Sentences with phrase «use of chile»

The most obvious use of chile cheeses is to replace your standard cheeses with them in snacking and cooking.

This is a recipe that was collected by Sharon Hudgins on one of her trips researching the use of chile peppers in the area.

«Taken moderately, chile helps and comforts the stomach for digestion,» wrote José de Acosta, the Jesuit priest and historian, in 1590, which is probably the first written indication of the use of chile as a stomachic, or digestive tonic.

Such usage recalls the use of chile smoke as a fumigant for vermin.

The Mendocino Codex also reveals an early use of chile peppers as form of punishment.

An entry from the journal of Priddy Meeks, a doctor in mid-nineteenth century Utah, sets the scene for our special report on the medicinal uses of chile peppers:

by Melissa T. Stock and Kellye Hunter «And the fruit thereof shall be for meat, and the leaf thereof for medicine» (Ezekiel 47:12) An entry from the journal of Priddy Meeks, a doctor in mid-nineteenth century Utah, sets the scene for our special report on the medicinal uses of chile peppers: «He reached Parowan with both feet frozen above...

Bernardino de Sahagún, a Franciscan monk living in Mexico in the sixteenth century, noted the use of chiles for: «An injury to the tongue, biting of the tongue, laceration of the tongue.

One of the most pervasive uses of chiles I found at this end of the body was as a treatment for hemorrhoids.

Needless to say, I am sobered by these wholly (and holistically) impure uses of chiles.

Use of chiles and peppers specifically has increased on all menus and across several cuisines.

Perhaps the principal use of chiles in this part of Asia is in sauces called sambals which are commonly spread over rice or used as a dip for satays, which are small chunks of either beef, chicken, or pork which have been marinated and grilled.

It should be noted that the primary use of chiles as an aphrodisiac is internal; that is, they are eaten, not rubbed on the genitalia.

Hopefully, this will be a better way to demonstrate the use of chiles with both native African ingredients and the imported New World foods.

Not exact matches

Used just a fraction of the cayenne but also added a dried red chile or two.

The immense quantity of chile, «red pepper,» used in cooking gives everything cooked more the appearance of being submerged in a paint - bucket of oil and red lead than eatable gravy.

The most common use of the red New Mexican chiles is to hang them in long strings, or ristras, until they are ready to be used in cooking.

This method of making chile sauce differs from others using fresh New Mexican chiles because these chiles aren't roasted and peeled first.

So where are those huge amounts of chiles growing that are used in dishes at home and at restaurants, that are sold on markets, and used to manufacture all those delicious peperoncino products?

Down here at the tip of the Baja California peninsula, I have stumbled across an pre-Hispanic chile pepper soup that uses river stones as the heat for cooking.

Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos in place of the New Mexican green.

Below is an overview of the chiles most commonly used in chili.

Contrary to popular belief, there is not just one «Thai chile,» but rather dozens of varieties used in cooking.

Frozen chiles will keep for nine months to a year at zero degrees F. All of the small peppers can be frozen whole with no further processing needed, and their texture holds up surprisingly well in the freezer — especially for use in chili.

Any chili cook can look up heat levels of the various chiles and make a guestimate about the amount of any certain variety to use in a recipe, but such information will only be useful in a general sense.

For a green version of this sauce, use serrano, jalapeño, or Thai chiles in their green stage, instead of the red varieties called for below.

The guajillos, a shortened and hotter version of the New Mexican chiles, but grown in Mexico, are commonly used with anchos in chili - like stews in northern Mexico.

Two key curry pastes are the heart of Thai cooking; a red curry paste, called nam prik gaeng ped, uses red chiles, lemon grass, galangal and a number of herbs.

Atolli, a preparation of maize varying in consistence from gruel to mush, and used both as liquid or solid food, was made of corn, stripped of the husk, mashed, mixed with water, boiled down as required, and sweetened or seasoned according to taste, with honey, chile, or saltpetre.

Adjust the heat of the turkey by the amount of, and type of red chile you use to rub on the skin..

(Some of us use chile pods, but chile powder is just as good.)

Vary the flavor of the salsa by using different chiles as they become available.

«Pasta e Fagioli»: A popular Italian way of using beans is their combination with pasta, and the local Ristorante Bersagio served a delish one - pot dish with pasta, chile and beans in tomato sauce at their booth.

(Anaheim is actually a variety of New Mexico chile, as are Sandia, Big Jim, etc.) These same green chiles are the immature stage of the New Mexico red chiles, which are used to make chile ristras, and when dried, are ground into red chile powder.

The Mexicans seem to have stomachs made from leather judging from the way they endure excessive drinking, smoking (both men and women indulging in both), and the amount of chile they use.

The chiles he used were reminiscent of Thai peppers but not quite as hot.

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

Generously stuff the chiles with the fresh coconut, using only the white part of the coconut.

For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.

Note the West Indian trait of using a curry paste, and then adding chiles to the curry.

The Aztec market in the capital, Tenochtitlan, contained a large number of chiles, and most of those had been collected as tribute, a form of taxation used by the Toltecs and Aztecs and later adopted by the Spanish.

The Aztec versions of tamales often used banana leaves as a wrapper to steam combinations of masa dough, chicken, and the chiles of choice.

A variety of small hot chiles can be used, so don't limit yourself to...

I substituted a blend of sharp white cheddar and deliciously smoky gouda for traditional cheddar, and used roasted hatch chiles instead of pimentos because «tis the season for hatch chiles.

The date paste is used as a sweetener indeed and of course, you can leave the chile out!

1 stalk lemongrass, finely sliced (use only the bottom 6» of the stalk) 1 teaspoon lime zest, preferably kaffir lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)

Added black beans to the sauté mixture and used a can of diced tomatoes with chiles for the topping before popping in the oven with cheese.

I used extra coconut flour instead of arrowroot, left out the chile and used almond butter in the icing because that's what I had.

Remember that the number of chiles is up to you; if you findthe paste too hot, simply reduce the number of chiles used.

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)