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Samosa III Recipe


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.


Nii writes:

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It was amazing! I first used in as a layer in a baked Brie (without the avocado). Then used it to top the baked Brie. We also used it on the pork roast for dinner that night. It was a huge hit and just the right combination of sweet and spicy.
Vozoco writes:

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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!