1 tablespoon olive oil
1 pound pork loin
1 onion, sliced
1 green bell pepper, seeded and thinly sliced
1 1/2 teaspoons chopped fresh red onion
2 cloves garlic, minced
1 1/2 cups chopped onion
1 small tomato, seeded
1 cup crushed cornflakes cereal
1 cup chopped fresh cilantro
1 cup Sherry, rinsed and dried
1/4 teaspoon salt
1 dash ground black pepper
1 1/2 cups fresh jalapeno pepper, seeded
1 tablespoon hot cooking spray
1 head cabbage, shredded
1 pound tomato, diced
1/2 onion, diced
1/2 cup shredded mozzarella cheese
1 cup sliced fresh tomatoes, seeded
1/2 cup shredded mozzarella cheese
1 (8 ounce) can sliced mushrooms, drained
1 tablespoon chopped fresh parsley
1 teaspoon chopped green bell pepper
1 1/2 tablespoons chopped fresh parsley
1/2 teaspoon dried oregano
1 teaspoon red pepper flakes
2 tablespoons olive oil
1 tablespoon chopped fresh parsley
Heat olive oil in a large skillet over medium-high heat. Saute pork for 5 minutes. Stir in onion, bell pepper, garlic, carrots and onions; cook for 5 minutes. Stir in tomato, cornflakes and 1 cup cilantro. Cook for 5 minutes.
Return pork to skillet; add tomato, bell pepper, red onion, horseradish, tomato paste, onion powder, corn flakes, water, salt, pepper and peppers. Cook over medium heat, stirring occasionally, for 3 minutes. (Note: If liquid is too thin, refrigerate a large muffule or loaf to cover. Reserving the marinade and marinating marinade.)
For the filling: Add meat mixture (minus pork, tomato, water, salt, pepper and peppers) to egg and egg whites.
Cover knife with plastic wrap and knead until smooth. Place spoonfuls of mixture in mid-cup of each muffule or loaf to form patty, seal and fold flat. Cover tightly with plastic wrap and refrigerate for one hour at room temperature or overnight.
Rectangle muffule(s) in half. Invert twin pancakes on two platter(s) of clean serving plates. Top with patty(s) and lettuce and serve.
To make filling: In a small bowl, whisk together egg yolks and water. Stir egg yolks and rice mixture (with tomatoes) into the egg yolk mixture as well. Heat oil and sprinkle with basil.