Bacon Cheeseburger Egg rolls - KTVN Channel 2 - Reno Tahoe News Weather, Video -

Bacon Cheeseburger Egg rolls

Bacon Cheeseburger Egg rolls

Prep Time:  10 mins
Cook Time: 20 mins
Total Time: 30 mins


Ingredients:

2 lbs Ground Beef
1 Yellow onion diced
2 tbsp Worcestershire Sauce
8 strips bacon
1 cup shredded cheese
1 tbsp olive oil
Eggroll wrappers

Directions:

In a medium sized pan, add onions and olive oil, sauté onions until glistening. Add ground beef and   Worcestershire sauce and cook until all the pink is gone. When done, drain the grease and set aside.  For the bacon: Add slices of bacon to a baking sheet, bake at 400 degrees for 20 minutes. Let cool and set aside. Take the egg roll wrapper dip it in a bowl of water to make it smooth and wet and place it in front of you,  turn it so it sits like a diamond rather than a square.  Add the filing in the center from corner to corner. Add a strip of bacon, ground beef mix and shredded cheese. Roll by taking the bottom corner and tucking it under the filling. Make as many as you like until the filling is gone. Then bring in both sides and continue to roll. Set each roll in a lightly oiled baking dish. Bake at 350 degrees for 10 minutes or until egg roll is browned.

Cuban Burger Egg roll

Ingredients:

Ground beef
Swiss cheese
Slice of ham lunch meat
Dill pickle spear


Directions:

Take the egg roll wrapper dip it in a bowl of water to make it smooth and wet and place it in front of you,  turn it so it sits like a diamond rather than a square.  Add the filing in the center from corner to corner. Add a strip of swiss cheese, strip of ham, dill pickle spear and ground beef mix.  Roll by taking the bottom corner and tucking it under the filling. Then bring in both sides and continue to roll. Set each roll in a lightly oiled baking dish. Bake at 350 degrees for 10 minutes or until egg roll is browned.

Dipping Sauce

1/4 cup of mayonnaise
1/4 cup of ketchup
2 tablespoons of pickle relish
Mix together


Enjoy!


Disclaimer
This recipe is intended for general diet only. Chronic Kidney Disease, Dialysis and Diabetes patients should check with your doctor, dietician or nutritionist for serving sizes and ingredients that are best for you. Each individual diet may vary.

  • Delicious by DaVita SegmentsDelicious by DaVita SegmentsMore>>

  • Greek Seafood Salad

    Greek Seafood Salad

    Tuesday, September 16 2014 8:54 PM EDT2014-09-17 00:54:51 GMT
    Dressing
    ¼ cup plus 2 tablespoons extra-virgin olive oil
    3 tablespoons red wine vinegar
    ½ teaspoon minced garlic
    ½ teaspoon kosher salt
    ½ teaspoon dried oregano
    ¼ teaspoon crushed red pepper flakes
    Salad
    1 large vine-ripened tomato, cut into medium cubes
    ½ cup pitted Kalamata olives, each quartered
    3/4 cup thinly sliced celery
    ¼ cup diced red onion
    1 pound small shrimp (36/45 count), peeled and deveined
    1/2 pound small bay scallops
    ½ pound
    More >>
    Dressing
    ¼ cup plus 2 tablespoons extra-virgin olive oil
    3 tablespoons red wine vinegar
    ½ teaspoon minced garlic
    ½ teaspoon kosher salt
    ½ teaspoon dried oregano
    ¼ teaspoon crushed red pepper flakes
    Salad
    1 large vine-ripened tomato, cut into medium cubes
    ½ cup pitted Kalamata olives, each quartered
    3/4 cup thinly sliced celery
    ¼ cup diced red onion
    1 pound small shrimp (36/45 count), peeled and deveined
    1/2 pound small bay scallops
    ½ pound
    More >>
  • Eggplant Rollatini

    Eggplant Rollatini

    Tuesday, September 16 2014 8:54 PM EDT2014-09-17 00:54:29 GMT
    Makes about 6 servings

    Olive oil cooking spray
    Olive oil to lightly coat eggplant
    1 ½ lb Eggplant, cut lengthwise into ¼-inch thick slices
    ½ tsp Sea salt
    1/ tsp Freshly ground black pepper
    2 cups Your favorite marinara sauce
    3 ea Red bell peppers, roasted, peeled and seeded
    1 cup Part skim milk ricotta cheese
    1 ea Egg, large
    ½ cup Arugula, chopped
    1 tsp Freshly grated lemon zest
    2 ea Garlic cloves, minced
    10 ea Large basil leaves, chopped
    More >>
    Makes about 6 servings

    Olive oil cooking spray
    Olive oil to lightly coat eggplant
    1 ½ lb Eggplant, cut lengthwise into ¼-inch thick slices
    ½ tsp Sea salt
    1/ tsp Freshly ground black pepper
    2 cups Your favorite marinara sauce
    3 ea Red bell peppers, roasted, peeled and seeded
    1 cup Part skim milk ricotta cheese
    1 ea Egg, large
    ½ cup Arugula, chopped
    1 tsp Freshly grated lemon zest
    2 ea Garlic cloves, minced
    10 ea Large basil leaves, chopped&
    More >>
  • Ratatouille

    Ratatouille

    Thursday, August 21 2014 3:14 PM EDT2014-08-21 19:14:39 GMT
    1/3 cup Olive oil
    5 Cloves garlic, smashed
    1 Onion, sliced
    1 Dried bay leaf
    1/4 tsp Dried oregano
    1/4 tsp Dried tarragon, crumbled
    1/4 tsp Dried thyme, crumbled
    1/8 tsp Ground coriander seeds
    3/4 lb Eggplant, cut into 1-inch pieces (about 3 cups)
    1 small Zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
    1 Red bell pepper, cut into 1-inch pieces
    1 Yellow bell pepper, cut into 1-inch pieces
    3/4 pound Cherry tomatoes
    2 tbsp Fre
    More >>
    1/3 cup Olive oil
    5 Cloves garlic, smashed
    1 Onion, sliced
    1 Dried bay leaf
    1/4 tsp Dried oregano
    1/4 tsp Dried tarragon, crumbled
    1/4 tsp Dried thyme, crumbled
    1/8 tsp Ground coriander seeds
    3/4 lb Eggplant, cut into 1-inch pieces (about 3 cups)
    1 small Zucchini, scrubbed, quartered lengthwise, and cut into 1-inch pieces
    1 Red bell pepper, cut into 1-inch pieces
    1 Yellow bell pepper, cut into 1-inch pieces
    3/4 pound Cherry tomatoes
    2 tbsp Fre
    More >>
Powered by WorldNow
All content © Copyright 2000 - 2014 WorldNow and Sarkes Tarzian, Inc. All Rights Reserved. For more information on this site, please read our Privacy Policy and Terms of Service.