went with pastrami here, but the corned beef is more common and perhaps safer bet. Pastrami and spiced heavily with coriander, black pepper, and will therefore have to be very retreat . I love this kind of thing , but something to consider, depending on your audience. Regardless of meat you use, you, Äôre about to enjoy a hot dip really delicious, which is also a great warm or room temperature.
and crackers classified you in the video was great, but they're, Äôre a bit on the pricey side, especially when purchased in fancy cheese shop, so one of these days I need to show you how to make your own. What we do not get all the rich betting on the game, using my trusty chicken wing bones way. In this case, we, Äôll continue to buy crackers. I really hope you give this a try soon. Enjoy!
ingredients for 24 servings:
[19,459,004 1 pound beef or sliced pastrami
1 package (8 ounces) cream cheese, softened
1 cup sauerkraut, well drained, squeezed very dry
2 tablespoons sour cream
2 tablespoons mayonnaise
(1) rounded large tomato sauce spoon [19459006spoon]
(1) rounded Dijon mustard
1 teaspoon Worcestershire sauce
1/4 cup sweet pickle relish
1 teaspoon freshly ground black pepper
cayenne to taste
8 ounces, cheese ÄúSwiss, Äù (4 ounces Gruyere and 4 ounces Emmenthaler)
crackers and bread
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