Type what you have

Ingredients

• ✓ chile pepper
• fettuccine pasta
• olive oil
• onion
• celery
• garlic
• shrimp
• tomato
• parsley
• lemon
• white sugar
• sea salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
2. 2 Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
3. 3 Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
4. 4 Drain fettucine and toss with shrimp mixture.

By bexfoot

Ingredients

• ✓ chile pepper
• coconut milk
• peanut butter
• soy sauce
• brown sugar
• lime juice
• sriracha sauce
• olive oil
• carrot
• red bell pepper
• firm tofu
• garlic
• ginger
• spinach
• brown rice

Instructions

1. 1 Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, Sriracha sauce, and ground chili pepper together in a bowl until a smooth sauce forms.
2. 2 Heat oil in a large skillet over medium-high heat. Add carrots and bell pepper; sauté until just tender, 1 to 2 minutes. Add tofu and sauté until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
3. 3 Pour sauce into the skillet and stir to coat tofu and vegetables. Cook until flavors combine, about 5 minutes. Reduce the heat to low, then stir in spinach, 1 cup at a time, until wilted. Serve over brown rice.

By Julia Rose

Ingredients

• ✓ chile pepper
• onion
• tomato
• pita bread
• white vinegar
• garlic powder
• white sugar
• evaporated milk
• italian seasoning
• paprika
• cayenne pepper
• black pepper
• garlic powder
• mustard
• salt
• oregano
• all-purpose flour
• ground lamb
• ground beef

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
2. 2 Combine beef, lamb, flour, oregano, salt, dry mustard, 2 ½ teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead with your hands until mixture is paste-like, about 10 minutes. Roll into a large loaf shape; place into the prepared baking pan.
3. 3 Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place loaf on a drip rack to allow juices and fat to drain until completely cool. Refrigerate loaf for 6 hours to overnight.
4. 4 Combine evaporated milk, sugar, and 2 teaspoons garlic powder in a small bowl; gradually stir in vinegar just until mixture thickens.
5. 5 Slice donair loaf into strips about ⅛-inch to ¼-inch thick; fry in a skillet over medium-high heat, in single-sandwich batches, until begins to crisp at edges. Remove from skillet. Quickly rub 1 pita round lightly with water; fry pita in same skillet, turning once, just until warm, about 1 minute.
6. 6 Spread pita with about ½ tablespoon sauce; top with pan-fried donair meat. Garnish with tomato, onion, and more sauce; repeat with remaining donair and pita.

By Bryan Jenni

Ingredients

• ✓ chile pepper
• black pepper
• salt
• clove
• cinnamon
• water
• black rice
• olive oil
• cilantro
• red bell pepper
• bay leaf
• water
• tomato sauce
• pea
• russet potato
• black pepper
• salt
• cinnamon
• garam masala
• turmeric
• cumin
• coriander
• ground turkey
• ginger
• garlic
• onion
• butter

Instructions

1. 1 Melt butter in a large sauté pan over medium heat. Add onion; cook until translucent, about 8 minutes. Add garlic and ginger; cook for 2 minutes. Add turkey; cook and stir until browned, 5 to 7 minutes. Season with coriander, cumin, ground chile, turmeric, garam masala, 1 teaspoon cinnamon, salt, and black pepper; stir until evenly distributed.
2. 2 Add potato, peas, tomato sauce, water, and bay leaf. Reduce heat to low; cover and simmer until potato is tender, 20 to 25 minutes. Add bell pepper and cilantro; simmer until heated through, 5 to 10 minutes more.
3. 3 Meanwhile, heat olive oil in a separate pan over medium-high heat. Add rice; sauté for 2 to 3 minutes. Add water; bring to a boil. Reduce heat to low; simmer until rice is tender, 20 to 40 minutes. Drain off excess water. Season with 1/2 teaspoon cinnamon, cloves, salt, and black pepper; stir until evenly distributed.

By Brian

Ingredients

• ✓ chile pepper
• feta cheese
• herbes de provence
• lemon zest
• olive oil

Instructions

1. 1 Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
2. 2 Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.

By mannkochtgut

Ingredients

• ✓ chile pepper
• olive oil
• garlic
• tuna
• tomato paste
• sugar
• salt
• black pepper
• tomato

Instructions

1. 1 Heat olive oil in a deep skillet over medium heat and cook chile and garlic until lightly browned, about 1 minute. Add tuna, tomato paste, sugar, salt, and pepper and cook for 5 minutes. Add tomatoes and simmer until flavors are well combined, 5 to 10 minutes.

By Baje

Ingredients

• ✓ chile pepper
• salt
• chicken
• lemon juice
• coconut

Instructions

1. 1 Sprinkle chicken with salt and place pieces on a broiler pan. Broil for about 10 minutes, turn and broil for another 5 minutes or until chicken is cooked, but still moist.
2. 2 Bone, and finely chop cooked chicken pieces.
3. 3 In a medium bowl combine the chicken, lemon juice, coconut, and hot peppers. Chill for at least one hour and serve.

By Joan Eidson

Ingredients

• ✓ chile pepper
• soy sauce
• chicken broth
• olive oil
• sesame oil
• sesame seed
• basil
• chicken breast

Instructions

1. 1 To Marinate: In a medium nonporous glass dish or bowl combine the soy sauce, chicken broth, olive oil, sesame oil, sesame seeds, chile peppers and basil. Mix well and add chicken. Turn to coat, cover dish or bowl and refrigerate to marinate for up to 24 hours.
2. 2 Preheat grill to high heat with the grate set 6 inches from the heat source, and lightly oil grate.
3. 3 Remove chicken from dish, discarding any leftover marinade. Grill chicken over high heat for 7 minutes per side or until cooked through and no longer pink inside.

By Robyn Webb

Ingredients

• ✓ chile pepper
• spaghetti
• olive oil
• garlic
• parsley

Instructions

1. 1 Bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup of cooking water.
2. 2 Heat 4 tablespoons olive oil in a large skillet. Add chile and garlic; stir until fragrant, about 1 minute. Pour in 1/4 cup reserved pasta water and stir. Add drained pasta to the skillet and toss. Add extra pasta water if needed to keep the spaghetti moist but not soggy. Mix in parsley. Toss again and plate. Top with remaining olive oil, if desired. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ chile pepper
• onion
• garlic
• ginger root
• turmeric
• salt
• flank steak
• peanut oil
• tomato
• onion soup
• long-grain white rice
• water

Instructions

1. 1 In a large bowl, mix onions, garlic, ginger, turmeric, dried chile pepper, and salt. Place flank steak in the mixture, and toss to coat. Cover, and place in the refrigerator at least 15 minutes.
2. 2 Heat oil in a Dutch oven over medium high heat, and stir in onion and steak mixture. Cook and stir until steak is lightly browned. Mix in tomatoes, and cook over high heat about 10 minutes.
3. 3 Mix onion soup into the Dutch oven. Cover, reduce heat, and simmer 1 hour, until meat is tender.
4. 4 Place rice and water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Serve the steak mixture over the cooked rice.

By Jennie

Ingredients

• ✓ chile pepper
• water
• jasmine rice
• coconut oil
• lime
• shrimp
• bok choy
• carrot
• red bell pepper
• scallion
• peanut butter
• sriracha sauce

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
2. 2 Melt coconut oil in a skillet over high heat while rice cooks. Squeeze juice of 1 lime into the skillet. Add shrimp and cook for 1 minute. Sprinkle some chile powder over the shrimp. Flip shrimp and cook for 25 seconds more. Transfer shrimp to a container. Sprinkle with more chile powder and a bit more lime juice. Cover and toss. Keep covered to keep warm.
3. 3 Reheat skillet over medium-high heat. Toss in bok choy, carrot, red bell pepper, and scallion. Stir in peanut butter and sriracha sauce; cook for 1 minute. Add cooked rice. Toss well to ensure that everything is coated evenly.
4. 4 Spoon rice onto a plate and place shrimp on top. Squeeze juice of the second lime over the finished plates. Zest 1 lime over the shrimp.

By danakillingthyme

Ingredients

• ✓ chile pepper
• olive oil
• garlic
• broccoli
• kale
• sun-dried tomato
• lime juice
• salt

Instructions

1. 1 Heat olive oil in a large wok or skillet over high heat. Add garlic and chile pepper; cook and stir for 2 minutes, stirring frequently. Stir in broccoli; cook for 1 minute. Add kale and cook for 2 minutes, stirring frequently. Stir in sun-dried tomatoes. Pour in lime juice and season with salt; toss well.

By BILLINLA

Ingredients

• ✓ chile pepper
• vegetable oil
• onion
• garlic
• ground beef
• tomato
• salt
• black pepper
• cumin
• chili powder
• paprika
• oregano
• cinnamon stick
• clove
• red kidney bean

Instructions

1. 1 In a medium sized stock pot, heat the oil over medium heat. Saute onion, chile pepper and garlic until soft. Add ground beef: cook and stir until meat is browned.
2. 2 Pour in tomatoes with liquid, salt, pepper, cumin, chili powder, paprika, oregano, cinnamon sticks, and cloves. Cover and simmer for 45 minutes.
3. 3 Stir in kidney beans, and cook another 15 minutes. Remove cinnamon sticks before serving.

By Fay Jones

Ingredients

• ✓ chile pepper
• water
• quinoa
• chickpea
• ground chicken
• egg white
• beet
• oat bran
• onion
• prune
• poblano pepper
• salt
• cumin
• black pepper

Instructions

1. 1 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Mash chickpeas roughly in a bowl. Add cooked quinoa, chicken, egg whites, beets, oat bran, onion, prunes, poblano pepper, salt, chile powder, cumin, and black pepper. Mix well. Form into 6 equal-size patties. Wrap in aluminum foil.
4. 4 Bake in the preheated oven until no longer pink in the center and any juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Maysie Megan Gres Cowell

Ingredients

• ✓ chile pepper
• vegetable oil
• garlic
• onion
• potato
• water
• chile pepper powder
• salt
• cheese
• red pepper flakes

Instructions

1. 1 Heat oil in a pot over medium heat; cook and stir chile peppers and garlic until golden and fragrant, 2 to 3 minutes. Add onion; cook and stir until translucent, 5 to 7 minutes. Stir potatoes into onion mixture until potatoes are coated in oil.
2. 2 Pour water over potato mixture and season with chile pepper powder and salt. Bring to a boil; reduce heat and simmer until potatoes are tender, adding more water if needed but keeping the gravy thick, 10 to 15 minutes.
3. 3 Reduce heat to low and sprinkle fresh cheese over the gravy; slowly stir until cheese melts and spreads evenly, about 5 minutes. Garnish dish with red pepper flakes.

By Shruti

Ingredients

• ✓ chile pepper
• lemon
• red wine
• thyme
• rosemary
• garlic
• button mushroom
• shallot
• butter
• garam masala
• salt
• black pepper
• paprika
• cumin
• chili powder
• ginger-garlic paste
• olive oil
• lamb chop

Instructions

1. 1 Pat chops dry and remove any bone fragments.
2. 2 Mix olive oil, ginger-garlic paste, chili powder, cumin, paprika, pepper, salt, and garam masala together in a glass or ceramic bowl. Rub mixture on both sides of the lamb chops. Cover chops with plastic wrap and marinate in the refrigerator for at least 30 to 40 minutes, or overnight.
3. 3 Let chops sit at room temperature for at least 30 minutes before cooking.
4. 4 Heat a grill pan over medium-high to high heat until smoking; add the chops. If it is a big pan, all can be cooked in one batch, if not, in 2 batches. Cook until firm and slightly pink in the centers, 3 to 4 minutes on each side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 130 degrees F (54 degrees C) for medium doneness. Remove to a plate.
5. 5 Prepare sauce: Heat butter in the same pan over medium heat. Saute shallot until light golden, about 5 minutes; add mushrooms and fry until slightly browned. Add garlic and cook and stir until fragrant, about 30 seconds. Stir in 1 tablespoon each rosemary and thyme. Pour in wine and bring to a simmer while scraping up the browned bits from the bottom of the pan. Cook until reduced and thickened.
6. 6 Remove from heat. Arrange the chops in the sauce and let sit to absorb flavors, about 5 minutes. Serve with lemon wedges and garnish with remaining rosemary and thyme; sprinkle with sliced chiles.

By Gracy F

Ingredients

• ✓ chile pepper
• vegetable oil
• onion
• garlic
• chicken breast
• oyster sauce
• soy sauce
• white sugar
• water
• basil

Instructions

1. 1 Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil just before serving.

By Nancy Gibson

Ingredients

• ✓ chile pepper
• canola oil
• garlic
• chicken
• soy sauce
• cumin
• red onion
• tomato
• green bean
• white wine vinegar
• salt
• cilantro

Instructions

1. 1 Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until fragrant, about 1 minute. Add chicken to the wok. Stir half the soy sauce and half the cumin into the chicken mixture; cook just until the chicken is no longer pink in the middle, 5 to 7 minutes. Transfer mixture to a bowl, retaining some of the drippings in the skillet and return to heat.
2. 2 Heat remaining oil in the skillet with the retained drippings. Stir onion with the remaining soy sauce and cumin into the oil mixture; cook and stir until the onion is transparent, about 5 minutes. Add tomatoes to the onion mixture; cook and stir until the tomatoes begin to soften, about 1 minute.
3. 3 Return chicken mixture to the wok; add green beans and vinegar. Cook and stir the mixture until the green beans are tender, about 10 minutes. Season with salt and sprinkle cilantro over the mixture; toss to mix.

By ADRI122

Ingredients

• ✓ chile pepper
• pork loin
• onion
• garlic
• salt
• corn husk
• beef broth
• lard
• masa harina
• baking powder
• salt
• sour cream

Instructions

1. 1 Place pork, onion, and garlic in a Dutch oven. Add enough water to cover; bring to a boil over medium-high heat. Reduce the heat to low; simmer pork until cooked through and tender, about 2 hours.
2. 2 Remove stems and seeds from chiles; transfer to a medium saucepan with 2 cups water. Simmer, uncovered, for 20 minutes. Remove from heat to cool.
3. 3 Transfer chiles and cooking liquid to a blender; blend until smooth. Strain sauce through a fine-mesh sieve into a bowl; stir in salt. Discard contents of strainer.
4. 4 Remove pork from the pot; discard onion and garlic. Shred pork using two forks; mix in 1 cup chile sauce; set filling aside. Reserve remaining chile sauce for serving.
5. 5 Soak corn husks in a bowl of warm water until softened, about 30 minutes.
6. 6 Meanwhile, beat 1 tablespoon broth with lard in a large bowl until fluffy.
7. 7 Combine masa harina, baking powder, and salt in another large bowl; stir into lard mixture, adding more broth as needed to form a soft, spongy dough.
8. 8 Remove husks from water; pat dry. Spread about 2 tablespoons of dough, about 1/4-inch thick, onto the center of each husk, leaving a 1-inch border on sides and top.
9. 9 Spoon 1 tablespoon pork filling over dough. Fold sides of husk toward the center, then fold up the bottom to seal. Repeat with remaining husks, dough, and filling.
10. 10 Arrange tamales upright in a steamer basket over simmering water. Cover with a damp towel or extra husks. Steam until dough is firm and pulls away easily from husks, about 1 hour.
11. 11 Unwrap the tamales; drizzle with remaining chile sauce. Top with sour cream. Alternatively, stir chile sauce and sour cream together before drizzling for a creamy option.

By SADDIECAT

Ingredients

• ✓ chile pepper
• olive oil
• onion
• garlic
• carrot
• tomato paste
• salt
• water
• lentil
• salt
• black pepper
• greek yogurt

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook and stir until lightly browned, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Stir in carrots, tomato paste, ground chile pepper, and sea salt; cook and stir until heated through, about 2 minutes. Remove skillet from heat.
2. 2 Meanwhile, combine water and lentils in a saucepan; bring to a boil. Cover saucepan, reduce heat to medium-low, and simmer for 30 minutes. Remove lid, increase heat to medium-high, and stir in carrot-onion mixture; cook until liquid is almost all evaporated, about 2 minutes more. Season with salt and black pepper. Cool to room temperature.
3. 3 Serve carrots and lentils with a spoonful of Greek yogurt.

By Ellen Janet Nestler

Ingredients

• ✓ chile pepper
• canola oil
• onion
• carrot
• salt
• black pepper
• white sugar
• garlic
• ginger
• curry powder
• vegetable broth
• lentil
• cilantro

Instructions

1. 1 Heat canola oil in a Dutch oven over medium-high heat; cook and stir onion, carrots, salt, black pepper, and sugar until onion is a deep brown color, 15 to 20 minutes. Reduce heat to medium; add garlic, chile pepper, ginger, and curry powder. Stir constantly to incorporate, about 5 minutes.
2. 2 Increase heat to medium heat and stir 1 can vegetable broth into onion mixture. Scrape up any vegetables or curry powder stuck to the bottom of the pot with a wooden spoon. Add lentils and remaining 1 can of vegetable broth; cook until lentils are tender, about 30 minutes. Stir cilantro into lentils before serving.

By Liz and Sylvan

Ingredients

• ✓ chile pepper
• oil
• onion
• curry powder
• coconut milk
• butternut squash
• potato
• cumin
• coriander
• turmeric
• cayenne pepper
• cinnamon
• salt
• black pepper

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
2. 2 Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.

By Madi

Ingredients

• ✓ chile pepper
• fish
• lemon
• water
• green banana
• pumpkin
• potato
• corn
• carrot
• okra
• scallion
• garlic
• salt
• black pepper
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse fish with lemon juice; drain.
3. 3 Bring water to a boil in a large pot. Add fish; reduce to a simmer and cook until soft, about 30 minutes. Use a slotted spoon to remove fish to a plate, reserving broth in the pot. Let fish cool; remove bones, keeping large pieces of flesh intact.
4. 4 Bring broth to a boil. Add green bananas, pumpkin, potatoes, corn, carrots, okra, scallions, chile pepper, garlic, salt, black pepper, and thyme. Return to a boil. Reduce heat to low and simmer until potatoes are almost tender, about 10 minutes.
5. 5 Stir in fish pieces and simmer until flavors combine, about 5 minutes more.
6. 6 Remove soup from heat and let stand before serving, about 30 minutes. Discard chile pepper.

By Toney P

Ingredients

• ✓ chile pepper
• chicken breast
• vegetable oil
• onion
• tomato
• chicken broth
• cream of chicken soup
• tomato
• green chile pepper
• green onion
• heavy cream
• corn tortilla
• cheddar cheese
• enchilada sauce

Instructions

1. 1 Cut chicken breasts into 1-inch strips; place in a medium glass or ceramic bowl. Add desired marinade; toss until chicken coated in marinade. Cover bowl; marinate in the refrigerator for at least 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Heat oil in a large skillet over medium heat. Add chicken and chopped onion; cook until chicken is evenly browned. Stir in stewed tomatoes, soup, broth, diced tomatoes with green chile peppers, and diced chile peppers; bring to a boil. Reduce heat, cover skillet, and simmer until chicken is no longer pink and juices run clear, 20 to 30 minutes.
5. 5 Remove chicken from skillet; shred when cool enough to handle. Meanwhile, continue simmering tomato mixture in skillet until reduced to about 2 1/4 cups.
6. 6 Combine shredded chicken and about 1/4 cup reduced tomato mixture (just enough to make a paste-like mixture) in a medium bowl; stir in 1/2 bunch chopped green onions. Pour remaining 2 cups reduced tomato mixture into a 9x13-inch baking dish.
7. 7 Heat cream in a separate skillet over low heat, being careful not to boil. Dip tortillas into warm cream to soften and coat; transfer to a work surface. Spoon about 1/3 cup chicken mixture onto each tortilla; top each with about 1/4 cup Cheddar cheese. Roll up tortillas to enclose filling. Place rolled tortillas in the baking dish, seam-sides down, and drizzle with enchilada sauce. Cover with remaining 1 1/2 cups Cheddar cheese; sprinkle remaining 1/2 bunch chopped green onions over cheese.
8. 8 Bake in the preheated oven, uncovered, until cheese is melted and bubbling, about 25 minutes.

By GERRYG58

Ingredients

• ✓ chile pepper
• sesame oil
• rice vinegar
• soy sauce
• canola oil
• cabbage
• mixed vegetable
• bean sprout
• firm tofu
• pork
• crabmeat
• green onion
• shallot
• salt
• water
• egg
• all-purpose flour

Instructions

1. 1 In a large bowl, mix together the flour, eggs, water and salt. It will be very watery, as the pizza is like a crepe. Stir in the crabmeat, pork, tofu, bean sprouts, mixed vegetables, and cabbage until well blended.
2. 2 Heat some of the oil in a large skillet over medium heat. Your pizzas will be the size of your skillet. Spoon in enough of the vegetable batter to cover the bottom of the pan. Cook for about 8 minutes, or until the underside is golden brown. Flip, and cook until browned on the other side, about 3 minutes. The edges should be crispy. Repeat with remaining batter. Serve pizzas with dipping sauce.
3. 3 To make the dipping sauce, mix together the soy sauce, rice vinegar, sesame oil and chile pepper in a sealable container. Seal, and shake until well blended. Shake again just before serving.

By MERRYMOBERRY

Ingredients

• ✓ chile pepper
• sun-dried tomato
• mustard seed
• cardamom seed
• ghee
• onion
• ginger
• garlic
• garam masala
• turmeric
• cinnamon
• clove
• chickpea
• carrot
• whole milk yogurt
• vegetable broth

Instructions

1. 1 Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain.
2. 2 Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until softened as desired, about 30 minutes.
3. 3 Stir in yogurt. Add broth to thin curry if necessary.

By Tony

Ingredients

• ✓ chile pepper
• pickled mustard green
• udon noodle
• baby bok choy
• five-spice powder
• star anise
• ginger
• chile paste
• garlic
• brown sugar
• rice wine
• soy sauce
• green onion
• beef broth
• water
• vegetable oil
• beef stew meat

Instructions

1. 1 Place beef in a stockpot and cover with water; bring to a boil. Remove from the heat and drain.
2. 2 Pour vegetable oil into a slow cooker; add beef, 8 cups water, broth, green onions, soy sauce, rice wine, brown sugar, garlic, chile peppers, chile paste, ginger, star anise, and five-spice powder. Cover and cook on Low for 8 to 9 hours.
3. 3 Transfer beef to a bowl with a slotted spoon. Strain broth into a bowl; discard solids. Return broth to the slow cooker; keep on Warm until needed.
4. 4 Bring a pot of water to a boil; add bok choy and cook for 30 seconds. Remove with a slotted spoon and run under cold water. Drain, then roughly chop.
5. 5 Add udon noodles to boiling water; cook until tender yet firm to the bite, about 4 minutes. Drain.
6. 6 Divide noodles among serving bowls and top with beef, bok choy, and hot broth. Garnish with mustard greens.

By jhuang0125

Ingredients

• ✓ chile pepper
• green onion
• vegetable oil
• cornstarch
• egg
• white pepper
• soy sauce
• chicken breast
• monosodium glutamate
• chicken broth
• white wine vinegar
• soy sauce
• white sugar
• ginger root
• garlic
• water
• cornstarch

Instructions

1. 1 To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.
2. 2 To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
3. 3 To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).

By Chuck Cade

Ingredients

• ✓ chile pepper
• bay leaf
• green cardamom
• cumin seed
• salt
• water
• turmeric
• lemon juice
• green chile pepper
• yogurt
• salt
• chicken breast
• cilantro
• mint
• ginger-garlic paste
• onion
• black cardamom
• clove
• cinnamon stick
• vegetable oil
• basmati rice

Instructions

1. 1 Place basmati rice into a large container and cover with several inches of cool water. Let soak for about 30 minutes. Drain.
2. 2 Heat 2 tablespoons oil in a large skillet over medium heat. Add cinnamon sticks, 8 cloves, and 4 black cardamom pods; fry until fragrant, about 1 minute. Add onions; cook and stir until lightly browned, about 5 minutes. Stir in ginger-garlic paste; cook until fragrant, about 1 minute. Sprinkle mint and cilantro on top; cook for 1 more minute.
3. 3 Stir chicken into the skillet; season with 1 teaspoon salt. Cook and stir until chicken is browned, about 20 minutes. Stir in yogurt, green chile peppers, lemon juice, remaining 2 tablespoons oil, ground chile pepper, and turmeric. Cook until oil begins to separate from the sauce, 10 to 20 minutes. Reduce the heat to low.
4. 4 Meanwhile, bring water to a boil in a large pot. Add 1 tablespoon salt, cumin seeds, 2 green cardamom pods, 2 cloves, and bay leaves; boil for 1 minute. Add drained rice. Bring water back up to a boil and cook for 2 minutes. Remove from the heat and drain, reserving whole spices in the rice.
5. 5 Spoon chicken mixture into a slow cooker. Top with partially cooked rice; mix together. Cook on High until rice is tender, about 1 hour 30 minutes.

By Nadoonie

Ingredients

• ✓ chile pepper
• cilantro
• chickpea
• tomato
• water
• tomato paste
• turmeric
• curry powder
• ginger
• garlic
• onion
• bay leaf
• cumin seed
• clove
• black peppercorn
• cilantro
• cayenne pepper
• cumin
• ginger
• cornstarch
• vegetable oil
• black pepper
• salt
• potato

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel.
2. 2 Place cooked potatoes into a bowl and add cornstarch, ginger, cumin, cayenne, cilantro, salt, and pepper. Mash together with a fork. Oil your hands with a little vegetable oil and divide the potato mixture into 4 equal portions. Pat each portion into a potato patty about 1/3-inch thick.
3. 3 Heat 1 tablespoon vegetable oil in a skillet over medium heat. Fry potato cakes until golden, about 3 minutes on each side. Remove from heat and keep warm.
4. 4 Grind peppercorns and cloves with a mortar and pestle.
5. 5 Heat the remaining 2 tablespoons vegetable oil in a skillet over medium-high heat. Stir in red chile peppers, cumin, bay leaves. Add onion, ginger, and garlic. Cook and stir until onion is golden, about 5 minutes. Add pepper-clove mixture, curry powder, and turmeric.
6. 6 Mix tomato paste with water. Stir diluted tomato paste and tomato into the skillet. Cook over medium heat until the tomato has softened, about 5 minutes. Stir in chickpeas and simmer over low heat for 10 minutes.
7. 7 Spoon chickpea sauce over the potato cakes and sprinkle with cilantro leaves.

By Pankaj