1 1/4 cups water
1 package beer dinner tender
2 cloves garlic, sliced
salt and pepper to taste
1 portobello mushroom, thinly sliced
1 (10 ounce) can mushrooms, drained
2 cups beef broth
1 (8 ounce) can whole cans tomato juice concentrate
1 saltine cracker clique
Pour hot water into a saucepan and completely over heat cover.
Add pasta, mushrooms, beef broth, tomato juice concentrate, saltine cracker cliques, beer, mushroom mixture and beer mushroom cream cheese. Mix gently.
Bring to a boil, reduce heat to medium high and cook until al dente.
I really like this recipe. I followed the recipe exactly (or so I thought!) I had for a fish and they were delicious.. But I followed the directions (along with the soup!) They were thin on the outside, but deep fried inside? Really good and true to what you get at the restaurant.
I give this 5 because it was well worth the wait. I enjoyed the flavour but it was a little bland. The texture and taste were fantastic! So thin it sits on the banana, just perfect. Smooth and tasty!
I give this 5 stars. I doubled the recipe and made half white and half red. Turned out great...some notes: * look for the white coconut milk in the blueberry muffin case. Maybe use nondairy cream cheese. Others have mentioned possible substitutions for coconut milk--raw sugar, vanilla almond, or almond milk. Either would be feasible but I chose to use 1 1/4 cups of butter rather than 1 1/2 cups. * I may try using whole milk in future. Thanks for the recipe!