1/2 pound ground beef
1/2 cup diced onion
1 pound ground red bell pepper
2 cloves garlic, minced
1/2 cup chopped green bell pepper
2 medium tomatoes, chopped
1 cup chopped green bell pepper
3 teaspoons tomato paste
1 teaspoon salt
1 (14 ounce) can garbanzo beans (chickpeas), drained
1 cup diced tomatoes
1 cup raisins
Lightly butter a small baking sheet.
Place the beef around the edges of the rim of the pan. Fold in the tomato and bell pepper. Place the garlic and green bell pepper into the crevasse. Stuff the bottom of the pan with the rice. Fill the crevasse with tomato sauce and tomato paste. Season with salt and garlic powder.
Bake at 400 degrees F for 50 minutes, or until heated through.
In a medium bowl, stir together the tomatoes, green bell pepper, tomatoes, green bell pepper, tomato paste and salt. Mix well, cover and refrigerate overnight.
In a large pot heat the 1/2 cup garbanzo beans over medium heat. When cashews are cooked, squeeze them out into a small bowl. Place them into the pot with the beef mixture. Mix well.
Coat thick slices of cheese with dry sherry. Place a separate layer of cheese over the takeout steak. Place the marinated steak on a colander or surface and squeeze the sherry over it. Let stand overnight to let the cheese marinade penetrate the meat through.
Preheat a grill for high heat and lightly oil grate. Grill meat 5 minutes on each side, or until meat is well done. Discard any leftover liquid.
Lightly oil grill grate. Place drumsticks directly in the fat on the grate, spread about 1/4 teaspoon of the mixture onto each and sprinkle evenly with the grated chili-garlic sauce on the visible portions. Fill grill with a hot water jet and lightly oil grate. Grill the meat for about 15 minutes per side.