Vermont Chili And Cheddar Food

VERMONT STYLE CHILI

Steps:

• In skillet, brown turkey.
• Meanwhile, in a large saucepan, saute onion and pepper in olive oil for 5-10 minutes.
• Drain turkey and add to onion and pepper.
• Add in all of the remaining ingredients, mixing well.
• Reduce heat to low, cover, and simmer for at least an hour. I like to simmer all day!

CHILI CHEDDAR BISCUITS

Steps:

• Make biscuits: Into a bowl, sift together flour, baking powder, baking soda and the salt; add the butter and blend the mixture until it resembles coarse meal.
• Stir in the cheddar and the chilies; add the sour cream and stir the mixture until it just forms a soft, but not sticky, dough.
• Knead the dough gently for 20 seconds (about 6 turns) on a lightly-floured surface.
• Roll or pat it out ½ inch thick and with a 3 ½ inch cookie cutter, cut out 8 rounds.
• Bake on an ungreased baking sheet in the middle of a preheated 430F oven for 15-17 minutes, or until they are golden.

VERMONT CHEDDAR BISQUE

Steps:

• Combine potatoes and broth in a large stockpot. Cover and bring to a simmer. Cook until potatoes are tender, about 8 minutes. Remove from heat.
• Melt butter in a large skillet over medium-low heat. Add onions and cook, stirring, until translucent, 6 to 8 minutes. Add flour and cook, stirring, 1 minute. Stir into potato mixture. Cook over medium heat, stirring, until thickened.
• Add milk and cook, stirring, about 8 minutes. Do not boil. Remove from heat and stir in mustard and about half the cheese. Stir until melted. Add remaining cheese. Season with salt, black pepper and cayenne pepper.

VERMONT CHEDDAR SOUP

Steps:

• Melt 6 tablespoons of butter in a medium saucepan over medium heat. Add the leeks, carrot and celery and sauté until tender or about 3 minutes. Sprinkle the flour over the vegetables and stir for 3 minutes, making sure to cook the flour evenly.
• Add the chicken stock slowly, whisking to evenly combine. Bring to a boil over medium heat, then reduce the heat and simmer uncovered for 40 minutes or until slightly thickened.
• Puree the soup in a blender, food processor or with a handheld mixer. Strain into a clean saucepan. Bring to a simmer.
• Add the half-and-half, cheese, mustard and Worcestershire sauce. Stir until the cheese is melted. Season to taste with salt, pepper and cayenne pepper. Keep warm.
• Melt the remaining 2 tablespoons of butter in a small skillet. Saute the apple pieces until they start to turn golden brown and soft, about 3 minutes. Ladle the soup into bowls and garnish each serving with a large tablespoon of the sauteed apple mixture.

VERMONT CHEDDAR POTATO SOUP

Steps:

• In a 6-quart pot combine the butter and sauté the onions with the black pepper until the onions are tender.
• Add the potatoes and chicken stock and bring to a boil.
• Simmer for 45 minutes to 1 hour.
• Remove from the heat and gradually stir in the cheese until melted.
• Carefully ladle contents and bay leaves into a food blender and puree until creamy.
• Return to the pot and carefully re-heat to serve.
• Garnish with fresh ground nutmeg and fresh shredded Vermont cheddar.

VERMONT WHITE CHEDDAR MAC AND CHEESE

Steps:

• Cook elbow macaroni as directed.
• Melt butter in frying pan over medium heat. Stir in salt and pepper. Add flour, and cook over low heat, stirring constantly, until smooth. Remove the frying pan from the stove and add milk.
• Return the frying pan to the burner and gradually increase heat as you stir constantly. When mixture boils, continue to stir for one minute, then remove from heat. Stir in shredded cheddar cheese.
• Add cheese sauce to the macaroni and stir thoroughly. Bake at 375 degrees for 25 minutes. Remove from oven, sprinkle top with paprika, then bake for another five minutes.

CHILI AND CHEDDAR BOW TIE CASSEROLE

Steps:

• Preheat oven to 400.
• Remove ONE tsp adobo sauce and ONE chile from canned chiles.
• Mince the chile.
• Place remaining sauce and chiles in a zip-lock bag, freeze for another use.
• Melt butter in a large casserole dish over medium high heat.
• Add bell pepper and bacon; saute 4 minutes.
• Add onions; saute 1 minute.
• Stire in adobo sauce, minced chile, flour, chili powder, salt, and cumin; cook 1 minute.
• Gradually add milk and cook till thick and bubbly (about 4 minutes) stirring constantly with a whisk.
• Remove from heat.
• Gradually add 1 1/2 cups cheese and cilantro, stirring well until cheese melts.
• Add pasta to pan; toss well.
• Spoon pasta mixture into an 11x7 inch baking dish coated with cooking spray.
• Sprinkle 1/2 cup cheese over pasta.
• Bake at 400 degrees fro 15 minutes or until browned.