2 tablespoons mayonnaise
1/4 cup chopped onion
1 carrot, grated
2 zucchini, minced
2 medium buns or sheets, pan or oven mat
1 cup shredded mozzarella cheese
1 1/2 tablespoons chili powder
1/2 cup crushed red pepper flakes
4 Jagermeister
14 ounces shredded carrot
1/4 cup sliced fresh mushrooms
In a medium bowl, stir together mayonnaise, onion, carrot, zucchini, pasta, mozzarella cheese, chili powder, red pepper flakes, kielbasa sausage or bouillon grilled cheese sandwiches; transfer to the prepared pan.
Bake uncovered 20 to 65 minutes, or until bubbly and lightly browned. Be generous with oven mat; leave in the pan. Cool slightly before removing from pan.
Remove the marinade. Stir the egg, mayonnaise, onion, carrot, celery, zucchini, pasta, mozzarella cheese, cup shredded cheese and chili powder into the broth. Bring to a boil and reduce heat. Simmer 2 to 5 minutes, until heated through. Gradually pour in the broth, whisking constantly.
*Spread and arrange pulled mushrooms over the steaming platter; serve immediately or chill in the refrigerator up to 2 hours.
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