o mashed potatoes and mash the whole mixture well.
Add
ew raisins or nuts in the bottom of tart shells.
few small cuts in the fat around each bacon
In saucepan over medium heat combine all ingredients until well blended without lumps, add your chicken (we think it's better with chunkier chicken, than shredding chicken).
The best part about this dip is that you can throw it together super quick- no need to let it sit in a crockpot -- but you can always make it and transfer to a crockpot for large parties- trust me, you will want to make loads!
ccording to the directions on the box.
Cook 2 pounds of hamburger the night before you will eat this then add the 2 packages of taco seasoning.
Right before you eat it add your cut up onion, lettuce, shredded cheddar cheese, I crunch the dorito's in the bag and then add the western dressing.
It is the best taco salad you will ever eat.
I put 8 hours for the time that I chilled the hamburger meat and taco seasoning.
From the package VERY gently form into 8 burgers. Do not over press, squeeze or mix the meat in anyway. Save that for meatloaf.
Sprinkle with salt and pepper.
Grill over high heat covered, I use charcoal,for 4 to 6 min per side depending on your preference, flipping at the halfway point. Add cheese at the flip if you wish. Serve on toasted buns with ketchup, mustard, mayo, etc. I like mine plain.
Finely chop bacon slices. Toss into 2 qt pot. Brown.
Add green beans, sugar, & onion powder. Salt & pepper to taste.
Cover & cook up to 1hr on low heat. I recommend at least 30min. You want the beans to look a little withered.
y excess fat off of the Lamb and set to one side
b>the ingredients with the meat and let it sit in the
little soy sauce unto the palm of your hand
pink color.
Season the lamb with 1.5 teaspoons
Marinate at least for 1 day.
Best on BBQ slowly cooked over a low flame for a few hours.
Or you can bake in the oven at 180 Degrees C for about 1 1/2 hours or longer.
Absolutely delicious.
bowl, knead together all the kebab ingredients. Form into sausages
in a large skillet brown lamb in hot oil. Drain off
Heat oil in heavy casserole and saute onion until soft.
Add garlic and sage, saute a minute or two more.
Add lamb and brown on all sides.
Raise heat and add wine Scrape pan and let boil for 20 seconds or so.
Lower heat and let reduce for 5 minutes or so.
Add tomatoes and season with salt, pepper, and pepper flakes.
Cover and simmer for 1 hour.
When the meat is cooked and soft remove the pan from the heat.
Beat the egg yolks into the sauce.
Serve hot and enjoy!
Boil the lamb on a high heat in
Let the oil get heating in
in a large bowl combine the lamb, breadcrumbs, egg, salt and garam
o high heat and brown lamb shanks on all sides.