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Sausage Crack Dip. Generally speaking, the word "crack" is pretty played out in the recipe realm. ... Salsa, ground beef, Velveeta cheese, green chiles, hot sauce, jalapenos, and onion join forces ...
Velveeta. Velveeta is a brand name for a processed cheese similar to American cheese. It was invented in 1918 by Emil Frey (1867-1951) of the Monroe Cheese Company in Monroe, New York. In 1923, The Velveeta Cheese Company was incorporated as a separate company. [1] In 1925, it advertised two varieties, Swiss and American. [2]
Beer Cheese. Creamy and warm dips are required on any game day, but if you really want to start the party, put out a pot of beer cheese. Spiked with lager and Dijon mustard, this smooth and glossy ...
A cocktail sausage is a smaller version of the saveloy, about a quarter of the size; in Australia sometimes called a "baby sav", a "footy frank" or a "little boy", and in New Zealand and Queensland called a "cheerio". [10] These are a popular children's party food in New Zealand and Australia, often served hot, with tomato sauce.
Preparation. Preheat a pot over medium heat. Dump in the cubes of Velveeta, the can of Ro-tel and the refried beans. Cook until the cheese melts, about 5 minutes, stirring occasionally. Once the ...
This is a list of American foods and dishes. There are a few foods that predate colonization, and the European colonization of the Americas brought about the introduction of many new ingredients and cooking styles.
Velveeta brand is launching more ready-to-eat products including three flavored queso dips and new flavors of shells and cheese.
Andouillette (French pronunciation: [ɑ̃dujɛt]) is a French coarse-grained sausage made from the intestine of pork, pepper, wine, onions, and seasonings. Andouillettes are generally made from the large intestine and are 7–10 cm (–4 in) in diameter. True andouillettes are rarely seen outside France and have a strong, distinctive odour ...
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