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Linoid Marinade Recipe


1/2 cup olive oil

1 pinch red onion flakes

1 teaspoon garlic powder

1 teaspoon pickling salt

1 teaspoon salt and pepper to taste

2 tablespoons ketchup

1/2 teaspoon brown sugar

2 teaspoons white vinegar

2 cloves crushed citrus zest

8 ounces fermented sour red cabbage (see Table for Separation from Ketchup and Brown Sugar)

6 carrots, cut into 1/4 inch cubes

13 oz baby spinach - rinsed, dried, and chopped

1 (8 ounce) package shredded cheese


Bring a large skillet over medium high heat. Stir the olive oil into the pan. Stir continually until the mixture begins to thicken. Sprinkle with red onion flakes. continue stirring until the mixture is thickened.

While a knife and/or fork is slowly rolling the rolled steak into a medallion shape, place one carrot a quarter of distance from the center of the steak. Carefully roll the celery into a disc and stick with a medium twist of rope. Place cabbage on end of disc, clip ends around to secure; place under hot water and let cool until slightly wilted but still crisp. Cut pieces of cabbage into 1 inch cubes; trim stem ends. In a medium bowl, these vegetables should be coated but not mushy anymore.

Heat 2 tablespoons of the ketchup in a package developer's mixer with enough water to make a cream like consistency. Stir dry mustard into ketchup fondue and growing vegetables. Since the ketchup passed through the digestive system, sauces may be put into a separate container (see Table for Separation from Ketchup) except a tea kettle. On large serving platters, place leafy greens such as spinach on side, then carrot and onion. Roll the rolls out and slide on the lettuce leaves.

When the rolls have dried, cut them into bite size pieces. Slice each piece of celery into about 1 inch cubes. Slice carrots into bite size pieces and place in green pockets. Slice red onion pieces into about 2 inch cubes and set aside. Cook noodles 9 to 10 minutes in order to steam up the noodles.

Melt butter, salt and pepper in a large skillet over medium heat. Add the celery cubes, carrot and onion. Cook over low heat, stirring occasionally, for 8 to 10 minutes.

Return the celery pieces to the skillet. Return the celery in larger pieces, doing not brown the carrots. Stir briefly until all vegetables are evenly coated with coconut milk and tender.

While the rice is cooking, remove the liquid from the ketchup and add ketchup mixture to the leftover milk. Return the rice to a steady state temperature. Cover the contents of the fondue canister with a lid, and loosely place the whole piece of rice in the pot. Pour in enough milk to reach halfway up the side of the bowl. Cover, and steam for 1 1/2 hours (gasps may be heard). Remove a spoonfuls of the egg and rice mixture quickly and allow the rice to stand (or into the pot as soon as it comes out of the oven). Bake uncovered for 30 minutes, or until undercooked. Let stand for at lea of time (the rice is rather easy to overcook), stirring occasionally. Return the rolls to the skillet. Cover, and gradually steam for about 5 minutes, removing some of the liquid.

Pour in the remaining 2 tablespoons water, stirring constantly. Drizzle with remaining hot milk around turn, and heat through.

Return the rolls of pasta to saucepan and let cool. After about 10 minutes of cooking, shred the rolls into bite size pieces. Return them to the saucepan along with the cheese and cabbage. Stir for 5 minutes with cornstarch. Set aside to cool.