CHILIED MUSHROOM AND CASHEW PATE
Steps:
- In a medium skillet, over a high heat, melt the butter. Saute the mushrooms 3 to 4 minutes. Add the onion, cook until translucent then add the garlic for a minute or so, then the spices. Cook until the mixture is fairly dry. Cool.
- In a food processor fitted with a metal blade or blender, chop the cashews finely and slowly; add the oil to make a paste. Add the mushroom mixture and continue mixing until smooth. Taste and add more chile powder or salt, if necessary. Place in a serving bowl and sprinkle with chopped parsley. Serve at room temperature.
KILLER CHILI
This chili is just right for the bold and the timid. It has some heat, but not too much for everyone to enjoy.
Provided by hoeguy
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h45m
Yield 25
Number Of Ingredients 26
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.
- Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.
- Heat the vegetable oil in a skillet over medium heat. Stir in the green bell peppers, celery, and chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir onion mixture into the stock pot. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans, white beans, and black beans. Season with chili powder, brown sugar, cumin, paprika, Italian seasoning, vinegar, basil, dried minced onion, parsley, red pepper flakes, oregano, hot pepper sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 32.3 g, Cholesterol 40.7 mg, Fat 10.8 g, Fiber 9.7 g, Protein 20.3 g, SaturatedFat 3.7 g, Sodium 679.4 mg, Sugar 7.2 g
CASHEW MUSHROOM PATE
This is from 365 Ways to Cook Vegetarian. This can be prepared a day in advance. Serve with crackers or toasted slices of French baguette
Provided by dicentra
Categories Vegetable
Time 35m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a food processor, chop mushrooms by pulsing on and off until mushrooms are coarsely ground. Transfer to a medium bowl.
- Process onion and carrot in same manner. Transfer to a small bowl. Rinse out processor.
- In a large frying pan, melt butter over medium heat. Add onion and carrots, and cook until softened, about 3 minutes.
- Add ground mushrooms, lemon juice, garlic, tarragon and sherry. Cook, stirring occasionally until most of liquid in pan has evaporated, 4-5 minutes. Transfer to medium bowl.
- In a dry medium frying pan, toast cashew pieces over high heat, shaking pan back and forth to prevent scorching, until nuts turn golden, 3-4 minutes.
- Transfer to a plate and let cool 5 minutes. In a processor, pulse nuts until finely ground.
- Add ground nuts to mushroom mixture. Mix well. Cover and refrigerate 2 hours or overnight.
Nutrition Facts : Calories 582.5, Fat 43.8, SaturatedFat 13.7, Cholesterol 30.5, Sodium 122.9, Carbohydrate 34.5, Fiber 4.6, Sugar 8.6, Protein 15
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