Favorite Super Bowl snack - Any others?
Michael Bolner
3 pound loaf American "Cheese"
1 can Rotel
1 microwave oven
1 large bowl
spoon
Melt, stir and serve with Frito Scoops. Reheat as needed. :-)
Using American cheese appears top be the key. Velveta, Quick Melt or any
other cheese food does not do as well nor taste as good.
Sometimes I pour in two cups of chili instead of rotel
Sometimes I fry up 2 pounds of pork sausage and add instead of the
rotel. Sometimes pork sausage and rotel.
Mike
Jerry Jungmann
news:3E2D982D...@nospamsbcglobal.net...
Super Bowl (and/or Monday Night Football) food:
Smoked sausage (Opa's beef or jalapeño) grilled and sliced, dry cured
chorizo (Palacios from Spain), Braunschweiger, German mustard, cheeses -
Swiss, Manchego, Fontina and maybe a Port Wine spreadable, baguette or
ciabatta, crackers, garlic bagel crisps, chicken wings (fried then baked in
hot sauce), blue cheese dressing, carrots, celery, radishes, tostada chips,
salsa, beer, wine, etc.
No dinner - just 'snacks' that more than replace a meal.
Jerry
Don Jordan
I like it just fine with Velveeta, though it may be a little runnier than
with American. We, too, often add a pound of cooked, crumbled Jimmy Dean
Lite breakfast sausage. Fritos for me, tortilla chips for Connie, and we
usually make a meal out of it. It even makes a pretty good midnight snack,
right from the refrigerator (a little hard to scoop, though).
Then there's a brick of cream cheese with a jar of jalapeno or habanero jelly
dumped over it...or smoked salmon on those new buttery Saltines...or black
olives carefully marinated in an icy bath of gin & vermouth...
-DrJ-
Michael Bolner <mbo...@nospamsbcglobal.net> wrote:
>Here is my queso recipie:
>
>3 pound loaf American "Cheese"
>1 can Rotel
>1 microwave oven
>1 large bowl
>spoon
>
>
>Using American cheese appears top be the key. Velveta, Quick Melt or any
>other cheese food does not do as well nor taste as good.
>
>Sometimes I pour in two cups of chili instead of rotel
>
>Sometimes I fry up 2 pounds of pork sausage and add instead of the
>rotel. Sometimes pork sausage and rotel.
>
>Mike
>
>
Remove xx from Reply address to respond!
ghoward
up to make a better cheese stick ( can cook them longer and make them melt
more:-P mmmmmm ) OR a Ceveche (spelling??) with 2 or 3 roma tomatoes, 1
medium yellow onion, 1 bunch cilantro, (all chopped and mixed) add 1 small
can tomato sauce, 1 can of tuna (maybe 2 cans depending on how it looks)
drained and after mixing that and adding juice from 1 lime and remixing 1
can of small shrimp. Served W/ Fritos Scoops. My neighbor usually asks
for me to make that too.
Hope you all have a good time this weekend having your favorites
Glenn
Mike
Don Jordan wrote:
> I like it just fine with Velveeta, though it may be a little runnier than
> with American. We, too, often add a pound of cooked, crumbled Jimmy Dean
> Lite breakfast sausage.
This is to reduce the calories, isn't it?
Mike
Mike
not used it. Didn't know how it was.
Mike
Michael Bolner
Thanks!
Steve Wertz wrote:
>Can of Dennisons beanless chili and cream cheese mixed togother and
>slowly heated. Looks like puke, but makes a great dip. Less heavy
>than the cheese/Rotel stuff.
>
>-sw
>
>
>
--
Don Jordan
drain that off, but a lot of the flavor stays in the grease, so...
Anyway, it turns into a Zen thing.
So anyway, when does the party start? I figure you can open the doors on
the shipping dock, roll in a big screen TV, add a few folding chairs and
voila!
Or we can all go to BPs, where I'm sure Jerry's already making plans...
-DrJ-
Fred
You can also make a queso like substance by mixing cream cheese and
rotel. It has about the same consistancy as the velveeta type except
white. It tastes great.
Fred...
Michael Bolner
Don Jordan wrote:
Mike <mbo...@nospam.sbcglobal.net> wrote:Don Jordan wrote:I like it just fine with Velveeta, though it may be a little runnier than with American. We, too, often add a pound of cooked, crumbled Jimmy Dean Lite breakfast sausage.This is to reduce the calories, isn't it? MikeYeah, OK. Actually, it's to reduce the grease, but I guess we could always drain that off, but a lot of the flavor stays in the grease, so... Anyway, it turns into a Zen thing. So anyway, when does the party start? I figure you can open the doors on the shipping dock, roll in a big screen TV, add a few folding chairs and voila!
Michael Bolner
Thought I would get a bag of those tostito gold things to see how strong they really are for dipping.........
I should make all these things Sunday and see how they are.........
Katherine Schmitt
recipes exist):
1) Take fresh jalapenos, steam until mostly tender. Cut in half lengthwise
and remove the veins, stem and seeds. Soften some cream cheese, add dried
dill weed, chopped small shrimp, and garlic salt to taste (I use a little of
the liquid from the shrimp to make the mixture more spreadable). Add hot
sauce if desired (I use daves). Stuff the jalapenos with the mixture and
eat!
2) Take fresh jalapenos (you can steam lightly if you want a soft jalapeno),
cut in half lengthwise, remove stem, veins and seeds. Take some cream
cheese and soften in the microwave. Stuff the jalapenos with the cream
cheese. Wrap each jalapeno with half a bacon slice and secure with
toothpicks. Place on a baking sheet with sides. Bake until the bacon is
done.
Kat
"Michael Bolner" <mbo...@nospamsbcglobal.net> wrote in message
news:3E2D982D...@nospamsbcglobal.net...
Don Jordan
"Katherine Schmitt" <katsc...@yahoo.com> wrote:
>Here's a couple of jalapeno recipes (well, more like ideas that I use, no
>recipes exist):
>
>1) Take fresh jalapenos, steam until mostly tender. Cut in half lengthwise
>and remove the veins, stem and seeds. Soften some cream cheese, add dried
>dill weed, chopped small shrimp, and garlic salt to taste (I use a little
of
>the liquid from the shrimp to make the mixture more spreadable). Add hot
>sauce if desired (I use daves). Stuff the jalapenos with the mixture and
>eat!
Dave's??? As in Dave's Insanity??? I don't mean to question anyone's personal
preferences, but why would you go to the trouble of deseeding and deveining
the jalapeños if you're gonna soak 'em down with liquid fire?
Recipes sound good, though.
Michael Bolner
>I didn't relize the Superbowl was *this* week. Isn't the Superbowl
>usually 2 weeks away from the last playoff games?
>
>Can we postpone this? I'm not ready, dammit. I hsve nothing to smoke
>with, or even a TV to watch it on.
>
>PLease postpone the Supeerbowl. I'm not ready.
>
>-sw
>
>
>
>
Fortunately or unfortunately, depending on your point of view it will
happen Sunday. In their wisdom and in hopes of getting a game that
anyone will watch after the first half, they dropped the extra week. By
the way, be careful using the words "super" and "bowl" together unless
you have paid the NFL their license fee. Let's call it the big bowl.
Stolen from the internet: Maybe Houston supercenter Yao could sponser
it and rename it the Ming Vase.....
Mike
Katherine Schmitt
compensate for the heatless jalapenos I keep seeming to find at the grocery
store! I remove the seeds since they seem rather crunchy/chewy when I steam
the jalapenos. I doubt they would add much heat anyway.
I only use a small drop of Daves to the cream cheese, just to add some heat
that should've been there from the jalapenos. I find that Daves Insanity
does well in cheese dips/sauces to add some heat without adding any flavor.
Also, cheese dips seem to distribute Daves pretty well since it doesn't seem
to add as much heat to cheese as it does to other foods.
Kat
ps. If you're looking for a good hot sauce for everyday use that has some
heat but not much vinegar flavor, I would recommend Melindas (they have
several different heat levels of sauces).
"Don Jordan" <drjor...@smalltowntexas.com> wrote in message
news:v30h7i7...@corp.supernews.com...
Don Jordan
Just messing with you, Kat. Legend has it Dave was a bartender and invented
Dave's Insanity to have a little fun with the macho men that thought nothing
was too hot for them!
You'd probably enjoy the Chile-heads mailing list if you're not already on
it. See
http://globalgarden.com/Chile-Heads/list_info.phtml
for information.
-DrJ-
"Katherine Schmitt" <katsc...@yahoo.com> wrote:
>Hmmm, I guess I should have qualified that with the comment that I use it
to
>compensate for the heatless jalapenos I keep seeming to find at the grocery
>store! I remove the seeds since they seem rather crunchy/chewy when I steam
>the jalapenos. I doubt they would add much heat anyway.
>
>I only use a small drop of Daves to the cream cheese, just to add some heat
>that should've been there from the jalapenos. I find that Daves Insanity
>does well in cheese dips/sauces to add some heat without adding any flavor.
>Also, cheese dips seem to distribute Daves pretty well since it doesn't
seem
>to add as much heat to cheese as it does to other foods.
>
>Kat
>
>ps. If you're looking for a good hot sauce for everyday use that has some
>heat but not much vinegar flavor, I would recommend Melindas (they have
>several different heat levels of sauces).
Remove xx from Reply address to respond!
borus
Where are you from?
I don't care I eat them all but I have always heard that the real heat
is in the seeds.
Tired of the heatless, I see why. GRILL THE FRESH JALAPENOS! Then
Chop them for your dip or whatever purpose.
Katherine Schmitt
action, no matter how much you tell them to only try a little drop ....
well, the reaction is always interesting.
Yeah, I'm already on the chile heads list. I grow my own peppers most of
the time but my jalapenos just don't seem to be able to keep up with the
consumption rate around here. They're not even producing anything right
now. My lemon peppers are still going strong though so at least I have some
peppers to munch on (all my peppers are in a cold frame right now).
Speaking of jalapenos, wonder where Bullpeppers gets theirs... wow, the
jalapeno grill (grilled jalapenos and sausage) is really good there. The
jalapenos have a really nice heat to them (and the sausage is great too)!
You know, if Bullpeppers ever wants to open another restaurant, the
northwest would be nice! I'm getting tired of driving 45 minutes for dinner
every week! :-)
Kat
"Don Jordan" <drjor...@smalltowntexas.com> wrote in message
news:v33c5on...@corp.supernews.com...
Jerry Jungmann
news:drg33vg8at0vv5trm...@4ax.com...
> Kat: Steam the jalapenos???????????!!!!!!!!!!!!!!!!
>
> Where are you from?
>
> I don't care I eat them all but I have always heard that the real heat
> is in the seeds.
>
The seeds can be hot because they're attached to the placenta (or vein or
membrane) which contains the capsaicin - and the heat. But the seeds
themselves actually don't contain any capsaicin.
Jerry
Jerry Jungmann
news:b0slh1$hdf$1...@slb3.atl.mindspring.net...
> :-) I can believe it with the Daves, I've seen the macho man thing in
> action, no matter how much you tell them to only try a little drop ....
> well, the reaction is always interesting.
>
> Yeah, I'm already on the chile heads list. I grow my own peppers most of
> the time but my jalapenos just don't seem to be able to keep up with the
> consumption rate around here. They're not even producing anything right
> now. My lemon peppers are still going strong though so at least I have
some
> peppers to munch on (all my peppers are in a cold frame right now).
>
> Speaking of jalapenos, wonder where Bullpeppers gets theirs... wow, the
> jalapeno grill (grilled jalapenos and sausage) is really good there. The
> jalapenos have a really nice heat to them (and the sausage is great too)!
> You know, if Bullpeppers ever wants to open another restaurant, the
> northwest would be nice! I'm getting tired of driving 45 minutes for
dinner
> every week! :-)
>
> Kat
>
Ah, Kat, then you'd miss the adventures of driving on 410 - the thrill of
uncertain endless lane and exit closures - Russian Roulette behind the wheel
;-)
The jalapeños are from Superior Produce Co. Superior is really (I could say
"superior - but I won't) a good company. Some produce suppliers
occasionally try to unload bad produce by mixing bad in with good. They
never do. The sausage is made for us by Laxson - an old San Antonio sausage
company. Some of their products are available at HEB, but not the smoked
sausage.
Have you, or anyone, ever tried growing the A&M "milder" jalapeños? I did a
number of years ago, but I really couldn't tell a great deal of difference.
Jerry
Michael Bolner
Mike