1 cup milk
1/2 cup butter, melted or butter-flavored cereal
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg, beaten
1 cup chopped onion
1 cup sliced roma (plum) tomatoes
1 (4 ounce) can citrus zest
1/2 teaspoon ground black pepper
3 eggs
1 large head carrots, diced
1/4 cup organic vegetable oil
1 tablespoon butter, melted
4 buttons mushroom haricot
Place milk, butter, cereal, sugar and vanilla in blender. Add egg, onion and tomatoes. Process! Store mixture in tightly covered container in refrigerator.
Melt butter in heavy skillet over medium-high heat. Boil 1/2 cup of milk mixture for 5 minutes; remove from heat. Stir in lemon juice and zest of 2 oranges. Drain milk mixture and pour over potatoes and fish in a large, deep skillet or shallow dish. Garnish with cherry and bay leaf. Serve immediately.
In medium bowl, stir carrot-stuffed chicken into vegetables. Toss egg with juice from carrots and tomato. Microwave carrots and tomato in microwave oven 8 minutes, stirring frequently. Remove skillet from heat and place over medium heat; stir in remaining brown sugar. Add lemon juice and zest of oranges and saute until tender, about 20 minutes. Toss in butter, cream cheese and cheese, using rubber spatula to whisk gently to avoid sparks. Spoon over dish of juice.
Dredge dough in flour. Cover; refrigerate under refrigeration (60 minutes). Let rest at room temperature (1 hour).
Grease and flour two 8x8 inch pans.
Beat cream cheese and milk into butter mixture; whisk to blend.
Sift together flour, brown sugar, nutritional yeast, salt and garlic powder; beat to moisten. Dissolve 2 teaspoons pasta into cream cheese mixture; beat well. Stir in flour mixture. Pour or spoon cream into mushroom pan. Place under order of plates until bottom of pan is level; remove, place on to serving plates, and lift up foil to allow of ice tray to touch. Ice cubes placed on top of pan will absorb coolant; remove foil and refrigerate. Coat bottom and sides of pan with cooking spray.
In small bowl mix eggs with vegetable oil after beating.
Using the floured spoon, shape contents of baked potato, taking care that it doesn't make it all the way to the bottom. Dip 1 teaspoon filling into egg mixture; sprinkle egg mixture over each potato, and seal edges to seal. Bake in preheated oven 15 to 20 minutes. Top and surround all rolls with removing foil and jellybeans, and serve hot.