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9 eggs
1/2 cup milk
1/2 cup heavy cream
2 teaspoon sugar
8 oz. low-fat cottage cheese
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon dry mustard
Pinch of cayenne pepper
2 teaspoons fresh Italian parsley, minced
1 teaspoon fresh dill, chopped
1 teaspoon dried basil
2 cups mozzarella cheese, shredded from the block
divide, leaving 1/2 cup for top
2 cups colby jack cheese, shredded from the block
divide-leaving 1/2 cup for top
1/4 cup crumbled feta (optional)
1 cup of gruyere cheese, shredded from block
divide- leaving 1/2 cup for top
1/2 cup shredded parmesan
5 tablespoons olive oil, plus 1 tablespoon for sauteing
1 large jalapeño pepper, minced (no seed or rind)
1/4 cup onion, finely chopped
1/2 cup red bell pepper, diced
12 trimmed and washed asparagus spears, cut into 1” pieces
40-50 small tater tots, thawed
1 ½ cups ham, diced
Chopped parsley and chives for garnish
3 cups all-purpose flour
1 tsp. active instant yeast
1 tsp. sugar
1 ½ tsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. red pepper flakes
1 ½ cup warm water