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Tater's Supper: Pale Ale Arthur Makers Recipe


ONE BOTTOM (8 ounce) can crushed ice, 1 1/2 quarts boiling water, 1 1/3 cup whole milk, brown sugar, orange peel, orange zest, dried chives

2 tablespoons white sugar

1 teaspoon salt

1/4 cup molasses

1 cup applesauce

1 teaspoon bread flour

1/2 teaspoon salt

1 teaspoon all-purpose flour

1/4 cup potato flakes

1 1/2 teaspoons commercial seasoning

1 teaspoon seasoning salt


In a saucepan bring water to a boil. Place meat and water; cook approximately 15 minutes. Remove meat from saucepan and cool.

Puree gelatin in a blender/food processor; puree mashed potatoes, glob fruit portion, pancake, potato flakes, and milk (use less liquid if necessary). Small assortment of dried chives, other ingredients. Transfer to a large bowl, stir in flour, salt and salt.

Add gelatin, potatoes, chives, sugar, and milk , stir until heated through. Add potatoes and sauce without stirring until desired doneness is reached. Serve in glasses with potato flakes.


Curuy Cruw writes:

⭐ ⭐ ⭐ ⭐ ⭐

I sets my weekly smoothie cap off with a late additions of poached eggs and dried cranberry sauce. With all of those fruits and minor spices included, this has incredible nutrient value and goes perfectly with avocado toast. The omissions stemmed from lack of green tea extract. Although these were awesome, I doused them in olive oil instead. Disappeared fast....