Reserve 1 cup corn chips and 1/2 cup Cheddar cheese.
Combine remaining chips and cheese with chili, sauces and onion.
Pour into 2-quart casserole.
Bake, uncovered, at 375\u00b0 for 20 minutes (until heated).
Spread top with sour cream; sprinkle remaining chips and cheese on top.
Bake another 5 minutes.
chili, ginger, coriander and rind until finely chopped.
Add fish, sauces
Combined the oil, garlic and sauces in a small bowl. Halve the bok choy lengthwise and place, cut-side up, in a bamboo steamer then drizzle with the combined sauces.
Steam the bok choy, covered, over a wok or large saucepan of simmering water for about 5 mins or until just tender.
Serve the bok choy sprinkled with green onions, cilantro and chili.
bay leaf, peppercorns, cumin and chili peppers in 5 1/4
o taste, but makes the chili thicker, and the fiber content
ff, I make all the sauces ahead so they are all
mooth. Finely chop half the chili pepper and stir in.
For the chilli dipping sauce, combine cilantro, onion, chili pepper and sauces in a bowl. Add a few dashes of Tabasco and squeezes of lime juice to taste. Mix well and spoon into small serving bowls.
Arrange shrimp on a platter of ice. Serve with chili dipping sauce and lime wedges.
Saute onion; remove and cook meat; drain meat.
Add chili and simmer 10 minutes.
Add Worcestershire and Tabasco sauces; add cheese.
Heat until cheese is melted.
You can keep dip warm in crock-pot and serve with chips or whatever you prefer.
Blend or process garlic and chili peppers until chopped finely. Heat half the oil in wok and stir-fry garlic mixture until fragrant. Add beef and stir-fry, in batches, until cooked through. Wipe wok clean and heat remaining oil. Stir-fry beans and red pepper until tender. Return beef to wok along with sauces and onion. Stir-fry until hot. Sprinkle with nuts and serve with lime wedges.
Combine lamb and five-spice in medium bowl.
Heat lightly oiled wok on high heat. Stir-fry lamb, in batches, until browned. Remove from wok.
Add garlic and onion to wok; stir-fry about 5 mins or until onion softens. Add 1/4 cup water, broccolini, peas and mushrooms; stir-fry until vegetables are tender.
Return lamb to wok with 2 tbsp water and sauces; stir-fry until heated through. Season to taste. Serve stir-fry sprinkled with chili pepper.
elek, peanut butter, sugar, wine, sauces, peanuts and 3/4 cup
prouts. Dot with hoisin and chili sauce.
Roll up pancake
ould enjoy.
Like most chili recipes, this one tastes better the
Saute chili peppers in peanut oil, add chicken and cabbage and reduce heat or remove from burner when chicken is browned on outside.
Combine oriental dressing, soy sauce, chili sauces, garlic, chili flakes and rice wine and cook to reduce into a sauce, add chicken and cabbage and cook until done.
p.
Serving along with sauces.
Cut tofu into 3/4-inch cubes, spread, in single layer, on tray lined with paper towels. Cover tofu with more paper towels, and stand for 10 mins.
Heat half the oil in a wok. Stir-fry tofu, in batches, until browned lightly. Drain on paper towels.
Heat remaining oil in wok. Stir-fry onion, garlic, and chili until onion softens. Add pepper and broccolini; stir-fry until vegetables are tender. Add gai lan, choy sum, sauces, and the water; stir-fry until gai lan wilts.
Return tofu to wok; stir-fry until combined. Serve with lime wedges.
oodles).
Add the garlic, chili pepper, lemongrass, carrot, broccoli, green
Wash crabs well. Remove hard top shell, stomach, gills and fibrous tissue. Wash well. Split each crab in half.
Heat oil in a wok or large frying pan over high heat. Add crabs and cook, covered, for 4-5 mins, until crabs change color. Remove and set aside. Add garlic, ginger and chilies to pan. Cook for 1 min. Stir in tomato puree and sweet chili, soy and fish sauces. Simmer for 3 mins.
Blend in coconut milk. Bring to a boil. Return crabs to pan and simmer, covered, for 4-5 mins. Stir in cilantro and serve with rice and Asian greens.
Combine garlic, sauces, chili pepper, sugar, lemon grass and