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ruth van waerebeek

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Seafood Empanaditas

These plump, fried hors d'oeuvres, a seafood variation on Chile's signature baked onion-and-meat-filled empanadas, are hot and juicy. Have plenty of napkins ready.
May 2008
Keywords
ruth van waerebeek,
cooking school,
seafood,
hors d'oeuvres,
regional specialty

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