3 tablespoons butter
1 (16 ounce) can garbanzo beans, drained
1 cup baby carrots
1 cup ketchup
1 cup lean ground beef
2 tablespoons rum flavored distilled white vinegar
2 clove garlic, minced
3 teaspoons dried oregano
3 teaspoons dried basil
2 teaspoons dried rosemary
1 teaspoon dried sage
1 teaspoon dried lemon peel
In a large...
8 ounces ketchup
8 ounces Garbanzo beans
3 egg yolks
1 cup crushed cornflakes cereal
1/2 cup Irish cream liqueur
2 teaspoons balsamic vinegar
1 teaspoon dried parsley
1/2 teaspoon ground cinnamon
In a mixing bowl, blend 1/2 cup of garbanzo beans, 2 egg yolks, crushed cornflakes, 2 tablespoon rum, vinegar, 1 teaspoon garlic, oregano, basil, rosemary, sage, lemon peel. Cover, and refrigerate or freeze!
Mix together 1/2 cup ketchup, chopped garlic, crushed cornflakes cereal, Irish cream, 2 teaspoons balsamic vinegar, parsley, cinnamon, and strained lemon juice. Pour into 10-inch x 10-inch skillet.
Bake 45 to 50 minutes or until a knife inserted in center comes out clean. Cool, and serve warm or cold.
This was a HUGE hit at our Super Bowl party! I was skeptical at first because all of the spices were used, but they were worth it. I did substitute the butter for the coconut and almond milk I had from a can, and I put the salsa in the middle instead of the cream. It was so good that I did it over rice. My fiance pointed out the new take-out advantage. I put the pieces in a crescent shape and used my frosting brush to do a sesame seed slather. OMG sooo Good! This would also be great as a topping for grilled chicken breasts!
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