Not exact matches
1 teaspoon cayenne
powder 1 teaspoon cumin
powder 1 teaspoon coriander
powder 1/4 teaspoon cardamom
powder 1/4 teaspoon cinnamon
powder 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon
salt 1 3 - pound
chicken, boned,
and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled
and cut into 1?
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon
salt 2 1/2 cups coconut milk, recipe here 1 3 - pound
chicken, cut up into 3 / 4 - inch cubes 5 small dried red chiles, such as piquins, stems
and seeds removed (optional) 4 shallots, peeled
and chopped 1 small piece galangal, peeled
and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
In the bowl of your slow cooker mix together cream of
chicken soup, water, two packets of
chicken gravy mix, onion flakes, garlic
powder,
salt and pepper.
To do this dump
chicken gravy mix, a can of cream of
chicken soup, minced onion flakes, garlic
powder, two cups water,
salt and pepper in the bowl of your slow cooker.
Stir your shredded
chicken with the sea
salt, pepper, cumin, garlic
powder, onion
powder,
and chili
powder.
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
Garlic
and Yam Roasted
Chicken You will need: 1 whole chicken (skinned if it's not pastured raised like mine) 1 tsp garlic powder 1 - 2 tsp salt 1 tsp white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp coco
Chicken You will need: 1 whole
chicken (skinned if it's not pastured raised like mine) 1 tsp garlic powder 1 - 2 tsp salt 1 tsp white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp coco
chicken (skinned if it's not pastured raised like mine) 1 tsp garlic
powder 1 - 2 tsp
salt 1 tsp white pepper
powder 1 - 2 tsp five spice
powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg
powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp coconut oil
Add onion, poblano pepper,
chicken, chili
powder, cumin, garlic
powder,
and salt.
- Mix 2 tablespoons of olive oil with cumin, chili
powder,
salt and cayenne pepper
and rub all of the
chicken breasts.
Mix the dry seasonings (garlic
powder,
salt, white pepper
powder, five spice
powder) in one container
and rub it all over the
chicken, including the cavity.
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
Then add the
chicken along with the ground masala,
salt and turmeric
powder.
Then add in the ground
chicken, 1 tsp
salt, cumin, fennel seeds, oregano,
and chili
powder.
In a large bowl, combine buttermilk, egg, coconut milk,
chicken, curry
powder,
salt and pepper.
Toss the
chicken in a giant bowl
and add the grapes, cashews, red onion, radishes, curry
powder,
salt, pepper, cayenne, mayonnaise, mustard, cilantro
and mix thoroughly.
1 pound of carrots, chopped 1 pound of sweet potatoes, peeled
and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled
and chopped 4 cups stock, vegetable or
chicken 3 cups water 1 teaspoon curry
powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste
salt & pepper, to taste
Lightly brush the
chicken with oil
and sprinkle with
salt, pepper
and garlic
powder.
You could use pork or
chicken and blend with 1 teaspoon sage, 1 teaspoon garlic
powder, 1 teaspoon fennel, 1 teaspoon
salt, 1/2 teaspoon black pepper.
I've been making mine with shredded
chicken breast, seasoned with garlic
salt and onion
powder and then fried with a corn tortilla.
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package
chicken sausage, cut into chunks 1 onion, chopped 3 cloves garlic, chopped extra virgin olive oil
salt and pepper 1/2 teaspoon crushed red pepper 1 teaspoon garlic
powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
Brush both sides of
chicken with olive oil
and sprinkle evenly
and generously with sea
salt, pepper, coriander, cumin
and garlic
powder.
Add cooked
chicken, green chiles, cumin, chili
powder,
salt, & all three Frontera pouches (enchilada sauce
and 2 key lime sauces).
Cut
chicken into cubes
and apply hung curd, ginger garlic paste,
salt, red chilli -
powder (1 tsp), garam masala
powder and marinate for about 3 - 4 hours or preferably overnight.
Start
Chicken — Preferably used my recipe for Honey Garlic Slow Cooker Shredded Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempe
Chicken — Preferably used my recipe for Honey Garlic Slow Cooker Shredded
Chicken Place 4 to 6 pounds of boneless, skinless chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempe
Chicken Place 4 to 6 pounds of boneless, skinless
chicken breast, 1 cup of water or stock and simple seasonings (salt, pepper, onion powder) in slow cooker with lid on high tempe
chicken breast, 1 cup of water or stock
and simple seasonings (
salt, pepper, onion
powder) in slow cooker with lid on high temperature.
3
chicken breasts olive oil spray 2 teaspoons chipotle chili
powder 1 teaspoon cumin 3/4 teaspoon garlic
powder 3/4 teaspoon onion
powder 1/4 teaspoon
salt 1 teaspoon ground black pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained
and rinsed 5 cups
chicken broth 2 ears sweet corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
Brush melted butter
and coconut oil all over
chicken and season with
salt, pepper
and garlic
powder.
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)
Season the
chicken pieces with curry
powder,
salt and pepper.
To a 6 - quart slow cooker add 2, 15oz cans Mrs. Grimes Black Beans that have been drained
and rinsed, 2 chopped bell peppers, 1 — 2 minced jalapeno peppers (1 is mild enough for Cameron to eat,) 1/2 chopped yellow onion, 3 minced garlic cloves, 1 cup salsa, 2-1/2 cups
chicken broth,
and herbs
and spices including chili
powder, cumin,
salt,
and dried oregano.
Add
chicken slices
and immediately add half of cumin, half of chili
powder and half the amount of
salt.
• Olive oil 1 pound lean ground beef •
Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili
powder 1/4 teaspoon paprika 1 red onion, diced 2 small red bell peppers, cored, seeded
and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled
and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or
chicken) stock, warm 1 (15 ounce) can kidney beans, drained
and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
Ten minutes before the
chicken is done combine molasses, honey, garlic, onion
powder, brown sugar,
salt and pepper in a bowl.
Then sprinkle the
chicken with garlic
powder, onion
powder, sea
salt, ground black pepper,
and parsley to taste.
Season
chicken to taste with garlic
powder,
salt and pepper.
7 to 8 pound roasting
chicken whole Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic
powder to taste Onion
powder to taste Parsley to taste Sea
salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire
chicken and vegetables) 2 bell peppers (orange
and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed
and sliced with skin on in half in wide slices
Add the shredded
chicken to a large mixing bowl with the bell pepper, green chillies, cumin
powder, black pepper
powder, mozzarella cheese,
salt and mix well.
Stir in the tomato paste, curry
powder,
chicken broth,
salt and pepper.
Sprinkle on garlic
powder, ground cumin,
and salt, on top of veggies
and chicken.
Season the
chicken with the
salt, garlic
powder,
and pepper to taste.
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
Combine
chicken meat, garlic, dried oregano, ground cumin, onion
powder,
salt and pepper together in a bowl.
In a large mixing bowl, combine
chicken, salsa, chili
powder, cumin, garlic
powder, onion
powder,
and salt.
I did change it a little: I used much more chilli
powder and fried a bit of onion with the
chicken,
salted the avocado, made my own roasted pepper (just put a whole red bell pepper on an oiled baking tray at 200C for 30 min)
and added some creme fraiche on top!
Add chipotle chiles, chili
powder, cumin,
chicken broth, tomato sauce,
salt and pepper.
«
Chicken wings are egged
and fried in butter, then baked in a tangy sauce of soy sauce, water, sugar, vinegar, garlic
powder and salt.
She adds poblano peppers with the jalapeños,
chicken bouillon
powder instead of
salt,
and 1 cup of canned rotel tomatoes.
For the patties: 2 lbs ground
chicken breast 1 sweet onion, peeled
and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced
salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup pickled jalapeno juice from jar 1/4 cup chopped pickled jalapenos 1 tsp cumin 1/2 tsp garlic
powder 1/2 tsp onion
powder Preheat grill to medium heat.
To a crock pot, add
chicken breast, green chili
powder, cumin, pepper,
salt, Mexican oregano, green chilies, water,
and chicken broth.
1 cup whole wheat flour seasoned with
salt, pepper, garlic
powder and oregano 1 tablespoon olive oil 3 cloves garlic, chopped 2 (8 - ounce) boneless, skinless
chicken breasts, halved or pounded thin 8 ounces baby spinach 2 tablespoons balsamic vinegar 1/3 cup low - sodium
chicken broth 1 can Italian chopped tomatoes with juice 2 cups whole wheat couscous, cooked chopped basil
and pine nuts, optional
500 gm
chicken, cut into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander
powder 1/2 tsp turmeric
powder 1/2 tsp red chilli
powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes
and ground to paste 1/2 tsp garam masala Coriander leaves for garnish
Salt to taste