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05-11-2013, 05:50 PM
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#1061 | |
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Packin
Little Rock, Ar
'02 Ford Ranger XLT
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Okay, update on the Sausage Tails. I have found that if you put a baking rack on a cookie sheet (lined with foil) and bake at 375 for 20 minutes each side they will cook perfectly!
__________________ Scotty J.'s Registry My Build Thread Quote:
Last edited by Scotty J.; 05-18-2013 at 06:49 PM. Reason: Changed "backing" to "baking" |
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05-11-2013, 06:26 PM
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#1062 |
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Flunked daycare
outside shovelling snow
................ 96 XLT ™
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Those still sound good. Do you dip them in anything?
__________________ Kent - 1996 XLT - Hypertech Programmer, Gibson Catback, K&N FIPK, Alpine V12 MRV-100M, 8" round 2ohm Kicker Solobaric
1992 Toyota Paseo - Tein Super Street coilovers, Whiteline swaybars 22MM(F) 20MM(R), Prothane endlinks & mounts, VVR poly control arm bushings, K&N drop-in, Dynomax Ultraflo, Gibson stainless tip, Pirelli Winter Carving Edge(F) Kumho HP4 716(R) on steelies |
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05-12-2013, 09:35 PM
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#1063 |
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Wannabe Elite Explorer
 SE, WY
04 Denali
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Moms day 2013, Fried chicken, baked beans and homemade potato salad.
__________________ 95 Explorer XLT "Columbus" R.I.P Why wait, impeach him now. |
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05-18-2013, 06:45 PM
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#1064 | |
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Packin
Little Rock, Ar
'02 Ford Ranger XLT
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This is supposed to be "THE" Cheese Dip Recipe from a local Mexican Restaurant. It's close, but not exact. However, with that said, it's pretty good. A little thick if you ask me, but LOTS of flavor!
(I use a double boiler) Mexico Chiquito's Cheese Dip 1/2 stick margarine 1 T. ketchup 4 T. flour 1 tsp. jalapeno pepper sauce (green Tabasco??) 1 tsp. paprika 2 C. milk 2 tsp. ground cumin 8 oz. cubed American cheese (in the blue box) 2 tsp. chili powder 1/4 tsp. garlic powder 1/4 tsp. ground mustard Melt margarine in pan, add flour and cook over low heat 1 minute. Add spices to flour. Keep heat low. Add ketchup, pepper sauce and milk. When all is mixed, add cheese. Cook over low heat until thick. __________________ Scotty J.'s Registry My Build Thread Quote:
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