Sentences with phrase «red pods of»

Birds are particularly attracted to the small, red pods of Piquins, Ornamentals, and Exotics, and eat the pods whole.

Not exact matches

But in sharing detailed images of giant rockets, spaceships, fuel pods, and other crucial components of his Interplanetary Transportation System (ITS), Musk left out some important stuff, including where he plans to fit 100 to 200 passengers on each trip to the red planet.

Red pods can be made darker by dry - toasting them in skillet on top of the stove, stirring constantly.

s, as the pungent pods were called in the Náhuatl language, vendors sold strings of red chiles (modern

This Peruvian beauty is easy to grow and it produces roundish red, delicious, fruity medium - hot pods for all kinds of cooking.

A great Capsicum baccatum variety which produces very good yield of red pods with a length around 5 - 7 cm.

Appetizers Sundried Tomato Hummus from Robyn of Add a Pinch Melon & Prosicutto Balls from Paula of bell» alimento Bruschetta from Sheila of Eat2gather Jalapeno Poppers from Ali of Gim me Some Oven Grilled Naan White Pizza Bites from Jamie of Mom's Cooking Club Watermelon Feta Bites with Basil Olive Oil from Sandy of Reluctant Entertainer Pesto Caprese Fried Wontons from Julie of The Little Kitchen Blue Cheese Wedge Salad Crostini from Cheryl of TidyMom Drinks Toasted Coconut Milkshakes from Bev of Bev Cooks Lemon Cream Soda from Angie of Eclectic Recipes Peach Sorbet Bellini and Spritzers from Shaina of Food for My Family Non Alcoholic Berry Spritzer from Lisa of Jersey Girl Cooks Virgin Peach & Raspberry Bellinis from Milisa of Miss in the Kitchen Italian Basil Sparkling Lemonade from Marly of Namely Marly Italian Sodas from Laura of Real Mom Kitchen Cafe Mocha Punch from Amy of She Wears Many Hats Salads Italian Chopped Salad in a Jar -LCB- with Creamy Caesar Dressing -RCB- from Brenda of a farmgirl's dabbles Caprese Salad with Mozzarella Crisps from Christine of Cook the Story Pesto Pasta Stuffed Tomatoes from Suzanne of Kokocooks Grilled Romaine Caesar Salad from Liz of The Lemon Bowl Herbed Israeli Couscous Salad with Tomato and Mozzarella from Rachel of Rachel Cooks Chickpea, Avocado, & Feta Salad from Maria of Two Peas and Their Pod Lentil and Chickpea Layered Salad from Lisa of With Style & Grace Entrees Chicken Cacciatore from Meagan of A Zesty Bite Zucchini, Bell Pepper & Edamame Stir - Fry from Cassie of Bake Your Day Potato - Crusted Vegetarian Quiche with Zucchini, Tomatoes & Feta from Dara of Cookin» Canuck «Straw & Hay» Tagliatelle in Cream Sauce from Flavia of Flavia's Flavors Grilled Italian Chicken with Veggie & Bow Tie Pasta from Katie of Katie's Cucina Grilled Naan Pizza with Summer Veggies & Turkey Sausage from Kelley of Mountain Mama Cooks Smashed Chickpea and Avocado Panini from Kathy of Panini Happy Desserts Fresh Blueberry Shortbread with Lemon Cream Frosting from Sommer of A Spicy Perspective Crostata di Mango from Lora of Cake Duchess Italian Ice from Kristen of Dine & Dish Roasted Banana and Nutella S'mores Bruschetta from Jenny of Picky Palate Italian Cream Cake from Deborah of Taste and Tell Panna cotta from Leslie of The hungry housewife Fortune Cookies from Shari of Tickled Red Baby Vanilla Bean Scones a la Starbucks from Tara of Unsophisticook

Very compact, and extremely prolific variety which produces a stunning amount of fingertip sized red pretty pods.

Quite compact plant which produces a huge amount of nice looking, blunt red pods.

Black Hispanics from islands like Cuba and Hispañola, believe that red pepper pods on a doorstep are the sign of a malignant influence, and may give a man the «hot foot.»

The annual Hatch Chile Festival is over and the quiet fields which swaddle the returned - to - sleepy town are newly - plowed and waiting or — dotted with — rich, red, maturing pods of friendly fire.

Toward the end of September the new, bright red ristras can be seen hanging from balconies and porches, and red chile pods are spread on roof tops to dry.

The fleshy, dry portion of the pod, exclusive of stem and seeds, averaged 66.2 % of the dry red fruit's total weight — higher than the average for either «Anaheim» or «New Mexico No. 9.»

Then there are the images of the pods that women love the most, the infamous «Peter Peppers», and they are flushed red with excitement.

The color of the red curry is derived, not surprisingly, from a huge amounts of red chile pods.

The labeling of dried red chile pods indicates where they are grown.

Small, hot, dried red Capsicum peppers are sometimes also referred to as chilis, after the Nahuatl (Mexican) term used for the pungent pods on the other side of the Atlantic Ocean.

Barbecue Sauce To barbecue is to roast an animal whole, and baste it frequently with a special dressing, for which the following recipe is borrowed from Frank Bates: One pint of vinegar, half a can of tomatoes, two teaspoonfuls of red pepper (chopped pepper - pods are better), a teaspoonful of black pepper, same of salt, two tablespoonfuls of butter.

The pod's flesh portion averaged 62.6 % of the total weight of the dry red fruit; this was similar to «New Mexico No. 9 ′ and slightly less than the average for Anaheim.»

In Connecticut, the problem is that the growing season for bell peppers is too short to achieve good production of mature red and yellow pods.

Photo - Essay by Paul Ross In a region renowned for chile, at the end of the season of green and in a town synonymous with both, New Mexico has gone red.The annual Hatch Chile Festival is over and the quiet fields which swaddle the returned - to - sleepy town are newly - plowed and waiting or — dotted with — rich, red, maturing pods of friendly fire.

In the sunny south of Hungary, the brilliant red pods decorated gardens everywhere, and even today, that part of the country is the heart of Paprika country.

When we think of New Mexico chile, we usually have an image of the long green pods that turn red — the New Mexican varieties.

This is a fairly mild type of long green chile that turns red in the fall and is used in both the green and red states — the green being the immature pods and the red the mature.

Add Tabasco, heaping tablespoons of chili powder, oregano, comino powder, onions, garlic, salt, cayenne, paprika, red peppers, and chile pods.

The secret is a small amount of garam masala: a mix of spices that include cinnamon, roasted cumin, caraway seeds, cloves, nutmeg (and / or mace) and green cardamom seed or black cardamom pods, dried red chili peppers, dried garlic, ginger powder, sesame, mustard seeds, turmeric, coriander, bay leaves,...

* 3 1/2 pounds (about 10 cups, diced) mixed winter squash / root vegetables (I used a combination of butternut squash, carrots, turnips and parsnips), peeled and diced * 3 tablespoons olive oil * course salt * 2 tablespoons unsalted butter, preferably organic * 3 tablespoons maple syrup generous pinch of red pepper flakes or cayenne pepper * 5 cardamom seeds / pods (the original recipe calls for 1/8 tsp.

And the top fifteen varieties you are growing are: 949 Bhut Jolokia (bih Jolokia), 826 Jalapeno, 692 Naga Morich (dorset Naga), 643 Habanero Orange, 612 Chocolate Habanero, 549 Fatalii, 510 7 Pod (7 Pot), 509 Cayenne, 505 Trinidad Scorpion, 502 Aji Lemon Drop (pi 315024), 378 Habanero White, 370 Habanero Caribbean Red, 367 Hungarian Hot Wax, 365 Serrano, 365 Tabasco (pi 586675), (All of the numbers above are updating in real time).

However, they also discovered that the germination performance of seed from the red pods decreased as the season progressed; the 81 percent germination at 150 days dropped to 63 percent at 240 days.

In a 1986 study conducted at the Louisiana Agricultural Experiment Station, R.L. Edwards and F.J. Sundstrom extracted seed from red and orange pods of tabasco peppers harvested 150, 195, and 240 days after transplanting.

Each hundred grams of fresh ripe chile pods contains 369 milligrams of vitamin C, which diminishes by more than half to 154 milligrams in the dried red pods.

Many of these chiles are packaged and labeled as piquín regardless of the shape of their pods — from those resembling red peppercorns to those which look like small New Mexican varieties — and there is no way to tell which are cultivated and which are collected in the wild.

To make a 36 ″ ristra will require around 15 pounds of fresh red pods.

Hello Dave: The way it works is this: the habanero is a pod type of the species Capsicum chinense, as are Caribbean Red Hots, Chocolate Habanero, Scotch bonnets, Datil peppers and a number of others.Dave

From Pods to Powder: Drying Chiles Recipes: Ancho Chile Dry Rub Cajun Rub South of the Border Chile Rub Chili Powder Dry Jerk Seasoning Curry Powder Red Chile Sauce from Pods Red Chile Sauce from Powder Excerpted from «Too Many Chiles!

Accompanying the article was a photo of a rather dried out plant that still had some orange - red pods on it.

The newer part of the village starts just below the old town, and right in front of it, bright red pods stuck out of a field like candles.

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!

By harvest time, the mature plants will have grown to a height of 16 to 24 inches, and the pepper pods will have ripened from green or yellow to bright red.

This study, combined with our observations over the years, indicates that the highest germination percentage of pepper seed occurs in seed harvested from early red pods that are dried for one to four months.

In addition to culinary usage, the burning of red chile pods is said to ward off evil spells.

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

The «Naga Jolokia» he tested was being sold as «Indian PC 1» and is not a real «Naga Jolokia», which now is believed to be a variety of the Caribbean Red (Capsicum chinense) pod type.

Red chile powder contains less than three percent of the vitamin C of ripe pods, a low ten milligrams.

The pods of this variety are quite small, cone - shaped, coral - red when ripe, intensely acrid, and furnish the Cayenne Pepper of commerce.

The amount of vitamin A dramatically increases as the pod turns red and dries, from 770 units per hundred grams of green pods to 77,000 in freshly processed dried red pods.

To make a ristra, a supply of freshly picked, red (or just turning red) New Mexican chile pods is necessary; three - fourths of a bushel of chile will make a ristra about three feet long.

«Jingle bell» or «rattle»; an allusion to the seeds rattling in the pods of this oval chile about 1 1/2 inches in diameter and dark red in the dried form.

A high percentage of vitamin C in fresh green chiles is retained in the canned and frozen products, but the vitamin C content drops dramatically in the dried red pods and powder.

In the Madras chapter, the count was eleven of thirteen, and in the Kashmir chapter, seven of eight recipes called for hot chiles in various forms, including fresh green and red plus dried red pods and powders.