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Compact sous vide circulator with app — Bluetooth control, 1100W
French double cream Brie — baked Brie, cheese boards, sandwiches
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
Small tongs for appetizers, garnishing, plating, buffet service
Smoked mussels — appetizer, pasta, rice, charcuterie boards
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Compact sous vide circulator with app — Bluetooth control, 1100W
French double cream Brie — baked Brie, cheese boards, sandwiches
Thin lentil wafers — fry, roast, or microwave for crispy accompaniment
Small tongs for appetizers, garnishing, plating, buffet service
Smoked mussels — appetizer, pasta, rice, charcuterie boards
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Prepare Nacho sauce by pureeing sauce ingredients (tomato puree- oregano) in a food processor or blender. set aside. Preheat oven to 400 degrees F. Heat oil in a large skillet to 350 degrees F (or when water splattered in oil sizzles). While oil is heating up, cut tortillas into eighths (8 pieces for each tortilla or 96 in all). Add tortilla pieces in batches to hot oil and fry until crisp and light brown. Drain on paper towels and continue frying until all are done. Arrange fryed tortilla pieces on an oven-proof platter and sprinkle with cheese. Spread with prepared Nacho sauce over top. Bake until cheese melts (5-10 min. ).