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May 2018

Chili Recipes

Main Dish Recipes

1 Skillet Festive Chicken

1 Skillet Festive Chicken Recipe
2 1/2 pounds frying chicken pieces 1 cup all purpose flour 1 1/2 teaspoons garlic salt 1/4 teas...

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Chilie Cheese Bread Recipe

Chilie Cheese Bread 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 Chilie Cheese Bread recipe  PDF



2 1/2 ts Yeast
3 1/4 c Bread flour
1 t Baking powder
1 t Salt
1 tb Sugar
4 tb SACO dry buttermilk
1 tb Vital wheat gluten
1/4 c Warm water
1 1/4 c Sharp cheddar lg cubes
(have at room temp) 1 cn Canned chopped green
chilies well drained
I usually squeeze the chilies between a couple of layers of paper towels to get rid of the e cess moisture. If you don't want to use green chilies, add about 1/2 tsp. of ground red pepper. Pour in all ingredients (E CEPT cheese and chilies) in the order listed (or if your machine takes wet ingredients first, reverse the order) Select white bread and push Start . After the first knead, at the beeps, add the chilies and the cheddar cheese. When the bread is finished baking brush on some margarine or butter to the crust.

Chilie Cheese Bread 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
249 people have voted
Last Reviewed on 2018-05-22



Tuesday, May 22 2018 Download & Print Chilie Cheese Bread recipe  PDF   Chili recipes RSS   Thumsb up

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2 c Cranberry juice cocktail 3/4 c Grape juice 1 pk (1 3/4 ounces) Powdered fruit pectin 3 1/4 c Sugar Mi cranberry juice cocktail, grape juice and pectin in 3 quart saucepan until smooth. Heat to boiling over high heat, stirring constantly. Stir in sugar, all at once. Heat to boiling, stirring constantly. Boil and stir 1 minute remove from heat. Quickly skim off foam. Immediately pour into hot sterilized jars. Let jars stand1 hour. Cover with lids. Refrigerate no longer than 3 weeks, or freeze no longer than 6 months. Thaw before serving. ABOUT 5 HALF PINTS JELLY 35 CALORIE...

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