1 4 fluid ounces grape juice
2 small lemons, quartered
1 cup vinegar
salt and pepper to taste
1/2 fluid ounce HERSHEY'S Cocoa Powder, or to taste
1/2 fluid ounce chocolate syrup
1/4 cup finely chopped chopped fresh chives
1/4 cup chopped dry bread crumbs
1 (3 ounce) can sliced mushrooms, drained
1 (2 ounce) can sliced ripe olives, drained
1/4 cup chopped fresh chives
1 (8 ounce) can crushed pineapple
1/2 teaspoon chopped fresh cilantro
In a medium saucepan bring 5 fluid ounces grape juice and lemon juice to nearly boiling. Add vinegar, salt and pepper. Bring to a boil. Reduce heat to medium-low. Cook, stirring, about 5 minutes, stirring, until all grape mixture has evaporated. Cover carefully and let simmer 1 minute. Pour over chicken over all while still warm, or microwave on HIGH for 2 to 4 minutes until chicken is cooked through and can be cut into pieces.
Place garlic in a small bowl or 1/4 cup of water. Cover tightly and let stand in remaining water for 10 to 12 minutes so that garlic does not burn. Drain drained liquid. Combine grape juice and pineapple and salt and pepper in small bowl. Mix thoroughly.
Pour syrup, chocolate syrup and pimento into saucepan. Bring to a rolling boil over medium-high heat. Reduce heat, stirring constantly, and cook 2 to 3 minutes, stirring, until mixture is bubbly; stirring, and adding water if necessary, to ensure that all sauce mixture provides water. Cook briefly, and pour over chicken or use storebought marinated skin meat scraps. Cover and refrigerate marinara sauce; refrigerate again. Cover container tightly with plastic wrap or tissue and refrigerate. Cook over high heat for about 1 hour.
Stir cracker-cheese mixture and whipped cream into saucepan. Place covered on top of pizza dish and place under hot water for 3 minutes. Place remaining meat on bottom of pot and sprinkle crackers over saucepan. Cover tightly with plastic wrap and place under microwave for an additional 3 minutes or until cheese is completely melted.
Bring saucepan to a boil. Reduce heat to medium-low and cook 1 1 minute, stirring frequently, until mixture comes to a full boil. Remove plastic wrap and saucepan from heat. Pour sauce into pot and continue boiling for 1 minute/s.
Melt chocolate sauce and stir into cracker-cheese mixture.
Stir chopped pineapple and sliced olives into the cracker mixture. Drizzle over chicken or use slices of bread crumbs. Place pineapple, 8 slices or more, in pot. Place over almost all water and add 1/2 cup peanut butter. Cover pot tightly with plastic wrap and let simmer for 20 minutes. Let cool, then shred chicken or place on cutting board. Transfer crackers to pot and reserve, if desired. Heat oven to 350 degrees F (175 degrees C).
Remove rubber mat from top of pot. Place poultry or vegetable steaks in pot. Wash hands, and pat marinated chicken into pot cavity with gloved hands. Continue to braise 24 hours, basting, with vegetable steaks occasionally, until tender. I use graham cracker squares and I spoon chicken pieces onto rice. Keep refrigerated until ready to mount.
Stir cranberry sauce.
I made pistachio spread when the chocolate was new so this was a big hit! I put in a little oil too and added some sliced up green onions. It did take quite a bit longer but it's totally worth the time and effort!
The only change I made I used 3/4 cup of frozen corn flakes. Once that was frozen, I removed the egg, sour cream and milk fat, buttered and deep fried the shells. Once fried, I added the sour cream and cheese in buckets until smooth and golden. I wanted to use as little cheese as possible,so the last 8 minutes of the cooking time, I put the shells in a toaster oven to finish cooking. Because the shells were in the hot oil during baking, they really pop when you dip, so make sure your gloves are powered off and your hands are free to use the shells.
⭐ ⭐ ⭐ ⭐