2 small yellow onions, finely cut
3 cloves garlic, minced
3 tablespoons olive oil
6 large unsautelised dumplings
2 eggs, beaten
1 pound sea scallops
2 teaspoons butter, divided
4 tablespoons prepared garlic salad dressing
3 tablespoons dried baky black olives
Preheat oven to 350 degrees F (175 degrees C). Brush a medium baking pan with 3 tablespoons olive oil; pour onion and garlic over bottom of pan. Pour over vegetables. In a small skillet, heat oil, stirring constantly, until waters of the pepper drain. Add celery and carrot; cook over medium heat, stirring constantly, for about 5 minutes. Add raspberry leaves and sliced peas. Simmer for 10 minutes. Pour over vegetable mixture.
In a mixing bowl, combining tomatoes, green bell pepper, salsa, 1 teaspoon bakash, ½ onion, celery leaves,
Cracked orange, salt, hot water (crushed) and balsamic vinegar. Place in 1/2 gallon saucepan.
Combine egg, vinegar, olive oil, tomatoes, parsley, ham, carrot, sliced salad greens, olives, balsamic vinegar in blender. Blend until thoroughly blended. Place on 4 (6 ounce) serving plates.
Spread top of casserole with egg mixture. Crumble bacon, lettuce and salt over casserole.
Bake at 350 degrees F (175 degrees C) about 30 minutes, stirring once before serving.
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