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Archive through February 04, 2011

Reality TVClubHouse Discussions: General Discussions: tack Cooking Corner: This is good & easy: Archive through February 04, 2011 users admin

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Dogdoc
Member

09-29-2001

 Wednesday, February 02, 2011 - 8:05 pm   Edit Post Move Post Delete Post View Post Send Dogdoc a private message Print Post    
Pittsburgh Steelers v Green Bay Slackers

Pamy
Member

01-02-2002

 Wednesday, February 02, 2011 - 9:18 pm   Edit Post Move Post Delete Post View Post Send Pamy a private message Print Post    
LOL when Green wins I want you to go to my folder apologize for that remark and bow to their greatness!

Dogdoc
Member

09-29-2001

 Thursday, February 03, 2011 - 5:03 am   Edit Post Move Post Delete Post View Post Send Dogdoc a private message Print Post    
When the Super Steelers win you may go to my stall at the Farm and bow to the knowledgable Biped.

Texannie
Member

07-15-2001

 Thursday, February 03, 2011 - 6:06 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
this is really good
mix together 1 cups each of
sour cream, cream cheese, grated cheddar cheese, grated monterry jack cheese, grated sharp cheddar cheese till well blended
add in one small can chopped green chili's and chopped black olives


take a loaf of french bread, cut the top off (just the very top) and hollow it out.
spread the cheese mixture inside, put the top back on.
wrap completely in foil.
back in 225 oven for one hour.

if you don't want to do the bread thing, you can put it in oven proof dish and bake it.
a drained can of rotel can be used instead of chilis and olive or in addition to

serve with frito scoops.

Panda
Member

07-15-2005

 Thursday, February 03, 2011 - 6:18 am   Edit Post Move Post Delete Post View Post Send Panda a private message Print Post    
that sounds yummy, Texannie!

I make the Knorr spinach dip (2 envelopes) then get one of those round rustic breads and use it as a bread bowl.

Another quick dip-
Mix together one container of sour cream, one package of cream cheese, one envelope of taco seasoning. I top it with drained can of rotel.

Roxip
Member

01-29-2004

 Thursday, February 03, 2011 - 9:42 am   Edit Post Move Post Delete Post View Post Send Roxip a private message Print Post    
I'm going to make that the next time I have an occasion, Texannie...it sounds so delicious that I'm starving right now!

I guess I need to get off this thread until I figure out what I'm going to have for lunch...LOL!

Scooterrific
Member

07-08-2005

 Thursday, February 03, 2011 - 9:45 am   Edit Post Move Post Delete Post View Post Send Scooterrific a private message Print Post    
That sounds yummy and I want some right now!!!!

Roxip
Member

01-29-2004

 Thursday, February 03, 2011 - 12:28 pm   Edit Post Move Post Delete Post View Post Send Roxip a private message Print Post    
Quesadillas were good...see what you made me do!

Texannie
Member

07-15-2001

 Thursday, February 03, 2011 - 4:50 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
what's particularly good about the dips is that it doesn't congeal as easily as queso does when it gets cold

Costacat
Member

07-15-2000

 Thursday, February 03, 2011 - 6:35 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
I'm thinking Annie has an inordinate addiction to Rotel!!

(Honestly, I think fresh salsa = way more bettah!! And it's so easy to make if you can't find it locally! :-))

Texannie
Member

07-15-2001

 Thursday, February 03, 2011 - 6:37 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
aw..cost...you never can leave a recipe without comment!
i prefer it without, but was just adding that one could, so obviously, fresh could work too.

Countrydaze
Member

11-07-2003

 Thursday, February 03, 2011 - 6:51 pm   Edit Post Move Post Delete Post View Post Send Countrydaze a private message Print Post    
mix 8oz package of cream cheese with 1 lb of cooked sausage, put in crescent rolls and slice and bake...so good and easy.

Pamy
Member

01-02-2002

 Thursday, February 03, 2011 - 8:32 pm   Edit Post Move Post Delete Post View Post Send Pamy a private message Print Post    
what is rotel?

I want to go to parties at ya all's house! you have some great ideas

Mamie316
Member

07-08-2003

 Thursday, February 03, 2011 - 8:35 pm   Edit Post Move Post Delete Post View Post Send Mamie316 a private message Print Post    
Pamy, it's a canned tomato with peppers.

Jmm
Moderator

08-15-2002

 Thursday, February 03, 2011 - 8:43 pm   Edit Post Move Post Delete Post View Post Send Jmm a private message Print Post    
This is what you look for, Pamy.

rotel

Texannie
Member

07-15-2001

 Friday, February 04, 2011 - 5:40 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
Pamy, Rotel is a little bit of canned heaven. It's been a staple in Texas homes for years. You can use it for all sorts of things. As Cost mentioned, fresh pico could be substituted, but I find it's just not the same taste for the recipes I am using. I don't drain my rotel so it's more than just tomatoes/peppers/chilis.
http://www.ro-tel.com/index.jsp

Costacat
Member

07-15-2000

 Friday, February 04, 2011 - 10:33 am   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
LMAO!!! See? Total addiction, Annie!!! :-) :-) :-)

Texannie
Member

07-15-2001

 Friday, February 04, 2011 - 11:25 am   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
sure...why not.

Cinnamongirl
Member

01-10-2001

 Friday, February 04, 2011 - 12:00 pm   Edit Post Move Post Delete Post View Post Send Cinnamongirl a private message Print Post    
I Rotel.

We don't get it where I live but I stock up when I go across the line. YUM!

Roxip
Member

01-29-2004

 Friday, February 04, 2011 - 1:00 pm   Edit Post Move Post Delete Post View Post Send Roxip a private message Print Post    
I love Rotel too, especially when it is mixed with Velveeta and sauteed onions...yum!

Maplsyrp
Member

02-10-2009

 Friday, February 04, 2011 - 1:07 pm   Edit Post Move Post Delete Post View Post Send Maplsyrp a private message Print Post    
I love Rotel also. I put it in my chicken & pasta instead of tomato sauce. YUM!!!!

Texannie
Member

07-15-2001

 Friday, February 04, 2011 - 1:56 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
All Hail Mighty Rotel!!!!

Costacat
Member

07-15-2000

 Friday, February 04, 2011 - 2:01 pm   Edit Post Move Post Delete Post View Post Send Costacat a private message Print Post    
Isn't the sodium content in Rotel pretty high? That may be why I don't like it... Then again, I don't like any bottled, jarred, or canned salsas! :-)

Texannie
Member

07-15-2001

 Friday, February 04, 2011 - 3:23 pm   Edit Post Move Post Delete Post View Post Send Texannie a private message Print Post    
It's not great, but not awful. 520mg for 1/2 cup. If I was dipping straight rotel or drinking it it wouldn't be good, but considering it's usually mixed in with alot of other in things, that dilutes the sodium per serving amount.

I love Pico, but Rotel is completely different; I would never consider it a salsa.

Teachmichigan
Member

07-22-2001

 Friday, February 04, 2011 - 3:38 pm   Edit Post Move Post Delete Post View Post Send Teachmichigan a private message Print Post    
Rotel, IMHO, is more like diced canned tomatoes with extra flavor thrown in. I've become hooked on the Muir Glen brand organic, fire-roasted, diced tomatoes (both low salt and the adobe flavors) and use them almost exclusively.