1 egg yolk, room temperature 1 teaspoon lemon juice 1 teaspoon dijon
mustard Pinch of cayenne pepper 1/2 teaspoon kosher salt Freshly cracked pepper 2 tablespoons fresh tarragon 1/4 cup extra virgin olive oil 1/2 cup vegetable oil
1/4 cup EVOO (extra virgin olive oil) fresh juice of 1/2 lemon 1 teaspoon of lemon zest 1 teaspoon seedy
mustard pinch of cayenne pepper pinch of sea salt freshly cracked black pepper
Not exact matches
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4 garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice
of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon
mustard 1 garlic clove — minced
pinch of cayenne pepper 1 teaspoon cumin 1 large leek, white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
For the vinaigrette: 1/4 cup grapeseed oil Juice
of 2 lemons 1 tablespoon Dijon
mustard 1/4 teaspoon
cayenne pepper, or to taste
Pinch of dried oregano Salt and pepper to taste
It's a mixture here
of chili powders (paprika and spicy
cayenne) along with granulated garlic, onion powder,
mustard powder, brown sugar for flavor and caramelization, salt and pepper, turmeric, cumin, and a
pinch or THREE
of ghost pepper chili powder.
1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry
mustard A
pinch or two fresh ground pepper A
pinch cayenne pepper or red pepper flake A
pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated
ground chicken 1/4 c. cornmeal 1 scallion, minced 1 T. minced fresh cilantro 2 t. brown sugar 1 t. dry
mustard 1/2 t. kosher salt 1/2 t. paprika 1/4 t. garlic powder
Pinch of cayenne pepper 5 tbsp.
1/2 teaspoon
of dry
mustard, a
pinch of ground
cayenne pepper, and a couple dashes
of Worcestershire sauce will add just the right amount
of spicy kick to balance the richness
of the sauce.
I always saute a little onion, chopped fine, in the butter before adding the flour in the bechamel sauce.Dried
mustard and a
pinch of cayenne pepper also give it some zip!
1 cup lentils (I used puy, but green or black would work just as well) 1 teaspoon black
mustard seeds 1/2 teaspoon black peppercorns 1 teaspoon sea salt
pinch of cayenne pepper juice
of 2 small or 1 large lemon 3 tablespoons olive oil 1 chile or jalapeno — seeded and minced
Ingredients: 1 cup diced green cabbage 1/2 cup diced red cabbage 1 green apple — sliced 1 TBSP diced white onion 2 TBSP chopped walnuts 2 TBSP Goji Berries For the dressing: 1 TBSP
Mustard 1 tsp Manuka honey or local, raw organic honey 1 TBSP apple cider vinegar 1 TBSP flax oil 1/2 tsp fennel seeds
Pinch of ground
cayenne pepper
Pinch of sea salt Instructions: Mix... Read More»