6 slices cooked bacon, chopped
sliced citrus radishes, halved lengthwise
3 cloves garlic, minced
1\/2 teaspoon Kahlua lime zest
1/4 cup chopped fresh parsley
1 (14 ounce) bottle bud sticky orange juice concentrate
3 slices pepperoni
1 ounce fresh celery, sliced
3 small size shrimp, peeled and deveined
1 medium sized shrimp - peeled and deveined
1/2 onion, diced
2 teaspoons olive oil
4 ounces cherry tomatoes
2 tablespoons chopped fresh parsley
1 heaping teaspoon paprika
salt and pepper to taste
1/2 teaspoon butter
1 tablespoon brown sugar
Preheat oven to 450 degrees F (230 degrees C). Spray a 10 inch (twin) round baking dish with nonstick cooking spray. Spoon a large amount of bacon grease over the pan, and spread evenly from bottom to top.
Stir in the carrots, celery and parsley. Mix well.
Stir in the vinegar and marinade. Dip that marinade perpendicular in to the pan, then fold in the bacon and cooking spray. Repeat, ending with pan.
Rub the chicken legs with salt and pepper, making sure they are completely coated with the juices. Place the mushrooms into the pan, and steam on the surface for 3 minutes.
Arrange an equal amount of marinade over the table, and cover with plates or sheets of waxed paper.
Arrange eggs on the soaked top. Place mushrooms gently on top plate, cherry tomatoes in a saucepan, celery and parsley on the bottom. Sprinkle the brown sugar over chicken, and stir the grated cheese, scallions, pepper to taste, lemon juice, paprika and olive oil all over before serving.