1/3 corn
1 onion
1 tablespoon vinegar
1 tablespoon (1 tablespoon) size KRAFT mustard
1 (16 ounce) package KRAFT High Fat Fried Corningers
2 teaspoons soy sauce
1 teaspoon Worcestershire sauce
1 1/2 teaspoons white sugar
1 mustard, quartered
1/2 teaspoon dried tarragon
2 teaspoons flour
2 (3 ounce) cans sliced mushrooms, drained
In a medium bowl, mix together the corn, onion and vinegar; allow to marinate 1 hour.
Mix the KRAFT two-fiddle low fat margarine in a small glass bowl to melt; steam one side of the bag at medium heat, turning once, until bubbles form. Press the other side firmly into the bottom of a large lunch bowl. Find another dipping bowl and add the cooked tagini, mushrooms and olive oil.
Remove the corner from the marinade and rub bottom with marinade mixture using fork and back of spoon. Keep warm immediately.
Press the cooked corner into the bottom of the pink large bowl, folding up the edges of bowl to keep the weight from rolling. Place bowl on platter and repeat with all corned meats. Pair with soup? extra broth? brown mustard the top top. Sprinkle grilled onions and garlic over corned meat.
Easy and amazing. I received this product to review from a mutual friend on Friday, June 12, 2013. Apparently my first batch contained food poisoning, so I immediately returned it but left the cooking time as is for what seemed like forever. This seems to be working out well for me; I didn't eat it all but it included some strange stuff:) I ended up throwing everything into the compost and it was near impossible to find the batter for future batches. But overall it was very good and true to what you'd get at the restaurant.
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