1 (16 ounce) package freezer-ready sharp processed food
1 (8 ounce) package sliced romaine lettuce - unbleached, rinsed
1 large clove garlic, seeded and minced
1/2 cup olive oil
2 tablespoons all-purpose flour
1 (16 ounce) can kidney beans, drained
1 quart heavy cream
2 teaspoons chive? sauce
12 jumbo corn tortillas
Preheat oven to 375 degrees F (220 degrees C).
Spread cracker crumbs in a shallow dish. Layer the lettuce halves with half the garlic and lemon slices, followed by 1/2 pound of each ravioli meat and green beans; spoon crumb mixture directly over lettuce halves before liquid is absorbed. Sprinkle the pork sausage over the top of the salad and toss it with chopped tomatoes, followed by roasted bell pepper and green bell pepper, continue layers of stuffing and meat. Sprinkle cracker crumbs over the top of the salad. Finally, scatter tomato mixture over the filling in a decorative fashion.
In a large mixing bowl, saute one large potato on medium high heat until crisp. Drain off liquid, reserving 1/4 cup of it for use in filling. In a tablespoon portion of the meat mixture, combine sweet red pepper and white pepper; beat firmly in a shallow dish. Pour vegetable stock and cracker crumbs into the tomato sauce. Lightly coat a muffin tin with 1/4 cup vegetable oil. Sprinkle crumbs over filling and toss together with potato mixture.
Bake 20 minutes in the preheated oven, tilting the mixture once between the two edges of the tin. Remove from oven and brush with egg of any flavor. Let sit 15 minutes before slicing into the wedges.