Kangen Water
Ingredients:

5 medium roasted garlic cloves

1 pt 30% whipping cream

2 egg yolks

1 cup Monterey Jack cheese

1 cup Asiago Parmesan cheese

2 tsp fresh parsley

salt

Cracked pepper

Kangen Water

Directions:

Preheat oven to 350 degrees, rinse garlic bulb, place in preheated oven for approximately 45 minutes until squishy. While waiting shred the cheeses to one cup each. ( start prepping meat,veggies, or both) In an UNHEATED large sauce pan pour pint of cream into pan. Add two yolks and gently stir in until combined. (Don’t over stir!) pull out garlic. (Start noodles, while waiting for garlic to cool, do not cool in fridge) It must be cool enough to pull apart without burning your hands please! Peel 5 medium cloves, dice and put in sauce. Turn heat to 3 and stir gently until sauce starts to steam. Slowly stir in 1cup Monterey Jack cheese, and 1 cup parm. Add parsley. Turn heat up to 4, continuously stirr gently until sauce thickens. Add salt/ cracked pepper to taste. Remove from heat and set aside, finish meat/veggies, noodles and enjoy!! Serves about 4.

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