Sentences with phrase «chili sauce as»

Add more sweet chili sauce as a sweetener or more sriracha for more heat, if desired; set aside.

I love Asian Sweet Chili Sauce as a dip too — it goes with so many things, especially shrimp!

The proper proportion of spices, tomato paste, and meat is crucial; but the real challenge in hacking this recipe is finding a common grocery store equivalent for modified food starch that's used in the real chili sauce as a thickener.

Not exact matches

The paste is very versatile and can be used as a base for enchilada sauces or chili con carne, or as an ingredient in marinades or pasta sauces.

The company mainly produces canned bean products such as variety beans, baked beans and refried beans, but it also manufactures soups, sauces, pasta and chili.

Art by Brian Ewing via Ant Baena I love how easy these muffins are to throw together; I made a batch while prepping a quick sauce for tonight's dinner (tofu - chili enchiladas — damn good, and resting happily in my belly as I type).

I love how easy these muffins are to throw together; I made a batch while prepping a quick sauce for tonight's dinner (tofu - chili enchiladas — damn good, and resting happily in my belly as I type).

The timing of this recipe couldn't have been more opportune as I had half a rotisserie chicken in my fridge begging to be used, I had one chipotle chili with adobo sauce in a small container in the freezer from a previous recipe, and I had some leftover milk from my son's last visit (he loves milk with his chocolate - anything).

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

This is the question with ANY hot sauce, as there are many choices, and each will compliment your chili pepper choice in different ways.

Only change I made was using Mexican ground oregano (just as I do in my chili and other Mexican sauces)

Then, of course, you can hide a tablespoon of cayenne chili powder in the sauce to knock off your husband's buddies who come over for Superbowl game and claims your brand new HD flat screen TV as if their own.

I made a chili cheese fry recipe a while ago and used butternut squash as the cheese sauce, but I LOVE the idea of using the butternut squash as the fries!!

All of the exotic - sounding ingredients (such as Thai chili paste, coconut milk, fish sauce, Thai curry powder or yellow curry paste) can be easily found in the international or Asian aisle of any large grocery store.

David Rocco's easy béchamel and five - minute tomato sauce — which he loads with ground meat, chili peppers and celery to form a hearty Bolognese — serve as the base of this cheesy Italian casserole.

Method: Heat a large pot with a «good glug» of olive oil Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed

The heat comes from the secret sauce blend that's flavored with chili garlic sauce, also known as sambal.

I'm not sure what the requirements of the Instapot are, but I'm hopeful that the chili sauce and jelly qualify as liquid?

The real version of this chili sauce comes to each Wienerschnitzel unit as concentrated brown goo in big 6 - pound, 12 - ounce cans.

If you can't find straight chili sauce for this recipe, the more common chili sauce with garlic in it will work just as well.

I tried to keep this recipe as simple as possible, but there are some things you just can't replicate with the average pantry, and one of those things is Sweet Chili Sauce.

We use a mild chili powder, as we prefer to control the heat of our meals after the fact, with hot sauce or salsa to taste, but you can use a medium or hot one if you prefer.

It's really as simple as spooning the vegan cream cheese into a bowl, add the green chili enchilada sauce, some nutritional yeast flakes, and garlic powder and then heat that up in a microwave for a few seconds.

visiting with old friends (I guess this weekend wasn't as low key as I thought...) and perfecting my Quick Roasted Pork Tenderloin with Fig and Chili Sauce!

And, I shouldn't have been as surprised when she posted a recipe for Quick Roasted Pork Tenderloin with Fig and Chili Sauce, featuring pork tenderloin that is extra lean and boneless.

I have just discovered, as in last week, this sweet chili sauce and I have to agree it is very good!!

Quick and easy Grill or Stovetop Asian Sweet Chili Shrimp marinated in a tangy sweet heat sauce that doubles as the glaze for an incredible 10 minute prep (plus marinating), 5 minute cook meal!

As always, I'm assuming you have basics: like tamari / soy sauce, sesame oil, olive oil, salt, pepper, chili flakes.

I am getting married in April and I am wanting to make our own chili sauce and bottle it as our table gift.

As of January they had amassed over 550 bottles of «strictly pepper sauces — no chili sauces or salsas» — which includes products from as far away as Bali, Peru, and KoreAs of January they had amassed over 550 bottles of «strictly pepper sauces — no chili sauces or salsas» — which includes products from as far away as Bali, Peru, and Koreas far away as Bali, Peru, and Koreas Bali, Peru, and Korea.

4 oz fresh pasta or 1 serving dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green onion)

These pancakes are great for breakfast or brunch and can be served with different sauces, such as sour cream, ketchup, Japanese otafuku (tonkatsu) sauce, thousand island or ranch dressing, sweet chili sauce, etc..

Use a minced and seeded fresh hot chili pepper, such as jalapeño or serrano, in place of dried hot red pepper flakes or sriracha sauce for a spicy scramble.

It will warm you up from inside out, you'll get red cheeks while eating it and if you overdo it with the chili and hot sauce (like I did) you will probably get a runny nose as well.

The sauce was divine (left out the chili because we don't like as much heat).

Dressing 1 tablespoon finely grated lime peel 1/4 cup fresh lime juice (2 limes) 3 tablespoons palm sugar or brown sugar 2 tablespoons fish sauce (such as nam pla or nuoc nam) 1 teaspoon hot chili paste (such as sambal oelek) 1 teaspoon grated peeled fresh ginger 2 tablespoons vegetable oil

Quick and easy Grill or Stovetop Asian Sweet Chili Shrimp marinated in a tangy sweet heat sauce that doubles as the glaze for an incredible 10 minute prep (plus marinating), 5 minutes - t0 - cook meal!

Piri piri is the swahili word for pepper pepper, the hot sauce is made from piri piri peppers also known as african birds eye chilis and a combination of spices, garlic and lemon peel.

However, if you were to buy Taco Bell's chipotle sauce from the store, you would find the following ingredients: Soybean Oil, Water, Whey (from Milk), Vinegar, Buttermilk, Salt, Egg Yolks, Sugar, Modified Food Starch, Garlic, Chipotle Chile Pepper Puree, Spice, Garlic Juice, Onions, Citric Acid, Chipotle Chili Pepper, Xanthan Gum, Phosphoric Acid, Red Bell Pepper, Natural Flavor, Disodium Inosinate and Disodium Guanylate, Extractives of Paprika, Natural Smoke Flavor, With Sorbic Acid and Calcium Disodium Edta As Preservatives.

It can be used in any recipe that calls for cooked chicken, such as chicken chili, cold Chinese noodles with chicken and peanut sauce, or chicken curried fried rice.

Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.

Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium Chili Chicken Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium Chili Chicken 500 grams boneless chicken, cut into bite size pieces1 teaspoon red chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium chili powder1 teaspoon pepper powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium chili powder, pepper powder, turmeric powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.

The first or second time I ever made a big batch of chili on my own, I learned that it will take for - ever to thicken up the way I like it, unless I added a bit of tomato paste (and that's a trick I learned from my Italian momma when I would help make marinara / bolognese sauce as a kid), and as I've gotten older, too much tomato doesn't agree with me like it used to, so I also add in beef broth (and a littttle fresh lime juice) to cut the acid.

Cooked in a tomato sauce with onion, bell pepper, and a kick of spice from Kashmiri chili powder, this recipe is as authentic as a paleo version can be!

1 c. quinoa (I mixed red and white together) 3/4 c. coconut milk, whisked smooth * 1/2 c. water 1 T. ground turmeric 1/4 c. tamari soy sauce (or regular if it's what you have) 3 T. fresh squeezed lime juice 1 T. fresh ginger, mashed 1 t. chili garlic sauce 1 can Albacore tuna 2 medium carrots, scrubbed Half an English Cucumber 1 sheet fresh Nori, snipped in to pieces (I used Nori powder as I have a small bag of it)

While to me, it is not as hot as El Yucateco's XXX - tra hot sauce, it still has plenty of heat and also packs a fresh habanero chili flavor.

Add the tomato paste, vinegar, curry, 1 1/2 teaspoons sugar, paprika, and chili powder and cook, stirring constantly and adjusting the heat as needed, until the sauce starts to caramelize around the edges of the pot, 3 to 5 minutes.

Enjoy as is, with chili garlic sauce, sesame seeds, or a garnish of chopped green onion.

The chili garlic sauce adds a bit of spiciness to the sauce as well so if you have something like Sriracha you could add that instead with a bit of minced garlic and some red pepper flakes, though if you can get yours hands on the chili garlic sauce I highly recommend it — it's has an amazing spicy kick that is perfect for so many different dishes!

Sweet (or not so sweet, as you prefer) chili - garlic sauce tops a crisp slaw and grilled seitan strips.