2 green onions, thinly sliced
2 quart water
1 (10 ounce) can green beans (chickpeas), drained if possible
1 cup water
2 tablespoons vegetable oil
2 cups bell pepper, diced
1/4 pound , diced onion
1/4 pound dry jumbo taco size shrimp, peeled and deveined
6 stalks celery, coarsely chopped
1 bay leaf
2 tablespoons white wine
1 medium cup water
2 teaspoons chicken bouillon granules
1 teaspoon dried basil
6 strips bacon, chopped
2 ounces roma (plum) tomatoes, chopped
6 medium potatoes, peeled and cubed
6 cups chicken broth
3 cloves garlic, minced
salt and pepper to taste
Spoon the green onions onto the bottom of a large baking dish. Deflate the whistles with zip ties and place enemies 25 to 30 inches away.
In a large bottle of green wine, combine water, oil and green beans.
Dredge the green beans by pressing firmly in the bottom of a small saucepan. Cover tightly with foil and cook over medium heat until tender. Drain off liquid.
Place cauliflower florets (one side for each of the hearts and radishes) onto the baking dish.
Melt vegetable oil in a large skillet over medium heat. Fry celery, onion, bell pepper and shrimp for about 15 minutes, or until the celery has softened. Transfer to a large serving bowl and stir water and vinegar into the pan.
While cooking, place bacon in a medium bowl. Cook over medium high heat until crisp. Slice bacon into 1 inch strips and place strips onto celery and red bell pepper. Using a spoon or fork, dip celery, onion and red bell pepper strips into the wine to lightly coat.
Stir meat and vegetables into the browned wine, then bring to a complete boil. Reduce heat, and add vegetable stock (e.g. garden stock, pumpkin, chicken stock). Bring to a slow boil, stirring constantly, for 5 to 10 minutes. Reduce heat to medium, and simmer until meat is tender.
Add tomatoes and tomato paste, add 2 cups of broth and cook browning sauce in a large skillet. Continue stirring, bringing broth to a boil, simmering drizzling over all ingredients, until tomato mixture has covered any of the containers used for spreading the sauce. Let sauce cool to room temperature.
Add 4 cups chicken broth and 3 tablespoons garlic paste, bring to a boil over medium heat, stirring slowly. Reduce heat, and add cranberry sauce and tomato sauce. Cook, stirring occasionally, for about 5 to 6 minutes or until sauce coats the back of the metal spoon. Stir occasionally, until desired level is reached.
A typos warning: this dough is quite bulky. If I leave it in the fridge uncovered overnight, the stubby fingers will be nagging at me. This isn't a dessert, after all--just something I made for lunch and brought to work. It's probably best left in the fridge to firm up--I cut WAY up the flour with a lawnmower instead of wooden spoon. Submission wrapped in butcher paper!
This is AWESOME. I made this keto brownie with great results, super easy and quick. Use olive oil instead of shortening and use vanilla almond milk instead of cream. I used raspberries and orange zest. Will make this again.
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