Crispy Chili Twists Recipes

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain very thoroughly (excess water on pasta will cause oil to spatter).
• Heat oil (1 inch) to 375°. Fry pasta, about 1 cup at a time, about 2 minutes or until crisp and light golden brown; stirring if necessary to separate. Drain on paper towels. Mix remaining ingredients in large bowl; toss with pasta until evenly coated.

Steps:

• Thaw pastry sheet at room temperature 30 minutes. Meanwhile, in small bowl, beat egg and water until well blended; set aside. In another small bowl, mix cheese and chili powder.
• Heat oven to 400°F. Spray large cookie sheet with cooking spray.
• On lightly floured surface, roll thawed pastry sheet with rolling pin into 14x10-inch rectangle; cut in half lengthwise. Brush egg mixture over both rectangles; reserve remaining egg mixture. Spread cheese mixture evenly over 1 rectangle; top with second rectangle, egg side down. Gently roll pastry to seal.
• Cut pastry crosswise into 28 (1/2-inch) strips. Twist strips; place 2 inches apart on cookie sheet, pressing ends down. Brush with remaining egg mixture.
• Bake 10 to 12 minutes or until golden brown. Serve warm or at room temperature.

Steps:

• Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium saucepan. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
• Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
• Strain shallot mixture through a fine mesh sieve over the ginger-pepper flake mixture. Let garlic and shallot pieces cool in sieve before stirring back into the infused oil. Pour into a glass container with a top and chill until ready to use.

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water drain very thoroughly (excess water on pasta will cause oil to spatter). Heat oil (1 inch) in skillet to 375°. Fry pasta, about 1 cup at a time, about 2 minutes or until crisp and light golden brown, stirring if necessary to separate. Drain on paper towels. Mix remaining ingredients in large bowl toss with pasta until evenly coated.1 Serving: Calories 80 (Calories from Fat 20) Fat 2gFrom "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Slice the steaks into thin strips and place into a small bowl.
• Add the cornflour, 5 spice, salt, and pepper. Mix until evenly coated.
• Carefully heat the oil in a deep saucepan until it reaches 190°C (375°F).
• Carefully place the beef strips into the oil and fry for about 4-5 minutes, until golden brown.
• Place on some tissue to soak up the excess oil and set a aside.
• Meanwhile, prepare the sauce by adding a tablespoon of oil to a frying pan. Frying the chilies, spring onion, and ginger over a medium heat for a few minutes. Add garlic paste and fry for another minute.
• Stir in the soy sauce, sweet chili sauce, red wine vinegar, and tomato ketchup until thick.
• Stir in the beef steaks until evenly coated.
• Garnish with spring onion and red chilies.
• Enjoy!

Steps:

• To make the bean mixture:.
• Combine all of the bean ingredients in medium saucepan.
• To make using the cubed meat:.
• Saute meat in the butter til all pink is gone .
• Add the meat to the bean mixture, cover and simmer for 1 hour and 30 minutes, stirring occasionally.
• Add beer and simmer for 5 more minutes.
• To make using the the ground meat:.
• Saute the ground meat til all pink is gone. Drain meat, place back in pot.
• Add stick of butter, add this to the bean mixture, cover and let simmer for 40 minutes.
• Add the beer.
• Continue to simmer 5 more minutes.
• 9/14/2014 Note: McCormick's has discontinued making their Mexican seasoning. I just use Taco Bell's packet of Taco Seasoning. Just be sure to use a good quality seasoning.
• .

Steps:

• In a large bowl, combine the flour, cornmeal and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in cheddar cheese. Sprinkle with 1/3 cup water. Toss with a fork (if dough is dry, add water, 1 teaspoon at a time, until dough forms a ball). Wrap tightly in plastic wrap; refrigerate for 1 hour or until firm., Divide dough in half. On a lightly floured surface, roll each portion into an 11x10-in. rectangle. Cut into 5x1/2-in. strips. Carefully twist each strip and place on greased baking sheets, pressing ends down., Bake at 425° for 7-9 minutes or until golden brown. Immediately sprinkle twists with Parmesan cheese. Cool on wire racks. Store in an airtight container.

Steps:

• Sauté meats in butter until well done.* Add to bean mixture. Cover and simmer for about 1/12 hours. Add 1/4 can beer. Heat through. Serve with hot flour or corn tortillas, and the rest of that cold beer! Top with chopped onions and grated cheese for an excellent meal!
• *If using the ground meats, brown together, drain and then add 1 cube of butter.Proceed with rest of recipe.
• I grew up on "hamburger" chili, and when I first got the recipe I made it according to directions. It was awesome. Then I exchanged the cubed meats for the ground ones. They both are wonderfully delicious, but now you can have a choice! This doubles and triples very well.Also freezes great.