Sentences with phrase «bit of chile»

combines them with a bit of chile and some coconut, echoing the flavors of the coconut oil used to cook them.

This scrambled egg recipe combines them with a bit of chile and some coconut, echoing the flavors of the coconut oil used to cook them.

No, just 30 minutes and a bit of chile paste.

combines them with a bit of chile and some coconut, echoing the flavors of the coconut oil used to cook them.

This scrambled egg recipe combines them with a bit of chile and some coconut, echoing the flavors of the coconut oil used to cook them.

Avocado and herbs with a bit of chile and garlic make this crazy versatile.

They're flavored with fresh ginger, garlic, green onions, hoisin sauce, and a bit of chile paste.

Excellent biterweet chocolate, spiced up with a bit of chile pepper heat, and topped with a nipple of white chocolate.

I'm a bit of a chile head and my favorite of all the spicy flavor profiles is jerk.

and I've included the recipe here - a brothy, restorative barley soup with chicories punctuated with flecks of preserved lemon, a bit of chile confetti, and a silky dollop of creme fraiche.

I always add a little bit of chile de Arbol to the Guajillo paste, just to add a kick.

Grilled Cranberry Brie Sandwiches (spiked with a bit of chiles) are my all time favorite post Thanksgiving leftover feast!

The delicate flavor of the corn and squash with the bite of the chile is a combination that can act as a basis for other variations.

I didn't puree the rehydrated chiles very well though, and there were large bits of chile skin in the final chile which I found to be a bit unpalatable.

Not exact matches

The Mexicans had an info booth at the festival, and many Italians were in for a hot surprise when tasting powder from Yucatan habaneros: The delayed heat of the habs differs from the direct bite of their local chiles, and keeps building up...

A bit of a surprise in the number 5 position is this yellow variation of the «Bhut Jolokia», which is becoming a favorite of chile gardeners.

Heat a griddle and toast the chiles lightly on both sides careful not to burn them or the salsa will taste bitter, 1 minute or less (you just want to release a bit of the oils).

1 cup (7 oz / 220 g) black rice Salt and freshly ground pepper 1/2 cup (3 1/2 oz / 105 g) black lentils 2 tablespoons extra-virgin olive oil 8 oz (250 g) baby shiitake mushrooms 1 bunch asparagus, ends trimmed, cut into bite - size pieces 5 oz (155 g) baby spinach leaves 4 portions of salmon fillet (about 1 lb / 500 g total), preferably wild Sliced green onions and chile flakes for sprinkling

Dark green poblano chiles add a bit of fruity heat; if your gang prefers things mild, simply omit them and the jalapeño and swap in bell peppers instead.

Just whipped up your red and green chile seasonings for some last minute gifts (with a bit of the spices left over for us to use later).

If you don't have chipotle chile flakes, you can certainly sub them with a traditional chile flake or leave them out all together, this part is optional but does lend a bit of smokey heat to the party!

I am making this right now, Sep 3 evening, as autumn creeps in — LOVE the idea of the mild flavorful chile heat combined with a «raisiny» sweet depth and cider vinegar tang — a bit like tamarind sauce which I've been using on everything.

HS: Hi Jason - I think I'd go with a based of all dried chiles BUT, stirring in a bit of chopped canned chipotle or the adobo sauce might add a nice finishing flavor.

I may be dreaming I realize since right now that category for me basically involves sweet pickled beets with onions, (with a fair bit of sugar which acts as a preservative) cabbage slaws, Yemenite chile paste (tons of garlic and jalapeño party) a garlic based fresh lemon salad dressing from Marci Goldman and a sauce for ice cream that merges espresso, Scotch and fresh orange juice.

If desired, for additional heat, add more of the chile paste and perhaps a bit of salt.

While there is no scientific evidence yet, many people also believe that chiles soothe the itchiness of skin and that they help «draw out» poison and help reduce swelling from fresh insect stings and bites.

Parboil then chop them up along with a bit of chopped chile pepper, ginger and cilantro.

I sometimes like to mix tomatoes and tomatillos to make the sauce and even add an extra chile when I'm feeling the need for a little bit of extra spice in my day.

As far as flavor and seasoning go, this recipe delivers a bit of spicy bite from the mustard seeds and red chile, coupled with a hint of sweet, but not much.

I add I cup water, not 2, and add Northern New Mexico Chimayo red chile, as well as a bit of Cayenne red pepper for some extra kick.

I also agree with a previous comment that adding a bit of juice from canned jalapenos or chiles helps a bit with the texture.

One of the best white cheese dips I ever made was simply white american cheese, chopped green chiles, and a little bit of milk to help it blend and melt better on the stove.

Despite all the mass media hype and paranoia, there is not one bit of credible evidence linking chile peppers with causing any type of cancer.

A poultice of pepper leaves is applied as a treatment in the Philippines, while biting into a serrano chile in Mexico is a cure because it is thought to be a distracting influence on the headache.

There are reports out of Colombia and India that chiles are used to draw out the venom of poisonous snake bites; however, we'd place bets on the cobras» and bushmasters» venom being triumphant in these circumstances.

My second question concerns the «Bulgarian Carrot» chile, a very nice looking chile with a lot of bite!

Made by cooking down roasted mirasol chile peppers along with pork, onions, and tomato (where it gets its red color from), it's more soupy and sauce - like than any chile I know, getting a bit of body from a blond oil and flour roux.

Bernardino de Sahagún, a Franciscan monk living in Mexico in the sixteenth century, noted the use of chiles for: «An injury to the tongue, biting of the tongue, laceration of the tongue.

Also, I read a report of chile powder being applied to crocodile bites in India, but we feel that such a bite is more akin to a severe wound than a sting, which brings up chile usage in wounds of all kinds.

I tried a bit of Hawaiian Gourmet chocolate chile mix.

The roasted chile gives the dish a bit of a spicy bite and is a complementary flavor to the smoked chicken.

This soup takes the classic chicken noodle soup, spices it up with a bit of green chile, then creates another layer of flavor and stuff that's good for you with the addition of two heads of roasted garlic.

Used brewed chai tea with a bit of agave (just the tea, not the milk, sugar, etc.) as the liquid, and added in a few more spices such as cardamom, cinnamon and a pinch of chile.

Meanwhile, the rich flavor of chile peppers was heavenly enough to keep us chomping through bites of fire, while the rush of endorphins surged through our bodies like volts from an electric chair.

Place in a food processor along with the green chile, and process until smooth, adding a bit of water only as necessary to create a puree.

The Jalape?o (a chile of the plant family Capsaicum) derives its bite or heat from capsaicun, a potent chemical that survives both the cooking and freezing processes.

Used minced garlic (yep, the jar stuff) 1/2 of the green chile's, 1 cup of buttermilk ranch dressing, cup of milk, little bit heavy cream (I don't worry about calorie intake, as you can tell) added a can of peas also.

I absolutely loved the combination of the slightly sweet corn cake and a little bit of heat from the chiles, cayenne pepper and enchilada sauce.

This is the perfect «not too sweet» dessert for after dinner or afternoon snack The habanero chile adds a nice fruity flavor and just the right amount of heat at the finish of your bite.

I also sauteed the lentils in a little bit of oil with a chopped thai chile and a chopped yellow bell pepper, just before serving.