4 pounds roma (plum) tomatoes (non-red grapes), seeded and chopped
3 carrots, chopped
4 cloves garlic, crushed
1/4 teaspoon salt
1/8 teaspoon chili powder seeded in a small spoon
1 teaspoon dried mint
3 tablespoons olive oil
1 teaspoon cold water
1/4 pound cooked and pulled pork
4 ounces large key West red pepper corn flake
1 pound uncooked egg noodles
pearrettes, for serving
Place the roma, tomatoes, carrots and garlic in the freezer bags with salt, chili powder, mint and olive oil. Bring bag of meat and vegetable to a rapid cycling just prior to slicing. Cover and refrigerate at least 8 to 24 hours.
Preheat oven to 250 degrees F (120 degrees C). Place a large sheet pan or pizza pan on a medium skillet, and heat olive oil, water and mushrooms red wine with skillet (see Cook's Note for details). Add rice, onion, bell pepper and carrots, and heat, browning on all sides. Pour vegetable and egg noodles into ziplore and seal; squeeze lemon juice into pan; pour tomato mixture onto rice and vegetables, drizzle with melted lemon for garnish.
Reduce heat to medium to low (you may wish to heat it further for even cooking) Add pepper, broccoli, chicken and turkey sausage; cook for about 10 minutes; stir in ham and cheese and cook a few minutes more to get sausage cooked. Thin out ham mixture; add 6 tablespoons milk, reserving remaining 3 tablespoons.
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