Sentences with phrase «cup granulated garlic»

1/3 cup course kosher salt 1/3 cup smoked paprika 1/3 cup freshly ground black pepper 1/4 cup granulated garlic 1/4 cup granulated onion 3 tablespoons white pepper 2 tablespoons seasoned salt 2 tablespoons cayenne pepper 2 tablespoons dried thyme 2 tablespoons dried basil 1 tablespoon dried oregano

5 tablespoons sweet paprika 1/4 cup coarse kosher salt 1/4 cup granulated garlic 2 tablespoons dried oregano 2 tablespoons dried thyme 2 tablespoons onion powder 2 tablespoons cracked black pepper 2 tablespoons ground cayenne pepper 2 tablespoons dried parsley

Not exact matches

1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon onion powder or 1/4 cup onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons parsley, chopped

1/4 cup reduced - sodium tamari 1 tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon granulated garlic or garlic powder 1/2 teaspoon onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1 tablespoon canola oil Salt and pepper to taste 2 tablespoons finely chopped parsley

1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto

I added granulated garlic and 2 tablespoons of butter to the potatoes and dissolved the saffron in 1/4 cup of the warmed cream before adding it to the spuds.

12 dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1 tablespoon vegetable oil 2 teaspoons granulated sugar 1 teaspoon soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green onion 1 clove garlic, minced 1/4 teaspoon cornstarch mixed with 1/2 teaspoon cold water Dash of dark soy sauce

8 tablespoons (one stick) unsalted butter 1/2 cup Frank's ® Red Hot Cayenne Pepper Sauce 2 teaspoons granulated garlic 1 teaspoon cracked black pepper

1 (2 - pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4 dried cayenne chiles, seeded, soaked in water until soft, and chopped 3 cloves garlic, minced 1 large onion, chopped 3 macadamia nuts 1 teaspoon ground ginger 1 teaspoon ground cumin 1/2 cup vegetable oil, divided 1/2 cup cider vinegar 1 teaspoon dry mustard 1 teaspoon granulated sugar 1 cup water

1 teaspoon thin slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets, sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound fresh spinach, stems removed

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 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit the rolls

Chile Lime Garlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup oliGarlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup oligarlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup olive oil

I added 1/2 cup cheese (1 / 4c Parmesan, 1 / 4c provolone), and instead of nutmeg (because I don't like it) I put a pinch each of ground clove and allspice and about 2 teaspoons granulated garlic.

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).

2/3 cup warm water 1/2 teaspoon dry active yeast 1/2 teaspoon granulated sugar 1 teaspoon olive oil plus more for bowl and brushing dough 1-1/2 cups bread flour plus more for work surface 1/2 teaspoon kosher salt 1/2 cups tomato sauce plus more for serving 1/2 cup pesto plus more for serving 1/4 cup shredded Italian cheese blend 1/4 cup finely grated Parmesan 1/4 teaspoon dried thyme 1/4 teaspoon garlic powder

1/4 cup quinoa 1/2 cup water One 15 - ounce can kidney beans, drained and rinsed 2 tablespoons barbecue sauce 2 tablespoons ketchup 2 tablespoons low - sodium soy sauce 1 tablespoon yellow mustard 1 teaspoon onion powder (granulated) 1 teaspoon garlic powder (granulated) 1 tablespoon Italian seasoning 1/2 teaspoon paprika 1/3 cup vital wheat gluten In a small saucepan, combine the quinoa with 1/2 cup of water, cover, and bring to a boil.

1 tablespoon unsweetened cocoa powder 1 teaspoon kosher salt 1 teaspoon granulated sugar 3/4 cayenne pepper 3/4 teaspoon garlic powder 3 cups unsalted nuts (peanuts, pecan halves, walnut halves, slivered almonds and or / cashews) 1/2 cup pepitas 2 tablespoons white sesame seeds 2 tablespoons unsalted butter

1/2 pound whole wheat yakisoba noodles, frozen and pre-cooked (or 4 ounces dry noodles) 1/3 cup reduced - sodium soy sauce 1/4 cup water 2 tablespoons cider vinegar 1 1/2 teaspoons granulated sugar 1 1/2 tablespoons toasted sesame oil 1 teaspoon vegetable oil 1/2 pound bok choy, washed and chopped into 1 - inch pieces 2 teaspoons garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2 green onions, washed and finely chopped (both white and green parts) 3/4 pound firm tofu, cubed into 1 - inch pieces 2 teaspoons fresh cilantro, washed and chopped (stems removed)

Heirloom Tomato Gazpacho 4 large red heirloom tomatoes 2/3 English cucumber, seeded and diced 4 cloves garlic 1/4 -1 / 3 cup sherry vinegar 3 tbsp diced day - old baguette, crust removed 1/3 cup extra-virgin olive oil 2 tbsp granulated sugar 1 tsp kosher salt 1/2 tsp black pepper 1/3 English cucumber, seeded and diced yellow bell pepper, seeded and diced red onion, diced

2 cucumbers, peeled and seeded 1 medium carrot, peeled 4 shallots, peeled (about eight tablespoons) 2 cloves garlic, peeled (about two teaspoons) 2 green and red chiles, seeded and thinly sliced 1 (one - inch) piece ginger, peeled and thinly sliced (about one tablespoon) 1 tablespoon mustard seeds, crushed 1/2 teaspoon turmeric 1 tablespoon granulated sugar 1 tablespoon white vinegar 2 tablespoons peanut oil 1/4 cup sliced radish 2 tablespoons toasted sesame seeds

Stone House Seasoning: 1/4 cup kosher salt, 2 tablespoons freshly ground pepper, 2 teaspoons granulated garlic or 1 teaspoon garlic powder (makes 1/2 cup seasoning)

1/2 cup (5 ounces or 140 grams) coarse kosher salt 1/2 cup dark brown sugar, packed 3/4 teaspoon cracked black pepper 1 1/2 teaspoons dried lemon zest 1 teaspoon granulated garlic 1/2 teaspoon dried ginger

1/2 cup chopped yellow onion 1 jalapeño, stemmed, seeded and chopped 3 tablespoons white wine vinegar 2 tablespoons soy sauce 2 tablespoons canola oil 1/2 teaspoon Krista's Jamaican Hot Sauce (or your favorite hot sauce) 1/2 teaspoon ground allspice 1/4 teaspoon granulated garlic 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for serving

Wasabi Vinaigrette 1 teaspoon finely minced shallot 1 clove garlic, finely minced 1/2 teaspoon grated fresh ginger 1 1/2 teaspoons Wasabi powder (or more, to taste) 1 tablespoon Dijon mustard 1 teaspoon granulated sugar 1/4 cup rice wine vinegar 2/3 cup good quality olive oil Coarse kosher salt, to taste

Bring ginger, garlic, vinegar, salt, granulated sugar, brown sugar, mustard seeds, coriander seeds, cumin seeds, turmeric, star anise, and 2 cups water to a boil in a medium pot, stirring to dissolve salt and sugar.

2 quarts cold water, divided 1 cup (10 ounces or 280 g) coarse kosher salt 1/2 cup dark brown sugar, packed 2 tablespoons lemon juice 1 teaspoon freshly ground black pepper 1 teaspoon granulated garlic

For the brine: 1 1/4 cups granulated sugar 1/2 cup coarse kosher salt 2 tablespoons diced shallots 1 tablespoon minced garlic 2 teaspoons cayenne pepper sauce 1/2 teaspoon ground allspice 3 bay leaves, crumbled

1/4 cup fish sauce 1/2 cup sugar, granulated or light brown 2 tablespoons distilled vinegar 1 whole garlic clove, finely minced 3 Thai chilies, finely minced 3 limes, juiced 1 cup water 1 pound Tai snapper, gutted & scaled 2 tablespoons olive oil 1 teaspoon freshly ground black pepper 1 teaspoon sea salt 1/2 bunch cilantro 2 stalks scallions, finely chopped 1 lime cut into wedges

Dressing 2/3 cup fish sauce 1/2 cup warm water 1/3 cup lime juice (about 3 - 4 limes) 1/4 cup granulated sugar 2 Thai, serrano, or jalapeño chiles, ribs and seeds removed, finely minced 2 cloves garlic, minced

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

1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper flakes 1 teaspoon granulated sugar 1/4 cup olive oil

1 pound large (31 — 35 or 26 — 30) shrimp 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium yellow onion, chopped (about one cup) 1 small green bell pepper, seeded and diced (about one cup) 1 rib celery, diced (about 1/2 cup) 1 quart Creole sauce (recipe below) 1 teaspoon granulated sugar 1/2 teaspoon smoked kosher salt 1/2 teaspoon ground cayenne 2 cloves garlic, minced (about one teaspoon) 1 bay leaf 1 to 2 tablespoons Cajun or Creole seasoning 1 tablespoon Worcestershire sauce 1 teaspoon Louisiana - style hot sauce or to taste 1 scallion, sliced 1 tablespoon minced fresh parsley Cooked rice

2 large red onions 1 1/2 cups white vinegar 1/3 cup granulated sugar 3 cloves garlic, sliced 2 Bay leaves 2 tablespoons pickling spice 1 teaspoon freshly - ground black pepper 1 small chile (such a serrano), minced

WHOLE GRAINS RICE QUICK COOK Warm Farro, Salmon & Swiss Chard Bowl INGREDIENTS For the vinaigrette 3/4 cup extra-virgin olive oil 1/4 cup fresh lemon juice 1/2 teaspoon lemon zest 2 garlic cloves, minced 1 teaspoon brown - style mustard 1 teaspoon granulated sugar 1/4 teaspoon salt 1/4 teaspoon ground -LSB-...]

Ingredients 1 lb extra firm tofu, drained 1/4 cup nutritional yeast 1 1/2 tsp dijon mustard 1 tsp granulated onion powder 1 tsp granulated garlic powder 1/4 tsp turmeric sea salt to taste pepper, to taste 1 cup chopped veggies Instructions - Preheat oven to 4000 degrees.

3 medium zucchini, sliced 1 handful (1/3 pound) green beans, ends trimmed 1 - 2 stalks celery, chopped 1 bunch parsley, tough stems removed 2 cups water 1 - 2 teaspoons olive oil or 1/2 teaspoon grass - fed butter Himalayan or preferred salt Freshly ground black pepper (optional) Spices: granulated garlic powder, onion powder, cumin, and / or cayenne (optional)

Ingredients 1 cup cold - pressed, extra-virgin olive oil 1/4 cup balsamic, apple cider vinegar, or red wine vinegar Seasonings to taste (granulated garlic, fresh thyme, fresh oregano) Himalayan sea salt to taste Black pepper to taste

boneless skinless chicken thighs 1 bag frozen spinach Onion powder (or granulated onion) Garlic powder Cumin powder Salt & pepper 1/2 cup some form of cream cheese 1/4 cup Biber Domates (tomato / pepper paste)

INGREDIENTS 3 lb (1.5 kg) boneless pork shoulder roast, hard fat cap trimmed away 1/3 cup (75 mL) granulated sugar 1/3 cup (75 mL) soy sauce 1/4 cup (50 mL) hoisin sauce 3 tbsp (45 mL) Woodbridge, by Robert Mondavi Pinot Grigio 4 tsp (20 mL) minced ginger root 2 tsp (10 mL) toasted sesame oil 3/4 tsp (4 mL) Chinese five spice powder 1/4 tsp (1 mL) ground white pepper 2 cloves garlic, minced 1/4 cup (50 mL) honey 3 tbsp (45 mL) ketchup