Sentences with phrase «cumin powder large»

Not exact matches

2 large onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or powder 1/2 tsp coriander powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free

2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large red pepper diced 3 cloves of garlic diced 1 lb ground beef 3 small logs of chorizo or 1 large log (about 1/2 a lb) 1/2 teaspoon garlic powder 2 teaspoons Mrs. dash 1 1/2 teaspoons cumin 1 teaspoon salt 1/2 tablespoon paprika 1/2 teaspoon cayenne * omit if sensitive to heat 1/2 teaspoon tomato paste

1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste

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.

Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic powder -1 / 2 tsp each salt & pepper - Pepper jack cheese - Red onion, thinly sliced into rings -3 jalapeños, sliced - honey - Slider buns

To prepare shrimp: Combine cumin, paprika, coriander, garlic powder, salt and pepper in a large bowl.

Combine the salt, chili powder, cumin, garlic powder, oregano, thyme, and cinnamon in a large bowl.

2 large onions Oil for frying 2 fresh chillies / chilli flakes or powder 3 - 4 cloves of garlic 2 peppers Cumin (seeds or ready ground) 200g red lentils

1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen corn kernels 1 tablespoon chili powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream

In a large bowl, mix: ketchup, barbecue sauce, mustard, rapadura / maple syrup, rum, cilantro, chili powder, garlic and cumin.

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.

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.

Extra virgin olive oil 1 red onion 2 cloves garlic, crushed 1 small red chili 3 medium carrots 1 red bell pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt & Pepper, to taste 2 teaspoons chili powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas for serving and dipping

STIR together the sour cream, cumin, salt, garlic powder, and pepper in a large shallow dish.

In a large mixing bowl whisk the corn meal, flour, baking powder, baking soda, salt, cumin, and chili powder together.

- 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 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.

In a large mixing bowl, combine chicken, salsa, chili powder, cumin, garlic powder, onion powder, and salt.

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.

1 tablespoon olive oil 1 medium onion, diced 2 large coves garlic, minced 1/2 cup water or vegetable broth 16 ounces soy crumbles or diced chicken flavored seitan (or 8 ounces faux meat plus 8 ounces cooked rice) 1/2 cup (4 ounces) vegan cream cheese 1 1/2 cups shredded vegan cheddar or cheddar - jack blend 1 package taco seasoning or 1 tablespoon ground cumin, 2 teaspoons smoked paprika or chili powder, and 1 teaspoon dried oregano 2 cups roasted butternut squash chunks (spray 1 - inch chunks with non-stick spray and roast at 450 degrees for 10 minutes on each side) 1 can black beans, rinsed and drained 1 - 15.5 ounce can corn, drained 1/2-15.5 ounce can pureed pumpkin

Add 1.5 cups wholegrain rice to a large saucepan, along with 2 cloves minced garlic, chili flakes, cumin, turmeric, onion powder, smoked paprika, oregano, vegan bouillon and tomato puree.

Directions: Preheat oven to 450 degrees / In a large bowl or on the parchment - lined baking sheet, toss potatoes thoroughly with oil and dry ingredients, fresh ground pepper to taste / Bake for 15 minutes, then turn with a spatula and cook about 10 more minutes / Remove from oven / Add more salt if you like / Eat as is, or make a quick dip of equal parts mayo and sour cream, chipotle, cumin or curry powder to taste, a squeeze of lemon juice.

1 + 1/4 cup red lentils, preferably soaked for 30 mins or overnight 2 tablespoons coconut oil 1 + 1/2 tablespoons freshly grated ginger 3 cloves garlic, grated 1 large red onion, diced 3 medium sweet potatoes, about 5 cups peeled and chopped 1 + 1/2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon sea salt 1 400 ml can coconut milk (1 + 1/2 cups) 3 — 5 cups water (or vegetable stock) 1/3 cup shredded unsweetened coconut 1/4 sesame seeds Fresh cilantro + lime for serving

2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon cayenne powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2 tablespoons freshly squeezed lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnish

3 tablespoons vegetable oil 4 onions, chopped 1 small piece of ginger, peeled and grated 1 large clove garlic, crushed 1 tomato, chopped 1 1/2 cups water 1 tablespoons paprika 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1 tablespoon medium - hot chile powder 2 cups browned meat of choice Fresh chopped cilantro for garnish

Combine sweet potatoes, coconut oil, curry powder, cumin powder, paprika and salt in a large bowl.

3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks

1 large head of cauliflower, washed and cut into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)

1/2 cup water 1 small ball tamarind pulp (or 1 teaspoon lime juice) 1/2 cup warm water 1 cup shredded coconut 1 1 - inch piece ginger, grated 2 green chiles, such as serranos, stems removed and halved 2 cloves garlic 1/4 cup minced cilantro 3 large green mangoes 1/2 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 2 tablespoons olive or vegetable oil 1/4 teaspoon mustard seeds 1/2 teaspoon asafoetida 1/2 teaspoon greengram dal 1/2 teaspoon red chile powder 1/2 teaspoon turmeric powder 1/4 cup curry leaves (optional) 1/4 cup cilantro leaves Salt to taste

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

1 tablespoon extra virgin olive oil 2 medium onions, diced 3 cloves garlic, minced 4 stalks celery, diced 2 large carrots, diced 1 1/2 teaspoons garam masala 1 1/2 teaspoons cumin 1 1/2 teaspoons chili powder 1 teaspoon red pepper flakes 1/2 teaspoon cardamom salt and pepper, to taste 2 cups dried green lentils 8 cups vegetable stock 1 — 15 ounce can light coconut milk 6 cups torn kale

1 can tomatoes (15 oz) 3 cans chickpeas (4.5 cups cooked) 2 quarts water 1 onion 5 oz spinach 6 - 8 cloves garlic, minced 1/2 tsp cinnamon 1 teaspoon cumin 1/8 teaspoon cayenne pepper 1 teaspoon paprika optional 1 cup red wine optional 1 - 2 teaspoons porcini mushroom powder In a large soup pot, pour in water,...

Place the potato scoops into the large bowl with the onions, add in the cilantro, cumin, chili powder, cayenne, and liquid aminos; mash until well mixed and smooth with little chunks.

1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano pepper, chopped 1 red bell pepper, chopped 4 jalapeno peppers, minced 8 ounces minced seitan, or a 12 - ounce package of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons of ancho and 1 New Mexican) 1 teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2 teaspoons oregano, preferably Mexican 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro

1 pound dried small white beans 8 fresh Anaheim chilies 1/4 cup (1/2 stick) unsalted butter 2 large onions, chopped 1/3 cup all purpose flour 4 cups low - salt chicken broth 1 1/2 cups half and half 1 1/2 cups 2 % milk (whole milk or 1 % would work too) 4 cups shredded cooked chicken 1 tablespoon chili powder 1 tablespoon hot sauce 1 tablespoon ground cumin 2 teaspoons salt 1/2 teaspoon pepper

Whisk yogurt, mustard oil, mustard, chili powder, chaat masala, cumin, and turmeric in a large bowl.

Ingredients 1 cup Onion, chopped (1 medium or a little more than half a large onion) 1/2 cup Shredded Carrots 2 cloves garlic, minced 2 Tbsp Vegetable Oil 1/2 tsp Chili Powder 1/2 tsp Dry Parsley 1 tsp Paprika 1 tsp Cumin 1 tsp Oregano 1 tsp Kosher Salt 1/4 tsp Black Pepper 2 bay leaves 3 Tbsp Tomato Sauce 1 lb bag Dry Black Beans, rinsed and sorted 1 32 oz carton Reduced Sodium Chicken or Vegetable Broth 1 cup (or more) Water

Slice the fillets into large chunks and season with garlic powder, cumin, chili powder, cayenne, cinnamon, and the juice of a lime.

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

Add bell pepper, black beans, mushrooms, cumin, chili powder and salt to the large bowl with the sweet potatoes and mix well.

150 g chickpeas, to be soaked in filtered water for around 9 hours then rinsed and drained 200 g soy yogurt, unsweetened, unflavoured and GMO - free 2 tablespoons extra virgin olive oil 1 teaspoon mild curry powder 1 teaspoon turmeric whole sea salt, just enough to taste 1 small cucumber, cleaned and diced 1 long green pepper, cleaned and diced a large handful pf fresh parsley, cleaned and finely chopped 1 small garlic clove, peeled and finely chopped 1 teaspoon cumin seeds, toasted then ground into powder freshly ground white pepper, to taste

In a large bowl mix chickpeas with cumin, smoked paprika, salt, garlic powder and olive oil.

2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3 tablespoons olive oil 1 large onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime

In a large bowl, combine the chickpea mixture with cooked quinoa, cumin, cayenne, coriander and cardamom, garbanzo flour, baking powder, and lemon juice.

1 large spaghetti squash 1 1/2 lbs ground turkey 1 green pepper, chopped 1 small yellow onion, chopped 1 can diced green chilies 1 can black beans 1 12 oz can tomato sauce 1 C salsa (whatever you have on hand — I used black bean and corn salsa) 1 TBSP chili powder 1 tsp chipolte powder 1 tsp cumin 1/2 tsp black pepper 1 C low - fat shredded sharp cheddar

In a large bowl, combine the brown sugar, Italian seasoning, onion powder, cocoa powder, garlic powder, paprika, red pepper, cumin, salt, and black pepper.

In a large bowl add the ground turkey meat, red onion, salt, pepper, garlic powder, cumin, oregano and freshly chopped basil.

In large bowl, toss together zucchini, squash, red bell pepper and carrots with olive oil, salt, pepper, chile powder and cumin with oil.

Ingredients 2 lbs Stew Beef 4 cloves garlic, minced 1 large onion, chopped 2 Tbsp chili powder 1 tsp cumin 1/8 tsp cayenne...

In a large mixing bowl combine spelt flour, buckwheat flour, oats, turmeric, cumin, baking powder, baking soda, and salt.