Sprinkle with
the crushed dried red chiles and Chinese five - spice powder.
Not exact matches
1 small
red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne
chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon
dried fenugreek leaves (kasoori methi), lightly
crushed to release flavor 1 teaspoon
red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly
crushed) 2 whole cloves 1/2 cup water 14 oz.
5 - 6 medium vine - ripened tomatoes (about 1-1/4 pounds) 2 garlic cloves 1 jalapeno, stemmed and deseeded 1
dried chile de arbol, stemmed and
crushed 1 tablespoon fresh lime juice 1-1/2 teaspoons kosher salt 1/4 teaspoon black pepper 1 tablespoon olive oil 2 tablespoons chopped cilantro 1/3 cup finely chopped
red onion
1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai
chiles, finely chopped 2 tablespoons kasoori methi (
dried fenugreek leaves), slightly
crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon
red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)
2/3 cup
dried red chile pepper pods, coarsely chopped 2 cups cooking oil 2 tablespoons Sichuan pepper,
crushed
15 to 20 chiltepíns,
crushed 15
dried red New Mexican
chiles, seeds and stems removed 3 cloves garlic 1 teaspoon salt 1 teaspoon vegetable oil 1 teaspoon flour
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
2 tablespoons
crushed black peppercorns 1 tablespoons powdered cardamom 1 tablespoon powdered mace 1 tablespoon powdered ginger 1 teaspoon hot
red chile powder 1 teaspoon fennel seed,
crushed 1 teaspoon powdered nutmeg 1 teaspoon powdered allspice 1 teaspoon powdered cinnamon 1 teaspoon
crushed malagueta pepper 2 teaspoons powdered galangal 4 whole cloves,
crushed 1 tablespoon turmeric 2 tablespoons
crushed dried lavender 2 tablespoons
crushed dried rose buds
Chicken and White Bean Chili Ingredients: 1 pound boneless skinless chicken breast 3 cans (15 - ounce) cannellini beans, drain and reserve 1/2 cup liquid 1/4 cup corn oil 1 large onion, chopped 4 large garlic cloves, chopped 1 tablespoon ground cumin 1 teaspoon
dried oregano 1/4 teaspoon
dried crushed red pepper 1 cup chicken broth 2 cans (4.5 ounce) diced green
chiles 1/2 cup whipping cream Cheddar cheese, grated Fresh cilantro, chopped Preparation: Heat oil in Dutch oven over medium heat.
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)
bottle of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon
dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green
chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups
crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped
red onions, for garnish
2 tablespoons extra virgin olive oil 1 medium onion, diced 3 carrots, cut into 1 / 4 - inch coins 3 celery stalks, diced 2 medium cloves garlic, minced 1 teaspoon
crushed red chile flakes 1 1/2 cups
dried cannellini beans 5 medium waxy potatoes (the size of an egg), halved 1 3 - inch chunk of Parmesan rind, (optional) 8 cups of water 1 medium bunch kale or chard, de-stemmed and chopped 1 1/4 cup
crushed tomatoes (from can) 1 teaspoon fine grain sea salt
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!)
1/2 lb
dried spaghetti 1 large onion, finely chopped 4 garlic cloves, finely sliced 2 tbsp Ancient Organics Ghee 2 fresh
red chiles, finely chopped 16 anchovy fillets 2 fennel bulbs, finely chopped, tops reserved for garnish 1 tsp
crushed red pepper 1/2 cup raisins 1/3 cup capers 1/2 cup pine nuts, toasted 1 cup flat leaf parsley, chopped zest & juice 2 lemons
1/4 cup whole grain mustard 2 to 4 tablespoons
crushed red pepper flakes (or four to six
dried chiles) 1 1/2 tablespoons ground cumin 1 tablespoon coarse kosher salt 1 tablespoon
red wine vinegar 2 teaspoons ground turmeric
1 teaspoon Sichuan peppercorns 1/4 cup
dry sherry 1 tablespoon finely chopped ginger 1 green onion, finely chopped including the green tops 1 teaspoon minced garlic 1 teaspoon sesame oil 1 teaspoon minced garlic 1/2 teaspoon
crushed santaka
chile or other small, hot
red chile
I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot of modification, but I believe my changes did not change the overall quality of the recipe): - doubled the amount of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead of 4 teaspoons finely grated peeled ginger - Greek yogurt thinned with milk instead of 1 1/2 cups whole - milk yogurt - butter instead of 3 tablespoons ghee - ground cardamom instead of 6 cardamom pods -5
dried chiles de árbol instead of 2
dried chiles de árbol (extra spicy, plus
crushed red pepper)-1 1/2 cups heavy cream instead of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!
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 recipe here) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish
2 carrots, chopped 1 small zucchini, chopped 2 tablespoons olive oil 1 28 - ounce can
crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe) 2 cups tomato juice 2 teaspoons
dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican
red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil for garnish
3 chicken breasts, chopped into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium
red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion powder 2 tsp garlic powder 2 tsp
dried oregano 1 tbsp
dried thyme 2 tsp
dried basil 3 tbsp
crushed red chile pepper 5 tbsp smoked paprika 2 bay leaves 4 tbsp of Intensity Academy Hot Cubed Hot Sauce
4 serrano
chiles, thinly sliced, with seeds removed 2
red sweet peppers, cut into 1 / 2 - inch pieces 1 or 2 celery ribs, sliced or julienned 1 or 2 carrots, sliced or julienned 1 medium head cauliflower, cut into small florets 1/2 cup salt 2 cloves garlic, slivered 3 teaspoons
dried oregano 1 teaspoon
red pepper flakes 1/2 teaspoon celery seeds 1 teaspoon
crushed black peppercorns 1 cup white vinegar 1/2 olive oil (not extra-virgin) 1/2 cup grape seed or safflower oil
Devil Marinade 2/3 cup
dry red wine such as Chianti 1/3 cup olive oil 2 tablespoons lemon juice, fresh preferred 11/2 tablespoons finely chopped fresh rosemary or 11/2 teaspoons
dried 11/2 tablespoons finely chopped fresh sage or 11/2 teaspoons
dried 2 teaspoons
crushed red chile, pequin for hot, New Mexican for mild 2 cloves garlic 1/4 teaspoon salt
2 carrots, chopped 1 small zucchini, chopped 2 tablespoons olive oil 1 28 - ounce can
crushed or diced tomatoes 4 cups Vibrant Vegetable Stock (see recipe here) or substitute your favorite vegetable stock 2 cups tomato juice 2 teaspoons
dried basil 1 teaspoon oregano 1/4 teaspoon fresh ground black pepper 1 tablespoon New Mexican
red chile powder 1/2 cup small orzo pasta 1 15 - ounce can kidney beans (optional) Finely chopped Italian parsley or fresh basil for garnish
If you want to increase the heat, use either small
dried red chiles or
crushed chiles as increasing the
chile paste will change the flavor of the dish.
Mark's
Red Sauce Courtesy of Mark Brown Ingredients: 3
Dried Ancho Chiles 2 Guajillo chiles 2 Chipotle Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are
Dried Ancho
Chiles 2 Guajillo chiles 2 Chipotle Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are
Chiles 2 Guajillo
chiles 2 Chipotle Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are
chiles 2 Chipotle
Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves, crushed 12 Black Peppercorns, crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are
Chiles 4 C. Water 1 Can Tomato sauce 4 Cloves Garlic, smashed and minced 2 Shallots, finely minced 4 Whole Cloves,
crushed 12 Black Peppercorns,
crushed 1 tsp Salt 1 T. Olive oil Directions: Place the water in a 8qt stock pot, add the
dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are
dried chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are
chiles, bring to a boil over high heat, reduce to medium low, and cook for 1 hour, or until all peppers are soft.