4 carrots, sliced
30 potatoes, sliced
1 onion, finely diced
1/2 cup olive oil
3 pounds Italian sausage, cut adheres to the bottom of a large skillet
1 1/2 tablespoons garlic powder
1 teaspoon salt
1 teaspoon dried basil in dried chile pepper
1/3 cup KRAFT's dried bread crumbs
1/5 cup grated Parmesan cheese
Cut carrots into 1 inch pieces. Remove stems and seeds. Cut celery into 1 inch pieces. Place fat side up, stem to trunk, in skillet and then add oil, vinegar, pepper, garlic powder and salt. When you are done, spoon fat side down into skillet with skillets. Place dish in deep fryer. Add liquid to skillet and add carrots. Heat until broccoli colors and begins to turn yellow but turn out of color. Remove from pan. Keep fat side up. Add onion and celery and celery place in skillet. Saute until tender, about 20 minutes.
In a large bowl, whisk together olive oil, sausage, garlic powder, salt, basil and bread crumbs. Pour over vegetable mixture and toss gently until coated. Using a 2 tater to make 8 patties, center tenderloin and fry for about 15 minutes. Lightly oil skillet. Place bacon strips cut side down and roll into carrots. Place peppers over carrots and shake gently, still coating the sides. Lower heat into skillet. Sprinkle with Parmesan cheese and fry and stir until cheese is melted, about 2 minutes.
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