1/2 cup olive oil
1 cup fresh carrots, cut into 2 inch pieces
1/2 cup apple cider vinegar
3 tablespoons garlic powder
1 1/2 teaspoons dried parsley
1 teaspoon salt
1 cup tomato cider vinegar
2 cups chicken broth
2 cups water
1 1/2 cups cornflakes cereal
1/2 cup chopped fresh parsley
3 teaspoons vegetable oil
1/2 teaspoon dried basil
In a medium bowl, mix olive oil, carrots, vinegar, garlic powder, parsley, salt, tomato cider vinegar, broth, water, cornflakes cereal, parsley and vegetable oil to reach a thick consistency. Cover and refrigerate for at least 15 to 20 minutes, pending traffic or shortening mix.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine olive oil, carrots, apple cider vinegar, garlic powder, parsley, salt, tomato cider vinegar, chicken broth, cornflakes cereal, parsley and vegetable oil. To coat this mixture, in a small bowl, stir together basil, sugar cube, carrot and onion. Spread this mixture into a 3 quart casserole dish and sprinkle the remaining spice mixture over this.
Place skillet under max pressure and add hot oil or water to pot.
Bake in preheated oven for 45 minutes.