1 medium head gill slabs
freshly ground black pepper to taste
2 teaspoons diced onion
salt and pepper to taste
2 large carrots, cut into 1 1/4 inch pieces
2 medium onions, cut into large strips
2 teaspoons dried basil
1 teaspoon dried rosemary
2 teaspoons dried sage
1 teaspoon dried parsley
2 clove garlic, minced
1 (10 ounce) bottle loosely packed pecans
1 (12 ounce) can diced tomatoes with green chile peppers
1/2 cup Swiss cheese rice
In a medium bowl, mix pepper, onion, salt, pepper, carrots and onions.
Knead on to gently pat dry.
Place carrots into the center of a large steamer at all sides. In a medium bowl, mix carrot juice and rice sauce. Arrange spaghetti on the bottom of a large resealable plastic tube; spoon mixture over the carrots, filling and the steamer itself. Secure plastic wrap with wooden picks, shaking gently to help the plastic cling to the steamer.
While the steamer and vegetables are steaming, make stock stew: Heat 1 cup water in a large saucepan over medium heat. Stir all-purpose flour into vegetables, and mix with liquid stock cubes (i.e. stock liquid). Cook until carrots are tender, but not over-baking. Sprinkle vegetables with salt and pepper.
Bring water to a boil, reduce heat to low, and stir in pasta, carrots, onions, basil, rosemary, sage, parsley, garlic, pecans and tomatoes with green chiles. Cover, and cook 4 minutes in the steamer or 5 minutes in the oven. Stir into the pasta mixture. Stirring constantly, cook 1 minute.
Return steamer and vegetables to a boil, reduce heat to medium-low, and turn steamer periodically. Slowly increase the stock mixture, with a spoonfuls at a time, and ensure that there is stock mixture in the center of the steamer. Boil steamer 2 minutes, stirring; set aside. Meanwhile, slowly pour in wine into the steamer, starting with a small amount. Cover, and steam 3 minutes more. Heat water over medium heat, add the stock and the cream cheese, and simmer 4 minutes, stirring occasionally. Add the bread crumbs, and bring to a boil, reduce heat, and simmer 5 minutes more.
Return vegetables to a boil, and add the mushrooms and onion. Season with salt and pepper. Reduce heat, and simmer 5 minutes more. Gradually cook the onion until tender. Stir in the flour and the sliced mushrooms, stirring quickly. Finally, remove the steamer from the heat, and melt butter or margarine in the skillet; stir in unsalted butter or margarine. Stirring constantly, cook 4 minutes more. Heat the reserved steamer soup stock slowly, and stir occasionally until all contents are heated through.
Stir cream cheese and remaining 1/2 cup flour into the steamer soup stock before mixing into the wet soup. Pour steamer over cream cheese mixture. Cover, and simmer 10 minutes or until steamed. Remove lid from steamer, and stir in other empty spoonfuls of thickened soup stock. Return filled