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I know this sounds cliche but this dish is very very easy, even your pet fish can do this. For those of you who love these things, you will love this recipe...
I know this sounds cliche but this dish is very very easy, even your pet fish can do this. For those of you who love these things, you will love this recipe...
www.allrecipes.com
The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor.
The New Mexican dried chiles give this puree its bright red color and the anchos give it a rich, raisiny flavor.
www.delish.com
Consulting chef Zak Pelaccio coats his extra-crisp version in panko (Japanese bread crumbs) and fries them in schmaltz, or chicken fat, though vegetable oil works well, too.
Consulting chef Zak Pelaccio coats his extra-crisp version in panko (Japanese bread crumbs) and fries them in schmaltz, or chicken fat, though vegetable oil works well, too.
www.foodnetwork.com
Get Lazy Chiles Rellenos Recipe from Food Network
Get Lazy Chiles Rellenos Recipe from Food Network
www.allrecipes.com
A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.
A salsa recipe for those with a tomato and pepper garden. If you prefer a hotter salsa, add more jalapeno or cayenne pepper.
Ingredients:
tomato paste, cilantro, jalapeno chile, garlic, green bell peppers, onions, salt, white vinegar, brown sugar, cornstarch, water
cooking.nytimes.com
In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness
In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness
Ingredients:
salt, sugar, ginger, scallions, cloves, canola oil, garlic, dijon mustard, lager beer, brown sugar, ketchup, sherry vinegar, worcestershire sauce, dry mustard, cayenne, black pepper
cooking.nytimes.com
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
This piquant chicken dish was brought to The Times in 1993 by the legendary French chef, Jacques Pépin It is made with chicken legs that are skinned and then cooked with lemon and orange peels, fresh ginger, chile powder, cumin, cayenne, garlic and apple cider – a sweet and spicy mixture that pairs beautifully with the rich, dark meat of the chicken It can be made ahead and reheated, so it makes a perfect dinner party entree.
Ingredients:
olive oil, chicken, salt, chile, cumin, thyme leaves, cayenne pepper, flour, vegetable, ginger, cloves, apple cider
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Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.
Grandma Oma always made these, and I still do. They are a welcome change on a relish tray.
www.allrecipes.com
This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!
This is the 'salsa de tomatillo' that I grew up with. It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!
www.allrecipes.com
Spice up your usual chicken kabobs with Chef John's recipe for chorizo and chicken skewers--the perfect way to grill this summer!
Spice up your usual chicken kabobs with Chef John's recipe for chorizo and chicken skewers--the perfect way to grill this summer!
Ingredients:
chicken breasts, spanish chorizo, olive oil, sherry vinegar, oregano, cayenne pepper, red onion, red bell pepper, metal skewers
www.allrecipes.com
Strips of top sirloin are marinated in a zesty Thai-inspired mixture and grilled on skewers for meat that's tasty and tender.
Strips of top sirloin are marinated in a zesty Thai-inspired mixture and grilled on skewers for meat that's tasty and tender.
Ingredients:
ginger, cloves, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, cayenne pepper, lemon grass, sirloin, metal skewers
www.delish.com
This dish is loosely based on one that René Redzepi makes at his Copenhagen restaurant, Noma, using Nordic herbs instead of cilantro and pickled vegetables in place of citrus.
This dish is loosely based on one that René Redzepi makes at his Copenhagen restaurant, Noma, using Nordic herbs instead of cilantro and pickled vegetables in place of citrus.
Ingredients:
vegetable oil, onion, carrot, cayenne pepper, cilantro leaves, kumquat, meyer lemon, orange, radicchio, walnut, dry red wine, grapefruit, mandarin oranges, chicken, butter