Chile Peppers

Serves 4 . chicken breast , cut into 2 - inch strips CANTALOUPE 1 tbsp . cornstarch SALSA 1 tbsp . soy sauce 1 egg white , slightly beaten 1 jalapeño chile , seeded 1 clove garlic , minced 1 shallot Cooking oil 1 scallion , sliced in 4 ...

Author: Beth Hanson

Publisher: Brooklyn Botanic Garden

ISBN: 1889538132

Category: Cooking

Page: 111

View: 991


Discusses the processes of growing, caring for, and preserving chile peppers and includes an encyclopedic guide to various types and their culinary uses.

Cooking with Spices For Dummies

Dried Chinese chile peppers used in Szechuan cooking are not reconstituted but used whole and added to a stir - fry for flavor . You don't need to eat them ! Making dried chile puree Reconstitute the chiles , remove the stem and seeds ...

Author: Jenna Holst

Publisher: John Wiley & Sons

ISBN: 9780764563362

Category: Cooking

Page: 356

View: 895


Spice up your cooking skills! If your idea of kicking up a dish is using salt and pepper, there’s a rich and fabulously varied world of spices waiting to be discovered. Mace, coriander, mustard seed, fennel, saffron, and paprika don’t have to be those scary, untouchables on the supermarket shelf. Cooking with spices can actually be fun, interesting, enjoyable and, most of all, delicious. Using spices will vastly improve your cooking and make you feel, finally, in command of your kitchen. Cooking with Spices For Dummies is for anyone who’s ever wondered how the great chefs whip up their fabulous-tasting dishes—but wasn’t sure how. And if you’re something of a veteran in the kitchen, you’ll get new, crowd-pleasing tips on how to add sparkle and zip to tried-and-true dishes, like hamburgers and spareribs or sweet potatoes and green beans. Most likely, you’ll find the answer to any question you’ve ever had about spices—plus a lot more—in this handy one-volume guide, like: What makes up a basic spice collection Advice on essential tools—including mills, graters, and mortar and pestle Preparing spices for cooking—including knowing which spices to toast, sauté, or grate A tour of the world of spices by region and country Menu planning and menu samplers arranged by country Once you’ve become familiar with the basics, it’s on to the fun stuff—cooking with spices. After you’ve followed the simple tips on making the most of your ingredients, you’ll be able to comfortably test your skills on the delicious assortment of over 200 recipes, which feature: Basic rubs and spice mixes—including Cajun, Caribbean, Indian Curry powder, Jamaican, and Southern Barbecue Marinades and sauces—including South of the Border Marinade and Teriyaki sauce Salsas and salads—including Tomato Salsa, Plum Salsa, and Spiced Fruit Salad Vegetables and legumes—including Mashed Spiced Butternut and Vegetarian Bean Chili Pasta, potatoes, and grains—including Pasta Puttanesca, Roasted Potatoes with Garlic and Cumin, and Curried Barley Pilaf Chicken, meat, and seafood—including Down Home Barbecued Chicken, Indonesian Beef Sate, and Shrimp Curry Complete with such indispensables as a spice quantity guide (showing exactly how much you should use), a glossary of cooking terms, eight pages of tempting, full-color photos, and humorous cartoons, Cooking with Spices For Dummies gives you just what you need to know to cook with confidence and create delicious, exciting dishes for your family and friends.

The Cooking of Mexico

In searching for that most desirable of spices, black pepper, he thought he had found it when he first tasted chiles. Chiles were spicy and hot, so he referred to them as “chilli peppers.” Even though he was not completely correct, ...

Author: Matthew Locricchio

Publisher: Cavendish Square Publishing, LLC

ISBN: 9780761412175

Category: Juvenile Nonfiction

Page: 80

View: 924


Introduces the different culinary regions of Mexico and presents all kinds of recipes for traditional Mexican dishes.

The Chile Pepper in China

TABLE 2.1 “Qin Pepper” as a Name for Chiles in the North Province Date of earliest source How “Qin pepper” was used ... Thus categorization and naming were key steps in helping Chinese to understand how to use chiles in their cooking.

Author: Brian R. Dott

Publisher: Columbia University Press

ISBN: 9780231551304

Category: Cooking

Page: 276

View: 637


Chinese cuisine without chile peppers seems unimaginable. Entranced by the fiery taste, diners worldwide have fallen for Chinese cooking. In China, chiles are everywhere, from dried peppers hanging from eaves to Mao’s boast that revolution would be impossible without chiles, from the eighteenth-century novel Dream of the Red Chamber to contemporary music videos. Indeed, they are so common that many Chinese assume they are native. Yet there were no chiles anywhere in China prior to the 1570s, when they were introduced from the Americas. Brian R. Dott explores how the nonnative chile went from obscurity to ubiquity in China, influencing not just cuisine but also medicine, language, and cultural identity. He details how its versatility became essential to a variety of regional cuisines and swayed both elite and popular medical and healing practices. Dott tracks the cultural meaning of the chile across a wide swath of literary texts and artworks, revealing how the spread of chiles fundamentally altered the meaning of the term spicy. He emphasizes the intersection between food and gender, tracing the chile as a symbol for both male virility and female passion. Integrating food studies, the history of medicine, and Chinese cultural history, The Chile Pepper in China sheds new light on the piquant cultural impact of a potent plant and raises broader questions regarding notions of authenticity in cuisine.

Steven Raichlen s Healthy Latin Cooking

200 Sizzling Recipes from Mexico, Cuba, Caribbean, Brazil, and Beyond Steven Raichlen. Of all the gifts that the New World bestowed on the Old , none had a wider impact than chile peppers . Within a century of its “ discovery ” by ...

Author: Steven Raichlen

Publisher: Rodale

ISBN: 0875964982

Category: Cooking

Page: 426

View: 519


Presents low-fat versions of traditional Latin American dishes, accompanied by nutrition charts and dozens of health tips

Cooking from the Garden

Cooking chile peppers enhances their sweet and savory flavor components and makes for a more robust taste. But while the flesh softens in cooking, the skin becomes tough, so you'll want to remove it. Cooking a chile makes it easier to ...

Author: Ruth Lively

Publisher: Taunton Press

ISBN: 9781600852473

Category: Cooking

Page: 300

View: 988


In the past, knitters have considered Fair Isle knitting, or stranded knitting as it's also known, to be an advanced style that involves the frightening task of taking scissors to your hard-won work. As intimidating as this may seem, the cutting process, or steeking, is actually not something to worry about. In Fearless Fair Isle Knitting, best-selling knitwear designer Kathleen Taylor walks knitters of all levels through the technique. With Taylor's simple patterns and large, easy-to-follow charts, the projects yield delightfully vibrant results. The 30 stunning designs, which represent Taylor's updates on classic Fair Isle motifs, include jumpers, socks, dresses, hats and bags. With this book, Fair Isle knitting has become more accessible than ever and serious knitters will agree that that's a beautiful thing.

The Complete Chile Pepper Book

The Complete Chile Pepper Book, by world-renowned chile experts Dave DeWitt and Paul W. Bosland, shares detailed profiles of the one hundred most popular chile varieties and include information on how to grow and cultivate them successfully ...

Author: Dave DeWitt

Publisher: Timber Press (OR)

ISBN: 9780881929201

Category: Cooking

Page: 336

View: 857


Chile peppers are hot--they add culinary fire to dishes from a variety of cuisines and inspire near-fanatical devotion in vegetable gardeners and collectors. The Complete Chile Pepper Book, by world-renowned chile experts Dave DeWitt and Paul W. Bosland, shares detailed profiles of the one hundred most popular chile varieties and include information on how to grow and cultivate them successfully, along with tips on planning, garden design, growing in containers, dealing with pests and disease, and breeding and hybridizing. Techniques for processing and preserving include canning, pickling, drying, and smoking. Eighty-five mouth-watering recipes show how to use the characteristic heat of chile peppers in beverages, sauces, appetizers, salads, soups, entrees, and desserts. This gorgeously illustrated, must-have reference for pepper-obsessed gardeners and cooks.

International Dictionary of Food and Cooking

Recipes vary with the manufacturer ( also called hot bean paste , Sichuan hot bean paste ) chilli California A variety of chilli pepper grown in California . It is large , fairly mild and deep red , and resembles the Kashmiri chilli .

Author: Charles Gordon Sinclair

Publisher: Taylor & Francis

ISBN: 1579580572

Category: Reference

Page: 594

View: 958


Provides short definitions for professionals and novices alike of some 24,000 foreign words used in cooking in the English language, including ingredients, cooking processes, cooking implements and equipment, and details of service, as well as scientific, botanical, medical, technological, hygienic, and nutritional terms. Drinks, wines, and spirits are only included where they are used as flavorings in food. c. Book News Inc.

Eat Well Lose Weight

More than 500 Deliciously Satisfying Recipes Better Homes and Gardens ... servings (1 stuffed pepper and 14 cup sauce each) 4 large fresh poblano chile peppers (5 to 6 ounces each) Nonstick cooking spray 8 ounces extra-lean ground pork ...

Author: Better Homes and Gardens

Publisher: Houghton Mifflin Harcourt

ISBN: 9780544178441

Category: Cooking

Page: 544

View: 172


Losing weight doesn’t have to mean resorting to fad diets or buying unusual ingredients. This new edition of the Better Homes and Gardens classic weight-loss cookbook presents healthy eating as it should be, with 500 straightforward, calorie-conscious recipes the whole family will love, along with more than 300 mouthwatering photos. Dig into your favorites, such as burgers, lasagna, enchiladas, and cookies—all approved by registered dieticians, with full nutritional information provided and calorie counts highlighted throughout. And don’t miss the chapters on appetizers, holiday cooking, and restaurant remakes for inspiring ways to eat well even on special occasions. Handy icons flag recipes that are quick, carb-conscious, and gluten-free, and special features show how to customize recipes to better suit your family’s flavor preferences.

The Cooking of Thailand

Chile Peppers, Dried Dried chile peppers are an essential part of Thai cooking. Dried chiles offer a greater variety of chiles to choose from than what is available fresh. For the recipes in this book, look for New Mexico, California, ...

Author: Matthew Locricchio

Publisher: Cavendish Square Publishing, LLC

ISBN: 9781608707447

Category: Juvenile Nonfiction

Page: 96

View: 569


Young chefs have been learning about the joy of cooking with Chef Matthew Loricchio's Superchef series for almost ten years. This updated and expanded second edition invites a new generation of readers to the kitchen to experience the satisfaction of preparing authentic international recipes and sharing their creations with friends and family. Each book opens with a region-by-region look at the focused country and their culinary traditions and contributions to international cuisine. This cultural introduction is followed with an overview of kitchen safety, food handling, and common sense nutrition, then on to a wide variety of recipes that range from soups and salads to main entrees and desserts. In addition to spectacular full color photos, each book is enhanced with line art demonstrating basic instructions and tips from the chef, making each recipe easy to follow.