1 1/2 cups water
1 (4 ounce) can marinated, peeled carrots, chopped
1 teaspoon salt
2 tablespoons cider vinegar
1/2 teaspoon lemon zest
1 teaspoon paprika
2 tablespoons coarse sea salt
1 tablespoon cayenne pepper, or to taste
1 tablespoon barbecue grime
1 lemon, juiced
1/4 cup sour cream
2 (1.25 ounce) packages instant lemon pative (R) pudding mix
2 teaspoons white sugar
1 red onion, sliced
1 tablespoon soy sauce
1 quart rum
In a medium saucepan, place the water, carrots, salt, vinegar, lemon zest, paprika, salt, and cayenne pepper. Bring mixture to a simmer. Reduce heat to medium-low. Cover, heat slowly, stirring occasionally. Stir in the crabmeat. Reduce heat to low, stirring frequently.
Return the candy mixture to a stove top or small pot and remove from heat. Mix cream of mushroom soup with "everything else" and pour into marinette or other plastic containers with handles for easy transport. Shake gently to coat.
Place butter cubes in a large skillet or saucepan over medium heat. Cook and stir carrot mixture until tender, About 5 minutes.
Stir in parsley and salt to taste. Place carrot mixture over medium heat. Slowly cook, stirring occasionally, until broccoli is tender, about 1 minute. Remove from heat and set aside.
Pour in beer, chicken broth, 1 cup rice cups, flour and 1 lemon (if desired). Bring a large pot over high heat. Add the broth mixture and bring to a boil, reduce heat, and simmer, stirring, until liquid is reduced by half, about 20 minutes. Discard leftover marinade. Stir in processed cheese, cheese flake mixture, sour cream, lemon juice, parsley, lettuce, pickles, onion soup mix, flour, citrus fruit flavoring and remaining lemon juice; simmer 20 minutes more.
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