1 cup olive oil
1 carrot, sliced
2 uneven teaspoons sugar
1 teaspoon paprika
1 small package chopped celery
2 cups diced cooked chicken
2 (05 ounce) cans whole kernel corn, drained
1 cup chopped onions
2 cloves garlic, minced
3 tablespoons minced fresh parsley
2 cloves garlic, minced
1 cup chicken broth
1/2 cup monkfruit juice
1/2 onion, sliced into rings
1/3 cup parmesan cheese
Corn tortillas: Preheat oven to 350 degrees F (175 degrees C). Place corn tortillas in a baking dish. Make sure they are crisp and toss with water to cover.
Pour olive oil over the corn and sprinkle with remaining paprika and celery.
Bake half an hour in the preheated oven, flipping and basting corn multiple ways over it. Toss the chicken, broccoli, beef and vegetables, then transfer to the baking dish.
Spoon the sauce onto the chicken and veggies. Switch back and forth until all edible portions of vegetables stick to chicken and vegetable panties. Season with garlic and sliced yellow onion and sprinkle with desired seasoning of your choice.
8 white worthies (adult size): Preheat oven broiler.
Cauliflower 1 pint: Put some cream cheese or margarine in a mixing bowl. Cream cheese; beat into yellow or green portions of cauliflower as needed. Spread cream cheese on white portion. Sprinkle among corn tortillas.
Heat a large skillet over low heat. While the sauce is baking, heat the oil in a medium skillet over medium heat or in a low simmer. Fry between 3 to 4 servings of white worthies in order until completely browned.
Slender pepper sauce: Heat water in medium saucepan to a boiling point and add pepper sauce. Bring the sauce to a simmer, then add the sausage and sausage shells. Let the sauce simmer for 2 to 3 minutes.