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)
Not exact matches
For the «
cream» mixture, in a large bowl combine coconut
cream, mayo, lemon juice, onion
powder,
cayenne, nutritional yeast, 3/4 tsp salt.
With a mixer on medium, combine
cream cheese, garlic
powder, cumin,
cayenne, and sour
cream until fluffy.
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
I made this using Juice Plus + Complete Dutch Chocolate
Powder, Coconut
cream (reconstituted with water to make coconut milk), and dash a cinnamon and a dash of
cayenne pepper.
I'm making these again today and I'm going to try
cream of mushroom soup,
cayenne pepper and a little garlic
powder.
1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1 teaspoon whole cumin seeds 1 teaspoon curry
powder 1/4 teaspoon turmeric scant 1/2 teaspoon
cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash of
cream or a dollop of creme fraiche
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot
powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash
cayenne powder 1 1/2 cups organic, grassfed
cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
She also uses a home - made capsaicin
cream, which she makes by mixing
cayenne powder with lotion.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili
powder 1 teaspoon ground cumin 1/4 teaspoon
cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa
powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour
cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon
cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
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 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.
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!
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)
2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking
powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping
cream, divided 1/8 teaspoon
cayenne pepper 2 - 3 grinds freshly ground black pepper
When garlic and mushroom mixture is no longer hot, stir in
cream cheese, Parmesan cheese, black pepper, onion
powder and
cayenne pepper.
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.
12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces
cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground cumin 1/2 teaspoon
cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons of a mix of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB
cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB onion
powder 1 TB garlic
powder
Ingredients 1/2 cup unsweetened cocoa
powder 2 1/4 cups all - purpose flour 1/2 cup (1 stick) unsalted butter, softened 3/4 cup sugar 3/4 cup packed brown sugar 1 tsp white vinegar (OR 1 tsp
cream of tartar) 1/2 tsp baking soda 1/2 tsp salt 1/4 tsp
cayenne pepper (optional) 2 eggs 2 tsp vanilla
In large microwave - safe bowl, combine
cream cheese, shredded Cheddar, mozzarella, habanero Cheddar cheese, cooking sauce, garlic
powder, onion
powder, and
cayenne.
2 15oz cans black beans 2 garlic cloves 1/2 lime, juiced 1 tbsp sour
cream 1/4 cup cilantro leaves, chopped 1 cup fresh breadcrumbs 1/2 tsp cumin 1/2 tsp chili
powder 1/4 tsp
cayenne 1 tsp salt
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
3 TBS coconut oil 1/2 small onion, chopped 2 cloves garlic, minced 3 TBS curry
powder 1 tsp cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh ginger root 1/2 tsp Swerve (or a drop of stevia glycerite) Celtic sea salt to taste 2 skinless, boneless chicken breast — into bite - size pieces 1 TBS tomato paste 1 3/4 cup sour
cream (or my homemade dairy free yogurt) 1/2 lemon, juiced 1/2 tsp
cayenne pepper
Broccoli, Vinaigrette (Low Fat Buttermilk [Cultured Pasteurized Low Fat Milk, Salt], Sour
Cream [Cultured Pasteurized Light
Cream, Nonfat Milk, Enzymes], Mayonnaise [Expeller Pressed Canola Oil, Cage Free Egg Yolks, Water, Honey, Distilled Vinegar, Cage Free Whole Eggs, Salt, Lemon Juice Concentrate, Tocopherols -LCB- Vitamin E -RCB--RSB-, Cheddar Cheese [Pasteurized Cow's Milk, Cheese Cultures, Salt, Enzymes], Agave Syrup, Parmesan Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], White Vinegar, Sea Salt, Green Onions, Garlic, Lemon Juice Concentrate, Black Pepper, Xanthan Gum), GLUTEN FREE SPICED FLOUR (Flour (Brown Rice Flour, White Rice Flour, Ground Golden Flaxseed, Rice Bran, Xanthan Gum), Chili
Powder (Paprika, Salt, Oregano, Cumin, Onion
Powder, Garlic
Powder,
Cayenne Pepper, Tricalcium Phosphate)-RRB-
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
1 quart coconut milk (not sweetened coconut
cream) 1 tablespoon curry
powder 1/2 teaspoon
cayenne powder 1 cup chicken stock 2 teaspoons cornstarch Yogurt, toasted coconut, and chopped cilantro for garnish
Heat Level: Medium Ingredients: Aged
Cayenne Peppers, Distilled Vinegar, Water, Salt, Garlic
Powder,
Cayenne Peppers,
Cream, White Wine Vinegar, Natural Flavors.
1 pound elbow macaroni 4 tablespoons Cabot Unsalted Butter 2 1/4 teaspoons ground mustard, preferably English mustard 2 teaspoons kosher salt 1/2 teaspoon granulated onion or onion
powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground
cayenne pepper 4 cups water 4 ounces Cabot
Cream Cheese, cubed (about 1 cup) 1 cup whole milk 8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups) 8 ounces Cabot Monterey Jack, grated (about 2 cups)
Pumpkin and Black Bean Soup 4 - 6 servings Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned vegetable stock 1 (14 1/2 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy
cream or milk 1 tablespoon curry
powder 1 1/2 teaspoons ground cumin 1/2 teaspoon
cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy
cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry
powder 1 1/2 teaspoons ground cumin 1/2 teaspoon
cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish
2 4 - ounce cans chopped green chilies 1 teaspoon salt 1 pint Half & Half 1 container reduced - fat sour
cream Cumin
Cayenne pepper Garlic
powder 8 eggs 1 bag of tortilla chips (If you're in Texas, go for Central Market brand's Hatch chili taco chips.
1 pound chicken, cubed 1 medium onion, small diced 1 tablespoon vegetable oil 2 cans cannellini beans 14.5 ounces chicken broth 2 4 - ounce cans chopped green chilies 1 teaspoon salt 1 teaspoon cumin 1/4 teaspoon
cayenne 1/2 cup Half & Half 8 ounces reduced - fat sour
cream 1 1/2 teaspoon garlic
powder
In the pitcher of your blender, add the avocado, sour
cream, mayo, buttermilk, dill, parsley, onion
powder, garlic
powder,
cayenne pepper, salt and black pepper.
1 8oz pkg
cream cheese, softened (I use light) 1/4 cup sour
cream 1 cup finely grated cheddar cheese 1/4 cup freshly grated parmesan cheese 6 - 7 strips of bacon, cooked and crumbled 1/4 cup finely chopped green onions 1/2 tsp dried parsley 1/2 tsp garlic
powder 1/4 tsp garlic salt 1/4 tsp black pepper pinch of
cayenne pepper 1/2 cup finely chopped pecans Beat
cream cheese till smooth.
Add the
cream cheese, 8 ounces cheddar cheese, 1 tablespoon cumin, 1 tablespoon chili
powder, 1/2 tablespoon paprika, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon
cayenne pepper, 1/4 teaspoon red pepper flakes.