is to dry them in the oven and grind
them into pepper powders.
We dry some and grind them in a blender
into a pepper powder that we use in stews and on our food.
Not exact matches
1 teaspoon cayenne
powder 1 teaspoon cumin
powder 1 teaspoon coriander
powder 1/4 teaspoon cardamom
powder 1/4 teaspoon cinnamon
powder 1 teaspoon freshly ground black
pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut
into 1?
Pepper processing is exhausting work that turns fresh
peppers into higher - value products: dried flakes, seeds, and
powder.
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
Up until 1940, the Espelette
peppers were not made
into strings because the harvest was not big enough; the
peppers were merely ground
into powder.
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 f
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 f
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 f
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 f
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 f
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 f
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 f
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 f
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 f
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 f
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!
1 kg pumpkin, cut
into large cubes 2 — 3 carrots (about 250g), cut
into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon
powder or 1 cube (or use vegetable stock instead of water) 1 tablespoon minced ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and
pepper to taste
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.
Ingredients Crust -1 large head of cauliflower -1 / 2 cup almond meal -1 / 2 cup gluten free all purpose flour -1 tablespoon extra virgin olive oil -1 1/2 teaspoons baking
powder -1 tsp salt -1 / 4 teaspoon black
pepper (it would be great to add in herbs
into the crust like fresh rosemary and thyme!
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
Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle
pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic
powder -1 / 2 tsp each salt &
pepper -
Pepper jack cheese - Red onion, thinly sliced
into rings -3 jalapeños, sliced - honey - Slider buns
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)
Out of my cupboard and
into my spice rub went paprika, chili
powder, onion
powder, garlic
powder, and of course salt and
pepper.
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
My husband and I only eat the white meat (I know, terribly wasteful, but there it is -LCB- shrug -RCB--RRB-, so I put the whole carcass (torn apart) with the dark meat,
into my Crockpot, with salt,
pepper, onion
powder and garlic
powder, some dried parsley (from my garden) and enough (filtered) water to cover.
2 cups ap flour 2 tablespoons baking
powder 1/2 teaspoon salt 6 tablespoons butter cut
into small pieces, I like to use Kerry Gold for scones 3/4 cup buttermilk 1/4 cup grated Parmesan cheese 1/4 teaspoon fresh cracked black
pepper, more or less upon your taste - buds
Hot
pepper flakes in my soups and chilis, hot
pepper powder with eggs, thawed hot
peppers fried in olive oil and garlic topping my favorite pasta, dried hot
pepper pods tossed
into many major meals, and hot
pepper sauce splashed on cheese steaks and hoagies.
Place the jalapeños, garlic, salt, cardamom seeds (or
powder), caraway seeds, cumin,
pepper and olive oil
into the food processor.
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.
1) Chop onions and garlic 2) Cut beef livers
into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in white wine and mustard
powder, and salt &
pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and
pepper to taste 9) Transfer pâté
into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
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
Mexico: Mexican chocolate shortbread cookies — dark chocolate, spiced with cinnamon and cayenne
pepper Mexican Wedding Cakes — these are known by many names — snowballs cookies, Russian tea cakes, or polvorones — made with lots of butter, flour,
powdered sugar and finely chopped nuts, rolled
into balls, and profusely dusted with sugar, they do resemble snow balls indeed.
4 parsnips, peeled, ends trimmed, and cut
into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste White
pepper to taste Optional garlic salt or
powder to taste Optional onion
powder to taste Optional Garnish: parsley and additional lemon zest
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 1 cup
Mix chopped tomatoes, garlic
powder, lemon juice, salt, cayenne
pepper and cumin
into the saucepan with crushed tomatoes.
1) 200g of butter 2) 2 medium onions, chopped 3) 2 cloves of garlic, roughly chopped 4) 750g of beef livers, cut
into small pieces (you can replace beef livers with chicken or goose livers) 5) 1 tablespoon of white wine (make sure its dry white wine, not sweet or dessert wine) 6) 1 teaspoon of mustard
powder 7) Salt & freshly ground black
pepper to taste 8) Parsley to garnish (optional)
3/4 cup flour 3 tablespoons garlic
powder 2 teaspoons cayenne
pepper 1 teaspoon salt 1/2 teaspoon black
pepper 1 pork tenderloin, thinly sliced
into medallions 1/4 cup extra virgin olive oil 1 cup chicken broth 1/2 cup buttermilk 1 package (8 ounce) sliced mushrooms 2 yellow onions, sliced chopped fresh parsley, for garnish
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut
into chunks 1 onion, chopped 3 cloves garlic, chopped extra virgin olive oil salt and
pepper 1/2 teaspoon crushed red
pepper 1 teaspoon garlic
powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
After rinsing put
into small saucepan and add the broth, garlic
powder and cayenne
pepper.
Put flour, almonds, cinnamon,
pepper, cloves, cardamom, and baking
powder into a large bowl and stir to combine.
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
• 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
250 g peeled potatoes 1 large zucchini, cleaned and cut
into pieces 1 clove of garlic, peeled and cut
into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white
pepper, to taste 1 teaspoon vegetable stock
powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry
powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar
powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
Ingredients: 1 roma tomatoes — seeded & chopped
into cubes 1/2 red bell
peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut
into cubes 1/2 white onions - chopped
into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped
into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black
pepper, dash of cumin, dash of garlic
powder according to taste (I didn't quite measure these).
chicken 2 boneless, skinless chicken breasts, cut
into chunks 1/4 teaspoon salt 1/4 teaspoon
pepper 2 egg whites 2 tablespoons buffalo wing sauce 1 cup panko bread crumbs 1/3 cup seasoned fine breadcrumbs 1 tablespoon flour 1/2 teaspoon onion
powder
1 cup green lentils, soaked overnight, drained and rinsed 1 bunch asparagus, sliced
into bite - sized pieces 1 can coconut milk 1 cup vegetable stock 1 small yellow onion, thinly sliced 2 tbsp fresh ginger, minced 2 tbsp green curry
powder salt and
pepper, to taste 1 cup basmati rice
Stir 1/3 cup minced green onions, mayonnaise, yogurt, lemon juice, Dijon mustard, curry
powder, cumin, salt, and 1/8 teaspoon ground red
pepper into yolks.
I was actually getting all inspired, thinking of blending some chipotle
peppers or
powder into cashew cream.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry
powder 1 jalapeño
pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut
into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black
pepper 1/3 cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
The dried fruits, known as peppercorns, are commonly ground
into a
powder we know as black
pepper.
Sifted 3oz flour (half wholemeal, half white)
into a bowl with 1/2 tsp baking
powder, 1/4 tsp cayenne
pepper, 1 tsp cinnamon and 1/8 tsp ground cloves.
1 large onion cut
into 1/4 ″ slices 1 cup of flour 1 teaspoon of baking
powder 1 teaspoon of paprika 1 egg beaten 1 cup of light beer 1 teaspoon of garlic salt 1 teaspoon of freshly ground
pepper 1 cup of breadcrumbs Deep fryer with Canola or vegetable oil
Instructions: 1) Combine curry
powder, chili
powder, salt and
pepper into a small bowl and coat each piece of chicken in it.
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut
into 1/2» chunks 1 large organic onion, diced 1 medium organic red bell
pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot
powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black
pepper, to taste 1/8 tsp ground white
pepper Dash cayenne
powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
Ingredients: 1 medium sweet potato per person, sliced lengthwise
into quarters and then halved or quartered again depending on size / 1/2 t cornstarch, 1/2 t salt, 1/8 t chipotle
powder, cumin, or curry per potato,
pepper to taste / 2 T olive oil per potato
The capsaicin which gives paprika its spicy flavor is found in the pod's veins and seeds, which were removed by hand before the crushed dried
peppers were ground
into a
powder.
Other times, the
peppers are sun dried, crushed
into a
powder, and used to flavor curries.
Mix the coconut oil, rosemary, salt,
pepper, red
pepper flakes and garlic
powder into the fries by massaging
into fries with your hands.
3 oz dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut
into 2 inch cubes and seasoned with salt and
pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili
powder 1 tbsp ground cumin 1 tsp dried oregano 1 tsp ground coriander 2 tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut
into 1 1/2 inch chunks