3 pounds shredded mozzarella cheese
2 tablespoons olive oil
1/2 cup chopped onion
3 cloves garlic, crushed
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 teaspoon dried basil
2 tablespoons curry powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon olive oil
1 teaspoon dried basil
1 teaspoon dried mint
1 teaspoon dried marjoram
1 teaspoon dried sage
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
3 (7 ounce) cans hamburger crumbles
In a medium bowl, stir together the mozzarella cheese, olive oil, onion, garlic, parsley, salt, basil, curry powder, oregano, basil, marjoram, sage and oregano until well blended.
Heat a medium skillet over medium heat. Place the onion mixture in the skillet, and cook, stirring often, for 2 minutes, or until it begins to brown.
Mix the flour into the skillet, stirring constantly. Gradually mix into the sauce. Continue mixing in the marinade until the cheese mixture is absorbed, about 5 minutes.
It may take 20 minutes, or until the mixture is bubbly.
Remove meat from pan. Preserve the fat in the pan.
Divide the meat into 4 portions and place the crust on top of the rest. Cover with the cheese sauce mixture. Sprinkle the marinade over the crust. Cover the pan with aluminum foil. Store in an airtight container until ready to use.
Return the meat to the pan and cook, stirring occasionally, for 6 minutes, or until the internal temperature of the meat reaches 140 degrees F (70 degrees C).
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