In a big pan, add and mix all of the ingredients for the sauce: 2 Tbsp soy sauce, 2
Tbsp red pepper powder, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1 tsp sesame oil, 2 pinches black pepper, 1 tsp minced garlic, and 1 tsp sesame seeds (to garnish).
Not exact matches
2
tbsp onion
powder 2
tbsp garlic
powder 1
tbsp kosher salt 2
tbsp ground
pepper 1 tsp
red pepper 1
tbsp raw sugar
garlic
powder 1
Tbsp red pepper flakes 2
Tbsp chili
powder (I use a variety of ones I have on hand) 1 T dried parsley flakes, cilantro flakes, and dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)
olive oil 1 green
pepper 1
red pepper 3 ears of corn, kernels removed from the cobs (or 2 cups of frozen corn) 2
tbsp salted butter 2 strip of bacon chopped 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 2 cloves of garlic 1 cup chicken stock 2 medium potatoes, peeled and cut into 1» cubes 1 tsp oregano 1 bay leaf 1 tsp celery salt 1 tsp paprika 2 tsp curry 1 tsp mustard
powder salt and
pepper 2 cups half and half hot sauce, optional 1/2 tsp parsley
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry
powder 1 tsp chipotle
pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2
Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1
Tbsp Red Boat Fish Sauce 1
Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
2
Tbsp + 1/4 c canola oil, divided 1 large
red bell
pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking
powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black
pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed corn kernels (about 1/2 an 11 - ounce can)
for casserole: 1
tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion
powder 1/2 tsp garlic
powder 1 tsp dry mustard 1/4 tsp crushed
red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1
tbsp apple cider vinegar salt and freshly ground
pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
1 Steak Salt and
pepper 1 cup lightly packed flat leaf parsley, chopped 3 cloves garlic, minced 1/2 tsp freshly ground
pepper 1/2 tsp chili
pepper flakes 2
tbsp fresh oregano leaves, chopped 1
tbsp fresh cilantro, chopped 2
tbsp shallot or onion, minced 3/4 cup vegetable or olive oil 3
tbsp sherry wine vinegar, or
red wine vinegar 3
tbsp lemon juice 1/2 tsp salt 1 stick unsalted butter 2
tbsp chili
powder 1/2
tbsp fresh ground cinnamon (up the cinnamon if using already grated or ground)
2
tbsp olive oil 1 medium yellow onion, diced 1
red pepper, diced (without seeds) 1 small zucchini, diced 3 cloves garlic, minced 1 14 oz can diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup dry green lentils 14 oz water 4 oz salsa 1
tbsp chili
powder 1 tsp cumin
Ingredients: 1 roma tomatoes — seeded & chopped into cubes 1/2
red bell
peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut into cubes 1/2 white onions - chopped into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped into cubes 1 - 2
Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black
pepper, dash of cumin, dash of garlic
powder according to taste (I didn't quite measure these).
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic
powder 1/2 tsp dried basil Pinch of crushed
red pepper flakes Sea salt and fresh cracked
pepper to taste 1 - 2 eggs, mixed thoroughly 1
tbsp olive oil, more if needed
Whisk garlic, lime juice, fish sauce, cayenne, brown sugar, garlic
powder,
red pepper flakes, dried thyme, allspice, onion
powder, black
pepper, paprika, cinnamon, nutmeg, and 3
Tbsp.
-- 500g diced Welsh lamb (fat trimmed off)-- 1
red onion, cut in to chunks — 2
tbsp olive oil — 1
tbsp tomato puree — Juice and zest of half a lemon — Half a tsp each of paprika, cumin, tumeric, chilli
powder, ground coriander, garlic
powder — 2
tbsp fresh mint, chopped — A pinch of sea salt and black
pepper
Olive oil, as needed 1 large zucchini, diced small 1 stalk celery, chopped small 1/2 — 1
red pepper, chopped small 1/2 onion, chopped small oregano, onion
powder, garlic
powder, salt,
pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy Basil pesto (1 cup basil leaves, 1 - 2
Tbsp pine nuts, olive oil, ground)(feta cheese for your dairy eating loved ones)
2
tbsp butter 1 tsp
red pepper flakes 1 cup unbleached white flour 3/4 cup fine - grain cornmeal 1/4 cup natural cane sugar 1
tbsp baking
powder 1 1/2 tsp fine grain sea salt 1 cup almond milk 1 large egg 1 4 - oz can mild green chilies
1 lb chicken breasts / thighs, cut into 1 inch cubes 3/4 cup yoghurt (full / lowfat) 1
tbsp ginger, minced 2 cloves garlic, minced 1/2 tsp cumin
powder 1 tsp coriander
powder 1/2 tsp garam masala pinch (or more) of
red chilli
powder (optional) pinch of
red food coloring (optional) salt and
pepper to taste
Turkey Chili -------- 2 tsp olive oil 2 lbs lean ground turkey 1 cup chopped onion 2 cloves garlic, chopped 1 28 oz can diced tomatoes 1 16 oz can small
red beans 1/2 cup diced green bell
pepper 1/2 cup diced
red bell
pepper 1
tbsp chopped jalapeño
pepper 2 tsp chili
powder 1/2 tsp groudn cumin 1/2 tsp salt 1/8 tsp black
pepper sour cream green onions
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and
pepper 4
Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili
powder 1 tsp grated orange zest 2
Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2
red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Dash of
Red Boat Fish Sauce 1
Tbsp cumin
powder 1 tsp coriander
powder 2 tsp black
pepper powder 1/2 tsp chili
powder 2 tsp salt 1/2 cup chopped onions 3 big carrots — sliced diagonally
Five Spice Tamarind Braised Minced Chicken Ingredients: 2 lbs boneless skinless chicken — cut into small cubes 1/2 garlic bulb 1/2 onion - chopped 1 ″ ginger knob 1 - 2 tsp five spice
powder 1 ″ tamarind block - soaked in hot water 1
Tbsp balsamic vinegar 1 - 2
Tbsp Red Boat Fish Sauce (optional but it adds extra yummy taste to the dish) 1 - 2 pitted soaked medjool dates 1 - 2 tsp white
pepper powder Salt to taste
Ingredients: 2 lbs grass - fed beef tongue 3 cups water 1 - 2
Tbsp Red Boat Fish Sauce 4 garlic cloves 2 ″ galangal root (or subbed with ginger root) 1 tsp salt 1 tsp turmeric
powder 1 tsp coriander
powder 1 tsp cumin
powder 1 tsp aleppo chili
pepper 1 tsp cloves
powder 1 tsp black
pepper powder 1
Tbsp coconut oil 1/2... Read more →
2
tbsp of olive oil or oil of preference 5 boneless chicken thighs cut into strips (or 3 chicken breasts) 1 medium onion sliced 1/2 medium
red bell
pepper sliced 1/2 medium green bell
pepper sliced 2 tsp of garlic
powder 1 tsp of cumin 1/2 tsp of coriander 1 tsp of cayenne
pepper (optional) 2 Roma tomatoes cut in 4 2 oz of water or broth (chicken, vegetable, beef or bone) Salt and
pepper to taste
-LSB-...] cup of broth or water 1
tbsp or arrowroot
powder 1
tbsp of lemon juice 1/2 tsp of
pepper 2
tbsp of date paste or 1/2 of honey Salt and
red pepper flakes to taste Toasted Sesame seeds -LSB-...]
8 oz mushrooms, diced 1 onion, diced 1/2
red pepper, diced 1
Tbsp balsamic vinegar 1 tsp cocoa
powder 1 tsp smoked paprika (I actually forgot to add the smoked paprika in the video = (1 tsp Braggs liquid amino acids
Ingredients for Rice: Cooking Oil: 1
tbsp Cooked Rice: 1 & 1/2 cups Soy sauce: 1/3 cup Salt: to tatse Black
pepper powder: to tatse
Red onion: 1/2 cup Ginger: 1 inch piece chopped Garlic: 2 cloves chopped Green onion: 1/4 cup Bell
pepper: 1/4 cup (any color) Mixed vegetables: 2 cups.
Ingredients 16 oz box pasta, I used small shells 2
Tbsp butter 12 oz can evaporated milk 2 egg, beaten 1 tsp dry mustard
powder 1/4 tsp
red pepper optional 1/8 -1 / 4 tsp Black
Pepper 2 cups freshly grated cheddar cheese * Salt to taste
Ingredients 1 - lb rigatoni Garlic
powder Italian seasoning Salt and
pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3
Tbsp olive oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed
red pepper flakes 15 fresh basil leaves, julienned Salt and
pepper to taste 1/2 cup heavy cream * Parmesan cheese
Ingredients 2 chicken breasts, cut in half horizontally then cut again into chunks * 1 egg, beaten 1 1/4 cups panko bread crumbs heaping 1/4 tsp onion
powder heaping 1/4 tsp garlic
powder heaping 1/4 tsp paprika salt and freshly ground
pepper 3
Tbsp vegetable or canola oil, divided, plus more if needed (alternatively you can reduce the oild to 1
Tbsp and oven bake the chicken) Slider buns Buffalo sauce Ranch dressing Blue Cheese crumbles Thinly sliced
red onion
Here is the recipe: 1 can chickpeas, rinsed and drained 1 medium sweet potato, peeled, and diced, 1 tablespoon olive oil salt,
pepper, to taste 2 tsp ground cumin 1/2 medium
red onion, diced 2 - 4 cloves garlic minced large handful parsley, chopped 1 lemon, zested 1/2 a lemon, juiced 1 tsp ground coriander 1 tsp crushed
red pepper flakes (or chili)
powder 1/2 tsp cayenne
pepper 2 - 3
tbsp toasted sesame seeds Instructions
4 zucchini 2
Tbsp olive oil 1
red onion 2 cloves garlic 2 free range chicken breasts 1 x 400g can cherry tomatoes in juice 1 x 400g can finely chopped tomatoes 70g concentrated tomato paste 2 tsp paprika 1 tsp ras el hanout 1 tsp sumac 1/4 tsp chilli
powder (optional) 1 cup black olives, pitted pink himalayan salt &
pepper
1 pkg Nasoya ® TofuBaked, Sesame Ginger, diced into cubes 1/2 cup brown rice, cooked 1
tbsp olive oil 1/4 cup onion, medium mince 1/2 cup
red bell
pepper, chopped 1 tsp paprika 1
tbsp chili
powder 1/4 tsp cayenne
pepper 1 can (15 oz) black beans, drained and rinsed 1/2
tbsp salt, kosher 1 can (15 oz) tomatoes, diced with juice 1/2 cup frozen corn 1
tbsp scallions, chopped 8 tortillas Sofrito sauce 8 oz avocado, skinned and diced
1 lb beef stew meat 1
tbsp arrowroot
powder salt &
pepper 2
tbsp extra-virgin olive oil 1 head broccoli, cut in florets 1
tbsp peeled fresh ginger, grated 1 bunch green onions, white and green parts separated, thinly sliced 2
tbsp lemon juice (from 1 lemon)
red pepper flakes (optional)
1 cup uncooked quinoa 2 cups water 1 cup celery, chopped 1 cup
red onion, chopped 2 Granny Smith apples, diced 1 cup cranberries, halved 2
tbsp extra-virgin olive oil 1 tsp thyme 1 - 2 tsp curry
powder 1 tsp cinnamon 3/4 cup vegetable broth 1
tbsp maple syrup salt and
pepper
Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp paprika 1/4 tsp garlic
powder 1/4 tsp salt 1/8 tsp cayenne
pepper 1/8 tsp black
pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1
tbsp olive oil 1/2
red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional hot sauce for serving
2 lb ground beef (or bison, turkey or chicken)(or sub drained and rinsed black beans) 1 onion, diced 2 cloves garlic, minced 2 sweet potatoes, chopped 2 zucchinis, chopped 2 tsp ground ginger 3
tbsp chili
powder 1
tbsp cumin 1 1/2 tsp basil 1 tsp oregano 1 tsp salt 1/2 tsp black
pepper 1
tbsp cacao
powder (optional) 1/4 tsp
red pepper flake bay leaf 1 cup chicken or vegetable broth 1 can (15 oz) diced tomatoes 1 can (15 oz) tomato sauce sea salt black
pepper
1 package (about 4 cups) bean sprouts 1 teaspoon
red pepper flakes 5 tablespoons Sesame oil 4 tablespoons soy sauce 2
tbsp garlic
powder (half for the pasta water) 1
tbsp salt (half for the pasta water)
1 large eggplant 2 Roma tomatoes 1
red pepper 2 Poblano peppers 1 large red onion 2 tbsp Olive oil 1 tablespoon Garlic powder 1 teaspoon Salt 1 teaspoon Dried Basil 1/2 teaspoon Red pepper flakes 1/2 teaspoon Black Pep
red pepper 2 Poblano
peppers 1 large
red onion 2 tbsp Olive oil 1 tablespoon Garlic powder 1 teaspoon Salt 1 teaspoon Dried Basil 1/2 teaspoon Red pepper flakes 1/2 teaspoon Black Pep
red onion 2
tbsp Olive oil 1 tablespoon Garlic
powder 1 teaspoon Salt 1 teaspoon Dried Basil 1/2 teaspoon
Red pepper flakes 1/2 teaspoon Black Pep
Red pepper flakes 1/2 teaspoon Black
Pepper
1 cup cheddar cheese, shredded 2 eggs 1 cup toasted wheat germ or cooked rice 1 cup parsley, finely chopped 3 stalks celery, minced 1 onion, minced 1 cup walnuts, finely chopped 1 green or
red pepper, finely chopped 1 tsp salt 1
tbsp basil 2 tsp curry
powder
Ingredients 4 cups low - sodium vegetable broth 2 (14.5 oz) cans low - sodium fire roasted diced tomatoes 2 tsp olive oil 1 medium
red onion, chopped 4 cloves garlic, minced 1 poblano
pepper, cut in half, seeds removed 1
red bell
pepper, cut in half, seeds removed 1 jalapeno, cut in half and seeds removed 1 cup dry quinoa 1
Tbsp paprika 1/2 tsp chipotle chili
powder 1/2 tsp ground coriander 1/2 tsp ground cumin 2 bay leaves pinch ground cinnamon 1 avocado, cut into 1/2 inch cubes 1 lime, cut into wedges (I forgot the lime!)
Mushroom Larb 1 lb mixed mushrooms (shiitake, cremini, white, etc.), roughly chopped 1
tbsp roasted rice
powder 1/4 cup chopped fresh cilantro 2 green onions, chopped 2
tbsp chopped shallots 3
tbsp chopped mint leaves 1/2 tsp cayenne
pepper 2
tbsp lime juice 2
tbsp fish sauce 1 tsp garlic and
red chile paste cabbage leaves cilantro
Red Chileatole with Mushrooms, Corn,
Peppers, and Chicken 1
tbsp extra-virgin olive oil 1 medium white onion, halved and sliced 4 cloves garlic, peeled 2
tbsp ancho chile
powder 1 1/2
tbsp masa harina 4 cups chicken broth, divided 6 oz cremini mushrooms, stemmed and sliced 1/2 inch thick 2 ears of corn 1/2 poblano
pepper, cut into 1 / 4 - inch cubes 1 large sprig fresh flat - leaf parsley 3/4 lb boneless, skinless chicken breast, cut crosswise into 1 / 2 - inch - thick slices salt, to taste
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2
Tbsp unsalted butter 2
Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell
pepper, seeded and cored, diced small 1 large
red bell
pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano
pepper, roasted and diced small 1 jalapeno
pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle
peppers in adobo sauce, finely chopped 1 to 2
Tbsp chili
powder (more or less to suit your taste) 1
Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne
pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or less to taste) kosher salt and freshly ground black
pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
1
Tbsp olive oil 4 cups vegetables, chopped (I used zucchini,
red pepper and onion) Salt and
pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking
powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1
Tbsp Parmesan cheese, grated, for topping 1
Tbsp fresh herbs of your choice (optional)(I used tarragon.)
10 cups (2.5 L) water, divided 1/2 cup (125 mL) pearl barley, rinsed and drained 1/2 cup (125 mL) hulled millet 1 clove garlic 3
tbsp (45 mL) raw sunflower seeds 2
tbsp (30 mL) raw almonds 2 green onions, roughly chopped 2
tbsp (30 mL) roughly chopped fresh parsley leaves 1/2 cup (125 mL) roughly chopped
red onion 1 cup (250 mL) chopped extra firm tofu 1/4 cup (60 mL) grated carrot 1/4 cup (60 mL) grated beet 1 1/2
tbsp (22 mL) tamari 1/4 tsp (1 mL) cayenne
pepper 1/4 tsp (1 mL) Mexican chili
powder 1 tsp (5 mL) curry
powder 1 tsp (5 mL) sea salt 1 tsp (5 mL) cornstarch 3
tbsp (45 mL) mixed fresh herbs or 1
tbsp (15 mL) each of 3 of your favourite dried herbs (basil, oregano, marjoram, etc.) 1/4 cup (60 mL) spelt flour 2
tbsp (30 mL)
powdered nutritional yeast oil, for frying (sunflower, canola, neutral - flavoured coconut)
Ingredients: 1 cup uncooked
red quinoa, rinsed and drained 1/2
tbsp coconut oil (or other oil) 3 garlic cloves, minced 2 cup diced sweet onion (about 1/2 large) 1 jalapeno, seeded if preferred and diced 1 large sweet potato (350 g), peeled and chopped to 1/2 -1 inch dice (2.5 - 3 cups) * 1.5 tsp ground cumin 1 tsp chili
powder 1/2 tsp ground coriander 6 cups vegetable broth 1.5 cups cooked black beans (one (15 - oz) can rinsed and drained) fine grain sea salt and black
pepper, to taste (I used 1/2 tsp salt or a bit more) 1/4 tsp cayenne
pepper (or
red pepper flakes) 2 handfuls Spinach or kale leaves, optional toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion
Turmeric Vinaigrette Dressing: 3
Tbsp extra virgin olive oil 2
Tbsp lemon juice (approximately 1 lemon) 1
Tbsp apple cider vinegar 1/4 tsp turmeric
powder 1 small
red chilli, finely chopped 2 cm piece fresh ginger, finely grated pinch of pink Himalayan salt freshly ground black
pepper
2
tbsp olive oil 1 yellow onion, chopped 4 cloves garlic, minced 8 small beets, peeled & quartered (we used Chioggia beets) 4 medium sized carrots, sliced in large pieces 2 sprigs thyme sea salt &
pepper to taste 2
tbsp tomato paste 1 cup
red wine 2 cups vegetable stock 3 bay leaves 2 tsp arrowroot
powder, solved in 2
tbsp water (optional)
3 chicken breasts, chopped into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell
pepper, chopped 1/2 medium
red bell
pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3
tbsp black
pepper 1
tbsp white
pepper 2 tsp onion
powder 2 tsp garlic
powder 2 tsp dried oregano 1
tbsp dried thyme 2 tsp dried basil 3
tbsp crushed
red chile
pepper 5
tbsp smoked paprika 2 bay leaves 4
tbsp of Intensity Academy Hot Cubed Hot Sauce
Middel eastern meatballs 400 g ground organic beef 1 organic egg 1
red onion 4 cloves of garlic 1
tbsp coconut sugar 1 tsp cinnamon 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground cloves 1/4 tsp hot chill flakes /
powder 1 handful fresh mint 1 handful fresh basil 1 handful fresh parsley 1/2 tsp salt + fresh ground
pepper Butter for frying
1.5 c
red lentils, rinsed 4.5 c water 1 c fine grain bulgar 2 tsp cumin 1/4 tsp cayenne
pepper powder 2
Tbsp dried parsley 1 medium onion, finely chopped 3 cloves of garlic, finely chopped 2 - 3 green onions, finely chopped