Ingredients:30 medium-thin asparagus stalks (about 1 ½ pounds)4 ounces peppered or herb Boursin cheese, softened¼ pound thinly sliced prosciutto¼ cup
Ingredients:2 jalapeño peppers1 poblano pepper1 small white onion, sliced2 cups diced Raley’s Tesoro Roma Tomatoes*2 tbsp. lime juice2 tbsp. snipped
Ingredients:Bosc pears1 teaspoon olive oil1 pinch salt and pepper1 tablespoon honey1 1/2 teaspoon brown sugar2 strips Nueske’s bacon, pre-cooked and
Ingredients:1 cup fresh cherries, pitted and halved1 tbsp. cherry preserves or jam1 large wedge Brie cheese (at room temperature)1 tbsp.
Ingredients:1¾ cups all-purpose flour1½ cups beer1 egg1 egg white1 tsp. baking powder4 cups vegetable oil16 asparagus spearsSalt, white pepper and
Ingredients:16 to 20 (2 to 2-1/2- inch) Premier Stuffer White Mushrooms, stems removed2 tbsp. butter1/4 cup minced shallots1 tbsp. flour1/2
Ingredients:2 cups masa for tamales1½ cups chicken stock1/2 cup canned pumpkin 1/3 cup butter, softened2¼ tsp. Badia Ground Pasilla Chile Powder,
