1 1/2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried oregano
2 cloves garlic , minced
2 teaspoons dried thyme
3 cloves garlic paste
3 teaspoons dried basil
3 teaspoons salt
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon / 2 teaspoon white sugar
1/2 teaspoon dried basil, sliced into 1/2 teaspoon slices
1/2 teaspoon dried rosemary
In a medium bowl combine Worcestershire sauce, salt, pepper, oregano, garlic, thyme, 3 cloves garlic and dry lemon slice of basil. Mix thoroughly. Cover and refrigerate overnight.
In the morning, heat oven oven to 350 degrees F (175 degrees C). Cook bacon in dark oven for about 12 minutes to 1 1/2 hours. Transfer to a platter and mix cream cheese and bacon. Spread large portion of cream cheese mixture on top of meat; refrigerate until slightly thickened.
In a large bowl, mix bacon mix, tomato and basil mixture. Arrange crushed cornflakes in bottom of slow cooker; add remaining ingredients. Cover completely and cook for 5 to 6 hours on Low setting. Season with salt and pepper.
After 5 hours, remove meat tray from cooker. A small skillet or metal spatula can be inserted into meat to scrape out all the fat, grease every surface and keep on hand, ready to use in case you lose your marinade or need
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