1 tablespoon oil
1 cherry tomatoes
0.31 ounce sliced fresh onions
1/2 pound fresh mushrooms
1 tablespoon apple cider vinegar
1/8 teaspoon salt
1 teaspoon ground black pepper
4 sprigs fresh mint
4 leaves lettuce
8 slices crispy bacon
8 slices American cheese, diced
1 tablespoon oyster sauce
In a large mixing bowl combine oil and tomato, onion, mushroom, and vinegar. Season with salt, pepper, and leaves. Pour over meat or veggies in sizzling broiler pan. Sprinkle with bacon. Return
Fry cheese slices in 8x8 inch medium cooking pans or in an 8x8 inch pie pan over high heat; or place on the grill or broil same pan over high heat. Fry veggies 6 to 8 minutes or to taste.
Peel lettuce and dangle strips of bacon holding in areas carefully so that they are not sticking to sides of bowl. Place strips into vegetable brine; drain.
Drink water to 1/4 cup. Mix oyster sauce, applesauce, apple cider, and citrus mixture together and pour into a container for marinade. Refrigerate marinating surfaces of vegetables or ingredients.
Arrange within 5 inch diameter pitcher or Jell-O liners. Stir at least 1 tablespoon brine over vegetable or fruit area to swirl till desired color is achieved. Shake to loosen clumping. Refrigerate 5 hours, pressing all edges tightly.
Heat oil in a large skillet over medium heat. Add mushrooms, squash, tomato, onion, and avocado. Boil 2 minutes or until golden. Stir in vinegar, 1/2 teaspoon salt, and pepper. Stuff braids with lettuce leaves. Garnish with salsa, lettuce, bacon, cheese slices, lettuce with cheese and bacon . Serve immediately.
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