A Food and drink forum. FoodBanter.com

Welcome to FoodBanter.com forums which provide access to the finest food and drink related newsgroups.

You are currently viewing our boards as a guest which gives you limited access to view most newsgroup discussions and access our other FREE features. By joining our free community you will have access to post topics to the food related newsgroups, communicate privately with other FoodBanter.com members (PM), respond to polls, upload your own photos and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact support.

Go Back   Home » FoodBanter.com forum » Food and Cooking » General Cooking
Site Map Home Register Authors List Search Today's Posts Mark Forums Read

General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Velveeta substitute for Rotel cheese dip



 
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)  
Old 28-09-2003, 11:48 PM
Rich N
Usenet poster
 
Posts: n/a
Default Velveeta substitute for Rotel cheese dip

Frogleg wrote in message . ..
On 20 Sep 2003 15:31:08 -0700, (Rich N) wrote:

When I lived in Texas, a popular dip for chips was called Rotel cheese
dip. Melt a brick of Velveeta and pour in a can of Rotel tomatoes and
chiles. Now that I no longer want to eat Velveeta (too many
additives), would anyone suggest a substitute? Could I just melt some
cheddar cheese, or would I need something else to keep the cheese from
separating?


"Processed" cheese (Velveeta, American whatever, Laughing Cow) is a
sure-fire smooth melter. Things involving Real Cheese, like fondue,
require the addition of starch, liquid, and very careful application
of heat to result in a smooth and creamy sauce. They also tend to turn
to globs surrounded by fat when cooled. You might try making a white
sauce (flour, butter, milk) and adding grated cheese and Rotel or
Rotel-equivalent and keeping it in a warmed dish or pot of some sort.


Thank you, Frogleg, you are quite right. That's what I'm going to
try, after making the version with American cheese slices yesterday.
No judgment on anyone who likes them, but they made me sick. I was
surprised to discover that the Kraft brand was good ole pastuerized
process cheese food. I may try getting some American cheese from the
deli also. The dip tasted good but I had a sort of hangover
afterwards, I'm not used to eating food with that many additives.
Ads
  #2 (permalink)  
Old 29-09-2003, 01:32 AM
zxcvbob
Usenet poster
 
Posts: n/a
Default Velveeta substitute for Rotel cheese dip

Rich N wrote:
Frogleg wrote in message . ..

On 20 Sep 2003 15:31:08 -0700, (Rich N) wrote:


When I lived in Texas, a popular dip for chips was called Rotel cheese
dip. Melt a brick of Velveeta and pour in a can of Rotel tomatoes and
chiles. Now that I no longer want to eat Velveeta (too many
additives), would anyone suggest a substitute? Could I just melt some
cheddar cheese, or would I need something else to keep the cheese from
separating?


"Processed" cheese (Velveeta, American whatever, Laughing Cow) is a
sure-fire smooth melter. Things involving Real Cheese, like fondue,
require the addition of starch, liquid, and very careful application
of heat to result in a smooth and creamy sauce. They also tend to turn
to globs surrounded by fat when cooled. You might try making a white
sauce (flour, butter, milk) and adding grated cheese and Rotel or
Rotel-equivalent and keeping it in a warmed dish or pot of some sort.



Thank you, Frogleg, you are quite right. That's what I'm going to
try, after making the version with American cheese slices yesterday.
No judgment on anyone who likes them, but they made me sick. I was
surprised to discover that the Kraft brand was good ole pastuerized
process cheese food. I may try getting some American cheese from the
deli also. The dip tasted good but I had a sort of hangover
afterwards, I'm not used to eating food with that many additives.



Here's the classic recipe for fondue:

1 garlic clove, halved
1-1/2 c. dry white wine
1 Tbs. brandy or lemon juice
1 lb. (4 c.) shredded Swiss cheese
3 Tbs. all-purpose flour
dash pepper
dash ground nutmeg
chunks of crusty French bread

Rub garlic inside fondue pot or saucepan; discard garlic. Pour wine into
pot and heat on low but do not boil. Stir in brandy or lemon juice.
In a medium mixing bowl, toss cheese with flour until blended. Add cheese
to hot wine mixture by handfuls, stirring constantly with a wooden spoon
until cheese is melted. Stir in pepper and nutmeg to taste. Spear chunks of
bread on long-handled fondue forks or long bamboo skewers and dip in the
sauce.

Suppose you used this technique; start with the Rotel tomatoes, and add
shredded monterrey jack and colby cheese dredged in flour? You might have
to thin it with a little cream or cottage cheese. I think it might work.

Best regards,
Bob

 




Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cream Cheese Icing No One Baking 10 01-07-2004 03:34 AM
Awesome ricotta cheese pie recipe Scott Danzig Baking 0 01-03-2004 05:02 AM
chocolate chip cheese ball!!! kim Chocolate 0 07-12-2003 08:46 PM
Butter Substitute for Potatoes & Veggies jmcquown General Cooking 6 30-09-2003 10:16 PM


All times are GMT +1. The time now is 12:50 AM.


Powered by vBulletin® Version 3.6.4
Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.SEO by vBSEO 3.2.0
Copyright 2004-2014 FoodBanter.com.
The comments are property of their posters.