Green Eyeball Soup

     What you need to do next is add the browned flower and stir it in until a paste forms, then cover and cook for a minute. After the one minute add both the defatted stocks and stir well. Then cover the pot, bring to a boil and cook for 3 minutes. Still with me on this? Good, don’t worry only a few more steps to go. After the three minutes add the collard greens, the rest of the mustard seeds, okra and onions. Mix the vegetables in well.

Simmer for about a minute and pour in the cream and red dye if using.

4. Bring to a rolling boil. Add other lagniappe ingredients that require less cooking time such as celery, mushrooms, corn on the cob, sausage, etc.

blistered shishito peppers tossing in salt and lemon juice and toppeed with sesame seeds. As

After about 10 minutes of boiling take your spoon and check the pasta making sure they are soft enough to you taste be careful they will be hot if they’re not soft enough keep the boiling for 5 more minutes. While you’re waiting on your past grab your strainer and place it in the sink. Once you pasta is cooked take you pot from the heat and pour your contents into the strainer to get rid of the water. Next return you pasta to the pot add the sick of butter and 3 quarters of the stick of Velveeta cheese make sure you cut the cheese up into 1 inch squares. Stir all of the cheese and butter in until it’s all melted.

Add onions, peppers and celery. Sauté until slightly tender. Stir in minced garlic and sauté 2-3 minutes.

Melt 2 tablespoons of butter on medium heat in a large, thick-bottomed pot. Add the 1 medium chopped onion and cook until golden, for about 10 minutes. Add the 1 chopped celery rib and cook 5 minutes more. Add 1 1/2 pounds of peeled and thinly sliced russet potatoes to the pot. Add the 3 cups of chicken stock, 1 cup of Guinness extra stout, and 1/2 teaspoon of thyme. Bring to a simmer, lower the heat, partially cover, and simmer until the potatoes are tender and easily fall apart, about 15 to 20 minutes. When the potatoes are tender, remove the pot from the heat. Pour potato mixture into a bowl and let cool for a few minutes. Working in batches, ladle the soup into a blender, filling the blender bowl only a third full at a time. Add a portion of 6 ounces of grated cheddar cheese to the blender bowl. (Note: If it takes three batches to purée the soup, divide the cheese into three portions.) Holding the lid of the blender down, pulse until smooth. Return the smooth purée to the soup pot. Stir in the 1 teaspoon of Worcestershire sauce and 1/8 teaspoon of

Sauté peppers and onions in olive oil until tender. Add veggie crumbles and spices. Continue to cook until heated through.

To make the perfect taco dinner there are a few things that have to be made. There are three things that have to be made for the dinner. There are many things involved in making this big taco dinner. Including homemade salsa, homemade tortilla shells and of course the taco seasoning to make the meat. Salsa will come first because it has to sit overnight. Then the tortilla shells will come next. After the tortilla shells will come the taco meat and ingredients that are put on tacos. The perfect taco dinner can be easy for anyone to make if the directions are followed.

Boil chicken bones in a large pot. Peal and chop onions. Take out celery strings and chop. Dice parsley. Chop tomatoes (my mother and I always leave the skin on for more nutrients and flavor).

Add the onions, celery, and green onion tops and cook until the onions turn translucent, about 5 minutes..

Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl.

Add chicken broth and egg noodles. Bring to a boil then reduce and cook on low 10 minutes. Add milk and mix well. Cook broccoli according to package directions and drain. Add cheese and broccoli to noodles. Cook until cheese is melted, stirring often. Makes 10 servings. For more recipes see my blog A Dash Of Salty

Now, in the similar pot that you used for the sauce and put in 2 tablespoons of the olive oil and reheat over high temperature.

Heat a saucepan, add the extra virgin olive oil and fry the guanciale (or pancetta until translucent. Next add the shallots (or onion), garlic and saute until fragrant. Add the fresh cherry tomatoes (*If using canned cherry tomatoes see below) and cook until they blister and pop, you help them along by pressing them with the back of a wooden spoon. Once they burst you can add the tomato paste and water to thicken your sauce and add some rich flavor. Finally, add the black chickpeas, rosemary and salt and pepper to taste. Simmer until flavorful, about 30 minutes. If the sauce thickens too much simply add a little bit of the pasta cooking water.