Ingredients 2 Tablespoons peanut or canola oil 1/2 to 3/4 pound ground pork 1/4 cup rice wine or dry sherry 3 Tablespoons
chile bean paste 2 teaspoons soy sauce, plus more to taste 2 cups chicken or vegetable stock 6 to 8 cups cooked spaghetti squash (from a medium 4 to 5 lb.
Note: «
chile bean paste» is also sold as «chile bean sauce,» sometimes with the word «red» thrown in there.
Not exact matches
by Dave DeWitt The culinary mating of hot
chiles and chocolate was unforgettably revealed to me in the mercado in Oaxaca, where the molinos — grinding mills — in adjacent stalls were processing cacao
beans in one stall and mole
paste with
chiles in the other.
2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2 onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry Powder, recipe here 2 teaspoons tamarind
paste or pulp 3 cloves garlic, crushed 1 habanero
chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy
beans
The culinary mating of hot
chiles and chocolate was unforgettably revealed to me in the mercado in Oaxaca, where the molinos — grinding mills — in adjacent stalls were processing cacao
beans in one stall and mole
paste with
chiles in the other.
Add pastrami, 3/4 cup peanuts, celery, serrano
chiles,
bean paste, broth, sugar, and potatoes; stir constantly until well combined and pastrami is glazed with sauce, about 3 minutes.
INGREDIENTS Sea salt and rashly ground black pepper 1 cup basmati or wild rice 3/4 pound salmon fillet, skin off and bones removed A handful of raw shelled peanuts 1 clove of garlic A thumb - sized piece of fresh root ginger 1 fresh red
chile A small bunch of fresh cilantro Peanut or vegetable oil 1 heaped tablespoon tandoori or mild curry
paste A handful of snow peas 1/2 can of coconut milk A handful of
bean sprouts 1 lime
Add the cumin, green
chiles, and pinto
beans and cook over medium heat, mashing with a potato masher, about 5 minutes, or until the consistency of a thick
paste.
2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet
chile, stem and seeds removed, minced or substitute 2 fresh cayenne
chiles 1 to 2 tablespoons vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind
paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo
beans, drained Vegetable oil for frying
Korean Ssamjang Sauce — dwenjang (fermented soy
bean paste), gochujang (red
chile paste), roasted sesame seeds, mirin wine, sesame oil 7.
3 tablespoons dwenjang (fermented soy
bean paste) or red miso 2 1/2 tablespoons gochujang (red
chile paste) 2 tablespoons mirin wine or sherry 2 teaspoons roasted sesame seeds 1 teaspoon sesame oil 1/2 cup thinly sliced green onions, white and green parts, about 4 medium
I used: powdered lemongrass for the bottled, onions for the shallots, Penzey's sweet curry powder plus 1 tsp Chinese
chile garlic
paste for the red curry
paste, three times as much garlic, a full tablespoon of sugar (brown), mung
bean noodles for the rice vermicelli, green
beans (par - cooked in the microwave then salted and blistered in the wok) for the peas, twice as much cilantro, an equal amount of chopped scallions, and an equal amount of chopped peanuts as a garnish.
Cooked seasoned beef (beef, salt, beef broth, flavorings), cooked
beans (
beans, water), tomato sauce (water, tomato
paste), jalapeños (water, jalapeños [jalapeño peppers, salt, acetic acid, water, calcium chloride]-RRB-, starch thickener (water, modified food starch), water, shortening (refined, bleached beef tallow, soybean oil and / or cottonseed oil, BHT added as antioxidant and dimethylpolysiloxane added as antifoaming agent), contains 2 % or less of: vinegar, oats, dehydrated red
chile pepper, salt, dehydrated onion and garlic, hydrolyzed corn gluten, hydrolyzed soy protein, hydrolyzed wheat gluten, spices, guar gum, yeast extract, soy lecithin, maltodextrin.
Add 2 teaspoons each
chile -
bean sauce (or
chile - garlic sauce) and tahini, 1/2 teaspoon each bouillon
paste, rice wine and brown sugar and 1/4 teaspoon vinegar to each of three 1 1/2 - pint canning jars.
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape)
beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho
chile powder 2 tablespoons hot or mild New Mexico
chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato
paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)
It is a Korean
paste, made from
chile peppers, sticky rice and fermented soy
beans — a spicy
paste sharing the glory with the likes of Sriracha.
Spices; kosher salt, pepper mill, red
chile flakes, cumin, soy sauce Fats; Canola oil, Virgin olive oil, butter Acids; Balsamic, rice wine vinegar, lemons Canned items; Tomato
paste, whole tomatoes, white
beans Produce; Garlic, Ginger, Parsley, Cilantro, Mix greens, onions, carrots, celery, white mushrooms Protein; Bacon, Frozen chicken breast, frozen shrimp.
This Texas classic doesn't include
beans or tomatoes, only beef, homemade
chile paste, and a few flavorings.
A generous serving of gochujang (Korean
chile paste, made out of chili powder, glutinous rice, fermented soy
beans and salt) gives this dish a boldness that spicy food lovers will go crazy for.
Ingredients 1 cup quinoa, rinsed 1 28 oz can crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green
chiles, with juices 1 4 oz can tomato
paste 2 16 oz cans black
bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp crushed red pepper flakes 1 tsp chili powder 1 tsp oregano Salt and pepper to taste Sour cream (or Greek yogurt!)
Ancho
chile powder, blackstrap molasses, Canadian, ginger, mustard, onion, pumpkin seed butter, soldier
bean, tomato
paste, vegan, vegetarian
1 lb (2 1/3 cups) soldier
beans (or navy or yellow - eye or pinto, etc), soaked overnight 1 medium onion, finely chopped 1 can tomato
paste (~ 1/2 cup)(optional, but I used it) 1/4 cup blackstrap molasses (substitute molasses for a sweeter taste) 1/4 cup pumpkin seed butter sweetener, to taste (Jae recommends 2 tbsp brown sugar but I did not add anything else) 1 tsp salt, or to taste 1 tsp ground mustard 1 tsp minced ginger 1/2 tsp Ancho
chile powder (optional, but highly recommended) freshly ground black pepper, to taste
2 tablespoons olive oil 1 medium onion, cut in wedges and separated 1 small green bell pepper, cut in strips 2 cloves garlic, minced 2 habanero
chiles, minced 1/4 cup tomato
paste 2 bay leaves 2 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1/4 teaspoon ground black pepper 1 cup long - grain raw white rice 1 small tomato, cut into wedges 1 15 - ounce can black
beans, drained and liquid reserved Salt to taste
Add the green
chiles, sweet potatoes, tomato sauce, tomato
paste, beef broth, water,
beans and corn.
Chiles and Chocolate The culinary mating of hot chiles and chocolate revealed itself to Dave DeWitt in the mercado in Oaxaca, where the molinos — grinding mills — in adjacent stalls were processing cacao beans in one stall and mole paste with chiles in the
Chiles and Chocolate The culinary mating of hot
chiles and chocolate revealed itself to Dave DeWitt in the mercado in Oaxaca, where the molinos — grinding mills — in adjacent stalls were processing cacao beans in one stall and mole paste with chiles in the
chiles and chocolate revealed itself to Dave DeWitt in the mercado in Oaxaca, where the molinos — grinding mills — in adjacent stalls were processing cacao
beans in one stall and mole
paste with
chiles in the
chiles in the other.
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano
chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1 green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French
beans, trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato
paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated
• 3 tablespoons canola or olive oil, divided • Salt and pepper to taste • 1/2 onion, chopped • 1 to 2 habanero
chiles, finely chopped • 2 cloves garlic, minced • 3 tablespoons tomato
paste • 4 cups low sodium chicken broth (canned or made from bouillon) • 1/4 teaspoon dried thyme • 1/4 teaspoon ground allspice • 3 to 4 carrots, cut into bite - sized pieces • 1/2 head of cabbage, cored and shredded • 1 1/2 cups frozen, shelled lima
beans • 2 cups frozen French cut string
beans • Chopped parsley for garnish
Add 2 teaspoons each
chile -
bean sauce (or
chile - garlic sauce) and tahini, 1/2 teaspoon each bouillon
paste, rice wine and brown sugar and 1/4 teaspoon vinegar to each of three 1 1/2 - pint canning jars.
Cups 2 teaspoons vegetable oil 3 garlic cloves, crushed to a
paste with a little sea salt 1 (1 - inch) piece fresh ginger, peeled and finely grated, reserving any juice 1 teaspoon finely grated lemon zest (optional) 2 red
chiles, seeded and finely sliced (optional) 10 ounces ground turkey or chicken (any ground meat should work actually) 1/2 cucumber, seeded and cut into 1/2 - inch dice 3/4 cup (2 ounces) snow peas, trimmed and cut into very thin strips 4 scallions, thinly sliced on the diagonal 8 basil leaves Handful of fresh cilantro leaves 4 crisp iceberg or Boston lettuce leaves 1/4 cup (2 ounces)
bean sprouts, soaked in ice water and drained just before use