Divide your meat into 4 equal portions and roll them into a ball. One-by-one, place the burger balls between parchment paper and using a pan, press them into a 1/4 inch thick patty, and season the top with Lowry’s seasoned salt. Place them aside and repeat for the remainder.
Heat a large sauté pan over medium heat and spray with extra virgin olive oil.
Add the mushrooms and sliced onions and sauté for 3 to 5 minutes. Season with salt and ground black pepper and add the 2 Tbs of butter.
Sauté the onions and mushroom for 10 to 15 minutes to caramelize the onions and cook the mushrooms. Stirring frequently.
Place the onions and mushrooms in a bowl and set aside.
Prepare the bacon how you see fit and to your preference, whether that is crispy or not. Set the bacon aside.
Heat a large pan over medium heat, if you have a hex-clad pan medium low, for 2 to 3 minutes.
Take your patties and place them on the pan, seasoned side down, and season the other side of the patty.
Cook the burgers until nicely seared and blood has started to appear all across the top of the patty, about 3 to 4 minutes.
Flip the burgers and cook for another 3 to 4 minutes. You can cook to your preference, but if you want to ensure that all potential bacteria has been eliminate, cook until the patty has reached an internal temperature of 160 degrees (F). However, a juicy burger is better than a dry burger. Just check the middle for your doneness.
When the burger is close to being done, place a couple spoonfuls of the sautéed onions and mushroom. Top with a slice of Gouda to lock in the onions and mushrooms on top of the burger.
Build the burger. On the bottom bun (butt), spread a spoonful of the steakhouse sauce and then top with a handful of the shredded lettuce, add a couple of pickles, then the burger patty with the onion-mushroom-gouda, 2 or 3 slices of the cooked bacon (whole or halved). Top with the top bun (crown) and enjoy!!!
Press down a 12 cup muffin pan on top of the the dough and outline the bottoms with a knife.
NOTE: You can also cut out 12 squares to place in the bottom of the muffin cups.
Spray the bottoms of the muffin pan.
Press the pizza dough cut-outs into the bottom of the pan.
Put 1 Tbs/Spoonfull of marinara or pizza sauce on top of the pizza dough.
Place one or two pepperoni slices on top of the sauce.
Top with cheese, either one or two pinches. Your preference.
Put a pinch of Italian seasoning on top and a dash of grated parmesan.
Bake for 15 to 18 minutes. If the cheese has not browned, place the oven on high broil and move to the highest rack. Broil until the cheese is slightly browned.
Remove from the oven and let it rest for 3 to 5 minutes.
In a food processor or blender, add the quartered tomatoes, onion, garlic, seasonings, and 4 cups of the broth. Blend until smooth (about 2 to 3 minutes).
In a large pot or sauce pan, heat the vegetable oil over medium heat.
Add the Fideo and stir. Toast the Fideo for 3 to 5 minutes, stirring frequently, until the Fideo browns.
Add the tomato mixture, rinse the blended apparatus with 2 more cups of chicken broth, and add to the pot.
Bring to a boil, cover, reduce heat to low, add the Mexican Oregano, and simmer the soup for 15 minutes.
Remove the cover and simmer for another 10 minutes to reduce.
Serve in a bowl with your desired toppings, whether that be cilantro, lime, or queso fresco.
Make your eggs. Place the eggs in a small pot, fill with cold water, about 1 inch above the eggs. Bring to a rolling bowl over medium-high heat. Once boiling, cover, turn off the heat and leave for 11 minutes. When the eggs are done, put them in ice water, and let them sit for at least 14 minutes. Peel the eggs and remove the egg yolks from the whites. Chop the whites and set aside, place the yolks in a bag and put in the freezer to shave as a garnish.
Make your macaroni. Bring a small pot of salted water to a boil and cook the macaroni for 8 to 10 minutes, or according to the package instructions. Drain the macaroni and set aside.
Make your potatoes. Peel the russet potatoes and cut them into 1.5 inch pieces. Place them in a large pot and cover the potatoes with water, at least 1 inch above the potatoes. Bring the pot to a boil and boil the potatoes for 15 to 20 minutes. Checking the doneness of the potatoes often. Once tender, drain the potatoes, and let them sit for 5 minutes to cool slightly.
After the potatoes have cooled slightly, place in a large bowl and mash the potatoes. While mashing, add the sugar, salt, white pepper, and onion powder.
Add the kewpie mayo, mustard, chopped eggs, corn (drained), cucumber, carrots, and macaroni. Mix well and place in the refrigerator to cool.
After about 2 hours, taste and adjust seasonings as needed. Serve chilled or at room temperature.
Brown your ground beef over medium heat in a large skillet. Breaking the meat into smaller pieces as it cooks.
Add the taco seasoning and finish as directed on the packet.
Warm your large flour tortillas and cover with a damp paper towel.
Assemble your Crunchwrap.
Place one large flour tortilla on a clean surface. Spoon about a quarter cup of the nacho cheese into the center of the tortilla. Spread it out to approximately the size of your tostada. Spread about a quarter of the taco meat on top of the nacho cheese. Then top it with the tostada. Spread the guacamole on top of the tostada, followed by the sour cream, lettuce, tomatoes, and jalapeños (optional). Finally, place one flour tortilla on top.
On a non-stick griddle, spread out about 1/4 Cup of shredded cheese and melt over medium-low heat.
Once the cheese has melted, fold the Crunchwrap closed. Fold the bottom flour tortilla up towards the center of the smaller flour tortilla. Using both hands, rotate the Crunchwrap clockwise and do another fold. Repeat until the bottom tortilla is fully folded up and covering the top tortilla, likely 5 or 6 folds. The Crunchwrap is now fully secured by the folded tortilla.
Use both hands to carefully flip the Crunchwrap Supreme so the folded seams face down and place it on the melted cheese. This will give the Crunchwrap another seal on top. Toast for 1 to 2 minutes.
Once the Crunchwrap has browned and before you burn the cheese, flip the Crunchwrap using a spatula and toast the bottom side. About 1 to 2 minutes, be careful not to burn.
Remove from the heat and repeat steps 4 through 10 until complete.
Serve with your favorite taco sauce, additional sour cream, guacamole, whatever you would like!
