ver high heat, cook ground beef, stirring frequently, until all pan
ill do).
Add the cheese, enough to make a big
if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup butter
Chop beef in blender.
Save out 1/4 cup to roll ball in.
Chop onions and mix with beef, cheese and salt.
Form ball and roll in beef.
Store in refrigerator.
Better the longer you store it. Serve on Ritz crackers.
Mix beef, cheese, olives and horseradish.
Shape into a ball. Pat on crushed potato chips.
Chill.
Separate rolls into 4 rectangles.
Brush each with melted butter.
Mix chipped beef, cheese, horseradish and Worcestershire sauce together, then divide evenly and spread on the 4 rectangles. Roll up each rectangle and cut into 4 slices.
Place seam side down on greased baking sheet.
Bake at 375\u00b0 for 12 to 14 minutes. Serve hot.
Makes 16 appetizers.
Heat the oil in a heavy skillet or wok.
Toss the beef with the cumin and chili powder.
Cook the beef, peppers, and onions.
Add the mixture to the tortillas.
Top with salsa, sour cream, and cheese.
Roll up the burrito and serve immediately.
Layer cheese, beans and mahi in tortilla.
ith flour.
Heat the beef stock and slowly pour it
Mix ingredients together using half of the beef.
Taste, add more accent if needed a little at a time.
Then forml into a ball.
roll the ball in the rest of the beef.
Refrigerate until firm about a hour.
Serve with crackers.
**Verygood with low fat cream cheese.
this recipe makes a small ball.
If doubling cream cheese just save 1/4 of the meat for outside.
**easierrolling-You may also want to let the ball firm up in fridge before placing meat on the outside.
Chop dried beef.
(I put mine in a chopper) Save about 1/4 of a cup on the side.
Mix cream cheese, beef, onions, salt, and sauce.
Mix well and chill for an hour.
Take mixture and form a ball and roll in remaining chopped beef.
Then serve or chill till desired.
On each burrito, spread 1 tablespoon sour cream and 1 or 2 tablespoons of salsa.
Put ham and cheese on top.
Roll burritos and cook for 10 minutes at 400\u00b0.
round beef. Drain excess fat. Stir in softened cream cheese while still
Rewarm your leftover potatoes.
Scramble eggs in a little bit of butter till nice and fluffy.
Place ingredients in warmed tortilla and sprinkle with cheese.
Wrap up into burrito form and serve with your favorite tot sauce or salsa.
Chop onions and beef, saving 1/4 cup beef for top of cheese ball.
Combine all ingredients except the 1/4 cup beef and shape into ball.
A double recipe makes a better size ball.
assemble refried beans, cheese and salsa on the tortilla.
wrap into a burrito and microwave it on high for 40 seconds or until it is fully heated.
Serve with a salad if you wish.
Mix cream cheese, shredded cheese, and Dijon mustard in a blender or food processor until well blended.
Stir in green chilies.
Place in freezer for 20 minutes so that it is easier to handle and shape.
Remove from freezer and place on wax paper.
Shape into what resembles a pinecone.
Stick the almonds into the cheese ball in rows that completely cover the cheese ball.
Cover and refrigerate for at least 2 hours.
Let the cheese ball stand at room temperature for 15 minutes before serving.
Serve with crackers.
Mix mayonnaise and garlic powder in a small bowl; spread mixture evenly over tortillas.
Top tortillas with layers of spinach, beef, cheese, and tomato; roll up tightly.
Trim ends from rolls; cut each roll into 12 slices; secure with toothpicks.
Serve immediately or refrigerate until ready to serve.
Combine mustard, lemon juice and chives in a small bowl; season to taste.
Butter both sides of bread with butter. Spread 2 of the bread slices with the Dijon mixture. Top with corned beef, cheese and remaining bread slices.
Toast in sandwich press for 3 mins or until golden.
In a bowl, combine vinaigrette, 2 tablespoons minced basil leaves, garlic, half of teaspoon lemon zest and 2 teaspoons lemon juice.
Brush wraps with vinaigrette mixture. Layer wraps with roast beef, cheese, tomato, red onion, baby spinach and remaining basil leaves. Season with salt and pepper.
Roll up wraps. Wrap in parchment or waxed paper. Slice diagonally. Wrap in plastic wrap. Unwrap when ready to serve.