Sentences with phrase «green chili sauce»

Filed Under: Dinner Recipes Tagged With: #sundaysupper, green chili, green chili salsa, green chili sauce, hatch chilis, mexican indepence, roasted green chilis, roasted peppers

This green chili sauce is great over tamales, on tacos, as an enchilada sauce, or just as dip for tortilla chips.

That's a nice green chili sauce you made!

I've always wanted to green chili sauce but have never tried.

But the Shredded Pork in a Green Chili Sauce sounded like a perfect item for a Sunday -LSB-...]

Now I told you Im adding Denver ingredient, in this case its a nod to Mark Schlereths stinkin good green chili sauce.

In a large bowl, combine cream of chicken soup substitute with green chili sauce.

Add lentils and 1/4 cup green chili sauce (or salsa) to squash noodles and mix with fork until combined.

Only thing different I did is --- I thought I had enchilada sauce, but only had green chili sauce.

First to mind is chicken enchiladas with a sour cream - green chili sauce.

Not exact matches

Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive oil Juice from 1 lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes

Add 1 can of Rotel tomatoes (they have green chilis) to hamburger & sauce mixture.

-2 medium beets, peeled and cut into paper thin slices -1 small red onion, thinly sliced -3 tbsp sherry or red wine vinegar -1 / 4 cup olive oil, plus extra to finish -1 tsp sugar -1 - 3 tsp chili sauce or Tabasco -2 medium avocados, pitted and thinly sliced - micro greens, about a cup - mint and cilantro, about 1/4 cup of each roughly chopped -1 cup fresh or frozen peas, quickly blanched and refreshed - salt and black pepper to season

Naughty Irish Stew Pan-Fried «Lamb» Chops with Harissa Pot of Chili Seitan and Vegetable Roulade Seitan Brew Stew Seitan Cacciatore Seitan Cutlets with Avocado Sauce Seitan Cutlets with Magic Sauce Seitan Steaks Seitan Tips with Mushrooms and Miso Seitan with Marsala Peppercorn Cream Seitan with Roasted Red Pepper, Soyrizo and Sweet Pea Sauce Serengeti Spaghetti with Tofu Sesame Seitan and Scallion Kebabs Simple Seitan Stew with Fire - Roasted Tomatoes Skillet Fillets with Shallots and Green Beans Snap!

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

Asian eggplant, cut into 3 x 1 / 2 - inch pieces 2 tbsps vegetable oil 1 medium onion, quartered lengthwise and sliced thinly 2 tsps garlic, minced 1/4 cup Chinese cooking wine, sake, or water 1/2 cup Vietnamese stir - fry sauce (see below) 1/2 cup + 2 tbsps water 1/4 cup unsweetened coconut milk, stirred 2 tsps Asian chili paste 4 green onions, green parts only — cut into 3 / 4 - inch pieces

Add cut hard / soft boiled eggs, sliced chicken thighs, cilantro, sesame seeds, chopped green onion, desired veggies, and extra chili sauce if desired.

Yummy a little maguro or salmon chopped into bite size pieces, some seaweed salad, a little soy sauce, sesame oil, red chilis (if you like spicy), green onions, and some furikake.

Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2 tsp dark soy sauce 1 1/2 tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2 tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green onions, sliced 3 dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow onion, sliced thinly 2 tsp toasted sesame seeds 1 tsp sesame oil 3 Tbsp thai basil, chopped

Our firecracker chicken — chili sesame noodles tossed with green onions, topped with diced grilled chicken breast and a sweet Thai chili sauce — is a good example and has been very popular.

Add cooked chicken, green chiles, cumin, chili powder, salt, & all three Frontera pouches (enchilada sauce and 2 key lime sauces).

1 cup of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful of cilantro, roughly chopped 1/4 teaspoon of garlic powder a pinch or two of cayenne 1/2 teaspoon of chili powder 2 teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon of salt fresh ground pepper 1/2 teaspoon of baking powder 2 eggs, lightly beaten

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I think the green salsa mixed with the sauce, and the spiciness of the cumin / chili powder / cayenne on the chicken gave it a nice heat without being too hot.

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1 tablespoon olive oil 1 small yellow onion, small dice 1/2 teaspoon chili flakes 1/4 cup tomato paste 1/2 cup French lentils, soaked for at least 8 hours and drained 2 cups marinara sauce 6 cups vegetable stock 1 heaped cup small - diced vegetable of choice (see headnote) 4 cups chopped greens of choice (roughly one bunch — I used a mixture of lacinato kale and dandelion) 1 teaspoon red wine vinegar sea salt & ground black pepper, to taste

For a Tex - Mex burger, substitute 2 tablespoons canned chopped green chile peppers, drained, for the barbecue sauce and add 1 teaspoon chili powder.

2 tbsp olive oil 1 medium yellow onion, diced 1 red pepper, diced (without seeds) 1 small zucchini, diced 3 cloves garlic, minced 1 14 oz can diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup dry green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1 tsp cumin

I used the same easy pan fry method, but this time combined the crispy tofu cubes with tangy sweet chili sauce, sweet bell peppers, creamy avocado, green onion, and cilantro, and the result was amazing.

1 red bell pepper 1 yellow bell pepper 1 stick celery 3 skinned carrots 1/2 diced white onion About 20 edamame 2 chicken breasts 2 tablespoons of light (the green bottle) soy sauce 3 tablespoons lemon juice Dash of pepper Optional: Add a few dashes of chili flakes

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.

Here are other bloggers» festive vegetable sides: The Lemon Bowl: Slow Cooker Apple Cranberry Sauce Jeanette's Healthy Living: Warm Roasted Brussels Sprout Apple Salad with Blue Cheese and Pecans The Wimpy Vegetarian: Lemon Roasted Fennel with Olives and Breadcrumbs #FallFest Napa Farmhouse 1885: White Beans, Arugula & Sun Dried Tomatoes Red or Green: Roasted Cauliflower & Garlic Soup with Chile Virtually Homemade: Green Beans with Brown Butter and Almonds The Cultural Dish: Kartoffelpuffer: German Potato Pancakes The Mom 100: Baked Squash with Chili and Maple Syrup Domesticate Me: Kale and Brussels Sprout Salad with Pomegranate and Avocado Taste with the Eyes: Hanukkah Brisket Tamales with Carrot, Onion, and Jalapeño FN Dish: 5 Seasonal Sides for Your Holiday Table

Ingredients: Peppers (habanero, green and red jalapenos, serrano, thai chili), distilled white vinegar, tomato sauce (tomato concentrate (tomato paste, water), salt, dehydrated onion, dehydrated garlic, spice, natural flavor and dehydrated bell pepper), water, onion, carrot, lemon juice, lime juice, salt, garlic, spices.

Filed Under: Soup Tagged With: Asian, Clean, Comfort Food, Crock Pot, Gluten - Free, Healthy Recipes, Slow Cooker, Vegetable, VideoIngredients: arrowroot starch, bamboo, chicken broth, chili pepper, coocnut sugar, egg, garlic, ginger, green onions, mushrooms, pork, rice vinegar, sesame seed oil, soy sauce, tofu

I highly recommend green chili (the sauce) that is the hallmark of southern CO..

Roasted green chili is king... and it's sauce is the «BBQ» of Colorado.

Then add carrot, capsicum, cauliflower, tomato puree, chopped green chilies, red chili crushed, red chili powder, oregano, salt, pepper and worcestershire sauce.

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.

A blue corn tortilla was topped with a layer of dark red Yak Chili, which was covered in another layer of green chile sauce.

2 pounds boneless fish filets 1/4 cup olive oil Juice of 1 lime 1 bottle Byron Bay Chilli Co. sauce of your choice 2 green onions, white and green parts, chopped 1/4 cup chopped cilantro 2 cups shredded cabbage 1/4 cup mayonnaise 1 cup plain yogurt or sour cream Chili seasoning blend, to taste Salt, to taste 12 flour tortillas (2 to 3 per person)

Stir in quinoa, black beans, mild green chilies, corn, tomato, cumin, chili powder, salt, and half of the enchilada sauce.

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)

Garnish with additional green onions and serve with brown jasmine rice and more chili sauce if desired.

2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)

Bulgogi - Style Salmon with Bok Choy and Mushrooms 2 large garlic cloves, peeled, divided 1/3 cup chopped green onions 1/4 cup soy sauce 1 tbsp Chinese rice wine or dry Sherry 1 tsp minced fresh ginger 2 tsp sugar 1 tsp Asian sesame oil 1 tsp chili - garlic sauce 2 6 - oz center - cut skinless salmon fillets 1 tbsp olive oil 5 - 6 baby bok choy, cut crosswise into 1 / 2 - inch - wide strips (about 3 1/2 — 4 cups) 8 large fresh shiitake mushrooms, stemmed, caps sliced

We make a thai chicken broth that changes a little every time we make it but it mostly has chicken mince, ginger, chili, lime, fish sauce, soy sauce, coriander root, coconut cream, chicken stock, whatever vegies we have but generally carrots, asian greens, and bean sprouts.

Country Garden Salad For dressing: In a bowl, combine mayonnaise, chili sauce, green pepper, onion and lemon juice.

1 recipe of homemade gnocchi 1 jar homemade tomato sauce 1/2 cup of pitted green olives, coarsely chopped Grated parmesan, chili flakes and chopped fresh herbs to garnish

Salmon and Baby Bok Choy Ramen 6 cups vegetable stock 1 tbsp minced fresh ginger 2 garlic cloves, crushed 6 green onions, sliced 3 tbsp soy sauce 3 tbsp sake 1 lb salmon fillet, skinned 1 tsp peanut oil 12 oz udon noodles 4 - 5 baby bok choy, broken into leaves 1 fresh red chili pepper, seeded and sliced 1 cup bean sprouts salt and pepper

OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices, use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast chicken on friday - roasted sweet potatoes - omlets - challa french toast