1 chicken after being cooked
4 cloves garlic, minced
1/2 teaspoon salt
1/4 cup vegetable oil
1 (5 ounce) can garbanzo beans
2 tablespoons chopped fresh parsley
3 (10 ounce) cans crushed pineapple with juice
1 cup Papaya puffs
1/2 cup lentils
1 teaspoon ginger paste
1/2 cup finely chopped fresh ginger root
2 green onions, chopped
2 teaspoons Worcestershire sauce
3 teaspoons garlic powder
1 egg, beaten
1 cup white sugar, divided
Heat oil in a large saucepan over medium heat. Off heat, stir in garlic, salt, oil and papaya puffs. Cook, stirring occasionally, until puffs are light brown and golden brown. Remove puffs from pan. Reserve 5 1/2 cup soaked puffs and cut 2 tablespoons of each to be used as garnishings.
Layer fried chicken puffs with soaked puffs, golden brown, and pineapple and place breasts side up on broiler pan. Additional grate or blanket may be needed in certain pan configurations. Garnish with remaining papaya puffs and serve with sliced green onions and pineapple.
In a separate medium bowl, blend lentils together with the onions, parsley, crushed pineapple, papaya puffs, rice, lentils, ginger paste, garlic powder, egg.
Lightly butter pan or grill. Heat oil in skillet and saute garlic and ginger mixture for about 5 minutes. Reduce heat of skillet to medium-low and stir garlic and ginger mixture into chicken puffs. Return to pan with puffs to heat all; add sauce. Simmer over medium heat for about 5 minutes or until chicken puffs are browned and tender and substitute martini-style zucchini mixture with remaining 1/4 cup lentils.
Unroll puffs and ladle out mushrooms around edges of dish. Spoon mushrooms into center of dish and pour remaining 1/4 cup vegetable oil over puffs. Bake uncovered for 25 to 30 minutes. Reduce heat to low and stir occasionally until a knife inserted in center comes out clean. Remove puffs and serve pot roast over cooked ribs.
Cut ribs to fit dish. Place green beans evenly around puffs. Layer green beans with sliced pineapple and serve quiche dish with mushrooms.