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Empanadas :The Ultimate Recipe Guide - Over 30 Delicious & Best Selling Recipes (English Edition) [Format Kindle]

Susan Hewsten , Encore Books

Prix éditeur - format imprimé : EUR 10,16
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Présentation de l'éditeur

The Ultimate Empanada Recipe Guide



Empanadas are Latin-style appetizers and can be made to fit a variety of tastes, including vegetarian, meat-lovers, dessert and more. These appetizers are easy to make and can be served at just about any function from a fiesta to a baby shower. Empanadas are an extremely versatile and can be easily adapted to accommodate any menu plan or taste. By varying the ingredients from the more traditional recipes, you can create appetizers, desserts or hearty main dishes for even the pickiest eaters in your family. We have collected the most delicious and best selling recipes from around the world. Enjoy!

Introduce delicious Empanadas into your lifestyle today! Scroll Up & Grab Your Copy NOW!


Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 720 KB
  • Nombre de pages de l'édition imprimée : 59 pages
  • Editeur : Encore Publishing (10 août 2013)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B00EGDWJCO
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Non activé
  • Composition améliorée: Activé
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Amazon.com: 3.6 étoiles sur 5  8 commentaires
7 internautes sur 8 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Remember it is only 58 pages! 21 février 2014
Par Bread Basket - Publié sur Amazon.com
Format:Broché|Achat vérifié
I love empanadas so even though the book is 58 pages, I thought I would give it a try. 31 recipes and basic information. Since it pertains to empanadas, I was hoping it would go into some detail about the preparation of the dough. It does not. I thought it would give additional details about the types of empanadas. It does not. No pictures and large print. What you get large type and the basic recipes with basic instructions. You could get better info off the internet. Not worth the money . Consider savory pies by greg Hendry or a world of dumplings by Brian Yarvin.
2 internautes sur 2 ont trouvé ce commentaire utile 
1.0 étoiles sur 5 Here we go again. More rip-off recipes from a fake author and a thieving publisher. 13 décembre 2014
Par Judith Stephens - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
Each recipe starts off "12 empanada shells" even though the recipe they have makes from 6 to 40 and "3. Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through. Add more oil between batches to prevent the empanadas from sticking to the pan. Serve warm." whether it is appropriate for the recipe ingredients or not. A lot of the recipes they copied call for baking in the oven which is more usual than frying empanadas in many countries. But Encore Books is also a lazy thief so they have their stock #3 paragraph calling for deep fat frying. Cuts down on keying in the correct words.

#1 for "The Empanada Shell" is off latinfood.about.com word for word including the ingredients with the exact same punctuation. The empanada dough is NOT a shell and it doesn't make a shell. It's a pastry dough used to include a filling which is what its name means in Spanish -- empanar -- made or wrapped in bread. Also, you should refrigerate the dough before you start the process so the dough will retain its flaky characteristics. If you go straight to empanisando, (filling the dough circles and closing them in preparation of baking or frying), the dough will be tough and not flaky as it should be. I guess they couldn't see or understand the need for the "wrap the dough in plastic and refrigerate for at least 1 hour" instruction they left off which makes for a more tender dough. As I've said many times, these people aren't cooks and have no idea about how to cook so they missed the tender dough final step from the recipe they copied. There was an advertisement in their way so maybe that's why their copier missed the last step.

Also, they say the recipe is for 6 servings which is completely wrong. If you use 3 cups of flour for 6 empanadas, they will become the "Empanada that Ate New York" because a single crust pie shell uses 1 cup flour to make a 14" circle of dough so these empanadas would be HUGE like 14" diameter!!

#3 "Empanadas with Beef Tongue and Cream Cheese" has the oriental twist because it comes from bennydoro.com a New York Chef. He has a lot of empanada type recipes on his site that aren't as confusing and inaccurate. Check them out.

#2 "Beef and Potatoes" recipe is derivative from southamericanfood.about.com and not written by this fake author at all. The original filling quantities make 40 empanadas. If you followed the Encore Books recipe for 6 empanadas and double it to make the "12 empanada shells" called for in their derivative shell recipe, you'd have empanadas overflowing all over your kitchen. Like trying to put 6 pounds of meat in a 4 lb sausage skin -- won't work. Encore Books makes another mistake calling them "shell" in the ingredient list and the correct term (which they got from the recipe they ripped off) "pastry circle" in the directions. It's hard keeping all these stolen balls in the air and not make these ignorant mistakes as Encore Books always does in each and every book they try to pass off as their own. There's more than 2400 mg sodium in the bouillon cubes and more for the packaged saffron (2 tspns) or Goya Sázon azafrán as you will find it in the Mexican grocery store.

Oh, another little funny -- the last instruction says to "Heat the vegetable oil in a large pan and fry the empanadas in batches until golden and cooked through." All you do is cook the dough because I guarantee you the filling is MORE than cooked! You can also bake them if you don't want to add all the fat calories from frying them in fat.

#4 "Empanadas with Ground Beef and Raisins" is again lifted from southamericanfood.about.com and is therein titled "Chilean Empanadas". But here's the really funny part. Not only did Encore Books copy the recipe and directions from that site, they even copied the mistakes made in the recipe.
The web site recipe says: "Cook the onions and garlic in the vegetable oil and butter until softened."
The Encore Books recipe says: "Heat vegetable oil and butter in a skillet and add onions and garlic;" Neither recipe mentions either the butter or garlic in the ingredients but does mention both in the first step of the recipe! The legal term for this is Gotcha! Definitely derivative of the copyright version from this web site.

#11 "Empanadas with Pork and Cheese" is also from southamericanfood.about.com a popular source for this dishonest author and Encore Books.

#13, Empanadas with Ham and Cheese, is also from southamericanfood.about.com

#5 "Empanadas with Beef and Beans" is derivative and copied off the kraftrecipes.com site, recipe #516623. The editing department was out the day this one was added because Encore Books needs to catch their mistakes in the ingredient list. It was never written by any fake author for Encore Books. Kraft gives credit to the person who provided them with the recipe but not Encore Books .They just like to steal them and act like they wrote them all by themselves.

#14 "Empanadas with Bacon and Spinach" is from kraftrecipes.com site, recipe #90530 and not original with these cheats.

#6 Empanada with Short Ribs and Goat Cheese" is from chef Bobby Flay off foodnetwork.com from the copyrighted network show "Throwdown with Bobby Flay" in his episode Beef Empanadas. What's really kinda funny here is neither Bobby Flay nor Encore Books (who always copy spelling errors) don't know how to spell "cascabel chilies" or "1 whole New Mexico red chilies, stems removed" correctly. So Encore Books copied the spelling error because they're cheats and not foodies. Bobby Flay needs a better recipe editor.

#7 "Empanadas with Beef and Cilantro" is from food.com recipe #487503 and are Colombian in style. Encore Books made another mistake by including one of the dough ingredients in the filling portion of the recipe -- manioc root or cassava meal is also called yuca starch. It is a thickener ingredient in doughs like this from South America and should not be confused with yucca the member of the agave family from which other products like tequila and agave nectar are more familiar to Central and North Americans in cooking terms.

#9 "Empanadas with Pork Butt Roast and Salsa" is from allrecipes.com and called Pork Empanadas posted by Michele O'Sullivan in March, 2001.

#10 "Empanadas with Pork and Amber Beer" is from foodandwine.com in April, 2007.

#12 "Empanadas with Ham and Honey" was lifted from Parade magazine's communitytable.com

#16 "Empanadas with Eggs and Bacon" is from brokeassgourmet.com who is a real published author on two other cookbooks. But here's another funny thing from thieving Encore Books -- their fake author got confused and included the distilled white vinegar for the dough in with the filling and then left it out of the directions! I'm telling you, it is difficult to keep all these details straight when you're trying to hide your deception and theft by calling a derivative copy of someone else's recipe your own and thinking you are avoiding a violation of copyright law.

And on and on and on ad nauseum. Don't waste your time, let alone your $$$ on stolen information such as this you can get for free on the Internet where they were really developed by the real authors of these recipes who know how to cook.
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Great Recipes 19 septembre 2013
Par craftlover2 - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
I just love the variety of recipes and my family enjoys them. For a meal just throw a salad together with the empanadas and dinner is complete.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Empanadas 27 avril 2014
Par EVELYN GARCIA - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
very good and easy book, some of the recipe are easy to make. I enjoy making empanadas and the recipes in the book are great.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 empandas 22 mai 2014
Par Marcella Taylor - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
just learning to make these lots of good and unusal recipes in this book now to learn how to make your own dough
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