Posted on 10/01/2017 1:43:22 PM PDT by beebuster2000
With everything going on in the world and politics. North Korea, NFL issues, congressional faceplants, with all that, consider this:
we still have Velveeta and Rotel. plus a nice fresh bag of chips.
the world won't be any improved, but you will be....
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You’ve out-done yourself!
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Velveeta is fake as f***, but nobody is bright enough to make a real cheese sauce anymore, or has the time or especially inclination.
Velveeta brought back broccoli and cauliflower. And corn casserole. And birthed nachos. What else you want?
Good to hear that you appreciate the eggs, too. And you helped your friend fell better.
What a terrible thing to say. What about Dr. Pepper, I suppose that's not real either?
Velvet is real I tell you, it is.....
I grew up in southern Colo. and northern NM and agree 100%.
That’s a neat story about sneaking the salsa in. Love it.
Velveeta is fake food!
Its not cheese by any stretch of the immagination, and the only thing in it that’s useful is the salt.
>><<
I’ll eat your share. I rarely eat Velveeta but enjoy it when I do.
Since I was making enchiladas for her I made 2 pans full. I fed 7 people here last night. Barely had enough left for breakfast. Lol
They could not get through customs without it, so we improvised.
I can see why you barely had enough left over.
My friend canned a lot of homemade salsa. It was very well done. He did the graphics for the label, we had good facilities to make short run printing. We went outside for the black and white portions, but printed the color laser prints in house. There were not used that often. The main catalog was 3,000 pages (plus indexes and insert pages), 47,000 items. It was a beast. 30# catalog.
Love it. You did good.
Coke is bad for you, and many beers are better than Yuengling...go for a good one!
No... I have never tried the velveeta and pasta thing, and. I won’t. But to whatever it is, yes, I tend to use that whole can. Chipotles in adobo, sooooo good. And I do mix the can with sour cream in the food processor and it makes the simplest, best sauce for fish tacos.
I’m with you!
Mix in some browned ground beef and some browned sausage. Have your jalapenos on the side for those that like it milder. Best nacho sauce ever.
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Makes about one quart. I store in pint jars in the refrigerator -- and fill a pimiento jar to take with me to bring restaurant pico de gallo, etc. up to spec...
You may not want to include the Habaneros -- and, that's fine. Also, when I couldn't find Serranos, I have sustituted Jalapeños, and it was OK.
But, unless I'm hard up, I will not start making the recipe unless I have at least the Limes, Serranos and Habañeros. All the other things can be added later...
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CAUTION: This is a food additive -- not a direct consumable. (That is, unless you'r a certified chili-head like me...) '-}
1/8-1/2 teaspoon in a cup of mild salsa will brighten it right up -- but a teaspoon per cup may be more than most folks can handle.
Most folks love the flavor, and way it livens up the favor of dishes. For example, folks rave about the flavor when I add a half-teaspoon to a full batch of Rotel-Velveeta dip. And, on their second serving, lots of folks will add a bit more to their individual portion. It definitely "grows on you"... '-)
Some folks don't like cilantro -- so, leave it out, if you wish -- and the same goes for other ingredients -- execept the lime juice. Since it is uncooked -- without the lime juice -- it will go bad -- even in the refrigerator. But, with the lime juice, an opened pint will last until it's used up...
CAVEAT: As usual, use gloves when handling the peppers -- and keep your hands away from your eyes!
ENJOY!!! '-)
Looks like a bullet hole in the left ear.
What does that have to do with Ro-Tel dip?
Chili Lime Salt
Deseed large fresh red chilli; slice into tiny pieces; add ½ cup flaky sea salt, fine-zest of 2 limes. Processor to form a fine crumb. Dry it out in 150°C oven 30 min. Decant into shaker.
Velveeta ingredients
The official list of Velveeta ingredients is as follows:
Milk, Water, Whey, Milk Protein Concentrate, Milkfat, Whey Protein Concentrate, Sodium Phosphate, Contains 2% or less of: Salt, Calcium Phosphate, Lactic Acid, Sorbic Acid, Sodium Citrate, Sodium Alginate, Enzymes, Apocarotenal, Annatto, Cheese Culture.
Velveeta on white bread, no added condiments. Dry, yet delicious. Had that for lunch every day in elementary school.
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