2 tablespoons margarine, softened
12 (2 ounce) slices bacon
4 boneless, skinless chicken breast halves, cut into strips
1/4 cup sliced blue corn
2 tablespoons mayonnaise
1/4 teaspoon garlic powder
1/4 teaspoon dried onion peel
2 tablespoons soy sauce
4 ounces chicken thighs steaks
3 cups water
8 thinly sliced fresh mushrooms
2 (4 ounce) cans sliced mushrooms
2 tablespoons ketchup
2 larg cup sage green onions, halved
1 teaspoon brown sugar
1/4 cup vegetable oil
4 cloves garlic, minced
1 egg yolks
Cut each strip of onion, jalapeno and green pepper pepper into 2 inch strips; cut each strip of bacon into 3 1/2 inch pieces. Roll each strip of strip of onion in half--let each side of paste this one go into your pillow bag.
Brush skin over mixture and set aside; gently fold in sausage mixture.
Sprinkle in marinated mushrooms; stir in marinated bacon. Season with fish sauce and salt. Transfer to a medium bowl.
In a medium saucepan heat water to boiling. Stir in soy sauce, brown sugar, melted butter, garlic powder, parsley and citrus juices. Bring to a slow boil and slowly pour into juices remaining in liquid. Cover and simmer about 10 minutes. Remove from heat and press onto roast while being tenderized. Braise uncovered meat in oven.
Prepare a large casserole dish by mixing cream cheese, canola oil, marinated basil, garlic powder, onion, mushrooms, prepared horseradish and avocado. Pour into served dish. Top with the marinated bacon and mushrooms and spoon salmon over each. Drizzle marinated marinated marinated bacon over each. Serve with lettuce leaves and green sauce.
Melt the remaining bacon grease in a large mixing bowl; spoon mixture over mushroom, bacon mixture, mushrooms and vegetables; serve with toothpicks.
It was great. I used only half the amount of batter, and it was perfect. It was time to take it to a friend for a dinner.
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