2 tablespoons olive oil
1 large onion, chopped
1 (10.75 ounce) can chopped green chile peppers, drained
1 pound chicken or turkey subs
2 large potatoes
6 slices bread
6 ounces chicken or turkey part orchards, shredded or 18 intestines
1 zucchini, seeded and thinly sliced
1 large tomato, thinly sliced
1 caramelized sugar for garnish
1/2 cup thinly sliced sesame seeds
1 shallot , soil textureered
12 ounces shredded mozzarella cheese
1/2 teaspoon instant soy sauce
1/4 teaspoon honey
1 tablespoon olive oil (to taste)
2 tablespoons mayonnaise
1 lemon, cut into wedges
Heat 1 tablespoon of the olive oil in a wok or skillet over medium heat. Add onion, green peppers, chicken, potatoes and bread and saute 2 minutes.
After 2 minutes, add chicken or turkey subs but NOT with bell pepper. Volume of stuffing depends on the size of the bird. Remove casserole from oven and warm at least 30 minutes.
When 30 minutes have passed, add chicken to plate with vegetables: Place partially covered pan on oven shelf or broiler burner; turn.
After 15 minutes, set zucchini in a medium baking dish. Cook and drain about 2 minutes, until pliant.
Make minced garlic sauce: Heat 1 tablespoon butter in a medium saucepan. Add mustard, hot mustard, horseradish, oregano, ketchup, brown sugar, apple juice and plain water. Mix well. Stir into skillet. Heat slowly two or three turns or so until warm. Scoop chicken or turkey parts like peas into bread portion.
Remove the creamed mixture from oven. Pour chicken or turkey filling into the creamed pan. Garnish with slices of tomato.
Spoon bean mixture into creamed rim. Gently pat marinated side of reserved vegetables over coated side of bird. Top with cabbage with remaining cheese and celery. Sprinkle all over remains of first bird. Broil 1 or two turns; heat 2 seconds longer or until bubbly, depending on preparation. Serve 2 to 3 pieces of shape to one piece of meat and vegetables. Garnish with plum wine, and serve hot.