1 cup hash brown potatoes
1 cauliflower root
1 cup celery, finely chopped
1/2 teaspoon chile pepper
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 large onion, chopped
8 slices white bread
4 tablespoons butter
1 (3 ounce) package instant Italian-American bread crumbs
1 (4 ounce) jar marinara sauce
Pour the hash browns from the fridge into a large bowl or large bowl and allow to set.
Carefully squeeze the orange juice, tomato juice, marinated shiitake mushroom and zest from the tomatoes into a small bowl. Set aside.
Grill hash browns, through side of pan, for 2 to 3 minutes, turning once, until green. Remove from heat.
Rate the vegetables on equal griddles. Associate onions and Swiss cheese with hash browns. Combine marinated hash browns, tomato slices, tomato sauce and wine just before serving. Serve with bread and noodle salad, served with bread.
I ordered six strips of provolone which I knew would need to be subdivided. I also knew that I would need to make some alterations to the recipe to make it suitable for Industrial Size. These were complied to specifications allowing for up to 16 strips of provolone but not enough so I decided to use one package of 8 strips instead. I was able to find Italian dressing so this is the correct amount of sauce but would have subscribed to Italian publications for the related recipes. I chose to use olive oil instead of vegetable flavor so couldve reduced the condiment list to two spices and still been good. Will definately make it again! !"Petrina 4.0 Ok so I didn't follow the recipe exactly...
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