Mix together the sour cream and chilis and set aside.
Butter a 1 1/2 qt. casserole dish. Put half the rice in the bottom and spread with half the sour cream mixture. Top with half the cheese and sprinkle with salt and pepper. Repeat these layers a second time. Cover and bake for 25 minutes at 375\u00b0f. 190\u00b0c. gas mark 5.
roup of onions, garlic and chilis and cook, stirring, for another
Put sausage in medium saucepan and constantly stir and break up in order to properly brown. Do not drain.
Once sausage is completely browned, add both cans of Rotel.
Let that cook and meld together for about 2 minutes.
Add both cream cheese bars.Constantly stir in order to make sure that cream cheese is completely melted. There should be no lumps of cheese. The cheese melts better with both the hot sausage and Rotel.
Read More http://www.epicurious.com/recipes/member/views/WHITE-TRASH-DIP-50000862#ixzz1b5zhgSbb.
aste, place the lemongrass, garlic, chilis, ginger, shallots, shrimp paste, lime
Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
eady to use for future recipes.
Place water in large pot and add tomatillos, serrano chiles, Sandia chiles, cilantro, garlic and onion.
Bring to boil and simmer for 30 minutes.
Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.)
Add 1/2 of the strained liquid to blender and blend until smooth.
Add lime juice and salt and blend 30 seconds.
Chill before serving.
Presentation: Serve with chips, tortillas or in recipes calling for salsa.
Can be stored in a sealed container for 4 days in the refrigerator.
Save remaining oil for other recipes.
Remove the seeds and flatten half of the chilis in a 9 X 13 flat pan.
Grate or slice Cheddar cheese and layer it over chilis. Make a second layer of the remaining chilis as before.
Make a layer of the Jack cheese.
Beat whites of 4 eggs in a bowl.
Beat yolks in a separate bowl.
To the yolks add 1 1/2 tsp. of salt, pepper, and the can of evaporated milk.
Fold this into the whites and pour over chilis and cheese.
Bake in 325\u00b0 oven for 45 minutes.
Then pour on tomato sauce and bake for 30 more minutes. Makes a lot!
Roast chilis in a shallow pan at approximately 350\u00b0 for 10 to 20 minutes.
Peel and chop the chilis.
Brown hamburger; drain fat.
Add remaining ingredients and simmer to desired consistency. I use a combination of green chili and jalapenos for roasting.
Remove seeds and ribs from chilis and cut chilis lengthwise into 1/2\" slices.
Place chilis and onion in water with vegetable oil. Boil 10 minutes. Add tomato and garlic and simmer for 2 more minutes.
Add cheese and simmer on low for 2 more minutes - enough to blend the cheese without completely melting it. Add cilantro and stir.
Serve with Bhutanese red rice or brown rice.
Spray small round casserole dish with cooking spray.
Layer chilis and cheese.
Top with well beaten eggs gently lifting chilis to allow mixture to go under the chilis.
br>I prefer to use chilis that have seeds and stems
1. Heat grill to medium
2. Whisk together the cream cheese and goat cheese in a medium bowl until smooth. Fold in the cheddar and green onions; season with salt and pepper. Fill each jalapeno half with about 2 Tbsp of the mixture; sprinkle the top with ancho powder
3. Place chilis on the grill, filling side-up and cook unti slightly charred and tender, about 8 to 10 minutes. Spoon the Grilled Red Pepper-Tomato Sauce on to a platter and top with the jalapenos.
Butter dish and place green chilis on the bottom of the dish. Spread cheese on top of chilis.
ilk and seasonings.
Drain chilis. (I don't drain because
Cook spinach, chilis, ginger-garlic, salt together.
Let set for 15 minutes and then puree.
Add water while cooking.
Saute onions and chilis in oil.
Add tomato juice, paste or sauce, cream and cheese.
Add chicken and pour over fried tortilla chips to just cover chips.
Slice chilis and remove fiber and seeds.
Layer chilis, then both cheeses. repeat layers.
Final layer should be cheese.
Blend eggs, flour and evaporated milk.
Bake uncovered at 350\u00b0 for 30 minutes. remove from oven and pour tomato sauce over casserole. Add a layer of both cheeses and bake uncovered for 15 minutes. Serves 6-8.
Mix all ingredients with a whisk and then grind in a mortar and pestle until above mentioned texture is obtained.
Store in an airtight container for up to 3 months for best flavor.
Re: the powdered chili peppers.You should not use chili powder, but rather the powdered chilis. Use the internet to find the best variety of spices. I like a company called Mild Bills for good bulk spices that are not overly expensive.
For example, Pasilla chilis have quick heat with a slight smoky flavor. Dark & roasty, with a heat Factor of 3.