Nesmuth
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Easy recipe
2 large cans protein (refried beans)
3 cans carbohydrates (veggy mix cans) and the liquid they came with
1 teaspoon of american knock (black pepper)
2 teaspoon of southern belle thunder (chili powder)
2 tablespoon of zest (ground garlic)
And 3 tablespoon flavor emulsifier (olive oil)
Water sufficient to attain soupy state.
Mix all together use the potato smasher to liquify the veggies. Add
water till soupy. Or smash more until desired liquidiness is achieved.
Heat till its spitting bubbles out of the pot sides. Mix real good
afterwards. Heat again till it spits bubbles from the pit sides. Mix realgood again. Serve hot in coffee mugs or chill overnight. And it's best it's served chilled as a high protein dip with your favorite chips and beer.
Spread this menu and photo out.
Its a healthier alternative to pizza, chicken wings, potato skins, and
all the fattening pate that people dip their chips in.
Bold flavor punch and goes away. Can clear stuffy noses too. Super healthy munchies. With a long zesty aftertaste.
Richard Roehm
2 large cans protein (refried beans)
3 cans carbohydrates (veggy mix cans) and the liquid they came with
1 teaspoon of american knock (black pepper)
2 teaspoon of southern belle thunder (chili powder)
2 tablespoon of zest (ground garlic)
And 3 tablespoon flavor emulsifier (olive oil)
Water sufficient to attain soupy state.
Mix all together use the potato smasher to liquify the veggies. Add
water till soupy. Or smash more until desired liquidiness is achieved.
Heat till its spitting bubbles out of the pot sides. Mix real good
afterwards. Heat again till it spits bubbles from the pit sides. Mix realgood again. Serve hot in coffee mugs or chill overnight. And it's best it's served chilled as a high protein dip with your favorite chips and beer.
Spread this menu and photo out.
Its a healthier alternative to pizza, chicken wings, potato skins, and
all the fattening pate that people dip their chips in.
Bold flavor punch and goes away. Can clear stuffy noses too. Super healthy munchies. With a long zesty aftertaste.
Richard Roehm
