Shourba Cup LLC Dubai

cups flour 3 tablespoons sugar 1⁄2 teaspoon salt 1 tablespoon baking powder 2 eggs, beat them separately before adding to mixture 1⁄4 cup butter, melted (18 of a pound) 1 3⁄4 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 lb Italian sausage (I like mild sausage) 2 large russet baking potatoes, wash, sliced in half, and then in 14 inch slices 1 large vidalia onion, chopped 4 slices cooked bacon, chopped 1 teaspoon Accent seasoning (optional) 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 1⁄2 teaspoon red pepper flakes 2 garlic cloves, minced or 1 tablespoon of minced garlic from jar 2 cups packed in measuring cup kale or 2 cups swiss chard, chopped 2 (8 ounce) cans chicken broth, add i envelope of chicken bouillon for extra flavor 1 quart water 2 teaspoons flour or 2 teaspoons cornstarch, mixed with enough water to make a paste 1 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 cups water 1 (14 12 ounce) can chicken broth 3⁄4 cup half-and-half 3⁄4 teaspoon salt 1 cup regular grits (I used quick grits and they were fine) 3⁄4 cup shredded cheddar cheese 1⁄4 cup grated parmesan cheese 2 tablespoons butter 1⁄2 teaspoon Tabasco sauce 1⁄4 teaspoon white pepper 3 slices bacon 1 lb medium shrimp, peeled and deveined 1⁄4 teaspoon black pepper 1⁄8 teaspoon salt 1⁄4 cup flour 1 cup sliced mushrooms 1⁄2 cup sliced green onion 2 cloves garlic, minced 1⁄2 cup fat-free low-sodium chicken broth 2 tablespoons fresh lemon juice 1⁄4 teaspoon Tabasco sauce lemon 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.

1 tablespoon melted butter 1⁄2 medium chopped onion 1⁄4 cup melted butter 1⁄4 cup flour 2 cups half-and-half cream 2 cups chicken stock 1⁄2 lb fresh broccoli (chopped into bite size pieces) 1 cup carrot, julienned, grated 1⁄4 teaspoon nutmeg 8 ounces grated sharp cheddar cheese salt and pepper crusty bread or bread bowl Sauté 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 purée 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.

2 1⁄4 cups coffee, freshly brewed, but cold 2 cups milk 2 cups ice, crushed sugar (optional) Whirl cold coffee, milk, and crushed ice in a blender. Add desired sugar; continue blending until frothy. Pour over ice.

1 1⁄3 cups flour 4 teaspoons baking powder 1⁄2 teaspoon salt 2 tablespoons sugar 2 eggs, separated 1⁄2 cup butter, melted 1 3⁄4 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.