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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.