Sentences with phrase «inch piece mexican»

• 1/3 cup long grain white rice • 1 1/2 cups water • 2 tablespoons masala chai tea • One 2 - inch piece Mexican cinnamon stick (or substitute regular cinnamon stick) • 1/4 cup sugar • 1 1/2 cups rice milk • Ground cinnamon, for serving

Not exact matches

1 tablespoon vegetable oil 1 small onion, peeled and thinly sliced 2 cups coconut milk 1 teaspoon dried Mexican oregano 1/4 teaspoon ground achiote (annatto) 1 medium red bell pepper, cut into 1/4 inch strips 1 1/2 pound fish filets (red snapper, sea bass or tilefish) cut in 2 - inch pieces 1 pound medium shrimp, shelled and deveined 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 medium plantain, peeled and chopped 1 medium tomato, diced Salt and freshly ground black pepper 3 tablespoons minced cilantro leaves Freshly grated coconut

1 teaspoon finely grated peeled fresh ginger 3 tablespoons fresh lime juice (from 2 to 3 limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed

They can be purchased in their uncooked - pasta shape sold by street vendors and in many Mexican Grocery stores just like MexGrocer.com who precisely sells Duritos in its two forms: Duritos - Mexican Flour Snacks by Corona Real (wheels) and Duritos Wheels Wheat Snacks by Corona Real (1 - inch - square pieces).

Fruits 1/4 cup canola oil 1 large ripe dark - skinned plantain, peeled, thickly sliced 1 pound tomatillos, husked, rinsed, coarsely chopped 1 pound plum tomatoes, coarsely chopped 2/3 cup raisins flavorings 1 large white onion, peeled, cut into 8 wedges 12 large garlic cloves, unpeeled 5 whole cloves 1 teaspoon whole black peppercorns 5 whole allspice berries 1 teaspoon cumin seeds 1/2 teaspoon aniseed 1 1 - inch piece canela * or cinnamon stick 1 teaspoon dried Mexican oregano 1/2 teaspoon dried thyme 1 teaspoon fine sea salt

1 large onion, chopped 2 cloves garlic, chopped 1 tablespoon vegetable oil 2 teaspoons New Mexican chile powder 4 slices uncooked bacon, cut in 1/2 - inch pieces 1-1/2 cups barbecue sauce 1/4 cup beer or water 1/4 cup dark brown sugar 1 teaspoon dry mustard 3 cups cooked Great Northern beans

4 onions, not peeled, cut into eighths 3 large ribs celery, cut into fourths 2 leeks, white part only 1 head garlic 4 carrots, cut into 2 - inch pieces 1 1/2 cups dry white wine 2 tablespoons high quality olive oil 3 green onions, cut into 1 - inch pieces 1/4 cup chopped New Mexican green chiles, or more to taste 1/3 cup chopped parsley, including the stems 1/4 cup fresh chopped basil or 2 tablespoons of dried basil 1 teaspoon dried marjoram 1/2 cup chopped button mushrooms 1/2 cup chopped celery leaves 1 zucchini, peeled and sliced 3 cups coarsely chopped tomatoes 3 quarts cold water 5 whole black peppercorns

4 cups turkey or chicken stock 2 dried ancho chiles, stemmed and seeded 2 dried guajillo chiles, stemmed and seeded 2 dried mild New Mexico red chiles, stemmed and seeded 1/4 cup slivered almonds 1/4 cup chopped pecans 3 - inch piece of canela (Mexican cinnamon) 4 whole cloves 4 allspice berries 1 small onion, roughly chopped 2 cloves garlic 1 large tomato, roughly chopped 1 cup sweetened dried cranberries 2 tablespoons lard or vegetable oil 2 ounces bittersweet chocolate, broken into bits Salt

Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric powder 1/2 teaspoon red chile powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste

1/3 cup sugar 1/2 cup water 2 cups refrigerated pomegranate juice (such as Pom) 2 cups low - salt chicken broth 4 large dried New Mexican chiles, stemmed, seeded, torn into 1 - inch pieces 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo * 1 1/2 teaspoons balsamic vinegar 1/8 teaspoon ground cumin (not toasted) Coarse kosher salt

BS Gorilla lugs and Slime sealant Interior: Tan Leather, Kenwood 7100 Navigation system, Alpine head unit with 800W amp in the rear, pair of 10 - inch MTX dual voice coil subwoofers in a box behind the seat and a 1000 - watt amp, air gauge, Edge display, Mexican blanket in back for the dogs Other parts: RCD skid plate, HID headlights and fog lights, T - Rex one piece grill, powder coated Anthracite by Master Coatings with added spikes to scare little children, smoothed and painted bumper cover, Solid front sway bar, AMP research running boards, Viair 450 compressor with 7 - gallon air supply tank, air horn of course!