Ingredients Dough: 1 1/3 cups all-purpose flour 2 tablespoons cornmeal 1/2 teaspoon fine salt 1/2 cup frozen unsalted butter, cubed 1 tablespoon apple cider vinegar 1/4 cup ice water Filling: 1 (8 ounce) package soft goat cheese 1 egg yolk 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pinch cayenne pepper 2 … Read more
Ingredients 1 package Flatout Flatbread regular or light SPINACH ARTICHOKE FILLING 1 package cream cheese softened (8 oz) 1/4 cup mayonnaise 1/4 cup sour cream 1/4 cup shredded parmesan cheese 1 packet dry vegetable soup mix 1/4 cup diced pimentos drained 3 green onions chopped 1 package frozen chopped spinach thawed drained & squeezed dry (10 oz) 1 can artichoke hearts water packed, 13-14 oz. Instructions With a mixer on medium, combine cream cheese, mayonnaise … Read more
Ingredients 12 whole fresh mushrooms 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 (8 ounce) package cream cheese, softened 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon ground cayenne pepper Instructions Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking … Read more
Ingredients 12 eggs 1/2 cup mayonnaise 2 tablespoons prepared horseradish 2 teaspoons chopped fresh dill 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon paprika Instructions Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. … Read more
Ingredients 2 quarts water, (8 cups, 2L) for soaking ¼ cup lemon juice, (60ml) 2 large artichokes, (about 1 pound each, 454g, 4 to 5 inches in size) 1 cup water, (240ml) for pressure cooking 2 lemon slices 2 garlic cloves, sliced 1 sprig of rosemary Instructions Fill a large bowl with 2 quarts of water and lemon juice. Prepare artichokes by using a chef’s knife to cut off about … Read more