Homemade Seafood Seasoning Makes about 3 cups Ingredients 1/2 cup paprika 1/4 cup celery salt 1/4 cup kosher salt 1/4 cup cayenne pepper 1/4 cup ground black pepper 1/4 cup ground white pepper 1/4 cup garlic powder 1/4
cup onion powder 1/4 cup ground -LSB-...]
Not exact matches
2 tablespoons vegetable or olive oil 2 large
onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2
cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1
cup fresh or canned crab meat 1/2 teaspoon turmeric
powder 1 teaspoon rice vinegar 1/4
cup bay or curry leaves Salt to taste
2 tablespoons butter 2 tablespoons vegetable oil 1/4 pound bacon, chopped 1
onion, chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry
Powder, recipe here 1/4 teaspoon ground cloves 1/2
cup water 2
cups half and half Chopped Italian parsley for garnish
2 pounds lean pork, diced 1/4
cup butter 1
cup chopped cabbage 2
onions, chopped 1 green (or slightly ripe) mango, sliced 1
cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry
Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1
cup cooked navy beans
2 tbsp olive oil 1
onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground paprika
powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4
cups / 1 liter vegetable stock sea salt
2 tablespoons butter 1 medium
onion, chopped 2 cloves garlic 1
cup white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (use
powdered if you don't have fresh) Salt & Black pepper
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric
powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small
onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2
cups thick coconut milk, recipe here
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon
powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2
onions, sliced 2 tomatoes, chopped 2 green
onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4
cup vegetable oil 3
cups water
2
cups of pumpkin, chopped 1 red
onion, chopped 1
cup freshly ground flax meal 1
cup almond meal 2
cups water 2 tablespoons nutritional yeast 2 teaspoons garlic
powder 1/2 teaspoon cumin
powder
Take chana sattu in a bowl and add fried
onion, green chilies, roasted cumin
powder, salt, 2 tsp oil, lemon juice and 1/2
cup water and mix well.
Once grits are ready, remove from heat and stir in gouda, garlic
powder, pepper, green
onion and 3/4
cup Cheddar until melted.
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.
1/2
cup onion chopped 1/4
cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili
powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2
cups Water 2 pounds ground meat (lean) 1/2
cup onion chopped Salt, pepper, and parsley to taste 4
cups cheddar cheese, shredded 1 dozen fresh corn tortillas In a small saucepan, sauté
onion and garlic in olive oil until clear and tender.
Combine tomatoes,
onion, garlic, curry
powder, and remaining 3/4
cup broth in bowl.
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1
Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili
Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2
cups Vegetable Broth Instructions Add the garlic,
onion, mustard, hot sauce, and spices to the slow co
onion, mustard, hot sauce, and spices to the slow cooker.
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1
cup diced sweet
onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili
powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1
cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2
cups black beans, drained & rinsed
• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon
onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2
onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4
cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese
In a large mixing bowl, combine half of the diced
onion (1 1/4
cups), egg, flour, salt, and baking
powder, and mix with a rubber spatula just to combine.
Spicy Mexican Burgers 1 pound ground beef 1 teaspoon cumin 1 tablespoon chili
powder 1/4
cup chopped cilantro 4 slices Pepperjack cheese sliced red
onion jalapeno peppers sliced avocado 4 hamburger rolls
While cauliflower is roasting, add soaked and drained cashews into a high powered blender or food processor with 1/2
cup water, dill, garlic
powder,
onion powder, salt and pepper.
In a small bowl, combine 1
cup of tomato sauce, 1/2 teaspoon each of oregano and basil, a pinch of salt and pepper, 1/4 teaspoon each of garlic
powder and
onion powder, and a teaspoon of lemon juice.
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
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped
onions 3 tsp curry
powder 1 tsp chipotle pepper
powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1
cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2
cup coconut milk)
Tonight I made quinoa tacos by using 1
cup quinoa, 1
cup corn, 1
cup organic vegetable stock, 1/2 of a jalapeno, diced
onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili
powder / salt / pepper / turmeric to taste.
Blueberry Chipotle Barbecue Sauce Makes about 4
cups 1 tablespoon peanut oil 1 small
onion, finely chopped 3 cloves garlic, minced 1 inch chunk of peeled ginger, minced 2
cups blueberries (I bet raspberries or blackberries would be great, too) 1/2
cup veggie broth or water 2 tablespoons ketchup 2 tablespoons soy sauce 2 to 3 teaspoons chipotle
powder (smoked paprika would work too) 1/4
cup molasses 2 tablespoons sugar (or more to taste) Salt to taste, if needed Preheat a sauce pan over medium heat.
Mexican Spiced Tomato Sauce: 1 tablespoon olive oil 1 small
onion, finely chopped 3 garlic cloves, minced 2 tablespoons chili
powder (I used a mix of chipotle and regular chili
powder) 2 teaspoons ground cumin 2 teaspoons dried oregano 1/2 teaspoon salt 1 15 - ounce can tomato sauce 3/4
cup water
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2
cup of cashews, soaked for a min of 2 hours 1/4
cup of water 1 tablespoon of white wine vinegar 3 green
onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped into florets 1/2
cup of garbanzo bean flour 1/2
cup of water 1 teaspoon of garlic
powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original red, or reserve about 1/3
cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green
onion, reserved from the cashew cream METHOD Make the cashew cream:
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
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
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3
cups yellow
onion, finely diced 1 red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2
cup Italian parsley, chopped 1/3
cup chili
powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground, black pepper pinch of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
2 tablespoons extra virgin olive oil 1 medium
onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2 teaspoon fine grain sea salt 1 teaspoon sweet paprika 1 teaspoon garlic
powder 1 chipotle pepper in adobo sauce, chopped 1
cup grated orange - fleshed sweet potato 1
cup cashews, soaked for an hour 1
cup water, if needed 2 tablespoons fresh lemon juice, or to taste
1 sweet potato, very thinly sliced 1 teaspoon Olive Oil Dash of cayenne pepper Dash of chili
powder 3 mini sweet red and / or orange peppers, sliced 1/4 white
onion, sliced 3 tablespoons store - bought salsa 1/4
cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1 teaspoon chopped fresh cilantro
Meanwhile, combine the remaining 1/4
cup parsley, 1/4
cup Parmesan, 1/2 teaspoon Italian seasoning,
onion powder, 1/4 teaspoon salt and pepper in a medium bowl.
1 pound mustard greens, trimmed and washed (8 packed
cups chopped) 1 pound spinach, trimmed and washed (4 packed
cups chopped) 1 large yellow or red
onion, peeled and roughly chopped (1 1/2
cups) 1 2 - inch piece ginger, peeled and chopped 10 - 15 cloves garlic, peeled 6 - 8 green Thai, serrano, or cayenne chiles, stems removed 1 tablespoon coriander
powder 2 tablespoons cornmeal 1 tablespoon coarse sea salt 2
cups water 1 teaspoon garam masala
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
2 cloves garlic 1
cup white or yellow
onion, large dice 1
cup organic chicken stock 1 tsp kosher salt 1.5 tsp curry
powder 1/2 tsp ground coriander 10 grinds fresh black pepper Lard or your preferred Paleo - approved fat Optional: 1/4
cup flaxseed meal
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
Add the milk, cream, salt, pepper, and
onion powder, 1
cup of cheddar (save 1/2
cup), the parmesan reggiano, and cream cheese to the pot.
1 small red or yellow
onion, peeled and cut into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2
cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile
powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2
cup water 14 oz.
sausage, ham, etc)-- 1/2
cup onions — diced — 3
cups cheddar cheese — shredded — 1/4 teaspoon dry mustard — 1/4 teaspoon garlic
powder — 1 tsp salt & 1/2 tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)
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
* 6 medium
onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4
cup finely chopped red pepper * 1
cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2
cups water * 2 heaping tablespoons tomato paste * 1/4
cup raisins * 1/4
cup chopped cilantro (or more to taste), plus more for garnish * 1 teaspoon curry
powder, or to taste * pinch or two of cayenne pepper, or to taste
In a mixing bowl combined the tuna, cream cheese, chili
powder, green
onions and 1/2
cup of the cheddar.
1 cauliflower 2 bay leaves 1
onion 3 cloves of garlic 1 can white kidney beans 10
cups water or low sodium veggie broth (or a combo) 2 carrots, shredded 2
cups of corn 3 medium potatoes, peeled and shredded 2 small zucchini, shredded 1 pkg frozen, chopped spinach — defrosted and squeezed of all the juiciness white pepper, nutmeg,
onion powder and garlic
powder to taste
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green
onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2
cups unsweetened soy milk Coarse sea or kosher salt to taste White pepper to taste Optional garlic salt or
powder to taste Optional
onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and
onion powder to taste 1 2/3
cups French's Fried
Onion Rings in a can, divided into 2/3 cup and
Onion Rings in a can, divided into 2/3
cup and 1
cup
2 Cups Maninis Multi-Purpose Flour 1
Cup Wild Rice Flour — Naosap Harvest (or 3 Cups Multi-Purpose if you don't have rice flour) 1
Onion — Finely chopped 1
Cup Spinach 1/2 tsp Tumeric 1/2 tsp Garam Masala 1/2 tsp Cardamon
Powder 2 Tbs Canola Oil or Ghee Fresh Sea Salt and Black Pepper 3/4
Cup Water
1/2
cup dried buttermilk 2 TBS dried parsley flakes 1 TB
onion powder 1 TB garlic
powder 1 TB dried chopped
onion 2 tsp dried chives 2 tsp dried dill weed 2 tsp salt 2 tsp pepper
Ingredients: Shrimp (I used 7 jumbo shrimp) 1
cup fresh spinach 1/4
onion (sliced) 1
cup sliced mushrooms 1 clove garlic (roughly chopped) Olive oil Seasoning: 1/2 tsp white pepper, 1/2 tsp salt, 1 tsp cumin, 1/2 tsp turmeric, 1/2 -1 tsp garlic
powder, 1/2 tsp cayenne pepper
Lentils 1
cup green lentils, rinsed (make sure to pick through for little rocks) 3
cups water 1 tbsp olive oil 1/2 white
onion, minced 1 carrot, grated 2 tbsp brown sugar 1 1/2 tsp paprika 1 tsp garlic
powder salt and pepper 3/4
cup of the bbq sauce
1 tablespoon olive oil 1 pound 93 % lean ground beef 2 medium
onions, diced 8 cloves garlic, minced 1/3
cup chili
powder 1 tablespoon ground cumin 2 bell peppers, diced 8 ounces cremini mushrooms, chopped 16 ounces tomato sauce 2 (15 - ounce) cans diced tomatoes 2 (15 - ounce) cans kidney beans, drained and rinsed 1 jalapeno, seeds removed and minced (optional)