BISON BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat a medium Dutch oven over medium-high heat. Add the olive oil and the ground bison. Cook, breaking apart the meat into very small pieces with a wooden spoon until the meat is lightly browned, about 8 minutes. Add the carrot, red onion and garlic to the pan and stir to combine. Season with 1 teaspoon salt and cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the Parmesan rind and basil. Season with the remaining salt. Reduce the heat the medium and simmer the sauce, stirring occasionally for 25 minutes.
- Meanwhile bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Using tongs, add the pasta directly from the pasta water to the sauce. Add the Parmigiano-Reggiano cheese directly to the bare pasta along with the butter. Toss the pasta with the sauce to coat, thinning as needed with the pasta water to ensure it clings to the pasta. Serve drizzled with more olive oil and sprinkled with more Parmigiano-Reggiano cheese if desired.
BEEF EMPANADITAS
Here's a beef empanaditas recipe made using Original Bisquick® mix and ground beef - a tasty appetizer ready in less than an hour!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 55m
Yield 20
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Line cookie sheet with cooking parchment paper. In medium bowl, stir Bisquick mix and hot water until stiff dough forms. Let stand 10 minutes.
- Meanwhile, in 8-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa, raisins, olives, cumin and cinnamon; set aside.
- Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll dough into 13-inch round. With 3-inch round cutter, cut dough into rounds. Gather dough scraps together and reroll to 1/8-inch thickness. Cut to make 20 rounds.
- Spoon 2 to 3 teaspoons beef mixture onto center of each dough round. Fold dough in half over filling; press edges firmly with fork to seal. Place 1 inch apart on cookie sheet.
- In small bowl, stir egg and 1 tablespoon water to combine; brush mixture over tops of each empanadita. Bake 14 to 16 minutes or until golden brown.
Nutrition Facts : Calories 70, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Appetizer, Sodium 220 mg, Sugar 0 g, TransFat 0 g
BEEF EMPANADAS
Many cultures have put a spin on the empanada. This recipe descends from the Argentine way of making these little meat pies. The Argentine empanada is small, just two or three delicious bites. The technique to master in this recipe is holding the open empanada with one hand and using the other hand to crimp the outer edge and for a decorative braid. The less dexterous among us should use a fork for this.
Provided by David Tanis
Categories dinner, lunch, main course, side dish
Time 1h30m
Yield 36 empanadas
Number Of Ingredients 19
Steps:
- Make the dough: Put 2 cups boiling water, 4 ounces lard and 1 1/2 teaspoons salt in large mixing bowl. Stir to melt lard and dissolve salt. Cool to room temperature.
- Gradually stir in flour with a wooden spoon until dough comes together. Knead for a minute or two on a floured board, until firm and smooth. Add more flour if sticky. Wrap and refrigerate for 1 hour.
- Make the filling: Season chopped beef generously with salt and pepper and set aside for 10 minutes. Melt 3 tablespoons lard in a wide heavy skillet over medium-high heat. Add beef and fry until nicely browned, stirring throughout to keep pieces separate, about 5 minutes.
- Turn heat down to medium and add onion and chorizo. Keep turning mixture with a spatula, as if cooking hash, until onion is softened and browned, about 10 minutes. Add potatoes, garlic, thyme and marjoram and stir well to incorporate. (Add a little more fat to pan if mixture seems dry.) Season again with salt and pepper and let mixture fry for 2 more minutes. Stir in tomato paste, pimentón and cayenne, then a cup of broth or water. Turn heat to simmer, stirring well to incorporate any caramelized bits.
- Cook for about 10 more minutes, until both meat and potatoes are tender and the sauce just coats them - juicy but not saucy is what you want. Taste and adjust seasoning for full flavor (intensity will diminish upon cooling). Stir in scallions and cool to room temperature, then cover and refrigerate until ready to use.
- Divide chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
- Moisten outer edge of each round with water. Put about 2 tablespoons filling in the center of each round, adding a little chopped green olive and some hard-cooked egg to each. Wrap dough around filling to form empanada, pressing edges together. Fold edge back and finish by pinching little pleats or crimping with a fork.
- Heat oven to 375 degrees. Place empanadas on parchment-lined or oiled baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes. Serve warm.
BEEF EMPANADAS
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
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
More about "bison empanadas recipes"
BISON EMPANADAS | METRO
From metro.ca
Servings 20Total Time 35 mins
BISON EMPANADAS | DIY FOOD RECIPES, TASTEMADE RECIPES, FOOOD …
From pinterest.com
8.1K pins
ARGENTINE EMPANADAS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RECIPES | RED FRAZIER BISON
From redfrazierbison.com
2 RECIPES FOR ARGENTINIAN EMPANADAS BASED ON A FAMILY TRADITION
From bonappetit.com
CREAMY AVOCADO SALSA VERDE | TASTEMADE
From tastemade.com
BISON EMPANADAS | RECIPE | FOOD NETWORK RECIPES, BISON RECIPES ...
GIRL IN AN APRON: CAROLINA BISON EMPANADAS - BLOGGER
From girlinanapron.blogspot.com
EMPANADAS DE BUFALO--BISON EMPANADAS - FROM …
From fromargentinawithlove.typepad.com
BISON EMPANADAS WITH CHILEAN PEBRE – BENJAMIN LEE BISON
From buysomebison.com
BISON EMPANADAS - GINGER & TOASTED SESAME
From gingerandtoastedsesame.com
BISON EMPANADAS - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
BISON EMPANADAS | TASTEMADE
From tastemade.com
BISON PRODUCERS OF ALBERTA :: BISON EMPANADAS
From bisoncentre.com
HOW TO MAKE AUTHENTIC COLOMBIAN BEEF EMPANADAS | CBC LIFE
From cbc.ca
BISON BURGER RECIPE - SIMPLY RECIPES
From simplyrecipes.com
OUR BEST EMPANADA RECIPES | ALLRECIPES
From allrecipes.com
RANCH GROUND BUFFALO EMPANADAS - LAURALOVINGLIFE
From lauralovinglife.org
BISON EMPANADAS WITH AVOCADO JALAPENO PUREE RECIPE | COOKING …
From cookingchanneltv.com
BISON EMPANADAS | METRO
From api.metro.ca
BEEF EMPANADAS RECIPE – BEST HOMEMADE ARGENTINE EMPANADILLAS
From spanishsabores.com
EASY BISCUIT EMPANADAS RECIPE | MAINLY HOMEMADE
From mainlyhomemade.com
GROUND BISON RECIPES – PAGE 2 – BENJAMIN LEE BISON
From benjaminleebison.com
BISON EMPANADAS | BAKING, BABIES, AND STUFF
From bakingbabiesandstuff.blogspot.com
EMPANADAS | METRO
From metro.ca
ALBERTA BISON - BISON PRODUCERS OF ALBERTA - BPA
From bisoncentre.com
BAKED EMPANADAS RECIPE ARGENTINIAN-STYLE - A COZY KITCHEN
From acozykitchen.com
KENTUCKY BISON EMPANADAS – DERBY DERBY DERBY
From derbyderbyderby.com
ARGENTINIAN BEEF EMPANADAS RECIPE | BON APPéTIT
From bonappetit.com
GROUND BISON RECIPES - NATIONAL BISON ASSOCIATION
From bisoncentral.com
THE BEST MEXICAN STYLE BAKED BEEF EMPANADAS - MY LATINA TABLE
From mylatinatable.com
MEXICAN MASA EMPANADAS RECIPE - MASA EMPANADAS | HANK SHAW
From honest-food.net
HOMEMADE EMPANADAS RECIPE - THE BALD CHEF
From baldchef.com
10 BEST CUBAN EMPANADAS RECIPES | YUMMLY
From yummly.com
PASO A PASO: AUTHENTIC ARGENTINE BEEF EMPANADAS THAT WILL MAKE …
From ecelaspanish.com
CHILEAN EMPANADAS DE PINO RECIPE - THE SPRUCE EATS
From thespruceeats.com
30-MINUTE EASY CUBAN BEEF EMPANADAS RECIPE IN 8 SIMPLE STEPS
From kitchendreaming.com
CUBAN EMPANADAS {WITH HOMEMADE DOUGH} - TASTY EVER AFTER
From tastyeverafter.com
CHEESY BEEF EMPANADAS - G.A.P. RECIPE
From globalanimalpartnership.org
BISON EMPANADAS | US FOODS
From usfoods.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search