Shourba Cup LLC

Dubai, United Arab Emirates

1 lb Italian sausage (I like mild sausage)2 large russet baking potatoes, wash, sliced in half, and then in 14 inch slices1 large vidalia onion, chopped4 slices cooked bacon, chopped1 teaspoon Accent seasoning (optional)12 teaspoon salt14 teaspoon black pepper12 teaspoon red pepper flakes2 garlic cloves, minced or 1 tablespoon of minced garlic from jar2 cups packed in measuring cup kale or 2 cups swiss chard, chopped2 (8 ounce) cans chicken broth, add i envelope of chicken bouillon for extra flavor1 quart water2 teaspoons flour or 2 teaspoons cornstarch, mixed with enough water to make a paste1 cup heavy whipping cream (tempered) Chop or slice uncooked sausage into small pieces and cook until browned and meat is ground in bottom of your soup pan over med-high heat.Add onions, garlic, salt, pepper, and red pepper flakes to Sausage and cook until onions are clear and aromatics of the seasonings blend together.Reduce heat back to medium and place, potatoes, in the pot. and slowly add the Chicken Stock and water and stir. (use Chicken Bouillon envelope for extra flavor is Chicken Stock is weak).Cook on medium heat until potatoes are done and stir occasionally. Once Potatoes are done, Add flour or cornstarch and simmer for another 15 minutes.Reduce heat to lowest setting and sprinkle in your kale and cooked bacon and slowly pour cream while stirring.

2 14 cups coffee, freshly brewed, but cold2 cups milk2 cups ice, crushedsugar (optional) Whirl cold coffee, milk, and crushed ice in a blender.Add desired sugar; continue blending until frothy.Pour over ice.

cups flour3 tablespoons sugar12 teaspoon salt1 tablespoon baking powder2 eggs, beat them separately before adding to mixture14 cup butter, melted (18 of a pound)1 34 cups milk Mix the dry items first.Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.Let sit at least 10 minutes while heating the pan.These will be high, but light and fluffy -- .

1 tablespoon melted butter12 medium chopped onion14 cup melted butter14 cup flour2 cups half-and-half cream2 cups chicken stock12 lb fresh broccoli (chopped into bite size pieces)1 cup carrot, julienned, grated14 teaspoon nutmeg8 ounces grated sharp cheddar cheesesalt and peppercrusty bread or bread bowl Saut onion in butter. Set aside.Cook melted butter and flour using a whisk over medium heat for 3-5 minutes or until you see a noticeable golden brown color in your pan.Slowly add in the chicken stock and whisk again to combine. Simmer contents covered (stirring occasionally) for 20 minutes on medium heat.Add the broccoli, carrots and the sauteed onions, into the pot. Stir, add the milk and half & half. Cook covered over low heat 20-25 minutes but do not bring to a boil. This may cause the milk to curdle.Add salt, pepper & nutmeg. Note: you can pure half of your soup in a blender or with a handheld immersion blender if you choose however it isn't a requirement. Continue to cook the soup on low heat and slowly add the grated cheese a handful at a time and stir to avoid clumps. Once all the cheese has been added is melted, remove from heat, and serve immediately. Suggestion: serve with crusty bread or in a breadbowl.Refrigerate leftovers after they have cooled and store in a airtight container up to 5 days in the refrigerator.

1 13 cups flour4 teaspoons baking powder12 teaspoon salt2 tablespoons sugar2 eggs, separated12 cup butter, melted1 34 cups milk In a large mixing bowl, whisk together all dry ingredients.Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.Beat whites until moderately stiff; set aside.Add milk and melted butter to dry ingredient mixture and blend.Fold stiff egg whites into mixture.Ladle mixture into hot waffle iron and bake.

2 cups water1 (14 12 ounce) can chicken broth34 cup half-and-half34 teaspoon salt1 cup regular grits (I used quick grits and they were fine)34 cup shredded cheddar cheese14 cup grated parmesan cheese2 tablespoons butter12 teaspoon Tabasco sauce14 teaspoon white pepper3 slices bacon1 lb medium shrimp, peeled and deveined14 teaspoon black pepper18 teaspoon salt14 cup flour1 cup sliced mushrooms12 cup sliced green onion2 cloves garlic, minced12 cup fat-free low-sodium chicken broth2 tablespoons fresh lemon juice14 teaspoon Tabasco saucelemon wedge Bring first 4 ingredients to a boil in a medium saucepan; gradually whisk in grits; reduce heat and simmer, stirring occasionally, 10 minutes or until thickened; add cheddar cheese and next 4 ingredients; set aside but keep warm.Cook bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.Sprinkle shrimp with pepper and salt; dredge in flour.Saute mushrooms in hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add shrimp and garlic and saute 2 minutes or until shrimp are lightly brown; stir in chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.Divide grits into 4 large, shallow soup bowls; divide shrimp mixture into four servings and place on top of grits; top each serving with crumbled bacon and serve with lemon wedges.