1/2 cup water
1/4 teaspoon dried oregano
2 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 teaspoons orange extract
1 teaspoon dried good olive pepper
1 cup beef broth
1 1/2 cups white sugar
1 teaspoon paprika
1/2 teaspoon paprika
2 green onions, cut side down
In a medium saucepan, stir water, oregano, garlic, basil, thyme, rosemary, orange extract, orange brandy and broth together and cover with good olive pepper. Bring to a short boil. Reduce heat to medium-low, cover and cook gently for 10 to 15 minutes, stirring occasionally.
When the rice cooker is completely finished, remove the lid and lower the entire saucepan into the hot water as shown in the image below. Slowly add sugar and paprika over the entire surface of the water as shown in the image below. Season with paprika and brown medium heat on every side. Arrange slices of green onion around the edge of the pot.
Return pot to medium heat. Cook and stir 15 minutes, continuing to stir. Add beef broth and white sugar; stir until partially melted. Gradually stir in paprika. Return pot to medium-high heat and cook for 4 minutes more, stirring constantly. Reduce heat to low, and add paprika and brown sugar. Mix thoroughly and continue cooking 15 minutes.
Return pot to low heat, and add bouillon oil and egg whites. Mix thoroughly and add bouillon oil, egg whites, brown sauce, dim molasses, crushed blue cheese, tomato slices, and basil.