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Full Online Book HomeLearning KitchenVegetarian - Hot Chili Pie
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Vegetarian - Hot Chili Pie Post by :Trevor_Reed Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2356

Click below to download : Vegetarian - Hot Chili Pie (Format : PDF)

Vegetarian - Hot Chili Pie

1/8 cup olive oil
1 medium onion -- diced
1 chipotle chile packed in adobo -- minced
1 tbsp. garlic -- chopped
1 tbsp. liquid smoke flavoring
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/2 tbsp. dried parsley
1/2 tbsp. dried cilantro or
1 tbsp. fresh cilantro -- chopped
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/8 cup water
1 (16 oz.) can red kidney beans -- drained and rinsed
1 (16 oz.) can cannellini beans -- drained and rinsed
1 (28 oz.) can tomatoes -- chopped w/juice
1 pkg. pie crust mix -- or 1 pre-made pie crust
1 1/2 cups mild cheddar cheese

Heat the olive oil in a large skillet over high heat. Add the onion and chiles and cook until the onions are golden brown, 6-8 minutes. Add garlic and cook for 1 minute. Add liquid smoke, cumin, coriander, parsley, cilantro, salt, pepper and water and stir well. Cook until the liquid is gone and the onions begin to fry again.

Add the beans and stir well. Cook until the mixture begins to stick to the pan, 6-8 minutes. Add tomatoes, stir well and bring to a boil. Reduce the heat to medium, Simmer, stirring often, until the sauce thickens, about 30 minutes. Remove from the heat and let cool to room temperature (if the filling is hot it will melt the pie crust during assembly). Add the cheese and stir until well blended.

Preheat the oven to 450°F. Prepare pie crust mix according to package directions for 1-9" pie crust. Line 1-9" pie pan with the crust and flute the edges by pinching between your thumb and forefinger. Pour filling mixture into pie crust and cover equally with cheese. Bake until the cheese is melted and the crust is golden brown, 15-20 minutes. Serve warm, cut into wedges.
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Vegetarian - Risa's Quesadillas Vegetarian - Risa's Quesadillas

Vegetarian - Risa's Quesadillas
1/4 medium red onion -- sliced1 jalapeno -- sliced vertically2 large tomatillos -- halved1/4 cup Consorzio Tropical Grill 1- Min Marinade5 large mushrooms -- halved2 large flour tortillas (flavored or regular) 2 slices Lightlife Smart Deli Slices (any flavor) 1/3 cup Monterey jack cheese or Cheddar Cheese -- or other favorite 1/4 cup cilantro -- coarsely chopped 2 dollops fat-free sour cream (1 each) -- for garnish Place red onion, jalapeno and tomatillos in small bowl. Pour 1/2 of the marinade over it and mix to coat and set aside. Place mushrooms in another small bowl and pour the

Vegetarian - Friendship Forever Fondue Vegetarian - Friendship Forever Fondue

Vegetarian - Friendship Forever Fondue
Serve this with 1-1/2-inch pieces of toasted French bread, a variety of fresh vegetables cut in bite-size pieces or tortilla chips. 2(10-3/4-ounce) cans of Cheddar cheese soup1 pound shredded Cheddar cheese1 pound shredded Swiss cheese1 (7-ounce) can diced green chilies 1 (8-ounce) can tomatoes with chiles, crushed (or mild Mexican)1/3 cup white wine (optional) salsa In a heavy saucepan, stir in all ingredients.Cook over low heat until cheeses are melted and all is smooth. Pour into a bowl and place in the center of a platter surrounded by bread, vegetables or chips for dipping. By Sharon Civalleri from Chicken Soup