Sentences with phrase «chili powder over»

Sprinkle salt and chili powder over cauliflower and gently fold into broth until coated and red.

Sprinkle the paprika, cumin, coriander, garlic powder, salt and chili powder over the vegetables and stir until fragrant.

In a saucepan heat the black beans, cumin and chili powder over low heat just until the beans are heated through.

Top with CHEDDAR and JACK CHEESE over dip surface; sprinkle CHILI POWDER over surface; cover; bake for 20 minutes; remove cover and bake another 10 minutes until cheese is golden brown and dip is bubbly.

Very lightly sprinkle salt and chili powder over the avocado (just a pinch of each).

Not exact matches

In a large skillet over medium heat, cook the ground beef, garlic, chili powder, cumin and salt and pepper until beef is no longer pink.

Bring chicken broth and chili powder to a simmer in a 12» skillet with a lid over medium heat.

Regarding the dispute over the use of the term «chili powder», I believe both sides are on the same page.

I have cooked a lot of chili and a lot of beans over the years and would suggest that both would benefit from seasoning with coriander, cumin, chili powder and cayenne to taste.

SAUCE: In a large nonstick skillet, add beef, onion peppers, chili powder and cumin and cook over medium - high heat until beef is browned and crumbled (about 7 minutes) Add garlic and cook for an additional minute.

Then, of course, you can hide a tablespoon of cayenne chili powder in the sauce to knock off your husband's buddies who come over for Superbowl game and claims your brand new HD flat screen TV as if their own.

Heat a large sauté pan or skillet over medium heat, add olive oil, garlic, jalapeño, coming, cumin, chili powder, and salt, and cook for a minute to flavor the oil.

Add chili powder, cumin, and cayenne and cook over medium low heat for 5 - 7 minutes or until mixture is heated through and flavors are well blended.

Sprinkle all over with salt, cumin, paprika, and chili powder.

This secret combination of cornstarch and Wondra flour and plenty of salt and chili powder makes a chili sauce that says nothing but «Wienerschnitzel» all over it.

- Place a large, non-stick heavy - bottom pan over medium - high heat, and drizzle in about 1 tablespoon of the oil; once hot, crumble in the ground beef, breaking it up slightly with a spoon, and brown it for about 2 - 3 minutes; next, add in a couple of pinches of salt and black pepper, the oregano, cumin, chili powder and paprika, and stir to combine.

Add 2 tbsp olive oil to the pan over medium - high heat and add tofu and sprinkle with remaining chili and chipotle powder.

Place in a pan with the minced onion, hot sauce, cumin, worcestershire, liquid smoke, chili powder, salt / pepper, and cook over medium heat with a drizzle of olive oil.

For marinade, in a small bowl, stir together lime juice, chili powder, oil, garlic, cumin, cinnamon, hot pepper sauce, and salt; pour over chops.

Drizzle the coconut oil over the top, then the paprika, chili powder and Kosher salt.

Sprinkle some roughly chopped cilantro over top, then follow with a couple pinches of chili powder.

Sprinkle the remaining chili powder evenly over the glaze.

Two or three hours before you plan to make the chili, rub the meat all over with a mash of crushed garlic and salt, then sprinkle it with chili powder to coat it lightly.

Stir in black beans, salt, cumin, chili powder, and cinnamon, cook over medium heat for 3 minutes or until everything is warmed through.

Add the chili powder, coriander, cumin, garlic and jalapeño and cook over high heat, stirring, for 1 minute.

1 tablespoon unsalted butter 1/4 cup chopped yellow onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3 tablespoons light brown sugar 3 tablespoons dark molasses 2 tablespoons prepared yellow mustard 1 tablespoon fresh lemon juice 1 tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the onion in the butter until the onion is softened (about five minutes).

In a 10 - inch, nonstick skillet over medium flame, heat OLIVE OIL; add STEAK, BEANS, RICE, TACO SEASONING, and CHILI POWDER; heat until thoroughly warmed, stirring as needed -LCB- cooking tip: add small amounts of water to adjust consistency -RCB-

1/3 cup popcorn kernels (I prefer yellow over white) 2 tbsp olive oil 1 tsp ground cumin 1/2 -3 / 4 tsp chili powder Salt and pepper to taste

Create authentic Mexican - style tacos by cooking the chicken in a mixture of ancho chili powder and cumin and serving over corn tortillas topped with slaw and avocado cream.

Sprinkle the salt, chili powder, garlic powder, and onion powder equally over both sides of the steak and rub everything in

® It's Vegan in large nonstick skillet over medium - high heat and cook zucchini, red pepper, onion, chili powder, garlic and salt, stirring occasionally, until vegetables are tender, about 5 minutes.

Tortilla Pizzas on a budget: What you need for 1 serving: 1 whole wheat wrap, 1/4 -1 / 2 cup marinara sauce, vegetables you have left over (I used mushrooms and onions), 1/4 cup shredded mozzarella cheese, garlic powder / chili flakes (optional) How to make it: Preheat oven to 425.

Scatter over this the cinnamon, paprika, ají amarillo powder or chili powder, nutmeg, cumin, dried parsley, garlic powder, brown sugar, salt, and pepper.

Over medium heat, stir in water, brown sugar and chili powder.

Heat the oil in a large skillet over medium - low heat and the garlic, onion, chili powder and cumin.

ingredients MEXICAN LENTIL SOUP: 1 tablespoon olive oil 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1 tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8 tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)

Meanwhile, make the chili oil by adding the olive oil, red chili pepper flakes, and chipotle chili powder to a small pot over low - medium heat.

I made a version of this last night — I sauteed the tofu, though, after tossing it in rice flour that I seasoned with salt and Japanese chili powder, and cooked the sauce down a bit before pouring it over the tofu.

Put the pot over medium - high heat and add 1 tsp of oil along with the tomato paste, cumin, chili powder, 1/2 tsp of salt and a pinch of pepper.

In a saucepan over medium heat, add the vegetable oil and once the oil simmers, add achiote pepper, garlic cloves, cloves, cinnamon stick, black peppercorns, cumin, paprika, chili powder, oregano, and garlic powder and cook, tossing and stirring, until fragrant, about 2 minutes.

In a separate bowl, mix the oil, chili powder, lime juice, fajita seasoning and lemon pepper and pour over the vegetable mixture.

Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12 - inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes.

None of us bat an eyelash at the notion of slathering peanut butter all over a slice of bread and then crowning it with fruit preserves, nor do we think twice about mixing chili powder and garlic into a peanut butter base and drizzling it all over our Asian pot stickers.

Spoon the paprika, chili powder, and cumin over the liquid and stir to create a paste.

chili powder in a medium skillet; bring to a boil over medium - high heat.

about 200 g of left over chicken meat 1 liter of chicken stock 200 ml coconut milk a large piece of fresh ginger, sliced and cut into small pieces 1 red chili, cut in tiny pieces and seeds removed 2 tablespoons fish sauce 1 teaspoon tumeric powder 1 tablespoon tamarind chutney 1 teaspoon brown sugar 2 carrots, cut into planks 1 can of bamboo shots 1 red pepper, diced juice from one lemon 100 g vermicelli noodles or other thin rice noodles a large bunch of coriander, chopped

I patted the pork dry, then rubbed ancho chili powder all over the pork.

Sprinkle over curry powder, chili powder and garlic powder.

Combine paprika, chili powder, and 1/4 tea - spoon each of the salt and pepper in a small bowl; rub evenly over chicken.

Tortilla Pizzas on a budget: What you need for 1 serving: 1 whole wheat wrap, 1/4 -1 / 2 cup marinara sauce, vegetables you have left over (I used mushrooms and onions), 1/4 cup shredded mozzarella cheese, garlic powder / chili flakes (optional) How to make it: Preheat oven to 425.