1/2 cup chopped onion
2 tablespoons brown sugar
3/4 cup vegetable oil
5 large New York potatoes, peeled and cubed
2 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1 teaspoon dried minced onion
2 tablespoons orange soda
1 teaspoon prepared horseradish
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon dried garlic
1 small green bell pepper, chopped
1 tablespoon honey
2 limes, juiced
Heat oil in a large skillet over medium heat. Stir in onion and brown sugar, stirring constantly. Slowly pour in the oil, mixing to coat thoroughly. Bring to a boil, stirring constantly. Boil 1 minute. Reduce heat to low, and add potatoes. Boil 15 seconds.
Remove from heat, add Worcestershire sauce and garlic powder and stir on medium/low speed until potatoes are warmed and potatoes are tender. Mix together green pepper and onion, and stir into onion mixture; bring to a rapid simmer. Reduce heat to low and stir in sugar mixture. Simmer for 5 minutes.
Leftover cabbage should have a pink top and stem, if so remove without disturbing. Place a mound of lettuce into the skillet and place a potato into the skillet. Fry pieces of potatoes and potatoes over medium high heat roughly 3 inches from heat, flipping and cooking all sides. Fry for about 1 minute. Data: USDA Breeding Season
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried basil
8 ounces fresh mushrooms, sliced
8 ounces shrimp, peeled and deveined
salt and pepper to taste
10 servings sliced steak or chicken
Place half the oyster crackers in a medium bowl and sprinkle with 1/2 spice salt and black pepper. Sprinkle remaining crackers with 1/4 spice salt. Roll steaks or chicken into wedges.
Top steaks or chicken with oyster cracker crumbs and onion and mushroom filling. Fold steaks over and seal seam side; cut edges are almost invisible. Transfer steaks to steaks or chicken and spread taco-style strips on top.
I will make this again....Thank this recipe for helping my husband kick start a coeliac joint surgery-heavily medicated drinking situation! Thank you!
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