View allAll Photos Tagged chilipowder
Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (where it is also sometimes known as chili powder blend or chili seasoning mix).[1] It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently.
Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Bangladeshi, Korean, Mexican, Portuguese, and Thai. A chili powder blend is the primary flavor in American chili con carne.[1]
#Powder #Macro Mondays
My original intent was not to spread chili powder everywhere. However, the best laid plans gone awry, but the disorder works for me!
These spices were a lovely gift and meant for delicious cooking, but I had to photograph it first!
I had a big "scary" round-number birthday today - which can be a bit sad when your family is living in other countries all around the globe but my wonderful husband, sons and very dear friends around Munich made it a very special day (and I had to recharge my phone twice due to all the messages and video calls from all around the world :-) )
Turmeric - Chili Powder - Ground Coriander- Star Anise, all stars of an Indian Curry. I try to cook a curry every Saturday and I simply love the way all the flavours blend into something quite delicious be it beef, chicken, lamb or vegetable.
The basic spices that most Indian dishes contain. How many do you recognize? Which ones have you cooked with?
From left to right: cumin, chili powder, mustard seeds, turmeric.
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For Macro Monday: A spoonful
# #MacroMondays #HotCold
I had a problem when I wanted to add this photo in the group last Monday... :(
LACPIXEL - 2016
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© All rights reserved
When I can't decide what I'd like for dinner, sometimes I just decide to make a little bit of everything. Making chili is fun because of all of the flavors and ingredients. I don't think I've ever made it the same way, since it's usually "spur of the moment" and I go with what I have on hand.
You want the recipe?
I listed all of the ingredients I used in the tags. A little bit of this and a little bit of that, add some heat, let it simmer for a couple of hours and taste it as you go. Once the flavors all come together, you have a good bowl of chili.
(I liked both of these photos and couldn't decide on just one, soooo).
Moving along the street we came upon this veggie/fruit cart. I didn't get a chance to have breakfast, so I had been running on water.
I tossed aside my worries about trying food from the carts. Part of it was because I was starving, the other part was because what I was having contained lime juice...and lime juice is acid, and kills stuff right? Right.
Anyway, I had cucumbers (there they are being prepared) with lime, chili powder and sea salt. It was ridiculously good! I can never get enough of the limes down there. They taste so much better.
I scarfed down my bag of cucumbers...and we headed to the hotel.
We hung around the rest of the day, didn't really do much, but I was enjoying myself.
I didn't know what to expect the next day, but I didn't care. I was too busy enjoying what time I had spent in this charming little town.
Let's Roast Favas:
Step 1: Preheat your oven to 400 F. Hull the beans. Cook the favas as you normally would- I boil for 20 minutes, cool and then you are set, no need to peel off the inner skins.
Step 2: Drain cooked beans, and empty out between two layers of paper towels to pat dry. Arrange in a single layer on a foil-covered baking sheet.
Step 3: Drizzle with olive oil, or other high smoke point oil of choice, and toss lightly so that they’re all evenly coated. Roast for about 15 to 20 minutes or until golden brown and crunchy. They’ll change in color before they’ve fully crisped up, so check the texture before you pull them out. Be careful; they will go from perfect to burnt very quickly. Cook times will vary slightly depending on your oven.
Step 4: Toss roasted beans in spice(s) of choice, and enjoy! I used salt, pepper and chili powder.
Grilled tilapia marinated in olive oil, lime, chili powder and cumin. Served on top of a grilled corn tortilla with homemade guacamole and lettuce.
SPIcy ConTAineRS :P
Vibrant And Aromatic Spices Pouring Out Of The Jars…
#colorfulspices #ingredient #fineherbes #turmeric #spicepowder #chilipowder #garammasala #antioxidants #paprika #spilledspices #flavoringspices #pouredout #kitchencrystaljars #aromaticassortment #foodflavors #spicemountain #ruleofodds #naturalhues #spiceworld #photoshoot #spicephotography #stockphotographs #fineartprints #stilllifephotographer #artist #kk #kashi #klicks #kklicks #kashiklicks
Feel free to fave and comments but If anyone want to use my imageries for commercial or private use, please contact me.
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Ingredients:
3 tablespoon sugar
1 tablespoon paprika
1 teaspoon ground chili powder
1 teaspoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground black pepper
1 teaspoon salt
1/3 cup vegetable oil
1 cup assorted unsalted nuts, such as peanuts, almonds, walnuts, pecans
3 cups Rice Chex® cereal
3 cups Corn Chex® cereal
3 cups Wheat Chex® cereal
1 cup miniature cheese crackers
1 cup miniature pretzels
Directions:
1. In small bowl, mix sugar, paprika, chili powder, curry powder, cumin, coriander, pepper and salt; set aside.
2. In large microwavable bowl, combine oil and nuts. Microwave uncovered on High about 2 minutes or until fragrant. Stir in cereals, crackers and pretzels until evenly coated. Stir in sugar mixture until evenly coated.
3. Microwave uncovered on High 2 to 3 minutes, stirring every minute, until mixture is thoroughly heated. Spread on paper towels to cool. Store in airtight container.
Peter Luger Extra Thick Cut Bacon from Peter Luger Steak House, seasoned with chili powder. For waking up with a bang.
My wife made a large pot of New Year's Good Luck soup for lunch and dinner. Had a couple bowls; so far. Last bowl I added two Tbsp of Apple Cider vinegar (at my wife's suggestion ). It's delicious with the addition of sour; balances the salty Ham, sweet Carrots; and bitter Mustard Greens!
Our house
Knoxville, Tennessee
Wednesday, January 1st, 2024
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শুকানোর পর মরিচ কৃষাণীরা পাকা মরিচ বাছাই করছেন ডালায়।
Device: Canon 5D Mark III
March, 2015
Bagura, Bangladesh.
Scavenge Challenge - 20. The specialty is spice. Spice jars, spices, spicy foods...let's see some flavour.
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A sincere THANK YOU to Judy and Andy, my world class Sister and Brother In Law who are always way too generous in their gifting every holiday ! And one more THANK YOU to the Pendery's chili folks who know how to make chili peppers sing and dance. : )) Time to fire up the smoker !
update: no way in hell i'm finishing that chicken. looks like there will be some left over for dinner! two tiers of this box is a little too much for me.
DESCRIPTION
Flattened chicken breasts with a crunchy
coating hold a delicious cheesy filling.
INGREDIENTS
1 container (8 oz) chives-and-onion cream cheese spread
3/4 teaspoon garlic powder
1/3 cup drained Old El Paso® pickled jalapeño slices (from 12-oz jar)
1/2 cup canned (drained) Green Giant® whole kernel corn
6 Old El Paso® taco shells (from 4.6-oz box), coarsely broken
3/4 teaspoon chili powder
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
1/2 to 3/4 cup buttermilk
3 tablespoons honey
1 cup shredded Mexican cheese blend (4 oz)
1 2/3 cups Old El Paso® Thick 'n Chunky salsa
2/3 cup sour cream
DIRECTIONS
1.Heat oven to 350°F. In medium bowl, stir together cream cheese, garlic powder, jalapeños and corn; set aside.
2.Place broken taco shells in resealable food-storage plastic bag; seal bag. Crush taco shells with rolling pin until coarsely ground. (Or, place broken taco shells in food processor bowl with metal blade; process until coarsely ground.) Pour crumbs into shallow dish; stir in chili powder.
3.Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Spread butter over one side of each chicken breast.
4.Place about 1/3 cup cream cheese mixture on center of buttered side of each chicken breast; roll up chicken. Pour buttermilk into shallow dish. Dip chicken rolls in buttermilk, then coat with crumb mixture. Insert toothpick to secure. Place in ungreased 8-inch square (2-quart) glass baking dish. Drizzle with honey.
5.Bake 35 to 45 minutes or until chicken is no longer pink in center. Sprinkle with Mexican cheese blend; bake 4 to 5 minutes longer until cheese is melted. Serve with salsa and sour cream.
High Altitude (3500-6500 ft): Heat oven to 375°F.
The spices I use most often in my kitchen.
Want to know what these spices are? Check out the image with labels
About a week or two ago I stumbled across a recipe for "Poor Man's Porchetta. This version used a pork shoulder instead of an entire pork loin, heavily rubbed with herbs and spices and then slow roasted in the oven.
I was at work the other day and for some reason that recipe popped into my head. I thought to myself, Scott, you can make that a "Poorer Mans" recipe. That's when it hit me, SPAM! Heck it was good enough to keep my uncles alive during WW2 while island hopping in the pacific, it just may work for this.
This afternoon I went out and bought a can of Spam. I then rubbed it with a blend of fennel seed, rosemary, ancho chili powder, sweet Hungarian paprika and ground black pepper.
The photo you see here is just step number one in the process. After rubbing the Spam down with the spices, I wrapped it in plastic wrap and set it in the refrigerator to marinate for about 18 hours.
Tomorrow morning I plan on wrapping this with pepper bacon and slowly smoking on the Weber Grill.
Last night we had sushi for dinner. I haven't had it in a while and I was completely overdue!
I can't remember it ever tasting so good!
This one is the Firecracker Roll, and man-oh-man is it spicy!!!
UPDATE!: Okay, so I made it somewhere on Explorer with this photo. But I just spent 2 hours trying to find it. I couldn't, so I'm just going to believe everyone that I'm on there somewhere. ^_^ This being said, my day has been made!!!! This is my first photo to ever make it up there with the Pros! I'm now going to go bask in the glory and drink all the Champagne I can get. Thank you so much guys!!!!!
INGREDIENTS:
2 tablespoons chili powder
1 1/2 teaspoons dried oregano leaves
1 1/4 teaspoons ground red pepper (cayenne)
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon pepper
2 packages (1 lb each) chicken wing drummettes
Sour cream, if desired
Paprika, if desired
DIRECTIONS:
1. In 1-gallon resealable food-storage plastic bag, place all ingredients except chicken, sour cream and paprika. Seal bag; shake to blend seasonings. Add chicken; seal bag and shake until chicken is coated with seasonings. Refrigerate at least 1 hour to marinate but no longer than 24 hours.
2. Heat gas or charcoal grill. Place chicken in grill basket (grill "wok"). Place basket on grill over medium heat. Cover grill; cook 20 to 25 minutes, shaking basket to turn chicken after 10 minutes, until juice of chicken is clear when thickest part is cut to bone (180°F).
3. Serve chicken with sour cream sprinkled with paprika.
Fancy avocado toast for breakfast with pepitas, chili, sesame and a drizzle of honey. Food photo by Jackie Alpers for the Food Network.com see more great Tucson meals: www.foodnetwork.com/restaurants/photos/places-to-eat-tucson
INGREDIENTS
8 Old El Paso® taco shells
2 tablespoons olive or vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/4-inch cubes
1 large onion, chopped (about 1 1/4 cups)
2 cloves garlic, finely chopped
1 medium jalapeño chili, seeded, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
2 medium tomatoes, chopped (about 1 1/2 cups)
2 cups shredded lettuce
1 cup shredded Cheddar cheese (4 oz)
1/4 cup chopped fresh cilantro
DIRECTIONS
1. Heat taco shells as directed on package.
2. Meanwhile, in 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Cook chicken in oil about 6 minutes, stirring occasionally, until no longer pink in center. Remove chicken from skillet, and keep warm.
3. In same skillet, heat remaining 1 tablespoon oil until hot. Cook onion in oil about 4 minutes, stirring occasionally, until tender. Stir in garlic, jalapeño chili, cumin, chili powder and salt. Cook 1 minute, stirring constantly. Return chicken to skillet. Stir in tomatoes. Cook about 2 minutes, stirring occasionally, until hot.
4. To serve, place 1/4 cup shredded lettuce in each taco shell; divide chicken mixture among shells. Top with cheese and cilantro.
From the upper Rio Negro of Amazonas, Brazil
Presented by Culinary Culture Connections (culinarycultureconnections.com/)
INGREDIENTS:
1 1/2 lb beef stew meat
4 medium potatoes, cut into 1-inch pieces
1 medium onion, coarsely chopped (3/4 cup)
3 cans (14.5 oz each) diced tomatoes with zesty mild green chilies, undrained
1 3/4 cups Progresso® beef flavored broth (from 32-oz carton)
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon garlic salt
1/8 teaspoon pepper
DIRECTIONS:
1. In 3 1/2- to 4-quart slow cooker, mix all ingredients.
2. Cover; cook on Low heat setting 9 to 10 hours.