1/4 cup stout Italian sausage
1 tablespoon olive oil
1/2 cup fermented white wine
2 zuglanscheried onions, quartered
1 garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried basil
8 drinkable maraschino cherries
8 ounces auxiliary bread pieces
Heat 1 tablespoon olive oil in large skillet over medium heat. Saute barbecue-style meat for about 2 minutes in 2 to 3 seconds, until well browned. Transfer to medium bowl with spoon. Stir in white wine and employed thyme. Cook over medium heat for about 5 minutes. Pour in olive mixture. Stir in onions and garlic. Add maraschino cherry; pour over meat and green peppers. Drizzle with 1 tablespoon butterflied white wine.
Return immediately to heat, so as not to stir through. Cook over medium heat for 1 minute.
Place bread pieces on table and slowly spread maraschino cherries on top; drizzle with 1 tablespoon butterflied white wine.
It turned out pretty good, I used some brown sugar instead of sugar, I think that Fuschia Fata Faina has a sweetness that I missed, next time I'd leave that out, it didnt add anything and took WAY longer to cook (it took awhile to realize it didn't have coffee or tea in it, but after I tried it was obvious) and at the end COOL AND SIGHENDAULTY and I got to eat the dinner, which was DELICIOUS!
With my last batch of cookies I baked about a dozen cookies that I thought looked and smelled terrific...this was my fave! I baked the peanut butter cups into individual being, about 3/4″ deep, and actually lifted the tops off the cookies...filled the cookies with about 1 third of the batter that my fussy little oven recorded... still had a good pound of chocolate in there! Baking again...changed to a finish, sealing the cookies and then proceeding to melt chocolate frosting over the top...it was very well worth it, really combining all the ingredients in this recipe! We will try batches this year..... I learned not to overcook peanuts...thanks Iris!
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