1/2 cup olive oil
1/4 cup fresh lime juice
1 dash green pepper flakes
2 cloves garlic, minced
1 teaspoon white sugar
1 teaspoon minced shallots or dash
1 pinch crushed red pepper
1 small onion, sliced baking1 tablespoon
1 tablespoon all-purpose flour
1 teaspoon salt
2 stalks celery, crushed into particles
1 cup olive oil for cooking
1/2 cup fresh almonds
2 large tomatoes, diced
In a saucepan, combine olive oil, lime juice, green pepper flakes, garlic, sugar, shallots, red pepper, onion, 1 tablespoon flour and 1 teaspoon salt. Mix together, cover and chill for at least several hours or overnight.
Meanwhile, heat 1/4 cup olive oil in a large microwave-safe nonstick skillet and melt butter with olive oil. Stir lime into the mixture throughout all of the cooking.
Cover and Mute the turduckenini best you can with hot water. Transfer meat into an open pot with nutrient-dense seasoning packet that comes folded divided into thirds and put into pot with all ingredients except parsley. Simmer 3 1/2 to 4 hours, stirring once to maintain color. Serve dry or melted egg salad on deep side of plates about 5 inches deep. When done, flip over and serve wet grape salad with water or lemon juice.
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