#beef cheese ball recipe

[peoplelookingatcitibike]

Dips and Spreads Recipe This recipe for chipped beef cheese ball is quick and easy to prepare for any occasion. Spread it on crackers.

[disneyshiddenmagic]

Dried Beef Cheese Ball Worcestershire sauce and green onions are used to flavor these dried beef cheese balls, but you can also use chopped olives or nuts.

[artnewsmag]

Appetizers and Snacks - Cheese Dips and Spreads - Chipped Beef Cheese Ball For any occasion, this recipe for chipped beef cheese balls is quick and simple to make. It can be put on crackers.

[only-jane-austen]

Dips and Spreads - Beef and Cheese Ball Recipe No cooking required on this hearty hors d 'oeuvre -processed, dried beef delivers all the flavor in an instant.

[beckypittman]

Beef and Cheese Ball This hearty appetizer doesn't need to be cooked because processed, dried beef gives it all the flavor right away.

[chantedeer]

Dried Beef Ball Recipe This cocktail party favorite is made with cream cheese, dried beef, Worcestershire sauce, and green onions. The recipe can be increased. 1 tablespoon Worcestershire sauce, 2 packages cream cheese softened, 1/2 teaspoon seasoned salt, 6 green onions chopped, 5 ounces dried beef chopped

[henryelliot]

Dips and Spreads - Chipped Beef Cheese Ball For any occasion, this recipe for chipped beef cheese balls is quick and simple to make. It can be put on crackers.

[jessicatherrien]

Dried Beef Cheese Ball Recipe This dried beef cheese ball recipe is flavored with green onions and Worcestershire sauce, but you can add chopped olives, nuts, or whatever you like! 1/4 teaspoon onion salt, 3 ounces dried beef, 1 tablespoon Worcestershire sauce, 2 green onions chopped, 1.25 teaspoons monosodium glutamate, 8 ounces cream cheese

[dailychylerleigh]

Beef and Cheese Ball This hearty appetizer doesn't need to be cooked because processed, dried beef gives it all the flavor right away.

[foodshowxyz]

Cheese-Stuffed Meatballs Recipe

Ingredients:

• 500g ground beef 🥩

• 1 egg 🥚

• 50g breadcrumbs 🍞

• 50g grated Parmesan cheese 🧀

• 2 cloves garlic, minced 🧄

• 1 teaspoon salt 🧂

• 1 teaspoon black pepper 🌶️

• 100g mozzarella cheese, cut into small cubes 🧀

• 2 tablespoons olive oil 🫒

Instructions:

1. Prepare the Meat Mixture:

• In a large bowl, combine ground beef, egg, breadcrumbs, Parmesan cheese, minced garlic, salt, and black pepper. Mix well until all ingredients are evenly distributed.

2. Shape the Meatballs:

• Take a small amount of the meat mixture (about the size of a golf ball). Flatten it in your palm and place a cube of mozzarella cheese in the center. Fold the meat mixture around the cheese, ensuring it is completely sealed.

3. Cook the Meatballs:

• Heat olive oil in a large frying pan over medium heat. Add the meatballs and cook, turning occasionally, until they are browned on all sides and cooked through (about 10-15 minutes).

4. Serve:

• Transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil. Serve hot with your favorite dipping sauce or over pasta.

[babsvibes]

A soup recipe that’s relatively cheap and easy because I cook like a single mother of four

In one pot: brown a pound of beef, strain the grease, then add two taco seasoning packets, a diced yellow onion, a can of corn, a can of pinto beans, a can of rotel or diced tomatoes (don’t strain the cans, dump them entirely into the pot). Cook until flavors combine. Serve with shredded cheese, sour cream, and tortilla chips.

For fool-proof instructions:

Get a pot. You will only need one pot. Should be big enough that a soccer ball could sit in it (but doesn’t have to be a submerged soccer ball).

Throw a package of ground beef in it (usually around one pound) and cook until the pink is gone.

Can be the cheap tube of ground beef or a different meat, who cares. If you don’t have a fancy way of straining grease so it doesn’t go in your drain, get a wad of paper towels and c a r e f u l l y let it soak up that puddle of grease then throw the paper towels away.

Take two taco seasoning packets and sprinkle that over the beef. Stir.

Yes it’s mostly dry seasoning on beef don’t worry there will be liquid in a second. You can use only one packet if you prefer less seasoning. Add a little extra water if you need to tone it down.

Throw in a diced onion. Stir.

I wouldn’t go for a sweet onion, but it would probably fine if you used whatever kind of onion you have. If you want to use a shallot, go ahead. Maybe try dicing while the meat is cooking. If you didn’t, just take the meat off heat and finish the onion. Put it back on heat once you’ve thrown the onion in. You can skip the onion if you want.

Dump a can of corn, a can of pinto beans, and a can of diced tomatoes into the pot. Stir.

Do not drain them first. Just dump. I try to grab the cans that are like duel ingredients so fiesta corn, beans with jalapeños, and tomatoes with green chilies. Literally all of this is interchangeable. If you have a different kind of bean, sure use those. If you have stewed tomatoes, go ahead. It comes down to texture and slight variations on flavor but because of the seasoning packets it will mostly taste the same regardless.

Bring it to a boil then lower the heat, cover with a lid, and let it simmer. Cook until you can see through the onions. If you skipped the onion, taste periodically for the flavors to come together. You can give it a stir every once in a while.

The flavors “coming together” looks like when color saturations all match to form one soup instead of five separate ingredients. Like when you put a filter over a photo and now it looks more balanced? This could be like fifteen or twenty minutes but I don’t know your stove.

If you’re like “this isn’t enough juice to be a soup” give it a few minutes as the ingredients release their moisture. If after like ten minutes there’s still not enough liquid to your liking, pour some extra water in there by rinsing out one of your previously used cans (like if there’s still beans stuck in the bean can, fill it halfway with water, swish it around, and add that).

Serve with shredded cheese, sour cream, and tortilla chips. Hot sauce optional.

If you want to add more stuff, do it. Peppers? Sure. Shallot instead of or alongside an onion? Go for it. More beans? I’m down if you are. If you want to get rid of stuff, sure thing boss. It does not matter. This is simply the easiest recipe.

[thefoodnearme]

Ultimate Smashburger Stack Recipe

Ingredients:

1 lb ground beef (80/20 blend)

4 burger buns

4 slices of cheddar cheese

1 cup shredded lettuce

4 slices of tomato

4 pickle slices

1 small onion, thinly sliced

2 tbsp butter, melted

1 tbsp olive oil

Salt and pepper to taste

Special Sauce: ½ cup mayonnaise, 2 tbsp ketchup, 1 tbsp mustard, 1 tsp pickle juice

Instructions:

Preheat a cast-iron skillet or griddle over high heat.

Divide beef into 4 balls, season with salt and pepper. Smash each ball onto the skillet with a spatula.

Cook each patty for 2 minutes per side; add cheese and let melt.

Toast buns with melted butter.

Assemble: Spread sauce on bun, layer lettuce, tomato, pickles, onion, patty, and top bun. Serve hot.

[kushblazer666]

THINGS YOUR MOTHER SHOULD HAVE TOLD YOU

1. Take your bananas apart when you get home from the store. If you leave them connected at the stem, they ripen faster.

2. Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!

3. Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.

4. Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.

5. To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.

6. For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler and pour over warm brownies. Let set for a wonderful minty frosting.

7. Add garlic immediately to a recipe if you want a light taste of garlic and at the end of the recipe if your want a stronger taste of garlic.

8. Leftover snickers bars from Halloween make a delicious dessert. Simply chop them up with the food chopper. Peel, core and slice a few apples. Place them in a baking dish and sprinkle the chopped candy bars over the apples. Bake at 350 for 15 minutes!!! Serve alone or with vanilla ice cream. Yummm!

9. Reheat Pizza

Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.

10. Easy Deviled Eggs

Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done easy clean up.

11. Expanding Frosting

When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.

12. Reheating refrigerated bread

To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.

13. Newspaper weeds away

Start putting in your plants, work the nutrients in your soil. Wet newspapers, put layers around the plants overlapping as you go. Cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.

14. Broken Glass

Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.

15. No More Mosquitoes

Place a dryer sheet in your pocket. It will keep the mosquitoes away.

16. Squirrel Away!

To keep squirrels from eating your plants, sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.

17. Flexible vacuum

To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.

18. Reducing Static Cling

Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and ... guess what! ... static is gone.

19. Measuring Cups

Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out. (Or spray the measuring cup or spoon with Pam before using)

20. Foggy Windshield?

Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car When the windows fog, rub with the eraser! Works better than a cloth!

21. Re-opening envelopes

If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.

22. Conditioner

Use your hair conditioner to shave your legs. It's cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair.

spotted on the Tedooo app

23. Goodbye Fruit Flies

To get rid of pesky fruit flies, take a small glass, fill it 1/2' with Apple Cider Vinegar and 2 drops of dish washing liquid; mix well. You will find those flies drawn to the cup and gone forever!

24. Get Rid of Ants

Put small piles of cornmeal where you see ants. They eat it, take it 'home,' can't digest it so it kills them. It may take a week or so, especially if it rains, but it works and you don't have the worry about pets or small children being harmed!

[posttexasstressdisorder]

Let's talk Meatballs.

I used to make "meat sauce" where I'd brown the ground beef and add the rest of the ingredients, and then I started experimenting with meatball recipes, adding/improvising, and over the years I've come up with a fool-proof set of ingredients to make killer meatballs to go with whatever kind of sauce you prefer. Tomato, of course, being the first that comes to mind, but a cream sauce or Alfredo would work just as well. My pasta of choice is Linguine. Not as massive as fettucini, not as annoyingly round as spaghetti. Flat spaghetti. Twirls on your fork so much better.

Exhibit A: the pan of meatballs I just took out of the oven:

Those are roughly 3" to 3 1/2" round.

To make this pan of 15 big-ass meatballs I used:

1 lb. ground beef

1 lb. hot Italian sausage (chub)

1 lb. mild Italian sausage (chub)

1/2 large yellow onion, finely minced

1/3 red bell pepper, finely minced

1/3 green bell pepper, finely minced

1 entire POD of garlic, finely minced

2 cups "Italian" Seasoned Breadcrumbs: the store brand is just as good as the "progresso" and lots cheaper.

1 cup water

4 eggs

2 teaspoons salt

1/2 teaspoon black pepper

1/2 cup grated parmesan cheese

-----

Oven at 350

-----

I used the stand mixer to mix the three meats to a uniform consistency. Otherwise, you just get in there and mash and squish and get your hands ridiculously greasy until the three meats are mixed. Set the meat aside for a minute.

Mix the water and eggs in a separate bowl with a stick blender until foamy.

In a large bowl, put the breadcrumbs, onion, garlic, peppers, parmesan, and seasoning. Pour the water/egg mixture in and stir with a large spoon until the water and egg are fully absorbed and the veggie fragments all uniformly distributed. Let sit for a few minutes until it is fully incorporated.

Now dump the meat in atop that, and go to town squishing and mashing until it's all mixed into a uniformly sticky combo!

Form into balls, bake on racks in a foil-lined cookie/baking sheet, about 35-40 minutes for large sized meatballs.

You can either prepare your sauce and let the meatballs simmer in the sauce and let the flavors blend for about 25-30 mins, or let the meatballs cool and FREEZE them, and you'll have meatballs whenever you get the urge for a big plate of pasta, sauce and meatballs. I usually freeze them all, except one or two. They have stayed in the freezer for at least a couple months with no ill effects, they always reheat beautifully.

Thanks for coming to my TED Talk.

[mokkkki]

deadpool's chimichanga recipe <3 

this is the guide for the chimichangas wade makes in chapter 38 of the tangled web we weave, and it happens to be something ive been making these past months, so i thought id share the recipe <3

this recipe was originally gotten from my cousin, and i experimented and changed it over time. i am in no way a chef. but deadpool is, so please enjoy!

ingredients for the chimichanga filling:

1 pound ground beef (you can marinate it overnight in in a mixture of lime juice, garlic, and your favorite spices) 

1 small onion, finely chopped

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

3 jalapeño pepper, seeded and minced (3 cause i like it spicy! adjust to your spice preference)

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon paprika

salt and pepper, to taste

1 cup black beans, drained and rinsed

1 cup corn kernels (i prefer fresh, but frozen also works)

1 cup shredded cheddar cheese

vegetable oil, for frying

ingredients for the guacamole:

2 ripe avocados, peeled and pitted

1/2 small onion, finely chopped

1 small tomato, diced

1 clove garlic, minced

1 jalapeño pepper, minced (adjust to your spice preference)

juice of 1 lime

salt and pepper, to taste

ingredients for tortillas:

2 cups all-purpose flour

1/2 teaspoon salt

3/4 cup warm water

3 tablespoons vegetable oil

ingredients for serving:

sour cream

salsa

chopped fresh cilantro

lime wedges

(optional) pickled red onions 

instructions:

one. prepare the guacamole:

in a bowl, mash the avocados with a fork until mostly smooth.

stir in the chopped onion, diced tomato, minced garlic, minced jalapeño, and lime juice.

season the guacamole with salt and pepper to taste. cover with plastic wrap, pressing it directly against the surface of the guacamole to prevent browning, and set aside.

two. prepare the chimichanga filling:

in a large skillet, heat a tablespoon of vegetable oil over medium-high heat.

add the chopped onion and minced garlic and sauté for 2-3 minutes until they become fragrant and translucent.

add the ground beef and cook, breaking it apart with a spoon, until it's browned and cooked through. drain any excess fat if needed.

stir in the diced red and green bell peppers, minced jalapeño, chili powder, cumin, paprika, salt, and pepper. cook for another 2-3 minutes until the peppers start to soften.

add the black beans and corn kernels to the skillet, cooking for an additional 2-3 minutes to heat them through.

remove the skillet from heat and stir in the shredded cheddar cheese until it's melted and the filling is well combined.

three. make the tortillas (ones from supermarket work too ofc):

in a mixing bowl, combine the flour and salt.

add the warm water and vegetable oil to the dry ingredients and mix until a dough forms.

knead the dough on a floured surface for a few minutes until it becomes smooth.

divide the dough into 4 equal portions and roll them into balls.

flatten each ball into a thin circle using a rolling pin.

heat a skillet over medium-high heat and cook each tortilla for about 1-2 minutes on each side, or until they puff up and have golden spots. keep them warm in a clean kitchen towel.

four. assemble the chimichangas:

lay out the large flour tortillas on a clean surface.

spoon an equal amount of the chimichanga filling onto the center of each tortilla.

fold in the sides of the tortilla and then roll it up tightly, creating a burrito-like shape.

five. fry the chimichangas:

in a large, deep skillet, heat about 2 inches of vegetable oil over medium-high heat until it reaches around 170°c.

carefully place the chimichangas seam side down into the hot oil using tongs.

fry the chimichangas for about 2-3 minutes per side, or until they are golden brown and crispy.

use tongs to remove the chimichangas from the oil and place them on a paper towel-lined plate to drain any excess oil.

(for extra crispiness, you may double fry) 

six. serve:

serve the chimichangas hot, topped with a generous dollop of guacamole, sour cream, salsa, chopped cilantro, pickled red onions, and a lime wedge on the side.

seven. eating: 

gather your friends

get comfy 

get hydrated (i like to make hibiscus or tamarind agua fresca w it, or a good, green ice tea) 

and enjoy <3 

[myaeomi-sims]

🎄must have christmas cc, mods & recipes! 🎀

showcase video 𐙚 ‧₊˚ ⋅

cas backgrounds

christmas morning cas background - cinnasims

bright & merry cas room - largetaytertots

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collections holiday glamour - joliebean x icfb ♡ sleigh all day - joliebean x icfb ♡ tis the season - joliebean december 2020 - sentate ♡ december 2022 - sentate ♡ christmas slippers - jius sims

misc apricot rush - christmas cat sweaters ♡ christmas dog sweaters goodchills studio - toddler giggles dress ♡ toddler marshmallow dress

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christmas jellycats - bbygyal123 ♡ cozy christmas rugs - donut co.

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mods

scrub tree sponge replacement - apricot rush

presents overhaul - apricot rush

holiday themed entry screens - plumbaleena (my fave's the gingerbread one!)

festive loading screen - apricot rush (forgot to show these 2 off ~(>_<。oops!)

recipes

icemunmun custom recipe

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grannies cookbook

winterfest lasagne yule log 2.0 snacks for father winter winterfest cupcakes (baking) sweet holiday bread gingerbread house gingerbread cake peppermint cupcakes

tiana’s cookbook

currant cake winterfest pudding

oni’s cookbook

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