Sentences with phrase «lots of chile»

The spicier the better, with lots of chile peppers, hot curry and as much garlic as you or your co-workers can stand.

As long as they taste good and have lots of chile, they are great bowls of chili to me.

The Truth: Do you have recipes for lots of chile pepper leaves?

Sometimes he would beef them up with mushrooms, roasted butternut squash, or potato, but often they were simply braised swiss chard with lots of chile flakes and a generous sprinkling of queso fresco on top to cool the heat.

Well, since I have lots of chile in the freezer, I need to try your recipe.

To use up a lot of chiles, triple the recipe.

It is a Korean pickled food made from a mix of things such as cabbage, carrots, ginger, and chiles... sometimes a lot of chiles.

-- and you've removed a lot of the chile's burn.

They also have acres and acres of gardens, complete with every food plant you can think of, including a lot of chiles.

Whereas a large, slow roasted or smoked roast can stand lots of chiles as the rendering fats and slow heat have a tendency to dissipate the heat of the chile.»

And, although pickling does require some time at the stove, it's an easy way to put up a lot of chiles.

Traditional harissa is a garlicy - chile paste commonly featured in North African cuisine and made with lots of chiles, and sometimes tomatoes, giving it a beautiful red color.

Not exact matches

The Museo del Peperoncino has already lots of bizarre and out - of - the - ordinary chile pepper items on display.

Trips off the coast into the Calabrian hill country don't reveal more chiles either — all you notice here besides woods are vineyards and lots of olive trees.

Interestingly, there's a lot of tongue in cheek humor about the relation of chiles and erotic in Italy.

«Chiles are fairly easy to grow, tend to be high - yielding, and are always a lot of fun.»

We're talking about garlic and green chiles worked into a paste, then bulked out with lots of scallions and cilantro.

These chile rellenos are also topped with fresh green onions and cilantro and lots of sauce.

We make a variety of chile relishes and use them with yogurt a lot, even with mashed potatoes.

So, homemade pico de gallo, Mexican crema, queso fresco, more chile powder in the chili, and fresh avocado are my recommendations unless one wants to spend a lot of time in the kitchen.

Also, for this pizza, I added my favorite toppings: Mexican ground beef, refried beans, corn, lots of cheese, green chiles, black olives, tomatoes, avocados, salsa, and Cholula Sauce.Wow!

I used lots of pasilla dried peppers, a few Kashmiri peppers and two chiles that literally just said CHILLY from my local Pakistani grocer.

Also sometimes known as Piri Piri or Pili Pili, the African Bird's Eye is a small chile, growing to only about 1 inch, but they pack a lot of punch.

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 classic Winter comfort food dish, these delicious braised short ribs are made with chile peppers, chocolate, red wine and lots of fresh garlic, onions and herbs.

Of course, this version of the famous soup will be different from the heavily laden butter and cream recipes of the past.For one, it will have a lot more heat for a cold soup because I've replaced the fat with chile juice.This recipe requires advance preparation.The humorist Fran Liebowitz commented, «Cold soup is a very tricky thing and it is the rare hostess who can carry it ofOf course, this version of the famous soup will be different from the heavily laden butter and cream recipes of the past.For one, it will have a lot more heat for a cold soup because I've replaced the fat with chile juice.This recipe requires advance preparation.The humorist Fran Liebowitz commented, «Cold soup is a very tricky thing and it is the rare hostess who can carry it ofof the famous soup will be different from the heavily laden butter and cream recipes of the past.For one, it will have a lot more heat for a cold soup because I've replaced the fat with chile juice.This recipe requires advance preparation.The humorist Fran Liebowitz commented, «Cold soup is a very tricky thing and it is the rare hostess who can carry it ofof the past.For one, it will have a lot more heat for a cold soup because I've replaced the fat with chile juice.This recipe requires advance preparation.The humorist Fran Liebowitz commented, «Cold soup is a very tricky thing and it is the rare hostess who can carry it off.

I suspect that there is a lot of variation in the pods because of the tendency of chiles to cross-pollinate.

There seems to be a lot of talent in the area — must be the chiles!

Sambal is becoming more common, a spicy Malaysian chile paste that is widely used for a lot of Asian cuisine.

In late summer and early fall, when the chiles harvest comes in and vendors set up gas - fired roasters in dirt lots and grocery store parking lots, the sweet, pungent aroma of green chile fills the air and tells us: It's time to make green chile cheeseburgers!

My second question concerns the «Bulgarian Carrot» chile, a very nice looking chile with a lot of bite!

The next stop was a beer distributor to pick up a jar of Millers Hot Bologna, a popular, Pennsylvania snack with lots of red chile flakes in it.

Pineapple and habanero chiles complement each other and produce a sauce with fruity heat and lots of spices in the flavor.

Fortunately, there was a lot of other chile food around...

These chiles have a lot of heat probably like a cayenne and I am looking forward to drying them.

This is definitely a mild chili, but if you kept some of the seeds from the chiles, or added some hot chili powder like cayenne, that would kick up the heat a lot!

The results were lots of recipes that included all of those flavors, plus others, like orange, chile, etc..

That says a lot because I am kind of a whimp when it comes to chiles.

Cowboys just love their eggs for breakfast and these eggs are cooked in single skillet filled with Italian sausage, tomatoes and lots of fresh green chiles.

Luscious and velvety with cream cheese, yogurt and mayo, and spiced up with lots of chopped Hatch Green Chile and Chimayo chile powder.

Bourbon Beef and Bean Chili is a unique mixture of flavors that come from a slow cooked chuck roast, bourbon, red kidney beans and lots of roasted Hatch chile peppers.

The Mexican chipotle has lots of chipotle peppers in it and our chile de arbol peppers as well.

Some ideas — black beans, mushrooms, lots of fresh herbs, bell peppers, chile peppers.

A lot of the foods and drinks are infused with pecans and also with green chiles from Hatch, processed on site.

A favorite carrot salad recipe - carrot ribbons sauteed in a bit of salt and olive oil and finished off with lemon zest, finely chopped serrano chiles, a quick squeeze of lemon juice, and lots of cilantro.

Back in my chefing days at Mustard's Grill in Napa Valley we would frequently serve a ceviche very similar to this one made with scallops, coconut milk, an epic amount of lime juice, and lots of fresh herbs and chiles.

Slow charred tomatoes, toasted dry chiles and a lot of arm work make this salsa like no other you've ever had.

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 Myth: Since corn grows better when you add lots of nitrogen, so will chiles.

I'd probably add a lot of Thai green chile peppers.