ARGENTINA RECIPES

ARGENTINA BEEF LOAF CON ARROZ A LA CUBANA

Procedure:

Heat atsuete oil in a pan and sauté onion, garlic, potatoes and carrots. Add Argentina Beef Loaf and cook until brown. Add green peas, raisins and tomato sauce, then season with sugar, salt and pepper. Simmer for about 2-3 minutes until sauce has thickened and flavors have blended. Turn off heat and serve hot with eggs, rice and fried bananas on the side.

To make atsuete oil: Heat cooking oil in a stir-fry wok or pan over medium heat. Add atsuete seeds and fry until oil turns bright red-orange in color. Discard seeds.

Makes 4 servings.

Ingredients:

  • 2 tablespoons                  atsuete oil
  • ¼ cup                              chopped onion
  • 2 teaspoons                     chopped garlic
  • 2 tablespoons                 diced potatoes
  • 2 tablespoons                 diced carrots
  • 1-150 grams                  Argentina Beef Loaf, diced
  • 1 tablespoon                   green peas
  • 1 tablespoon                   raisins
  • ½ cup                             tomato sauce
  • 1 teaspoon                     sugar
  • 1/4 teaspoon                 salt, or according to taste
  • pinch of pepper
  • eggs, cooked sunny-side-up
  • steamed rice

saba bananas, sliced lengthwise, fried


ARGENTINA BEEF LOAF OMELET OLÉ

Ingredients:

  • ¼ cup                               margarine, divided
  • ½ cup                               chopped red bell pepper
  • 2 tablespoons                   chopped spring onions
  • 1 – 170 grams                  Argentina Beef Loaf, coarsely chopped
  • 5                                        eggs, beaten
  • 4 tablespoons                   Angel Evaporada
  • margarine, for frying

Procedure:

  1. Heat half of margarine in a pan. Saute bell pepper, spring onions and Argentina Beef Loaf. Remove from pan and set aside.
  2. Combine beaten eggs and milk. Stir in sautéed vegetables and beef loaf.
  3. Melt remaining margarine in a pan over low heat and add 1 cup of the mixture. Cook until egg is set. Gently fold into 3 portions.
  4. Best served with Argentina Beef Loaf Jambalaya Rice.

Makes 4 servings.


ARGENTINA BEEF LOAF PINEAPPLE SALAD

Ingredients:

  • 1/4 cup                            mayonnaise
  • 1 tablespoon                    prepared mustard
  • 1 tablespoon                    pickle relish
  • 1/4                                   teaspoon salt
  • 1-150 grams                   Argentina Beef Loaf Cheese, cubed
  • 1 cup                                 pineapple chunks
  • 3 cups                              shredded iceberg lettuce
  • 1 cup                                cubed red apples

Procedure:

  1. In a small bowl, mix together mayonnaise, mustard, pickle relish and salt.
  2. In a large bowl combine together Argentina Beef Loaf Cheese, pineapple, lettuce and apples. Add dressing and toss well.
  3. Cover and chill for at least 1 hour before serving.

Makes 4 servings.


ARGENTINA CORNED BEEF ALBONDIGAS

Ingredients:

  • 1 – 260 grams        Argentina Corned Beef
  • ½ cup                     breadcrumbs
  • 1                               eggwhite
  • 1 teaspoon               salt
  • ¼ teaspoons          pepper
  • ¼ cup                     shallots, finely chopped
  • 1 cup                       cooking oil for frying
  • 4 cups                     beef broth
  • 1 cup                        sotanghon, soaked in hot water
  • 1/8teaspoon           salt
  • 1/8 teaspoon          pepper
  • 2 tablespoons         chopped spring onions
  • 2 tablespoons         fried garlic

Procedure

  1. In a large bowl, combine the first six ingredients, mixing well until blended. Scoop a teaspoonful of the corned beef mixture and form into balls.
  2. Heat cooking oil in pan and fry corned beef balls until golden brown. Drain excess oil on paper towels. Set aside.
  3. In a large saucepan pour in beef broth and let it simmer. Add almondigas, sotanghon and season with salt and pepper. Simmer for 10 minutes. Add spring onions and fried garlic before removing from heat.
  4. Serve hot.

Makes 6 servings


ARGENTINA CORNED BEEF BREAKFAST BINALOT

Ingredients:

Adobo Corned Beef:

  • 1-260 grams                     Argentina Corned Beef
  • 3 tablespoons                    vinegar
  • 1/8 teaspoon                     salt
  • 1 teaspoon                          ground black pepper
  • 1/3 cup                               garlic, minced

Garlic Fried Rice:

  • 2 tablespoon                    cooking oil
  • 1 tablespoon                    garlic, chopped
  • 5 cups                               cooked rice
  • 1 teaspoon                       salt
  • 2 tablespoons                  cooking oil
  • rock salt
  • 4                                        banana leaves
  • fresh sliced tomatoes
  • 2                                        cooked salted eggs, halved

Procedure:

Marinate corned beef in vinegar, 1/8 teaspoon salt, pepper and 1/3 cup garlic. Set aside.

Meanwhile, heat 2 tablespoons oil in a large stir-fry pan. Sauté garlic until lightly browned. Add rice and season with salt. Stir-fry for about 5 minutes or until heated through. Keep rice hot.

Heat other 2 tablespoons cooking oil in another pan, sauté marinated corned beef and let it cook for about 15 minutes until reduced and a little crispy. Keep warm.

To assemble, sprinkle salt on banana leaves. Divide hot rice among 4 banana leaves the top with corned beef, tomato slices and half salted egg. Wrap while rice and corned beef are still hot. Serve with brewed kapengbarako.

Makes 4 servings.


CORNED BEEF BURRITO

Measurement                                                   Ingredients

For the tuna mixture:

  • 20 grams/30ml                     2 tablespoons- oil
  • 78 grams                                ½ cup-chopped onions
  • 30 grams                                ¼ cup- chopped celery
  • 200 grams                            Argentina Corned Beef
  • 6 grams                                 2 teaspoons- chili powder
  • 4 grams                                 2 teaspoons- cumin
  • 2 teaspoons                          dried oregano, crumbled
  • 5 grams                                 2 teaspoons- paprika
  • 2 grams                                 1 teaspoon – red pepper flakes
  • 2 grams                                  ¼ teaspoon – salt
  • 268 grams                              1 cup tomato sauce

For the rice mixture:

  • 30 grams                              2 tablespoons- vegetable oil
  • 146 grams                            1 cup -chopped onion
  • 848 grams                            4 cups- cooked rice
  • 195 grams                            3/4 cup- canned crushed tomatoes
  • 1/2                                         teaspoon- salt

For the burrito:

  • 56 grams                               1/4 cup + 2 tablespoons – tuna filling
  • 130 grams                            1/2 cup rice filling
  • 9 – large                                 flour tortillas


Procedure:

For the tuna mixture: Sauté onions and celery. Add corned beef, seasonings and tomato sauce.

Simmer for 5 minutes. Set aside.

For the rice mixture: Heat oil in a pan. Saute onions until soft and caramelized. Add canned crushed

tomatoes and salt. Cook for 2 minutes while stirring. Add cooked rice and mix until well combined

For the burrito: Place 1/2 cup (130 grams) of rice mixture in the middle of the tortilla. Top with 1/4 cup

plus 2 tablespoons (56 grams) tuna filling. Tuck sides and roll to seal. Wrap with aluminum foil. Serve hot.


ARGENTINA CORNED BEEF CABBAGE ROLLS

Ingredients:

  • 1 head                                cabbage
  • 1 – 260grams                    Argentina Corned Beef
  • 2 cups                                 mashed potatoes
  • 1cup                                    leeks, julienne cut
  • 2 tablespoons                    cooking oil
  • 1 teaspoon                         garlic, minced
  • ½ cup                                onions, chopped
  • 2 cups                                 tomato sauce
  • ½ teaspoon                       dried oregano
  • 1 teaspoon                         salt
  • ¼ teaspoon                      pepper

Procedure:

Core cabbage. Blanch in hot water for 2 minutes. Remove and immediately dip in cold water. Loosen leaves and pat dry. Use only large leaves.

Mix corned beef and mashed potatoes. Set aside. Lay a cabbage leaf on a plate. Place about 2 tablespoons of corned beef and potato mixture on each cabbage leaf. Top with leeks. Roll and secure with wooden picks if necessary. Repeat with the remaining cabbage leaves. Set aside.

Heat oil in a pan and sauté garlic and onions until aromatic. Pour in tomato sauce and season with oregano, salt and pepper. Carefully add cabbage rolls seam side down. Cook over low heat 5-8 minutes. Remove from pan. Arrange cabbage rolls on a platter. May be topped with grated cheese and sprinkled with chopped parsley.

Makes 10 servings.


ARGENTINA CORNED BEEF CURRIED RICE

Ingredients:

  • 2 tablespoons                          cooking oil
  • 1 tablespoon                            garlic, minced
  • ¼ cup                                       onion, chopped
  • 1 teaspoon                               curry powder
  • 1 teaspoon                               turmeric
  • ½ teaspoon                             red chilies, de-seeded and chopped
  • 1 tablespoon                            patis
  • 4 cups                                       cooked rice
  • 1 – 175 grams                          Argentina Corned Beef
  • 1 tablespoon                             chopped coriander
  • 1 tablespoon                             chopped Thai basil

Procedure:

  1. Heat cooking oil in a wok or in a large pan. Sauté garlic, onion, curry powder, turmeric, chilies and patis.
  2. Add rice. Mix well. Add corned beef and cook for 5 minutes.
  3. Remove from heat. Top with coriander and basil.
  4. Transfer into a platter. Serve warm.

Makes 4 servings.


ARGENTINA CORNED BEEF CURRY PUFFS

Ingredients:

For Filling:

  • 2 tablespoons                           cooking oil
  • ½ cup                                       chopped onions
  • 2 tablespoons                           curry powder
  • 1tablespoon                              turmeric
  • ½ tablespoon                           chili powder
  • 1 – 175 grams                           Argentina Corned Beef
  • 1 cup                                         diced and fried potatoes
  • 2 cups                                       cooking oil

Pastry Puff:

  • 2 cups                                       all-purpose flour
  • ½ cup                                       shortening
  • ¼ teaspoon                              salt
  • ½ cup                                       ice cold water

Mixed Fruit Chutney:

  • 2                                               lakatan banana, sliced
  • 1cup                                         pineapple tidbits
  • ½ cup                                      canned mandarin oranges
  • 1/3 cup                                    sugar
  • ½ tablespoon                         garam masala
  • ½ teaspoon                            turmeric

Procedure:

  1. Heat pan with 2 tablespoons cooking oil. Saute onion. Add curry powder, turmeric and chili powder.
  2. Add corned beef. Cook for 2 minutes. Set aside and let it cool.
  3. In a food processor mix the first 3 ingredients for pastry puff. Pour in water. Until mixture forms into pea-sized balls. Let it rest for 1 hour in a chiller.
  4. Meanwhile add all ingredients for chutney. Cook for 4 minutes or until fruits are soft. Remove from heat. Allow to cool.
  5. Divide dough into 2. Roll out dough until ¼ inch thick. Cut dough using a 4 inch round cookie cutter.
  6. Place a tablespoon of the corned mixture at the center of the dough. Fold and seal edges.
  7. Heat pan with 2 cups of cooking oil. Fry corned beef puffs until golden brown in color. Drain in paper towels.
  8. Transfer on a platter. Serve with chutney on the side.

Makes 12 pieces.


ARGENTINA CORNED BEEF ESTOFADO

Ingredients:

  • 2 – 175 grams                 Argentina Corned Beef
  • 2 tablespoons                soy sauce
  • ¼ cup                            vinegar
  • ¼ cup                            brown sugar
  • 1 teaspoon                     cracked peppercorns,
  • 2 tablespoons                cooking oil
  • 1 tablespoon                  minced garlic
  • 2 tablespoons                chopped onion
  • ¼ cup                            banana blossoms
  • ½ cup                            water
  • 1 tablespoons                cornstarch dissolved in
  • 2 tablespoons                water
  • 2 pieces                          sagingnasaba, cut into strips and fried

Procedure:

  1. Combine the first five ingredients. Allow to marinate for 15 minutes.
  2. Heat oil in a pan. Sauté garlic and onions. Add banana blossoms, marinated corned beef and water. Cook for 3 minutes.
  3. Add cornstarch solution. Cook until thick.
  4. Serve with sagingnasaba on top.

Makes 6 servings.


ARGENTINA CORNED BEEF MEXICAN EMPANADA

Measurement:                              Ingredients:

Filling:

  • 1tablespoon                                  cooking oil
  • 31 grams                                       1/4 cup – chopped red onions
  • 260 grams                                     Argentina Corned Beef
  • 1 cup                                              tomato sauce
  • 437 grams                                    2 cups- mashed potatoes
  • 2 grams                                        1 teaspoon- cumin
  • 3 grams                                        1 teaspoon -chili powder
  • 3 grams                                        2 teaspoons -salt
  • 1/8                                                teaspoon- pepper

Crust:

  • 248 grams                                   2 cups- all-purpose flour
  • 10 grams                                     1- tablespoon sugar
  • 110 grams                                   2/3 cup- margarine
  • 1/2 cup                                        cold water
  • all-purpose flour
  • cooking oil for deep-frying

* Food costings are based on supermarket retail prices.

Procedure:

  1. Prepare the filling: heat cooking oil and sauté onions. Add in corned beefand tomato sauce. Mix well.Then add in mashed potatoes, cumin, chili powder, salt & pepper.Cook until well combined. Set aside.
  2. To prepare crust: Mix flour, sugar & margarine in a electric mixer at low speed.When particles are fine, toss in 1/2 cup cold water.Mix again until dough holds together and can be formed into a ball.
  3. Dust flour onto wax paper. Place dough on top and sprinkle with flour.Place another sheet of wax paper on top. With small rolling strokes, roll out doughstarting from the center toward the edges until dough is about ¼-inch thick.Cut 4-inch rounds using a cookie cutter. Fill dough rounds with 1 tablespoon of corned beef filling. Fold over and flute edges to seal.
  4. Deep-fry empanada pieces in hot oil until golden brown. Drain on paper towel.

Makes 11-12 pieces


CORNED BEEF MOUSSAKA

Ingredients:

  • 1 ½ kilos                                egg plant, sliced
  • 2 ½ cups                               fresh milk
  • ¾ cup                                    butter
  • ¾ cup                                    Cream All Purpose Flour
  • salt and freshly ground pepper
  • ¼ cup                                    butter
  • 1 tablespoon                         minced garlic
  • 1                                             onions, chopped
  • 1-360 grams                      ARGENTINA CORNED BEEF GOLD
  • 1 tablespoon                          chopped parsley
  • salt and freshly ground pepper
  • 2 cups                                     grated cheddar cheese
  • ½ cup                                     parmesan

Procedure:

Grill eggplant until slightly wilted. Set aside.

To make béchamel sauce: melt butter, add flour, and whisk well for 3 – 5 minutes to cook the flour. Remove from heat. Add milk and whisk until no lumps are seen. Return to heat and continue whisking until thick. Season with salt and pepper.

To cook corned beef: melt butter in pan, add garlic and onions, cook until translucent. Add in corned beef and let boil for some time. Finish off with parsley. Season to taste. Combine corned beef with bechamel sauce. Taste and adjust seasoning.

To assemble: Put a thin film of sauce on the bottom of the glass dish. Lay a bed of grilled eggplant, pour some sauce and drizzle some cheese, continue until all the eggplants have been used. Top with more cheese and bake in 350 F oven for 20-25 minutes.


CHEESY NACHOS WITH ARGENTINA CORNED BEEF

Ingredients:

For the cheese sauce:

  • 1 tablespoon                          butter
  • 1 tablespoon                          all-purpose flour
  • 1 cup                                       evaporated milk
  • 1/2 cup                                   grated cheddar cheese
  • ¼ teaspoon                           cayenne

For the tuna mixture:

  • 2 tablespoons                       oil
  • ½ cup                                   chopped onions
  • ¼ cup                                   chopped celery
  • 2-170 grams                        Argentina Corned Beef
  • 2 teaspoons                          chili powder
  • 2 teaspoons                          cumin
  • 2 teaspoons                          dried oregano, crumbled
  • 2 teaspoons                          paprika
  • 1 teaspoon                            red pepper flakes
  • ¼ teaspoon                          salt
  • 1 cup                                      tomato sauce
  • 1 large bag of                        corn tortilla chips
  • 2 tablespoons                       chopped onions
  • 2 tablespoons                       chopped tomatoes
  • 2 tablespoons                       chopped green bell pepper
  • 1 tablespoon                          sliced black olives, optional

Procedure:

For the cheese sauce: Melt butter in a pan, add flour and cook for 2 minutes. Add milk and simmer over low heat. Add cheese and cook until thickened. Set aside.

For the tuna mixture: Sauté onions and celery. Add corned beef, seasonings and tomato sauce. Simmer for 5 minutes.

Arrange nacho chips on a platter. Top with corned beef mixture, onions, tomatoes, green bell pepper and sliced olives. Drizzle cheese on top.


ARGENTINA CORNED BEEF ORIENTAL MEATBALLS

Ingredients:

Meatballs

  • 1 – 260 grams                         Argentina Corned Beef
  • 2 tablespoons                          spring onions, chopped
  • ¼ cup                                       onions, finely chopped
  • ¼ teaspoon                              salt
  • 1/8 teaspoon                            pepper
  • 1 cup                                         dry breadcrumbs
  • 2                                                egg whites
  • cooking oil

Oriental Sauce

  • 1 cup                                       water
  • 2 tablespoons                        hoisin sauce
  • ¼ cup                                     carrots, julienne
  • 1 tablespoon                          cornstarch dissolved in
  • ¼ cup                                    water
  • ¼ cup                                    leeks, julienne (use white part only)

Garnishing

  • 12                                           wanton wrapper, slice thinly and fried

Procedure:

  1. In a bowl combine first 7 ingredients. Mix well. Scoop a teaspoonful of corned beef and form into ball.
  2. Heat pan with cooking oil. Fry meatballs until golden brown. Set aside.
  3. In another pan combine sauce ingredients except leeks. Allow to boil for 2 minutes. Add cornstarch solution and cook until thick.
  4. Add leeks and remove from heat.
  5. Pour oriental sauce on meatballs. Top with wontons.
  6. Serve with steamed rice.

Makes 4 servings.


ARGENTINA CORNED BEEF PARES

Ingredients:

  • 2 tablespoons                           soy sauce
  • 3 cups                                       beef broth
  • ¼ teaspoon                              salt
  • 1 teaspoon                                five spice powder
  • 2 tablespoons                           anisado wine
  • 1 tablespoon                             sugar
  • 3 tablespoons                           cornstarch dissolved in
  • ¼ cup                                       water
  • ¼ cup                                       leeks, sliced
  • 2 – 260 grams                          Argentina Corned Beef
  • 1 cup                                          Pechay Baguio, sliced and blanched

Procedure:

  1. In a saucepan combine the first 6 ingredients, let it boil.
  2. Pour in cornstarch solution let it simmer or until thickened. Add leeks and corned beef. Remove from heat.
  3. Lay pechay in a serving plate, top with Corned Beef Pares.
  4. Serve hot with steamed rice.

Makes 6 servings


ARGENTINA CORNED QUAIL EGG SURPRISE

Ingredients:

  • 1 – 175 grams                           Argentina Corned Beef
  • ¼ cup                                       finely chopped onions
  • ¾ cup                                       Japanese breadcrumbs
  • 1                                                 egg white
  • ½ teaspoon                              salt
  • ¼ teaspoon                             pepper
  • 20 pieces                                  cooked quail eggs
  • ½ cup                                       cooking oil for frying

Procedure:

  1. In a bowl mix together the first 6 ingredients. Coat quail eggs with the corned beef mixture
  2. Heat pan with cooking oil. Fry quail eggs until golden brown in color. Drain in paper towels.
  3. Transfer in platter and serve with ketchup on the side.

Makes 20 pieces.


ARGENTINA CORNED BEEF SPRING ROLL VIETNAMESE STYLE

Ingredients:

  • 40 grams                     vermicelli noodles
  • 2 cups                          boiling water
  • ¼ cup                          cooking oil
  • 1 – 260 grams             Argentina Corned Beef
  • 8                                   rice paper
  • 8                                   imitation crab sticks (surimi), halved lengthwise
  • 16                                 cucumber sticks
  • fresh mint leaves
  • fresh coriander leaves

Nouc Cham Dipping Sauce:

  • ¼ cup                         water
  • ½ cup                         patis
  • 3 tablespoon               lime juice
  • 1 tablespoon               palm sugar or brown sugar
  • 2                                  chopped bird’s eye chilies

Procedure:

  1. Place vermicelli in a heatproof bowl, cover with boiling water and allow to soak for 5 minutes. Drain and set aside.
  2. Heat pan with cooking oil. Fry corned beef until crispy, turning occasionally. Drain corned beef in paper towel or strainer. Set aside.
  3. Moisten rice paper by placing a sheet on a damp, clean towel, pressing it lightly with fingers until softened.
  4. Transfer wrapper with damp towel on a work surface. Arrange ingredients horizontally on the lower portion of the wrapper in the following order: 2 crabsticks, about 3 tablespoons of noodles, crispy Argentina Corned Beef, cucumber sticks, mint leaves and coriander leaves.
  5. Fold over lower edge and sides of wrapper to cover the filling. Roll up tightly using the damp towel, keeping the filling compact and in place.
  6. Transfer to a plate, seam-side-down. Cover with damp towel or plastic wrap until ready to serve.
  7. To make a dipping sauce: combine all the ingredients and stir sugar dissolves.
  8. To serve, slice spring rolls and arrange on a platter, cut-side up with dipping sauce on the side.

Makes 8 servings.


ARGENTINA CORNED BEEF HOT & SPICY SZECHUAN CUAPAO

Ingredients:

  • 2 tablespoons                           cooking oil
  • 2 tablespoons                           chopped garlic
  • 3 tablespoons                           chopped onions
  • 2 teaspoons                              crushed black peppercorns
  • 1 – 175 grams                           Argentina Hot and Spicy Corned Beef
  • 3 tablespoons                           soy sauce
  • 2 tablespoons                           honey
  • 1 tablespoon                            Chinese rice wine
  • 2 tablespoons                           hoisin sauce
  • 2 tablespoons                           peanut butter
  • 6 pieces                                     Chinese buns or Cuapao bread
  • 12                                               cucumber slices, deseeded
  • ½ cup                                        leeks (white part), sliced diagonally

Procedure:

  1. Heat oil in a pan. Saute garlic and onions. Add peppercorns. Stir in Argentina Corned Beef Hot and Spicy, soy sauce, honey, Chinese rice wine, hoisin sauce and peanut butter. Remove from heat and set aside.
  2. Put 1 tablespoon of corned beef filling in the center of Chinese buns.
  3. Steam for 5 minutes.
  4. Add 2 slices of cucumber and leeks. Serve.

Makes 6 servings.


ARGENTINA CORNED BEEF TACOS

Ingredients:

  • 1 tablespoon                   cooking oil
  • 1                                       small red onion, chopped
  • 3                                       cloves garlic, chopped
  • 2-175 grams                  Argentina Corned Beef
  • 1 teaspoon                      dried oregano
  • 1 teaspoon                      dried cumin
  • taco shells
  • tomato salsa
  • shredded lettuce
  • grated cheese

Procedure:

  1. In a pan, heat cooking oil and sauté onions and garlic. Add in corned beef.
  2. Season with oregano and cumin. Remove from heat and set aside.
  3. Arrange tacos by layering corned beef, salsa, lettuce and cheese.

Makes 6 servings


ARGENTINA CORNED BEEF FRITATA

Ingredients:

  • 2 tablespoons                          olive oil
  • ½ cup                                       onion, sliced
  • ¼ cup                                       green bell peppers, diced
  • 1 cup                                         potatoes, peeled and shredded
  • 1-260 grams                           Argentina Corned Beef
  • 4                                               eggs
  • ½ cup                                      Angel Evaporated Milk
  • ½ cup                                      grated cheese
  • ½ teaspoon                             dried sage
  • 1 teaspoon                               salt
  • ¼ teaspoon                             pepper

Procedure:

  1. In a Teflon coated pan heat olive oil. Sauté onions, bell peppers, potatoes and corned beef. Cook until potatoes are half done.
  2. Meanwhile, beat eggs, milk and grated cheese. Season with salt and pepper.
  3. Pour egg mixture into pan. Cook for about 5 minutes or until set in medium heat.
  4. Flip the frittata and cook for another 5 minutes. Or turn over onto another non-stick pan for an even cooked frittata
  5. Slide onto a serving dish. Cut into 6 wedges. Serve warm

Makes 6 servings


ARGENTINA CORNED BEEF PASTA GRATIN

Ingredients:

  • 2 tablespoons                            cooking oil
  • 1/4 cup                                       chopped red onion
  • 1/4 cup                                       chopped carrots
  • 1/4 cup                                       chopped celery
  • 1-360 grams                              Argentina Corned Beef Gold
  • 1/4 cup                                        red wine
  • 1-14 ounce                                  can diced tomatoes
  • 1 cup                                            tomato sauce
  • 1                                                   star anise
  • 1                                                  bay leaf
  • 1/4 teaspoon                             dried thyme
  • 1/4 cup                                       chopped parsley
  • Salt and pepper to taste
  • 400 grams                                 penne – cooked according to package directions
  • 1 cup                                           grated quickmelt cheese
  • 2 tablespoons                            Parmesan cheese
  • 2 tablespoons                            breadcrumbs2
  • tablespoons                               chopped chives
  • 2 tablespoons                            butter
  • 2 teaspoons                               minced garlic
  • 2 tablespoons                            flour
  • 1 cup                                           fresh milk
  • 1 cup                                          heavy cream
  • 1/8 teaspoon                            nutmeg

Procedure:

Heat cooking oil then sauté onion, carrots, celery and Argentina Corned Beef. Stir in red wine and cook until almost dry. Add mushrooms, dice tomatoes and tomato sauce, star anise, bay leaf, thyme and parsley. Cover and simmer for about 10 to 15 minutes to allow flavors to blend. Adjust taste with salt and pepper. Toss sauce into cooked pasta and place in a baking dish.

Mix together quickmelt cheese, Parmesan cheese, breadcrumbs and chives. Set aside.

To prepare white sauce, melt butter in a saucepan. Add garlic and flour and cook until light brown in color. Stir in milk, cream and nutmeg. Cook with continuous stirring until thick. Pour with white sauce over pasta. Top with cheese mixture. Bake or broil at 325 to 350ºF until bubbly and golden brown in color. Cool slightly before serving.

Makes 5 to 6 servings.


ARGENTINA MEAT LOAF CHEESY MACARONI SOUP

Ingredients:

  • 2 tablespoons                          butter
  • 1 large                                       onion, minced
  • 1 tablespoon                            chopped celery
  • 1 medium                                red bell pepper, cubed
  • 1 – 170 grams                         Argentina Meat Loaf, chopped into cubes
  • 5 cups                                       beef broth
  • 2 cups                                       elbow macaroni, cooked according to package directions
  • ¾ cup                                       quickmelt cheese, shredded
  • ¼ cup                                       sliced mushrooms
  • 2 tablespoons                           cornstarch
  • ¼ teaspoon                             salt

Procedure:

  1. Heat butter in a saucepan. Sauté onions, celery and bell pepper. Add in meat loaf and fry till crispy.
  2. Add 4 cups beef broth. Add in cooked elbow macaroni.
  3. Stir in cheese and mushrooms. Dissolve cornstarch in remaining broth then slowly pour it in.
  4. Cook until smooth and season with salt.

Makes 5-6 servings


ARGENTINA VIENNA SAUSAGE IN CHICKEN GALANTINA

Ingredients:

  • 1 ½ to 2 kilos              whole chicken, deboned*
  • 2 tablespoons               soy sauce
  • 2 teaspoons                  calamansi juice

Filling :

  • 1/4 kilo                         ground pork
  • 1/4 cup                         pickle relish
  • 1/4 cup                         chopped onion
  • 1/4 cup                         chopped carrots
  • 1/2 cup                         grated cheese
  • 2 tablespoons              catsup
  • 3/4 teaspoons             salt
  • 1/4 teaspoon               ground black pepper
  • 2 teaspoons                 Worcestershire sauce
  • 1                                    egg – lightly beaten
  • 2 tablespoons              all-purpose flour
  • 1-160 grams               Argentina Vienna Sausage
  • 1 tablespoon               cooking oil for brushing

Procedure:

Marinate chicken in soy sauce and calamansi for at least 1 hour to overnight.  In a large bowl, combine ground pork, pickle relish, onion, carrots, cheese, catsup, salt, pepper, Worcestershire sauce, eggs and flour.  Mix well.  Gently fold in Argentina Vienna Sausage then stuff into chicken.  Sew the cavity and opening at the neck with a large needle and thread.

Brush a large sheet of aluminum foil with cooking oil.  Place chicken in the middle of the foil then wrap, packing it tightly.  Bake in a 350ºF preheated oven for 1 hour.  Remove foil then place back chicken in the oven to bake for another 30 to 35 minutes or until golden brown. Allow chicken to cool for about 1 hour.  Remove thread before slicing.

Makes 10 to 12 servings.

*Deboned chicken for galantina may be purchased from fresh chicken stalls in wet markets.


CHICKEN PASTEL WITH ARGENTINA VIENNA SAUSAGE

Ingredients:

 

  • 2/3 cup                       margarine
  • 2 cups                          all purpose flour
  • 1 teaspoon                  salt
  • ½ cup                         water
  • 2 tablespoons             cooking oil
  • ½ cup                          chopped onions
  • 250 grams                  chicken fillet, cut into cubes
  • ½ cup                          cubed carrots
  • ½ cup                          mushrooms, sliced in half
  • 2 cups                          cubed potatoes
  • 1 tablespoon               all purpose flour
  • ½ cup                         milk
  • 1 cup                           water or chicken broth
  • 1-160 grams            Argentina Vienna Sausage, sliced
  • 2 tablespoons             pickle relish
  • ¼ cup                          diced green bell pepper
  • ¼ cup                          diced red bell pepper
  • 1 teaspoon                   salt
  • ½ teaspoon                 pepper
  • 1                                    egg for glazing

Procedure:

 

Prepare crust by cutting margarine into flour and salt until pea size crumbs.             Add water little by little and gather to form a ball.  Wrap in plastic and let rest.

Heat cooking oil. Sauté onions and chicken until golden brown. Add carrots, mushrooms and potatoes then stir fry for 2 minutes. Add flour and mix very well. Slowly add milk and water or chicken broth. Stir until well blended.  Add Argentina Vienna Sausage, pickle relish, green and red bell pepper. Season with salt and pepper.

Place mixture in a baking dish.  Set aside

Roll pastry on a floured board and fit on top of the baking dish, crimp sides to secure the dough.  Brush top with slightly beaten egg.

Bake in a 3000F pre-heated oven for 35 to 40 minutes.

Makes 8 to 10 servings.


ARGENTINA VIENNA SAUSAGE FETTUCCINE PASTA

Ingredients:

  • 250 grams                    fettuccine
  • 2 tablespoons               butter
  • ¼ cup                           olive oil
  • 2 tablespoons              chopped onion
  • ¼ cup                          sliced garlic
  • ¼ cup                          sliced mushrooms
  • 1-160 grams               Argentina Vienna Sausage, sliced
  • ¼ cup                          chopped tomatoes
  • ¼ cup                          sliced green bell pepper
  • 1 teaspoon                   dried rosemary
  • ½ teaspoon                 salt
  • ¼ teaspoon                pepper
  • 3 tablespoons             grated Parmesan cheese
  • 1 tablespoon               chopped parsley

Procedure:

Cook fettuccine according to package directions. Set aside.

Heat butter and olive oil in a skillet. Sauté onion, garlic and mushrooms. Add Argentina Vienna Sausage, tomatoes, green bell pepper and rosemary then cook for 2 minutes. Season with salt and pepper. Toss in cooked pasta. Sprinkle with Parmesan cheese and chopped parsley. Serve hot.

Makes 6 servings


ARGENTINA VIENNA SAUSAGE PIZZA PANDESAL

Ingredients:

  • 6                                  pandesal
  • ¼ cup                         pizza sauce
  • 1 – 160 grams        Argentina Vienna Sausage, sliced
  • ¼ cup                         sliced mushrooms
  • 1 cup                           quick melt cheese

Procedure:

Slice pandesal in half. Spread pizza sauce on one side of the pandesal. Top with Argentina Vienna Sausage, sliced mushrooms and cheese. Place on a baking pan then bake in a 3500F pre-heated oven or toaster until cheese turns golden brown.

Makes 1 dozen pizza pandesal


ARGENTINA VIENNA SAUSAGE TORTILLA WRAPS

Ingredients:

  • 12 small                        flour tortillas
  • 2-160 grams                 Argentina Vienna Sausage – drained
  • 1 small                          red bell pepper – cut into strips
  • 1 small                          green bell pepper – cut into strips
  • 2 cups                          grated cheese
  • Lollo rossa or iceberg lettuce
  • Spring onion or chives

Gucamole:

  • 1 large                          avocado – halved, seeded, peeled and mashed
  • 2 medium                     tomatoes – deseeded and chopped
  • 1 small                          onion – chopped
  • 1 clove                         garlic – minced
  • 2 tablespoons               chopped cilantro
  • 1 tablespoon                 lime juice
  • 1/2 teaspoon                salt
  • 1/4 teaspoon                cumin
  • 1 cup                            sour cream (optional)

Procedure:

Heat flour tortillas in a pan or an open grill until lightly browned on both sides.  Fill tortillas with Argentina Vienna Sausage, bell pepper, cheese and lettuce.  Roll up tightly and tie with spring onion or chives to secure.  Serve with guacamole and sour cream on the side.

Prepare guacamole by mixing all ingredients in a bowl.  Cover and chill until ready to serve.

Makes 12 servings.


ARGENTINA VIENNA SAUSAGE LASAGNA

Ingredients:

  • 12                                lasagna sheets

Meatsauce:

  • 1/4 kg                          ground beef
  • 1/4 kg                          ground pork
  • 1/2 cup                        chopped onion
  • 1 tablespoon                chopped garlic
  • 1/2 teaspoon                dried Italian seasoning
  • 3 cups                             tomato sauce
  • 1 cup                                banana ketchup
  • 1 tablespoon                     sugar
  • 1 teaspoon                         salt
  • 1/4 teaspoon                     ground black pepper
  • 2-160 grams                     Argentina Vienna Sausage – sliced

White sauce:

  • 1/4 cup                               butter
  • 1/4 cup                               flour
  • 2 cups                                 chicken stock
  • 1 cup                                   milk
  • Salt and pepper to taste
  • 2 tablespoons                    butter for brushing
  • 1 cup                                   grated quickmelt cheese
  • 1/4 cup                               chopped parsley

Procedure:

Cook lasagna as directed in the package.  Drain, rinse and set aside.

In a large saucepan, brown beef and pork until its own oil comes out.  Add onion, garlic and Italian seasoning.  Sauté for about 1 minute or until aromatic.  Add tomato sauce, ketchup, sugar, salt and pepper.  Cover and simmer over low heat for about 10 minutes with occasional stirring.  Add Argentina Vienna Sausage then remove from heat.

In another saucepan, melt butter then add flour.  Cook until bubbly.  Slowly pour in chicken stock and milk then cook over low to medium heat with continuous stirring until thick.  Season according to taste with salt and pepper.  Remove from heat.

To assemble:  Brush bottom and sides of a large rectangular baking dish with butter.  Pour about 1/4 cup of white sauce at the bottom of the pan, spreading it well.  Arrange 2-3 sheets of lasagna, then cover with a layer of meat sauce and white sauce.  Sprinkle top with cheese and parsley.  Repeat with the rest of the ingredients.  Bake lasagna in a 350ºF preheated oven for 20 to 30 minutes or until boiling.  Cool for about 10 to 15 minutes before serving.

Makes 8 to 10 servings.

ARGENTINA MEAT LOAF CHEESY MACARONI SOUP

Ingredients:

  • 3 tablespoons            butter
  • 1 large                        onion, minced
  • 2 tablespoons            chopped celery
  • 1 medium                  red bell pepper, cubed
  • 1 – 260 grams        Argentina Meat Loaf, chopped into cubes
  • 8 cups                         beef broth
  • 3 cups                         elbow macaroni, cooked according to package directions
  • 1 cup                           quick melt cheese, shredded
  • 1/2 cup                       sliced mushrooms
  • 3 tablespoons            cornstarch
  • ¼ teaspoon               salt, or according to taste

 Procedure: 

Heat butter in a saucepan. Sauté onion, celery and bell pepper. Add in Argentina Meat Loaf and fry till crispy. Add 5 cups beef broth. Add in cooked elbow macaroni.

Stir in cheese and mushrooms. Dissolve cornstarch in remaining broth then slowly pour it in. Cook until smooth and season with salt.

Makes 6-8  servings

ARGENTINA MEATLOAF HOT & SPICY GINATAANG TALONG

Ingredients:

  • 1 tablespoon                    cooking oil
  • 1 teaspoon                        minced garlic
  • 2 slices                               fresh turmeric (luyang dilaw)
  • 2 tablespoons                    sautéed shrimp paste (ginisang bagoong alamang)
  • ¼ cup                                water
  • 1 large                                eggplant, sliced into rounds
  • 1 – 170 grams                Argentina Meat Loaf Hot & Spicy, cut into chunks
  • 1                                        green finger chili
  • 1 cup                                  coconut cream

Procedure:

            Heat cooking oil in a saucepan.  Sauté garlic, turmeric and shrimp paste.  Add water and eggplants.  Cover and cook until eggplants are half-done. Add Argentina Meatloaf Hot & Spicy and finger chili.  Stir in coconut cream and simmer until eggplant is completely cooked.

Makes 4 to 5 servings.

ARGENTINA MEATLOAF LONGGANISA & SALTED EGG RICE

Ingredients:

  • 1 tablespoon                 cooking oil
  • 2 teaspoons                  minced garlic
  • 4 cups                            cooked rice
  • 2                                     salted eggs, coarsely chopped
  • 1 – 170 grams             Argentina Meat Loaf Longganisa, diced
  • 2 tablespoons                chopped spring onion
  •                                         sliced tomatoes on the side

Procedure:

Heat cooking oil in a wok or stir-fry pan.  Sauté garlic until aromatic and light brown in color.  Add rice, salted eggs and Argentina Meat Loaf Longganisa.  Stir fry until heated through, about 5 minutes.  Add spring onion then remove from heat.  Serve with tomatoes on the side.

Makes 4 to 5 servings.

 ARGENTINA MEAT LOAF TOCINO BAGOONG FRIED RICE

Ingredients:

  • 2 tablespoons                        cooking oil
  • 1 – 170 grams                    Argentina Meat Loaf Tocino, sliced into wedges
  • ¼ cup                                    sliced shallots (sibuyas Tagalog)
  • 2 tablespoons                        sautéed shrimp paste (ginisang bagoong alamang)
  • 1                                             red bird’s eye chili (siling labuyo) – optional
  • 4 cups                                    cooked rice
  • 2 tablespoons                        chopped spring onion
  • 1                                             egg, beaten, fried and cut into strips
  • 1 small                                    green mango, peeled and cut into strips

Procedure:

 Heat cooking oil in a wok or stir-fry pan.  Stir-fry Argentina Meat Loaf Tocino then remove from heat.  Set aside.

In the same pan with the remaining oil, fry shallots until aromatic.  Add shrimp paste and chili.  Stir in rice and cook until even in colour and heated through, about 5 minutes.  Transfer to a serving platter and top with meat loaf, egg, green mango and spring onion.

Makes 4 to 5 servings.

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