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I thought I would put you all out of your misery.
Following is the CORRECT recipe straight from the corporate KRM cook book. Enjoy!
54 GRINGO DIP
Yield=5.5 Gal Approx. Shelf Life = 14 days
Pepper Jack Block (Schreiber) 4 x 5lbs Heavy Cream 2 Qt. Milk (whole) 1Gal + 1Qt. Pico De Gallo 1 Gal Cayenne Pepper 1 Tbls Grated Parmesan 3 Cups Creamed Spinach (Stouffers) 96 Oz.
Method-
Double boiler Cut cheese into cubes Add all ingredients EXCEPT SPINACH and heat til melted, stirring often. Add spinach after removed from heat..
Enjoy...any other recipes you may need just ask...I have been opening restaurants for over 20 years and have master books from almost ALL!
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