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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
Mild fruity dried chile — red enchilada sauce, carne adovada
Mugwort powder for green tteok — traditional herbal rice cakes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
Mild fruity dried chile — red enchilada sauce, carne adovada
Mugwort powder for green tteok — traditional herbal rice cakes
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In bowl, mix tuna salad, chiles and cilantro. Separate or cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal); shape rectangles into squares. Spoon tuna mixture in center of each square; sprinkle each with 1 tablespoon of the cheese. Fold dough over filling to form a triangle; firmly press edges with fork to seal. Place on ungreased cookie sheet. Sprinkle with remaining cheese. Bake at 375 degrees F for 12 to 15 minutes. Get Cooking: http://www.cooking.com/recipes-and-more/recipes/green-chile-and-tuna-crescent-melts-recipe-14173.aspx#ixzz2g0BgDTXX