Ingredients

• 4 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups plus 1 tablespoon sugar, divided
• 5 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1-1/4 cups heavy whipping cream
• 3 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 1 teaspoon salt

Ingredients

• 2 medium peaches, sliced
• 1 bottle (750 milliliters) sauvignon blanc or other white wine
• 3/4 cup peach schnapps liqueur
• 12 ounces sparkling water (1-1/2 cups), chilled
• 1 quart (about 3 cups) fresh strawberries, halved
• 1/2 cup fresh mint leaves

Ingredients

• 2 medium peaches, sliced
• 1 bottle (750 milliliters) sauvignon blanc or other white wine
• 3/4 cup peach schnapps liqueur
• 12 ounces sparkling water (1-1/2 cups), chilled

Ingredients

• 1/2 pound fresh chorizo or bulk pork sausage
• 9 large eggs, divided use
• 2 cups frozen shredded hash brown potatoes
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon garlic powder
• 3 packages (14 ounces each) frozen empanada dough disks, thawed
• Oil for deep-fat frying
• Optional: Salsa verde, sour cream and sliced avocado

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons butter, melted
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/3 to 1/2 cup water
• 1/2 cup cinnamon sugar
• Oil for deep-fat frying

What Is a Kalimotxo?

A kalimotxo (or calimocho) is a mix of red wine and Coca-Cola. There is no better use for leftover red wine than this Spanish concoction. You will be amazed by how well a big, bold, oaky red wine blends with cola. Scandalize your wine snob friends!

What Is the History of the Kalimotxo?

A mix of red wine and Coke has existed in Spain since at least the 1920s. But until the mid-century, there was very little Coca-Cola available in the country—the first Coca-Cola plant in Spain didn’t open until 1953. Fast forward to the summer of 1972, during the festival of St. Nicholas festival in Spain’s Basque Country, in the town of Getxo. Festival organizers had bought 2,000 liters of red wine for the event, but when they tasted it… it was a little unpleasant. They suddenly had to find a way to sell the bad wine. Someone had the bright idea to mix the wine with Coca-Cola to mask the taste, and voila! The drink was born.

According to the legend reported by the Instituto Hemingway, one of the drink’s creators was a small man nicknamed “kali” (meaning “short”). Apparently, Kali was not very attractive, so they added the word “motxo” (meaning “ugly” in Basque). Thus the name kalimotxo was born. In the rest of Spain, the drink is often translated from Basque to Spanish, spelled calimocho.

Are There Other Popular Wine-Plus-Soda Cocktails in Spain?

Besides the kalimotxo, there are a number of wine-and-soda drinks that Spaniards love. Among them are the Rebujito (fino sherry mixed with 7-Up or Sprite and garnished with mint) and the Tinto de Verano (red wine mixed with 7-Up or Sprite and a squeeze of citrus). Wine lovers are often skeptical of these drinks, but trust me, they are delicious over ice on a hot day.

How to Make a Kalimotxo Cocktail

There really is no “recipe” for the classic Kalimotxo. You basically pour 3 to 4 ounces of red wine into an ice-filled glass and an equal amount of Coca-Cola. The drink works best with a bold, oaky wine like cabernet sauvignon or Spanish tempranillo, but any red wine works fine. You can squeeze a slice of lime in if you want to get fancier.

Fancier still is this recipe below for a Kalimotxo Premium, which adds an orange liqueur.

Kalimotxo Premium

Ingredients

• ½ ounce Grand Marnier
• 2 ounces red wine, preferably something bold and oaky
• 3 to 4 ounces of Coca-Cola
• Dash of Angostura bitters (optional)
• Orange or lime wedge

Directions

In a large wine glass filled with several large ice cubes, pour the Grand Marnier. Then, add the red wine, then the Coca-Cola and finally a dash of bitters. Stir gently, then add citrus wedge. Here are a few tips to make wine taste better.

Easy Mixed Drinks Anyone Can Master

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Spiked LemonadeWe make homemade lemonade for this refreshing cocktail, but you could easily use the best lemonade options from the store instead.Main Ingredients: Lemon juice, lemon zest, sugar, rum or vodkaDirections: In a large saucepan, combine sugar, water and lemon zest. Cook and stir until the sugar is dissolved. Refrigerate until chilled. Stir in rum or vodka and serve over ice.

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Red SangriaThis sangria is perfect for relaxed get-togethers. It's a great make-ahead recipe, as it tastes even better if you let the flavors steep overnight.Main Ingredients: Red wine, orange liqueur, brandy, sliced fruitDirections: In a pitcher, stir together red wine, orange liqueur and brandy. If desired, add sugar and stir until the sugar has dissolved. Stir in sliced fruit and serve over ice.

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French 75The French 75 was created at Harry's New York Bar in Paris during WWI. The original version of the drink had a powerful kick, like a French 75 mm artillery gun. The version here uses less gin.Main Ingredients: Gin, confectioners' sugar, lemon juice, ChampagneDirections: Fill a cocktail shaker with ice. Add gin, lemon juice and confectioners' sugar or simple syrup. Shake, then strain into a glass and top with Champagne or sparkling wine.

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Moscow MuleOriginally developed in the 1940s, the Moscow Mule has made a big comeback. It's now one of the most popular mixed drinks. It could be its refreshing taste or it might be that pretty copper mug (or both!).Main Ingredients: Ginger beer, lime juice, vodkaDirections: Combine ginger beer, lime juice and vodka in a pitcher. Serve over ice. If desired, serve with lime slices. 

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NegroniBitter and sweet flavors coexist peacefully in the Negroni cocktail. It's a great go-to drink for any occasion because it requires only three ingredients.Main Ingredients: Sweet vermouth, Campari, ginDirections: Pour sweet vermouth, Campari and gin in a mixing glass with ice. Stir, then strain into a rocks glass. Garnish with an orange peel.

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MimosaA standard offering at brunches, Mimosas are as pretty as they are tasty. In this mimosa recipe, the Champagne won't overpower the orange juice—especially if the sparkling wine is extra dry.Main Ingredients: Champagne, triple sec, orange juiceDirections: Pour Champagne into a champagne flute or wine glass. Pour triple sec and orange juice into the glass. Garnish with an orange slice or orange twist.

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Chocolate MartiniIs it a beverage or a dessert? No matter how you classify it, we can all agree it's downright tasty.Main Ingredients: Half-and-half cream, vodka, chocolate liqueur, creme de cacaoDirections: If desired, give your martini glass a chocolate rim and drizzle chocolate syrup in the glass. Then, fill a cocktail shaker with ice. Add half-and-half cream, vodka, chocolate liqueur and creme de cacao. Stir, then strain into a martini glass.

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Bloody MaryHorseradish makes this the best Bloody Mary recipe we've tasted. Without the horseradish, you'll have a more traditional Bloody Mary, and without the alcohol, you'll have a Virgin Mary. Serve with a stalk of celery, dill pickle spear or olives.Main Ingredients: Vodka, tomato juice, lemon juice, lime juice, Worcestershire sauce, prepared horseradishDirections: Fill a cocktail shaker with ice. Add vodka, tomato juice, lemon juice, lime juice, Worcestershire sauce, horseradish, pepper, celery salt and hot pepper sauce. Shake, then strain into a tall glass filled with ice. Garnish with celery, pickles, olives or any other Bloody Mary garnish ideas.

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Fresh Lime MargaritasThis basic margarita recipe is easy to modify to your tastes. If you're ready to upgrade from the basic margarita, try our best margarita recipes.Main Ingredients: Tequila, triple sec, lime juice, lemon juice, superfine sugarDirections: In a pitcher, combine tequila, triple sec, lime juice, lemon juice and superfine sugar. Stir until the sugar is dissolved. Serve over ice in glasses rimmed with kosher salt (if desired).

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Brandy Old-FashionedThe concept of an old-fashioned dates back to the early 1800s and includes whiskey, bitters, cherry juice, sugar and water. This version, which is extremely popular in Wisconsin, uses brandy in place of whiskey and lemon-lime soda instead of water for a milder cocktail.Main Ingredients: Brandy, orange juice, lemon-lime soda, maraschino cherry, bittersDirections: In a rocks glass, muddle an orange slice, maraschino cherry, maraschino cherry juice and bitters. Add ice, brandy, water, orange juice and lemon-lime soda.

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White RussianThis creamy coffee-flavored drink is a star at any occasion and perfect for any season. A White Russian is equally appropriate before or after dinner.Main Ingredients: Vodka, Kahlua, heavy whipping cream or milkDirections: Add a few ice cubes to a rock glass and add vodka and Kahlua. Top with heavy whipping cream or milk. 

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MojitoTraditional mojitos are made with rum, which is a pleasant and mildly sweet liquor.Main Ingredients: Light rum, club soda, lime wedges, sugar, mint sprigsDirections: Muddle a lime wedge and sugar in a highball glass. Gently press or slap a few sprigs of mint and add them to the glass along with some ice. Add white rum and top with club soda. Garnish with a lime slice and additional mint, if desired.

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Passion Fruit HurricanesThis is our version of the famous Hurricane beverage that's so popular in New Orleans.Main Ingredients: Passion fruit juice, lime juice, light rum, dark rum, grenadine syrupDirections: In a pitcher, combine passion fruit juice, sugar, lime juice, light rum, dark rum and grenadine. Stir until sugar is dissolved. Serve over ice in hurricane or highball glasses.

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PalomaThis summer-perfect cocktail is refreshing without being too sweet.Main Ingredients: Tequila, lime juice, grapefruit sodaDirections: In a highball glass filled with ice, combine salt, tequila and lime juice. Top with grapefruit soda and garnish with a lime wedge.

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Americano Cocktail The cocktail contains the bittersweet taste of Campari paired with sweet vermouth and club soda.Main Ingredients: Campari, sweet vermouth, soda waterDirections: Pour Campari and sweet vermouth into an ice-filled glass. Top with soda water and stir gently to combine. Garnish with orange peel.

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Pina ColadaThis pina colada delivers a velvety-smooth texture and a taste of the tropics.Main Ingredients: Frozen pineapple chunks, light rum, cream of coconut, pineapple juiceDirections: In a blender, process ice, pineapple, rum, cream of coconut and pineapple juice until smooth. Pour into a chilled hurricane or highball glass. Garnish with a pineapple wedge and a maraschino cherry.

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MartiniMartinis can be made with either vodka or gin. Our taste panel's preference was for the gin, but try them both and decide for yourself. Be warned, this is a strong and serious drink.Main Ingredients: Gin or vodka, dry vermouthDirections: Fill a cocktail shaker with ice. Add gin or vodka and dry vermouth; cover. Shake, then strain into a chilled cocktail glass. Garnish with olives.

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Gin and TonicThis iconic drink is super easy to make. The three-ingredient cocktail is bright, zesty and perfectly refreshing on a hot day.Main Ingredients: Gin, tonic water, lime juiceDirections: Pour gin, tonic water and lime juice over ice in a chilled glass. Stir well.

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Irish CoffeeMy maternal grandma was never a drinker beyond a glass of champagne at Christmas, but she couldn't resist Bailey's Irish Coffee.Main Ingredients: Irish whiskey, brewed coffee, heavy whipping creamDirections:  Add sugar and Irish whiskey to a mug and top with hot coffee. If desired, beat together heavy whipping cream and creme de menthe until a whipped cream forms. Spoon the whipped cream on top of the coffee.

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MicheladaThis kicked-up beer cocktail is a zesty mix of Mexican lager, lime juice and hot sauce. There are many variations, but this easy recipe is perfect for rookie mixologists.Main Ingredients: Beer, Worcestershire sauce, lime juice, Maggi seasoning, hot sauceDirections: Fill a large glass with ice. Add hot sauce, Maggi seasoning (or soy sauce), Worcestershire sauce, lime juice and Mexican-style beer, such as Corona, Modelo or Tecate. Garnish with lime wedges.

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MudslideCreamy in texture and rich in taste, the mudslide is basically the equivalent of an adult milkshake.Main Ingredients: Vanilla ice cream, Irish cream liqueur, coffee liqueur, vodkaDirections: In a blender, process ice cream, ice, Irish cream liqueur, coffee liqueur and vodka until smooth. Pour into a chilled glass and garnish with whipped cream and chocolate shavings.

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Whiskey SourDon't let the name fool you: Even though this cocktail contains lip-puckering lemon, the simple syrup and bourbon add extra sweetness. If you want to give it a silky texture, add pasteurized egg whites.Main Ingredients: Bourbon, lemon juice, simple syrupDirections: Fill a shaker with ice and add bourbon, lemon juice and simple syrup. Shake, then strain into a chilled rocks glass.

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SidecarWelcome summer by treating yourself to this tart citrus delight.Main Ingredients: Brandy, triple sec, lemon juiceDirections: Fill a cocktail shaker with ice. Add brandy, triple sec and lemon juice. Shake, then strain into a chilled cocktail glass.

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Champagne CocktailThis amber drink is a champagne twist on the traditional old-fashioned.Main Ingredients: Sugar, bitters, brandy, chilled champagneDirections:  Place sugar in a champagne flute and sprinkle with bitters. Add brandy and top with chilled champagne or sparkling wine. If desired, top with rosemary and cranberries.

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Dirty MartiniIf the martini is classic, the dirty martini is a seasoned classic. And while asking for a “dirty” cocktail might not sound appealing, trust us: Adding olive brine to this classic cocktail recipe is a smart move.Main Ingredients: Vodka, dry vermouth, olive brine or juice, olivesDirections: Combine vodka, vermouth and olive brine in a mixing glass with ice. Stir, then strain into a martini glass. Garnish with olives.

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SazeracTake a trip to the Big Easy with this sophisticated Sazerac recipe, the official cocktail of New Orleans. It originally used cognac, but when the French liqueur became difficult to procure, rye whiskey took its place and has been the main ingredient ever since.Main Ingredients: Sugar, Peychaud's bitters, rye whiskey, absintheDirections: Muddle a sugar cube and bitters in a mixing glass until the sugar is dissolved. Fill with ice and stir in rye whiskey. Swirl a rocks glass with absinthe, and pour out the excess. Strain the whiskey mixture into the prepared glass. Twist a lemon peel over the drink to release its oils, and add it to the glass.

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GimletFor the light drinker, we suggest a Gimlet. The blend of slightly sweet and tart flavors is appealing but not overwhelming. You can also use vodka if gin isn't your favorite alcohol.Main Ingredients: Gin, lime juice, simple syrupDirections: Fill a cocktail shaker with ice. Add gin, lime juice and simple syrup. Shake, then strain into an ice-filled rocks glass and garnish with a lime slice.

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Black RussianNo-fuss black Russians are smooth as silk.Main Ingredients: Vodka, KahluaDirections: Place ice in a rocks glass and top with vodka and Kahlua.

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ScrewdriverIf you're looking for a mixed drink that is easy on your budget, look no further than this screwdriver recipe. With just two simple ingredients—vodka and orange juice—you'll have a classic drink that's a real crowd-pleaser.Main Ingredients: Vodka, orange juiceDirections: Place ice in a rocks glass and add vodka and orange juice. Garnish with an orange slice.

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BoulevardierThe Boulevardier is also known as a Negroni with bourbon. This cocktail has a sweetness from the vermouth and a hint of smokiness from the bourbon.Main Ingredients: Bourbon, sweet vermouth, CampariDirections: Stir vermouth, Campari and bourbon in a cocktail shaker filled with ice. Shake, then strain into an ice-filled rocks glass. Garnish with an orange peel.

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Vesper MartiniThe iconic martini ordered by James Bond in Casino Royale is a bracingly crisp combination of gin, vodka and Lillet Blanc (a French aperitif). Serve this classic shaken, not stirred, of course!Main Ingredients: Vodka, gin, Lillet BlancDirections: Fill a cocktail shaker with ice. Add vodka, gin and Lillet Blanc. Shake, then strain into a chilled glass. Rub lemon peel along the rim of the glass, and drop it in.

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Rum PunchSimilar to planter's punch, this sweet rum punch also includes orange juice. Add a cherry or pineapple garnish for a festive look.Main Ingredients: Light rum, dark rum, pineapple juice, orange juice, lime juice, grenadine syrupDirections: Fill a cocktail shaker with ice. Add the rums, pineapple juice, orange juice, lime juice and grenadine. Shake, then strain into a chilled cocktail glass with ice.

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Mint JulepIt wouldn't be Kentucky Derby Day without mint juleps! But, really, this cocktail is good anytime.Main Ingredients: Sugar, fresh mint, bourbonDirections: Make mint simple syrup by cooking sugar, water and chopped mint in a large saucepan until the sugar is dissolved. Let cool, then strain the syrup and discard the mint. Pour the syrup into a metal julep cup or rocks glass filled with ice. Add bourbon and stir until chilled. Garnish with a mint sprig.

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Tequila SunriseWhen you really want to relax and enjoy the evening, whip up a mild orange-flavored tequila sunrise.Main Ingredients: Tequila, orange juice, grenadine syrupDirections: Place ice in a Collins or highball glass. Add tequila and orange juice to the glass, then slowly pour grenadine over a bar spoon into the center of the drink. Garnish with an orange slice and cherry.

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Aperol SpritzThe classic Italian Aperol spritz combines three ingredients—Aperol, Prosecco and club soda—in perfect proportion.Main Ingredients: Aperol, Prosecco, club sodaDirections: Fill large wine or rocks glass with ice. Add Aperol, Prosecco and club soda. Stir to combine and garnish with an orange slice.

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Mai TaiThis party favorite has been around for quite some time. It's not overly fruity and features a good blend of sweet and sour.Main Ingredients: Light rum, triple sec, lemon juice, lime juice, amarettoDirections: Fill a cocktail shaker with ice. Add light rum, triple sec, lemon juice, lime juice and amaretto. Shake, then strain into a rocks glass filled with ice. Garnish with pineapple, lime slice or edible flowers. 

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The post Red Wine and Coke Might Be Our New Favorite Easy Cocktail—Here’s How to Make This Spanish Concoction appeared first on Taste Recipes.

Ingredients

• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 2 teaspoons adobo seasoning
• 2 tablespoons olive oil
• 2 celery ribs, chopped
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1/4 cup sofrito tomato cooking base
• 2 quarts water
• 1 bay leaf
• 2 medium Yukon Gold potatoes, peeled and cubed
• 12 ounces fideo noodles or uncooked angel hair pasta, broken into 1-inch pieces
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Fresh cilantro leaves, optional

One of our favorite versions is this beef empanada recipe. While you could easily buy premade empanadas from stores like Costco or Trader Joe’s, learning how to make beef empanadas at home is so much more fun and rewarding, and lets you experiment with different flavors and fillings.

What Is an Empanada?

Loosely translating to “wrapped in bread,” empanadas are pastries with a savory or sweet filling that are baked or fried. You’ll often find them in crescent shapes about the size of your palm. A savory empanada might include:

• Dough: Empanada dough recipes vary across cuisines but are typically reminiscent of flaky pie crust. Some have egg, some don’t; some use cornmeal, some don’t; and some are specifically meant for frying rather than baking.
• Meat filling: The most common meats used in empanadas are ground beef, chorizo, shredded chicken and pulled pork.
• Vegetables: Onions are found in many empanada recipes. You’ll also see potatoes, corn, peppers and other vegetables.
• Spices: Cumin, paprika, chili powder and garlic are often used in empanada recipes, though the spices depend on the filling. If you’re making a creative twist on classic empanadas, like this Moroccan empanadas recipe, the spices might range from mint to coriander.

Different countries and regions have their own fillings, dough recipes, and sealing and crimping styles. Argentinian empanadas tend to use a generous amount of paprika in their filling, while Bolivian empanadas often add peas and potatoes. Colombian empanadas typically have cornmeal in the dough.

Our recipe is inspired by Chilean empanadas. It has a ground beef filling with chopped hard-boiled eggs, olives and onions. We’re using a store-bought empanada dough, but Taste Recipes Food Stylist Josh Rink suggests substituting homemade pie pastry if you want to make the dough from scratch, too.

How to Make Beef Empanadas, Step by Step

Ingredients

• 1 pound ground beef
• 1/2 large onion, finely chopped
• 3 hard-boiled large eggs, chopped
• 1/3 cup chopped pitted green olives
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 packages (14 oz. each) frozen empanada dough discs, thawed
• 1 large egg, beaten
• Salsa verde, optional

Directions

Step 1: Cook the beef and onion

Preheat the oven to 400°F. Cook the ground beef and chopped onion over medium heat in a large skillet for about 6 to 8 minutes, breaking the beef into crumbles as it cooks. You’ll know it’s done when the beef is browned and the onion is tender. Don’t drain the grease from the skillet like you might for other ground beef recipes.

Step 2: Stir in the eggs, olives and spices

After the ground beef and onion are cooked through, add the chopped hard-boiled eggs, olives, cumin, chili powder, smoked paprika, salt and pepper to the skillet. The mixture will only need a few more minutes on the stovetop. When everything is heated through, take the skillet off the heat.

Step 3: Brush egg over the edges of the dough circles and add the filling

Place the thawed empanada dough discs onto a flat, clean surface. Take a silicone brush and spread the beaten egg around the edges of each disc. The egg will act like glue when you fold the discs in half to form the empanadas and seal them shut.

Add about 3 tablespoons of the ground beef filling to one side of the empanada disc. It should be just enough so that folding over the other half is still easy.

Step 4: Fold dough over the filling, crimp and seal

Fold over the rest of the dough disc to cover the filling and lightly press around the edges to seal the empanada shut.

Now this is where it gets a little tricky: To make the “crimps,” begin by pinching a small piece of dough between your forefinger and thumb. Gently stretch the dough, pull it up and fold it toward the top of the empanada, pressing firmly. Repeat around the entire edge of the empanada until you form a pattern that looks like a rope.

Step 5: Brush the tops with egg wash

After you’ve crimped the edges, move the empanadas to a parchment-lined baking sheet. Brush the tops with the remaining beaten egg, which will give the empanadas that beautiful baked golden color later on.

Slide the baking sheet with the crimped and sealed empanadas in the refrigerator for 15 minutes to firm up the dough before baking.

Step 6: Bake the empanadas

Pull the beef empanadas out of the refrigerator and pop them right into the preheated oven. Bake for 20 to 25 minutes. They’re ready when they’re golden brown.

Step 7: Serve!

Be careful—the empanadas will be piping hot inside! You can eat them with your hands or with a fork and knife. If using your hands, you might want to wrap the bottom of the empanada in a napkin to catch any dripping juices.

These beef empanadas pair perfectly with salsa verde.

Tips for Making Beef Empanadas

Why are the empanadas falling apart?

Sealing your beef empanadas correctly is the best way to prevent them from falling apart. If there are any holes in the pastry dough, or gaps left when you’re sealing, the ground beef filling will spill out onto your baking sheet. If the dough is stretched too thin in spots, that’s where the filling might burst through as it bakes.

The egg wash brushed on the edges of the dough discs before sealing and on top before baking should help create a barrier that keeps the filling inside.

How else can you seal empanadas?

While we used a crimping method to seal our Chilean beef empanadas, there are plenty of other methods. One of the easiest ways to seal an empanada is by using a fork to make ridges in the edges. Food Stylist Josh advises dipping the fork in flour first so the tines don’t stick to the dough. Another common sealing technique looks like a braid.

What other kinds of fillings can you put in empanadas?

When it comes to Chilean empanadas, another popular ingredient to add is raisins, and black olives instead of green olives.

Other classic savory empanada fillings include chicken, cheese, chorizo and seafood—but the sky is the limit! Check out more of our empanada recipe ideas, like sun-dried tomato goat cheese empanadas or buffalo chicken empanadas with blue cheese sauce.

Sweet empanadas might be filled with an apple-cinnamon mixture, chocolate and caramel, pumpkin, or strawberry and rhubarb.

What do you serve with beef empanadas?

We love salsa verde with these empanadas, but you could go for salsa roja, sour cream, homemade guacamole or any salsa you have in the fridge.

If you want to serve these beef empanadas as a meal, pair them with a side like Mexican rice.

How do you store beef empanadas?

After baking, the beef empanadas will last for 3 to 5 days in an airtight container in the refrigerator. (Learn more about how to tell if ground beef has gone bad.)

You can also prepare empanadas ahead of time and store them in the freezer. Put the prepared, unbaked empanadas in a row on a parchment-lined baking sheet or tray, cover and freeze until firm. (Don’t stack them; they’ll stick together.) After they’re firm, transfer the empanadas to an airtight container and keep them in the freezer for 3 to 4 months. When you’re ready to eat them, they can go right into the oven. You might need to add 5 to 7 minutes to the baking time.

The post How to Make Beef Empanadas appeared first on Taste Recipes.

Ingredients

• 1/2 cup water
• 1/2 cup 2% milk
• 1 tablespoon canola oil
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1 large egg, room temperature
• 1/4 teaspoon grated lemon zest
• Cooking spray
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon

Ingredients

• 1 pound ground beef
• 1/2 large onion, finely chopped
• 3 hard-boiled large eggs, chopped
• 1/3 cup chopped green olives
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 large egg, beaten
• 2 packages (14 ounces each) frozen empanada dough disks, thawed
• Salsa verde, optional

Ingredients

• 1 cup blanched almonds
• 1-1/2 cups cubed white bread, crusts removed
• 1/3 cup heavy whipping cream or unsweetened almond milk
• 2-1/2 cups reduced-sodium chicken broth
• 3 tablespoons sherry vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon white pepper
• 1/2 cup plus 1 tablespoon olive oil, divided
• 1/8 teaspoon hot Hungarian paprika
• 1/4 cup halved green grapes
• 1/4 cup chopped blanched almonds

Ingredients

• 4-1/2 teaspoons cornstarch
• 2 teaspoons ground turmeric
• 1 teaspoon chicken bouillon granules
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• 4 boneless skinless chicken thighs (about 1 pound)
• 1 medium potato, peeled and cut into 1-inch pieces
• CURRY:
• 1 tablespoon olive oil
• 1 fully cooked Spanish chorizo link (3 ounces), sliced
• 1 tablespoon tomato paste
• 2 garlic cloves, minced
• 2 bay leaves
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped tomato
• 1 can (13.66 ounces) coconut milk
• 1 cup chicken broth
• 12 pitted ripe olives, divided
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 hard-boiled large egg, quartered
• 1/4 cup unsweetened coconut flakes
• Hot cooked rice

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 1-1/2 cups tomato sauce, divided
• 8 cups beef broth
• 1-1/2 pounds lean ground beef (90% lean)
• 1/3 cup uncooked long grain rice
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon 2% milk
• 1/8 teaspoon ground cumin
• 1/8 teaspoon saffron threads or 1/2 teaspoon ground turmeric
• 10 saltines, crushed
• Optional: Tostadas, shredded cabbage and cilantro

Ingredients

• 2 cups water
• 1 cup red wine vinegar
• 3 tablespoons olive oil
• 1 tablespoon sugar
• 1 tablespoon dried basil
• 2 garlic cloves, minced
• 1-1/2 teaspoons salt
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 2 pounds small fresh mushrooms

Ingredients

• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/2 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• BRAVAS SAUCE:
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 2 teaspoons sweet smoked paprika
• 1 teaspoon hot smoked paprika
• 1 cup chicken broth
• 1 bay leaf
• POTATOES:
• 1-1/2 pounds russet potatoes, peeled
• Oil for deep-fat frying
• 3/4 teaspoon salt

Ingredients

• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 4 cups instant brown rice
• 4 garlic cloves, minced
• 1 chipotle pepper in adobo sauce, chopped
• 6 cups reduced-sodium chicken broth
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes
• 1 teaspoon saffron threads or 4 teaspoons ground turmeric
• 1 pound uncooked medium shrimp, peeled and deveined
• 1 package (12 ounces) fully cooked chorizo chicken sausage or flavor of your choice, cut into 1/4-inch slices
• 1 medium mango, coarsely chopped
• 2 tablespoons lime juice
• 1/4 teaspoon cayenne pepper
• 1 medium lime, cut into wedges
• 2 tablespoons minced fresh cilantro

Ingredients

• 2 boneless skinless chicken thighs (about 1/2 pound), cut into 2-inch pieces
• 1/2 cup cubed fully cooked ham
• 1/3 cup chopped onion
• 1/3 cup julienned sweet red pepper
• 1 tablespoon olive oil, divided
• 1/2 cup uncooked arborio rice
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon minced garlic
• 1/8 teaspoon salt
• 1 cup plus 2 tablespoons chicken broth
• 3/4 cup frozen peas, thawed

Ingredients

• 4 cups chicken broth
• 2-1/2 cups uncooked long grain rice
• 1 cup chopped onion
• 4 garlic cloves, minced, divided
• 1 teaspoon salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon pepper
• 1 bay leaf
• 1 large green pepper, julienned
• 3 green onions, sliced
• 1 teaspoon minced fresh parsley
• 1 teaspoon dried thyme
• 1/4 teaspoon hot pepper sauce
• 2 tablespoons olive oil
• 1 cup sliced fresh mushrooms
• 2 medium tomatoes, chopped
• 2 cups frozen peas
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 2 tablespoons lemon juice
• 1 pound boneless skinless chicken breasts, thinly sliced

Ingredients

• 1 medium sweet red pepper, chopped
• 1 tablespoon canola oil
• 6 green onions, thinly sliced
• 4 garlic cloves, minced
• 2 cans (14-1/2 ounces each) vegetable broth
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 pounds uncooked medium shrimp, peeled and deveined
• 2 cups uncooked couscous
• 2 cups frozen peas, thawed
• 1 tablespoon butter
• 2 tablespoons chopped almonds, toasted
• 2 tablespoons minced fresh parsley
• Lemon wedges:

Ingredients

• 3/4 pound boneless skinless chicken breasts, cubed
• 1/2 pound Spanish chorizo links, sliced
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 cup uncooked short grain rice
• 1 cup chopped onion
• 1-1/2 cups chicken broth
• 1 can (14-1/2 ounces) stewed tomatoes, undrained
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon salt
• 10 strands saffron, crushed, or 1/8 teaspoon ground saffron
• 1/2 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 1/2 cup julienned sweet red pepper
• 1/2 cup julienned green pepper
• 1/2 cup frozen peas
• Optional: Minced fresh parsley and lemon wedges

Ingredients

• 1 cup dried lima beans
• 1 bay leaf
• 2 medium onions, chopped
• 2 tablespoons canola oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 teaspoon sugar
• Dash pepper

Ingredients

• 3 pounds uncooked skinless turkey breast, cubed
• 4 pounds uncooked chorizo, cut into 1-1/2-inch pieces or bulk spicy pork sausage
• 3 tablespoons olive oil
• 2 medium onions, chopped
• 1 medium sweet red pepper, chopped
• 4 garlic cloves, minced
• 1/2 teaspoon cayenne pepper
• 2 cups tomato puree
• 1 cup white wine or chicken broth
• 5 cups water
• 4 cups uncooked long grain rice
• 3-1/2 cups chicken broth
• 2 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon saffron threads or 2 teaspoons ground turmeric
• 1 bay leaf
• 2 pounds uncooked medium shrimp, peeled and deveined
• 3/4 cup pitted Greek olives
• 1/2 cup minced fresh parsley

Ingredients

• 3/4 cup sugar
• 1/4 cup water
• 1 package (8 ounces) cream cheese, softened
• 5 large eggs, room temperature
• 1 can (14 ounces) sweetened condensed milk
• 1 can (12 ounces) evaporated milk
• 1 teaspoon vanilla extract

Ingredients

• 1 package (6.09 ounces) rice pilaf
• 1-1/2 cups ready-to-use grilled chicken breast strips
• 1 medium sweet onion, cut into wedges
• 2 garlic cloves, minced
• 1-1/2 teaspoons Cajun seasoning
• 3 tablespoons butter
• 1 can (11 ounces) Mexicorn, drained
• 1 package (9 ounces) frozen baby peas, thawed
• 1/2 pound cooked medium shrimp, peeled and deveined

Ingredients

• 6 ounces coffee liqueur
• 6 teaspoons sugar
• 4 cups hot brewed coffee
• Whipped cream and chocolate curls

Ingredients

• 2 pork tenderloins (3/4 pound each)
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground nutmeg
• GREEN OLIVE SALAD:
• 3/4 cup pimiento-stuffed olives, quartered
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup chopped red onion
• 1-1/2 teaspoons capers, drained
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar
• 1 garlic clove, minced

Ingredients

• 1 pound fingerling potatoes
• 1 cup fresh cilantro leaves
• 4 garlic cloves, peeled
• 3/4 teaspoon kosher salt
• 1/4 cup water
• 2 teaspoons sherry vinegar
• 1/2 cup olive oil

Ingredients

• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 tablespoon bacon drippings or canola oil
• 4 large eggs
• 1 tablespoon water
• 1 tablespoon salsa
• 1/2 cup crushed tortilla chips
• 1/2 cup shredded cheddar cheese, divided
• Optional: Chopped green onions, additional salsa and warmed flour tortillas

Ingredients

• 2 cups Clamato juice
• 3 plum tomatoes, seeded and finely chopped
• 1/2 cup finely chopped green pepper
• 1/2 cup finely chopped seeded cucumber
• 1/2 cup finely chopped celery
• 1/4 cup finely chopped onion
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 teaspoons minced fresh parsley
• 1 teaspoon minced chives
• 1 garlic clove, minced
• 1/2 teaspoon pepper
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• Salad croutons, optional

Ingredients

• 6 medium tomatoes, seeded and chopped
• 1 medium green pepper, chopped
• 1 cup chopped peeled cucumber
• 1 cup chopped red onion
• 4 cups tomato juice
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon pepper
• Dash hot pepper sauce
• 3 tablespoons minced chives
• Chopped sweet yellow pepper, optional