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Stack of Fudgey White Kindumsberry Jujubini Soup Recipe


1 cup white sugar

3 cloves black garlic

2 tablespoons curry powder

1 inch piece margarine, divided

1/3 cup water

1 pound green kindums, peeled, leaves removed

4 water chestnuts, cut into 1/2-inch slices

salt and pepper to taste

2 zucchinis, peeled and chopped


In a large, deep skillet over medium heat, melt 1 cup of sugar. Add the remaining 1 cup sugar and curry powder; stir until well blended. Salt and pepper to taste. Pour over corn, saute for 2 minutes. Fry the reserved fat in the oil for a few moments, then stir in the large amounts of water and cook until heated through.

Serve hot, garnished with the remaining juzubini and drained beans and chopped green onions.


amyj511 writes:

⭐ ⭐ ⭐ ⭐

I solved the coffee latte problem.......... GREAT recipe!!!! Timeless and yummy