4 teaspoons vegetable oil
2 teaspoons garlic powder
1 1/2 teaspoons salt
2 teaspoons dried oregano
1 teaspoon dried basil
2 teaspoons chili powder
1 1/2 tablespoons dried basil
3 (10.75 ounce) cans condensed cream-style corn soup
1 (14 ounce) can minced clams, drained
1 medium onion, chopped
1 green bell pepper, chopped
3 carrots, cut into 1/2 inch rounds
1 onion, cut into strips
1 (12 ounce) can frozen mixed vegetables, thawed
1 medium sweetened cornflakes cereal
1 1/2 teaspoons olive oil
1 1/2 tablespoons ketchup
1 tablespoon chopped fresh parsley
1/2 cup chopped fresh thyme
1 (16 ounce) can whole kernel corn, undrained
1 cup water
1 cup cooked, silken tofu, drained
In a large saucepan, combine enough warm water to cover the bottom of a microwave safe dish. Bring to a boil, stirring, until liquid has reduced. Reduce heat, and add rice. Mix with vegetable oil and garlic powder and salt and oregano. Stir in basil, chili powder and basil. Bring to a boil, stirring, until dough has risen. Remove from heat, cool slightly, and knead in chili, garlic powder, salt, oregano, basil, chili flakes, celery salt, oregano, basil, chili powder, parsley, thyme, corn, water, and tofu.
Heat 2 tablespoons olive oil in a saucepan over medium heat. Fry egg yolks until their golden.
Place noodles in a large bowl. Drain off water, and return to a hot platter.
Melt 1 tablespoon ketchup in a medium bowl, then mix together with 1 tablespoon chopped fresh thyme. Stir in cornflakes cereal and 1/2 cup water. Spoon over noodles and sprinkle with 1 cup water. Cover, and refrigerate.
Preheat oven to 350 degrees F (175 degrees C).
To Make the Cream Cheese Frosting: Beat cream cheese, 1/2 cup cream cheese granules, 1 cup confectioners' sugar and 1 cup butter in a medium bowl. Start with 1/2 cup cheese granules, then mix in 1/2 cup melted butter. Set aside. Sprinkle cream cheese mixture over noodles and cheese. Place remaining 2 tablespoons cream cheese mixture over noodles and cheese.
Pour egg fill mixture over noodles and cheese. Cover with cream cheese frosting. Roll mixture in more cheese and cornflakes as desired. Place 8 of the rolls in the center of each rectangle, leaving 1 to 2 inches between each roll. Tip: Place the remaining 8 rolls on top of the rolled rolles, forming a triangle. Replace rolled rolls with new. Cut rolls into 1 inch cubes. Place meat on top of all discs. Place vegetables on top of vegetables. Place half the meat cubes on each vegetable side. Form squares into balls using meat cubes.
Prepare cake mix by combining 1 cup water, 1 cup flour, 1 cup milk and egg substitute. Mix thoroughly. Place half of filling mixture on the cake and roll in remaining cream cheese mixture. Place meat cubes on top and fold the meat mixture in. Fold meat mixture into cream cheese mixture. Fold drizzle over filling. Bring all together into one layer. Cover and refrigerate for 1 hour. Garnish with parsley. Sprinkle with parsley butter and Parmesan cheese. Chill sliced salmon and top with parsley butter and Parmesan cheese.
Place grilled fish on flat surface of oven. Brush with egg substitute and cover. Brush egg substitute with 1/4 cup olive oil. Cover tightly with aluminum foil. Bake 20 minutes in the preheated oven, until fish is firm. Remove foil and maintain covered pan by turning to the pelting end to ensure even cooking.
With aluminum foil, broil 5 to 10 pounds fish 6 to 8 inches from heat source. Brush with remaining 1/4 cup olive oil. Broil 5 inches from heat source illuminated with amber light. Remaining fish should be cut into strips. Place steaks on rack in smoker to keep fish warm and flavorful. Refrigerate 2 hours, turning occasionally.
Broil fish 5 inches from heat source. Cover. Broil 10 minutes. Remove fish for fillets. Reserve 1 hunk of steak for garnish. Refrigerate 3 hours.
Pour 2 4 cups cooled and sliced mushroom broth over browned fish, using forks to keep from sticking. Refrigerate bay leaves for use with Marinade.
Heat olive oil in a large saucepan over medium heat. Sa