Be sure to
dry the onions well before adding the seasonings.
Not exact matches
I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp
onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are
well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients
well Store in a cool,
dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
When you combine those
good qualities with a healthy dose of apple,
onion, and sage (fresh or
dried), you get a perfect 1 - hour weeknight meal.
1 pound
dried black beans 8 cups water 2 Tbsp olive oil 6 slices of
good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped
onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup
dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2 tsp baking soda
I use all of those ingredients (except the
onion, because i'm allergic and
dry mustard,
well because I don't like it LOL) when I make breakfast burritos!!!
Method: Heat a large pot with a «
good glug» of olive oil Add the garlic and red
onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets
dry, add a splash of wine and continue to cook When the
onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as needed
Directions for confit: While beans are cooking finely chop 1 or 2 medium
onions and 6 cloves of garlic / Saute quietly in 3 T olive oil for about 8 minutes, stirring often — don't let them brown / Add 2 C chicken or vegetable stock and simmer together with 1 T finely chopped rosemary and 1 — 1 1/2 T winter or summer savory (I had to use
dried) until stock is reduced to just below the
onion mixture / Still no salt / Mixture will be a little like «marmalade» in terms of thickness / The reduction will take anywhere from 30 -40 minutes, about the same time required to cook the beans / When both are done mix together with salt (start w / 1 teaspoon) and pepper to taste / Cook together for another 10 minutes /
Good stuff.
Basic chili powders might be built around cayenne pepper, but there are some fantastic blends that use a variety of other
dried peppers, as
well as cocoa, garlic and
onion to give them a rich depth of flavor, as
well as plenty of heat.
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as
well) 1/2 carrot, finely diced 1 small yellow
onion, finely diced 2 cloves garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves (1/2 teaspoon
dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl
onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped chives or parsley, for garnish (optional)
It is filled with chopped lettuce, cucumber, and red
onion, sun
dried tomatoes, chickpeas instead of the hummus sometimes served on sabich, roasted slices of eggplant, hard boiled eggs, and arguably the
best part - spiced and toasted strips of pita.
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
Fresh or
dry oregano, basil and parsley are all
good additions as is a little bit of
onion (fried with the garlic) too.
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
In a large bowl, combine the bean paste, sauteed
onion, all the
dried fruit, nuts, 2/3 of the wild rice (reserve 1/3 for top), and 1/2 of the flax seed mixture, gluten - free breadcrumbs, spices, salt and pepper plus fresh oregano — mix
well.
I just want to say that yesterday was my
best SK day yet... I made this challah (my husband says it's
better than our local artisan bakery),
onion marmalade,
onion soup, and the
dry rub.
1 orange, juiced 1/4 cup white balsamic vinegar or sherry vinegar 1/2 cup really
good olive oil, divided 2 tsp salt, divided 5 large carrots, peeled and diced 2 large celery stalks, diced 4 large
onions, chopped finely 4 shallots, chopped finely 1/2 cup
dried cranberries 1/2 cup
dried raisins 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup pine nuts 1 bunch of chives
1 tablespoon extra-virgin olive oil 1 bunch green
onions, chopped 3/4 teaspoons fine - grain sea salt 1 cup / 6.5 oz / 185 g quinoa,
well rinsed and drained 2 cups water 1/4 cup / 1 oz / 30g
dried currants 1 lemon 2 sm - med zucchini, grated on box grater 4 tablespoons toasted sesame seeds 4 tablespoons chopped fresh dill
Nongshim produces a variety of instant noodle soup products like ramyun in bowls and
dry form, as
well as
onion rings, shrimp crackers, tako chips and snacks with potato, banana or cuttlefish flavor.
I make a simmilar cracker, but I add a tbs of
good oil, finely chopped rosemary and a sprinkle of
dried onion.
4 oz fresh pasta or 1 serving
dry noodles (linguine or spaghetti are
good choices, use eggless for vegan) 1 - 2 tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or
better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green
onion)
A slice of
good - quality white bread (used Italian bread) 1/3 cup milk 1 pound ground beef, preferably ground chuck 1 Tablespoon
onion, chopped very fine 1 Tablespoon chopped parsley 1 egg 1 Tablespoon extra virgin olive oil 3 Tablespoons freshly grated parmigiano - reggiano cheese Whole nutmeg (I used ground nutmeg) Salt Black pepper, freshly ground Fine,
dry, unflavored bread crumbs, spread on a plate (processed about 3 - 4 large Italian bread slices) Vegetable oil
For the enchilada sauce — toast two
dried chiles (I used New Mexico chiles) in a skillet and then Vitamix it with a can of fire roasted diced tomatoes — in the same skillet, saute a diced
onion & some garlic in EVOO until
well softened, then toss into the Vitamix with the tomato mixture.
These are also
good with olives, carrots,
onion, grapes,
dried cranberries, or walnuts added in them.
To make the blackening rub, add 1 teaspoon of
dried parsley to a bowl, also add 1 teaspoon of
dried oregano, 1 teaspoon of
dried thyme, 1 teaspoon of garlic powder, 1 teaspoon of
onion powder and a generous teaspoon of smoked paprika, mix everything together until
well mixed
Grillin» Shake 6 tablespoons kosher salt 3 tablespoons coarsely ground black pepper 1 tablespoon
onion flakes, lightly ground 1 tablespoon granulated garlic 1/2 teaspoon crushed red pepper 1 tablespoon coriander seeds, lightly ground 1 teaspoon
dried thyme Combine all the ingredients in a small mixing bowl and stir by hand until
well incorporated.
2 garlic cloves 1 tablespoon kosher salt 1 tablespoon fresh or 1 tsp
dried thyme leaves 1/4 cup Dijon mustard 1 3 - pound boneless pork loin, trimmed and tied if you want (I had a bone in roast in my freezer and it worked fine) 3 small fennel bulbs, tops removed 10 carrots, peeled and thickly sliced diagonally 10 small new potatoes, quartered 2
onions, thickly sliced 4 tablespoons
good olive oil 4 tablespoons unsalted butter (1/2 stick), melted Salt and freshly ground black pepper
In a medium bowl, combine the oil, vinegar, garlic powder,
onion powder,
dried basil, oregano, mustard, salt and pepper and stir until
well combined.
150g bag kale, washed and
dried, leaves stripped off stalks and chopped into strips 75g baby spinach leaves, washed and
dried 3 — 4 spring
onions, thinly sliced 50g pumpkin seeds, toasted in a
dry pan until they pop 150g low fat cottage cheese 1/2 pomegranate, seeds removed 1 ripe avocado pear, halved, stoned, peeled and cut into slices Sumac to sprinkle Ground black pepper 1 tablespoon
good quality extra virgin olive oil Half a lemon
What's in it: — 1 can chickpeas, rinsed, drained and
dried well (* you can also soak 1 cup of
dried chickpeas in water overnight)-- 2 cups cubed butternut squash — 1/2
onion — 3 cloves garlic — 1/2 cup fresh herbs, looseley packed and roughly chopped (I used half cilantro and half parsley)-- 3/4 cups rolled oats, divided — 3 tablespoons hemp seed, plus extra for sprinkling — 3/4 teaspoon turmeric — 1/2 teaspoon cumin — 1/2 teaspoon salt — 1/4 teaspoon red pepper flakes or cayenne (adjusted to you preference)
I sautéed
onion and garlic in just a touch of butter, then added in a cup of the
dried un-sweetened cherries along with some tart cherry concentrate,
good quality red wine, salt and a little bit of sugar.
1
onion 5 cloves of garlic (mmm I LOVE Garlic, so
good for you especially in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp
dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp red pepper flakes (depending how spicy you like it) 1/2 tsp ground black pepper 1/3 — 1/2 cup olive oil (add slowly till you get the right texture) 1/2 cup red wine vinegar water a needed
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
1-1/2 tablespoons olive oil 2 large
onions, quartered and thinly sliced 3 to 4 cloves garlic, thinly sliced 1 portobello mushroom, stemmed and thinly sliced, optional 1 large sweet potato One 12.3 - ounce package firm silken tofu 1 teaspoon salt One
good - quality 12 - to 14 - ounce pizza crust
Dried basil
1 1/2 pounds cooked Chile Lime Garlic shrimp (above) For the gazpacho: 2 cups tomato & clam juice (Clamato ®) 1/2 cup chili sauce 4 large cloves garlic, minced (about 1 tablespoon) 4 green
onions, finely diced 4 tablespoons minced jalapeño chile 3 avocados, seeded 1 cup seeded and diced plum tomatoes 1/2 cup finely diced red
onion 1/2 cup peeled, seeded and chopped cucumber 1/2 cup finely diced green or red bell pepper 3 tablespoons fresh lime juice 2 tablespoons minced fresh flat - leaf parsley 1 tablespoon minced fresh cilantro 1 tablespoon extra virgin olive oil 1 tablespoon prepared horseradish,
well drained 1 tablespoon Mexican hot sauce (Cholula, Búfalo, Tapatio, etc.) 2 teaspoons Worcestershire sauce 1/2 teaspoon
dried oregano 2 tablespoons lime zest (for garnish) 2 tablespoons lemon zest (for garnish)
Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1 small
onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1 shallot, finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed
well, trimmed, and
dried
Combine the flour, paprika, cayenne, garlic powder,
dried mustard,
onion powder, oregano, black pepper and remaining 1 teaspoon salt in a large resealable bag and shake to mix
well.
2 cans chickpeas,
well drained 1/4 cup Jamaican jerk sauce 1 tablespoon ground flax seed whisked with 1 tablespoon water and 1 tablespoon fresh lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed
dry (about 1/2 cup) 1/2 medium yellow
onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and
well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds,
well chopped (I pulsed in food processor) 2 tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of freshly ground black pepper Whole wheat buns, red
onions and romaine lettuce, for serving
2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large
onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp
dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (
dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans
good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves
I shredded the ingredients, added cumin and
dried, toasted red, peppers, green
onions and sunflower seeds as
well as a little sesame oil.
Add the sautéed red
onion, sun -
dried tomatoes, and basil and parsley to polenta, and stir
well.
1/2 cup mayonnaise 1/2 cup sour cream 2 scallions, minced 2 tablespoons minced fresh parsley 1 clove garlic, crushed 2 tablespoons minced
onion 1/2 teaspoon
dried dill weed (fresh would be
good, but I didn't have any on hand) 1/8 teaspoon salt or vege - sal 1/8 teaspoon pepper
bottle of beer, divided 1 very large white (or yellow)
onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon
dried oregano leaves, preferably Mexican 1 package chicken - style seitan,
well chopped (or substitute regular seitan) 1 4 - ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4 of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2 ounce bittersweet chocolate Fat - free sour cream (or vegan sour cream) and chopped red
onions, for garnish
Begin by making the garlic yogurt sauce, finely mince 1 clove of garlic and add it to a mortar, using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon
onion powder, 1/2 teaspoon
dried dill and 1/2 teaspoon fresh lemon juice, season generously with sea salt and freshly cracked black pepper and mix everything together until
well combined, cover with seran wrap and add it to the fridge
Finely mince 1 clove of garlic, finely dice 1/2
onion, finely dice 5 sundried tomatoes and add to the bowl, then add 1/2 teaspoon of
dried oregano, 1/2 teaspoon of
dried thyme and mix everything together until
well mixed
As the name says, this Garlic and Sun -
dried Tomato Cheese Ball (or white wine, garlic,
onion and sun -
dried tomato cheese ball for a more descriptive name) is so
good that you'd never kno...
2 ounces
dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles) 1 1/2 teaspoons ground cumin seed 1/2 teaspoon freshly ground black pepper Kosher salt 5 tablespoons lard, vegetable oil, or rendered beef suet 2 1/2 pounds boneless beef chuck,
well trimmed and cut into 3 / 4 - inch cubes (to yield 2 pounds after trimming) 1/3 cup finely chopped
onion 3 large cloves garlic, minced 2 cups beef stock, or canned low - sodium beef broth, plus more as needed 2 tablespoons masa harina (corn tortilla flour) 1 tablespoon firmly packed dark brown sugar, plus more as needed 1 1/2 tablespoons distilled white vinegar, plus more as needed Sour cream lime wedges
It only took me a few minutes to mix together using spices I already had on hand (except for
dried onion flakes) and I love that it contains
dried turmeric, which is so
good for you!
2 cups
dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow
onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper flakes (use the greater amount of Aleppo) 1/2 cup
dry white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped
well 1 1/2 to 2 cups (
dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
serves 6 Ingredients 2 rashers of smoked streaky bacon, the
best quality you can afford 2 medium
onions 2 cloves of garlic 2 carrots 2 sticks of celery olive oil 2 heaped teaspoons
dried oregano 500g
good - quality minced beef, pork, or (even
better!)
As the name says, this Garlic and Sun -
dried Tomato Cheese Ball (or white wine, garlic,
onion and sun -
dried tomato cheese ball for a more descriptive name) is so
good that you'd never know it's not real cheese.