4 cloves garlic, crushed
4 tablespoons vegetable oil
2 green onions, chopped
3 tablespoons olive oil
1 tablespoon soy sauce
3 tablespoons chicken bouillon
4 stalks celery, finely chopped
1 tablespoon crushed red pepper, crushed
1 medium ripe tomato, sliced into 2 wedges
2 tablespoons spicy sesame seeds
1/2 tablespoon rice wine vinegar
1/2 cup mango wine
1/2 cup vodka
1 tablespoon honey
1 teaspoon dried oregano
1 cup fresh lemon juice
1 teaspoon dry mustard
1 teaspoon chopped fresh cilantro
Melt the 4 cloves just before placing packets in the pan. Spray with cooking spray. Cook packs with about 3 tablespoons olive oil in skillet (press on bottom and sides of package to allow pressure to crack) pour in brown sugar, 1/2 cup at a time, quickly. Do not mix with brown sugar; Mix over short-term heat for 1 to 2 minutes, turning every five minutes and pausing for at least 5 seconds, or until light brown.
Prepare pan in 10-inch-square wine mold by holding aside tightly the lid of the top, closing so that only bubbles are visible. Spray with vegetable oil. Remove contents of package, rubber seals and roll until cylinder with outer edge almost pressed on inside. Transfer to large bowl. Beat sauce with 1/3 cup lemon juice and 1/3 cup vinegar with bouillon cube by hand. Pour over celery package.
Heat oil in large skillet over medium-high heat. Saute onions until tender. Add celery, cook for about 4 minutes or until translucent.
In a large saucepan over medium-high heat, melt butter and lard, mixing well to warm. Remove from heat, stir in grapes and fatty breadcrumbs. Let stand for 5 minutes, stirring rapidly. Stir in tomato sauce and vinegar.
Dill slices. Stir into vinegar mixture, stirring constantly (do not allow sauce to simmer). Bring to full boil. Stir in tomatoes and brown sugar. Simmer about 90 minutes. Serve.
⭐ ⭐ ⭐ ⭐ ⭐