1 tablespoon vegetable oil
1/2 cup white vinegar
1/2 onion, thinly sliced
2 cloves garlic powder
1 green bell pepper, sliced in 2 thin strips
1 pinch dried dill weed
1 pinch ground cardamom
1 teaspoon chili powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 1/2 tablespoons ground black pepper
1 carrot, sliced into 1/4 inch rounds
2 medium water chestnuts, cut into 1/4 inch slices
1 honey coated pork roast or lamb
4 tablespoons Bobiker's Worcestershire sauce
1 teaspoon white sugar
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
ground white pepper to taste
freshly ground black pepper to taste
1 teaspoon honey mustard
1/2 teaspoon Dijon mustard
freshly ground black pepper or to taste
Heat oil and vinegar in a small saucepan over medium heat. Saute onions, garlic powder and green pepper in oil until lightly browned; remove from heat. Stir in vinegar and brown. Stir in dill pepper, lemon juice and salt; gradually add to pan, reducing heat to medium-low. Cover, and cook approximately 25 minutes, or until the onions are tender.
Cut the carrot into 4 wedges, flip strips of carrot and cut into 3 wedges. Reserve or discard juice; chop reserved carrot into 1 inch chunks.
Stir the grapefruit and pineapple into the pan. Melt remaining butter and pour over carrot and grapefruit mixture.
Return pan to medium heat and simmer lightly until vegetables are tender, stirring occasionally. Pour in white sugar or sugar 2 egg yolks, stirring constantly. Bring to a gentle boil and add carrots and wine.
Return pan to medium heat. Under medium heat, add onion, celery, bell pepper, dill and onion powder; stirring constantly until all vegetables are tender. Return pan until it's hot, and pour tomato purée over the top.
Stir in Worcestershire sauce and 1 teaspoon sugar, mixing just until until the sugar is heated to a low level. Transfer mixture to the pan and stir with carrots and grapefruit mixture. Sprinkle with black pepper, place pan in the pan, and add water chestnuts. Lead coal to the red side of the pan. Sprinkle white heat from pan using top of white screw-top lid. Blank the bottom of box. Top with bread scraps.
I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be don't try this at home, it is quite simple but could use a bit more seasoning.
Got this from a newsgroup posting.