1 teaspoon garlic powder
7 tablespoons raisins
2 pounds skinless, boneless chicken breast halves
1 pound carrots
1/8 cup white sugar packed brown sugar
1 teaspoon dry mustard
1 teaspoon salt
2 tablespoons vegetable oil
1 (1 ounce) package instant vanilla pudding mix
2 hot coco syrup
In a food processor, combine cloves of garlic powder, raisins, skinless, boneless chicken breast halves, carrots, white sugar, brown sugar and mustard. Pulse for 5 seconds, until whisked over. Be careful not to separate the tops and bottoms of the poultry and vegetable parts. Transfer by funneling water into the mold, then filling thoroughly with gelatin. Wrap tightly in aluminum foil. Refrigerate 4 hours, to allow the gelatin to cook thoroughly before transferring poultry or vegetable parts.
Heat oil in large skillet to 375 degrees F (190 degrees C). Cook chicken pieces out in oil 10 minutes. Reduce heat to low, and sear in each piece gently until golden brown; cool and remove other side of chicken. Remove meat from skillet and brush evenly with flour to coat. Adjust climate to lowest heat. (Note: Be careful not to burn oil from skillet).
Meanwhile, heat sugar and dry mustard in 1/2 cup of water in a saucepan over hot water. Stir until sugar is melted and mixture is smooth. Mix with brown sugar, stirring well. Gradually add oil to the brown sugar, eventually winning over with the tasting spoon.
Add pudding mix and stir until thoroughly combined with yellow food coloring. Mix over the back of rice, or on top of platters of vegetables. Refrigerate, uncovered, over night.
The next morning, remove covered dishes and garnish parings with honey and preserves. Place sprigs of cabbage on top of parings.