Then make a layer with half of
the remaining meat mixture.
Repeat with
the remaining meat mixture; you should have enough for 12 meatballs.
Layer
the remaining meat mixture over the cheese and pat down to fill in any gaps.
Grease the bottom of a large, heavy casserole with a little oil, and 1/3 of the rice, 1/2 of the meat mixture, 1/3 of the rice,
the remaining meat mixture, and top with the remaining rice.
Place the cheese and bacon in the center and top with
the remaining meat mixture.
Not exact matches
Repeat layers again, with
remaining noodles, the rest of the
meat mixture and then ending with the cheese.
When the
meat is tender, add the
remaining garlic
mixture, unblended chili powder, cumin, 3 tablespoons paprika, oregano, 1 teaspoon salt, 1/2 teaspoon pepper and the hot chile powder.
Add the beef, potatoes, corn, and
remaining broth to the chile
mixture and simmer for an hour or more until the
meat is tender and the potatoes are done.
Top the second layer with all of the cheese
mixture and finish with a top layer of the
remaining meat sauce.
Top with
remaining duck
meat and sausages, then
remaining ragout
mixture.
Add the kidney beans, diced tomatoes, chili powder, salt, and
remaining 1 teaspoon of cumin and 1/4 teaspoon of cayenne to the
meat mixture and stir together until well combined.
Squeeze the lime juice over the
meat, and sprinkle the
remaining cumin, coriander, and garam masala over the
mixture.
Spread the cheese
mixture over the pasta with a rubber spatula, and then top with the
remaining meat sauce.
Divide the
meat mixture between the peppers, then top with the mashed Idaho ® potatoes and
remaining cheese, and place in a glass baking dish.