[BenLurkin]

jalapenos

[DOC44]

been doing that dip since 1964. Good dipping chips and cold beer.... if you run out of chips... a spoon works great.

[mpackard]

Fry up some jimmy deans hot sausage and put it in there, nom nom!!!

[Political Junkie Too]

Mama Ninfa's Green Sauce.

-PJ

[Texas Fossil]

I just finished a big bowl of Pinto Beans, cooked in my pressure Cooker with a meaty ham hock and flavored with a generous amount of Hatch Green Chili's.

In Colorado there is a place who has a statement on the restaurant wall saying, “Happiness is a warm bowl of beans.” They mean just what I fixed.

[bgill]

Nope.

Velveeta is owned by Kraft and partnered with Heinz. All are supporters of same sex marriage and LGTBWHATEVER.

Ro-tel was bought by ConAgra which also has come out in support of same sex marriage.

I have opted to purchase the store brands of both for years along with store brand chips to dip in.

[tumblindice]

[ThomasPaine2000]

Man, I like the way you think...
CCQ (Chili Con Queso)and fresh chips, and cold beer... Life is GOOD.

[newfreep]

When I think Rotel, I think of....

[Grampa Dave]

Velvetta is a standard for those, who attended Chico State, regardless of how successful they are after Chico State.

We have a couple of friends and a younger relative who are Chico State alums.

So, my wife adds the Velvetta stuff to the cheese spreads she sets out as part of the appetizers.

I told her not to complain. We could buy a box of Velvetta for less than 4 ozs of so called prime cheese. We send the leftover Velvetta (if there is any) home with our Chico State grad friends and relatives. They are happy to get it.

[maggief]

All that’s missing is a palatable football game.

[RooRoobird20]

My recipe: Large block of Velveeta, one can of Rotel, pound of cooked ground beef, can of black olives, sliced. Microwave/ melt Velveeta, mix in other ingredients, keep warm in a crock pot.

I bring this to parties and pot lucks and always get rave reviews.

I alwdys

[foreverfree]

Plain Lays Stax and a Coke or Yuengling for me...

ff

[avenir]

I just made Beef Lombardi casserole today. Has three cans of Rotel, drained. I save the Rotel juice and use it in other things (like taco meat). I don’t drink alcohol now but I imagine it rocking in a Bloody Mary.

[Slyfox]

If'n ya wanna git fancy:

[Rebelbase]

Add ground italian sausage and a can of cream of mushroom soup. Serve with jalapenos.

[editor-surveyor]

.
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.
.

[Some Fat Guy in L.A.]

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.

[TXnMA]

All this talk about good Southwestern-based food got me all riled up, so I decided to sit down and share my own (no cooking) recipe I developed for...

TXnMA's

“HABAÑERO SALSA-BOOSTER"

~~~~~~~~~~~~~ In blender or food processor, start with: ~~~~~~~~~~~~

• 1 cup commercial salsa (for liquid.) [Mild/Med/Hot — makes no difference…]

~~~~~~~ ADD gradually, thru hole in lid -- in “CHOP” mode: ~~~~~~~

• Onion --1 medium to large — peeled & chunked

• Cilantro (Leaves of one bunch) [discard stems — or use elsewhere]

• Garlic, 1/2 - 1 tsp minced, w/juice

• 8-10 Key Limes (Juice & meat) [Acidity serves as preservative…] (Essential for flavor and storage, refrigerated) [USE NO VINEGAR]

• 10-15 Serrano peppers (fresh, whole, de-stemmed) [for flavor]

• 1-15 Habañero peppers fresh (or frozen, de-stemmed)—[for “Boost”] — (use as as many as you think you can stand…) I use 12...‘-)

• 5-8 Jalapeño peppers (fresh whole, de-stemmed) [if you like...]

• Optional spices
  • Salt -- to taste... I start with 1/2 tsp...
  • 1 tsp Cumin
  • 1/2 tsp Oregano
  • 1 TBsp Chili Powder

~~~~~~~~~~

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...

~~~~~~~~~~

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!!! '-)

[Bellflower]

When all else fails, a box of mac and cheese, some Rotel type tomatoes and extra cheddar cheese melted into the mixture. That is when all else fails.