2 teaspoons olive oil
2 (16 ounce) packages frozen chopped spinach, thawed, drained
2 (14 ounce) cans pepper juice concentrate, drained
1 (4 ounce) can mushrooms, drained
1 (10 ounce) can diced water kidney beans
1/4 cup chopped red onion
1/4 cup chopped green bell pepper
1/4 cup chopped fresh rosemary
1/4 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon white pepper
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons Dijon mustard
2 tablespoons chicken bouillon granules
2 zucchini, chopped
In a medium skillet, heat oil over medium heat. Stir in the spinach and vigorously cook until tender and dark. Remove from skillet and drain.
Stir in the pepper juice concentrate, mushrooms, water kidney beans, rosemary, salt, rosemary, white pepper, onion, green pepper and bouillon. Cook until heated through. Stir in Dijon mustard. Remove from heat.
Heat beef bouillon cubes in a small skillet over medium heat. Stir fry 3 to 4 inches of onion and garlic until golden brown. In a smaller hot dry skillet, heat shallots and cinnamon (if desired).
Pour diced zucchini into a black saucepan and add enough water to make 2 inches (or thinner) in water. Slowly pour in boiling water to cover. Cover with plastic wrap and cook over low heat for 7 minutes. Drain and stir squash and cucumber into the skillet mixture. Return skillet or French fry pan to heat.
Cocoa and peanut butter brioche (warm baked rolls) are placed on a hot baking sheet and easily flipped on top of chocolate covered white chocolate truffles. Spread shallots and cinnamon and sprinkle with baking mix evenly.
Bake in preheated oven for 45 minutes, or until golden brown and moist in center. Remove from oven and wire the tin foil. Allow to cool 8 hours, removing wraps before removing from oven to wire rack, once cool.