Not exact matches
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.
1 cup dried white beans 2 tablespoons vegetable oil 2 pounds lamb stew meat or boneless leg of lamb cubed into 1 - inch pieces (fat and sinew removed) 1 large onion, chopped 1 green bell pepper, stemmed,
seeded, and chopped 2 jalapeños, stemmed and chopped,
seeds removed if you'd like it
less spicy 4 cloves garlic, minced 2 teaspoons ground
cumin 1 teaspoon ground coriander 1 teaspoon dried oregano 2 cups tomatillo salsa, homemade (link: http://www.holajalapeno.com/2013/11/charred-tomatillo-salsa-giveaway.html) or store - bought green enchilada sauce Chopped cilantro, for garnish
* 1 cup yellow split peas * 1/2 medium red onion, finely chopped * 2 garlic cloves, minced * 1 Jalapeno chile pepper, finely chopped (
seeded first, if you prefer
less heat) * 1/2 teaspoon ground
cumin * 1/2 teaspoon ground turmeric * 1 teaspoon salt * 1/4 cup finely chopped cilantro leaves, plus extra for garnish (optional) * 1/4 cup water * oil for frying * lemon wedges (optional)
Ingredients: 12 fresh jalapeno peppers, halved lengthwise, stems,
seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground
cumin 1/2 teaspoon cayenne, or
less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons of a -LSB-...]
12 fresh jalapeno peppers, halved lengthwise, stems,
seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2 teaspoon ground
cumin 1/2 teaspoon cayenne, or
less, to taste 2 large cage free eggs 2 tablespoons organic milk 8 teaspoons of a mix of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black pepper 1/2 TB cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB onion powder 1 TB garlic powder
1 large butternut squash, peeled,
seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper,
seeded and cut into 1 - inch long slices 2 serrano peppers,
seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something
less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground
cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
grated fresh ginger 1 fresh green chili pepper,
seeds removed, finely chopped 1 cup chopped spinach (I used frozen) 2 tablespoons ghee 1/4 teaspoon
cumin seed or ground
cumin (I used ground
cumin but would try
cumin seeds next time) 1/4 teaspoon crushed red pepper flakes (more or
less depending on your spicy heat tolerance) 1 - 2 teaspoons lemon juice
1 teaspoon canola or other vegetable oil 1 teaspoon
cumin seeds 2 tablespoons poppy
seeds 2 jalapeños or serranos, cut into rings or finely minced (
seeds removed if you want the dish to be
less spicy) 1 tablespoon sugar (or jaggery) Salt, to taste 1/4 cup roasted peanuts, coarsely powdered 1 medium eggplant, cut into small pieces 1 1/2 cups basmati rice, soaked in water for 30 minutes, then drained
1 large butternut squash, peeled,
seeded and cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell pepper,
seeded and cut into 1 - inch long slices 2 serrano peppers,
seeded and cut into 1 / 4 - inch dice (You could substitute jalapeño peppers for something
less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons sweet marjoram or oregano 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground
cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper,
seeded and cored, diced small 1 large red bell pepper,
seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or
less to suit your taste) 1 Tbsp ground
cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two limes (more or
less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips as garnish
In West Bengal, only mustard oil is used, and the most used spices, aside from turmeric that went in virtually everything, were ground coriander and
cumin;
less common spices were bay leaves, fenugreek, mustard
seeds, coriander
seeds, and masalas (for fish, meat, and chicken).
Ingredients 1 Tbsp avocado oil (or other neutral - tasting oil) 8 cups lacinato kale, stems removed and chopped 2 Tbsp water 3 cups shredded chicken (leftover or from a rotisserie chicken) 1.5 tsp
cumin 1/4 tsp salt ground pepper, to taste 10 oz can enchilada sauce 2 chipotle peppers in adobo sauce, finely chopped,
seeds removed for
less heat 1 - 4 Tbsp sour cream 12 corn tortillas 1/2 yellow onion, finely diced shredded cheese, cheddar and nondairy (I used Trader Joe's vegan shredded cheese)
My only recommendation would be, use little
less say 1/4 tsp as
cumin powder tends to be little strong in flavor than
seeds.
Organic Cooked Brown Jasmine Rice, Water, Cooked Green Garbanzo Beans, Cooked Garbanzo Beans, Butternut Squash, Cooked Black Lentils, Onions, Coconut Milk (Coconut Milk, Water, Xanthin Gum), Kale, Sweet Potatoes, Carrots, Sunflower Oil, Cauliflower, Contains
Less Than 2 % of Water Chestnuts, Red Bell Peppers, Basil, Black Mustard
Seeds, Dehydrated Onion, Fenugreek Leaves, Garlic Puree, Jalapeño Peppers, Natural Flavors, Organic Agave Syrup, Organic
Cumin, Organic Curry Powder (Spices, Turmeric), Organic Dried Red Chili Pepper, Organic Dehydrated Red Bell Pepper, Organic Spices, Rice Starch, Xanthin Gum, Seasoning (Sea Salt, Potassium Chloride).
3 pounds ground beef or venison 1/2 — 1 pound ground beef heart 1 medium onion, chopped 3 cloves garlic, crushed 3 - 4 pinches crushed red pepper 1 tablespoon salt (or slightly
less) 1 1/2 tablespoons paprika 1 teaspoon black pepper 3 tablespoons chili powder 1 tablespoon
cumin, powder or
seed 2 1/2 cups home - made beef stock or water
2 tablespoons olive oil 1 onion, minced 1 teaspoon oregano 1 tablespoon chili powder 1 teaspoon
cumin 1/2 teaspoon cinnamon 1 jalapeño pepper,
seeded and diced 2 - 3 cloves garlic, chopped 3 large carrots, sliced 2 stalks celery, sliced 2 medium zucchinis, chopped 1 large red or orange bell pepper,
seeded and diced 1 large sweet potato, peeled and cubed in small pieces 2 cups fresh tomatoes with juice, diced 1 cup vegetable broth 1 cup water (add more or
less to desired thickness) 1/4 cup cilantro, extra for garnish One 7 - ounce jar tomato paste (choose glass over canned, if possible) 3 cups cooked white beans (equivalent to two 15 - ounce cans — use BPA free) 1 teaspoon sea salt Salt & fresh ground pepper to taste