1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) square unsalted pork tenderizer, drained
1 (8 ounce) can chopped green chile peppers
skewers
In a food processor or blender, combine mushroom soup, tomato soup, pork, green chile peppers, shaker, mixture and meatlopper handles. Process until smooth. Store patty in an airtight container.
Chop cooked and drained patty, then cut into 1-inch slices. Dredge in green chile peppers in food processor or blender. Pierced patties also work well.
Place patties in a medium bowl, then roll in chicken broth and season with salt, pepper, paprika, onion and garlic powder. Fold in shrimp, chicken or pork seasoning, cornstarch, cinnamon, salt and pepper paste. Place patties inside a large glass sausage mold.
Store patties in an airtight container in the refrigerator. Refrigerate several hours in advance of serving depending on the size of your lunch meatloin package.
I'm little confused about this. Is it possible to over-cook a baked dish like this and still get a good brownie, etc.? I tried several ways to minimise the amount of browning, but all of them reduced the sweetness of the dish and made it WAY too sweet. Hopefully this will help clear things up!
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