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Old 11-03-2006, 11:10 AM   #1
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My favorite nacho dip and other cheesy recipes

I can't get enough of this cheesy nacho dip, and it's SO simple:

1/2 block of Velveeta (the large size)
1 can of Ro-tel (tomatoes and chilies)

Cube and melt the cheese, drain just a little liquid from the can of Ro-tel and mix in while continuing to heat.

You can do it in the microwave (start with 1 - 2 minutes, then 30 sec increments) or on the stove.

Great on nachos, other Mexican food, or just VEGGIES!

We added some seasoned browned ground beef for BEEFY NACHOS and devoured it!!

Gotta love Velveeta! It's going in my emergency supply pantry.

Last edited by wyo_rose; 11-09-2006 at 11:17 AM.. Reason: Trying to change title of thread
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Old 11-07-2006, 02:14 PM   #2
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yummmmm

this sounds good. I love the whole grain chips from Trader Joe's. They have such good flavor and would be awsome with this dip.

I love velveeta too. It's so easy and melts so fast. Do you have any more cheezy recipies????

OH, I saw on Rachel Ray this morning an interesting way to cut corn tortillas for chips: she ran them through a small paper shredder. It was cool, although it made very thin strips. She suggested using the strips for tortilla soup.
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Old 11-07-2006, 03:47 PM   #3
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Here's an oldie but a cheesey goodie from a NON-COOK!! (my ex-sis-in-law)

Thaw a package of chopped broccoli and dose liberally with soy sauce. Slightly melt a large jar of Cheese Whiz, pour over 4 cups of COOKED rice. Heat in crock pot for 2-3 hours.

It's really good and sure surprized me. Still don't know where she got the cooked rice.
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Old 11-07-2006, 03:54 PM   #4
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Quote:
Originally Posted by butter bean
OH, I saw on Rachel Ray this morning an interesting way to cut corn tortillas for chips: she ran them through a small paper shredder. It was cool, although it made very thin strips. She suggested using the strips for tortilla soup.

I just LOVE Rachel Ray, starting with 30 minute meals, through $40/day, and Tasty Travels. But man, she's stretching it a little bit on her show. I've only seen a couple, cuz they come on when I'm walking out the door to go to work, but I was slightly disappointed.

Well, I'll give her a month or two to get back to earth and check it out again.
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Old 11-07-2006, 04:11 PM   #5
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Here's my favorite Tater Tot (cheesy) casserole recipe:

Brown 1 pound ground beef. Pour in a greased 8 inch pan. Add any drained canned veggies like: green beans, diced tomatoes, peas (yuck!), corn, whatever... even canned sliced jalapenos.

Pour a can of Campbell's Southwestern Pepper Jack soup over and mix in a little. Top with frozen tater tots. Sprinkle with kitchen salt. Bake at 350 degrees for 45 minutes or until tater tots are crispy.

Feel free to double or triple recipe. Everyone will LOVE IT!!
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Old 11-07-2006, 05:48 PM   #6
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Quote:
Originally Posted by wyo_rose
I can't get enough of this cheesy nacho dip, and it's SO simple:

1/2 block of Velveeta (the large size)
1 can of Ro-tel (tomatoes and chilies)

Cube and melt the cheese, drain just a little liquid from the can of Ro-tel and mix in while continuing to heat.

You can do it in the microwave (start with 1 - 2 minutes, then 30 sec increments) or on the stove.

Great on nachos, other Mexican food, or just VEGGIES!

We added some seasoned browned ground beef for BEEFY NACHOS and devoured it!!

Gotta love Velveeta! It's going in my emergency supply pantry.
hi i make one like this but i put dryed beef small jar, its salty but wih the velveeta and ro-tel it melows and the strengyness of makes for a yummy bite.
my brother inlaw sixtoe put eggs and a little milk in his.
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Old 11-08-2006, 12:40 AM   #7
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Quote:
Originally Posted by wyo_rose
Here's my favorite Tater Tot (cheesy) casserole recipe:

Brown 1 pound ground beef. Pour in a greased 8 inch pan. Add any drained canned veggies like: green beans, diced tomatoes, peas (yuck!), corn, whatever... even canned sliced jalapenos.

Pour a can of Campbell's Southwestern Pepper Jack soup over and mix in a little. Top with frozen tater tots. Sprinkle with kitchen salt. Bake at 350 degrees for 45 minutes or until tater tots are crispy.

Feel free to double or triple recipe. Everyone will LOVE IT!!
I like tater tot casserole and I'm with you on the peas. I usually avoid canned peas at all cost except for a cold pea salad. Cooked canned peas are a little too mushy for my taste.
I haven't made tater tot casserole in forever. I may just slap some together on a dateless night.
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Old 11-08-2006, 12:44 AM   #8
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Rachel Ray

Quote:
Originally Posted by wyo_rose
I just LOVE Rachel Ray, starting with 30 minute meals, through $40/day, and Tasty Travels. But man, she's stretching it a little bit on her show. I've only seen a couple, cuz they come on when I'm walking out the door to go to work, but I was slightly disappointed.

Well, I'll give her a month or two to get back to earth and check it out again.
I've only watched part of her show a couple of times. It's usually in passing. Luckily, I've been able to catch her when she's cooking. She loses me when she gets to the talk show fluff. She needs to stick to cooking - which she does best. She has some of the best recipe adaptations for meals that can be prepared in the real world.
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Old 11-08-2006, 10:48 AM   #9
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Quote:
Originally Posted by wyo_rose
I can't get enough of this cheesy nacho dip, and it's SO simple:

1/2 block of Velveeta (the large size)
1 can of Ro-tel (tomatoes and chilies)

Cube and melt the cheese, drain just a little liquid from the can of Ro-tel and mix in while continuing to heat.

You can do it in the microwave (start with 1 - 2 minutes, then 30 sec increments) or on the stove.

Great on nachos, other Mexican food, or just VEGGIES!

We added some seasoned browned ground beef for BEEFY NACHOS and devoured it!!

Gotta love Velveeta! It's going in my emergency supply pantry.
This is so similar to my recipe except I also add 1/2 brick cream cheese & some feta cheese. Also good with groud buffalo, or diced chicken & also with black beans - fried,(except the kids don't like it when I add the black beans so I put it on the side

Suzze
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Old 11-08-2006, 10:49 AM   #10
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Quote:
Originally Posted by wyo_rose
I can't get enough of this cheesy nacho dip, and it's SO simple:

1/2 block of Velveeta (the large size)
1 can of Ro-tel (tomatoes and chilies)

Cube and melt the cheese, drain just a little liquid from the can of Ro-tel and mix in while continuing to heat.

You can do it in the microwave (start with 1 - 2 minutes, then 30 sec increments) or on the stove.

Great on nachos, other Mexican food, or just VEGGIES!

We added some seasoned browned ground beef for BEEFY NACHOS and devoured it!!

Gotta love Velveeta! It's going in my emergency supply pantry.
This is so similar to my recipe except I also add 1/2 brick cream cheese & some feta cheese. Also good with ground buffalo, or diced chicken & also with black beans - fried. Except the kids don't like it when I add the black beans so I put it on the side

Suzze
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Old 11-08-2006, 11:40 AM   #11
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Quote:
Originally Posted by SuzzeQ4
This is so similar to my recipe except I also add 1/2 brick cream cheese & some feta cheese. Also good with groud buffalo, or diced chicken & also with black beans - fried,(except the kids don't like it when I add the black beans so I put it on the side

Suzze
I like the black beans. Good suggestion
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Old 11-08-2006, 06:33 PM   #12
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Cool

Quote:
Originally Posted by wyo_rose
Here's an oldie but a cheesey goodie from a NON-COOK!! (my ex-sis-in-law)

Thaw a package of chopped broccoli and dose liberally with soy sauce. Slightly melt a large jar of Cheese Whiz, pour over 4 cups of COOKED rice. Heat in crock pot for 2-3 hours.

It's really good and sure surprized me. Still don't know where she got the cooked rice.

wyo_rose) are you sereous about not being able to cook rice.
(Sister-in law) I mean: Is she that bad a cook...I can't stand up to cook anymore.so have to tell my care provider's how. seems like no one know's how to cook any more. (Tikiboo
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Old 11-08-2006, 07:56 PM   #13
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Quote:
Originally Posted by tikiboo
wyo_rose) are you sereous about not being able to cook rice.
(Sister-in law) I mean: Is she that bad a cook...I can't stand up to cook anymore.so have to tell my care provider's how. seems like no one know's how to cook any more. (Tikiboo
Hey tikiboo -

I saw a neat thing on one of those TV home make over shows for us 4 foot tall people (wheelchairs, can't stand for periods of time, etc) - They had a mirror over the stove slanted away from the wall at an angle so that a seated person could actually see what was going on while they were cooking! Just look up at the mirror and you see what's happening in the pan.

Our PCA was a short order cook and a southern gal to boot so we didn't have to teach her to cook. I'm a good cook, but like you, standing is out of the question. I got myself an electric griddle and put it on a low table top so I can do some things safely. We also got a small toaster oven which is easier for small things that need baking.

I can do a few things on the stove top just by feel (like making stocks and gravies). Had to start doing things differently like putting the pan on the stove, filling a small container with water, dump it in the pot, repeat process until pan is the right amount of full (instead of filling it at the sink and carrying it to the range top). It's kind of the long way around but I'm holding on to as much independence as I can!
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Old 11-09-2006, 11:14 AM   #14
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Quote:
Originally Posted by tikiboo
wyo_rose) are you sereous about not being able to cook rice.
(Sister-in law) I mean: Is she that bad a cook...I can't stand up to cook anymore.so have to tell my care provider's how. seems like no one know's how to cook any more. (Tikiboo
Well, I think she started to cook after she had kids and had to feed them actual food.

However my NEW sister-in-law is a NON COOK and she CHOOSES to be that way. That's why they moved to a city with 500 restaurants and 200 takeout/deliveries! Jokes no, sis!

B2W that's a VERY good idea about the mirror above the stove. Gotta pass that on to some people.
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Old 11-09-2006, 01:02 PM   #15
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My mom in law is in a wheel chair too & and her kitchen is so small her chair can only go straight in & out. She has a plug in stove top thing & electric fry pan for her coffee table (which is huge).

I am not a non-cook, just a bad one. I never had anyone to teach me. I cook great when camping. Kitchens just overwhelm me although there are a few things I'm good at (like that dip). My husband is teaching me though but rice always eludes me. I mess it 4 out of 5 times, that and jello.

THekids will go into the kitchen & ask either:
"Dad what are you cooking?" OR
"are you trying to cook Mom?"

But at least they are less surprised now when I make something good.
Suzze
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Old 11-15-2006, 11:35 AM   #16
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Rice is a little tricky, but once you get the basics - it's cake!

It's best to start with a heavy saucepan with a good fitting lid. Remember that rice/water should always be at a 1:2 ratio. That is if you have 1 cup of rice, you should use 2 cups water. And you need some salt. 1/2 teaspoon salt for the one cup of rice, 1 teaspoon if you use 2 cups rice (with 4 cups water).

To start, bring your water to a full boil (don't let it boil too long or you will lose some of your critical water/rice ratio). Stir in the rice and salt. Bring to a boil again, stirring occasionally. Then turn the heat WAY DOWN and cover. On an electric stove turn it almost all the way down, on a gas stove, turn it so the flame is just barely under the pan.

Most rice requires at least 20 minutes. I leave mine on for 30 but I'm at high altitude. Don't PEEK!!! After the times up, fluff with a fork and cover again until ready to serve.

My dad used to use a skillet, fry the raw rice in a couple tablespoons oil until they turned very white, then add water or broth, bring to a boil, turn down and place some thin slices of lemon and onion over the rice, cover, and simmer for 20 minutes, then put the skillet on the table like that. Very pretty! And flavorful!
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Old 11-16-2006, 01:31 AM   #17
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Originally Posted by between2worlds
Hey tikiboo -

I saw a neat thing on one of those TV home make over shows for us 4 foot tall people (wheelchairs, can't stand for periods of time, etc) - They had a mirror over the stove slanted away from the wall at an angle so that a seated person could actually see what was going on while they were cooking! Just look up at the mirror and you see what's happening in the pan.

Our PCA was a short order cook and a southern gal to boot so we didn't have to teach her to cook. I'm a good cook, but like you, standing is out of the question. I got myself an electric griddle and put it on a low table top so I can do some things safely. We also got a small toaster oven which is easier for small things that need baking.

I can do a few things on the stove top just by feel (like making stocks and gravies). Had to start doing things differently like putting the pan on the stove, filling a small container with water, dump it in the pot, repeat process until pan is the right amount of full (instead of filling it at the sink and carrying it to the range top). It's kind of the long way around but I'm holding on to as much independence as I can!
Hello B-2worlds Glad you can still do those things.. I'm lucky
if I can get to the kitchen for a cup of coffee any more.
out of breath just walking 10 feet from my bedroom. have to sit first then go another 10 feet for the coffee.. have wheel chair, but can't wheel myself. have elec. schooter but can't get out in rain. In one He-- of a mess. thanks for the reply
tikiboo

Last edited by tikiboo; 11-16-2006 at 01:33 AM.. Reason: spelling name wrong
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