Sentences with phrase «cayenne pepper powder for»

Not exact matches

Add black beans, taco meat, bell peppers, chili powder, garlic powder, cayenne pepper, salt, and pepper and simmer for 15 minutes or so until peppers have softened and the flavors have had a chance to mingle.

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.

Add turmeric, curry powder, coriander and cayenne pepper to the pot, stir well and cook for 2 minutes.

Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish

For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2 cups red seedless grapes 1/2 cup cashews, chopped 1 cup red onion, chopped 1 cup radishes, chopped 2 tablespoons curry powder salt & pepper, to taste cayenne pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons of water

* 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

3/4 cup flour 3 tablespoons garlic powder 2 teaspoons cayenne pepper 1 teaspoon salt 1/2 teaspoon black pepper 1 pork tenderloin, thinly sliced into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnish

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)

We'll use many of those same ingredients for our clone, but we'll substitute gelatin for the xanthan gum (a thickener) to get the slightly gooey consistency right, and for the natural flavor and color we'll use cayenne pepper, cumin, paprika and garlic powder, then filter the particles out with a fine wire mesh strainer after they've contributed just what the sauce needs.

For the blackening seasoning I used cayenne, garlic powder, cumin, coriander, ground mustard, onion powder, oregano, salt and pepper.

Next add in chili powder, cumin, oregano, cayenne pepper and salt; stir for about 20 seconds.

I make a delicious hummus with pickled red bell peppers added to the chick peas & tahini, but it works for me because I neutralize the sweetness with good curry powder and several dashes of cayenne.

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

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

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

ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)

2 teaspoons Himalayan salt 2.5 teaspoons garlic powder 3 - 4 teaspoons paprika, I like to do 4 1 teaspoon pepper, Next time I will do just 1/2 teaspoon to make less spice for the kids 1 teaspoon onion powder 1 teaspoon cayenne pepper 1 teaspoon oregano flakes 1/2 teaspoon oregano powder 1 teaspoon thyme powder

2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)

2 to 4 ounces Garlicky Greengo 1/4 cup Mayo 3 TB sour cream 3 TB minced fresh parsley 1 garlic clove, minced 1/2 tsp chili powder 1/4 tsp ground black pepper 1/4 tsp cayenne pepper (optional) 4 tsp juice from 1 lime 1 oz grated Cotija cheese Mix together, refrigerate for at least 1 hour then slather on your roasted or grilled corn on the cobb.

1 1/2 cups flour 1/2 cup cocoa powder 1/4 teaspoon cayenne pepper 1/2 teaspoon cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 stick butter 1 cup sugar 1 large egg extra sugar for rolling

For the batter, whisk together the flour baking powder, garlic, cayenne, oregano and salt and pepper in a large bowl until well blended.

For the chickpeas - In a medium mixing bowl mix together the cayenne, chili powder, and salt and pepper.

For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optionFor the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (optionfor serving (optional)

Ingredients - 2 tablespoons coconut oil - 1 red bell pepper chopped - 4 cloves of garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and pepper to taste - 4 ounces goat cheese softened + more for topping - roughly chopped cilantro for topping - pomegranate seeds for topping

For the cupcakes: 1 1/2 c coconut milk 1/3 c canola oil 3/4 c sugar 1 tsp vanilla extract 1 tsp almond extract 4 oz semi-sweet baking chocolate, melted 1/8 c tapioca starch 2 tbsp ground flax seed 1/4 c cocoa powder 1/2 c rice flour 1/2 c quinoa flour (I milled regular quinoa in my coffee grinder) 1/4 c millet flour (I milled whole millet kernels in my coffee grinder) 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tsp cinnamon 1/2 tsp cayenne pepper

For the seasoning mixture: In a small bowl, combine the paprika, salt, onion powder, black pepper, cayenne, garlic powder, mustard and thyme.

For a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne peppFor a substitute for curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne peppfor curry powder, combine 2 teaspoons turmeric, 1 1/2 teaspoons each ground cumin and ground coriander, 1/2 teaspoon each ground mustard and ground ginger and 1/4 teaspoon each ground cinnamon and cayenne pepper.

Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

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

tempeh olive oil (to sautee) 2 cloves garlic, minced 1 rib celery, diced 1/2 of a red onion, diced 1 small jalapeno pepper, seeded, diced 2 tb tomato paste 1 tb apple cider vinegar 1 tsp maple syrup 1/4 to 1/2 tsp ancho chili powder (to taste for spice level) 1/8 tsp cayenne pepper 1 tsp ground cumin 1/2 tsp dried oregano freshly ground pepper & salt, to taste

chili powder dash cayenne pepper salt and freshly ground black pepper, to taste 1/3 cup fresh cilantro, chopped + extra for garnish Cheddar or any Mexican blend of cheese, shredded for topping

1 lb lean ground beef or turkey 1 small yellow onion, chopped 1 large jar salsa (red or green) 6 corn tortillas (or 4 (8 ″) whole wheat tortillas) 1 (15oz) can black olives, sliced 3 cups (12oz) nonfat shredded cheddar cheese 2 cups prepared beans 1/4 cup chopped green onions (optional) 1/4 cup chopped cilantro (optional) nonfat sour cream, for serving taco seasoning (cumin, chili powder, paprika, (garlic) salt and cayenne pepper)

You can either season two chicken breasts with salt, pepper, onion powder, garlic powder, and a little cayenne and bake for 25 minutes at 350ºF and then shred, or take the easy route and buy a rotisserie chicken and pull all the meat off of it.

Instead of 1 tsp cumin and 1/8 tsp red pepper, I use 1/2 tsp cumin, 1/2 tsp cayenne, and 1/2 tsp chili powder (this might be too much for some, but we like things spicy).

1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired

2 sweet potatoes or yam, holes poked throughout with a fork 2 tablespoons bacon fat (I used olive oil) 2 garlic cloves, minced 1/2 yellow onion, diced 1/2 pound ground turkey (or more, if you would like) 2 tablespoons hot sauce 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper (I left this out, the hot sauce provides enough heat for me) 5 - 6 cups fresh spinach salt and pepper, to taste

1/2 tablespoon olive oil 1/2 yellow onion, chopped 1/2 jalapeno pepper, seeded and chopped 2 cloves garlic, minced One 15 - ounce can black beans, rinsed and drained 1 cup vegetable stock One 10 - ounce can diced tomatoes 1/2 teaspoons ground cumin 1/2 teaspoon chili powder 1/2 teaspoon ground cayenne 1/4 teaspoon crushed red peppers 1 cup plain soy yogurt Chopped cilantro for garnish

«For a fruitier spin, substitute pineapple or orange juice for the honey and use a pinch of cayenne or red pepper flakes instead of the 5 - spice powder,» he suggesFor a fruitier spin, substitute pineapple or orange juice for the honey and use a pinch of cayenne or red pepper flakes instead of the 5 - spice powder,» he suggesfor the honey and use a pinch of cayenne or red pepper flakes instead of the 5 - spice powder,» he suggests.

1 large sweet potato (cut up into chips) 1 tsp chilli powder 1/2 tsp cayenne powder 1/4 ground pepper Pinch Salt 1 tsp Olive oil (or 1 tbsp for extra crisp)

1 — 2 lb lobster 2 cups Wondra flour 1/4 cup chili powder 2 tablespoons cayenne sea salt 1/4 cup canola oil 1 1/2 tablespoons fresh garlic, minced 1 tablespoon red pepper flakes 1/2 cup fresh basil leaves 1/4 cup chili oil (see note below) 2 tablespoons sun - dried tomatoes, julienned 1 tablespoon lemon zest, julienned, simmer in simple syrup, and drained 2 tablespoons unsalted butter Fresh basil leaves, deep fried (for garnish) 4 (approx 1 lemon per person) lemons, cut into eighths

To the same pan, add the curry powder and cayenne pepper and toast for 1 - 2 minutes.

4 cups prepared sticky rice 2 tablespoons sesame oil 1 small onion, diced 5 ribs of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup peanut butter 1/3 cup soy sauce 1 teaspoon garlic, minced or powdered 1/8 teaspoon cayenne pepper 1 1/4 cups cold water 2 tablespoons cornstarch 1 cup roasted peanuts, salted or unsalted, for garnish 1/2 cup chopped green onions for garnish

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

ground beef 2 tablespoon minced onions, plus extra for garnish 1 teaspoon paprika 1 teaspoon black pepper 1/2 teaspoon chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon crushed thyme leaves 2 1/2 cups water (I just used as much as needed, and added more when it cooked down.)

Add the garlic, chili powder, salt, pepper, cumin, oregano, sage, and cayenne and sauté for 1 more minute.

ingredients CHICKEN BREAST MARINADE: 2 and 1/2 pounds chicken breasts (boneless, skinless) 1 quart buttermilk 1 tablespoon Kosher salt SEASONED FLOUR: 4 cups all - purpose flour (divided) 6 teaspoons seasoned salt (divided) 4 teaspoons garlic powder (divided) 2 teaspoon black pepper (divided) 1/2 teaspoon cayenne pepper (divided) vegetable oil (for frying) QUESADILLA: 8 (12 - inch) flour tortillas cooked chicken breasts sliced into strips (recipe above) 4 - 6 cups mozzarella cheese (shredded) 2 cups ranch dressing 1 cup buffalo wing sauce 1 bunch scallions (chopped) Kosher salt and freshly ground black pepper (to taste) 1 quart buttermilk Kosher salt and freshly ground black pepper (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

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)

For the smoky seitan: 2 tablespoons olive oil 8 ounces ground seitan 1 teaspoon chili powder 1 teaspoon smoked paprika Pinch of cayenne pepper Sea salt

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)