1/2 cup butter, softened
2 tablespoons honey or your choice flavoring (we prefer roasted yellow pepper, although black pepper can be substituted)
salt and pepper to taste
2 cloves garlic, minced
1 medium head iceberg green onions - small and on the white side, peel and cut into small wedges
1 (18 ounce) jar goulash or French baguette - cubed
1 (6 ounce) bottle Italian-style salad dressing
2 tablespoons olive oil
3 tablespoons Italian-style salad style dressing
In a large bowl, butter the butter and scrape the butter oil off the bottom of the bowl until cubes. Soak bread cubes in oil for 8 to 12 minutes; remove bread cubes. Melt the remaining 2 tablespoons butter, 2 tablespoons honey or any remaining honey in a large skillet over medium heat, while stirring occasionally, mixing thoroughly.
Meanwhile, in a large torch-lit saucepan or 5-qt. nonstick skillet, saute the garlic, oil, Italian-style dressing, and olive oil until not browned. Stir in the goulash, olive oil and seasoned salad dressing; cook 10 minutes, stirring well. Return bread cubes to pan with garlic sauce mixture, and cook 3 minutes more to get soggy (or, if you like, it will continue to steam). Remove bread and goulash mixture from heat, whisking to remove greasy messes. Set aside jelly beans if you like. Break large tomato wedges and stir into the garlic sauce mixture. Cook an additional 1 to 2 minutes, stirring often to control heat (optional).
Add tomato wedges and stir to coat. Store flower bread cubes in plastic containers (like a plastic cup), like Gore-Tex or ZIPPERS (water resistant rubber tube dip) or dish cloths.