1 large onion, thinly sliced
1/2 medium carrot, sliced
2 medium potatoes, peeled and cut in half lengthwise
1 teaspoon salt
1/4 teaspoon onion powder
1 bay leaf
1/2 teaspoon dried basil
1 tablespoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
2 (15 ounce) cans beef broth
1 (10 ounce) package frozen mixed vegetables, thawed
3 cups chopped cabbage
1 pound cooked chicken breast meat
1 pound Thai style stir-fry sauce
Preheat oven to 350 degrees F (175 degrees C).
Season the onion slices with salt, pepper, and bay leaf.
Place the potatoes in a large bowl, and sprinkle with spices. Mix well and shape into 2 1/2 inch florets. Fill a large pot or casserole dish with aluminum foil.
Place carrots in the bottom of the casserole, and drizzle with tomato sugar. Seal edges of pan and cut in remaining florets to seal.
In a 9x13 inch baking dish, place sliced onion and carrot mixture in the center. Sprinkle with white rice, celery seed, mushroom caps, mushrooms, basil, oregano, basil, oregano, basil, oregano, basil, and oregano.
Bake at 350 degrees F (175 degrees C), uncovered, for 15 to 20 minutes, or until the internal heat of the turkey is approximately 180 degrees F (80 degrees C). Top each portion with a slice of cheese. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, until the cheese is bubbly.
Remove the foil from the oven and place the vegetables in the bottom of a casserole dish to cool. Using a 2 1/2 quart roasting pan, place the cabbage in a large bowl to cool. Drizzle the chicken with vegetable oil and stir-fry until no longer pink. Mix together the soup and bean sauce and place on top of the vegetables.
Bring a large pot of salted water to a boil. Add potatoes, turn to microwave, and steam until tender but not mushy, about 20 minutes. Drain potatoes, slice into medium size pieces, and set aside.
Meanwhile, brown the carrots and celery seeds in a large pot of water. Stir-fry carrots and celery seeds in remaining pot of water until tender. Add carrots and celery seeds, onion, salt, pepper, bay leaf, parsley, oregano, basil, oregano, basil, oregano, and basil to the pot.
Return the vegetables to the pot. Stir-fry celery seeds until tender. Garnish with mint leaves, and serve hot or cold.