3 tablespoons chicken oil
2 teaspoons garlic powder
3 (3 pound) pork tenderloin halves - tooth ...
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons ground black pepper
1/2 teaspoon paprika
1/2 teaspoon hot sauce
1 cucumber, thinly sliced
1 green bell pepper, sliced
1 yellow tomato, thinly sliced
3 cups water
1 small onion, finely chopped
2 jalapeno peppers, seeded and diced
4 bay leaves
1 tablespoon ground cumin
10 slices celery, finely chopped
2 tablespoons uncooked white rice
3 onions, sliced and thinly sliced
4 carrots, peeled and sliced
4 stalks celery, finely chopped
1 cup fresh tomato, thinly sliced
2 tomatoes
1/2 cup water
3/4 cup chicken broth
4 egg yolks, beaten
1/2 cup rosemary, finely chopped
4 tablespoons brown sugar
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1/2 cup cooked, celery, finely chopped tomatoes
2 tomatoes
2 tomatoes
1 cup chopped celery
4 bay leaves
2 tablespoons barley
6 teaspoons white sugar
2 egg whites
2 cups confectioners' sugar
1 teaspoon vanilla extract
6 tablespoons butter, softened
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine oil, garlic powder, pork onion powder, salt, ground black pepper, paprika, hot sauce, cucumber, green pepper, and tomatoes with water. Shred the potatoes and place in a 9x13 inch baking dish with the remaining 1/2 cups of frozen potatoes and the bacon.
In a medium bowl, whisk together the lemon juice, salt, 1/2 teaspoon paprika, 1/2 cup of reserved potato flakes, and broth. If necessary, process the potatoes and bacon until dry. With a mixer on low speed, combine the eggs with the reserved potato flakes, 3/4 cup milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/2 cup milk. Increase speed to high and fold into the batter.
Bake for 45 minutes in the preheated oven, until a knife inserted into the middle comes out clean. Serve hot with meat.
Or use as a pancake mix to replace baked pork with liquid from 1/2 cup of reserved potato flakes, 2 cups milk, and 1/2 cup water. Using a coffee-can, stir 2 cups milk into the mixture, then add 1/2 teaspoon salt to taste.
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