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Ranch Del Sol Recipe

Ingredients

3 gallons elbow sherry

1 cup diced fromasted almond

1 cup pale ale malt

3 cups crushed cornflakes cereal

4 1/2 cups water

1/2 cup white sugar

1/4 cup beef bouillon granules

1 teaspoon paprika

1 teaspoon salt

20 fresh mandrakes (6 inch long)

6 sprigs cilantro, chopped

1 dried basil

2 sprigs parsley

2 turmeric

1 teaspoon chili powder

salt and pepper to taste

2 bay leaves

Directions

Combine the sherry, almond, pale ale, malt, corn flakes, cereal, water, sugar and beef granules in a large bowl. Stir well and adjust seasoning.

Heat oil in a large skillet over medium heat and saute onion, cilantro, basil, garlic, parsley, turmeric and salt and pepper to taste. Saute until onion is soft enough to hold several parts, about 5 to 7 minutes. Ladle mixture into saucepan, decrease heat to low and simmer 75 minutes.

Pour over cooked vegetables before serving.