The freeze -
dried red powder, which can be reconstituted with sterile water, is intended to keep patients alive until they're able to reach a hospital.
Not exact matches
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up into 3 / 4 - inch cubes 5 small
dried red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
(Anaheim is actually a variety of New Mexico chile, as are Sandia, Big Jim, etc.) These same green chiles are the immature stage of the New Mexico
red chiles, which are used to make chile ristras, and when
dried, are ground into
red chile
powder.
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
Place the toor dal, onions, tomato, green chili, garlic pods, whole
dry red chilies, turmeric
powder and salt in a pressure 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
garlic
powder 1 Tbsp
red pepper flakes 2 Tbsp chili
powder (I use a variety of ones I have on hand) 1 T
dried parsley flakes, cilantro flakes, and
dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)
When
dried and ground, produce extremely usable flakes or chili
powder with unique flavor and tender heat suitable for dishes where you may not need the sharper flavor of «
red peppers» or the characteristic «chinense pepper flavor».
It is derived from the sumac bush, native to the Middle East, which produces deep
red berries, which are
dried and ground into coarse
powder.
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.
You can definitely make your own raspberry
powder by
drying some fresh raspberries and processing them, but this stuff I brought back is very, very fine with an amazing
red color.
Dry roasted coriander seeds and
red chillies can be coarsely
powdered seperately and added too.
Here is the ingredient list I found for the brand I recommended:
Dried red chilli, Shallot, Garlic, Soybean oil, Sugar, Salt, Fresh turmeric, Lemongrass, Spices (coriander seeds, cumin, cardamom, cinnamon, bay leaves, lesser galangal, cloves), Galangal, Curry
powder (mustard, cumin, coriander, fenugreek, wheat flour, chilli, pepper, fennel, turmeric), Kaffir lime.
140 grams egg whites 3 grams egg white
powder 80 grams sugar 180 grams almond flour 240 grams
powdered sugar 2 grams salt 7 grams freeze -
dried raspberry
powder 2 drops
red food coloring
Tomato Juice, Tomato paste, Water, Distilled Vinegar, Molasses, Sugar, Honey, Raisins, Lime Juice, Liquid Smoke - Mesquite, Butter,
Red Habanero peppers, Olive Oil Blend (Conola Oil, Olive Oil), Salt, Worcestershire Sauce (Water, Distilled Vinegar, Worcestershire Concentrate, Molasses, Vinegar, Spices, Natural Flavor, Garlic
Powder, Caramel Color, Anchovies, Tamarind, Sulfiting Agent, Sugar, Salt), Onion
Powder, Paprika, Garlic
Powder, Black Pepper,
Dry Mustard.
Here is my recipe (Makes enough for two soup sessions) 1 tsp cardamom seeds 1 tsp fenugreek seeds 2 tsp coriander seeds 1 tsp cumin seeds 1/2 tsp oregano seeds or oregano
powder 1/2 tsp
dried ginger
powder 1/2 tsp turmeric
powder 2
dried red chillies
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a
dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini
Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili
powder to season the veggies — to taste (not seen here but used.
2 whole roasted
red peppers, seeds removed 6
dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2 teaspoon cayenne
powder 1 teaspoon cumin 1/2 teaspoon coriander Juice of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion
powder 1/2 tsp garlic
powder 1 tsp
dry mustard 1/4 tsp crushed
red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short,
dry pasta 1 cup fresh or frozen green peas
Ingredients 1 medium
red cabbage 3 carrots 1/4 leek 6 - 8 pitted
dried plums, finely chopped 3 tablespoons extra virgin olive oil 1/2 teaspoon whole sea salt a pinch of ground black pepper 1/2 teaspoon yellow mustard
powder 3 tablespoons balsamic vinegar 2 tablespoons apple juice concentrate 1/2 teaspoon
dried thyme 2 - 3 handfuls walnuts, coarsely chopped -LSB-...]
I always used half flour seasoned with garlic
powder, salt, pepper, and
dried basil, with half Italian seasoned bread crumbs for the breading, but I'm trying to do keto, so I'll give this a try We usually only buy fish online, from the Ojibwe tribe of Indians, in
Red Lake, Minnesota.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon
dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili
powder 1/4 teaspoon paprika 1
red onion, diced 2 small
red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain 1 cup
dried aduki beans, soaked overnight and left to sprout * 1/2 cup
red lentils, rinsed 150 g snake beans, cut into 5 - cm [2 - inch] pieces 1 tablespoon curry
powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or
dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of
dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
Add seasoning -
red pepper flakes, garlic
powder,
dried Italian herbs and salt.
2 tbsp olive oil 1 medium yellow onion, diced 1
red pepper, diced (without seeds) 1 small zucchini, diced 3 cloves garlic, minced 1 14 oz can diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup
dry green lentils 14 oz water 4 oz salsa 1 tbsp chili
powder 1 tsp cumin
I use
dried red onion for the onion
powder.
1 - inch piece ginger, peeled and roughly chopped 2 cups cooked black chickpeas ** 6 - 8 ounces firm organic tofu, crumpled 1/4 cup quinoa flour 1 small onion, finely minced 2 Thai chiles, finely chopped 2 tablespoons kasoori methi (
dried fenugreek leaves), slightly crushed ** 1 tablespoon tandoori masala 2 teaspoons coriander
powder 1 teaspoon
red chile power or cayenne 1 - 2 teaspoons salt 2 tablespoons oil (optional)
Combine panko, Parmesan cheese, garlic
powder,
dried basil, crushed
red pepper flakes, sea salt, and freshly cracked pepper, to taste then mix thoroughly.
2 boneless, skinless chicken breasts 1/2 cup Italian style bread crumbs 1/2 cup Parmesan cheese, shredded 1/2 tsp garlic
powder 1/2 tsp
dried basil Pinch of crushed
red pepper flakes Sea salt and fresh cracked pepper to taste 1 - 2 eggs, mixed thoroughly 1 tbsp olive oil, more if needed
Shelf one: Love Tea, dragonfruit
powder, pink peppercorns, vanilla bean
powder, beet
powder, whole cardamom pods, chia seeds, blue cornflowers, sunflower petals, blue magik spirulina caps, fenugreek,
dried red roses.
Whisk garlic, lime juice, fish sauce, cayenne, brown sugar, garlic
powder,
red pepper flakes,
dried thyme, allspice, onion
powder, black pepper, paprika, cinnamon, nutmeg, and 3 Tbsp.
Take both the flours in a large bowl, add carom seeds (ajwain),
dried red chilly flakes, chopped Dill leaves, baking
powder, salt to it and mix well.
1 teaspoon cardamom
powder 2 teaspoons cumin seeds 1/2 teaspoon coriander seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon black peppercorns 1/2 teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14
dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons
dry red wine 3 tablespoons oil
In one recipe for a Sri Lankan curry
powder for fish and beef, Doreen Peiris, author of A Ceylon Cookery Book, calls for an entire pound of small
dried red chiles!
2 tablespoons crushed black peppercorns 1 tablespoons
powdered cardamom 1 tablespoon
powdered mace 1 tablespoon
powdered ginger 1 teaspoon hot
red chile
powder 1 teaspoon fennel seed, crushed 1 teaspoon
powdered nutmeg 1 teaspoon
powdered allspice 1 teaspoon
powdered cinnamon 1 teaspoon crushed malagueta pepper 2 teaspoons
powdered galangal 4 whole cloves, crushed 1 tablespoon turmeric 2 tablespoons crushed
dried lavender 2 tablespoons crushed
dried rose buds
10 small, hot,
dried red chiles, such as piquins or santakas, seeds and stems removed 3 tablespoons coriander seed 1 tablespoon black peppercorns 3 tablespoons poppy seed 2 teaspoons mustard seed 1 tablespoon cumin seed 1 tablespoon
powdered turmeric 10 whole cloves 2 teaspooons cinnamon
Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove
powder, and nutmeg
powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger,
red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
Loaded with fresh vegetables and lean strips of chicken, it's a quick and healthy dish that possesses plenty of authentic flavor, thanks to ingredients like oyster sauce, Chinese five - spice
powder and
dried red Sichuan chile flakes.
1
red bell pepper, diced 1 onion, diced 2 cloves garlic, chopped 1 15 - ounce package firm tofu, drained 1 tablespoon chili
powder 1/4 teaspoon crushed
red pepper (or to taste) 1/2 teaspoon
dried oregano 1/2 teaspoon paprika 1 teaspoon cumin Salt and pepper, to taste 4 tortillas Salsa Avocados (optional) Rice (optional) Beans (optional) Dairy - free cheese (optional)
Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon
dried basil 1 tablespoon oregano 1 tablespoon garlic
powder Salt and pepper to taste Cheese sauce 1 cup of water 1/4 cup roasted
red peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons corn starch (or arrowroot) Salt to taste Garlic
powder to taste
Nacho Cheeze 1 cup of cashews, soaked for at least 4 hours 1 small bell pepper (
red or orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic
powder, chili
powder,
dried cumin,
dried coriander and paprika salt & pepper to taste Put all of the ingredients in a blender and blend it up until creamy.
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)
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
You just combine 1 pound ground pork a teaspoon each of fennel seeds,
dried sage, garlic
powder, salt and a little pinch of
red pepper flakes.
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional:
red pepper flakes,
dried thyme, and garlic
powder for the topping
It was very good even with my makeshift substitutions - peanut butter and oil for peanut oil,
dried cilantro, crushed
red pepper for the serrano and
powdered ginger.
Red wine vinaigrette... bottled or homemade (mine had red wine vinegar, olive oil, dried oregano, garlic powder, lemon juice, dijon mustard, honey, salt, and pep
Red wine vinaigrette... bottled or homemade (mine had
red wine vinegar, olive oil, dried oregano, garlic powder, lemon juice, dijon mustard, honey, salt, and pep
red wine vinegar, olive oil,
dried oregano, garlic
powder, lemon juice, dijon mustard, honey, salt, and pepper
1/4 pound (2/3 cup)
dried black beans, soaked in lightly salted water overnight 1/4 pound (2/3 cup)
dried pinto beans, soaked in lightly salted water overnight 2 tablespoons extra virgin olive oil 1
red onion, chopped 3 garlic cloves, chopped 1 tablespoon ground chili
powder 1 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 to 1/2 teaspoon cayenne pepper (optional) 1 1/4 teaspoon kosher salt 1 1/2 teaspoon unsweetened cocoa
powder 3 cups water 1
red bell pepper, chopped 1 green bell pepper, chopped 28 ounces canned or boxed diced tomatoes
Ingredients Water,
Red wine vinegar, Sugar, Sun -
dried tomato (8.94 %), olive oil, salt, chilli
powder (0.52 %),
dried chilli flakes (0.45 %), garlic
powder, cayenne pepper (0.15 %).
The
dried drupes are ground into a deep -
red powder which is used to add a lemony taste to salads or meat.