Dinner with Cohen's cocktail beef franks in puff pastry
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
BEEF FRANKS: BEEF, WATER, SODIUM CITRATE, CITRIC ACID, SODIUM DIACETATE, SALT, MUSTARD, PAPRIKA, GARLIC POWDER, SODIUM ERYTHORBATE, HYDROLYZED SOY PROTEIN, NATURAL FLAVORINGS, (ESSENTIAL OILS), SODIUM NITRITE; PUFF PASTRY: ENRICHED FLOUR (BLEACHED WHEAT FLOUR, BARLEY MALT, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), PARTIALLY HYDROGENATED SOYBEAN AND COTTONSEED OILS WITH TBHQ AND BHT, WATER, SALT, TURMERIC, ANNATTO (COLORS), DOUGH CONDITIONERS (SOY FLOUR, CALCIUM SULFATE, SORBIC ACID), MONOCALCIUM PHOSPHATE, MONO-AND DIGLYCERIDES, ARTIFICIAL FLAVOR; PREPARED WITH: BLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID, ENZYMES).
Cohen's, frozen appetizers & hors d'oeuvres, serving 85 GRM, package 6 oz/170 g. Ingredients as printed on the label.
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Cooks as beef, hot dogs, pie crust. Half of it left? Use up the beef.