Dinner with Cocina54 spinach & cheese empanadas, spinach & cheese
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
FILLING (SPINACH, ONIONS, MOZZARELLA (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), PARMESAN CHEESE (PASTEURIZED PART SKIM MILK, CHEESE CULTURES, SALT, ENZYMES, POWDERED CELLULOSE, NATAMYCIN), TAPIOCA FLOUR, EXTRA VIRGIN OLIVE OIL, SALT, BLACK PEPPER, NUTMEG) CRUST: COCINA 54 BLEND (CORN STARCH, TAPIOCA STARCH, NONFAT DRY MILK, PSYLLIUM HUSK POWDER, DRY EGG WHITES, BUTTERMILK SOLIDS, GUM BLEND (XANTHAN GUM, SODIUM ALGINATE, GUAR GUM), SEA SALT, BAKING POWDER (SODIUM ACID PYROPHOSPHATE, SODIUM BICARBONATE, CORNSTARCH, MONOCALCIUM PHOSPHATE), SUNFLOWER LECITHIN), WATER, BUTTER (CREAM, NATURAL FLAVORINGS), DEHYDRATED SPINACH)
Cocina54, frozen appetizers & hors d'oeuvres, serving 112 g, package 4 oz/112 g. Ingredients as printed on the label.
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Cooks as cheese, spinach, empanadas. Half of it left? Use up the cheese.