Ok guys and gals, who has some good snack recipes :D I go online to look for snack recipes and i find like, 40000 ways to make peanut butter and jelly sandwhiches! So what do ya got :) Any nacho recipes?
and thus the lesson learned? don't listen to your mum, listen to Gale. you need to add milk, or its definetly too cheesey. also you can add more salsa too.Pengwuino said:My mother said not to use milk when melting velveta. I could hardly stand the chips because it tasted soooooooo cheesy.
I've never mixed milk with Velveeta either. But, a variation on this recipe is to get a can of Ro-Tel tomatoes (you'll find them in the section of the grocery store with all the regular canned tomatoes). The Ro-Tel brand ones have chili peppers in them, maybe some other stuff. Cut a 1 lb block of Velveeta into cubes, dump that and the can of Ro-Tel into a microwave safe dish, and nuke it for a while until all melted (stop it to stir every few minutes). I think this recipe is on the Ro-Tel can itself, but ignore their directions of how long to nuke it, that's too long and you'll get burnt cheese and a mess in the microwave. Then you can dip any favorite snack chips in (I actually really like it with Fritos rather than nachos...they're better for scooping). It's a good party dip.Gale17 said:how hard are nachos?
you get chips. you grate cheese. then sometimes i cook up taco meat, or get refried beans, or black olives, and then salsa, then you put it all on a plate, or oven tray, and nuke it or bake it respectively. enjoy.
or, you get chips. you get some velveta and salsa. melt the cheese and salsa together with a little milk. then dip your chips in and enjoy.
oh, you know what i should get though, my espanaca recipe. thats good stuff there. its a spicy cheese and spinach dip. oh man, its soooo good.
Oh yes, they're great. I do that with chicken. Actually, I put a cup of dry rice in the bottom of a baking dish, put boneless chicken breasts on top, add the Ro-Tel tomatoes and a little extra water (maybe another half cup???)...you need to gauge how much water is in the tomatoes and add enough additional to cook the rice. Cover it, stick it in the oven until the chicken is cooked, which is long enough to cook the rice too, and you have a whole dinner in one dish. The rice sometimes ends up a bit mushier than if you cooked it separately on the stove top, but it has all that yummy flavor in it from the tomatoes and chicken, and it's just so easy when you don't have time to watch things on the stove.Gale17 said:also, speaking of ro-tell tomatos... you can put just about any meat on a pan and just pour a can of tomatos over them and cook, and it tastes awesome. i have my pork chops, and steak, and chicken that way sometimes. ro-tell tomatos are great to add to like... anything... if you like spicy food at least.
velveta is what is know as a cheese food product. This means that it is produced near a cheese factory, it may be the refined results of a good floor cleaning at the cheese factory. It bears little resemblence to cheese in texture, more like old jello, less in taste, like something swept off a cheese factory floor.brewnog said:What the hell is Velveta? :rofl: :rofl: :rofl: :rofl: :rofl: :rofl:
Yeah, I'm always suspicious of something that has cheese in the name but doesn't need refrigeration. It's sort of a safety yellow/orange color. Weird stuff. I really only like it in that dip I described. When I was a kid, my mom used to make everything out of it. :yuck: I didn't even know I liked mac and cheese until I moved away from home and someone served a version not made with Velveeta.Integral said:velveta is what is know as a cheese food product. This means that it is produced near a cheese factory, it may be the refined results of a good floor cleaning at the cheese factory. It bears little resemblence to cheese in texture, more like old jello, less in taste, like something swept off a cheese factory floor.
Oh, yeah, I don't care for the stuff!
the official line
That nacho recipie sounds superb! I think a taste test is in order!
It's for making tacos. Ortega is the biggest brand name I see, I think El Paso brand makes them too. They come with the taco shells, some sort of icky seasoning to put in ground beef (it's always too salty for me and makes the ground beef taste nothing like taco meat to me), and some other sauces I think. It's been a long time since I've bought one of those since I didn't like it. You can just buy the shells, but they already look like tacos, and I don't think you could call them "raw." I really rarely eat tacos at all, so may have overlooked something of interest in that aisle, but I've never seen anything I would think would be called a "raw" shell.Ivan Seeking said:Moonbear, what is an Ortega kit? Is that something that you open that contains an unassembled chili?
You are right, I never try to scoop with a chip . . . I use a spoon with one hand (I like my avocados al dente) and shove the chips in with my other hand. :tongue2:Moonbear said:I don't think we can get soft enough (i.e., properly ripened) avocados around here to scoop with a potato chip...