoroughly cooked.
  • Let it cool for a few minutes
  • Enjoy!

Nutrition Facts : Calories 426 calories, Carbohydrate 29 grams, Fat 25 grams, Fiber 1 gram, Protein 18 grams, Sugar 1 gram

BEEF TURNOVERS (EMPANADAS)



Beef Turnovers (Empanadas) image

Make and share this Beef Turnovers (Empanadas) recipe from Food.com.

Provided by LikeItLoveIt

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 lb ground beef
1 tablespoon olive oil
2 tablespoons sofrito sauce
1 packet sazon goya with coriander and annatto
1/4 cup tomato sauce
1 teaspoon minced garlic or 2 cloves garlic, minced
1/2 onion, diced
1/8 teaspoon black pepper
1/2 teaspoon oregano
6 large stuffed olives, diced
1 package frozen turnover dough (yellow or white)
oil (for frying)

Steps:

  • In a skillet, heat oil on medium.
  • Stir in beef and cook until browned.
  • Stir in remaining ingredients, except discos and frying oil.
  • Lower heat and simmer for 15 minutes or until mixture thickens.
  • Roll discos out to about 1/2-inch larger in diameter.
  • Spoon about 1 tbsp.
  • meat mixture into middle, fold over; moisten edges and seal with a fork.
  • Heat 2-1/2 inches of oil in a deep saucepan on medium.
  • Cook empanadas in batches, turning to brown on both sides.
  • Drain on paper towels.

Nutrition Facts : Calories 163.8, Fat 11.9, SaturatedFat 3.8, Cholesterol 38.6, Sodium 118.3, Carbohydrate 2.8, Fiber 0.5, Sugar 1.2, Protein 10.9

IMPOSSIBLE EMPANADAS RECIPE BY TASTY



Impossible Empanadas Recipe by Tasty image

Here's what you need: raw coleslaw, salt, black pepper, cayenne pepper, red chili flakes, cumin seeds, plant based ground beef, prepared coleslaw mixture, pre-made empanada dough disks/shells, onion, peas, corn, garlic, salt, black pepper, cayenne pepper, red chili flakes, cumin seeds

Provided by Mesha Smith

Yield 10 servings

Number Of Ingredients 18

1 ¾ cups raw coleslaw
½ teaspoon salt
½ teaspoon black pepper, or white pepper
2 teaspoons cayenne pepper
2 teaspoons red chili flakes
1 teaspoon cumin seeds
15 oz plant based ground beef
prepared coleslaw mixture
10 pre-made empanada dough disks/shells
½ onion
1 cup peas
1 cup corn
1 clove garlic, minced
½ teaspoon salt
½ teaspoon black pepper, white pepper
2 teaspoons cayenne pepper
2 teaspoons red chili flakes
1 teaspoon cumin seeds

Steps:

  • Boil ¾ cup of water. To this, add the raw coleslaw and seasoning. Stir frequently for 5 minutes or until reaching desired crunchiness. Once reached, turn off the pot.
  • In a separate bowl, season the plant-based ground beef.
  • In a pan on medium heat, saute the garlic, onion, peas, and corn and add the seasoned plant-based ground beef.
  • Cook the meat for 10 mins, then combine the cooked coleslaw with the plant-based ground beef.
  • To assemble, add a scoop of the plant-based beef and coleslaw mixture on an empanada disk.
  • Press the empanada disk with an empanada presser or with a fork.
  • Heat a pan with oil and fry the empanadas for 2 mins on each side.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 406 calories, Carbohydrate 44 grams, Fat 14 grams, Fiber 9 grams, Protein 23 grams, Sugar 11 grams

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Marinate beef in a glass bowl with the juice of lemon and lime, 2-3 sprigs of oregano and chili to taste for at least 4 hours, or overnight. Sift flour with baking powder and salt; beat eggs, warm the milk, melt the shortening and add.
From fooddiez.com


ARGENTINIAN STYLE BEEF EMPANADAS - BUTCHER BOX
2021-04-07 Preheat oven to 375°. Let dough sit at room temperature 15 minutes to temper. Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Top with 2 olive halves. Brush water around half of outer edge of each round.
From butcherbox.ca


EASY BEEF EMPANADA RECIPE WITH PIE CRUST - NUM'S THE WORD
2021-07-22 Top with 1 Tablespoon a cheese. Fold pie crust circle in half, keeping the filling inside, and press edges down with a fork. Repeat steps 9 and 10 for all empanadas. Arrange empanadas on cookie sheet. Beat egg in a small bowl and brush on top of each empanada. Bake for 12 - 15 minutes or until tops are golden.
From numstheword.com


HOMEMADE BEEF EMPANADAS RECIPE {+VIDEO} | LIL' LUNA
2022-05-07 Roll out a ball of empanada dough onto a floured surface to be about 5-6 inch. When dough is rolled out, put about ¼ cup of meat mixture on one side of the dough, fold the other half of the dough over and pinch around the edges. FRY. Deep fry these in about ½ inch deep oil on medium heat in a frying pan.
From lilluna.com


BEEF EMPANADAS (BAKED) + VIDEO - KEVIN IS COOKING
2021-08-24 Preheat oven to 400°F. Depending on the size of your circles, add 1-3 tablespoons of beef mixture in center of each empanada dough circle. If desired, add shredded cheese, then fold dough over and press edges together. Use tines of a fork to crimp and seal the edges, then brush tops with egg wash.
From keviniscooking.com


FLAKY BEEF EMPANADAS (ARGENTINIAN) TAKE TWO TAPAS
2022-05-18 First: Preheat oven to 375 F. Line 2 baking sheets with parchment paper. Second: In a large skillet, cook the onion, garlic, ground beef, and spices over medium high heat until the beef is no longer pink. Remove from heat and add the herbs and olives. Season with salt and pepper if desired.
From taketwotapas.com


THIS MONTH'S RECIPES | ANNA OLSON
Preheat the oven to 375 ºF (190 ºC) and line 2 baking trays with parchment paper. Unwrap the dough cylinders and slice each into 8 pieces. Roll out each piece to a circle just under ¼ -inch (6 mm) thick and use a 5 or 6-inch round cutter to trim the edges. Brush the outside edge of each circle with a little of the egg white and spoon meat ...
From annaolson.ca


BEEF EMPANADAS - MEXICAN APPETIZERS AND MORE!
2017-07-18 Cook for 20 minutes over medium heat until softened. Remove peppers and tomatoes from sauce pan and place in a blender with garlic, cumin blend, salt and 1 cup of the water the peppers and tomatoes were cooked in. Blend until smooth. Finally strain sauce through a strainer to remove extra pepper skin and seeds.
From mexicanappetizersandmore.com


HOW TO MAKE AUTHENTIC COLOMBIAN BEEF EMPANADAS | CBC LIFE
2019-08-23 Fold the flattened dough in half to seal the edges to form the empanada, then peel off the other half of the plastic. Repeat for the remainder of the empanadas. Heat oil to 350F degrees, and deep ...
From cbc.ca


EASY BEEF EMPANADAS RECIPE - STAY SNATCHED
2020-04-09 Cook the beef until browned. Add cheese and stir until melted. Lay the empanada wrappers on a flat surface. Dip a cooking brush in water. Glaze each of the empanada wrappers with the wet brush along the edges. Load the ground beef mixture into each of the empanadas. Add 1 tablespoon of beef per empanada.
From staysnatched.com


THE EASIEST RECIPE FOR BEEF EMPANADAS
In a large skillet, on high, saute the ground beef & onions together for about 3 minutes or until the beef is no longer pink and the onions are translucent. If you have very lean ground beef, add a bit of oil to the pan prior to sauteing. Drain the meat if needed. Add the cubed potato, ground spices & minced garlic.
From nelliebellie.com


BEEF EMPANADAS RECIPE A LATIN AMERICAN DELIGHT - MUNATY COOKING
2021-09-23 Preheat oven to 400F/200C, place parchment paper on a baking sheet and keep aside. On a floured surface, roll the whole dough to a rectangle shape that is ¼ inch thick. Using a round cookie cutter, cut the dough into circles; it’s up …
From munatycooking.com


BEEF EMPANADAS - EASY HOMEMADE BEEF EMPANADA RECIPE
2021-04-22 Chili powder – For an extra spicy empanada, toss more of this powder into the mix. Oregano – Just a pinch will add a great herby taste. Garlic powder – Not garlic salt – powder only! Salt and pepper – Just enough to taste. Olive oil – For best results, use a …
From tablefortwoblog.com


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