Texas A&M Aggies® Menu
For a milder dip, prepare with regular pasteurized cheese product.
1. Cook onion in hot oil in a large nonstick skillet over medium-high heat 8 minutes or until tender. Add garlic, and cook 1 minute. Remove from heat.
2. Combine cheese, tomatoes, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 5 minutes, stirring every 2 1/2 minutes. Stir in cilantro. Serve with tortilla chips.
Note: We tested with Velveeta Pepper Jack.
Southern Living MAY 2011
Make this spicy Mexican dip your go-to dip for tailgate parties and casual entertaining. Just layer cream cheese, black bean dip and shredded cheese and top with your choice of onions, olives and tomatoes.
1. Layer cream cheese, dip, and cheese in a 1-qt. serving dish. Add toppings, and serve with chips.
Note: For testing purposes only, we used Desert Pepper Trading Company Spicy Black Bean Dip.
Southern Living SEPTEMBER 2006
While storing in the refrigerator, keep your guacamole from changing color by placing a layer of plastic wrap directly on the surface of the mixture.
1. Cut avocados in half. Scoop pulp into a bowl, and mash with a potato masher or fork until slightly chunky. Stir in chopped red onion and next 4 ingredients. Cover with plastic wrap, allowing wrap to touch mixture, and let stand at room temperature 30 minutes. Serve guacamole with tortilla chips.
Cilantro Guacamole: Mash avocado, and stir in ingredients as directed. Stir in 3 Tbsp. chopped fresh cilantro and an additional 1 Tbsp. lime juice. Cover mixture, and let stand at room temperature 30 minutes.
Southern Living MAY 2007
Combine Italian dressing and fajita seasoning in a shallow dish or zip-top plastic bag; add steak. Cover or seal, and chill 8 hours, turning occasionally. Remove steak from marinade, discarding marinade.
Preheat a two-sided contact indoor electric grill according to manufacturer's instructions on HIGH. Place steaks on grill rack, close lid, and grill 10 minutes (medium-rare) or to desired degree of doneness. Remove steaks, and let stand 5 minutes.
Cut steaks diagonally across the grain into very thin slices, and serve with tortillas, cheese, and Pico de Gallo. Garnish, if desired.
Note: When using an outdoor gas or charcoal grill, grill steaks, covered with grill lid, over medium-high heat (350° to 400°) for 8 minutes. Turn and grill 5 more minutes or to desired degree of doneness. Proceed as directed. For testing purposes only, we used McCormick Fajita Seasoning.
Southern Living MARCH 2004
Treat yourself to sugar, butter, and cinnamon goodness with these mouth-watering oven-baked churros. We serve them for dessert, but they're delicious any time of day.
1. Preheat oven to 450°. Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips. Place strips on a lightly greased parchment paper-lined baking sheet. Bake 10 minutes or until golden brown.
2. Meanwhile, combine sugar and cinnamon. Remove pastry strips from oven, and dip in butter; roll in cinnamon-sugar mixture. Let stand on a wire rack 5 minutes or until dry.
Southern Living MAY 2011
Spicy Queso Dip
Layered Spicy Black Bean Dip
Beef Fajitas With Pico de Gallo
Treat your Aggie friends and family to a feast with this tasty tailgating menu.
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