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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.
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This recipe is by R. W. Apple Jr. and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Split peas dissolve into a simple broth of onion, carrots, and celery to make this vegan soup that's light yet filling for any winter night.
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Chicken and veggie skewers marinated in cilantro, lime, and cumin. Serve with rice, salsa, and warm tortillas.
cooking.nytimes.com
In this green pasta dish, basil, mint, Parmesan and garlic are blended into a smooth pesto-like sauce, then tossed with pasta, creamy mozzarella and crunchy pine nuts just before serving Marinating the mozzarella in some of the sauce as the pasta cooks imbues the mild cheese with flavor, and allows it to start softening so it melts in contact with the pasta Serve this hot or warm, when the cheese is supple and a little runny.
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Wonderful, warming comfort food, this thick split-pea soap is great with fresh crusty bread.
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This elegant, seasonal, refreshing salad showcases delicate springtime vegetables simply dressed in a bright lime vinaigrette.
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Get Fennel & Garlic Shrimp Recipe from Food Network
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This impressive standing rib roast is seasoned with a savory blend of spices and herbs, baked with a mirepoix, and served with gravy.
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This bean soup uses mung beans simmered in chicken broth with prawns and diced pork.
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When Lynn serves this dish to family or friends they think shes slaved all afternoon in the kitchen.