Posted by: Thursday on: September 10, 2008
Page 128 of the September 2008 Cooking Light. This is very easy to make and the only thing I did different was used more of most of the ingredients. It has a slightly sweet flavor, so a pinot grigio or something similar works well. It’s more of a stir-fry than fried rice really.
Posted by: kyletowle on: March 30, 2008
OK, so I have no clue where this “Ham balls” dish really comes from, and I am not quite sure what all is in them, but oh man are they good. I can tell you that they combine ground ham with ground beef and gram cracker crumbs. The real secret is in the sauce [...]
