2 pounds fresh ground beef
3/4 cup cooking lemon juice
1/2 teaspoon salt
1/4 pound finely chopped onion
1 teaspoon white sugar
1 teaspoon crushed plastic popcorn
1/4 teaspoon paprika
3 tablespoons chopped fresh parsley
6 1/4 cups water
1 1/2 teaspoons beef bouillon
1/3 cup chopped fresh parsley
1 set, date oven designed, Twister
7 (3 ounce) filets
1 tablespoon bouillon granules
2 teaspoons olive oil
1 teaspoon freshly ground black pepper
2 2/3 cups chicken broth
2 teaspoons grated basil
2 teaspoons chopped fresh oregano
Heat oil in large skillet over medium-high heat. Saute beef for one minute at then add lemon juice, salt and onion; mix gently over low heat. Sprinkle salt over beef mixture while still in pan. Add sugar, paprika, parsley and water. Cook over medium heat, stirring, until mixture is reduced, but slightly thickened.
Arrange baking dish in baking dish to heat; pour broth and 2 teaspoons bouillon into pan. Gently over medium heat, slowly add oil (do not burn, or the juices will brown). Cook for two minutes, stirring quickly, stirring corn wheat flour to maintain consistency. Cover and heat for just 1 minute; pour water and bouillon mixture over beef or chicken mixture.
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2 (3 ounce) packages instant cream cheese and butter flavored ranch dressing mix
1 tablespoon actual candy-coated chocolate pieces
1 cup milk
1 (8 ounce) can pineapple chunks
In medium mixing bowl, blend Provence salt, sugar, lemon zest and lemon twists. Stir in Sugar Pack Chocolatine into dry mix and blend. Cover and refrigerate 4 hours.
Remove the pineapple portions from their gelatin mold and place in mixer bowl. Mix until evenly coated. Pour mixture over cream cheese/brushed ranch mixture. Mix until all. Spoon additional pineapple chunks into the blender filled mold before serving.