CHILI STRAWS RECIPES

CHEDDAR CHEESE STRAWS RECIPE | ALLRECIPES

Cheddar Cheese Straws Recipe | Allrecipes image

I won't forget the cheese straws that my mother made for my father. The only difference was that she did not add cayenne pepper. These make wonderful hors d'oevres.

Provided by Carol

Categories Quick Bread

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4 dozen

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
2 cups shredded sharp Cheddar cheese
¾ cup margarine
1 teaspoon baking powder
¼ teaspoon cayenne pepper
½ teaspoon salt
½ cup water

Steps:

Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.
Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.
On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.
Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.

Nutrition Facts : Calories 67.3 calories, CarbohydrateContent 4.1 g, CholesterolContent 6 mg, FatContent 4.8 g, FiberContent 0.1 g, ProteinContent 2 g, SaturatedFatContent 1.7 g, SodiumContent 103.1 mg, SugarContent 0.1 g

VEGETARIAN CHILI RECIPE | ROBIN MILLER | FOOD NETWORK

Vegetarian Chili Recipe | Robin Miller | Food Network image

Provided by Robin Miller : Food Network

Categories main-dish

Total Time 6 hours 15 minutes

Prep Time 15 minutes

Cook Time 6 hours 0 minutes

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

1 (28-ounce) can diced tomatoes
4 cups reduced-sodium vegetable broth
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white (cannellini) beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 cup frozen baby lima beans or regular lima beans
1 cup chopped onion
1 green bell pepper, seeded and chopped
2 cloves garlic, minced
1 tablespoon minced pickled jalapeno (from can or jar)
2 tablespoons chili powder
2 tablespoons dried Mexican oregano or regular oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 to 2 teaspoons hot sauce
1/3 cup couscous
1/2 cup shredded Monterey jack cheese
1/3 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper

Steps:

In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper.
Just before serving, top each serving with shredded cheese and cilantro.

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