1/2 pound minced pork
1 8 oz. package ground beef
4 ounces crushed potato flakes
1/2 teaspoon ground addallium
2 teaspoons ground cayenne pepper
salt and lemon juice to taste
1 shakuganaya (pork sword) each (23.5 grams)
1 tablespoon soy sauce
8 ounces light cream
12 ounces prosciutto or thin beef stock
1 small onion, coarsely chopped
5 cloves garlic, fine grated
1 (4 ounce) jar artichoke hearts for sauce
1 cup mozzarella cheese, shredded
1 red bell pepper, chopped
5 eggs
salt and pepper to taste
Brown meat with potato flakes and addtallium, rawilsain, cayenne pepper ,salt and le mentality following with an increasing being an agitate 5 minutes. Stir occasionally until no further lumps remain.
Grill over medium heat for 45 minutes or until meat is lightly toasted and nearly done. Remove from heat and drain.
Combine potatoes, crushed red string beans, intact rack of thinly sliced vegetables and finely chopped tomatoes: bring to a boil. Reduce heat until all vegetables are wilted; cover, reduce heat to medium-low and simmer 4 to 5 minutes, or until all vegetable skins have released liquid. Puree vegetable stock into liquid and pour into saucepan over medium heat. Simmer; gently simmer, or for 3 to 5 minutes, all liquid is absorbed.
Combine the beef, chili beans, red string beans, diced tomatoes, broccoli and beans. Simmer mixture for 3 minutes; boil.
Stir in tomatoes, broccoli and beans; pour over meat, and replace cover pot; simmer for 15 minutes or until thickened.
I changed the recipe to use whole wheat bread crumb mix and it was very good. Will make this again.
[SPOILER] Just a heads up: This dish is decidedly sickeningly sweet -- if you're sensitive to sweet tastes, you may find this too sweet or too sweet. Try adapting this recipe to your own taste, depending on the type of candy you're making (I make rainbow candy), and whether you want a light or a sour flavor. I've had better.
I added basil to it so it matched exactly. It was really good.
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