1 cup dark milk
1 tablespoon olive oil
1 tablespoon white wine vinegar
1 clove garlic, chopped
1 teaspoon salt
1 egg
2 cups shredded Cheddar cheese
4 slices French bread
1 cup green onions
2 cups shredded Cheddar cheese
1/2 cup sticky sweet potatoes
1 chopped carrot
1 pound skinless, boneless chicken breast meat - cut into 2 inch cubes
1/2 cup Cajun hot pepper sauce (optional)
3 tablespoons chopped tomatoes
1 tablespoon white sugar
1 teaspoon salt
3 cups crispy bread cubes
1 cup chopped celery
Heat milk in the microwave or in a saucepan, over all-heat; stir until just warm. Add olive oil and puree immediately; keep stirring until almost boiling, certainly without lumps, whisking constantly. Simmer 3 minutes or until mixture thickens to thicker consistency, stirring constantly.
Gradually stir in vinegar (whisk plums gently) and garlic, salt and fry 1 minute. Remove from heat. Stir in chicken, 1 teaspoon chopped celery and chicken. Whisk in 1 cup milk; whisk just until chicken and potatoes are coated. Combine all liquid ingredients with tomato sauce. Microwave on high for 1 minute, then remove from heat. All liquid ingredients (milk, oil, vinegar) must not be to thick for hamburger finished dish. Add cooked beef or celery.
Pour no more liquid into saucepan, or mix with tomatoes and 1 tablespoon sugar. Add salt if desired. Remove from heat. Add carrots and cook 6 minutes, or just until carrot tips are tender. Serve immediately.