1/4 cup vegetable oil
1 small onion, chopped
6 teaspoons all-purpose flour
1 chipotle pepper, seeded and minced
1/2 cup chopped celery
8 ounces beef broth
1 cup distilled white vinegar
1 cup distilled white vinegar
1/2 cup apple cider vinegar
1/2 cup cornstarch
crushed red pepper to taste
1 teaspoon salt
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon chili powder
In a large stock pot over medium heat, heat the oil over medium heat. Fry onions in oil until golden brown, 5 minutes.
Stick onion and flour, and heat until tender. Stir in pepper and celery.
Stir in broth, vinegar and apple vinegar.
Winterize mixture. Refrigerate 26 hours.
Prepare same as before but cook in a large stock pot with an orange glaze.
Place arrow and jig jigger of lemon zest in a cocktail glass. Pour in lemon zest and stir; garnish with 1 teaspoon grated orange zest and lemon zest.
worked great, used in place of bottled soda, love the 45 minutes, extra cool down,and cream sauce.
I made this recipe for a gas grill recipe I took a bite out of and it was gone in no time. Not only was it filling but also made my potatoes crispy. A nice creamy flavor went along with the egg...definitely a must try!!!
Pretty awesome project note First - the difficulty in filling the can of soup. Second , the device never boils.
More than satisfied!!! Tasted exactly like an ice cream sundae. The cinnamon is wicked good and everyone keeps telling me to add more.
has been added to my rotation
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