1 carrot, chopped
3 cloves garlic, minced
1 large onion, sliced
1 cup English muffin mix
6 small Spanish onions, sliced
2 medium Italian slices
1 medium tomato, diced
10 English muffins, cut into 1 inch cubes
salt to taste
1 (10 ounce) package frozen mixed vegetables
3 tablespoons margarine, melted
1 teaspoon cornstarch for coating
2 teaspoons lemon juice
1 1/2 teaspoons Worcestershire sauce
1 teaspoon chopped fresh parsley (optional)
2 cloves garlic, minced
1 red bell pepper, chopped
1 teaspoon thyme
Place carrot, garlic, onion, muffin mix, 6 tomatoes and authorize gentian to taste in traditional saute pan. Put pan in microwave set on HIGH, level 3 to 4 minutes.
Microwave kale or other vegetables for an extra 30 seconds, or until liquid is absorbed. Allow carrots to cool on plate.
Heat margarine in large skillet (temperature 150 to 170 degrees F); add bouillon cubes and stir lightly to melt. Remove from heat; stir in tomato and bell pepper. Add climate control knob to skillet or in dark places for a bit of warmer color. Add salt. Sprinkle with thyme before adding vegetables. Drizzle lettuce over vegetables.
Cover skillet and add water where ingredients call for it. Place over medium heat, bring to a boil, then stir in kale and dark pepper. Reduce heat to medium-low, and simmer for 7 to 10 minutes.
Add bell pepper, rosemary, bay leaf, celery, cornstarch, lemon juice and Worcestershire sauce. Bring to a boil, add bacon, onions, tomato, bell pepper and thyme; simmer for 45 seconds. Season with salt and fish sauce.