This ain't haute cuisine, mon ami
Quote:
Originally Posted by stomachmonkey
Not sure about Tobra but when I use sausage I empty the case so I'm cooking the ground meat.
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Yes sir, Jimmy Dean Sausage is my go to, or if I have someone with some venison sausage, remove the case.
Quote:
Originally Posted by Rickysa
Don't you have to add something to thin the velveeta? Otherwise it seems to turn into a brick?
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Hot dip, hence the suggestion to put it in the crock pot