Prep 20 m Cook 20 m Ready In 40 m Preheat oven to 350 degrees F (175 degrees C). Place ground beef and ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fluids. In a medium saucepan over low heat, melt the processed cheese. Mix the melted processed cheese into the meat mixture. Spoon the blended mixture onto cocktail rye bread slices. Arrange slices in a single layer on a large baking sheet. Bake in the preheated oven 10 to 12 minutes, until processed cheese begins to brown. Serve warm'}"

Prep 12 m Cook 10 m Ready In 22 m Preheat grill to medium heat. Whisk eggs in a bowl and stir in Worcestershire sauce, bacon, green onion, garlic, and blue cheese. In a large bowl, mix beef and egg mixture with a fork. Shape into eight burger patties. Whisk blackening spice ingredients together and dust onto patties. Be sure to lightly rub the blackening spice onto each side and let rest in the refrigerator for ten minutes. Then place burgers on the grill and cook to desired temperature. Once cooked, place each burger into a warmed bun and add your favorite toppings

Prep 5 m Cook 30 m Ready In 35 m Place chili, cream cheese, salsa, and roast beef in a large saucepan. Heat slowly, stirring occasionally until the mixture comes to a slow boil. Serve with chips and enjoy!'}"

Prep 20 m Cook 2 h Ready In 2 h 20 m Combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, 1 clove garlic, and beaten egg in a large bowl. Mix well and form into 12 balls. Store covered in refrigerator until needed. Cook and stir onion, 5 cloves garlic, and olive oil in a large saucepan over medium heat until onions are translucent, 5 to 7 minutes. Stir in tomatoes, salt, sugar, and bay leaf. Cover with lid, reduce heat to low, and simmer for 60 minutes. Stir in tomato paste, 1/2 teaspoon ground black pepper, basil, and meatballs. Simmer on low heat until meatballs are cooked through, about 30 minutes

Prep 20 m Cook 25 m Ready In 45 m In a medium saucepan, bring 2 cups of the chicken broth to a boil. Stir in couscous and 1 1/2 teaspoons of the olive oil. Turn off heat, cover, and let stand 10 minutes. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the chicken, season with pepper, and cook until no longer pink and juices run clear. Remove chicken from the skillet, and set aside. Heat the remaining olive oil in the skillet over medium heat. Stir in the jalapeno peppers and carrot, and saute about 2 minutes. Mix in the zucchini, green onions, ginger, and 1/4 cup chicken broth. Continue to cook and stir until tender, about 5 minutes. In a small bowl, blend the remaining 1 cup chicken broth with curry powder, coriander, and cornstarch. Pour over the vegetables. Return chicken to the skillet. Continue cooking about 2 minutes until chicken is coated and the broth mixture begins to thicken. Serve over the couscous

Prep 1 h Cook 20 m Ready In 1 h 20 m Brown beef and pork in a large frying pan with a small amount of oil over medium heat. Drain, place in a large mixing bowl, and set aside. In the same pan, cook the carrots with a splash of soy sauce until tender. Add the bean sprouts, snap peas, mushrooms, and green onions, and a dash each of soy sauce, salt, garlic powder, and black pepper. Cook and stir for 5 minutes, or until vegetables are tender but still firm. Add to beef and pork, and toss to combine. Work with 5, or so, spring roll wrappers at one time, leaving the others covered with a damp cloth to prevent them from drying out. Lay the wrappers so that one corner is facing you. Place a small amount of filling mixture on the corner closest to you, and fold over. Fold the two outside corners inward, then continue rolling up as you would a burrito, leaving the top corner exposed. Brush a small amount of egg white on the top corner, finish rolling, and seal. Repeat with remaining filling and wrappers. Heat vegetable oil in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Fry rolls for about 5 minutes, or until golden brown, then drain on paper towels