View allAll Photos Tagged chilipowder
Haven't made this for a long time since Todd declared pork tenderloin as verboten. I skipped the black pepper in the sauce, but probably shouldn't have. Its been too spicy in the past, but this didn't have much heat at all (I thought the chili powder might have been contributing heat, but I guess I was wrong). This was my lonely Wednesday night dinner, since Todd is working late.
www.myrecipes.com/recipe/spiced-pork-with-bourbon-reducti...
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Pair pork tenderloin with sweet 'n' tangy bourbon sauce for a delicious 20-minute dinner. Substitute chicken broth for bourbon (if you prefer), and serve with couscous or rice.
5/5
Yield: 4 servings (serving size: 3 pork slices and 2 tablespoons sauce)
Ingredients
Sauce:
1/2 cup bourbon
1/4 cup packed dark brown sugar
1/4 cup low-sodium soy sauce
3 tablespoons cider vinegar
1 1/2 teaspoons bottled minced garlic
1/2 teaspoon black pepper
Pork:
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon salt
1 (1-pound) pork tenderloin, trimmed
Cooking spray
Preparation
To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.
To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.
Nancy Hughes, Cooking Light
APRIL 2006
Nutritional Information
Amount per serving
Calories: 277
Calories from fat: 13%
Fat: 4g
Saturated fat: 1.4g
Monounsaturated fat: 1.8g
Polyunsaturated fat: 0.5g
Protein: 24.9g
Carbohydrate: 16.7g
Fiber: 0.5g
Cholesterol: 74mg
Iron: 2.2mg
Sodium: 673mg
Calcium: 29mg
Klik om alles te lezen over: zelf chilipoeder maken
Automatically translated link: grinding your own chili powder
(ccc-23-2-2012)
INGREDIENTS:
2 pounds ground beef chuck
1 pound bulk Italian sausage
3 (15 ounce) cans chili beans, drained
1 (15 ounce) can chili beans in spicy
sauce
2 (28 ounce) cans diced tomatoes with
juice
1 (6 ounce) can tomato paste
1 large yellow onion, chopped
3 stalks celery, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 green chile peppers, seeded and
chopped
1 tablespoon bacon bits
4 cubes beef bouillon
1/2 cup beer
1/4 cup chili powder
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons hot pepper sauce (e.g.
Tabascoâ„¢)
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon white sugar
1 (10.5 ounce) bag corn chips such as
Fritos®
1 (8 ounce) package shredded Cheddar
cheese
Heres a recipe that im going to make for Saturday morning. This sounds pretty good! Just throw all the ingredients( except the pepto, thats for afterwards) into a blender and blend for a minute or 2. Then simmer in a saucepan for about 5 minutes.
I would like to try to incorperate this into a burger or mix into a cream cheese for either a dip or sandwich spread
Marinade for Jerk Pork
1 T ground allspice (piment in dutch)
¾ t ground cinamon
½ t ground nutmeg
½ t chilipowder
2 small chillies
2 cloves garlic, chopped
4 T limejuice
1 T olive oil
Marinade porkchops for 4-6 hours.
Grill in grillpan.
Serve with (coconut) rice and mango, cucumber red onion salsa.
With a dressing of
2 T limejuice
2 T fishsauce
1 T palmsugar
2 T sweet chilisauce
Lots of fresh coriander.
It was a nice dish. But next time I’ll try a different marinade. I’ve seen better on the internet. With ginger and soy, for example. But it's a nice way to spice up a simple pork chop or fillet of pork.
From : Aromatische Gerechten. (Spice It)
Lovely weather this autumn evening, went by the butchers on my way home and asked for something to BBQ, since he was out of horse we decided to go for pig/pork. After some talking back and forth we came to the conclusion that Loin of Pork would be the best thing for the day. He advised against wet marinade but approved of a dry rub with spice/herbs.
well why not? Homegrown tomato, red wine, German chillipowder, Cumin (Cuminum cyminum), Turmeric (Curcuma longa), Nutmeg (Myristica fragrans) and Coriander (Coriandrum sativum).
Served with some of the Indian Cress (Tropaeolum majus) - en.wikipedia.org/wiki/Tropaeolum_majus - seen in the background.
Pictures taken along the evening.
Adapted from The Beeroness, this is a sweet, tangy, garlicky, oniony, beery mop or smear perfect for anything - veggies, tofu, chicken, pork or beef!
Adapted from The Beeroness, this is a sweet, tangy, garlicky, oniony, beery mop or smear perfect for anything - veggies, tofu, chicken, pork or beef!
This fat free, spicy bean dip is absolutely delicious and fat free - not to mention a great addition to picnics, potlucks and Tuesday taco nights! I made a variation on the unfried bean recipe from Vegan Bites, and since I had lots of jalapenos left over I scaled it way up!
Flank steak was on sale in cryovac packs, so picked one up earlier in the week for whenever...and Friday ended up being whenever. Used the steak + spices part of this recipe, ignored the rest and made fries. I also cut the salt way down, probably by half.
find.myrecipes.com/recipes/recipefinder.dyn?action=displa...
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4/5 stars
Look for tubes of prepared polenta in the refrigerated part of the produce section.
Yield: 4 servings
Ingredients
* 4 teaspoons canola oil, divided
* 3/4 teaspoon kosher salt, divided
* 1/2 teaspoon ground cumin
* 1/2 teaspoon chipotle chile powder
* 1/4 teaspoon freshly ground black pepper
* 1 (1-pound) flank steak, trimmed
* 1 (18-ounce) tube of polenta, cut into 8 slices
* 1 ripe peeled avocado, sliced
* 1/2 cup fresh cilantro leaves
* 1/2 cup (2 ounces) crumbled queso fresco
* 1/2 cup refrigerated fresh salsa
* Lime wedges (optional)
Preparation
1. Heat a grill pan over medium-high heat. Combine 1 teaspoon oil, 1/2 teaspoon salt, cumin, chile powder, and pepper; rub evenly over steak. Add steak to pan; cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Cut steak diagonally across grain into thin slices.
2. While steak rests, brush remaining 1 tablespoon oil over both sides of polenta slices; sprinkle evenly with remaining 1/4 teaspoon salt. Add polenta to pan; cook 3 minutes on each side or until browned. Arrange 2 polenta slices on each of 4 plates; divide avocado evenly among servings. Top each serving with about 3 ounces steak, 2 tablespoons cilantro leaves, 2 tablespoons queso fresco, and 2 tablespoons salsa. Serve with lime wedges, if desired.
Nutritional Information
Calories:
397
Fat:
19.2g (sat 4.6g,mono 10.1g,poly 2.6g)
Protein:
28.9g
Carbohydrate:
24g
Fiber:
5.1g
Cholesterol:
41mg
Iron:
3.1mg
Sodium:
739mg
Calcium:
70mg
Caroline Wright, Cooking Light, JUNE 2010
Getting bored = Getting braver. Tonight I mixed the above 7 spices together (with sea salt) and used it as a chicken rub. I'm not sure these spices necessarily go together, but it was delicious!
Dressing was White balsamic vinegar, juice from an orange, fresh ginger, fresh garlic, fresh basil, and some of the above rub. Very tasty!
Star anise, turmeric, fennel seeds, cumin, coriander & chili powder -- the makings of Indian curry, made with a Singaporean grandmother's recipe.
www.atigerinthekitchen.com/2010/01/indian-chicken-curry.html
Klik om alles te lezen over: zelf chilipoeder maken
Automatically translated link: grinding your own chilipowder
The finished product, ready to be eaten. The recipe is here.
I had enough ground lamb for a recipe and a half, which should have covered 6 eggs, but was only enough for 5 and a small meatball.
I didn't really deep fry them either. I used a method that Alton Brown used to fry chicken.
The lamb was very good, as were the eggs, but I don't know if I would go through all the trouble to encase the eggs, but I would make meatballs out of lamb and spice mixture.
Lovely weather this autumn evening, went by the butchers on my way home and asked for something to BBQ, since he was out of horse we decided to go for pig/pork. After some talking back and forth we came to the conclusion that Loin of Pork would be the best thing for the day. He advised against wet marinade but approved of a dry rub with spice/herbs.
well why not? Homegrown tomato, red wine, German chillipowder, Cumin (Cuminum cyminum), Turmeric (Curcuma longa), Nutmeg (Myristica fragrans) and Coriander (Coriandrum sativum).
Served with some of the Indian Cress (Tropaeolum majus) - en.wikipedia.org/wiki/Tropaeolum_majus - seen in the background.
Pictures taken along the evening.
Kim’s Buttermilk Fried Chicken
Soak:
2 eggs,
1 cup buttermilk,
1/3 c water,
six dashes tabasco,
salt, pepper, and
a little garlic powder for the soak.
Dredge,
use a cup and a half or so of self rising flour,
garlic powder,
paprika,
salt, pepper,
and a dash of chili powder.
Soak chicken for at least ½ hour. Then dredge through flour mixture. Fry on the stovetop with vegetable oil.
www.bhg.com/recipe/pancakes-waffles/waffles/
Buttermilk Waffles
Ingredients
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 teaspoon salt
2 eggs
2 cups buttermilk (or 2 tbsp vinegar and fill with milk up to 2 cups and let sit 5 minutes)
1/2 cup cooking oil or butter, melted
1 teaspoon vanilla
Directions
1. In a medium bowl stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
2. In another medium bowl beat eggs slightly; stir in milk, oil, and vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
3. Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle baker (use a regular or Belgian waffle baker). Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm.
4. Makes 12 to 16 (4-inch) waffles
Cuban-Style Black Beans and Rice
from whole foods recipes
I cut the rice in half since it tends to fill you up too much and wanted more of the beans - the ratio, IMO, was much better. I also used brown basmati rice and opted to use vegetable broth instead of water - turned out perfectly!
I also added in a jalapino pepper and could not find my chili powder so I used red chili paste. oh, and skipped the whole cilantro and lime bit... but i guess you can see that!
Brown Rice
2 cups brown rice
4 cups water
1/2 teaspoon sea salt
Black Beans
1 tablespoon olive oil
1 large onion, chopped
1 red bell pepper, chopped
5 cloves garlic, minced
1/2 teaspoon chili powder
1 can (14.5 ounce) diced tomatoes with their liquid
3 cups (cooked) black beans, drained
Sea salt, to taste
Ground pepper, to taste
Chopped, fresh cilantro for garnish (optional)
1 lime, cut in 4-6 wedges for garnish (optional)
Place rice in a strainer and rinse under cool running water. Heat a stainless steel or cast iron skillet over low heat and add rice. Dry roast the rice for 3 minutes, stirring occasionally, until rice is dry and aromatic.
Place the roasted rice in a pot. Add the water and salt and cover with a lid. Bring to a boil. Lower heat and simmer for 1 hour, or until the water is absorbed and rice is tender. Remove from heat. For fluffier rice, after the rice comes to a boil, place it in a covered casserole dish and place in a preheated 225°F oven for one hour.
Meanwhile, heat a large skillet over medium high heat. When pan is hot, add olive oil. Add the onion and sauté for 2 to 3 minutes. Add the bell pepper, garlic and chili powder. Continue to sauté for 2 more minutes. Reduce heat to low, add diced tomatoes and simmer, uncovered, 15 minutes. Add beans and simmer 5 minutes longer to heat through. Taste and adjust seasoning with salt and pepper.
Serve beans over brown rice with cilantro and lime wedges.
Nutrition
Per serving (About 19oz/529g-wt.): 430 calories (50 from fat), 6g total fat, 1g saturated fat, 14g protein, 84g total carbohydrate (11g dietary fiber, 6g sugar), 0mg cholesterol, 990mg sodium
The eggs encased in lamb frying in a pan. At the bottom is the little meatball I had left over.
Total fry time was between 15 and 20 minutes.
The recipe is here and the finished product is here .
Also, I wore a hat with a brim, as suggested by Alton Brown, and it does keep the grease off the glasses.
I decided to give the one of chili recipes from Cooking for Two a try. It wasn't spicy as I was expecting, despite putting in a bit of extra chipotle pepper and adobo sauce. It was quite a bit simpler and less time consuming than my usual more complicated recipe.
A close view of Flamin' Hot Cheetos reveals the spicy chili cheese powder seasoning that coats the puffed cornmeal snack and gives it the distinctive hotness that has a created a cult following. A janitor at Frito-Lay, Richard Montañez, pitched the idea to the company president, and the snacks were introduced to the public in 1992. Some schools have banned the snacks, saying they are unhealthy and may cause intestinal distress to children and other sensitive groups. (Photo by Carmen K. Sisson/Cloudybright)
Had made these before a few years ago and had forgotten about them, but they are a good quick lunch item and I was out of lunch ideas for taking to work this week. I substituted agave nectar for the honey, and reduced the salt to 1/2 tsp. Served over boil-in-bag brown rice with scallions (I bought waaaaaay too many scallions for the recipes from yesterday).
find.myrecipes.com/recipes/recipefinder.dyn?action=displa...
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5/5 stars
One of the most popular Cooking Light chicken recipes, these sweet and spicy grilled chicken thighs are flavored with chili powder, cumin, garlic and cider vinegar.
Yield: 4 servings (serving size: 2 chicken thighs)
Ingredients
* 2 teaspoons garlic powder
* 2 teaspoons chili powder
* 1 teaspoon salt
* 1 teaspoon ground cumin
* 1 teaspoon paprika
* 1/2 teaspoon ground red pepper
* 8 skinless, boneless chicken thighs
* Cooking spray
* 6 tablespoons honey
* 2 teaspoons cider vinegar
Preparation
Preheat broiler.
Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.
Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.
Nutritional Information
Calories:
321 (31% from fat)
Fat:
11g (sat 3g,mono 4.1g,poly 2.5g)
Protein:
28g
Carbohydrate:
27.9g
Fiber:
0.6g
Cholesterol:
99mg
Iron:
2.1mg
Sodium:
676mg
Calcium:
21mg
David Bonom, Cooking Light, MARCH 2007
I was invited to a BBQ today at the evening, so for lunch needed something not to heavy.
Started to look around the apartment and slowly built a craving for thin spaghetti.
Wanted something more but not to much.
Crushed and sliced 4 cloves of garlic that I melted in some butter and oil, added some chili powder and a few large handfulls of cut cherry tomato.
added about 0.1 dl creme and let it reduce with the tomato so that nothing got burnt in the pan.
Served with freshly ground black pepper.
A bowl of Flamin' Hot Cheetos reveals the spicy chili cheese powder seasoning that coats the puffed cornmeal snack and gives it the distinctive hotness that has a created a cult following. A janitor at Frito-Lay, Richard Montañez, pitched the idea to the company president, and the snacks were introduced to the public in 1992. Some schools have banned the snacks, saying they are unhealthy and may cause intestinal distress to children and other sensitive groups. (Photo by Carmen K. Sisson/Cloudybright)
Lovely weather this autumn evening, went by the butchers on my way home and asked for something to BBQ, since he was out of horse we decided to go for pig/pork. After some talking back and forth we came to the conclusion that Loin of Pork would be the best thing for the day. He advised against wet marinade but approved of a dry rub with spice/herbs.
well why not? Homegrown tomato, red wine, German chillipowder, Cumin (Cuminum cyminum), Turmeric (Curcuma longa), Nutmeg (Myristica fragrans) and Coriander (Coriandrum sativum).
Served with some of the Indian Cress (Tropaeolum majus) - en.wikipedia.org/wiki/Tropaeolum_majus - seen in the background.
Pictures taken along the evening.
Chili powder blend is composed chiefly of chili peppers and blended with other spices including cumin, oregano, garlic powder, and salt
Well, ours weren't sliders. I just made them on normal buns. Technicaly they aren't BBQ either since it wasn't smoked...but they were tasty and pretty quick (if you don't count the time I took to dismember the chicken). Probably could be adapted to just roasting a couple of chicken breasts instead, if thats all the recipe is going to use. We didn't put pickle chips on, just served it with potato salad and dill pickles.
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4/5 stars
For a less sweet option, use sliced dill pickles.
Total: 20 minutes
Yield: 4 servings (serving size: 2 sandwiches)
Ingredients
* 1/2 cup no-salt-added ketchup
* 1 tablespoon dark brown sugar
* 1 tablespoon cider vinegar
* 1 teaspoon chili powder
* 1/2 teaspoon garlic powder
* 1/2 teaspoon onion powder
* 1/2 teaspoon dry mustard
* 1/2 teaspoon smoked paprika
* 1/2 teaspoon ground cumin
* 1/8 teaspoon ground allspice
* 2 cups shredded skinless, boneless rotisserie chicken breast
* 8 (1.3-ounce) sliders mini buns (such as Pepperidge Farm)
* 8 bread-and-butter pickle chips
Preparation
1. Combine first 10 ingredients in a small saucepan over medium heat. Bring to a simmer; cook 3 minutes or until slightly thick, stirring occasionally. Add chicken to ketchup mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated.
2. Spoon 3 tablespoons chicken mixture on bottom half of each bun; top each with 1 pickle chip and top half of bun.
Nutritional Information
Calories:
400
Fat:
7.5g (sat 2.3g,mono 0.9g,poly 0.5g)
Protein:
30g
Carbohydrate:
52.7g
Fiber:
1.9g
Cholesterol:
60mg
Iron:
2.7mg
Sodium:
481mg
Calcium:
83mg
David Bonom, Cooking Light, MARCH 2011
"I Made This.........97"
I actually stole this from a flickr mate Cris (not to be confused with one of my ex's Kris).
Of course, I could not leave it alone, plus I had quantify it for a much larger batch, and so I altered it a bit. You can refer to Cris' original recipe, but here are the changes I made.
I substituted canned diced tomatoes for the fresh tomatoes, and pureed them. The end result is that the consistency became thicker, as you can see comparing Cris' photo to mine. I also added salt, white pepper, cumin, chili powder and a bit of fresh squeezed lime juice. I also pureed the chipotle peppers in adobo, instead oif the original recipe which called for chopping them.
And since I changed seven things about the original recipe, I can now publish it in my next cookbook as my own creation! LOL! Life is so good!
Oh and thanks Cris! My boss swilled three cups of it in one day. Brownie points are never a bad thing.
Lovely weather this autumn evening, went by the butchers on my way home and asked for something to BBQ, since he was out of horse we decided to go for pig/pork. After some talking back and forth we came to the conclusion that Loin of Pork would be the best thing for the day. He advised against wet marinade but approved of a dry rub with spice/herbs.
well why not? Homegrown tomato, red wine, German chillipowder, Cumin (Cuminum cyminum), Turmeric (Curcuma longa), Nutmeg (Myristica fragrans) and Coriander (Coriandrum sativum).
Served with some of the Indian Cress (Tropaeolum majus) - en.wikipedia.org/wiki/Tropaeolum_majus - seen in the background.
Pictures taken along the evening.
Cooking the Bengali Egg and Potato curry.
The recipe is here.
This just seems odd to me, frying hard-cooked eggs.
But it tastes good.
I used to dislike quinoa...but I've changed my mind!
Recipe blogged at: www.boastfulbaker.com/?p=936
This fat free, spicy bean dip is absolutely delicious and fat free - not to mention a great addition to picnics, potlucks and Tuesday taco nights! I made a variation on the unfried bean recipe from Vegan Bites, and since I had lots of jalapenos left over I scaled it way up!
A close view of Flamin' Hot Cheetos reveals the spicy chili cheese powder seasoning that coats the puffed cornmeal snack and gives it the distinctive hotness that has a created a cult following. A janitor at Frito-Lay, Richard Montañez, pitched the idea to the company president, and the snacks were introduced to the public in 1992. Some schools have banned the snacks, saying they are unhealthy and may cause intestinal distress to children and other sensitive groups. (Photo by Carmen K. Sisson/Cloudybright)
Wasn't sure what to make for dinner last night so I whipped up this stuffed carnival squash with a side of kidney beans, sauteed with onions, garlic, ginger and a little chili powder. So tasty!
Klik om alles te lezen over: zelf chilivlokken maken
Automatically translated link: making your own chili flakes
Flamin' Hot Crunchy Cheetos are arranged to spell the word "hot,"Jan. 3, 2019, in Coden, Alabama. Close inspection reveals the spicy chili cheese powder seasoning that coats the puffed cornmeal snack and gives it the distinctive hotness that has a created a cult following. A janitor at Frito-Lay, Richard Montañez, pitched the idea to the company president, and the snacks were introduced to the public in 1992. Some schools have banned the snacks, saying they are unhealthy and may cause intestinal distress to children and other sensitive groups. (Photo by Carmen K. Sisson/Cloudybright)
Inspired by the delicious "soon tofu" at Tofu Village www.tofuvillage.ca/* , I went online in search of recipes.
The one I tried is from www.maangchi.com/recipe/soondubu-jjigae , but there are others, some of which use chili paste (gochujang) instead of chili flakes/powder (gochugaru). The paste seems to be used more often than the powder. Some recipes use both:
www.smokywok.com (both paste and powder).
www.seriouseats.com (just the powder).
*Excellent, by the way: clean, attractive, cheerful, and offering friendly service and good food.