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Ever go to your local Mexican restaurant and order that small bowl of liquid white cheese... ah Queso dip... pretty good stuff even if it is a $2 rip off... Ever wish you could have some at home to go with your tortilla chips? Ever waste you money on all those so called "queso dips" by tostitos or some Mexican sounding brand in your local grocer's deli? I've spend years melting cheeses, trying dips, and NOTHING could even come close to replicating what you can find at the restaurant. It was like some well kept golden secret that even big time chip manufactures were still trying to figure out with their sub-par imitations.
Well I have figured it out... scoring the internet, I came across a little recipe, it didn't look right, and I felt it was too simple to be it. I had tried everything else, so I was down to my last options on experimentation... but the end result was the holy grail. This my friends, is how you make 100% authentic restaurant queso dip.
Its 3 simple ingredients (with an optional 4th), No matter how much of it you make, you must always use exact the same amount of all 3. So the easiest way to do this is to make a 24oz bowl, because two of the 3 ingredients are commonly sold in 8oz containers.
Ingredient 1: Velveeta Queso Blanco
Ingredient 2: 8oz Sour Cream
Ingredient 3: 8oz of Cream Cheese
Step 1 - Take your block of Velveeta, and cut it at the 8oz line marked on its foil wrapper, then drop it in the bowl along with the entire contents of your sour cream and cream cheese tubs.
Step 2 - Put bowl in the microwave and heat on high for 2 minutes, take out and stir, then place back in microwave and heat for 2 more minutes.
Step 3 - Stir mixture until it looks like its all the same consistency, microwave 30-40 more seconds if there are still chunks or solids and repeat the process.
Now you have yourself some Mexican cheese dip... don't believe me? Try it out and see for yourself...
Too boring? Add a can of rotel tomatoes for some kick.
Some recipes tell you to add chicken broth, flour, or pepper jack cheese... that's all crap... It may be good, but if you're looking to make exactly what you get at the restaurant, follow my directions and spread the joy.
This recipe can also be used with some shell pasta, add some ground beef, or even taco seasoned ground beef, and you have yourself one hell of a meal.
Ok, so this is a modified version of one offered by Cooks Illustrated. We found that if you make it as they list it, there's not enough sauce! But we made some adjustments with the quantites, and this works out well. Very tasty and tangy, without being really tart.
4 (5- to 7- ounce) bone-in chicken thighs, trimmed
1/3 cup soy sauce
1 (13 1/2-ounce) can light coconut milk
3/4 cup apple cider vinegar
8 garlic cloves, peeled
2 bay leaves
1 teaspoons pepper
1 scallion, sliced thin (optional garnish)
1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes and up to 1 hour.
2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 12-inch nonstick skillet; set aside soy sauce.
3. Place skillet over medium-high heat and cook until chicken skin is browned, 7 to 10 minutes. While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves, and pepper into soy sauce.
4. Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, add coconut milk mixture, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil.
5. Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes. Pour sauce over chicken, sprinkle with scallion, and serve over rice.
Here we go again...I really need to get around here more, there are peopleI really should re-establish contact with, since I do consider them friends, and not just aquaintences. I suppose having more time to do so would help, but considering how little time I have between work, Guards and that type of thing, it makes it annoyingly difficult. To those of the friends brigade(and you should know who you are, if you just don't realize it, THAT WILL BE SOON FIXED) I'll be PM you all when I have more that 15 minutes to myself with points of contact if you wish to use them.
Until then, Carpe Diem or Odurent Dom Metuant, whichever applies to ya!
Take 1 big tomato (or 2 mid-size tomatoes), blanch them and put them on the side. Add a spoonful of oil in a pot or cooker (depending on what you have). Chop 1/2 an onion fine and add it to the oil till they turn a little pink. When they do, add 1/2 teaspoon of ginger-garlic paste and mix this well. Now add the blanches tomatoes to your cooker/ pot. Add salt to taste, 1/2 teaspoon of turmeric powder, 1 teaspoon of chilli powder, and 1 cup of water. Cook this for 5-8 minutes if you're using a cooker or for 15 minutes if you're using a pot. It's essentially cooked at that point but it needs to be blended to get that consistency as you see in the picture. You can use a blender or a wire mesh to do this. Ideally the gravy is supposed to be sweet, so depending on how sweet your tomatoes are, you can add 1 spoonful of sugar while you blend it.
For the potatoes - boil water in a vessel and peel 3-4 big potatoes while this boils. Cut the potatoes into cubes of you preferred size. Boil these potatoes and add salt. Remove and drain after they are boiled. Take a vessel and add 1 tablespoon of oil, 1 teaspoon of mustard seeds(black balls as I call em), 1 small green chilli (chopped in 2 pieces or more depending on your preference). Be careful when you add this to the oil as it may all sputter, but it's supposed to sputter, so it's all good. Lower the flame and add the potatoes at this point. Sprinkle 1/2 a teaspoon of turmeric powder, 1 teaspoon of chilly powder and mix this up well. Cut the gas when you feel the potatoes are cooked. You don't want to over-cook this as it will get dryer as you cook it more, so it depends on the consistency you like.
For the potatoes there are a lot of variations ... like ... variation 1 - once the potatoes are boiled, add just the turmeric powder in the vessel with oil before adding the potatoes; variation 2 - once the potatoes are boiled, add the turmeric, chilli, cumin seeds and coriander powder to the oil before adding the potatoes; variation 3 - once the potatoes are boiled, add 1 table spoon of garam masala mix before adding the potatoes; etc.
:hi:Neya, blog entries, what to do, what to do? Hee hee, well, can't think of anything un. . .
Most of any blogs I have anywhere end up as rants. So, I was in the Navy for a whole of 23 days, a college student for three weeks, and now . . . Now I am just a writer, fan fics, poems, stories and an anime fan, which is just kind of obvious. ^^;;
Generally, that's just about it for me. Ah, the anime/manga near obsession. Guess I could list what anime I know er follow as of lately. FMA, Naruto, (followed Bleach but haven't read that since the flash backs) Tsubasa, Loveless, Gravitation, Code Gaess, Death Note, Gundam Seed, Full Metal Panic, Black Lagoon (Just started that one, I have watched only five episodes as of right now) Trinity Blood, Inuyasha (though the manga is much better) Ah, the older anime's I followed; Dragon Ball Z, Gundam Wing, Yu Yu Hakusho, Samurai X (Haroni Kenshin SP?) Reboot (can't believe I remembered the name of that one) was a Sailor Moon fan too. ^^ What? I'm a chick. Card Captors, Pokemon, but Digimon was better and I only watched the first two seasons. That's about all I remember for anime.
Welcome to my new Recipe Blog. I will use this blog to post all my new recipes. All of my old recipes can be found in my original blog by following this link:
Instead of posting any more recipes in my original blog, I have created this one so I can create more specific categories for the recipes themselves. Pork, Chicken, Beef, Italian, Mexican, BBQ, Grilled, etc. As well as using tags, I will have many specific categories just for my blog and some recipes will fall into multiple categories. Tags are useful as well, and will allow us to view everyone's recipes across all blogs on this site.
I recommend that anyone that wishes to make their own recipe blog to please type the tag "Recipe" without the quotes, in the tag field of blog entries so they can show up in the combined blog Recipe tag link.
(Edited to fix link to recipes)
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Think of religions like cake.
On the outside it looks so appealing that you just have to have a piece. The frosting and piping and elaborate decorations are the things that particular religion shows off to the world. Beautiful architecture, holidays, ceremonies and messages of love and peace.
Some people window shop before they pick a cake, but most eat their parent's cake during childhood and get used to eating that particular cake and are satisfied with it.
You didn't bake the cake so you aren't going to know what ingredients went into the cake unless you look at the recipe. Some people need to know what they're eating because some things are toxic to them, some people want to know what they're eating so they can choose what goes in their body, some people don't care what the cake is made of.
The recipe for your religion cake is the religions holy text and history. Some people look at the recipe and reject the cake, some people decide to only lick the frosting, and some people shovel the cake in their face anyway.
The health nut who looks at the recipes and concludes All cake is full of seriously bad shit! is the anti-theist. The frosting lickers are your moderates. They want the pretty and the sweet, they deliberately fill up on frosting before they get to the cake so they eat less of it. They don't like all the ingredients so they're selective about the bites they take. The one shoveling it in like Goku at a buffet is your fundamentalist. They know their cake has some hard core shit in it, but its the best and everyone should eat it!
The problem with cake is it has the potential to make you sick. Someone with a peanut/genocide allergy isn't going to dive into that cake. Over eating or excessive amounts of cake over time can have negative health consequences. It could lead to diabetes/ a defective set of morals.
Sent this to the anchor woman ...
I'm writing to address the comments you made on air while discussing the 15 and 16 year old boys who videotaped their female classmates changing their clothes. You said something along the lines of they're curious and wanted a peek. Please research about what age sexual curiosity begins because it is not 15. Please research at what age boys begin looking at pornography because again, it is not 15. It is important for you to know as a citizen, as a reporter and as a mother. We need to deal in truths so we can deal with the problem in the most effective ways. Maybe you should do a story about teens and porn? It is on parents to let their children know that porn is every bit fantasy as The Hobbit. It is everywhere and children are exposed to it younger and younger. It can have negative consequences on a developing mind to dehumanize and devalue an entire gender. It's how we end up with videos like Stubenville.
You also speculated that maybe they didn't know they were committing a crime. Maybe they didn't, but I highly doubt it. With all the press about assaults being filmed lately if they didn't know they at least suspected. It's always a bad move to excuse the the perp for one reason or another even more so when it comes it comes to cases like this. When we excuse we are perpetuating rape culture and that is not okay. It is not good for our children.
You are in such a great position to be a voice for survivors and families. Parents need to look at the complexities of the social world our children are growing up in. They need to know how to handle it. They need information and who better to give that to them then you? Drugged, raped and left in the front yard needs to stop. We need to come together to make that happen.
Thank you for your time
With the highly successful Doritos Locos Tacos giving Taco Bell a huge boost in sales, Doritos decided to try and cash in on more of that revenue and hype with Locos Tacos flavored chips. I say "try" because thats exactly what these chips are good for. Trying once and never buying again. They come in two flavors, Nacho Cheese and Cool Ranch just like the Locos Tacos. In each bag there are two flavors. The flavored chip and the crunchy taco chip. Doritos has made other products two flavors in a bag on numerous other occasions and they never seem to work right at all.
You might wonder what flavor of chips are in this next picture, but it doesn't really matter because both bags when poured into bowls look and taste exactly the same. The Cool Ranch and Nacho Cheese bags basically contain the exact same product as I tasted no difference between them. If I had known they would be identical in flavor I would have only bought one bag.
These chips taste interesting at first but like all snack foods with multiple flavor coated items in them, there was no distinguishing if you were eating a nacho cheese, cool ranch or taco chip. All the flavoring basically mixes together in the bag and the result is a taco flavored chip that noticeably tastes more like broken taco shell pieces with Dorito flavoring than a taco flavored chip. They're not that bad, but not amazing like the Doritos Locos Tacos they are named after.
I had so many of these chips because I had two open bags that I lost interest in the flavor and decided to use them in soft tacos to try and get some Locos flavor in a home made meal. This is when I realized these chips tasted much better with actual tacos. If anything, these chips would be a good companion chip for a taco dip. But as a stand alone snack they don't seem to hold their own.
Should you eat these?
Sure. Try them once to see how they taste, but don't worry about which flavor you buy because they all taste the same. If anything, I recommend buying one bag of the original regular Taco flavored chips and one bag of Cool Ranch or Nacho Cheese. Then eat two chips at once, Taco and the flavored one. That would taste far superior than the flavor of these Locos Tacos chips.
What Doritos and Taco Bell should do is sell the actual Doritos Locos Taco shells in the supermarkets. Forget these chips, instead sell those shells. Whenever I'm at the store, I always pass on buying Taco Bell shells in favor of the superior Old El Paso brand. But if Taco Bell wants to make more money, they should work with Doritos and bring these shells to the stores. I'd buy them in a heartbeat for my own home made tacos.
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