1 8oz pkg cream cheese, softened (I use light) 1/4 cup sour cream 1 cup finely grated cheddar cheese 1/4 cup freshly grated parmesan cheese 6 - 7 strips of bacon, cooked and crumbled 1/4 cup finely chopped green onions 1/2 tsp dried parsley 1/2 tsp garlic powder 1/4 tsp garlic salt 1/4 tsp black
pepper pinch of cayenne pepper 1/2 cup finely chopped pecans Beat cream cheese till smooth.
2 - 4 large tomatoes, seeded and chopped 1 red bell pepper, chopped 1 c sundried tomatoes 1/2 tsp liquid stevia 1/4 c extra virgin olive oil 2 cloves garlic 3/4 tsp sea salt 1/4 tsp fresh ground black
pepper pinch of cayenne pepper (more if you're up for it) 2 Tbsp minced fresh basil 1 Tbsp ground oregano
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1 teaspoon seeded and diced hot pepper 1 1/2 teaspoons sea salt, or to taste ¹ ⁄ 8 teaspoon ground black
pepper Pinch of cayenne pepper 1/4 teaspoon chipotle chile powder, or 1/2 teaspoon chili powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2 teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell pepper, for garnish
Ingredients 2 chicken breasts, cut into strips 1/2 cup whole wheat flour 2 eggs, lightly beaten 2 cups pretzel sticks or twists 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp black
pepper pinch of cayenne pepper
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly ground black
pepper Pinch of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black
pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
Not exact matches
Dust with a
pinch of Cayenne pepper and garnish with cinnamon sticks, or dust with grated chocolate and garnish with dried red chiles.
That's likely due to the fact that the cleanse drink consists
of two tablespoons
of lemon juice, the same amount
of grade B maple syrup, and a generous
pinch of cayenne pepper, all for a glass
of water.
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1 garlic clove — minced
pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
For the vinaigrette: 1/4 cup grapeseed oil Juice
of 2 lemons 1 tablespoon Dijon mustard 1/4 teaspoon
cayenne pepper, or to taste
Pinch of dried oregano Salt and
pepper to taste
When the vegetables soften, add in a can
of diced tomatoes and a
pinch of salt and
cayenne pepper and simmer for 10 minutes.
It's a mixture here
of chili powders (paprika and spicy
cayenne) along with granulated garlic, onion powder, mustard powder, brown sugar for flavor and caramelization, salt and
pepper, turmeric, cumin, and a
pinch or THREE
of ghost
pepper chili powder.
2 tablespoons ghee or coconut oil, divided 1 medium to large sweet potato, peeled and finely chopped (about 2 cups chopped) 1 small red onion, finely chopped 1/2 bunch curly kale (red or green), tough stems removed, leaves torn into bite size pieces 2 cloves garlic, minced 4 eggs Sea salt and freshly ground black
pepper to taste
Pinch of cayenne pepper (optional)
real maple syrup zest
of a small lemon
pinch of salt,
pepper and
cayenne, to taste
Alternately, use.25 oz simple syrup, a slice
of cayenne or other hot
pepper, and a
pinch of chili powder.
1pie crust 3 eggs 10 oz (300 ml) heavy cream 7 oz (200 g) grated Västerbotten cheese, or any other sharp, tasty cheese
pinch of cayenne pepper
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red
pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry powder, or to taste *
pinch or two
of cayenne pepper, or to taste
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1 teaspoon salt 1/4 teaspoon turmeric a
pinch of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
Stir in a
pinch of cayenne, salt and
pepper to taste (I use about 1/2 tsp salt and 1/4 tsp
pepper).
In a
pinch, I've just used salt and
pepper, plenty
of garlic and a bit
of cayenne for heat.
When you need a little bit
of heat, a
pinch or two
of cayenne pepper can always come in handy.
1 cup
of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup
of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful
of cilantro, roughly chopped 1/4 teaspoon
of garlic powder a
pinch or two
of cayenne 1/2 teaspoon
of chili powder 2 teaspoons
of tamari (or low sodium soy sauce, if you prefer) 1/4 teaspoon
of salt fresh ground
pepper 1/2 teaspoon
of baking powder 2 eggs, lightly beaten
Try dropping a
pinch or two
of cayenne pepper into the herbed ranch salsa for an extra spicy boost.
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A
pinch or two fresh ground
pepper A
pinch cayenne pepper or red
pepper flake A
pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
1 1/4 cup plain Greek yogurt 1 garlic clove pressed 1/2 tsp honey 1/2 tsp onion powder 1/2 tsp plack
pepper 1/2 tsk Sambal Oelek or Siracha chili sauce 2
pinches of salt 1
pinch of cayenne pepper 3 strands
of chives chopped
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups
of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such as basil, parsley, cilantro or oregano, chopped ⅛ teaspoon kosher salt
Pinch of cayenne pepper
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1
pinch (~ 10 strands) saffron 1/4 tsp
cayenne pepper 1 6.5 oz can chopped clams salt and
pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
sesame oil, a
pinch of red
pepper flakes or
cayenne, 1 1/2 — 2 T peanut oil.
1/2 pound russet potatoes, peeled and cut into chunks 2 garlic cloves peeled Coarse salt 1 tin sardines in olive oil 2 tbsp olive oil, plus more for brushing Finely grated zest
of 1 lemon, plus 1 tbsp lemon juice
Pinch cayenne pepper 1 small loaf crust bread, sliced
I combined a cup
of toasted pecans, a cup
of coconut flour, salt,
pepper, and a
pinch of cayenne in the food processor and processed until a homogenous grainy mixture formed.
• 1 cup sugar • 1 cup chocolate chips • 1/2 cup cocoa powder • 1/2 teaspoon xanthan gum • 1 1/4 ounce
of Yellowbird Habanero Hot Sauce •
Pinch cayenne pepper •
Pinch of salt
Finely dice the onion and mango and add to the bowl along with lime juice, coriander, salt and a
pinch of cayenne pepper.
But I thought it might be nice if I added a little something special to these Maple Candied Pecans in the form
of a wee
pinch of cayenne pepper and boy was I ever right.
* 3/4 cup crème fraîche (I used my homemade version) * 3 - 4 tablespoons raw apple cider vinegar * 2 tablespoons cultured buttermilk * 1 handful
of fresh basil leaves * 1 handful
of fresh cilantro leaves * 1 handful
of fresh parsley leaves * 2 medium cloves
of garlic, sliced in half, plus more to taste (if you love garlic) *
pinch of ground
cayenne pepper — optional * sea salt and freshly ground
pepper to taste
I usually add a
pinch of cayenne pepper to my brownies.
ground chicken 1/4 c. cornmeal 1 scallion, minced 1 T. minced fresh cilantro 2 t. brown sugar 1 t. dry mustard 1/2 t. kosher salt 1/2 t. paprika 1/4 t. garlic powder
Pinch of cayenne pepper 5 tbsp.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon
of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple
of pinches of salt and
pepper, the garlic, the cumin, the
cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another
pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
4 - 6 oz crumbled blue cheese 1 - 2 Tablespoons minced fresh onion 1 clove garlic, minced
pinch of cayenne pepper 1/3 cup minced fresh parsley or 2 Tablespoons dried parsley or cilantro 3/4 cup finely chopped pecans
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head
of broccoli — cut into bite - sized florets 2 cans Thai coconut milk
pinch of chili powder or a dash
of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black
pepper arugula leaves for garnish
i top it off with smashed avocado that has been mixed with salt and a
pinch of cayenne pepper.
1/4 cup EVOO (extra virgin olive oil) fresh juice
of 1/2 lemon 1 teaspoon
of lemon zest 1 teaspoon seedy mustard
pinch of cayenne pepper pinch of sea salt freshly cracked black
pepper
3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground black
pepper Pinch of chili powder or
cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for garnish
1/2 teaspoon
of dry mustard, a
pinch of ground
cayenne pepper, and a couple dashes
of Worcestershire sauce will add just the right amount
of spicy kick to balance the richness
of the sauce.
I used this recipe with one small add - a large
pinch of cayenne pepper.
dried oregano Light
pinch or sprinkle
of cayenne pepper or chipotle chili
pepper (optional)
1/4 cup EV olive oil 1/2 lemon, freshly squeezed
pinch of cayenne pepper pinch sea salt freshly cracked black
pepper
1 1/2 tablespoons olive oil 1 cup leek, sliced thin 1/2 fennel bulb, chopped 2 tablespoons garlic, minced 6 cups water or vegetable stock 2 medium potatoes, rinsed and chopped (2 1/2 cups) 1 cup soy milk, rice milk, or almond milk 2 tablespoons Italian parsley, minced 2 teaspoons sea salt, or to taste 1/2 teaspoon ground
pepper, or to taste
pinch cayenne pepper Splash
of wheat - free tamari, optional
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa powder 2 teaspoons instant espresso powder 3 1/2 teaspoons ground ginger 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg, preferably freshly ground
Pinch cayenne pepper Scant 3/4 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2 teaspoons vanilla extract 2 tablespoons non-dairy milk
of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
3 oz cream cheese, softened (I used reduced fat) 1/3 cup salsa juice
of 1/2 a lime 1 tsp chile powder 1/2 tsp ground cumin
pinch cayenne pepper 1/2 tsp onion powder 3 cloves garlic, minced 1/4 cup chopped fresh cilantro (I didn't have any fresh so I used dry but fresh is best) 3 Tbs chopped green onions 2 cups cooked and shredded chicken (boiled, roasted, left over, anything works) 1/2 cup shredded extra sharp cheddar cheese 1/2 cup shredded Pepperjack cheese 8 - 12 (6 - inch) corn or flour tortillas kosher salt and freshly ground black
pepper cooking spray
Transform jarred roasted red
peppers into a fresh and flavorful dip seasoned with cumin and a
pinch of cayenne.