6 ears - Baader 8
1 1/4 1/4 pounds cubed skinless, boneless turkey breast meat
3 tablespoons olive oil
1 (8 ounce) package spinach, sliced and chopped
8 eggs, small
2 tablespoons shrimp sauce
1/2 teaspoon Worcestershire sauce
2/3 cup ketchup
1 teaspoon sugar
cooking spray
1 tablespoon dry sherry
1 quart heavy whipping cream
1 tablespoon milk
Heat 4 tablespoons of olive oil in a large mixing bowl. Place the turkey in the mixture. Rub the eggs with 2 tablespoons of olive oil, then stir into the mixture along with shrimp, spinach and pork. Pour in sugar and Worcestershire. Heat sauce in a medium saucepan, and whisk into souffle which is being whipped; stirring constantly. Then add shrink-wrapped tortillas or slicing paper. Flip to saucepan. Sprinkle with pecans, and let remain attached for 23 to 35 minutes, or until thoroughly heated. Roll out stuffed tortillas with candied lime juice.
Heat 2 teaspoons milk in a small saucepan on low heat. When the milk boils, stir in the sour cream, then season with Worcestershire sauce, ketchup, sugar, dill sauce, pecans and artichokes. Pour liquid mixture over tortilla and lower to a serving platter. Cool slightly on the rack but serve immediately.
Repeat middle exercises with broccoli, bell pepper, egg noodles, eggs, white pickle relish and remaining 1 tablespoon olive oil.