Chili’s Chili Queso

Recipe from Top Secret Recipes

Yield: 10 servings

Prep time: 5 minutes
Cook time: 30 minutes


Ingredients

1 box (16 oz) Velveeta cheese

1 can (15 oz) Hormel chili (no beans)

1 cup milk

4 teaspoons chili powder

2 teaspoons paprika

1 tablespoon lime juice
1/2 teaspoon ground cayenne pepper

1/2 teaspoon ground cumin


Instructions

Cut the Velveeta into cubes.

Combine the cheese with the remaining ingredients in a medium saucepan over medium heat.

Stir frequently until cheese melts, then reduce heat and simmer for 20 minutes.

Chorizo Pimento Cheese Dip

Recipe from Table for Two

Yield: 14 servings

Prep time: 5 minutes
Cook time: 15 minutes


Ingredients

1 lb fresh chorizo sausage, casings removed
1 container (16 oz) pimento cheese
2 cups salsa


Instructions

In a 12-inch cast iron skillet, cook the chorizo, breaking it up with a wooden spoon into small pieces.

Cook for 6 to 8 minutes or until browned. Spoon off the fat/grease if needed.

Stir in the pimento cheese and salsa over low heat until the cheese is melted and everything is combined well and heated through.

Ginger Soy Sesame Fish in a Pouch

Recipe from Table for Two

Yield: 2 servings

Prep time: 5 minutes

Cook time: 15 minutes

Ingredients

2 fresh white fish filets (cod, halibut, your favorite)

4 teaspoons sesame oil, divided

2 tablespoons soy sauce

20 thin slices of ginger root

1 scallion, chopped

Salt and pepper

Instructions

Preheat oven to 375 degrees.

Prepare two pieces of aluminum foil, each big enough to fit the fish filet in the middle with about 5 inches of foil on either side.

Place one fish filet in the middle of one sheet of foil.

Drizzle 2 teaspoons of sesame oil on top and gently rub it all over the fish on both sides. Drizzle 1 tablespoon of soy sauce on top then add 10 slices of ginger, half the chopped scallions and season with salt and pepper.

Bring up the two long sides of the aluminum foil to a tent then roll down while bringing the two other sides up so the liquid doesn't drip out, making a little pouch/packet.

Repeat with the other filet.

Place both foil packets on a baking sheet and bake fish for 10  to 15 minutes or until fish is cooked through and flaky.

Carefully unwrap the fish from the package.

Notes

If using frozen fish filets, thaw first.

Olive Garden Fat-Free Italian Salad Dressing

Recipe from Top Secret Recipes

Yield: 1-1/3 cups / 12 servings

Prep time: 5 minutes

Cook time: 20 minutes + 2 hours to chill

Ingredients

2/3 cup water

1-1/2 tablespoons dry pectin

1/2 cup white vinegar

1/4 cup corn syrup

1-1/4 teaspoons salt

1 teaspoon lemon juice

1/2 teaspoon minced garlic (1 clove)

1/4 teaspoon dried parsley flakes

1/4 cup egg substitute

2-1/2 tablespoons grated Romano cheese

Instructions

In a small saucepan, combine the water and dry pectin and whisk until the pectin is mostly dissolved.

Add the remaining ingredients, except for the Romano cheese, and place the pan over medium heat. Stir often until the mixture beings to boil, then remove the pain from the heat. Cool for 10 minutes.

Stir the Romano cheese into the thickened mixture.

Allow the mixture to cool thoroughly, then pour into a sealed container and chill for at least 2 hours.

Taiwanese Braised Pork Rice (Ro Zao Fan)

Adapted from Table for Two and Why Food is So Good

Yield: 4 servings

Prep time:

Cook time:

Ingredients

1 lb of ground pork, or 1/2 lb ground pork and 1/2 lb pork belly (cut into cubes)
1/2 cup of fried shallots
2 tablespoons shaoxing or rice wine
1.5 teaspoons brown or white sugar, or ½ tablespoon rock sugar
1/4 teaspoon white pepper
1/4 cup soy sauce
Pinch of salt
3 cups of water
2 to 4 medium boiled eggs, peeled

Instructions

Cook the pork, then add the shallots and rice wine. Stir, then add the sugar, white pepper and soy sauce.

Add 3 cups of water, or enough to barely cover the pork. Bring to a boil and simmer on low for 30 to 45 minutes, or longer, depending on the cut of meat. The meat should be very tender. Add a pinch of salt if needed.

Add the eggs and cook for 5 minutes.

Notes

For eggs with more flavor, add while the pork is still simmering.

If using fresh shallots, fry 1 cup of sliced fresh shallots in 1/4 cup canola oil until they are a deep golden brown. Drain and set aside until needed.