Howdy Folks,
In Houston, we have a Mexican restaurant, imagine that huh, and they
have a signature dip.
My mom and her co-workers went there a lot for lunch and got the
recipe out got them.
you need:
a blender or a food processor.
one pint, that's 16 ounces, of sour cream
1 package dry ranch dip mix
1 to 3 jalapenos, depending on how hot you want it.
combine all into the blender or processor and mix thoroughly. You
want the jalapenos to be fine little pieces.
Jalapeno tips:
Folks are always complaining about jalapenos being too hot...
here is how you cool them.
split them in half, long way, top to bottom.
use a spoon and scrap the seeds and membrane of each piece.
It is the seeds and the membrane inside the jalapeno that makes them hot.
For this recipe I use two jalapenos..
one i seed and scrap really well.
The other one I seed and kind of scrap...got to have a little heat if
you live in Texas!
If you have sensitive skin, wear gloves.
Also, remember not to touch your eyes or other delicate areas of your
body until you have washed your hands after handling these jalapenos!
Serve this up with chips right out of the blender or chill a few hours first...
It will be one of your favorites!
Keep on Cooking,
Dale
At 09:17 PM 7/7/2010, you wrote:
Ana, good to see you here! Would you please share your two-minute
velvet fudge recipe with us? I love fudge. I almost always use
peppermint extract in place of vanilla. I do the same when making
chocolate chip cookies or chocolate cake. Anyway, 'd love to see your
recipe. Thanks.
Jennifer
On 7/7/10, Anna Globe <[email protected]> wrote:
> Hello there, I have a nice fudge ricepie and its called two minuet velvit
> fudge.
> Join us at my group
> [email protected]
> Ana
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