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Chili Powder

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NEWS
By Pittsburgh Post-Gazette | August 18, 2009
ENCHILADA SAUCE (Tested by the Pittsburgh Post-Gazette) I've had this in my recipe file for more than 15 years and it's a family favorite. It doubles easily and can be used for shredded beef or chicken enchiladas. - Gretchen McKay 2 tablespoons oil 1/3 cup finely chopped onion 1 clove garlic, minced 1/2 cup hot water 1 beef bouillon cube 16 ounces tomato sauce 1-2 tablespoons chili powder 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon cumin 1/2 cup cold water 1 tablespoon cornstarch Heat oil over low heat in large saucepan.
NEWS
July 18, 2004
1 pound sweet Italian sausage, removed from casing 1 pound lean ground beef 2 cups onion, chopped 1 cup green pepper, chopped 3 cloves garlic, minced 1/4 cup all-purpose flour 3 tablespoons chili powder 2 teaspoons cumin seed 3 tablespoons dried leaf basil, crumbled 2 teaspoons dried oregano leaves, crumbled 1 teaspoon salt...
NEWS
September 5, 2007
2 tablespoons olive oil 1 large yellow onion, diced 4 cloves garlic, minced 1 teaspoon cumin 1 teaspoon smoked paprika 1 teaspoon chili powder (more or less to taste) 1/2 teaspoon oregano 5 sweet Italian precooked chicken sausages (12-ounce package), cut into small chunks 1 1/2 pounds ground chicken or turkey 5 medium tomatillos, husks removed, washed and diced 2 tablespoons pickled jalapeo pepper slices, diced Half of a 12-ounce bottle pale ale beer 2 cups chicken broth 14-ounce can navy or other white beans, drained 5-ounce package baby spinach leaves Juice from 1 lime 1/2 cup chopped fresh cilantro Salt and freshly ground black pepper, to taste In a large stockpot, heat the oil over medium-high heat.
NEWS
May 24, 2006
1 tablespoon oil 2 onions, chopped 6 cloves garlic, minced 1 tablespoon chili powder 1/2 teaspoon black pepper 1/4 cup brown sugar 12 ounce bottle chili sauce 1/4 cup cider vinegar 1 tablespoon Worcestershire sauce 3-pound pork shoulder In a saucepan, sauté the onions in the oil until soft. Add garlic, chili powder and pepper and cook about one minute more. Add chili sauce, brown sugar, vinegar and Worcestershire sauce. Heat until boiling, stirring constantly.
NEWS
March 11, 2007
4 tablespoons orange juice, freshly squeezed 3 tablespoons lemon juice, freshly squeezed Salt and pepper to taste 4 salmon fillets, 5 to 6 ounces each Zest from 1/2 of an orange (optional) 4 tablespoons brown sugar (can use light or dark) 2 tablespoons chili powder 1 large garlic clove, minced 2 tablespoons butter, melted In a shallow dish large enough to hold the salmon, combine juices, salt and pepper. Add the salmon, turning to coat with the marinade. Let salmon marinate at room temperature for 20 minutes, turning the fillets once.
LIFESTYLE
January 24, 2012
She offered this recipe for inclusion in "By His Hand We All Are Fed: Washington Square United Methodist Church," a cookbook issued by the church several years ago. The cookbook sold out. Cold chicken-cheese kabobs 1/2 teaspoon salt 1/2 teaspoon chili powder 1/8 teaspoon pepper 1/2 pound boneless, skinless chicken breast, cubed 1/2 cup balsamic vinegar 2 teaspoons olive oil 5 ounces cubed, part-skim...
NEWS
May 12, 2004
Chile and Herb Salt Substitute Dave DeWitt, publisher of Fiery Foods & Barbecue Business magazine, suggests using this salt substitute on baked potatoes, pasta and vegetables - especially corn on the cob. 4 tablespoons dried parsley 4 tablespoons dried basil 2 teaspoons dried rosemary 1 tablespoon dried tarragon or pineapple sage 2 tablespoons dried thyme 1 tablespoon dried dill weed 2 tablespoons...
NEWS
by ZACH TUSSING | January 23, 2007
I really like to eat, so that's why I like to cook. A few years ago, I started to experiment with my own recipe for one of my favorite foods: chili. I really like pasta, so that's why I added spaghetti sauce and noodles to my creation. Also, my grandparents live in Cincinnati, where they have restaurants called Skyline Chili. They say that their secret ingredient is cinnamon, so that's why I added that spice. I usually change a few things every time I make it, but this is my basic recipe.
NEWS
Scott Anderson | Culinary Passion | January 19, 2013
This soup recipe is a delicious Mexican variation called chicken tortilla. The key as always is to use fresh ingredients and to use a quality chicken stock or broth as the base. If you have fresh tomatoes, then please use them, but canned will work equally as well. Do not saute the veggies until they turn to mush. Instead, simply bring out the flavor and allow everything to blend together. I also prefer sautéing in grapeseed oil because it imparts no flavor and takes higher heat.
NEWS
LYNNE ROSSETTO KASPER/Scripps Howard News Service | July 14, 2009
Dear Lynne: Where others improvise like crazy in the kitchen, I plod. I have two left feet in the make-it-up-as-you-go department. My mantra is, follow the recipe to the letter, or fail. Can you actually learn to improvise? -- Stymied Sam Dear Sam: You, too, can learn to riff. Here is what to remember: Follow the technique to the letter (using common sense when needed), but vary ingredients and/or seasonings. Let's take the basic burger. Usually, it is merely ground beef slow-cooked on a grill to 160 degrees degrees at its center (to avoid any tricky organisms)
ARTICLES BY DATE
NEWS
Scott Anderson | Culinary Passion | January 19, 2013
This soup recipe is a delicious Mexican variation called chicken tortilla. The key as always is to use fresh ingredients and to use a quality chicken stock or broth as the base. If you have fresh tomatoes, then please use them, but canned will work equally as well. Do not saute the veggies until they turn to mush. Instead, simply bring out the flavor and allow everything to blend together. I also prefer sautéing in grapeseed oil because it imparts no flavor and takes higher heat.
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LIFESTYLE
November 13, 2012
Alisha Hanlin, 27, has worked in worked in several area restaurants. This year, she started her own food-related business. “I work at Safron Bakery (east of Hagerstown) for Albert Elmerraji,” she said. “I started Pressed Flour as a business in September. My goods are available in Shepherdstown at the Blue Moon Café and at Hypnocoffee. I also do custom cake, cupcake, pie, and pastry platter orders at the retail level, from weddings to baby showers to just because.” Hanlin said she will soon launch a web page for Press Flour.
LIFESTYLE
January 24, 2012
She offered this recipe for inclusion in "By His Hand We All Are Fed: Washington Square United Methodist Church," a cookbook issued by the church several years ago. The cookbook sold out. Cold chicken-cheese kabobs 1/2 teaspoon salt 1/2 teaspoon chili powder 1/8 teaspoon pepper 1/2 pound boneless, skinless chicken breast, cubed 1/2 cup balsamic vinegar 2 teaspoons olive oil 5 ounces cubed, part-skim...
NEWS
By Pittsburgh Post-Gazette | August 18, 2009
ENCHILADA SAUCE (Tested by the Pittsburgh Post-Gazette) I've had this in my recipe file for more than 15 years and it's a family favorite. It doubles easily and can be used for shredded beef or chicken enchiladas. - Gretchen McKay 2 tablespoons oil 1/3 cup finely chopped onion 1 clove garlic, minced 1/2 cup hot water 1 beef bouillon cube 16 ounces tomato sauce 1-2 tablespoons chili powder 1 teaspoon sugar 1/4 teaspoon salt 1/4 teaspoon cumin 1/2 cup cold water 1 tablespoon cornstarch Heat oil over low heat in large saucepan.
NEWS
LYNNE ROSSETTO KASPER/Scripps Howard News Service | July 14, 2009
Dear Lynne: Where others improvise like crazy in the kitchen, I plod. I have two left feet in the make-it-up-as-you-go department. My mantra is, follow the recipe to the letter, or fail. Can you actually learn to improvise? -- Stymied Sam Dear Sam: You, too, can learn to riff. Here is what to remember: Follow the technique to the letter (using common sense when needed), but vary ingredients and/or seasonings. Let's take the basic burger. Usually, it is merely ground beef slow-cooked on a grill to 160 degrees degrees at its center (to avoid any tricky organisms)
NEWS
September 5, 2007
2 tablespoons olive oil 1 large yellow onion, diced 4 cloves garlic, minced 1 teaspoon cumin 1 teaspoon smoked paprika 1 teaspoon chili powder (more or less to taste) 1/2 teaspoon oregano 5 sweet Italian precooked chicken sausages (12-ounce package), cut into small chunks 1 1/2 pounds ground chicken or turkey 5 medium tomatillos, husks removed, washed and diced 2 tablespoons pickled jalapeo pepper slices, diced Half of a 12-ounce bottle pale ale beer 2 cups chicken broth 14-ounce can navy or other white beans, drained 5-ounce package baby spinach leaves Juice from 1 lime 1/2 cup chopped fresh cilantro Salt and freshly ground black pepper, to taste In a large stockpot, heat the oil over medium-high heat.
NEWS
March 11, 2007
4 tablespoons orange juice, freshly squeezed 3 tablespoons lemon juice, freshly squeezed Salt and pepper to taste 4 salmon fillets, 5 to 6 ounces each Zest from 1/2 of an orange (optional) 4 tablespoons brown sugar (can use light or dark) 2 tablespoons chili powder 1 large garlic clove, minced 2 tablespoons butter, melted In a shallow dish large enough to hold the salmon, combine juices, salt and pepper. Add the salmon, turning to coat with the marinade. Let salmon marinate at room temperature for 20 minutes, turning the fillets once.
NEWS
by ZACH TUSSING | January 23, 2007
I really like to eat, so that's why I like to cook. A few years ago, I started to experiment with my own recipe for one of my favorite foods: chili. I really like pasta, so that's why I added spaghetti sauce and noodles to my creation. Also, my grandparents live in Cincinnati, where they have restaurants called Skyline Chili. They say that their secret ingredient is cinnamon, so that's why I added that spice. I usually change a few things every time I make it, but this is my basic recipe.
NEWS
by KYLE LEFLER | November 21, 2006
I'll start by saying that I absolutely love Tex-Mex food. I've been eating it since before birth - my parents always ate Tex-Mex after pregnancy check- ups. Therefore, I'm always on the lookout for new delicious recipes to try. I also love what I consider to be the greatest innovation in eating since cold cereal: the wrap. I recently saw a recipe for Tex-Mex Roll-Ups in the holiday 2006 edition of Kraft Foods' Food and Family Magazine and became very excited at the possibility of combining my two favorite food-related items into one tasty meal!
NEWS
May 24, 2006
1 tablespoon oil 2 onions, chopped 6 cloves garlic, minced 1 tablespoon chili powder 1/2 teaspoon black pepper 1/4 cup brown sugar 12 ounce bottle chili sauce 1/4 cup cider vinegar 1 tablespoon Worcestershire sauce 3-pound pork shoulder In a saucepan, sauté the onions in the oil until soft. Add garlic, chili powder and pepper and cook about one minute more. Add chili sauce, brown sugar, vinegar and Worcestershire sauce. Heat until boiling, stirring constantly.
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