(I think) you'll be able to see 3 pictures, 1 recipe for Buffalo chicken dip (which I am famous for in my friend group, so you're welcome :] ), and a front and a back for a black bean soup recipe....
(I think) you'll be able to see 3 pictures, 1 recipe for Buffalo chicken dip (which I am famous for in my friend group, so you're welcome :] ), and a front and a back for a black bean soup recipe. I can read the front ingredients list, but I'm having a little bit of trouble on the back of the instructions. Bonus; you (and whoever else reads this) get two recipes out of this!
(C. = cup, t. = teaspoon?, T. = tablespoon?) Edited in ingredients page and corrections
Black Bean Soup - Serves 8
3/4 lbs black beans
1 med onion diced
2 T. bacon fat or veg oil
1 garlic clove minced
8 C. chicken stock
1 smoked ham hock
1/3 C. dry sherry
1/2 T. ground red chile
3/4 t. cumin
1 T. tabasco
1 T. red wine vinegar
1/2 t. salt
1/8 t. pepper
garnish - 1 C. Lime sour cream, 1/3 C sliced gr onions
5 corn tortillas, cut into thin strips
(C. = cup, t. = teaspoon?, T. = tablespoon?)
Soak beans overnight in cold water, covered by 1 inch. Drain + rinse. Heat bacon fat in 3 qt heavy stock pot. Add onions + saute. Add garlic + saute 2 mins, constantly stirring. Add chix stock, bring to simmer then low. (Can transfer to crockpot) Add hamhock + beans & simmer 3 hrs. Remove hamhock & cut away meat. Return to soup. Add remaining ingredients + simmer 20 min. Work in batches of 2C, puree soup - saving 2C unpureed. Bake tortilla strips @ 325 for 8-10mins. Sprinkle over bowls topped with S Cream.
BTW, I make Lime Sour Cream too, usually for tacos... but I always add a bit of lime zest, and freshly cracked black pepper to mine too. You should give it a try like that next time you make some. :)
BTW, I make Lime Sour Cream too, usually for tacos... but I always add a bit of lime zest, and freshly cracked black pepper to mine too. You should give it a try like that next time you make some. :)
What I've got from it so far: Soak beans overnight in cold water [covered] by 1 inch Drain & rinse Heat bacon fat in stock pot Saute onions Saute garlic for 2 minutes, stirring constantly, Add...
What I've got from it so far:
Soak beans overnight in cold water [covered] by 1 inch
Drain & rinse
Heat bacon fat in stock pot
Saute onions
Saute garlic for 2 minutes, stirring constantly,
Add chicken stock, bring to simmer, then put on low heat
[Here - can] transfer to crockpot
add hamhock and beans and simmer for 3 hrs
remove hock, cut away meat, return (meat or hock, probably meat?) to soup
add all remaining ingredients and simmer for 20 minutes
Working in batches of 2 cups, puree soup (saving 2 cups unpureed)
Bake tortilla strips @ 325 for 8-10 minutes
Sprinkle over soup, top with Lime Sour Cream
Lime Sour Cream: 1 cup sour cream, 2 Tablespoons lime juice
I'm actually kind of surprised you're having trouble reading this handwriting - it's gorgeous. The only word I had a problem with was covered - which honestly looks like she just wrote the word...
I'm actually kind of surprised you're having trouble reading this handwriting - it's gorgeous. The only word I had a problem with was covered - which honestly looks like she just wrote the word down wrong.
You look like you've already got it right but I already transcribed it retaining her style:
Soak beans overnight in cold water, covered by 1 inch. Drain + rinse. Heat bacon fat in 3 qt heavy stock pot. Add onions & saute. Add garlic & saute 2 mins., constantly stirring. Add chix stock, bring to simmer then low. (Here can transfer to crockpot) Add hamhock + beans & simmer 3 hrs. Remove hamhock & cut away meat. Return to soup. Add remaining ingredients & simmer 20 mins. Work in batches of 2C, puree soup - saving 2 C unpureed. Bake tortilla strips @ 325 for 8-10 mins. Sprinkle over bowls topped with S cream.
(I think) you'll be able to see 3 pictures, 1 recipe for Buffalo chicken dip (which I am famous for in my friend group, so you're welcome :] ), and a front and a back for a black bean soup recipe. I can read the front ingredients list, but I'm having a little bit of trouble on the back of the instructions. Bonus; you (and whoever else reads this) get two recipes out of this!
(Title link was fixed)
Edited in the new link with all the images.
(C. = cup, t. = teaspoon?, T. = tablespoon?)
Edited in ingredients page and corrections
lol we're both stuck at the same points of the card.
I guess I only shared one picture, I'll put an edit in the original post for the other 2 pics :)
BTW, I make Lime Sour Cream too, usually for tacos... but I always add a bit of lime zest, and freshly cracked black pepper to mine too. You should give it a try like that next time you make some. :)
I just so happen to be making this today, so I will absolutely give that a try!
What I've got from it so far:
Soak beans overnight in cold water [covered] by 1 inch
Drain & rinse
Heat bacon fat in stock pot
Saute onions
Saute garlic for 2 minutes, stirring constantly,
Add chicken stock, bring to simmer, then put on low heat
[Here - can] transfer to crockpot
add hamhock and beans and simmer for 3 hrs
remove hock, cut away meat, return (meat or hock, probably meat?) to soup
add all remaining ingredients and simmer for 20 minutes
Working in batches of 2 cups, puree soup (saving 2 cups unpureed)
Bake tortilla strips @ 325 for 8-10 minutes
Sprinkle over soup, top with Lime Sour Cream
Lime Sour Cream: 1 cup sour cream, 2 Tablespoons lime juice
The first something is "covered"
I think the next unknown sentence is "(Can transfer to crock pot)" and the superscript says "Here -"
That looks right to me, thanks! Have some recipes; on me :)
I'm actually kind of surprised you're having trouble reading this handwriting - it's gorgeous. The only word I had a problem with was covered - which honestly looks like she just wrote the word down wrong.
You look like you've already got it right but I already transcribed it retaining her style: