Place a large soup pot on the stove and add chicken and onion mixture,
chile cooking sauce, water, corn, black beans, diced tomatoes, chicken bouillon, and V - 8 juice.
Not exact matches
In Cambodia, which is now called Kampuchea, the Khmer
cooks depend on
chiles, lemongrass, galangal, and fish
sauces in most of their curries.
4 tomatoes, roasted and peeled and chopped 1 cup chopped onion 1/2 cup chicken broth 1/2 cup water 3 chipotle
chiles in adobo
sauce, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 green
chiles (poblanos or New Mexican), roasted, peeled, seeds removed 2 cups
cooked, shredded crab 1/2 cup minced onion 1 teaspoon dried Mexican oregano or 2 teaspoons fresh, minced 2 tomatoes, peeled, deseeded, and chopped 2 to 3 tablespoons chicken broth 1/2 cup flour 3 stiffly beaten egg whites 1 1/2 cups corn oil
Whole
chile pods were included with the stuffing, and after steaming, the tamales were often served with a
cooked chile sauce.
Add
cooked chicken, green
chiles, cumin, chili powder, salt, & all three Frontera pouches (enchilada
sauce and 2 key lime
sauces).
New Mexico makes a similar dish called carne adovada, but it is marinated and
cooked in a red
chile sauce.
For the patties: 2 lbs ground chicken breast 1 sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo
sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon,
cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green
chile queso: 16 ounces white American cheese, cubed 1 small can green
chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Stir hoisin
sauce, soy
sauce, vinegar, garlic, ginger, and
chile pepper
sauce into the onion - broccoli mixture and
cook for 1 minute.
I
cooked up my newly discovered
chile - cornmeal crusted tofu and some had chicken, which the meat - eaters thought was excellent) slathered with pumpkin seed mole
sauce.
Scott: What's your favorite kind of
chile pepper for eating,
cooking, and
sauce making?
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano
chile peppers; kaffir lime leaves; white popcorn kernels;
cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2;
cooked posole in one bag, red
sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes;
cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
Saute until the onion is soft, about 5 minutes, then add the tomato
sauce, chipotle
chiles, salt, and corn kernels and
cook, uncovered, over medium heat for 15 minutes.
The two hot pepper
sauces requiring
cooking are the Spicy Peanut Hot
Sauce, which is made the same way as the other pepper
sauces, with the addition of bulk chopped peanuts that also steep in vinegar with the
chiles during rehydration.
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.
Add the
chiles, fish
sauce, basil and cilantro and continue to
cook for 5 more minutes.
Reduce the heat to a simmer, add 3 tablespoons of water, and
cook the potatoes at a low heat while you are making the
chile sauce.
3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy
sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons
cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup dried hot red
chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red
chile oil (see accompanying recipe) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish
1 pound fajita - style beef strips 2 tablespoons
cooking oil 1 egg, separated, reserving the white 1/2 cup dried red
chile pods, coarsely chopped 2 tablespoons fresh ginger, peeled and chopped 1 tablespoon chopped scallions 1 teaspoon white sugar 1 tablespoon soy
sauce 1/2 teaspoon salt
This is equally true in the Yucatán where they add heat to dishes by using any one of a number of unique salsas and
sauces rather than adding
chiles when
cooking a dish.
It is a recipe that has its roots in old Pueblo Indian
cooking and is basically meat in a seasoned
chile sauce.
New Mexico
chile sauces are
cooked and pureed, while salsas utilize fresh ingredients and are uncooked.
WHILE THE DUMPLINGS
cook, combine the soy
sauce, rice vinegar, and
chile oil in a small bowl to create a dipping
sauce.
If you already have some
cooked chicken and the
chile sauce, it only takes a few minutes to throw these restaurant - style enchiladas together.
Filed Under:
Cook Something, Chicken & Turkey Tagged With: Asian, Lime, chicken,
chile, grilled, honey, marinade, oyster
sauce, sherry
Filed Under:
Sauces & Salad Dressings, Side Dishes,
Cook Something Tagged With: Asian, broccoli,
chile, mirin, rice vinegar, sesame, soy
sauce
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind
Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot
chile pepper / dried Thai
chiles / hot
chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
sauce to spice it up) * 2 tablespoons Thai fish
sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 1
sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
Here's what I substitued: - 2 tbls of date sugar and 1tsp of my red
chile paste for the «dates and tamarind
cooking sauce» - 2 tsp of lime juice for the kaffir lime leaves (since lime juice and lime zest are good substitutes for the leaves if you are unable to find them at an asian store or online)- 1 small sweet onion in place of the green onions.
1 cup shredded reduced fat Mexican cheese blend, divided (I used Weight Watchers brand) 1/3 cup skim milk 1 large egg, lightly beaten 1 teaspoon ground cumin 1/8 teaspoon ground cayenne pepper 1 (14.75 oz) can of cream - style corn 1 (8.5 oz) box of corn muffin mix 1 (4 oz) can diced green
chiles, drained 1 (10 oz) can enchilada
sauce 2 cups
cooked shredded chicken breast
The eggs
cook right inside the
sauce, just make little space in the tomatoes and
chiles then, crack the eggs right into the pan to «poach» them in the
sauce.
For his slow - braised beef short ribs with green mole
sauce (see the recipe), a whole slab of beef short ribs is covered in a
chile powder - and - garlic - spiked liquid and
cooked low and slow, then left to sit overnight, so that the meat is extra flavorful and tender when it gets reheated in the green mole
sauce.
1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili
sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire
sauce 1 teaspoon
chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat,
cook the onion in the butter until the onion is softened (about five minutes).
1 1/2 pounds
cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili
sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green onions, finely diced 4 tablespoons minced jalapeño
chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish, well drained 1 tablespoon Mexican hot
sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire
sauce 1/2 teaspoon dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
1 cup
cooked and mashed butternut squash 3/4 cup plain, unsweetened nondairy yogurt 3/4 cup water 1/2 white onion, quartered 5 tablespoons nutritional yeast flakes 1/2 cup raw cashews 3 tablespoons tapioca flour 1/2 chipotle
chile in adobo
sauce, plus more if desired 1 teaspoon salt
Cook's Tip: One tablespoon minced, seeded chipotle pepper in adobo
sauce may be substituted for ground chipotle
chile pepper.
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, maltode
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, maltode
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.
Place softened
chiles plus 3/4 cup of their
cooking liquid in a blender along with the remaining
sauce ingredients.
One 28 - ounce can (796 - ml) diced tomatoes, drained (see notes) 1 - 1-1/2 tablespoon olive oil 3⁄4 cup red onion, finely chopped 2 large cloves garlic, minced or pressed 1/2 teaspoon sea salt Freshly ground black pepper to taste 2 teaspoon chipotle hot
sauce (see note) 1 teaspoon
chile powder 1 teaspoon cumin 1 teaspoon mustard seed 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 cup green bell pepper, diced 1⁄3 cup celery, diced 1 cup
cooked beans of choice (e.g., black beans, adzuki beans) 1⁄3 - 1/2 cup frozen corn kernels 1/2 teaspoon agave nectar 6 large (10») flour tortillas (see note) 1 - 1-1/2 cup grated non-dairy mozzarella cheese (optional)
When making XO
sauce, reduce heat to moderately low after adding onion, garlic, and
chile to skillet and
cook, stirring constantly, only 1 minute.
Add HERDEZ ® Tomatillo Verde Mexican
Cooking Sauce, green
chiles and chicken broth; season with salt and pepper to taste.
1/2 cup water 1/4 cup diced yellow onion 3 garlic cloves, pressed or minced 1/2 teaspoon seeded and diced jalapeno pepper 1 (15 - ounce) can pinto beans, drained and rinsed well, or 1 1/2 cups
cooked 1 teaspoon chili powder 3/4 teaspoon ground cumin 1/4 teaspoon sea salt, or to taste 1/8 teaspoon freshly ground black pepper 1/8 teaspoon chipotle
chile powder (optional) 1 teaspoon wheat - free tamari or other soy
sauce (optional) 1 tablespoon finely chopped fresh cilantro
Bring to a simmer over medium heat, stirring often;
cook until
chiles are soft and
sauce is slightly thickened, 5 — 7 minutes.
Combine the tomatoes, enchilada
sauce, onions,
chiles, garlic, cilantro, water, broth, cumin, chili powder, salt, pepper, bay leaf, and oregano in the slow
cooker.
Chefs Felipe Donnelly and Carolina Santos - Neves of Còmodo restaurant in New York's Soho neighborhood came up with this Bolognese
sauce after one of their prep
cooks made family meal using leftover
chile rellenos that were chopped up and added to pasta.
The urge to make this
sauce came about because of the hatch
chiles at Harris Teeter and green
chile chicken tacos on the slow
cooker menu later on in the month.
Arrange the
chiles in one layer in the skillet and gently pour in HERDEZ ® Tomatillo Verde
cooking sauce and water.
Cook's Notes: For a less spicy soup, only use half the jar of red guajillo
chile sauce, or add to taste.
Kale Fried Rice 1 bunch fresh kale 6 cups water 1 teaspoon sea salt 1 tablespoon safflower oil 1 medium onion, chopped 1 jalapeno or Serrano
chile pepper, seeded and chopped 2 cloves garlic, finely chopped 2 cups
cooked brown rice, such as basmati or jasmine 2 tablespoons sake or white wine 2 tablespoons tamari soy
sauce 2 teaspoons toasted sesame oil 1 teaspoon pure maple syrup 2 teaspoons toasted sesame seeds
Chipotle can be found in many rubs and
sauces, adding some heat to home -
cooked dishes like Mango
Chiles Rellenos al Carbon.
Return the chicken to the slow
cooker and stir to completely coat it with the creamy green
chile sauce.
But instead of
cooking a whole piece of marinated skirt steak (the traditional method), I bias - sliced a partially frozen steak and marinated the sliced beef with reduced - sodium soy, Thai
chiles, ground coriander, lime juice, fish
sauce, garlic and sugar for two hours in the refrigerator.