mild

Easy, simple Guanajuato style salsa recipe made with guajillo chile, a mild dried chile pepper with a complex fruity flavor. Great on tacos, enchiladas, chicken, scrambled eggs or on cactus salad.

Guajillo Chile Salsa Recipe

guajillo chiles (also called chile cascabel ancho)

garlic

cilantro

water

cooking oil

salt

Remove the stems, seeds, and veins from the chiles. Discard.

Peel the cloves of garlic.

Chop the cilantro. You can use the stems.

Put all the ingredients in a pan.

Add just enough water to cover the ingredients, about 4 cups.

Bring the water to a boil then reduce the heat to low.

Simmer for 1 minute then turn off the heat.

Allow the ingredients to soak for 15 minutes. The dried chiles will reconstitute at this time.

Pour all of the ingredients including 2 cups the soaking water into the blender.

Blend until smooth, about 2 minutes. Add a little water if needed to blend.

Strain the mixture into mixing a bowl. Discard the paste that remains in the strainer.

Heat 2 tablespoons of cooking oil in your saucepan over medium heat then add the strained salsa and 1 tsp. salt.

Turn the heat to low. Add up to a cup of soaking water to get the desired consistency. 

Simmer the salsa for 30 minutes until it thickens. The salsa will darken in color during this time.

Taste the salsa and add salt if needed to get the desired taste.

Fermented onions are a delicious crisp and crunchy pickled onion, with a mild, salty flavour. They are perfect served with cheese or sliced into salads. It's an easy-to-digest option for anyone who finds raw onions too strong.

Fermented Onions

onions

tbsp non-iodized salt

filtered water

Cut the ends off the onions and peel them.

Place the onions in a glass jar for fermenting.

Dissolve the salt into the water to make a brine. Mix in the culture &#8211; if you are using one.

Pour the brine over the onions. The onions will float, so use a weight to keep them submerged below the brine.

Leave the onions somewhere cool and dark to ferment. Ferment for 1 week.

After fermenting, store in the fridge and use within 1-2 months.

Great recipe. I would suggest adding a wild grape leaf - the tannins help to keep the crunch.

This Easy Mexican Cornbread recipe is&nbsp; soft, tender, and delicious!&nbsp; With only a few ingredients, it is as easy to make as it is delicious.&nbsp; You can make it with just green chiles for a mild Mexican Cornbread or add the jalapeños for a spicer version.

Easy Mexican Cornbread

boxes Jiffy Corn Muffin Mix

eggs

cream style sweet corn

4.5 oz mild chopped green chiles (canned)

jarred jalapeño slices (chopped (optional))

Preheat oven to 350˚F.

In a large bowl, mix all ingredients together until everything is combined and just moistened.

Spread in the dish of your choice and bake according to the directions for your choice below.

Cornbread should be cooked until the center is set and a toothpick comes out clean.

1- 8x8 square pan- 40-50 minutes1- 8 in round- 40-50 minutes1- 11x7 rectangle dish- 35-40 minutes12 corn muffins- 15-20 minutes

Cook time guide:

Quick Mild Chicken Curry - a delicately flavoured curry using chicken and yoghurt for a perfect family meal any night of the week.

Quick Mild Chicken Curry

ginger

garlic cloves, crushed

onion, chopped

(12 ounces) of boneless skinless chicken breast

curry powder

tomato paste

chicken stock

coconut extract (or more or less to taste)

corn starch (1.5 syns)

coriander

Spray a pan over a medium heat with...

Spray a pan over a medium heat with some spray oil.

Fry the ginger, garlic and onion until softened,...

Fry the ginger, garlic and onion until softened, add a bit of the stock if they start to stick to pan. Tip in the chicken and cook until lightly browned, about 5 mins, then add in the curry powder and cook for 1 min further.

Pour over the stock and tomato paste and...

Pour over the stock and tomato paste and simmer for about 20 mins until the chicken is cooked through. Make sure it is bubbling so that the liquid reduces down.

Add the yoghurt and coconut extract to a...

Add the yoghurt and coconut extract to a jug and stir in a couple of spoonfuls of the liquid from the curry.

Add the cornstarch to a small bowl and...

Add the cornstarch to a small bowl and mix to a paste with a little water

Add both the yoghurt and cornstarch mix to...

Add both the yoghurt and cornstarch mix to the curry and stir over low heat until sauce is smooth and thickened.

Sprinkle with some fresh coriander and serve with...

Sprinkle with some fresh coriander and serve with your choice of sides.

In a world where it's an unspoken requirement for food to be picture-perfect to be a hit, Easy Dirty Rice is the delicious, humble reminder that the true test of yumminess comes from within! This hearty side dish might look a little dull from the outside but once your tastebuds experience the explosion of Cajun flavor from the meaty ground beef, crunchy veggies, and tender long-grain rice, they'll be so infatuated they'll keep wanting more! Easy Dirty Rice is proof that deliciousness is in the tastebud of the beholder!

Easy Dirty Rice

ground beef, ground pork,

vegetable oil

onion,

green bell pepper, diced

celery stalks, diced

garlic,

white rice

beef broth

Cajun seasoning,

Italian seasoning

bay leaf

Tabasco sauce

salt,

pepper,

green onions, sliced

Peanut Sauce Sweet Potato Noodles are an easy 30-minute weeknight meal. This healthy recipe is packed with flavor and is grain free! The sweet potato noodles are the perfect flavor and texture for the thick and creamy peanut sauce.

30 Minute Peanut Sauce Sweet Potato Noodles

peanut butter

lime juice

maple syrup

liquid aminos

sriracha (optional, more or less to taste)

avocado oil

potatoes,

broccoli,

water, if needed

peanuts

sriracha

lime

In a small bowl, whisk together the peanut butter, lime juice, maple syrup, liquid amino, and garlic. Set aside.

Heat the oil in a large pan over medium-high heat. Once the oil is warm, add in the onion and cook until translucent, about 7-10 minutes.

Add in the broccoli and cook for another 5 minutes or until the broccoli is crisp tender.

Add in the sweet potato noodles and cook, tossing frequently, until the noodles are still slightly crisp, about 5 minutes. Turn down the heat to low and add in the peanut sauce and sriracha, if using.  Toss the sauce with the noodles to coat. If needed, add in water, 2 tablespoons at a time, until all the oodles are coated in the sauce. Serve with desired toppings and enjoy!

Sooooo good!
Will definitly make this again.

I just made this tonight and it’s a good thing I doubled the recipe! My family devoured it. I’m sorry that I didn’t triple it, it was SO GOOD! Definitely getting put in the weekly rotation.  FYI, The chipotle pasta salad was a huge hit as well! ❤️

https://www.youtube.com/watch?v=HlUDYZRAxjw

Peanut Sauce Sweet Potato Noodles have creamy and zesty peanut sauce tossed with tender, yet al dente, sweet potato noodles for the best 30 minute meal around.

Get the full recipe here: https://www.darngoodveggies.com/peanut-sauce-sweet-potato-noodles/

Peanut Sauce Sweet Potato Noodles

Hertenbiefstuk

stuks hertenbiefstuk

eetlepels Croma Bakken & Braden vloeibaar

Step 1

Haal de hertenbiefstuk een half uur voor het bakken uit de koelkast, zodat ze op temperatuur kan komen. Dep de hertenbiefstuk vlak voor het bereiden met keukenpapier droog. Verhit op hoog vuur een scheut Croma Bakken en Braden Vloeibaarin een koekenpan en wacht tot de Croma bruin kleurt.

Step 2

Bak de hertenbiefstuk 2-3 minuten per kant. Blijf het vlees tijdens het klaarmaken in beweging houden.

Step 3

Laat het vervolgens nog 2 minuten rusten verpakt in aluminiumfolie. Voeg zout en peper naar smaak toe. Eet smakelijk!

Succulent strips of tender chicken smothered in a rich and tangy tomato sauce. Loaded with cool herb sour cream and wrapped in a soft and toasty flour tortilla. This Mexican staple has all the flavour of El Paso, without the heat.

Extra Mild Fajitas

Old El Paso™ Extra Mild, Super Tasty Fajita Dinner Kit

chicken breast

crispy lettuce

juicy tomatoes

mlsour cream

To throw these tasty fajitas together, slice the tender chicken breast into thin strips.

Add a splash of oil to a hot pan and stir-fry the chicken until lightly browned.

Throw in the rich tomato sauce and stir in with the tender chicken.

Leave to simmer for a few minutes until the chicken strips are completely smothered in the rich tomato sauce and thoroughly cooked through.

While the chicken sizzles, grab the 100 ml of cool sour cream and stir in the flavourful herb seasoning. Mix it up to for a creamy herb topping to finish off the fajitas.

Warm up the soft, toasty tortillas by piercing the packaging and microwave on full power for 35-40 seconds (cooking time may vary depending on microwave). Or fire up the oven, remove the packaging, separate the oven baked tortillas and wrap them in foil. Leave for 10 minutes at 200°C (180°C for fan assisted ovens), gas mark 4. Keep them covered and warm until ready to serve.

Get the whole family round the table and load up the soft, warm tortillas with juicy chicken and cool herb sour cream, let everyone tuck in for a Mexican feast without the heat.

A tasty spice blend with bold flavor. Perfect for adding instant flavor to tacos, burritos, fajitas, soup, beans, vegetables, and more.

Taco Seasoning

Tbsp. chili powder*

cumin

oregano

onion powder

garlic powder

smoked paprika (or regular)

red pepper

Add all ingredients to a small bowl or jar. Stir or shake until thoroughly combined.

Use immediately or store in an airtight container for later use. (It keeps for several months.)

I love having jars of homemade spice blends in my pantry, as they are far more cost effective than store-bought versions.  Not to mention you can customize the flavour profile to suit your family.  This is a wonderful taco seasoning blend that I’m happy to have as my go-to mix.  Thanks for sharing this recipe!

This is a keeper. Will add a bit more onion, garlic and chipotle next time. Thanks for posting!

I am so happy I saved this recipe! I am making another round. I also used as a steak marinade for fajitas!! Score. Thank you for sharing.

This is awesome! Not too hot, warms you in your tummy not your mouth. I've used this in other recipes too and it adds just the right lift in flavor. Love this recipe.

Tried this for tacos and it was great. Just added a bit more chili powder and 1 tablespoon tomato paste. Big hit with the boys.

This is great! Thank you. I made chicken fajitas. My daughter will like this because it isn’t very spicy. I intend on making the black bean soup soon. Thank you again!

Love this recipe thanks. I use it again and again.

Perfect combination of spices! I used cayenne powder instead of flakes. This will be my go-to taco seasoning now.

Asperges met ham, ei en krieltjes, zo'n traditionele aspergerecept blijft heerlijk. Met dit eenvoudige recept zet je dit heerlijke gerecht zo op tafel.

Asperges met ham, ei en krieltjes

kg witte asperges

eieren

500 g voorgekookte krieltjes

el verse peterselie, fijngehakt

zakje Knorr Aspergesaus à 30 g

200 g achterham (vleeswaar)

Schil de asperges met een dunschiller van vlak onder het kopje naar beneden. Snijd de houtachtige uiteinden (2-3 cm) eraf. Breng in een pan ruim water aan de kook.

Kook de asperges 5 minuten. Draai het vuur uit, leg de deksel op de pan en laat ze 15-20 minuten in het hete water nagaren. Kook de eieren in 7-8 minuten hard.  Laat ze schrikken onder koud stromend water, pel en halveer ze.

Verwarm de krieltjes volgens de aanwijzingen op de verpakking en voeg voor het serveren 1 eetlepel peterselie toe. Bereid de aspergesaus volgens de aanwijzingen op de verpakking en pel en halveer de eieren.

Verdeel de uitgelekte asperges met de ham, de gehalveerde eieren en de krieltjes over de borden. Schenk de saus over de asperges en garneer met de rest van de peterselie.

ungrouped

This chicken curry with coconut milk recipe is easy, healthy, and simple. It's a creamy and mild yellow curry with fresh spinach and red peppers that my family just adores. Top with roasted cashews and serve with rice for a delicious, quick dinner!&nbsp;

Chicken Curry with Coconut Milk

coconut oil

black pepper

onion (finely diced)

baking soda

garlic (minced)

coconut milk

chicken breast (thinly sliced)

red bell pepper (sliced)

baby spinach

cilantro (chopped)

Heat oil in a large skillet over medium heat. Stir curry powder and black pepper into oil and cook for about 1 minute, stirring constantly until fragrant.&nbsp;

Stir onion and baking soda into spices and cook, stirring until onions are tender-- about 3-4 minutes. Add ginger and garlic to the pan and cook for 30 seconds followed by the coconut milk and bring to a simmer.

Season chicken with the salt and add to the simmering coconut milk with the red pepper. Bring to a boil,reduce heat to low and cover. Cook at a low simmer for about 5-6 minutes or until chicken is cooked through and peppers are tender.&nbsp;

Top 11 mild recipes from across the web

The most viewed mild recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Guajillo Chile Salsa Recipe

Fermented Onions

Easy Mexican Cornbread

Quick Mild Chicken Curry

Easy Dirty Rice

30 Minute Peanut Sauce Sweet Potato...

Hertenbiefstuk

Extra Mild Fajitas

Taco Seasoning

Asperges met ham, ei en krieltjes

Chicken Curry with Coconut Milk

Top 11 mild recipes from across the web

The most viewed mild recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Guajillo Chile Salsa Recipe

Fermented Onions

Easy Mexican Cornbread

Quick Mild Chicken Curry

Easy Dirty Rice

30 Minute Peanut Sauce Sweet Potato...

Hertenbiefstuk

Extra Mild Fajitas

Taco Seasoning

Asperges met ham, ei en krieltjes

Chicken Curry with Coconut Milk

The most viewed mild recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine