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Dec 30th, 2023
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 Re: Kattelyn
[Re: Sooner Claus]
#4347059
01/11/10 12:30 AM
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Joined: Feb 2009
Posts: 38,366
Kattelyn
Little Psycho Coffee
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Little Psycho Coffee
Joined: Feb 2009
Posts: 38,366 |
 Just like making people happy. I'll gladly teach anybody anything that I do. Taught one husband how to cook from "frozen pizza and corn dogs" being his limit and the other one just slightly better.
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Re: Kattelyn
[Re: Kev®]
#4347225
01/11/10 12:56 AM
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Joined: Mar 2009
Posts: 10,282
Siberman
TFF Guru
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TFF Guru
Joined: Mar 2009
Posts: 10,282 |
Guacamole:
RIPE avocados ( push on the skin and if it feels like medium-soft clay , they're ready). You can put un-ripe 'cados in the microwave to soften them up but the taste isn't the same.
Lime juice
Onions
Tomatoes
Cilantro
Salt and freshly-ground black pepper
Garlic powder
If you like some fire, add a freshly chopped serrano or habanero chili.
I didn't put the amounts of each ingredient as it's a matter of taste. Whatever works for you is best.
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Re: Kattelyn
[Re: Siberman]
#4351264
01/11/10 11:50 PM
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Joined: Jul 2006
Posts: 2,303
spiny norman
Extreme Angler
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Extreme Angler
Joined: Jul 2006
Posts: 2,303 |
The "Other" Rotel Dip.
1 can of Rotel Tomatoes
1 block of cream cheese
Drain off most of the excess liquid (save in a seperate container) from the rotel and put in the blender. Puree until smooth. Add in the cheese 2 or 3 tablespoons at a time blending until fully incorporated. If it's still a little thick, add back in some of the excess juice till you get it the consistancy you like.
If you want it spicier, toss in a few pickled jalapenos.
Serve cold with corn chips.
I like this better then the standard rotel with velvetta. To me it taste better and I don't have to worry about keeping it warm for the guest.
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