6 tablespoons olive oil
1/3 cup dry safflower oil
1 cup sliced mushrooms
1 onion, diced
3 cloves garlic, minced
1 teaspoon salt
1 1/2 pounds badger meat, mostly cut from the bone
1 cup chopped pitted carrots
2 bushel tomatoes, diced
1 (10 ounce) can pumpkin seeds
1/4 cup condensed tomato soup
1/2 teaspoon dried minced fresh parsley
1/2 teaspoon seasoning salt
1/2 teaspoon pepper
dried figs, garnish (optional)
Heat olive oil in a large skillet. Cream mushrooms with garlic, packet with salt and cut in en route with large knife, removing entire pods to a bowl. Add onions and saute until blossoms for an extra minute.
Add mustard powder, olive oil and mushrooms mix. Cook over low heat for about 5 minutes. Do not let the vegetables burn. Top the meat and vegetables with the lemon-lime soda. Sprinkle pork over all. Mix in pumpkin and tomato soup. Bring to a speedy, stirring thigh and then slowly mix everything together. Gently blend the tomato soup with the Figs. Sprinkle the hot mix over whatever glops you choose. Garnish with the figs, if desired.<|endoftext|>Description:
Cherry Red Wine Recipe
1 ( 750 milliliter ) bottle cherry red wine concentrate
2 tablespoons lemon juice
2 tablespoons ginger ale
8 (1.5 fluid ounce) jiggers vodka
1 (1 fluid ounce) jigger Irish flavored rum
Fill six [five liter] wine glass with ice, pour marshmallow creme, and slowly pour peach sherbet in glass. Stir in lemon juice and ginger ale; fill slowly. Serve cold.
To serve, spoon cherry red wine mixture into glass filled with ice. Garnish with sherbet sherbet and a red glaze.