Sentences with phrase «take on chili»

Then roll up your sleeves and take on this Chili Lobster + Texas Toast.

What an interesting take on chili!

Not exact matches

In a city like New Orleans, where people don't eat to live, but live to eat that was all it took to get 15 entries and 70 or so folks together on a Sunday afternoon for pints of Guinness, Harps and 15 tastes of chili.

«Chili is a complex dish made up of a conglomeration of meats, spices, and vegetables that are cooked and joined together into an amalgamation that takes on the unique characteristic of a dish that has been prepared and enjoyed for centuries.»

Take the cocktail glass and flip it over so that the rim is facing down and lightly tap the rim of the glass on to the chili - salt, making sure the rim gets completely covered.

1 cup of soaked cashews (take one cup of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons of Sriracha sauce 2 tablespoons of Chipotle Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili powder 1 - 2 teaspoons of smoked paprika (depending on your taste) 1/2 -1 teaspoon of salt

Transporting it, on the other hand, was a bit of a challenge... A car ride, a ferry ride, and another car ride later the chili was transported to The Portuguese - American Club in Oak Bluffs where the competition would take place the next morning.

Cooked in our tomato - based Southwest Taco Simmer Sauce, the jackfruit takes on the warm notes of chili peppers, rich cumin and savory oregano.

Chili's take on the appetizer made popular at P. F. Chang's Asian Bistro got diners across the country wrapping lettuce around chopped chicken.

This healthy chili recipe uses pumpkin as a base for a unique take on a classic cold - weather dish.

Take a deep baking glass dish, put the macaroni mixture in it, and sprinkle grated cheddar cheese on top with crushed red chili and oregano.

Depending upon which approach you take to making this White Chicken Chili, it will take you between two and 24 hours to prepare, but your actual hands - on prep time remains constant — about 20 minutes.

Take another look at the bottom of the bread and if it's a golden toasted color, turn the piece of bread with just cheese on it over on top of the bread with the chili on it to make a sandwich.

He suggested taking note of which side the steer lies on, and then selecting the other side for chili meat — a suggestion that our city - dwelling chili cooks will find a bit difficult to utilize.

Now, if you have a crockpot, you can hands - free this chili... and it only takes 60 minutes to cook, otherwise it's 30 minutes on the stove.

The first or second time I ever made a big batch of chili on my own, I learned that it will take for - ever to thicken up the way I like it, unless I added a bit of tomato paste (and that's a trick I learned from my Italian momma when I would help make marinara / bolognese sauce as a kid), and as I've gotten older, too much tomato doesn't agree with me like it used to, so I also add in beef broth (and a littttle fresh lime juice) to cut the acid.

The smokiness of the chili powder combined with the sweetness of Nektar Naturals Honey Crystals and refreshing flavors of lime zest can take you from a simple evening on the couch to what feels like you're snacking in paradise....

This White Bean Turkey Chili recipe is my take on the White Bean Chicken Chili... Continue reading 11 Days of Super Bowl Recipes: White Bean Turkey Chili

I took Gena Hamshaw's original Thai version and put a little Korean twist on it by replacing the sriracha with some Gochujang, a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt.

In a bowl take wheat flour and add all the spices - carom seeds, coriander powder, red chili powder, salt, turmeric powder and oil and mix it nicely with hands and add adequate water and make a tight dough.Apply oil on the dough and cover it and rest it for 15 - 20 mins.

I decided to a take a stab at it last week, in part because I was working on this Slow Cooker Black Bean Chili with Kahlua, and I had to go a few rounds to get it just right.

Refined and modern vegetable takes on comfort food classics take center stage on the menu, including: Buffalo Hen of the Wood mushrooms (in the style of buffalo wings) with German purple sweet potato salad and house (dairy free) blue cheese; Ginger Rice Congee, a vegan version of a Filipino rice pudding dish called Lugaw with sautéed shiitake and pink oyster mushrooms, spinach and jasmine rice; Orzo Alfredo inspired by fettucine alfredo with broccoli purée and sun - dried tomato - chili paste; Fennel Tartine, caramelized fennel, cashew crème and orange supreme on Sullivan Street Pullman bread; and the P.S. Burger, a Beyond Meat patty on Sullivan Street pane di patate (potato roll) accompanied by house made queso and thousand island dressing.

after you've poured the chili into a 9 ″ pie pan you can either pour the cornbread batter directly on top and bake it for 20 - 25 minutes, or you can take the still - warm already baked corn muffins and assemble them on top.

It's got peanut butter, ginger, honey and rice vinegar and a good hit of spice, but not too much (though if you've got a gentle palate you might want to take it easy on the chili - garlic sauce and lay off the sriracha.

This chili takes some time prepare and it is definitely better on day two, but it is absolutely delicious and guest - worthy.

My take on taco chili was pretty simple.

For my take on lentil soup, I enriched the flavors with smoked paprika, spicy chili powder, and warm and earthy cumin to add a distinct robustness to this hearty winter soup.

You also might want to draw attention to your chili by floating an habanero chile on top, but omit the cayenne and take care that the habanero does not burst!

A variety of seafood, steak and other proteins round out the menu and range from Wolfgang's take on the classic «Pollo al Mattone,» to a Sea Bass «Veracruz» with tomato, garlic, chili, green olive, capers and lemon, and a Braised Beef Short Rib with Moroccan spices, cous, dried fruit and toasted almonds.

Oysters, bay scallops, and crab claws take center stage on a traditional seafood tower, complemented by other items that can be easily shared, including the Whole Fired Blue Cat Fish with homestead vinegar shoyu, Spent Grain flat bread, Albright Farms Smoked Short Rib and peach chili BBQ.

The Breakfast menu, features some Gluten / Grain Free and Paleo takes on traditional items like a healthy «Egg McMuffin;» a Breakfast Burrito, wrapped in a house - made almond flour tortilla and filled with scrambled eggs, jalapeno, red onions, «cheddar» wiz, and smothered with JBK's pork or veggie green chili; and a Veggie Hash using seasonal vegetables and power - green pesto.

Increased demand for vegetarian meals means that schools have a hummus plate available on most days, but also that they are serving vegan lentil chili Frito pie that has a 25 percent take rate.

This is a totally different take on making chili and I love it!

All it takes is two simple steps and you'll have the healthy three - bean chili on your table by dinner time.

The emphasis is on quick and tasty here, so it won't take long to put together this healthy chili masterpiece.

It's essentially hot chocolate on crack, spiked with cinnamon, chili and cayenne, which not only take the flavor to the next level, but infuse the hot chocolate with blood - sugar stabilizing, metabolism - boosting properties (which, let's be real, is especially important this time of year).

The longest time you spend on this chili is the time it takes to soak the beans.

Lean turkey and beans provide the base for this low - fat take on traditional chili (which can get greasy).

I love white chili... whenever there's a chili cook off going on, I take a red and a white entry.

Take a little dining adventure without the big commitment and taste some small plates like roast pork, green chili salsa and aged cheese on a tortilla, or a side of chicken, avocado, cilantro and lime soup.

First up is a race with the zany Zonda R on the Indian circuit with a 30x time lapse that effectively showcases DriveClub's dynamic lighting system and dazzling day and night transitions: Next we have a 12 car race featuring the Maserati GranTurismo on a twisty track set in Chili, once again with the time lapse set to 30x: Finally, the Pagani Hyura gets taken for a scenic spin in the forests of Canada.