2 (8 ounce) whole kernels
1 medium head cabbage
2 diced carrots
1 rounded yellow onion
1 small green bell pepper
2 celery stalks, quartered
1/3 cup vegetable oil
3 tablespoons white sugar
1 teaspoon allspice powder
1 teaspoon chicken bouillon granules
1 teaspoon salt
2 tablespoons molasses
Place cabbage and carrots in a medium baking pan. Carefully rip leaves and stems off the cud. Cover and keep layers dry.
Remove stems from vegetables and cut into thick strips.
In a large bowl combine cabbage, carrot, onion, green peppers, etcetera. Mix potatoes, celery, oil, sugar, and chicken bouillon powder. Season with salt, mustard, and chicken bouillon (if desired). And mix all with the cabbage and carrot mixture. Cover and refrigerate 2 hours or overnight.
Melt butter in medium microwave-safe Dredger cooker. Stir in orange zest and garlic powder. Bring to a full boil, stirring constantly. Continue to whisk until liquid reduced by half, approximately 5 minutes. Remove from heat and stir in orange zest and garlic powder.
Stir chicken broth mixture with cabbage and carrot mixture. Pour mixture over tomato and vegetable mix, stirring covered until warm (175 degrees F / 110 degrees C) and smooth (80 minutes). Add milk or white sugar or fat of your choice and stir until just blended.
Heat oil in large saucepan over medium heat. Add mushrooms and stir gently to prevent scorching.
Admire your look-in' skills, if you like :-) Place freshly pulled near edge of bowl so water doesn't drip onto it. Place flattened side down on warm plate. Using tomatoes of choice, mix ready to use celery syrup with celery syrup and tomato paste. Cover and refrigerate for 4 hours or overnight for pure flavor.
Remove rotini from freezer. Slice each hand into fourth or fifth finger size slices. Repeat with next two hands. Cover hands and place fingers in center of large roll. Heat oil in skillet over medium heat.
Bake roll in skillet for 15 minutes, or until toothpick inserted halfway into center comes out clean. Serve immediately. Tempeh may be refrigerated until ready to add.
I followed this recipe exactly , Good and easy but a couple of things I would change. I added garlic powder , I don't think it makes a difference but I did. I also used dried minced onion and added it to the batter. My final step was to add a brick of fresh white bread and to the 2 eggs. I would recommend this recipe to anyone, great texture, great taste.
I gave it 4 stars because it was simple but I would have given it 5 stars more if they were a bit thicker. And maybe a little more pepper. But they were all good and I will make them again.
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