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Bordel Ranch Beef Restaurant Scrambled Eggs Recipe

Ingredients

1 medium egg

4 cups beef broth

1 (14.5 ounce) can carrots, drained

1 teaspoon crushed garlic

1 teaspoon paprika

1/2 teaspoon paprika seasoning

1/3 cup celery seed

1/8 cup celery seed and basil (optional)

2 teaspoons salt

1 pinch dried basil candied together

3 tablespoons brown sugar or sesame oil

2 tablespoons sweetness (grapes and baby carrots,"optional)

Cooking spray

Directions

Bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in container with plastic bag.

M

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Comments

Cerelyn Gerner Selleven writes:

⭐ ⭐ ⭐ ⭐ ⭐

this was very good bread pudding with great fruity taste. I didn't use cinnamon or cloves because I don't like them and didn't have them. I used allspice which was enough for me. I would recommend doing likewise unless you like a sticky loaf. You won't regret it.

emely Theresen writes:

⭐ ⭐ ⭐ ⭐ ⭐

I was extremely pleased with this recipe. I used tomatillos from a Sisley's butchered them myself so it was very good. And would recommend it to anyone.

Gibby writes:

⭐ ⭐ ⭐ ⭐

really good concept but a little bland. could use more cinnamon and/or plugs of hot sauce. i also added garlic powder, onion powder, and Juan's garlic essence. this is so good that i will definately be making it again!! ill keep cravings for this recipe.....