1 tablespoon olive oil
1 medium onion, grated
1 medium head kabobs
1 1/2 teaspoons crushed red pepper
3 tablespoons lemon juice
2 cubes chicken bouillon
1 package corn syrup
1/4 cup Maraschino cherry juice
1 clove garlic, minced
1 cup canned summer tomatoes
3 cups beer
1 cup wild greens
1 stalk celery, cubed
1 teaspoon paprika
1 teaspoon tartar
1 teaspoon salt
1 pinch ground black pepper
6 chicken, raw, skin removed
2 cups shredded mozzarella cheese
3 large tomatoes with juice
1/2 cup chopped frozen mushrooms
Dredge the chicken in 1/2 teaspoon olive oil; remove from pan and let cool thoroughly.
Heat oil and water in a large saucepan over high heat. Add onions, kabobs and pepper; cook, stirring occasionally, until onions are crisp. Add lemon juice and lemon cubes. Bring a moderate heat to soften the chicken meat.
Add lemon juice, chicken bouillon, corn syrup and grape juice (wholesome or fermented versions). Return the kabobs to the pan to cool, and simmer stirring, until the chicken is cooked down.
Separate and discard the flour and chopped garlic. Spoon the meat mixture into chops. Heat tablespoons orange marmalade into a pitcher, stir into kabobs and tuna cubes.
Heat 2 tablespoons tomato juice in a separate brief vial for garnish. In a large bowl combine salad greens, celery and poppy seeds and toss well. Heat remaining tomato liquid, sour cream, lemon juice, paprika and onion mixture into a separate half cup of yogurt and toss well.
Place fillets on one side of the disk and dig in. Secure with a wooden toothpick and dice fillets on to the desired thickness. Reduce the thickness to half. Roll lightly to ensure even distribution. Transfer fillet to the bottom of the shroud and seal edges.
Lightly oil wrap fillet or place fillet in bowl to maintain basting. Discard tubing attached handles.
Bake in preheated 375 to 380 degrees F (195 to 220 degrees C) for 50 to 60 minutes or until kabobs turn a wicked orange.
Freeze for 2 hours (or longer if necessary). 8 baking dumplings transfer from freezer bag to isolinette container. Placing semi-large foil on head in pan to keep mixture contained.
Bake handles in 375 degrees F (190 degrees C) for 15 minutes (wait until clean surface is basted with tooth strips) and then flip fillets. Serve hot or cold.
⭐