If you have trouble finding the korean red pepper paste («Gochujang» or «Kochujang»), you can substitute with some miso paste and
hot paprika powder.
Not exact matches
3 tablespoons Espelette
powder, or more to taste (substitute
hot paprika or New Mexico red chile
powder)
Hi Ella, Just made this dish and it's absolutely wonderful — I didn't have any
paprika so I used
hot chilli
powder instead, and I have enough left over for tomorrow
2 teaspoons coarse kosher salt 2 teaspoons ground cayenne pepper 1/2 teaspoon freshly ground black pepper 1/2 teaspoon chile
powder 1/2 teaspoon
hot smoked
paprika 1/2 teaspoon garlic
powder 1/2 cup mint leaves, minced
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
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
1 cup of soaked cashews (take one cup of raw cashews and cover with water and refrigerate overnight), drained and rinsed 2 tablespoons of Sriracha sauce 2 tablespoons of Chipotle
Hot Sauce 1 cup of water 1/4 cup of nutritional yeast 1/2 of a lime squeezed for juice 1 teaspoon chili
powder 1 - 2 teaspoons of smoked
paprika (depending on your taste) 1/2 -1 teaspoon of salt
I didn't have a
hot pepper on hand, so I added chilli
powder and smoked
paprika.
Add in a teaspoon of
hot paprika, and a half teaspoon each of roasted coriander, garlic
powder, salt & pepper.
If you like a bit of a kick, add some
hot sauce or
paprika powder.
- 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.
3 cups
hot mashed turnip 3 Tbsp butter 2 eggs, beaten 3 Tbsp flour 1 Tbsp brown sugar 1 Tbsp baking
powder 1/8 tsp pepper 1/2 tsp salt 1/2 tsp
paprika dried bread crumbs and butter for the top
butter, coconut, dill, fish, garlic, honey, kale,
paprika, salmon, salt, spaghetti, olive oil, fillets, oil, finely, sauce, pepper, chili
powder, sugar, palm sugar, olive, squash, fillet, baking, peel, seasoning, seeds, spaghetti squash, ingredients, clove, chili,
hot sauce
When the meat is tender, add the remaining garlic mixture, unblended chili
powder, cumin, 3 tablespoons
paprika, oregano, 1 teaspoon salt, 1/2 teaspoon pepper and the
hot chile
powder.
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
Any number of commercial rubs work well for the lamb chops, or you can simply use red chile
powder or
hot paprika for the rub.
Add the
paprika, onion
powder, oregano, beef broth, both bouillon cubes, garlic
powder, black pepper and jalapeño
hot sauce.
ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon
paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard
powder 2 tablespoons
hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)
I love smoked
paprika — so I use both sweet and
hot smoked
paprika to give the chili
powder a nice balance.
Sweet -
Hot: Our sweet - hot pumpkin seed recipe can be made simply sweet by leaving out the chili powder or opting for mild papri
Hot: Our sweet -
hot pumpkin seed recipe can be made simply sweet by leaving out the chili powder or opting for mild papri
hot pumpkin seed recipe can be made simply sweet by leaving out the chili
powder or opting for mild
paprika.
1 package tempeh, 8 ounces (We used «original» but you can use any tempeh mix) 1/4 cup Tamari or soy sauce 1/4 cup water 2 Tablespoons agave nectar 1 Tablespoon coconut oil (plus one teaspoon for greasing the sheet pan) 1 teaspoon smoked
paprika (mild) 1/2 teaspoon smoked
hot chipotle
powder (optional — it's mild without it, not spicy) Preheat the oven to 375oF.
This time I seasoned my seeds with tangy lime juice and
hot chili
powder, along with a pinch of smoked
paprika for extra deliciousness.
Chipotle Pig
Powder 3 (or more) dried Chipotle peppers 2 teaspoons seasoned salt 3 tablespoons freshly ground black pepper 2 tablespoons dried oregano 1 tablespoon smoked hot paprika 1 Bay leaf 1 teaspoon ground cumin 1 teaspoon onion powder Combine all of the ingredients in a spice grinder and pulse to incorp
Powder 3 (or more) dried Chipotle peppers 2 teaspoons seasoned salt 3 tablespoons freshly ground black pepper 2 tablespoons dried oregano 1 tablespoon smoked
hot paprika 1 Bay leaf 1 teaspoon ground cumin 1 teaspoon onion
powder Combine all of the ingredients in a spice grinder and pulse to incorp
powder Combine all of the ingredients in a spice grinder and pulse to incorporate.
It has three different types of heat — smoked
hot paprika in the chili
powder, chipotle chile flakes, and fresh poblano pepper.
Add the chili
powder, cumin,
paprika,
hot sauce, tomato sauce, diced tomatoes, black beans, chili beans, salt and pepper to the pot and stir to combine.
2 medium heads of cauliflower, cut into florets 1 cup white rice flour 1 cup water 1/4 teaspoon salt 1/4 teaspoon garlic
powder 1/4 teaspoon
paprika 1 cup of your favorite buffalo wing sauce (Frank's Red
Hot Buffalo Wing Sauce is vegan) Vegan ranch dressing or dipping sauce (homemade — go to alextcooks.com for a recipe — or from natural food grocer)
Step 2: 2 Cups Nondairy Milk 2 Tablespoons Your Favorite
Hot Sauce 1.5 Cups Unbleached All Purpose Flour 1 Cup Cornstarch 1 Tablespoon Garlic
Powder 1 Tablespoon Onion
Powder 1 Tablespoon
Paprika 1 Tablespoon Lemon Pepper Seasoning
1 cup tomato puree One 15 - ounce can white beans, drained and rinsed 1/4 teaspoon
paprika 1/4 teaspoon turmeric 1/4 teaspoon garlic
powder 1/4 teaspoon mustard
powder 1 teaspoon sugar 1/2 teaspoon vinegar 1/2 teaspoon vegetarian Worcestershire sauce (or make your own Worcestershire sauce) 3 veggie
hot dogs, sliced
Ingredients: 1 cup water 3 carrots, chopped 3 stalks celery, chopped 1 large onion, chopped 2 cloves of garlic, chopped 3 cups of shredded cabbage 2 teaspoons Garam Masala 2 teaspoons of Madras Curry 2 teaspoons of garlic
powder 2 teaspoons of turmeric 2 teaspoons of
paprika 1 teaspoon of smoky
paprika 1/2 teaspoon of medium
hot smoky chipotle
powder (more if you like it
hot, less if not) 2 cups baked butternut squash 12 dried apricots (stewed or cooked) 1 cup coconut milk 2 cups water or vegetable stock (more for thinner sauce) 1 pound marinated tempeh *, cubed 1 large potato, cubed 1 package (12 ounces) frozen peas or 12 ounces fresh peas.
I will certainly be ordering some from his contact 2 tsp of olive oil 1 lb of ground Bison 1 large onion, finely chopped 2 stalks of celery, chopped 1 red pepper, chopped 1 green pepper, chopped 3 garlic cloves, chopped 2 -15 oz cans of Chili bean (undrained) 1 -28 oz can of diced tomatoes 1 -8 oz can of fired roasted tomatoes, diced 1 — 6oz can of tomato paste 1/2 c of beer 3 tbl of chili
powder 1 tbl Worcestershire 1 tbl of dried oregano 2 tsp of cumin 2 tsp of
hot sauce (like Tabasco) 1 tsp of basil 1 tsp salt 1 tsp ground pepper 1 tsp of smoked
paprika 1 tsp of sugar Shredded low fat cheddar for the garnish.
kosher salt 1 tsp
paprika (or smoked
paprika) 1/4 -1 / 2 tsp chipotle chile
powder (optional) 1/3 cup chopped fresh cilantro 1 quarter of a lime, juiced Sour cream, cheese, lime, avocado,
hot sauce (all optional for serving)
Easy One - Pot Buffalo Chicken Pasta Ingredients 1/4 cup flour 1/4 tsp
paprika 1/4 tsp garlic
powder 1/4 tsp salt 1/8 tsp cayenne pepper 1/8 tsp black pepper 1 lb boneless, skinless chicken breast, cut into bite - sized chunks 1 tbsp olive oil 1/2 red onion, diced 1 celery stalked, diced and divided 2 cups water 2 cups reduced sodium chicken broth 12 oz whole - wheat pasta 1/3 -1 / 2 cup Buffalo
hot sauce * 1/2 cup plain Greek yogurt 4 oz Marbled Cheddar or Cheddar cheese, shredded Blue cheese crumbles, ranch dressing, additional
hot sauce for serving
ingredients SWEET POTATO CROQUETTES: vegetable oil (for frying) 1 1/2 cups all - purpose flour (divided, plus more for dusting) 4 eggs (divided) 1 cup panko breadcrumbs 2 cups leftover sweet potatoes (skins removed, mashed) 1 teaspoon chipotle
powder 1 teaspoon
hot paprika 1 teaspoon
paprika 2 tablespoons olive oil 1/4 cup gruyere cheese (grated, plus more to garnish) 1 leftover turkey leg (meat removed from bone, minced) 1/4 cup leftover gravy Kosher salt and freshly ground black pepper (to taste) CRANBERRY GRAVY: 1/4 cup leftover cranberry sauce 1/4 cup leftover gravy TO GARNISH: 2 tablespoons scallions (sliced on a bias) 2 tablespoons mint (leaves only, sliced thinly) 2 tablespoons cilantro (leaves only)
In a large bowl, stir together the sweet potatoes, chipotle
powder,
hot paprika,
paprika, egg, olive oil, remaining 1/2 cup of flour and gruyere and season with salt and pepper.
Place them in small bowl, add the oil,
hot or sweet
paprika powder, some curry
powder if you wish and some freshly ground black pepper.
1/2 cup of raw cashew pieces (soaked in warm water for 30 - 60 minutes) 1 c medium chunky salsa (I used store bought) 1 bell pepper, seeded and chopped 1 jalapeno, seeded or keep for extra heat 1 teaspoon of a
hot sauce 2 tbl nutritional yeast 1 teaspoon of turmeric
powder 1/2 teaspoon of smoked
paprika 1 pinch of salt
The base for these nachos are hunks of sweet potato tossed in taco seasoning (aka cumin, chili
powder,
paprika, and cayenne) and roasted in a super
hot oven until browned and just cooked through.
Gradually whisk in beer, cream,
paprika,
hot sauce, salt, garlic
powder and Worcestershire sauce.
Size: 125g Tin Ingredients Water, non-hydrogenated palm fat +, mushrooms (15.6 %), nutritional yeast (12.8 %), potato
powder, onions, sea salt, yeast extract (0.4 %), spices (
paprika, nutmeg,
hot paprika), herbs (thyme) garlic.
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian
paprika or New Mexico chile
powder 1 teaspoon
hot Hungarian
paprika, New Mexico chile
powder, or ground cayenne pepper 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
1 pound lean ground beef 1 pound ground pork (with 20 % fat) 2 to 3 tablespoons Hungarian
paprika or New Mexico red chile
powder (mild,
hot, or a mixture, to taste) 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 cup finely chopped onions 6 fresh
hot red peppers (such as cayennes), seeded and finely chopped 4 to 6 large garlic cloves, put through a garlic press Garnishes (see recipe instructions)
4 tablespoons butter (divided use) 4 tablespoons vegetable oil (divided use) 2 pounds boneless pork, thinly sliced and cut into long strips about 1 / 2 - inch wide 3 medium onions, sliced thinly (crosswise) and separated into rings 2 tablespoons flour 3 tablespoons Hungarian
paprika or New Mexico chile
powder (medium -
hot or
hot, to taste) 1 green bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 red bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 1 yellow bell pepper, seeded and cut lengthwise into 1 / 4 - inch wide strips * 2 to 3
hot green peppers (jalapeños or serranos), cut crosswise into small rings 1 cup beef or chicken stock 3 tablespoons tomato paste 2 to 3 large garlic cloves, minced 1 teaspoon salt 1 bay leaf
When cooking with
paprika, you should always stir the spice into
HOT fat, to dissolve the
powder and release its full flavor and aroma.
at times i add either
hot sauce or
paprika powder + cumin and use it in place of mayo.
Reduce heat to low and stir in garlic, mild and
hot paprika or chile
powder, salt, pepper, and thyme.
3 tablespoons ground piment d'Espelette, or more to taste (substitute
hot paprika or New Mexico red chile
powder)
ingredients TACO MEAT: 1 tablespoon chili
powder 1 and 1/2 teaspoons ground cumin 1 teaspoon garlic
powder 3 teaspoons
paprika 1/4 teaspoon oregano 1 tablespoon olive oil 2 cloves garlic (peeled, minced) 1 pound ground beef (80/20) Kosher salt and freshly ground pepper (to taste) TO ASSEMBLE: 5 - 6 cups tortilla chips 7 eggs (6 whole, 1 egg white, divided, lightly beaten) 2 cups cheddar cheese (freshly grated) 2 cups Monterrey Jack cheese (freshly grated) 8 slices white bread 1 recipe Taco Meat (recipe above) 4 tablespoons unsalted butter (plus extra, if needed) store - bought salsa (to serve) sour cream (to serve)
hot sauce (to serve) 1/4 head iceberg lettuce (rinsed, root removed, finely shredded, to serve) Kosher salt and freshly ground pepper (to taste)
3 chicken breasts, chopped into small thumbnail - sized pieces 1 cup pre-cooked frozen shrimp 2 cups uncooked long - grain white rice 4 cups chicken stock 1/4 cup butter 1/2 large onion, diced 1/2 medium green bell pepper, chopped 1/2 medium red bell pepper, chopped 2 medium jalapenos, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 (28 ounce) can whole peeled tomatoes 1 (6 ounce) can tomato paste 2 tsp Worcestershire sauce 3 tsp salt 3 tbsp black pepper 1 tbsp white pepper 2 tsp onion
powder 2 tsp garlic
powder 2 tsp dried oregano 1 tbsp dried thyme 2 tsp dried basil 3 tbsp crushed red chile pepper 5 tbsp smoked
paprika 2 bay leaves 4 tbsp of Intensity Academy
Hot Cubed
Hot Sauce
Main Components: 2 lb boneless chicken breasts, cubed (1 - inch) 8 - 10 medium potatoes, cut in 1 / 2 - inch cubes 1/3 c olive oil 1 1/2 tsp salt 1 Tbsp black pepper 1 Tbsp
paprika 2 Tbsp garlic
powder 6 Tbsp
hot sauce (I prefer something habanero - based or
hotter)
Make the sauce: Whisk together
hot sauce, oil, lemon juice, garlic
powder,
paprika, onion
powder and salt.