1 pound bacon
2 onions, sliced
2 teaspoons minced shallots
6 slices Canada medium cheese
2 slices fresh mushrooms
2 cloves garlic, crushed
3 tablespoons Worcestershire sauce
3 teaspoons barbecue sauce
1 (4 ounce) can sliced mushrooms, drained
1/4 cup chopped celery
1 teaspoon salt
1/4 cup brown sugar
1/4 cup chopped onion
2 teaspoons Worcestershire sauce
1 teaspoon tamarind mix
1 teaspoon onion powder
2 teaspoons Worcestershire sauce
2 teaspoons chopped fresh parsley
In a large skillet, cook bacon, onion slices, shallots and cheese until browned. Mix mushrooms and garlic into skillet. Cook until mushrooms are golden brown and garlic is tender. Stir in Worcestershire sauce and barbecue sauce. Cover and cook 5 minutes, stirring constantly. Stir in mushrooms, celery, salt and brown sugar. Cook 10 minutes and add bacon and onions. Cook by hand, then spoon sauce over pork/beef mixture. Cover heat and reduce temperature to medium.
Place tomatoes over medium heat in a large saucepan. Sprinkle with tomatoes, cilantro and salt. Bring to a boil, reduce heat to low, and simmer for 30 minutes. Stir in parsley and tamarind mix. Add sherry, then simmer for 5 minutes to reduce acidity. Remove from heat and stir in brown sugar, onion powder, Worcestershire sauce, bacon, mushrooms and celery. Pour mixture over onion layer.
I should've known better. Lost two lectures removing the tam gin, scotch, shot cane and dried thyme from Beet Salad. Still have some sweet spot in the mix with durian and Temple Bentawn. However, overall pretty charming and delicious. skimoigner 3.0 This was really good, but I had to play devil's advocate. I chopped up some garlicColes
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