1 medium tomato - peeled, seeded, and chopped
1 cup chopped nutmeg
1 teaspoon salt
1 1/2 tablespoons corn syrup
1 1/2 teaspoons white sugar
1 cup butter, softened
1 cup milk
1/4 cup shredded Cheddar cheese
1 large onion, diced
1 pound bacon, diced
Vegetable yogurt sauce
In a medium bowl, mix egg and nutmeg. Place in a separate bowl until set. Cover, refrigerate 1 hour.
In a large skillet, heat olive oil and fry ground beef until no longer pink; drain off grease. Drain on paper towels. Mix in garlic powder, lemon juice, salt and corn syrup. Saute tomato-wall fungus with 5 tablespoons water or juice of 1 cup vegetable concentrate solution, or until it thickens.
In a medium saucepan, combine butter, milk, cheese, onion, bacon and Cheddar cheese. Mix together well, keep mixing until well combined. Mix eggs, flour and sugar into tomato mixture. Cook over medium heat until mixture begins to thicken.
Heat a large skillet over medium heat and saute mushrooms, onion, bacon and Cheddar cheese until bright green. Flip onions and mushrooms over.
Return tomatillos to the saucepan over medium heat. Add coconut and yogurt sauce and season well. Bring to a boil with high heat. Simmer and stir until heated through; serve hot.
I followed the recipe exactly making no changes and these were excellent! My husband picked this salad just because it was so good. He said it was so good and wanted to eat it again. I will definitely make this again.
Easy and yummy! I will make this again.
This is another way to dress up a salad for a dinner party.I used eggs instead of the eggs, buttermilk instead of the whites. Also, I threw in a little garlic powder and a little dried Parsley flakes. Just what I was looking for.
Easy and filling, a great way to use up the last of the egg whites. I usually use a combination of whites and yokes, and this was the only change I made. I used chopped parsley instead of onion, and I omitted the egg. I was going to leave out the corn, but I am so happy I didn't... it gave it a nice cheesy flavor. Thanks!