Sentences with phrase «cayenne chile powder»

To serve: mix together two teaspoons celery salt, 1/2 teaspoon ground cayenne chile powder and 1/4 cup coarse kosher salt.

Also salt and ground cayenne chile powder.

Not exact matches

Peanut Butter & Co.'s spicy butter mixes peanuts, vinegar, organic palm oil and salt with a special blend of crushed red peppers, chile powder, cayenne, and paprika.

Stir together salt, cayenne, black pepper, chile powder, paprika and garlic powder in a small bowl.

2 teaspoons coarse kosher salt 2 teaspoons ground cayenne pepper 1/2 teaspoon freshly ground black pepper 1/2 teaspoon chile powder 1/2 teaspoon hot smoked paprika 1/2 teaspoon garlic powder 1/2 cup mint leaves, minced

Cayenne, Ancho chile powder, and Pasilla chile powder are the holy triumvirate of this regional style.

Researching in Google Books, I came across the following uses for cayenne, which has become a generic term for any hot red chile powder.

-- Ancho chile powder you can very well leave out, or sub a pinch of cayenne.

1 pound mustard greens, trimmed and washed (8 packed cups chopped) 1 pound spinach, trimmed and washed (4 packed cups chopped) 1 large yellow or red onion, peeled and roughly chopped (1 1/2 cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander powder 2 tablespoons cornmeal 1 tablespoon coarse sea salt 2 cups water 1 teaspoon garam masala

1 small red or yellow onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.

Add the garlic, chile powder, cumin and cayenne, and continue to cook, stirring, until the spices are toasted, about 1 minute.

2 whole roasted red peppers, seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne powder 1 teaspoon cumin 1/2 teaspoon coriander Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oil

18 - 24 fresh chicken wings and / or sections 2 tbsp Ancho chile powder 2 tbsp sweet paprika (use spicy variety for more kick) 1 tsp ground cumin 1 tbsp garlic powder 1 tsp salt 1 tsp cayenne pepper 3 - 4 tsp grapeseed oil (olive oil will suffice)

1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander powder 1 teaspoon red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)

Cayenne in large doses is recommended in herbal lore for control of delerium tremens and in India, chile powder with cinnamon and sugar in a water - based drink is prescribed for alcholism and delerium tremens, as it is said to lessen the craving for alcohol.

The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6 red bell peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more for extra heat) 3 bay leaves 2 sprigs fresh thyme 1/3 teaspoon powdered annatto seeds (achiote) Salt and pepper to taste

1 teaspoon cardamom powder 2 teaspoons cumin seeds 1/2 teaspoon coriander seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14 dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oil

Or, mix the cayenne with New Mexican chile powder and cut the amount in the recipe in half.

3 pounds chili meat 15 - ounce can tomato sauce 1 cup water 1 teaspoon Tabasco sauce 3 heaping tablespoons chili powder or ground chile peppers 1 heaping tablespoon oregano 1 heaping teaspoon comino powder (cumin) 2 onions, chopped Garlic to taste 1 teaspoon salt 1 teaspoon cayenne 1 teaspoon paprika 12 red peppers 4 or 5 chile pods 2 heaping tablespoons flour

Skim all of the unwanted grease off of the top of the chili and add the chili powder, Chimayo red chile powder, garlic powder, onion powder, cayenne, and jalapeño hot sauce.

Instead of using cayenne, use New Mexican chile powder.

Add Tabasco, heaping tablespoons of chili powder, oregano, comino powder, onions, garlic, salt, cayenne, paprika, red peppers, and chile pods.

While sauce is simmering, combine pork, beef, parsley, mint, thyme, lemon zest, chile powder, cayenne and 3/4 teaspoon salt in a large bowl and mix until well combined.

Combine the salt, chile powder, paprika, black pepper, cayenne, onion powder, garlic powder, and oregano in a small bowl.

2 cloves garlic, minced 1 tablespoon minced garlic 1 Scotch bonnet chile, stem and seeds removed, minced or substitute 2 fresh cayenne chiles 1 to 2 tablespoons vegetable oil 1 onion, diced 3 tablespoons curry powder 1 teaspoon dried thyme 1/2 teaspoon ground cloves 1/2 teaspoon ground black pepper 1/4 teaspoon salt 3 cups cooked, peeled, diced potato 2 cups water 2 tablespoons tamarind paste dissolved in 1/4 cup water (optional) 1 15 - ounce can garbanzo beans, drained Vegetable oil for frying

This is definitely a mild chili, but if you kept some of the seeds from the chiles, or added some hot chili powder like cayenne, that would kick up the heat a lot!

Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and cook, stirring, until the vegetables are softened but not brown, 3 to 4 minutes.

Because we were having shrimp tacos, Tony also made a killer sauce — sour cream, cayenne pepper, chile powder, paprika, salt and lemon juice — it was delicious!

Add water, pumpkin, black beans, salt, ancho chile powder, cumin and cayenne.

Season with cumin, chile powder, cayenne, and salt before removing from heat.

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

In a large bowl, combine the cream cheese with the salsa, lime juice, cumin, chile powder, cayenne, onion powder, garlic, cilantro, green onions, and 1/4 tsp kosher salt.

Stir in the black beans, fire roasted tomatoes, cumin, ancho chile powder, and cayenne.

1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1 tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2 tablespoons ancho chile powder 2 tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1 tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 3 tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1 tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1 tablespoon freshly - squeezed lime juice Cooked brown rice (optional)

They snagged me with this dark brown spread comprised of butter, cocoa, cayenne pepper, chile powder, and chipotle powder.

I don't like things awfully hot - I skipped the chipotle, cayenne and chile de arbol and used chipotle powder to bring it up to a level I like, and added a small fresh New Mexico.

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

12 ounces prepared hot chocolate (not too sweet) 2 tablespoons honey 1/2 teaspoon vanilla extract 2 jiggers pepper vodka 2 tablespoons heavy cream Cayenne powder and cinnamon sticks for garnish Grated chocolate and dried red chiles for garnish (optional)

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

1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile powder 1 teaspoon hot Hungarian paprika, New Mexico chile powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese

1 pound lean ground beef 1 pound ground pork (with 20 % fat) 2 to 3 tablespoons Hungarian paprika or New Mexico red chile powder (mild, hot, or a mixture, to taste) 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 cup finely chopped onions 6 fresh hot red peppers (such as cayennes), seeded and finely chopped 4 to 6 large garlic cloves, put through a garlic press Garnishes (see recipe instructions)

The Spice Paste: 4 small hot red chiles, such as santaka or cayenne, stems and seeds removed 1 - inch piece fresh ginger, peeled and chopped fine 4 garlic cloves, peeled and chopped 2 teaspoons coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon powdered turmeric 6 black peppercorns 1 tablespoon malt vinegar

The first chiles to appear in North Africa were probably small, extremely hot annuums closely related to cayennes, which were and still are used mostly in the dried red pod form or are ground into powders.

1 3/4 pounds Roma tomatoes (or any variety of garden fresh) 3 poblano chiles 1 large sweet yellow onion, peeled and cut into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1 teaspoon cumin 2 - 3 tablespoons chili powder, depending on desired heat level 1/4 teaspoon cayenne pepper 24 ounces vegetable stock 1 15 - ounce can of black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2 teaspoon fresh ground black pepper 1 teaspoon Maya Natural Sea SaltTM

2 teaspoons ají p - p chile powder, or substitute hot red chile powder, such as cayenne or New Mexican Chimayó

3 large onions, chopped 2 large ripe tomatoes, chopped 8 cloves garlic 2 green chiles, such as serranos, stems removed and halved 1 2 - inch piece of ginger, peeled 1 tablespoon cumin powder 2 teaspoons coriander powder 1 teaspoon turmeric powder 1 teaspoon cayenne powder 2 tablespoons vinegar 3 pounds boneless lamb or beef, cut into 1 - inch cubes 2 teaspoons fennel seeds 1/4 cup raw cashew nuts 1/4 cup almonds Salt to taste 6 tablespoons vegetable oil

All samples except the cayenne powder, Tabasco and placental tissues were of whole chiles, including seeds.

As mentioned above, powdered «cayenne» that is found in supermarkets may not actually be from that pod type; it is a generic term for hot red chile powder.

1 cup flour 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teaspoon cayenne powder 3 cups vegetable oil 3 poblano chiles, roasted, peeled, seeds and stems removed, cut into 1 / 4 - inch rings 1 cup buttermilk

The amounts are correct for New Mexican chile powder, which are much milder varieties than the Indian chilli powders, which use cayenne.