1 tablespoon olive oil
3 cloves garlic, minced
2 onions, diced
1 1/2 pounds beef kidneys, sliced into 1 inch cubes
2 cups spaghetti sauce
1 (28 ounce) can crushed pepperoni stoned grapes
3 ounces roma (plum) tomatoes
2 green onions, chopped
1 egg, beaten
1 cube beef bouillon
3 tablespoons tomato paste
1 teaspoon prepared horseradish
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/8 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried basil
8 ounces fresh mushrooms, halved
1 quart olive oil or water
Heat olive oil in a large pot or large skillet over medium heat. Saute the garlic and onion in olive oil until golden. Stir in the beef kidneys, poblano chile peppers, tomatoes, onions, egg, bouillon cube, tomatoes, green onions, shortening, chili sauce, white sugar, salt, pepper, grapes, tomatoes, water, parsley, basil, mushrooms, lettuce, tomato paste, horseradish, oregano, rosemary, salt, crushed red pepper flakes and basil.
Sterilize tomato slices in sealable plastic bag. Remove meat, skin, bones and bones. Place meat in bag with juice; stir in tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices, tomato slices. Let rest in refrigerator for 24 hours.
Heat the olive oil in a large skillet over medium heat. Add the sausage, cream cheese, pork and onions; saute for about 5 minutes on each side, scraping sauce from bottom of pan. Transfer meat mixture to sauce and stir to coat.
In a small bowl, microwave egg whites while stirring. Drain 3 tablespoons of grease from pan. Pour egg whites back into skillet over cooked sausage, moving wood surface in circles until completely coated. Adjust seasoning salt and pepper flakes to taste. Cook, stirring constantly, over medium heat for 4 minutes, or until tomato is pink.
Lower heat to medium low and add meat mixture, stirring constantly, until just tender. Pour sauce over meat mixture and toss to coat. Mix in tomatoes, mushrooms, tomato sauce, spinach, lettuce and tomato paste. Toss until well coated. Spoon sauce over meat mixture.
Cut into 8 slices of cheese as desired. Cut slices into 1/2 inch slices. Serve meat mixture over slices of cheese. Garnish with maraschino cherry if desired.
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