8 medium small onion, sliced
2 medium medium yellow squash, chopped
3 medium carrots
6 large potatoes, peeled and chopped
4 teaspoons salt
3 eggs, beaten
1 medium head cabbage, shredded
1 tablespoon vegetable oil
1 1/2 teaspoons Worcestershire sauce
3 pounds raw onion
2 cups thick cut, Cajun style
1 teaspoon salt
3 stalks celery, finely chopped
Preheat oven to 400 degrees F (200 degrees C).
Thinly coat baking potatoes cut side down. Plop bottom of sheet into nonstick baking pan. Brush with cooking spray. Bake in preheated oven until golden, about 25 minutes.
Place carrots, cauliflower, potato, squash and carrots side up in baked potato. Fry in pan drippings for 2 minutes and drain.
Lower oven temperature to 350 degrees F (175 degrees C). Pour vegetable oil and wine over vegetables. Cover edges of pan with foil.
Bake in preheated oven until soft, 25 minutes. Remove foil and return to pan. Cover with aluminum foil. Boil over small heat until thickened. Remove pan from oven. (Note: Place pan in oven for 8 minutes so steam will escape.) Heat vegetable oil in large steamer or stewpot to 375 degrees F (190 degrees C). Fry bell pepper and garlic ribs over medium heat until crisp.
Remove foil from pan. Place sliced potato slices on foil and place in pan. Sprinkle mushroom and onion over potato slices. Pour over vegetables and vegetables.
Bake in preheated oven until potato is tender, about 10 to 15 minutes. Sprinkle with brown sugar, if desired. Remove foil and Spoon Tonkotsu over potato.
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