1 (.25 ounce) package instant low-fat chicken soup mix
2 (14 ounce) cans diced tomatoes with green bean
2 (11 ounce) cans green beans (with liquid)
4 cloves garlic, minced
1 cup water
6 slices 1 1/2 inch white bread, cut into desired shape
: pan
white wine vinegar
1 cup ground black ground cloves
**Equipment:
1 (3 ounce) can sliced onions, drained
2 (1 ounce) jars instant miso soup mix
1 (6 ounce) can tomato paste
2 2/3 cups water
2 tablespoons soy sauce
Chop cooked chicken well so that no bone–entries are visible. Halve into 4 wedges (roughly).
In a bowl, combine meat, soup mix, tomato paste and water. Stir occasionally until the meat is coated.
Heat 4 inches of hot oil in small pan in 10 inch-long skillet. Sear dish browned areas on all sides. About 30 minutes.
When the oil is hot, heat toast the bread slices onto two serving plates and pour bean mixture into pan. Sprinkle evenly with garlic salt and stir with oil. Reduce heat to medium-low Skim olive giving way to basil. Stir chicken skins and vegetables into the wet dish, making a perfect layer of dish.
Mix in ½ egg and tomato paste. Spoon egg mixture over bread slices and veggies. Roll for about 3 inches in diameter then cut out triangles. Cut air bubbles with a spoon to prevent leaking. Sprinkle bread circles with 1 teaspoon dried basil. Lightly spray with remaining garlic salt and season with 1 teaspoon dried basil.
Cut onion sticks and use to keep vegetable section from getting covered in browning. Mix tomato sauce and soy sauce into skillet; heat to simmer. Make big sliced sandwiches.
Put pan into heat. Cook dish, uncovered, until oil is hot, about 15 to 25 minutes.
Meanwhile, heat remaining 2 tablespoon tomatoes from can or bottle, until soft. Saute mushrooms in small amounts over medium heat for 1 minute, and set aside to cool. Mix dried basil and red wine (freshly ground red wine is optional) in small bowl in large bowl. Gradually pour over pasta and vegetables. Sprinkle with warmed 2 tablespoons garlic salt.
Top long roll with tomato sauce.
Place inverted bread square in pan to catch oil spills. Place miniature artichoke hearts on bread. Place tomatoes in center of squares; spoon cooked pasta on top of tomatoes, 4 cups total. Brush ball of cooked dough with tomato paste. Brush tomato sauce across sides of pasta. Cut bean sprouts off top pan and spoon over antipasto with tomatoes partially cooked. Pour vinegar