It's a mini taco! Spiced ground beef & cheese enclosed in a crunchy shell. Use whatever combination of meat & cheese you like. This is what I had on hand. Filling to wrapper ratio is not approximate. If you have extra of either just freeze for later use. Prep time includes refrigeration.
This is my favorite way to prepare chili. I just tossed in what I had on hand and the result is delish! I love to stir in a tsp. of mayo instead of sour cream into my chili...soo yummy. I served this up with cream cheese & cheddar quesadillas.
I've had this out over some fresh island fish...delish! Was thrilled to find this recipe on Food Network posted by the talented local chef Sam Choy. If you can get some Aloha Shoyu, use it! Can't wait to try this at home!
This is a local breakfast favorite with over easy eggs and some steaming white rice. The mix can be made a day ahead to allow the flavors to blend. The patties will also be easier to make once the mixture has chilled.
I make many versions of this recipe, by far this has been my hubby's favorite. The unique thing about this dish is that I incorporate the rice noodles into the homemade meatballs that simmer to make that delicious broth.
I got this off my bottle of Lea & Perrins or "W" sauce as I like to call it! When my DH goes silent and you just hear mmmm...you know it's good! The key is to make it early and let it sit in the fridge so the ingrediants can make each other happy. I love caesar salads and this is a must try!