Sentences with phrase «combinations of chiles»

The chiles and cacao pods were also paid as tributes or taxes to the Emperor Montezuma, who was quite fond of the combination of chiles and chocolate.

This chile is the ground powder of the chile peppers and should not be mistaken with chili powder, which is a combination of chile and other spices that is often used to make Tex - Mex and Mexican dishes.

This may sound strange, but the combination of chiles and sweets goes back to the Mayas, who flavored their hot chocolate with fiery chiles and honey.

Red curry paste is a flavorful combination of chile pepper, garlic, lemongrass, and Thai ginger.

* I like to use a combination of chiles.

Pan roasted jackfruit takes on a great crispy texture as it soaks up the flavorful combination of chiles, spices, and fruit, and gets piled onto warmed corn tortillas.

It smelled like a real Mexican home — a combination of chiles, spices, seeds and herbs that is unmistakable.

Not exact matches

Note the combination of bananas, chiles, and ginger which make for a sweet and spicy taste.

Museo del Peperoncino — Chiles & Chocolate, a whole section dedicated to this ancient combination of two New World Foods.

«Pasta e Fagioli»: A popular Italian way of using beans is their combination with pasta, and the local Ristorante Bersagio served a delish one - pot dish with pasta, chile and beans in tomato sauce at their booth.

The Aztec versions of tamales often used banana leaves as a wrapper to steam combinations of masa dough, chicken, and the chiles of choice.

The sweet / cool mango offset by the heat of the red chile - a perfect combination of flavours.

Hatch peppers reign supreme in the chile world, so make the most of them with this tender, moist Hatch Green Chile Cornbread — it's an irresistible combination of sweet and heat!

The type of chiles, spices and meat combinations used vary according to region and family recipes.

The combination of chocolate and chiles is reminiscent of traditional Mexican mole poblano.

All of the primary dishes in New Mexico cuisine contain chile peppers: sauces, stews, carne adovada, enchiladas, posole, tamales, huevos rancheros, and many combination vegetable dishes.

Combining the sweet flavor of blueberries with the warmth of chiles is a winning combination.

It is an abbreviated form of chili con carne, which is a curious combination of the Anglicized chili (from chile) and the Spanish carne (meat).

The combination of the LPD — layered pepper defense — and the chile - dung smoke has been effective.

Fortunately, there's an alternative preparation that yields the same combination of grilled meat, creamy cheese, and smoky chiles without all the fuss.

The combination of chicken and chiles occurs often in Southwestern cuisines but the use of jalapeños is more prevalent in Texas.

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.

My market didn't have pasilla chiles so I used a combination of ancho (top) and guajillo (bottom).

* 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 * 12 oz.

The combination of spicy chile, garlic, sugar, lime juice and fish sauce is just killer.

The basic recipe is a combination of ground or minced beef or pork, bell peppers, onions, tomatoes, and in many places, chile peppers.

Dubbed, «Tibbs Revenge» it's marinated with a combination of Carolina Reaper, Trinidad Scorpion, and Ghost Pepper chiles.

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.

The combination of the ground turkey, green chiles, and hint of sour cream is EXACTLY what I was going for.

Whatever combination of dried chiles you use, make sure they're as fresh as possible by buying from a store with good turnover.

We love to slather our cobs with butter and ancho chile purée for a hot smoky flavor, or a mixture of honey, butter and cayenne pepper for a salty / spicy combination.

The combination of dried and fresh chiles gives his sauce a bit more body than traditional jeow sohm, with little bites of garlic, chiles and cilantro floating around.

This combination of fresh fruit (nectarines are just as good here as peaches) and chile peppers strikes just the right balance of sweet and spicy, making a fantastic relish to serve alongside grilled vegetables, curries, and samosas.

Breakfast tacos are served all day (the Migas is objectively the best, just saying), and lunch tacos are outside the realm of your standard taco joint, with unexpected ingredients and flavor combinations, like the Trailer Park with fried chicken, green chiles, and poblano sauce (get it «trashy» with queso).

An addicting combination of Manzano, Guero and Habanero chiles, along with island spices and a hint of mango and pineapple.

2 tbsp olive oil 1 medium yellow onion, thinly sliced 1 tsp salt, plus a pinch (note: I used less) 4 cloves garlic, minced 2 tbsp minced fresh ginger 1/2 tsp crushed red pepper flakes (I used Aleppo chile flakes) 8 cups vegetable broth (note: I used a combination of water with nutritional yeast, dried parsley, lemon pepper and 21 - spice seasoning) 1 medium eggplant (~ 1 lb), peeled and cut into 1 / 2 - inch chunks 1/2 cup brown or green lentils 2 tsp sweet paprika (note: I used sweet smoked paprika) 1/4 tsp ground cinnamon 1 tsp saffron threads, crushed (note: Isa says optional but it was a great addition; I would recommend a bit less, though) 1 (24 - oz) can crushed tomatoes 1 (15 - oz) can chickpeas, rinsed and drained (1.5 cups cooked chickpeas) 1/4 cup chopped fresh mint, plus extra for garnish 1/4 cup chopped fresh cilantro, plus extra for garnish 4 ounces angel hair pasta (note: I substituted one zucchini that I had spiralized, being sure to then cut them into manageable lengths)

This Green Chile Egg Sausage Casserole is a lovely combination of the classic chile relleno flavors with a layer of seasoned meat to make it heartier.

You can use a combination of any of these or any other yellow chiles you can find in your market.

6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2 Tablespoons soy sauce, or more to taste grated zest of 1 lime 1 small hot fresh Thai chile, seeded, minced Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots Juice of 1 lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)

The combination of dried chiles, herbs, and spices melt into the meat's marbling as it cooks, making every bite delicious.

This dish is a gorgeous combination of spicy, savory and sweet with a marinade base for the chicken made with sesame, honey, soy sauce, garlic, and chile sauce, mixed with acidic notes of rice vinegar.

I did a search of about a hundred recipes before I found the right combination of flavors for the perfect green chile sauce for me.

Similar to our Mole Original, DOÑA MARÍA ® Mole Adobo is thick, spicy, sweet and made from a special combination of roasted spices, ancho chiles, pasilla chiles and peanuts.

I love the combination of flavors and spices in your take on Pad Thai — I love the dry roasted peanuts and chiles to garnish the most!

Savor a classic beef stew renowned for its perfect combination of authentic Mexican flavors and deep chile spice — thanks in part to HERDEZ ® Salsa Casera and HERDEZ ® Salsa Verde.

This dip boasts a powerful combination of flavors, with green chiles, cherry peppers, and pepperjack cheese for kick!

We typically use cheddar and Parmesan, but it is also great with a combination of white cheddar, green chile cheddar, and low - moisture mozzarella.

Beef brisket, or stew meat, grass - fed — or use a combination of beef and pork butt (2 - 3 lbs)-- where to buy meat Butter, grass - fed, organic (2 - 3 TBS)-- where to buy butter Onion, yellow or white, small (1) Garlic cloves (2) Chicken or beef stock, ideally homemade, or store - bought organic / free - range (3 cups) Sea salt (1 TBS)-- where to buy sea salt Poblano chiles, fresh, green (6)

One pot wonder, the original dish uses a combination of ground meat, lots of vegetables, sometimes you can find sweet picadillos for chiles en nogada, or like this version wich is the homestyle spicy chipotle version.

The combination of long growing times of the increasingly popular exotic chile varieties and the medium to short growing seasons in many parts of North America forces many gardeners to examine their strategy.