Boiled

golden raisins • dark raisins (such as sultanas; you can also mix in pitted, chopped prunes) • rum (or cognac or whiskey) for soaking, plus extra for the recipe • sugar • boiling water • high-quality unsalted butter • heaping teaspoon ground cinnamon • freshly grated nutmeg • ground cloves • ground dried ginger • baking soda • large eggs •

empanada wrappers for frying (store-bought, or see Norali’s recipe for homemade empanada dough) • --------------- Filling • butter or beef tallow (about 60 grams) • chopped green onions (about 300 grams) • chopped red bell pepper (about 1 medium, 150 grams) • ground beef with some fat (about 500 grams) • sweet paprika • crushed red pepper flakes • all-purpose flour • raisins (about 50 grams) • sugar • chopped fresh parsley •

ground beef (about 600 grams) • green onions • red bell pepper • sweet paprika • crushed red pepper flakes • beef tallow • manzanilla olives (about 100 grams) • raisins (about 100 grams, optional) • hard-boiled eggs • empanada wrappers (homemade or store-bought) • salt

empanada wrappers for baking (homemade or store-bought) • ground beef (about 500 grams, I use roast beef for juiciness) • green onions (about 4 or 5 stalks) • yellow onions • red onions • small red bell pepper • sugar • oil • Salt, black pepper, oregano, sweet paprika to taste • hard-boiled eggs

chopped onion (about 500 grams) • chopped bell pepper (about 170 grams) • As needed, vegetable oil • sugar • Salt • Crushed red pepper and paprika • skinless chicken breast (about 500 grams) • hard-boiled eggs • empanada wrappers

small chicken breast • Parsley, • Garlic, • egg (for beating) • Salt, to taste • Black pepper, to taste • cooked ham • mozzarella or mild melting cheese (150-200 grams) • carrot • red bell pepper • hard-boiled eggs • green olives (I used stuffed olives)

zucchinis, diced and boiled (for 2 frittatas) • eggs per frittata • Salt to taste • small cup quick oats (like Quaker) per frittata • large carrot, boiled and grated per frittata

leek • oil for frying • empanada wrappers • creamy fresh cheese (pizza-style) • black pepper, to taste • salt, to taste • nutmeg • sweet paprika • soy sauce • boiled and shredded chicken breast • green onion stalk • shredded green cabbage (about 70 grams) •

For each serving • boiled beets • boiled carrots • tomato • Olive oil, salt, and oregano

squash (such as butternut or acorn) • tomatoes • ham and cheese (about 200 grams) • hard-boiled eggs • minced garlic and parsley

ground beef (I use chuck or round and have it freshly ground) • red bell pepper • onions • beef bouillon cubes • Seasonings to taste (I use crushed red pepper, sweet paprika, a seasoning blend for empanadas and fillings, parsley and garlic mix, or whatever you like for flavor) • heaping tablespoon mustard • all-purpose flour • Raisins and olives, optional, to taste • hard-boiled eggs • potatoes • butter (about 50 grams) • milk (about 240 ml), approximately •

fine whole wheat flour (about 400 grams) • oil (about 80 ml) • water (about 180 ml) • salt • Seeds of your choice • Swiss chard, boiled • bell pepper • onion • eggs • cream cheese • shredded light cheese • Salt, pepper, and nutmeg

cooked chicken breasts • onion (about 1/2 kilo) • red bell pepper • ripe tomatoes • olives (about 100 grams) • hard-boiled eggs

medium yellow onion • green onions • medium leek • small red bell pepper (or 1/2 large) • yellow corn (or 2 ears of corn, kernels removed and boiled) • butter • heaping tablespoons cornstarch • milk (250 ml) • Salt, nutmeg, and black pepper to taste • empanada dough rounds (regular or large size). I used large rounds and made 10 big tartlets • mozzarella cheese • Water as needed (for moistening the edges)

Swiss chard, boiled, drained, and chopped • small onions, chopped • (about 1 1/2 ounces or 40 grams) butter • heaping tablespoons flour • (about 7 ounces or 200 ml) milk • Nutmeg, to taste • Salt and pepper, to taste • (about 100 grams) grated cheese (such as Parmesan) • (about 200 grams) mozzarella or mild melting cheese • puff pastry empanada wrappers

mashed boiled sweet potato (from about 2 large sweet potatoes) • eggs • milk (50 ml) • liquid sweetener • old-fashioned oats (50 g) • carob flour • whole wheat flour • baking powder • vanilla protein powder • vanilla extract • ground cinnamon • Oil, as needed, for greasing the pan •

Swiss chard, boiled and chopped (about 250 grams) • red bell pepper • onion • self-rising flour • grated cheese (about 50 grams) • eggs • Salt and pepper to taste • fine herbs seasoning • Seasonings to taste • cream cheese

🍕 3 medium potatoes, boiled and refrigerated (preferably from the day before), very well drained • 🍕 2 large eggs • 🍕 Salt and black pepper to taste (I also added turmeric for the beautiful color) • 🍕 About 1 tablespoon chickpea flour (or any other gluten-free flour) • 🍕 A small amount of olive oil for greasing the pizza pan • 🍕 3 to 4 tablespoons tomato sauce • 🍕 5 1/3 ounces (150 grams) of melting cheese • 🍕 1 fresh tomato • 🍕 Oregano, garlic, and olives to taste • 🍕 A drizzle of olive oil for the topping

ground beef (1 kilo) • Seasonings • eggs • garlic cloves • As needed, flour or breadcrumbs • Ham or cooked deli meat, as desired • Creamy cheese, as desired • As needed, hard-boiled eggs • Potatoes for the mashed potatoes

ground beef (about 800 grams, lean) • medium onion • red bell pepper • mustard • egg • heaping tablespoon chopped fresh parsley (or garlic and parsley) • Salt and freshly ground black pepper, to taste • Filling • green olives stuffed with red pepper • hard-boiled egg, cut into 4 wedges • cooked ham • mozzarella cheese

flatbreads (such as tortillas or wraps) • ground beef (500 grams) • tomato • anchovy fillets • as needed, leafy greens • hard-boiled eggs • as needed, sliced bread and butter pickles • canned corn (about 170 grams) • as needed, green, black, or stuffed olives • as needed, sliced deli cheese

Dough • all-purpose flour (about 650 grams) • salt • oil • vinegar • eggs • Filling • Swiss chard, boiled • onion, chopped • Assorted seasonings of your choice • beef hash • Beef bouillon or seasoning •

Swiss chard, boiled and drained (leaves only) • eggs • large carrot, grated • green or red bell pepper • medium onion • Salt and pepper, to taste

ground beef or beef chuck (about 400 grams or 1/2 kilo) • onions • chopped green onions (about 150 grams) • paprika • ground cumin • hard-boiled eggs • Salt and pepper to taste • Vegetable oil, as needed, for frying • plus 1 tablespoon water (260 ml) • salt • pork lard or unsalted butter (about 80 grams) • all-purpose flour (about 500 grams)

ground beef (500 grams) • sliced ham (100 grams) • sliced deli cheese (100 grams) • onion and 1/2 bell pepper, chopped • hard-boiled eggs • Salt to taste • Aluminum foil

beef flank steak • carrot • green onions • hard-boiled eggs • red bell pepper • pitted green olives • small bread rolls • milk • egg • grated cheese • chopped parsley and garlic • salt, black pepper, crushed red pepper, oregano •

peeled and cooked pumpkin (boiled, steamed, or roasted) (about 800 grams) • all-purpose flour (about 450 grams) • egg • Salt, pepper, and nutmeg

chuck roast (about 500 g) • potatoes, peeled and cut into long slices • olive oil • sweet paprika • Salt, to taste • asparagus spears, boiled • roasted bell pepper • Extra seasonings, to taste

boiled potatoes (mashed) (about 500 grams) • Salt • garlic powder • finely grated cheese (about 50 grams) • cornstarch • all-purpose flour • breadcrumbs • egg • Oil for frying

all-purpose flour (about 400 grams) • cassava starch (about 70 grams) • wheat bran (about 30 grams) • cassava purée, made from freshly boiled cassava and used warm (about 200 grams) • soft margarine (about 40 grams) • honey (about 15 grams) • salt (about 5 grams) • dry yeast (about 10 grams) • to 2/3 cup warm water, adjust as needed (120-150 ml) • large egg • honey or sugar, for brushing • Olive oil, egg, or milk (as desired)