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Compact sous vide circulator with app — Bluetooth control, 1100W
French double cream Brie — baked Brie, cheese boards, sandwiches
Heirloom blue corn — blue corn tortillas, atole, pancakes
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
Small tongs for appetizers, garnishing, plating, buffet service
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Compact sous vide circulator with app — Bluetooth control, 1100W
French double cream Brie — baked Brie, cheese boards, sandwiches
Heirloom blue corn — blue corn tortillas, atole, pancakes
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
Small tongs for appetizers, garnishing, plating, buffet service
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In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Drain well and chop. In a large skillet, saute onion in oil until tender. Stir in tomatoes and cream cheese until blended. Stir in the spinach, cheese blend, chilies, vinegar and pepper sauce. Transfer to an 8-in. square baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Serve warm with chips.