Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
ure to use a fresh camel, the frozen variety has a
Skin, trim and clean the camel, lamb and chickens.
Boil
hile waiting on sauce, gather burger ingredients.
Pickles: Slice Vlasic
Skin, clean and trim camel, lamb and chickens.
Cook
To make the glaze, fry olive oil and onions, carrots and celery in a pan until slightly brown.
Add cut up camel trimmings and cook until brown.
Then add wine and beef stock.
Simmer for approximately 30 minutes.
Strain and whisk in butter pieces until the liquid has a buttery glaze.
Brush camel fillet with olive oil and grill to your taste.
To serve pour shiraz butter glaze onto a plate, arrange camel medallions in a pyramid shape and serve with tossed salad.
Skin, trim and clean the camel, lamb and chickens.
Boil until tender.
Cook rice.
Fry nuts until brown; mix with rice. Hard-boil and peel eggs.
Stuff chickens with eggs and rice. Stuff camel with lamb and rice.
Boil in a large enough (this is important) oven until brown.
Spread the remaining mixed rice on a large tray; place camel on with eggs and nuts.
Serves 80 to 100 people.
Isn't that better than that T.V. dinner?
Skin, trim and clean camel (once you get over the
Cook the eggs, peel them.
Scale the carps.
Fill the carps with the dates and the eggs. Fill the turkeys with the carps.
Fill the sheep with the turkeys.
Fill the camel with the sheep.
Dig a large pit.
Place about 500 kilos of charcoal in the pit and light them.
Wrap the camel in the banana-leafs and place in the pit.
Cover with earth and bake for two days.
Serve with rice.
I only made 1/2 recipe and it was enough):
Make your favorite recipe for hamburger patties; make eight
Stuff eggs into tomatoes.
Stuff tomatoes into chickens. Stuff chickens into lambs.
Stuff lambs into camel.
Roast until tender.
Serves 150 people.
eat both sides of each burger bun on a tava griddle
ooked through.
Layer your burger with your various umami ingredients
unny and remove.
Place burger patties on English muffins or
Make burger: In a large mixing bowl,
Pull mixture up and over burger with.
fingers. Pick up
In a large bowl, mix 6 teaspoons House of Blues seasoning with ground beef (1 teaspoon per 8 ounces of beef). Form ground beef into six 8-ounce patties. Grill burger to desired temperature. Toast roll. Top with lettuce, tomato, and onion and cheese.
Servings: 6.
Mix dry ingredients in bowl.
Mix together wet ingredients and add to wet.
Spray coffee can or equivalent canister with Pam. Place gluten in container and cover with wax paper. Pour one
inch of
water
in
crock-pot.
Place
canister
in crock-pot.
Cover and steam 4 hours on high.
Remove and cool. Slice or use in burger recipe.
ith the beef and veggie burger, then drizzle each with 1