2 tablespoons olive oil
2 chicken legs
2 small onions, chopped
4 stalks celery, chopped
4 ears fresh lettuce
12 mushrooms
2 carrots, cut into 1/4 inch rounds
3 cloves garlic, minced
1 small green bell pepper, chopped
1 green bell pepper, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 small red onion, chopped
1/2 teaspoon salt
1 pinch ground black pepper
1/4 teaspoon dried oregano
2 tablespoons soy sauce
1/4 teaspoon white sugar
1/4 teaspoon prepared instant dry yeast
1 1/2 cups dry white wine
2 tablespoons brown sugar
1 tablespoon vegetable oil
1/4 teaspoon salt
3 tablespoons distilled white vinegar
1 tablespoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in skillet over medium heat. Add chicken, onions, celery, lettuce, mushrooms, carrots, garlic, green bell pepper, bell pepper, orange zest, salt, pepper and oregano; cook, stirring constantly, for 2 minutes, or until chicken is cooked through. Stir in soy sauce, sugar, vinegar, white wine, brown sugar, oil, and salt.
Pour oil mixture into a large glass bowl. Sprinkle noodles with brown sugar syrup and tie with plastic wrap. Heat remaining olive oil in microwave or in a small bowl while stirring.
Beat egg yolks in medium bowl until frothy.
Beat egg whites with electric mixer in medium bowl until foamy. Gradually beat egg whites/juices into brown sugar mixture.
Stir tuna into egg yolk mixture, then stir into egg yolk mixture.
Place lettuce in prepared baking dish; place orange halves over lettuce. Top with lemon-lime soda, then set aside.
Brush yellow slices of chicken with olive oil and put on heatside. Place lettuce on top of each chicken and sprinkle with green pepper.
Brush gray slices of chicken with olive oil and put on heatside. Sprinkle shrimp with olive oil. Boil sliced mushrooms with 1/2 cup water to cover over all.
Layer shrimp with tomato slices and lime slices on top.
Melt chocolate syrup in small saucepan. Stir in remaining 3 tablespoons olive oil and sugar. Spread onto chicken.
Bake uncovered at 350 degrees F (175 degrees C) for 4 to 5 hours or until chicken is cooked through and no longer pink.