3 tablespoons diced garlic
1 tablespoon chili powder
1 teaspoon dried minced onion
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried sage
1/4 teaspoon salt
1 teaspoon ground cayenne pepper
1/4 teaspoon ground allspice and salt
1 tablespoon vegetable oil
2 tablespoons diced red onion
1 medium onion, chopped
1 (8 ounce) can tomato sauce
2 tablespoons chili powder
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried basil
2 teaspoons crushed red pepper
1/2 teaspoon dried oregano
4 (28 ounce) cans sliced mushrooms, drained
2 cups tomato puree
1/4 teaspoon dried basil
14 ounces thick sliced turkey breast meat
Place garlic in saucepan, and saute for about 5 minutes, or until garlic is golden brown; drain excess grease.
In a large bowl, mix chili powder, onion, rosemary, basil, oregano, basil, oregano, sage, salt, cayenne pepper, allspice and salt. Stir until well blended; mix with marinade. Stir a little at a time until well blended; serve.
In a slow cooker or large skillet, heat oil or water over medium heat. Saute garlic and onions for about 10 minutes, until tender. Stir in tomato sauce, tomato chili powder, rosemary, thyme, basil, crushed red pepper, mushrooms, tomato puree, basil, crushed red pepper, oregano, liquid smoke, remaining chili powder, rosemary, thyme, basil and pepper. Cook over medium heat, stirring constantly, until peppers are tender. Reduce heat to low, and simmer for 30 minutes.
This poor guy needs to be sliced into 10 pieces; scattered pepper rings or chunks are ok. Be particularly careful when using pressure cookers or by placing the fish in boiling water. In a blender, combine 2 to 3 cups tomato puree, tomato puree, tomato puree, tomato puree, tomato puree, tomato puree, tomato puree, tomato puree, tomato puree, tomato puree, tomato puree, tomato puree, tomato puree and tomato puree. 20 or so pieces. Can be served warm.
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