ter and the burrito
up french fried onions in the bottom of a greased 1
th jalapenos, you can adjust the heat by removing some seeds
asa seasoning, place the coriander and cumin seeds in
o mashed potatoes and mash the whole mixture well.
Add
in a large skillet, cook the diced onion for about 3-
Pound beef with a meat pounder to
Cook and stir ground beef with onion in a skillet
own the ground beef with the minced
n dump the contents in
200 degrees C).
Arrange the ancho chiles on a baking
In a large bowl, mix the ground beef, croutons, sweet onion, egg, garlic, Worcestershire sauce, mustard, red pepper flakes, and Cajun seasoning. Form the mixture by hand into meatballs.
Heat the olive oil and melt the butter in a skillet over medium heat. Place the meatballs in the skillet, and cook, turning constantly, 20 minutes, or to desired doneness.
Pat dry all of the beef cubes (important because the meat will brown quite well this way); season the meat with a mixture of the salt and pepper. Heat 2 tablespoons of oil in a Dutch oven until it is quite hot but not smoking. Arrange the meat in a single layer; don't crowd the meat and brown it well on all sides. This may take 2 or 3 separate brownings.
In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
In a large skillet over medium heat, gently brown the meatballs and set aside.
In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.
Line the bottom of an 11X13 baking dish with the dried beef.
Wrap each chicken breast in a bacon strip and lay it on top of the beef.
Mix together the sour cream and soup and spoon it over the chicken.
Bake uncovered at 325 degrees for 1 hour and 30 minutes checking after an hour as time may vary.
add cubed beef to pan saute in butter and oil until browned; add enough water to come about 1/2 inch above meat.
add onion and boil gently for about 1 1/2 hours.
when meat is very tender pour off excess water.
add 2 cans of soup and stir in the milk a little at a time to stir out lumps.
add all other ingredients except for the rice and heat, stirring frequently.
You can also add beef boullion to the rice as it is cooking.
inger (I put in the blender with the vinegar).
Mix spice
Make sure cream cheese is room temperature or it is a pain to mix.
Finely chop beef and green onions.
Mix cream cheese, pimento spread, 1 cup of the cheddar, beef and onion well.
Roll into ball(s).
Roll ball(s) in remaining cheddar (If you're making more than one ball you will probably need more cheese.
Refrigerate (The longer it refrigerates the better the flavors come together, but is good right away too.).