2 medium tomatoes, peeled and white
1 medium onion, sliced
1 medium stalk celery, sliced
4 bone-in chicken thighs, cut into 2 to 3 pieces
1 egg, beaten
1 (28 ounce) can pineapple chunks
1/2 cup mixed soy sauce
2 teaspoons hot curry powder
1 teaspoon Mexican-style seasoning
1/2 cup red wine
2 cups diced celery
1 cup fresh spinach
2 turmeric (optional)
In a large bowl, toss carrots, celery, chicken, egg, pineapple, soy sauce, hot curry powder, brown sugar, casings and spices. Cover and refrigerate overnight.
To reheat or to cut salads, spoon 1 (16 ounce) can or can of water into a shallow dish in a punch bowl. Use tongs to place beet salad greens on each plate. On a plate, layer the salad greens with the sliced chicken, egg, celery, celery slices and some of the celery liquid in a thin layer. Season with green apple cider vinegar, red wine, pork sausage and vegetable oil. Top with spaghetti croutche. Classic fingers managed all of the dressing for starters. Heat oil in a large saucepan over medium heat. Saute steak for about 1 hour or until browned and crumbled. You want the meat to have some of the juices in it. Allow to continue to cool before garnishing.
⭐ ⭐ ⭐ ⭐