Sentences with phrase «use mild green»

You don't have to worry about your enchiladas being too spicy, even for the little ones, as long as you use mild green chiles.

Since pears are a lighter - tasting fruit, I recommend using milder greens in this recipe.

Just use mild greens to start, such as spinach or romaine lettuce, include a small amount of your favorite fruit and get started.

Not exact matches

For my shish kabobs I used sweet peppers, leeks (basically a big, mild green onion) and Portabello mushrooms (we LOVE grilled Portabellos).

6 boneless skinless chicken breasts 1 packet taco seasoning of your choice 1 small can (4.5 oz) mild diced green chiles, drained 1.5 cups salsa of your choice (I typically use Private Selection Restaurant Style Salsa)

If you want to make it mild, just use diced green chiles instead of jalapeños, and be sure to use mild enchilada sauce.

The late harvest medium green that I bought this year was quite hot and so was the red that I used; therefore, I balanced it out with some mild.

The jalapenos make this dish quite hot; if you prefer a milder version, use a second can of diced green chiles instead.

A mild, medium sized chili pepper that grows to 6 - 10 inches, often used when green, though it can be used when red.

Spinach and kale are my favorite greens to use, but any leafy green with a relatively mild flavor will work

It's a very mild tasting green, so a lot of people love to use it.

1 large egg white 2 teaspoon water 4 - 6 (1 / 3 - inch - thick) rounds soft mild goat cheese, cut from a cold log (use dental floss for easy cutting) 1/3 cup dry bread crumbs (preferably Japanese panko) 2 teaspoon cider vinegar 1/4 teaspoon salt 1/4 teaspoon Dijon mustard Pinch of sugar 3 tablespoons extra-virgin olive oil, divided 4 cups mesclun (mixed baby salad greens — about 2 ounces)

Ingredients: — 4 cups corn kernels (I used frozen)-- 1 medium sized red bell pepper, diced — 2 medium tomatoes, chopped and seeded — 1 4 - ounce can chopped mild green chilies — 1/3 cup chopped red onion — 1 tsp fresh jalapeno, finely minced — 2 tbsp fresh lime juice — 2 garlic cloves, minced — 2 tbsp fresh cilantro, finely chopped — 1/2 tsp ground cumin — 1 tsp salt — 1/4 tsp black pepper

I cup naturally vegan cornbread mix (I use Martha White) 1 cup naturally vegan baking mix (I use Bisquick) 1 teaspoon baking powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 cup vegan butter, melted 1/3 cup vegan sour cream 1 teaspoon Adobo sauce from can of chilies in Adobo 1/3 cup non-dairy milk 1 teaspoon apple cider vinegar 1/2 teaspoon baking soda 1 - 15.5 ounce can corn, drained 4 ounce can sliced black olives, drained 4 ounce can chopped green chilies, mild, drained 2 green onions, sliced 1 cup shredded vegan cheddar or Monterey Jack cheese, divided (I use So Delicious cheddar - jack blend)

I usually add chopped green New Mexican chile to this recipe but since the only fresh green chile I could find were Anaheims that were too mild, I decided to use the juice from the serranos since I knew it was hot.

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.

* 2 tablespoons olive oil * 1 tablespoon minced garlic * 1 cup chopped squash (I used pattypan from my garden, but feel free to use yellow squash or green zucchini) * 2 cups chopped tomatoes (I used San Marzanos but any tomatoes will do) * 1 cup chopped greens (I used chard; you can use any dark leafy greens that you like) * 1 cup chopped herbs (I used a combination of basil and parsley) * Himalayan or sea salt and freshly ground pepper to taste * 6 eggs or 12 egg whites * 1/2 cup mild cheese (crumbled if very soft, like feta, or roughly chopped if harder, like provolone or fresh mozzarella)

I used green curry paste, I use that most of the times because is milder than other sorts, so the children would eat it as well.

Ingredients 4 cups cooked macaroni or cavatappi 1 Tbsp olive oil 1/4 to 1/2 finely diced red onion Equal amount diced red bell pepper 1 finely diced jalapeno 1 4 oz can chopped green chilies 1 cup frozen corn 2 to 3 cloves garlic, chopped 1 cup half and half 1 generous cup grated Pepperjack cheese (I sometimes use half pepperjack and half mild cheddar) 2 Tbsp butter Salt Pepper Directions Boil pasta until al dente.

We added a little extra garlic and used roasted Green Chilis from New Mexico instead of the milder Fresno variety.

If you find kale too bitter, substitute chard, spinach or another milder green, or use a mixture.

As is, this pasta has a little zip, but you can easily adjust the heat to your preference by using a milder or hotter enchilada sauce or adding more or less green chilies.

You can use green peppers or the sweeter and milder red, yellow, and / or orange bell peppers.

My husband and I are vegetarians, so I used Morning Star Farms veggie crumbles instead of hamburger; a leek instead of green onions; mild cheddar for the Monterey Jack; and turmeric instead of cumin.

Their flavor is milder and slightly more sour than that of red tomatoes, and they're perfect for use in dishes like fried green tomatoes, curried green tomatoes, chow - chow relish and green tomato chutneys and even sweeter dishes like green tomato and lemon marmalade and green tomato jam.

Use red, green, or yellow bell peppers and hot or mild salsa, according to your preference.

For this particular strata I used sautéed poblano chiles — those large, mild green chiles that look a bit like an elf's shoe.

;) I also used Old El Paso green chiles and the mild red enchilada sauce.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

With the mild coastal winters, Herriot does not need to protect her greens with cold frames, but uses mulches.

About a week ago I used your recipe for pickled habaneros to put up some mild yellow and hot skinny green peppers but forgot the water bath at the end.

Typically a long, mild chile primarily used in the green form, Anaheim is now considered to be a cultivated variety of the New Mexican pod type.

We used the untoasted version here (from Rapunzel), which is pale green or beige and has a very mild taste.

Sometimes they have a bitter flavor, but this can be reduced by blanching, steaming or just using them in combination with other, more mild greens.

The tiny, ancient Peruvian seed, which has a mild, nutty flavor, is related to leafy green vegetables and is often used like a grain.

I think you might like this salad dressing as well because, even though it's made with green chile powder, I use mild to medium; therefore it's really not hot.

To try to deliver more pesticide to the roots, the researchers used tobacco mild green mosaic virus (TMGMV).

Using the cruciferous arugula — instead of baby greens or other lettuce — gives this salad a spicier flavor that complements the mild sweetness of the kohlrabi.

Using mild astringents like green tea and aloe help tighten pores but not inhibit natural, healthy oil production.

You'll still use typical ingredients, like mild enchilada sauce, beans, corn, tomatoes and green chiles to get that Mexican - inspired fare.

For a milder flavor, use garlic in stir fries made with your favorite combination of protein and vegetables, such as shrimp with bell peppers, mushrooms, green beans and ginger.

Two cans of Rotel would have been too spicy even the mild one so I use one mile can of Rotel and one of crushed fire roasted tomatoes and some mild green Chili's.

As green tea is such a mild cleanser and blackhead remover, you can use it daily among other home remedies for blackheads.

We love green chile, I prefer the milder side, while Matt prefers the heat so we often use a mix and I hand him his bottle of Chipotle Tabasco.

I suffer from mild rosacea and have noticed the pink glow of my face doesn't really shine through my makeup as the day goes on any more (although I do still use a green pigment base).

Even though eAssist is similar in principle to the very mild belt - alternator - starter (BAS) hybrid system first used on the 2007 Saturn Vue Green Line and 2009 Chevrolet Malibu Hybrid, you won't find the hybrid badge on the LaCrosse that adorned those earlier vehicles.

The leaves of the buckwheat plant are also called buckwheat lettuce and in moderate amounts, they are a mild but tangy addition to salads and in some locales these leaves are also ground into a fine green flour and used in products like pancakes and breads.

It's slowly becoming completely obvious that man's use of fossil fuels, and the increased concentration of CO2, and the mild and variable warming, and the great and cornucopic greening is all a huge net benefit to not only man, but the whole biome.