White Bean Chili with Herbed Yogurt Cheeseby Victoria ChallancinThis post probably should have been made before the hot weather settled in, but bear with me as I am still traveling and without a laptop at that
3 tablespoons salted butter2 ounces Cheddarcheese1 cup all-purpose flour, approximately 1 1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup heavy cream1 or 2 tablespoons milk (optional)Steps in preparation. Grate enough cheese to measure about Y2 cup. Combine grated cheese, 1 cup flour, baking powder, and salt in medium-size bowl
Just fold the stiffly beaten egg whites into the batter. But since I was thinking Easter, I decided to make a pineapple filling and top it with a cream cheese frosting
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Stir in green chilies, cumin, garlic powder, onion powder, and cayenne pepper to taste. Place cheese, milk, and butter in a medium saucepan over low heat
In a clean and dry bowl, beat egg whites until frothy. Add the cheddarcheese and butter to the bowl and stir occasionally with a spatula until melted and smooth
Remove chili from heat. Heat olive oil in a large saucepan over medium heat. cook and stir chicken, onion, and garlic into the hot oil until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes
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