1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1 dash Worcestershire sauce
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 1/2 teaspoons dried red wine (optional)
1 tablespoon olive oil, divided
1 large onion, sliced into 1 inch thick rings
1 large carrot, cut into 1/2 inch thick slices
1/2 cup sliced mushrooms
1/4 cup white wine
1 large celery, sliced
1 teaspoon soy sauce
2 tablespoons brown sugar
1 tablespoon apple cider vinegar
1 teaspoon minced fresh ginger root vegetables
1 teaspoon lemon juice
2 teaspoons garlic oregano
2 teaspoons one-half (half) onion, chopped
1/4 teaspoon salt
1 teaspoon white sugar
1 (8 ounce) package dry uncooked white rice cereal
In a small bowl, combine garlic powder, onion powder, salt, Worcestershire sauce, Worcestershire sauce, ketchup, olive oil, dried wine, olive oil, brown sugar and apple cider vinegar. Mix well.
Transfer 1 cup of rice into the upper half of the bag. Fill the lower half of the bag with 1 cup rice, securing with toothpicks. Quickly roll up the remaining 1 cup rice and place in the bag. Secure with toothpicks. Bring the burner to a rolling boil. Lower bag onto the steamer for steaming.
When the steamer is at a rolling boil, station the grill rack 4 inches from the center of the base of the steamer. Place a glass bowl or dish over the steamer to prevent sticking. Then place a towel over the top of the bowl. Place the bowl on the bench or rack to prevent sticking. Placing bowls or plates over the steamer will prevent sticking.
Arrange carrots or mushrooms on the bottom of the bowl or dish. Arrange frozen broccoli into the bowl or dish. Simmer stock for about 5 minutes in the microwave.
When the stock has just started to come to a boil, prepare the dish according to package directions. Spoon 1/2 cup of the reserved broth into the dish.
Melt 2 tablespoons butter in a large skillet over medium heat. Saute slices of onion and garlic until translucent. Saute about 2 minutes.
Pour 2 tablespoons of the chicken stock and 3/4 cup of the vinegar into the skillet. Stir in 1 tablespoon of butter, 1 1/2 teaspoon minced shallots, 3/4 teaspoon crushed red pepper flakes, 1/8 teaspoon chopped fresh ginger, 1 teaspoon dried thyme, 1 teaspoon dried black pepper, 1 tablespoon dried oregano, 1/4 teaspoon dried basil, 1/4 teaspoon dried allspice, and 1/4 teaspoon dried saffron. Bring the sauce to a slow simmer and remove from heat. Stir in 1 cup of dry white rice cereal. Reduce heat to medium, place 1/2 cup of the pasta onto the bottom of the additional loaf. Spread remaining 2 tablespoons of butter and 1/2 teaspoon minced shallots on top. Flatten and secure the second loaf.
Roll out the second loaf of bread and seal in the unused marinade. Heat the remaining butter in a large skillet over medium heat. Spoon about 3 or 4 tablespoons of the sauce onto the top of the loaf. Repeat with the remaining bread. Place the remainder into the center of the loaf.
Melt 2 tablespoons butter in the reserved 2 tablespoons butter and brown or white the remaining 2 tablespoons butter in the skillet. Cook and stir about 1 minute using a sharp knife.
Pour about 1/2 cup of the reserved marinade over the loaf and gush about 1 teaspoon olive oil (useful for crisping, mixing with the bread and keeping it underneath the loaf) on top of the loaf. The entire top of the loaf should be browned. Remove from oven. Let it cool for about one hour before slicing. Slice loaf in 1/4/3 slices and squeeze out the generous amount of liquid. Slice remaining bread slices into thin rounds and squeeze out the marinade. Spread crust onto a large serving plate and place inside the loaf. Cover loaf with foil and turn paper over. Cover with a damp cloth and refrigerate for at least 4 hours.
Meanwhile, pre