1 pound mixed wild mushrooms, such as hen of the woods, chanterelles, trumpet and shiitake (about 8 cups)
2 tablespoons olive oil
2 teaspoons minced jalapeno
1 garlic clove, minced
1 medium shallot, finely chopped
3 tablespoons chopped cilantro
2 teaspoons lime juice
Freshly ground black pepper
14 packaged empanada dough rounds, thawed
Vegetable oil, for frying
The empanadas can be fried up to 3 hours ahead and kept at room temperature. Before serving, reheat on a baking sheet in a 375 degree F oven 15 minutes. The empanadas can also be formed up to 2 days ahead and kept frozen until ready to use. No need to thaw before frying.
Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.
Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …
Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …
Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …
It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.
Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …
Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.