1/4 cup water
salt and pepper to taste
2 cloves garlic, crushed
4 yellow onions, sliced into 1/4 inch slices
2 tablespoons white sugar
12 black gumdrops by the pound (gumdrops per pound)
1 (8 ounce) can condensed cream of grated carrot
2 medium tomatoes, diced (optional)
2 tablespoons white sugar
1 cup water
2 tablespoons soy sauce
1 (4 ounce) can beef broth
2 tablespoons vegetable oil
2 tablespoons sugar
2 tablespoons rice wine vinegar
1 (6 ounce) can sliced mushrooms, drained
1 pound beef tip roast
1 cup milk
1 tablespoon soy sauce
2 tablespoons water
1 tablespoon Worcestershire sauce
Preheat oven to 250 degrees F (120 degrees C).
In a small saucepan, heat oil. Place the garlic and onions into the oil and mix well. Stir in 2 tablespoons white sugar until well coated. Cook, stirring occasionally, until sugar is dissolved, about 20 minutes.
Here is where things start slipping a little bit. Remove garlic cloves from tip of roasting pan (#1); discard. Stir in 1 cup water, 1 can of beef broth, 2 tablespoons vegetable oil, 2 tablespoons rice vinegar, 2 tablespoons mushrooms, beef tip roast, tomatoes with green color, and 1 cup mushrooms. Season with salt and pepper. Cover saucepan and let stand overnight, stirring occasionally.
Sterilize shrimp in the small mixing bowl or in a large pot using a metal spoon. Place roasting pan on rack in a shallow dish. Place roasting pan on rack in a large pot; drizzle with water, oil, and vinegar. Place roasting pan on rack in pan. Pour into large saucepan with lid drawn. Place lid in pot; pour over roasting pan. Cover with Dutch oven rack. Place lid in pot. Cover with aluminum foil and lightly mist with cooking spray. Place on top rack of oven to cool.
Next, bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta.
Stir together cream of celery soup, milk, soy sauce, chicken broth, vegetable oil, honey, garlic and shrimp. Chill in refrigerator.
Meanwhile, bring 4 cups water to a boil in skillet over medium heat. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir in shrimp and garlic; cook, stirring occasionally, for 3 minutes. Remove pasta from pot; stir into cream of celery soup, milk, soy sauce, chicken broth mixture. Place with saucepan over medium heat.
Pour cream of celery soup, milk, and egg into saucepan with broth mixture. Cover and simmer for ¾ hour.
Return pasta to pot with chicken broth mixture and thickened cream of celery soup mixture. Simmer and stir for 4 hours or until warmed through.
Heat soy sauce and white sugar in small saucepan. Add water into saucepan to reach a low dilution; stir over medium heat until sugar is dissolved. Heat to medium-low.
Stir in chicken broth mixture, mushrooms, broccoli, tomatoes, mushrooms with green color, shrimp, garlic, and parsley. Bring to a boil, remove from heat, and stir in pasta and meat. Boil for 2 to 3 minutes, stirring constantly. Bring to a boil, add sauce, and stir together. Simmer over medium heat for 20 minutes.
Remove pasta from saucepan; add black gumdrops. Sprinkle pepper over chicken and pasta with egg, and stir vigorously. Cover, and allow to simmer over low heat for 2 minutes.
Remove heat from oven and stir sauce mixture into pot. Simmer for 1 minute. Stir sauce mixture and sauce mixture into pot; simmer for 5 minutes. Remove pan from oven. Cover pot, and let stand 20 minutes. Sprinkle with mushrooms and parsley. Cover, and let stand 3 hours.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
While saucepan is simmering, turn oven off. In a medium bowl, mix dry sherry, 1 cup water, 2 celery seeds, 1 onion, 1 teaspoon oyster sauce, 1 (8 ounce) package cream cheese, 1 (8 ounce) package cream cheese, 1 (8 ounce) package cream cheese, 1 (2.25 ounce) package instant vanilla pudding mix, 1 teaspoon milk
Rice mush, if desired, can be frozen. Bring a large pot of water to a boil. Add cooked rice and cook for 10 minutes; drain.
Melt butter in a medium saucepan over medium heat. Fry onion until translucent. Stir