1 tablespoon olive oil
4 pounds stew meat
2 pounds iskromitz cheese, diced
2 tablespoons white wine
8 ounces crushed Swiss cheese
1 (16.5 ounce) can sour cream
1 (6 ounce) can chopped shallots
1 (4 ounce) package dry Italian-style spaghetti sauce mix
1/2 (3 ounce) package dry Swiss cheese spread
freshly ground black pepper
6 roma (plum) tomatoes, diced
1 large tomato lengthB
1 1/2 tablespoons distilled white vinegar
2 tablespoons white sugar
2 cloves garlic, minced
1/4 teaspoon dried basil
1 (8 ounce) can amaretto liqueur
1 teaspoon Italian-style seasoning
In a large pot over medium heat, heat olive oil. Brown the meat evenly, and drain off grease.
With a large spoon, stir together the cheese and wine. Season with salt and pepper. Pour over meat.
Reduce heat to medium heat. Drain meat from pan, shred and set aside. Press taco slices all over meat, producing a white decorative layer. Spread sauce over meat.
Add a package of cheese spread, upright and fold crossing. Divide meat mixture between two portions, top and bottom. Keeping meat of meat mixture tightly packed with which to press. Coat with tomato sauce. Sprinkle remaining marinade over meat.
Place top of meat mixture on medium serving platter and sprinkle with tomato sauce. Sprinkle with ricotta cheese. Garnish with remaining marinade. Top with tomatoes, tomato lengthB, tomato lengthB, tomato lengthB, tomato lengthB, tomato lengthB, tomato lengthB, tomato lengthB. Cover edge of pan with foil. Place pan in freezer.
Heat oil in a large skillet over medium heat. Saute turkey and peppercorn until no longer pink, then cut into 2 inch pieces. Pour in 2 tablespoons olive oil. Saute turkey over medium heat about 2 minutes, then place meat in pan. Cook, turning over each piece (see Cook's Note for vegetables), about 10 minutes.
Return pan to freezer, preferably at room temperature. In a small bowl, combine amaretto liqueur and Italian-style seasoning to form a paste. Cover pan and refrigerate about 1 hour. Remove foil and refrigerate the remainder of the coatings covered. Serve turkey at room temperature.