Easiest Chili Garlic For Business
Chili Garlic | Mix N Cook
Good day! Today, we're going to make another detailed video tutorial for an appetizing side that would probably go well with any dish which is the Chili Garlic. Enjoy!
Ingredients:
250 g or 1/4 kilo red chili
250 g or 1/4 kilo crushed garlic
500 ml or 2 cups oil
1 tbsp. salt
1/2 tbsp. pepper
2 tbsp. sugar
1 tbsp. soy sauce
2 tbsp. vinegar
Note: For the complete costing and possible profit, refer to the end of the video.
Prices of our ingredients may vary depending on your location or the time you watch this video.
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CHILE RELLENO CASSEROLE delicious and EASY PREP!!! #mexicanfood #chilesrellenos #comidamexicana
#cocinandoinspanglish #letsgoacocinar #mexicanfood #chilesrellenos #comidamexicana
Get the full recipe here!
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Welcome back food family!
Well if you love chiles rellenos but hate the prep work then this is the recipe for you! New look, same authentic flavor!!
I’m willing to bet this dish will become one of your family’s favorites! Give it a try!
WAG LANG PURO PRITO!!! SOBRANG DALI LANG ILUTO NITO! MAGUGULAT KA SA SARAP NITONG SIZZLING HOTDOG!!!
WAG LANG PURO PRITO!!! SOBRANG DALI LANG ILUTO NITO! MAGUGULAT KA SA SARAP NITONG SIZZLING HOTDOG!!!
INGREDIENTS
-2pcs chopped onions
-9-10pcs chopped jumbo hotdogs
-1/2tsp salt and ground black pepper
-60g butter
-3/4Cup banana ketchup
-1Tbsp soy sauce
-1Tbsp oyster sauce
-7Tbsp light brown sugar
-1Tbsp garlic powder (optional but highly suggested)
-chopped green chili peppers
-toasted garlic (optional but highly suggested)
-a bit of margarine for sizzling plate
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HOW TO MAKE CHILE RELLENOS: Delicious, Easy Recipe, Using Hatch Green Chile
If you've ever wanted to learn how to make delicious Chile Rellenos using Hatch green chile, then you've come to the right place. This is an easy recipe, with step-by-step instructions for perfect rellenos every time. I grew up in southern New Mexico, and we're known not just for our chile, but our chile rellenos.
Chile Rellenos
(Amounts will vary based on number of rellenos)
Ingredients:
Hatch green chile, roasted & peeled, with stems left on
eggs (figure one egg per chile)
cheese (cheddar, muenster, or monterrey jack, cut in thick slices)
onion, finely chopped
all-purpose flour
salt
Cut a 2 inch slit from the upper to middle section of each chile pod. Try to remove as many of the seeds as you can while keeping that opening as small as possible. Carefully fill each chile with cheese and onion through that opening. Once all your chiles are filled, you can make the batter.
Separate your eggs, putting the egg whites in a large mixing bowl, and setting aside the yolks in a smaller bowl. Use a mixer to beat the egg whites until they peak. Then add 1/4 teaspoon salt and 2 Tablespoons flour to the egg yolks that are in the smaller bowl. (If you're making more than six rellenos, you'll want to up that amount.) Whisk that yolk mixture together. It will form a thick yellow paste. Then add it to your egg whites and mix well to make your batter. Now put about a cup of flour in a shallow dish. It’s helpful if you place the stuffed chiles, the flour, and the batter next to your stove, forming an assembly line. Heat up a large frying pan, with just a little bit of olive or vegetable oil to coat the bottom. Once the pan is hot, take a stuffed chile and dip it first in the flour, then dip it in the egg batter, making sure it's covered on all sides. Then carefully place it in the frying pan. Cook on one side and then the flip it over until both sides are golden brown. Serve immediately and enjoy!
I hope you like this recipe as much as I do. Be sure let me know what you think in the comments and Subscribe. I post one new recipe every week at Marcy Inspired. You can also follow me @MarcyInspired on Instagram and Facebook.
CHILE RELLENO SOUP: Easy Recipe for Mouthwatering Soup With New Mexico Green Chile, Chicken & Cheese
This easy recipe for Chile Relleno Soup comes from Lujan Farms in New Mexico. The Lujan family has been growing and selling some of the best chile anywhere for more than 70 years! So, that says something about this recipe. It's fantastic! It's loaded with delicious New Mexico green chile, but also has plenty of shredded chicken and melted cheese to make it creamy and even more flavorful. Read on for the full recipe. I'll also include a link to Lujan Farms' website below.
Chile Relleno Soup
5 NM green Chile peppers (10.5 oz)
2 Tbsp. butter
3 Tbsp. chopped white onion
2 garlic cloves, minced
1 tsp. ground cumin
4 cups chicken broth
salt and pepper to taste
12 oz. cooked chicken breast, shredded
8 Tbsp cream cheese
4 cups shredded cheddar cheese, divided (save 1 1⁄2 cups for topping)
Directions:
Roast green chile peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing chile within a few inches of the broiler (turning to get all sides charred).
Place green chile in a bowl and cover with plastic wrap. Let cool, then peel skin as much as possible. Cut out seeds and chop by hand or place in a food processor / blender to finely chop. Set aside.
In a large saucepan over medium heat, melt butter. Add onion and cook, stirring frequently, until translucent, about 5 minutes. Add garlic, cumin, and green chile and stir until fragrant, about 1 minute.
Stir in chicken broth and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer. Add chicken.
Add cream cheese and 2 1⁄2 cups of the cheddar cheese and whisk until smooth.
To serve, divide into 6 bowls and sprinkle each with 1/4 cup shredded cheddar cheese. Sit briefly under the broiler until cheese is melted and browned (this step is optional but OH SO GOOD!).
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If you're interested in learning more about Lujan Farms, visit their website at follow them on Facebook at
Or visit their store.
Lujan Farms
1200 Lujan Hill Road
Las Cruces, New Mexico 88007
Phone: (575) 526-5918
They sell all varieties of green chile and sun-dried red chile products. Whether you like your chile Mild, Medium, Hot , Extra Hot, or XXXHot, they've got you covered. They offer roasting, peel-n-pack, frozen chile, and shipping.
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3 Bean Chili Recipe
Veggie chili should definitely be one of your go-to cold-weather recipes.
It’s an incredible way to get in a ton of vegetables in one meal and is filled with plant-based protein, thanks to all of those beans!
Thank you for watching and I'll see you in the next one!
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