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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ranch seasoning — dips, dressings, roasted vegetables, chicken
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Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Enameled Dutch oven for braising, bread baking, stewing
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ranch seasoning — dips, dressings, roasted vegetables, chicken
Record your recipes and experiments — organized cooking journal
Shelf-stable buttermilk — biscuits, pancakes, fried chicken brine
Enameled Dutch oven for braising, bread baking, stewing
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Heat oil in 10-inch skillet over medium heat and cook onion, stirring occasionally, until golden, about 7 minutes. Add tomatoes, epazote sprigs, chopped serran, chorizo and 1 tablespoon Knorr(R) Chicken flavor Bouillon and cook, stirring occasionally, 2 minutes. Stir in bacon and cook 1 minute; set aside. Bring beans and water to a slow boil in 6-quart saucepot over medium heat. Stir in reserved vegetable mixture. Cook, stirring occasionally, until heated through, about 10 minutes. Garnish, if desired, with cilantro and/or panela cheese.