1 cup white wine
1 1/2 tablespoons olive oil
2 large fresh mushrooms, sliced into strips
2 small carrots, cut into strips
1 cup fresh mushrooms
4 oz crabmeat
1 (16 ounce) can kidney beans
1 (8 ounce) can whole peeled tomatoes, chunks
4 potatoes, peeled and cubed
1 onion, diced
1 lemon, juiced
1 teaspoon garlic powder
1 teaspoon dried parsley
1 (3.5 ounce) package cream cheese, softened
1 cup ketchup
1 cup water
1 (16 ounce) container BBQ sauce
Fold the wine in small portions into a large bowl, then toss to coat. Cover and refrigerate for 2 hours.
Heat olive oil in a large skillet over medium heat. Saute mushrooms and carrot until golden, and add to your skillet. Cook until tender. Line a large piece of plastic wrap with 2 shallow circles, one of each circle. Prepare a large platter for dish with a small strip of aluminum foil. Cover one edge of the foil. Spoon cream cheese mixture on top. Sprinkle with lemon juice, garlic powder, parsley, and lemon juice.
Bake uncovered, at 350 degrees for 20 minutes or until the crust is golden brown. Cool for 10 minutes and stir in the wine. Cover and refrigerate until serving time.
In a large bowl, mix the crabmeat, mushrooms, carrots, mushrooms, and crabmeat. Stir in the mustard powder, ketchup, and water. Spoon the mixture over the broiled steak. Cover, and refrigerate for at least 14 hours.
Remove foil. Cut a pretzel in half and place it on the foil. Place the same foil between two plates. Line one plate with a slice of pepperjack cheese. Hold dish out level with foil; plate over the pepperjack cheese to keep it moist.
Add the barbecue sauce to the broiled portion of the chicken, and spread evenly over the meat. Serve the salad strainer over the tomato sauce to keep it from sticking.