HEB recipes: Caviar, queso, smokies, and dip
Here's the recipes for the HEB cooking segment on Sept. 22, 2016.
Moroccan game-day queso
Ingredients:
½ bottle Roberts Reserve Spicy Moroccan Sauce
1 pound ground beef(or turkey, chicken, or sausage)
½ block EZ melt cheese
2 Tbsp Adams Reserve Rub(your choice)
Directions:
Season hamburger with Adams Rub; break apart and brown in a Deep skillet or Pan. Drain.
Add cheese, and Moroccan Sauce. Reduce heat to medium-low. Stir constantly until fully melted.
Keep on low until ready to serve.
Dip also can be made in a crock pot. 1 hour
Brown meat drain, add to crock with other ingredients.
Southwest crab dip
Ingredients:
1 can Miller’s Select Claw Meat chopped fine
½ cup Roberts Reserve Southwest Dip
½ cup mayo
½ cup H-E-B pico de gallo
1 Tsp Adams Reserve House rub(Opt)
Directions:
Mix all ingredients together.
Place mixed dip into refrigerator and chill 20 minutes before serving.
Texans tailgate smokies
Ingredients:
½ bottle Roberts Reserve Sauce(your choice)
1 pkg HEB Hatch Bison Cocktail Smokies
Directions:
Heat RR sauce over med heat 10 minutes, add in sausages, reduce
Heat to med-low and simmer 15-20 minutes.
Texas caviar
Ingredients:
2 Can Black Eye Peas, drained
1Jar Robert’s Reserve Roasted Red Pepper & Onion Dip
(Substitute: Hatch Pepper Jalapeno Jam)
1 Container H-E-B Pico De Gallo (Produce Section)
1 TBSP Adam’s House Rub
Directions:
Mix together all ingredients: chill for one hour and serve.
2016 Click2Houston/KPRC2