336739 chile butter black rsc Recipes

butter, chopped carrots, chopped celery, chopped onion, chicken broth, diced tomatoes with green chile peppers, black beans, drained and rinsed, cooking sherry, minced garlic, ground cumin, ground cayenne pepper, salt to taste, chopped fresh cilantro

bacon , crisply cooked and crumbled, drippings reserved, onion, finely chopped, garlic, minced, salt, pepper, chopped green chiles, drained, black-eyed peas, beef broth, diced tomatoes and green chiles

unsweetened chocolate squares (4, 1 oz each), butter, black pepper, eggs, lightly beaten, sugar, vanilla, kahlua, vodka, all-purpose flour, salt, baking powder, chopped walnuts or 1 cup toasted sliced almonds, powdered sugar (optional)

flour, tb. sugar, tp. baking powder, tp. salt, egg, beaten, milk, melted butter, black raspberries

roasting chickens (with bones cut into eight pieces), red chili powder, ginger-garlic paste, salt, white butter, black cumin seeds, tomato, pureed (i usually use 1 kg for extra gravy n also increase amount of butter n cream), sugar, red chili powder, salt, white butter, fresh cream, sliced green chilies, crushed fenugreek leaves

reynolds wrap foil, tilapia fillets, red bell pepper, sliced in thin strips, orange bell pepper, sliced in thin strips, sweet onion, sliced in thin strips, cajun seasoning (purchase your favorite or make your own ), ice cube, butter, softened, chili powder, fresh lime juice, lime zest, black beans, drained and rinsed, grape tomatoes, sweet corn, drained and rinsed, onions, minced, fresh cilantro, chopped, olive oil, balsamic vinegar, salt and pepper, to taste, guacamole (purchase your favorite or make your own)

oil, basmati rice, water, zucchini, diced, corn kernel, salt, allspice, oil, diced onion, ground beef, garlic powder, ginger powder, canned chipotle chile, minced, adobo sauce, tomatoes, halved, ground coriander, salt, black pepper, allspice, butter, almonds, golden raisin, parsley or 2 tbsp cilantro, minced, reynolds wrap foil

ears fresh corn, shucked, chile butter , recipe follows, kosher salt, freshly ground pepper, freshly ground pasilla , ancho, or guajillo powder, butter, room temperature, salt and freshly ground black pepper

unsalted butter, softened, chipotle peppers , canned in adobo, garlic, chopped shallots, lime, juiced, salt and freshly ground pepper, tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped, fresh lime juice, chopped red onion, jalapeno pepper, finely chopped, olive oil, honey, salt and freshly ground pepper, coarsely chopped cilantro, shrimp, shelled and deveined, smoked chile butter, kosher salt and freshly ground pepper, tomatillo salsa

black walnuts, butter, sugar, flour, salt, milk, scalded, eggs, beaten, heavy cream, vanilla

butter, yellow onion, chopped fine, cumin, dried chipotle powder (to taste), mexican oregano, chicken broth , preferably homemade roast chicken stock, prepared salsa, cooked chicken , chopped into bite-sized pieces, cooked black beans

basmati rice (recommended : tilda), canola oil, unsalted butter, cumin seeds, asfoetida powder (hing) - optional, but recommended, white onion, finely diced, green cardamom pods, crushed, cinnamon stick, whole fresno chile, minced (depending on how hot you like things), black-eyed peas, drained and rinsed, scant 2 cups hot water, salt, minced fresh cilantro

butter, softened, chopped fresh mint, salt, serrano chile, seeded and finely chopped, white sandwich bread, sliced english cucumber, fresh lime juice

butter, softened, lime zest, lemon zest, garlic cloves, minced, seeded and minced jalapeno pepper, chopped fresh thyme, salt and freshly ground pepper to taste

granulated sugar, light brown sugar , packed, half-and-half or 2 cups cream, light corn syrup, butter, black walnut, coarsely chopped, vanilla

eggs, warm milk, butter, black beans, cooked wild rice, salsa

dried guajillo chiles, stemmed, seeded, thinly sliced, dried ancho chiles, stemmed, seeded, thinly sliced, butter, shallots, chopped, whole chipotle chiles (from can), drained, stemmed, seeded, sliced, water, chopped fresh chives, beef tenderloin roast, olive oil, salt, ground black pepper, chopped fresh parsley

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.