ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Empanadas...aren't they great?

Misc.

Herb,
I understand why you miss them. My aunt is from Panama and I have them 3-4 times a year. They are to die for. Unfortunately, my recipe from her is packed up and I may not see her before Christmas. If someone is unable to give you one, send me an email with your email address and I'll type it up for you when I can get to it or her. :)
Mine is StephM



MsgID: 031730
Shared by: Stephanie/MN
In reply to: Empanadas
Board: International Recipes at Recipelink.com
  • Read Replies (3)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Empanadas
  Herb
2 Empanadas...aren't they great?
  Stephanie/MN
3 Recipe(tried): Empanadas (Panama)
  Stephanie/MN
4 Thank You: Thanks to Stephanie/MN
  Herb Zost
ADVERTISEMENT
Random Recipes
  • Cream Cheese Chocolate Chip Cookies
  • Mary, I usually use Imperial brand margarine in my cookies, unless they specifically call for butter. Happy Baking! CREAM CHEESE CHOCOLATE CHIP COOKIES 1 (8 oz.) pkg. cream cheese, softened 2 sticks (1 cup) margarine...
  • Sweet Potato Cake Roll with Orange Filling
  • SWEET POTATO CAKE ROLL 3 eggs 1 cup sugar 2/3 cup cooked, mashed sweet potatoes or yams 1 Tablespoon lemon juice 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/4 teaspoon ground...
  • Chicken, Broccoli and Fusilli in Garlic Cream Sauce
  • CHICKEN, BROCCOLI AND FUSILLI IN GARLIC CREAM SAUCE 5 cups broccoli florets (from about 1 large bunch) 3/4 pound fusilli or other corkscrew pasta 1/4 cup olive oil 3 tablespoons chopped garlic (about 8 cloves) 3 large ...
  • Grandma Mary's Cinnamon-Raisin Bagels
  • GRANDMA MARY'S CINNAMON-RAISIN BAGELS 2 pkgs. dry yeast 1/4 cup warm water 2 tbsp. sugar 2 cups milk 1 stick (1/2 cup) butter or margarine 3 eggs 6 cups flour (may mix 2 cups whole wheat with 4 cups white flour) 1 pin...
  • Sauteed Black Pepper Brie
  • SAUTEED BLACK PEPPER BRIE "Indulgence should not be so easy. This treat takes only a few moments to prepare. Serve with apple slices or grape tomatoes and crackers or slices of fresh or toasted French bread. This also...
ADVERTISEMENT
  • Toasted Chili Pecans (using Kahlua)
  • TOASTED CHILI PECANS 4 cups pecan halves (one pound) 3 tablespoons Kahlua 1 tablespoon vegetable oil 1/4 cup chili powder 3 tablespoons sugar 1/2 teaspoon salt 1/4 teaspoon ground red pepper Preheat oven to 300 degre...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Empanadas...aren't they great?
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!