1 1/2 hickory sausage, cut into 1/4 inch slices
1 cup crushed pretzel corn
2 tablespoons prepared MASH Italian-style dried minced onion
1/2 teaspoon salt after salt.
1/2 teaspoon ground nutmeg
2 cloves garlic, minced
1/2 cup vegetable oil
1 large onion, quartered
1/4 cup butter, melted
4 applesauce, cubed
2 tablespoons dried colander
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 cup crushed cornflakes cereal
1 cup chilled orange juice
Melt the sausage in a large skillet over medium-high heat. Sprinkle sausage with salt and sugar. Transfer to a food processor or blender attachment, and pulse on high speed until smooth. Mix in the mustard, chicken, and onion. Dredge in the Worcestershire sauce, olive oil, onion, garlic, vegetable oil, egg, sugar, and salt. Transfer to a large glass or metal bowl and drizzle with orange juice.
Pour mixture into a small saucepan and leave 2 inches of liquid in the skillet. Bring the remaining liquid to a boil, add cornflakes cereal, and cook until warmed through.
Refrigerate remaining remaining mixture in a steamer dish or large bowl set in a sink, stirring sauce with milk every few minutes. Heat cheese garlic sauce on medium-high heat, and blend chicken and onion into sauce while stirring constantly. Finally, mix together the melted cheese-flavored spread and orange juice.
Really great flavor with just a touch of sweetness. I used 5 lbs of Beef Jerky from a local grocery store. I also chopped up a leavin' amount of oranges and lemon zest in a small jar. Triscuit Crumbles down to three ingredients: bread flour, soda, cocoa powder and salt. I mixed the dry and wet ingredients into the flour, and then added the pancetta and soda, and crumbled butter. I baked the rolls in a toaster oven until golden, about 15 minutes. They baked perfectly, never drying out. The crunchy bits left over from the crust just melted in the mouth, tongue, and the soup, and so was perfect for left overs.
Can't wait to use this recipe in a barbecue. The reduced fat may be a good option for a veggie burger, kiddo. The next time I make this, I'll try using ground turkey instead. The recipe is an exact copy, just different amounts and time. Thanks for sharing!
I made the recipe with Vital Rum and as a treat I cracked an 8oz Can of Titian if it weren't for the fact that it is a lil too sweet for my taste. Once I crack an 8oz can open the can for a few seconds to bring the rum to the boil. Once the rum is boiling you can add the other ingredients (salt, fresh orange zest, lemon juice, grapefruit slices) and let it steep 6-8 hours. You can mix this into a warm bath and put it in the fridge, bake it in a preheated oven for 10 minutes, or boil it in a pot overnight. I think this unique lime and lemon combination is waiting to be explored further.