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By chef blade on November 12, 2010
By Ang11002 on June 16, 2008
By JoJoStar on May 3, 2013
By EdsGirlAngie on July 19, 2010
"Lemony, garlicky and lots of parsley! This is a delicious marinade that is typically used on beef, but its flavors make it outstanding on chicken or seafood. Grilling really brings out the true flavor, but a quick turn in a skillet on the stovetop works, too! Prep time includes marinating."
Prep Time: 4 hrs 15 mins
Total Time: 4 hrs 30 mins
By Leslie in Texas on June 22, 2010
"While almost any filling can be used in these first course pastries, beef is still the all time Argentine favorite. From a September 1986 issue of Bon Appetit in the "Bon Voyage" section, featuring Buenos Aries, Argentina. These can also be a part of an appetizer buffet and are baked, not frozen. The chimichuri sauce is also wonderful with..."
Prep Time: 45 mins
Total Time: 1 hrs 5 mins
By GiddyUpGo on October 19, 2013
"This recipe is from week 12 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Argentina is my 12th stop. Provoleta is an appetizer made from grilled provolone cheese; this version comes from Rebecca Caro at "From Argentina with Love""
Prep Time: 5 mins
Total Time: 11 mins
By Julie B's Hive on April 4, 2009
By MNLisaB on August 7, 2007
By Marg (CaymanDesigns) on November 2, 2005
"I first had chimichurri at an Argentinean Steak House in the Canary Wharf district of London. When I got home I had a friend help me figure out how to make it for myself. This is the recipe she came up with. Chimichurrri is traditionally a condiment for beef or other meat but it is also wonderful on bread or toast as an appetizer."
Prep Time: 15 mins
Total Time: 12 hrs 15 mins