Whether it is homemade from a soul food kitchen or out of the field at residence, Americans can't get enough of its heat, cheesy goodness.
They do this by injecting enzymes that dissolve the inside of the insect, which they then suck out of the dissolved body as if it were a thick milkshake. Whatever you select, brown the meat first in a large skillet, drain out the fats, then mix it in with the rest of your casserole ingredients.
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