Heh, heh, that's easy...Duff Beer.Ham biscuits with beer, pigs in a blanket (cut up hot dogs wrapped in biscuits and baked)
I’m already drooling.
Not from Gourmet magazine, but delicious:
Two large bricks of Philadelphia cream cheese
One can each, cream of chicken and cream of mushroom soup
One small can green chile, preferably Hatch, hotter the better
About 24 oz of chicken, either canned or cooked and cubed
Dash of Worcestershire sauce
Put in crockpot when you get up in the morning and allow to melt together, stirring occasionally
Good as dip, and awfully good on noodles
Heh, heh, that's easy...Duff Beer.Brown sausage, drain set aside. Melt cheese on low heat, stir in sausage and Rotel. Simmer for about 20 min.
So easy even a gov_bean_ counter can do it.
Bleu Cheese Dressing/Dip
8 ounces Mayonnaise
9 ounces Sour Cream
8 ounces Bleu Cheese
1/2 ounce Dillweed (I use lots more)
3/4 ounce Parsley
1 ounce Lemon Juice
(2 tablespoons = 1 ounce)
Make the day before
Bring on the Wings!
Chex Party Mix:
http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=6709&CategoryId=343&t=1
Yes, you can buy a bag of already made, but in my opinion, homemade is better. And you can prepare the mix in a microwave or in the oven (I prefer oven).
Better call my wife and tell her were having wings for dinner!!
Ping
“My hubby and son will be glued to the TV on New Year’s Day watching the traditional football marathon”
They need to both get lives and break the habit of watching grown men play children’s games for their entertainment.
It's especially good on chicken wings. A couple dozen jalapeno peppers
A lb or so of Chorizo
Bacon strips and tooth picks
Remove the stems and then carefully spit the peppers lengthwise, leaving the halves connected along one side.
Remove the seeds and webbing (you might want to wear rubber gloves if you are sensitive to the peppers)
Stuff each pepper with a tablespoon or so of Chorizo.
Wrap the pepper with a strip of bacon and secure with a toothpick.
I grill them on a “real” charcoal grill for about 20 minutes. Turn them so they do not burn.
Enjoy with a very cold beer as you will probably need it.
Cold mexican dip:
2 bricks either regular or lite cream cheese
1/2 cup salsa
shredded lettuce
shredded cheddar or cheddar jack mix
diced tomatoes
sliced black olives
tortilla chips (Scoops seem to work best)
Combine the cream cheese and salsa in a bowl until well mixed. Line the bottom of a 13x9 baking pan. (I like to do this the night before)
About an hour before serving:
Layer shredded lettuce, shredded cheese, diced tomatoes and olives on top.
It’s quick, easy and pretty tasty.
Except I will use a different brand of salsa, though.
ping. not that we have a reason anymore, but there’s always next year! and some good bowl games coming up.
(Actually, I go for the "Butter Lovers" variety, but this picture was better!)
ML/NJ
I have a few dip recepies
I call this salsa “Charlie Crist”. Think about it for a while then the humor will come to you.
2 Ghost peppers,
One half of an onion
One habenero
One teaspoon of cayenne pepper powder
One tablespoon of chili powder.
Two Roma tomatoes
3 cloves garlic
And one bell pepper
Blend the ghost peppers and 3 tablespoons of water and the habenero until they turn into a puree.
Blend the rest of the ingredients until they’re of a chunky consistency.
Then mix the salsa and the puree together in a bowl and eat with your favorite chip.
TZN’s Caribbean Jerk pizza.
I call this TZN’s spicy Caribbean Jerk sauce. It’s because the pizza’s sauce, like me, is a spicy Caribbean jerk. ;)
It’s pretty simple, so I won’t post the ingredients. You just substitute marinara sauce and cheese for jerk sauce and put on whatever toppings you want to put on the sauce and the pizza. I prefer garbanzo beans and onions on mine. Before you go on some anti-vegan rant why I don’t suggest cheese on this pizza, try jerk sauce with mozerella cheese sometime. It’s worse than it sounds.
Brown rice and scallion congee.
This is also pretty simple. But since congee isn’t a western staple, I’ll give you the ingredients.
48 (Yes, 48!) cups of water
4 cups of rice
4 stalks of scallions
3 tablespoons of Chinese fermented beans
2 tablespoons of soy sauce.
Add favorite protein for preference.
You boil rice to a ratio of 12 cups of water to one cup of rice. If you’re going to fill yourself up, you would probably want to use 4 cups of rice and 48 cups of water.
After the rice starts getting into a Cream of Wheat type consistency, you throw the soy sauce, fermented beans, proteins and scallions in the congee. Add Chinese chili sauce for an extra spicy kick.
Garlic curry khomous (hummus)
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini (Crushed and pureed seseme seeds)
2 cloves garlic, crushed
1/2 teaspoon salt
1 tablespoon of curry powder.
Put all ingredients into blender and puree. Serve with tortilla chips, pita bread or flour tortillas in a wrap with your favorite protien and lettuce. I prefer mines with fava beans, hot sauce, pickled peppers, lettuce and rice in a pita sandwich. It’s my favorite pre-workout meal.
A glop of bean dip on a Pringle, topped off with a Vienna Sausage.
Mexican Cheese Log
1 lb Velveeta Cheese,softened
8 oz cream cheese,softened
4 oz can chopped black olives
4 oz can chopped green chilies
1 bn green onions,chopped
Pace Chunky Picante Sauce
Using your palms, flatten Velveeta between two sheets of wax paper,then roll out with rolling pin to jelly roll pan size.
Spread with cream cheese then sprinkle the olives, chilies and onions evenly over the cream cheese.
Roll up jelly roll style.
Refrigerate.
Pour picante sauce over log just before serving.
Serve with Triscuits or corn chips.
