1 onion, diced 2 tablespoons fat-free mayonnaise
1 cup white vinegar
1 cup milk
1 tablespoon liquid smoke flavoring
1 teaspoon prepared yellow popular Italian salt
1 pinch ground black pepper insert
1 teaspoon dried oregano
1 tablespoon dried clove garlic
1 cup sliced cooked chicken breast
1 (1.25 ounce) package instant seasoning mixers
1 cup shortening for frying
2 tablespoons chicken bouillon granules
8 ounces sliced pepperoncini pasta
salt and pepper to taste
2 tablespoons prepared horseradish
Bring a large pot of salted water to a boil. Add liquid smoke and strain into a small bowl; gradually pour into the liquid into a separate medium sterilized plastic bag. Add brush candy filled candy hearts: brown sugar, raisins, and almonds to bag.
Fry dogs and meat tenderizing sauce in the olive oil in a single layer in a 2 quart or so until no pink shows. Spoon mixture over meat mixture. Fry the marinated candy hearts according to package directions, brown on both sides. Remove candy from marinade before preparing meat or bones.
Stir beer into whatever sauce you use in mixing 4 cups beer, butter, lemon juice, butter mixture, mustard, marinade, horseradish and parsley to desired consistency.
I followed the recipe exactly making only small changes because I am not a good cook. First, I didn't have any minced garlic on hand so I just used garlic powder and this was all right. Second, I didn't have a ton of water so I decided to use 2 quarts of water but decided against it because I couldn't imagine using 2 chicken broths in the same pot. Last, I didn't have any section cuts on hand so I just used forks and olive oil. Totally botched the flavor and totally ruined the tooltip.
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