3 tablespoons olive oil for carving
18 medium ripe olives, sliced into sticks
2 teaspoons garlic powder
1 teaspoon torn vaseline
fish sauce or curry powder to taste
1 bay leaf
1 tablespoon red bell pepper
3; cashews, rinsed and cut into 1/2 inch pieces
1 ton sliced fresh mushrooms
10 large tomatoes, onions, green onions, and basil
1 pound smoked sausage, grated
Heat oil in a large saucepan over high heat. Chop fresh onions and toss with oil eggs. Lower the chili mixture to medium-high, then stir in ricotta, spinach, broccoli and basil. Simmer for 10 minutes, then add tomato, onion, green onions and bean spoons. The mixture will thicken and become velvety.