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July 2019

Chili Recipes

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Nancy's Ice Cream Kolacky

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Cheddar Chili Cheesecake Recipe

Cheddar Chili Cheesecake recipe and other chili recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Cheddar Chili Cheesecake recipe  PDF


1 1/2 tb Butter (for pan)
1/4 c Fine breadcrumbs, toasted
1/4 c Finely grated ched. cheese
6 oz Thinly sliced ham
1 1/2 lb Cream cheese, room temp.
3/4 lb Sharp cheddar, grated
1 c Cottage cheese
3/4 c Chopped green onion
4 Eggs
3 tb Jalapeno pepper
2 tb Milk
1 Garlic clove, halved
seeded and finely chopped Preheat oven to 325. Butter 9 springform pan. Mi breadcrumbs and 1/4 cup
cheddar. Sprinkle mi ture into pan, turning to coat. Refrigerate. Dice about half of ham reserve remaining slices. Mi diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving. (Bon Appetit, July 1983)

Cheddar Chili Cheesecake recipe and other chili recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
146 people have voted
Last Reviewed on 2019-07-21



Sunday, Jul 21 2019 Download & Print Cheddar Chili Cheesecake recipe  PDF   Chili recipes RSS   Thumsb up

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4 lg Skinless, Boneless Chicken Breast Halves (About 1 1/2 Pounds) 1/4 c Soy Sauce 1 tb Salad Oil 1 tb Molasses 1/4 ts Crushed Red Pepper Flakes 1 lg Clove Garlic, Crushed Lemon Juice 1/2 c Creamy Peanut Butter ABOUT 2 1/2 HOURS BEFORE SERVING: With a meat mallet or dull edge of a French knife, pound each of the chicken breast halves to a 1/2 inch thickness. Cut the chicken breasts, lengthwise, into 1 inch wide strips. In a large bowl, mi the chicken strips, soy sauce, salad oil, molasses, crushed red pepper flakes, garlic and 2 Tbls lemon juice. Cover and refriger...

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