this is a test of the recipe broadcast system soon to be seen on www.instructables.com the recipie for easy chilli and cheese dip Ingredients 1 300g tub of Doretos salsa 1 300g tub sour cream 1 cup shreded tasty chedder cheese 1/2 cups to 1 cup diced bacon cornflour to thicken 1 bag of plain doretos corn chips feel free to try variations on brand and volume. the volumes arn't critical, they were chosen for simplicity, buy tub, empty tub into mix, throw out tub. only the chese was really measured, and then usually by pouring some into an empty salsa jar or sour cream tub. for the simple version, simply pour all ingredients except the cheese into a saucepan or frypan and simmer till the mix has thickened, then add the cheese and stir till melted. add cornflour to thicken. for the complex version: fry the diced bacon until browned add the salsa and simmer until thickened add the sour cream and simmer until thickened add the chese and simmer until desired thickness has been reached if you wish, you can add cornflour to thicken before this point. if you thicken without the cornflour, the flavour can be quite strong, so leaving the mix a little thin and adding cornflour is a good idea. this mix tends to change colour when exposed to air, i think this intensifies the flavour a little due to surface dehydration, but is nothing to worry about. dip your chips and dig in :-) ----------------------------------------------------- this is the recipie for nut brittle 3 tablespoons of water 250g butter 1 cup white sugar 1 cup nuts (peanuts or other prefered nut) about 200g cadbury milk chocolate (or prefered brand and flavour of chocolate) you will also need a wide sided frying pan or a medium saucepan, a baking tray, and some baking paper to line the tray. the chocolate is pretty much vital. leaving it out and making just the plain brittle leaves the whole surface open to the atmosphere and it tends to go soggy. the chocolate helps one surface stay dry and significantly improves the flavour. the three tablespoons of water are important here. the water acts a lot like a catalyst to bond the butter and sugar into a toffie. if your brittle ends up too oily, try adding a little more water at this stage. pour the sugar into a large saucepan or a frypan with high edges. once you have made the recipie, you may have a better idea of which of your pans is best to use. add the three tablespoons of water to the sugar. there should be just enough water to wet all of the sugar. add the butter and turn on to a low heat. the low heat should melt the butter. stir gently to mix the butter, water and sugar until the sugar is mostly disolved. turn the stove to a higher heat and stir until the mixture turns a light brown and begins to thin. if there is too much oil comming to the surface at this point, you can try adding some more water. use your common sense though as this could be dangerous!!! you can use the old trick of dropping a drop of the toffie into a bowl of water to determine how crisp the toffie will be when it is set. you want it to have a nice crunch to it. be careful at this point. the diference between perfection and burnt is a shade of brown and a few seconds. when the brittle seems to be the correct colour and sets to the desired crunchiness, pour in the nuts and stir through. as soon as the nuts are stired in, pour the nuts into a shallow baking tray that has been lined with baking paper. the baking paper allows the brittle to come out of the tray with no sticking and is a wonderful invention. as the brittle is setting, pour the melted chocolate over the surface and spread with a spoon or spatula. if there is too much oil on the surface, the chocolate may not stick. if you intend to have the brittle out for a long time, let it set on the bench. if you will have good control over the serving conditions, let it cool on the bench. then find a good spot in your fridge or freezer that will not be affected by the warmth and leave it there intil chilled. once chilled or set, break up the brittle into random chunks by snapping it with your hands. if this is for public consumption, remember to use gloves. be careful not to separate the chocolate from the brittle. this should be easier if the chocolate was applied when the brittle was hot, and if there was little excess oil. i think bending the brittle away from the choclolate to break it will give the best results. if you left the brittle to set on the bench, you should be able to set out bowls with the brittle for people to pick from. the brittle will go slowly soggy as it draws moisture from the air, but should be ok for a while. if you set your brittle in the fridge or freezer, water will condense on it, so it will disolve much faster. the best way to serve it is to set out small amounts in bowls and refill them as they empty. this way you have the optimum freshness and chill for the brittle. enjoy :-)