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	<title>Empanadas Ricas &#187; Empanadas &amp; Recipes</title>
	<atom:link href="http://www.empanadasricas.com/category/empanadas-recipes/feed" rel="self" type="application/rss+xml" />
	<link>http://www.empanadasricas.com</link>
	<description>An online magazine on empanadas, recipes, kitchen tools, restaurants, music and lifestyle</description>
	<lastBuildDate>Mon, 15 Aug 2011 23:53:08 +0000</lastBuildDate>
	<language>en</language>
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		<item>
		<title>Chile Relleno (Stuffed Bell Pepper)</title>
		<link>http://www.empanadasricas.com/empanadas-recipes/chile-relleno-stuffed-bell-pepper.html</link>
		<comments>http://www.empanadasricas.com/empanadas-recipes/chile-relleno-stuffed-bell-pepper.html#comments</comments>
		<pubDate>Mon, 15 Aug 2011 23:01:20 +0000</pubDate>
		<dc:creator>comilon</dc:creator>
				<category><![CDATA[Empanadas & Recipes]]></category>
		<category><![CDATA[Side dishes]]></category>
		<category><![CDATA[Chile relleno]]></category>
		<category><![CDATA[Mexico]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Stuffed bell pepper]]></category>

		<guid isPermaLink="false">http://www.empanadasricas.com/?p=574</guid>
		<description><![CDATA[Chile relleno, or stuffed pepper, is a dish that originated in the Mexican city of Puebla. It is a roasted fresh poblana pepper stuffed with melted cheese or with a meat filling. Chile relleno is often served in a tomato sauce.
This is a simple variation that uses bell peppers.




Ingredients:

4 bell peppers (green or red)
1/2 pound ground beef (or 250 grams)
1/2 cup chopped onions
1/2 teasppon garlic powder (or 1 clove fresh garlic)
1/4 cup fresh coriander, chopped
2 eggs
1/2 tablespoon Worcester sauce
dash Tabasco sauce
salt and pepper to taste
oil

Preparation:

Coat bell pepper with oil and ...]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>How to make empanadas, a pictorial guide</title>
		<link>http://www.empanadasricas.com/empanadas-recipes/how-to-make-empanadas-a-pictorial-guide.html</link>
		<comments>http://www.empanadasricas.com/empanadas-recipes/how-to-make-empanadas-a-pictorial-guide.html#comments</comments>
		<pubDate>Sat, 09 Jul 2011 23:50:16 +0000</pubDate>
		<dc:creator>comilon</dc:creator>
				<category><![CDATA[Empanadas & Recipes]]></category>
		<category><![CDATA[atun]]></category>
		<category><![CDATA[empanada]]></category>
		<category><![CDATA[receta]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://www.empanadasricas.com/?p=565</guid>
		<description><![CDATA[Making empanadas is not that difficult once you have made them a couple of times. For those people who want to know to make empanadas we made a step by step guide.
The dough used is a basic empanada dough The filling is a tuna filling that is made of onions, garlic, bell pepper, parsley, tuna, salt, pepper and pimenton.



	
	
		
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We hope this guide was useful and we would like to hear ...]]></description>
		<wfw:commentRss>http://www.empanadasricas.com/empanadas-recipes/how-to-make-empanadas-a-pictorial-guide.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Empanadas de Manzana (Apple Empanadas)</title>
		<link>http://www.empanadasricas.com/featured/empanadas-de-manzana-apple-empanadas.html</link>
		<comments>http://www.empanadasricas.com/featured/empanadas-de-manzana-apple-empanadas.html#comments</comments>
		<pubDate>Tue, 24 Nov 2009 22:04:45 +0000</pubDate>
		<dc:creator>comilon</dc:creator>
				<category><![CDATA[Empanadas & Recipes]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Fruit empanadas]]></category>
		<category><![CDATA[dough recipe]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[receta de masa]]></category>

		<guid isPermaLink="false">http://www.empanadasricas.com/?p=475</guid>
		<description><![CDATA[Last weekend suddenly I wanted some Empanadas de Manzana or Apple Empanadas.]]></description>
		<wfw:commentRss>http://www.empanadasricas.com/featured/empanadas-de-manzana-apple-empanadas.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sealing empanadas using the repulgue-technique</title>
		<link>http://www.empanadasricas.com/featured/sealing-empanadas-using-the-repulgue-technique.html</link>
		<comments>http://www.empanadasricas.com/featured/sealing-empanadas-using-the-repulgue-technique.html#comments</comments>
		<pubDate>Mon, 09 Nov 2009 22:16:53 +0000</pubDate>
		<dc:creator>comilon</dc:creator>
				<category><![CDATA[Empanadas & Recipes]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[empanada]]></category>
		<category><![CDATA[repulgue]]></category>

		<guid isPermaLink="false">http://www.empanadasricas.com/?p=448</guid>
		<description><![CDATA[Sealing empanadas can be done in a number of ways. You can use an empanada press or you can crimp the edges with a fork. But if you want empanadas with an authentic look and spiral shaped edges you can use the repulgue-technique. This technique is not hard to learn but like all good things&#8230;..practice makes perfect. So, to help you here are three videos demonstrating the repulgue-technique. Notice that the people in all three video use a slightly different technique, but the result is more or less the same.
For me ...]]></description>
		<wfw:commentRss>http://www.empanadasricas.com/featured/sealing-empanadas-using-the-repulgue-technique.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Empanadas de calabaza (Halloween pumpkin empanadas)</title>
		<link>http://www.empanadasricas.com/empanadas-recipes/empanadas-de-calabaza-pumpkin-empanadas.html</link>
		<comments>http://www.empanadasricas.com/empanadas-recipes/empanadas-de-calabaza-pumpkin-empanadas.html#comments</comments>
		<pubDate>Wed, 21 Oct 2009 21:53:01 +0000</pubDate>
		<dc:creator>comilon</dc:creator>
				<category><![CDATA[Empanadas & Recipes]]></category>
		<category><![CDATA[Fruit empanadas]]></category>
		<category><![CDATA[empanada]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Halloween]]></category>
		<category><![CDATA[pumpkin]]></category>

		<guid isPermaLink="false">http://www.empanadasricas.com/?p=357</guid>
		<description><![CDATA[There are traditional Halloween foods, but this Halloween, you want to serve something different for your family and friends.]]></description>
		<wfw:commentRss>http://www.empanadasricas.com/empanadas-recipes/empanadas-de-calabaza-pumpkin-empanadas.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Empanadas de pollo (Chicken Empanadas)</title>
		<link>http://www.empanadasricas.com/empanadas-recipes/chicken-empanadas.html</link>
		<comments>http://www.empanadasricas.com/empanadas-recipes/chicken-empanadas.html#comments</comments>
		<pubDate>Sun, 14 Dec 2008 21:40:51 +0000</pubDate>
		<dc:creator>comilon</dc:creator>
				<category><![CDATA[Chicken empanadas]]></category>
		<category><![CDATA[Empanadas & Recipes]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chorizo]]></category>

		<guid isPermaLink="false">http://www.empanadasricas.com/?p=275</guid>
		<description><![CDATA[This recipe makes about 20 to 24 empanadas
Dough, ingredients

4 1/2 cups all-purpose flour
3 teaspoons salt
2 sticks (1 cup) cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons distilled white vinegar
2 large eggs
2/3 cup cold water]]></description>
		<wfw:commentRss>http://www.empanadasricas.com/empanadas-recipes/chicken-empanadas.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gallo Pinto (Rice and Beans)</title>
		<link>http://www.empanadasricas.com/headline/gallo-pinto-rice-and-beans.html</link>
		<comments>http://www.empanadasricas.com/headline/gallo-pinto-rice-and-beans.html#comments</comments>
		<pubDate>Tue, 02 Dec 2008 22:51:43 +0000</pubDate>
		<dc:creator>comilon</dc:creator>
				<category><![CDATA[Empanadas & Recipes]]></category>
		<category><![CDATA[Headline]]></category>
		<category><![CDATA[Side dishes]]></category>
		<category><![CDATA[Costa Rica]]></category>

		<guid isPermaLink="false">http://empanadasricas.com/?p=249</guid>
		<description><![CDATA[When I was travelling in Costa Rica with my girlfriend a couple of years ago I realy fell in love with this dish. This is a typical Costa Rican dish you can eat as breakfust, lunch or diner. Well to be honest, it didn't matter what time of the day it was, I just ate it.

Back home I thought this would be a nice dish to complement empanadas. So now, when serving empanadas on parties, I also serve some Gallo Pinto as a side dish. As an extra you can even serve some fried plantains with it.]]></description>
		<wfw:commentRss>http://www.empanadasricas.com/headline/gallo-pinto-rice-and-beans.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Recipe For Sweet Empanada Dough</title>
		<link>http://www.empanadasricas.com/empanadas-recipes/sweet-empanada-dough.html</link>
		<comments>http://www.empanadasricas.com/empanadas-recipes/sweet-empanada-dough.html#comments</comments>
		<pubDate>Sun, 30 Nov 2008 12:05:13 +0000</pubDate>
		<dc:creator>comilon</dc:creator>
				<category><![CDATA[Empanada dough]]></category>
		<category><![CDATA[Empanadas & Recipes]]></category>
		<category><![CDATA[dough]]></category>
		<category><![CDATA[dough recipe]]></category>
		<category><![CDATA[masa]]></category>
		<category><![CDATA[receta de masa]]></category>
		<category><![CDATA[sweet]]></category>

		<guid isPermaLink="false">http://empanadasricas.com/?p=239</guid>
		<description><![CDATA[Again a simple recipe for empanda dough. By adding sugar the dough will have a sweet taste that contrasts perfectly with savory fillings. Empanada dough has a tender texture that soaks up the flavor of the filling. It takes about a half an hour to make and an hour of rest in the fridge. This recipe makes enough dough for 10 to 12 5-inch empanadas.]]></description>
		<wfw:commentRss>http://www.empanadasricas.com/empanadas-recipes/sweet-empanada-dough.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Empanadas de Piña (Pineapple Empanadas)</title>
		<link>http://www.empanadasricas.com/empanadas-recipes/empanadas-de-pina-pineapple-empanadas.html</link>
		<comments>http://www.empanadasricas.com/empanadas-recipes/empanadas-de-pina-pineapple-empanadas.html#comments</comments>
		<pubDate>Wed, 26 Nov 2008 21:36:02 +0000</pubDate>
		<dc:creator>comilon</dc:creator>
				<category><![CDATA[Dessert empanadas]]></category>
		<category><![CDATA[Empanadas & Recipes]]></category>
		<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Pineapple]]></category>

		<guid isPermaLink="false">http://empanadasricas.com/?p=220</guid>
		<description><![CDATA[This recipe for Empanadas de Piña or Pineapple Empanadas is easy to make. Serve these empanadas at the end of your Christmas diner and your family and friends will still be talking about it in the new year.
]]></description>
		<wfw:commentRss>http://www.empanadasricas.com/empanadas-recipes/empanadas-de-pina-pineapple-empanadas.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Empanadas Tucumánas</title>
		<link>http://www.empanadasricas.com/empanadas-recipes/empanadas-tucumanas.html</link>
		<comments>http://www.empanadasricas.com/empanadas-recipes/empanadas-tucumanas.html#comments</comments>
		<pubDate>Sun, 23 Nov 2008 22:58:59 +0000</pubDate>
		<dc:creator>comilon</dc:creator>
				<category><![CDATA[Beef empanadas]]></category>
		<category><![CDATA[Empanadas & Recipes]]></category>
		<category><![CDATA[Argentina]]></category>

		<guid isPermaLink="false">http://empanadasricas.com/?p=213</guid>
		<description><![CDATA[The Tucumán region of Argentina is famous for these handmade empanadas filled with finely chopped beef and onions. Sometimes raisins, olives, and hardboiled eggs are added, although raisins and olives are not traditional. The secret of these empanadas Tucumánas is to cut the beef into very small pieces. The filling tastes best when you make it 1 day ahead]]></description>
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		<slash:comments>0</slash:comments>
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