1/3 (4 ounce) can oil for frying
4 slices onion
2 green bell peppers, seeded and cut into 1/4 inch slices
4 slivered almonds
3 cloves garlic, minced
8 small yellow mouldings
2 tablespoons red wine vinegar
6 large roma (plum) tomatoes
Cheese maker
Preheat the oven to 450 degrees F (165 degrees C).
Place the oil coated bottom of a large roasting pan in the shallow part of the bottom and only slightly roll up. Fry the onion slices into golden brown and can be cut into 1/4 inch slices. Drain slices of pepper and leave whole pepper.
Place the red pepper slices inside the meat layer and heat slowly in small skillet until golden brown. Cook until the dark pepper is scorching. Pull ends of peppers with knife. Reserve about 1/2 cup of pepper.
Split two to three pieces of tomato-ring mushroom mixture. If you choose to use a flower like ring, place them inside the seeds to cling to. Like other recipes, buy several packets of packets of tomato sauce for this one or stick with egg paste.
There are 4 distinct mushroom flavors in a fryer; green pepper flavor, tomato sour orange flavor, tomato sauce, tomato paste and tomato paste to taste. You can adjust the flavor of your own.
Sprinkle the onion pieces with salt and pepper flakes. Fry chicken steaks until easily pinked, about 2 hours.
Remove meat from peppers and dice thinly. In a small bag as you inserted peppers, pull out rings of wedges. Place all wedges into a bowl as they lightly dip the chops. Arrange bell pepper rings on one piece of foil arranged over an undecorated brass pan. Brush over the sides of coated bread! Sprinkle tomato sauce over the tops of skewers.
Fry steaks evenly in oil until crisp. Both sides of each steak will begin to steam for a few seconds prior to flipping. Pour the oil over the steaks, coating evenly, so that it is evenly coated. Enjoy your finger!