Sentences with phrase «on hot curries»

Not exact matches

The company's restaurants feature a variety of menu items, including its Buffalo, New York - style chicken wings spun in one of its signature sauces from sweet to screamin» hot, sweet BBQ, teriyaki, mild, parmesan garlic, medium, honey BBQ, spicy garlic, jammin» jalapeno, asian zing, caribbean jerk, thai curry, hot BBQ, hot, mango habanero, wild and blazin, signature seasonings, including buffalo, desert heat, chipotle BBQ, and salt and vinegar, a wide variety of food items, including sharable appetizers, wild flatbreads, specialty hamburgers and sandwiches, wraps, buffalito soft tacos, and salads, and a full bar, which offers an extensive selection of domestic, imported, and craft beers on tap, as well as bottled beers, wine and liquor.

Vegan mac and cheese hot, cold, with ketchup, with bbq sauce, with curry, with peas (peas are always good in mac), in a bowl, on a plate, with a fork, with a spoon... maybe your hands... However you dish it up, this one - pot vegan mac and cheese will only leave you feeling comforted, healthy, and full of plant - powered love in a much more modern version of the ultimate American classic (traditional American mac may have originated in New England church potlucks or from Thomas Jefferson bringing a recipe idea over.

Add the coconut milk and curry paste (I used 1.5 tablespoons, but it depends on how hot you want it and what brand you're using) and bring to a simmer.

I use it in curries, on my porridge, sprinkled over hot chocolate and of course in baking.

Because there are not hundreds of companies that produce hot and spicy products in Japan, there are only four categories: restaurant specialties voted on by the general public, spicy recipes submitted by the general public, commercial curries, and commercial snacks.

This blend is the hottest curry powder I found from Africa, although some pastes like harissa and berbere might top it on the heat scale.

I think mine says hot curry powder on the jar.

So, I roasted them in a hot pan without any fat and scattered them on top of the finished curry.

4 eggs 2/3 cup spinach (I used one handful frozen spinach and did not thaw it first, just tossed in the frozen flakes) 1/4 cup red pepper, finely diced salt and pepper, to taste 2 tablespoons hot pepper jelly (or try tamarind paste, tahini, sweet and sour sauce, curry paste), optional and to taste pinch chili powder, cayenne pepper, garlic, onion powder, optional and to taste 1/4 cup carrots, green peppers, mushrooms, asparagus, green beans, onions, corn, (or any vegetable that needs to be used or your have on hand), optional 1/4 cup shredded cheese, optional

Some cooks create different curry mixtures for different recipes, with some mild in flavor and others quite hot and spicy; those sold in grocery stores are typically on the milder side.

The Portuguese forever changed curries by introducing chile peppers, which became the principal hot spice in curries from then on.

Created by Goan chef Francisco Marques, this is La Porte's take on the classic, hot curry that is called «vindaloo,» a name that is derived from the Portuguese dish Carne de Vinha d' Alhos, a combination of meat (usually lamb) with wine and garlic.

This is the most popular fast food in Germany, and I was prepared to dislike it since it was bratwurst slathered in ketchup to which curry powder had been added — and I'd been brought up believing that mustard went on sausages and hot dogs and ketchup went on hamburgers.

His father, on the other hand — who was of Indian descent — far preferred the hotter Durban curries and complained about the Cape curries being «too yellow and too mild.»

Main Dishes Aubergines baked in the oven with ajvar and basil oil Pizza with figs & blue cheese Galette w. bakes tomatoes & goats cheese Zucchini spaghetti w. spicy meatballs & tomato sauce Speltotto with baked chestnuts Vegan veggie loaf Portobello burgers w. green bean fritters Mushroom stew w. celeriac mash Leek, lentil and cabbage pot Pizza with cauliflower crust Crispy chicken nuggets w. hot & sweet potato fries Japanese rice bowl w. teriyaki salmon and wakame Stuffed plaice on roasted aubergine Rye galette with caramelized fennel Poached egg on toast and roasted asparagus Grilled zucchini rolls with creamy spelt pearls Pita pizzas with potato, tuna and avocado topping Beetroot and quinoa pot with horseradish and bacon Meatballs in spicy curry with cauliflower rice Broccoli pizza with green and groovy topping Zucchini spaghetti with walnut and chili pesto Cheesy cauliflower fritters with semi-dried tomatoes Slow roasted carrots w. lentils, nuts and goats cheese Melanzane alla parmigiana di nuovo Shaved broccoli and fennel salad with roasted salt almonds Vegan veggie falafels in lettuce wraps w. apple and cabbage slaw Open faced crispy chicken burger w. portobello bun Greek Kleftiko with gruyere and veggies Zucchini Fritters with feta Grain free hotdogs with homemade remoulade Vegetarian summer squash spaghetti w. corn, lentils and halloumi Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Cauliflower couscous with grilled apricots & vanilla, honey dressing + serrano wrapped chicken Green and grain free pancakes with creamy tahini and chicken salad Fish and chips Organic stuffed chicken on celeriac and lentils Stuffed hokkaido pumpkin with a golden cheese layer Middel eastern meatballs with creamy bean hummus and grain free turkish flatbreads Magical Maki rolls with cauliflower rice — sushi A danish classic «Burning Love» Open face rye sandwich with creamy chicken & apple salad + fried mushrooms

This blend is the hottest curry powder we found in Africa, although some pastes like berbere might top it on the heat scale.

From the pods themselves, I'm going to move on to spice mixtures and curries, hot sauces and pastes, and finally the most common types of other chile foods, from snacks to main dishes.

Under the direction of Chiu, Pat and Dominique, Tony and Jenny Stockman (who also went on the India trip), and Mary Jane and I were treated to appetizers consisting of various satays, skewered meats; pork ribs marinated in plums and hoisin sauce; stir - fried vegetables with garlic; lamb with black pepper, an intensely flavored dish that was fiery hot yet without chillies; and beef penang, a curry like dish that was hot with chillies.

Depending on the amount of chiles that are used, whether or not the chile seeds are included in the recipe, and the amount of time that the salad has been allowed to sit, this salad can be spicier than the hottest of curries.

Goan Pork Vindaloo Created by Goan chef Francisco Marques, this is La Porte's take on the classic, hot curry that is called «vindaloo,» a name that is derived from the Portuguese dish Carne de Vinha d' Alhos, a combination of meat (usually lamb) with wine and garlic.

This curry is usually made as an accompaniment for Rice with a combination of other spicy curries, but you could also have it just as a soup (as a cold soup not as a hot one though) for a change, especially if you are on a dieting plan.

The lentil curry was the spiciest item on our plate, not burning hot but definitely at least a medium dose of curry spice.

At the time of my visit, 10:00 AM on a Tuesday morning, the food spread consisted of cold Japanese noodles, deli meats, hot curry soup and a salad bar.

Poised on the edge of an inner lagoon and renowned as one of the finest Thai restaurant in the Maldives, Baan Huraa serves authentic Thai cuisine, including mouthwatering coconut curries from the southern provinces of Thailand, as well as hot and spicy dishes from the north.