Betting once you try this, you'll never want for velveeta again.
1lb country sausage ground. Browned
16 oz. cream cheese
1 can rotel
Brown the sausage then drain
Add the cream cheese and rotel
Enjoy with tortilla …
One more thing to consider- how long did you let the lump burn before you put the meat on? The smoke will go from white/gray to clear- the clear is what you want. I also wait a bit after adding the chunks (10 min or so)
Zurich is a great city- head down to the historic area along the river. Lots of cool shops and spots to have a drink etc. will be cold there now so bundle up. Bring lots of cash- one of the most expensive cities around.
I made the ones from Necessary Indulgences- they were really good. Next time I might cut back on the fish sauce/dilute with a little water as the salt content is pretty high. I would probably go a little heavier with the chili sauce. But a winner an…
Just a joke- it's in one of their songs. On another note, went to Carnevino last night. The steaks were decent but they had all the Pappy's available through 23 year- how the hell do they get enough bottles to put it on their menus? I'm jealous but …
Well with the news today about Jim Beam and Makers Mark being sold to the Japanese, I am going to have to find a new brand, and have to clean out the booze cabinet.
It is a shame another American original is being sold to fo…
I slice in half and sprinkle with olive oil, s/p and Grill direct 400 or so about 60-90 secs per side. Then add Parmesan cheese and dressing once off the grill. I really like it with champagne vinaigrette.