Include a couple
of teaspoons of cayenne pepper powder, one teaspoon of ground ginger and crisp pressed juice from one lemon to a glass of warm water and blend well.
If you prefer the dip to be a bit more spicy you can add a couple
of teaspoons of cayenne pepper to taste.
If anyone else is feeling the same way here is the changes I made to the recipe: I put a heaped teaspoon each of the turmeric and cumin, 1 / 8th
of a teaspoon of Cayenne pepper (I would have put a 1/4 or 1/2 teaspoon, but my family doesn't like spice so I reduced the cayenne quite a bit.)
The first time I made it I added less than a quarter
of a teaspoon of cayenne pepper.
• Lemonade drink: 10 ounces of spring or purified water are mixed alongside 2 tablespoons of either lemon or lime juice, a tenth
of a teaspoon of cayenne pepper, 2 tablespoons of maple syrup.
• Lemonade beverage: This includes 10 ounces of spring or purified water, 1/10
of a teaspoon of cayenne pepper, 2 tablespoons of maple syrup, and 2 tablespoons of lemon or lime juice.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell
pepper — seeded and roughly chopped 1 medium cucumber — peeled and roughly chopped 1/3 cup soft sun - dried tomatoes juice
of 1/2 lemon 1 - 2 garlic cloves — roughly chopped about 1/4 small red chili
pepper or more to taste — seeded, or 1/4
teaspoon red
pepper flakes dash
of cayenne pepper — optional 1/2
teaspoon sea salt large handful fresh basil leaves, plus more for garnish
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?
If you're using it for chicken wings add 1
teaspoon Tabasco sauce or 1
teaspoon of cayenne pepper.
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
2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet
peppers or 1 large red
pepper diced 3 cloves
of garlic diced 1 lb ground beef 3 small logs
of chorizo or 1 large log (about 1/2 a lb) 1/2
teaspoon garlic powder 2
teaspoons Mrs. dash 1 1/2
teaspoons cumin 1
teaspoon salt 1/2 tablespoon paprika 1/2
teaspoon cayenne * omit if sensitive to heat 1/2
teaspoon tomato paste
In a small bowl, whisk together the oil, 1 tablespoon chipotle, half
of the lime zest, half
of the lime juice, 1
teaspoon salt, 1/2
teaspoon black
pepper, oregano, onion powder, cumin, garlic powder, and
cayenne.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core and seeds removed, finely diced 1 yellow bell
pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2
teaspoons ground cumin 1/2
teaspoon ground, black
pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
I added 1/4
teaspoon of cayenne pepper to give it a bit
of kick and didn't have any canned (or soaked) kidney beans but it worked fine without them.
1 sweet potato, very thinly sliced 1
teaspoon Olive Oil Dash
of cayenne pepper Dash
of chili powder 3 mini sweet red and / or orange
peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1
teaspoon chopped fresh cilantro
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
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red
pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1
teaspoon curry powder, or to taste * pinch or two
of cayenne pepper, or to taste
Cheddar, Ham and Corn Chowder Makes 12 - 13 Cups 5 Strips
of bacon, cut 2 Cups Onion, chopped 1 Cup Celery, chopped 1/4 Cup Flour 1
teaspoon salt 1/4
teaspoon turmeric a pinch
of cayenne pepper 6 Cups Chicken broth 3 Medium Potatoes, diced (peeled is optional, I have done both peeled and unpeeled) 4 Cups
of Corn 1 Cup diced or leftover ham 1 Cup heavy cream (I have used 1/2 and 1/2 with good results) 1 Cup Sharp Cheddar Cheese 1 Ounces Cream Cheese (I use lite with fabulous results) Saute bacon in skillet.
Turn the heat down a bit and add six cloves
of minced garlic, half a tablespoon each
of cardamom, turmeric, and sea salt; one
teaspoon each
of black
pepper, allspice, and cinnamon; and half a
teaspoon of nutmeg, cumin, and
cayenne pepper.
1 cup
of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup
of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful
of cilantro, roughly chopped 1/4
teaspoon of garlic powder a pinch or two
of cayenne 1/2
teaspoon of chili powder 2
teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4
teaspoon of salt fresh ground
pepper 1/2
teaspoon of baking powder 2 eggs, lightly beaten
Ingredients: 2 red onions, finely chopped 2 cloves
of garlic, finely chopped Glug, love Jamie's term,
of olive oil 2
teaspoons of cumin 2
teaspoons of cinnamon 1
teaspoon of oregano 1/4
teaspoon of cayenne pepper 1/2
teaspoon of dried red chili flakes Salt and
pepper to taste 1 15 oz
of canned tomatoes 1 fresh tomato 1/2 bottle red wine 1 can
of black beans, drained and rinsed 1 can
of red kidney beans, drained and rinsed 1 large portobello mushroom, roughly chopped 5 large shiitake mushrooms, roughly chopped
2 whole roasted red
peppers, seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2
teaspoon cayenne powder 1
teaspoon cumin 1/2
teaspoon coriander Juice
of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
Green Juice * Recipe for two * 2 bananas 1 lemon 1 cup frozen pineapple 1/2 cup frozen strawberries or mango pieces Handful
of washed kale 1/4
teaspoon fresh or frozen ginger 1/2 cup water Sprinkle
of cayenne pepper
Now that you have your vegetable juice, add 1
teaspoon of the horseradish, 1
teaspoon of black
pepper, the smoked paprika,
cayenne, juice
of 1 lemon, and vinegar to the pitcher or bowl.
For the Southwest Dipping Sauce: Combine in a small bowl 1/2 cup mayonnaise, 1
teaspoon of lime juice, 2
teaspoons honey, 1
teaspoon white vinegar, 1/4
teaspoon cayenne pepper, 1/2
teaspoon paprika, 1/4
teaspoon cumin, 1/4
teaspoon garlic salt, 1/4
teaspoon dry oregano.
In a food processor, combine the lemon juice, garlic, 1 and 3/4 cups
of the cilantro, cumin, smoked paprika,
cayenne pepper, 1/2
teaspoon salt, and half
of the almonds.
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
I also prefer mine a little hotter so I add two more chili
peppers and a half
teaspoon of cayenne pepper at this point for some extra heat.
In a small bowl, combine 1 cup
of olive oil mayonnaise, 2 tablespoons
of milk, 1
teaspoon of freshly ground tri-colored
pepper, 1/2
teaspoon sea salt, 3 tablespoon
of whole grain Dijon mustard, 1/8
teaspoon cayenne pepper along with the chopped herbs, celery and shallot.
Alpine Cheddar Sauce: 2 tablespoons Cabot Unsalted Butter 2 tablespoons King Arthur Unbleached All - Purpose Flour 1 1/4 cups
of lowfat (1 %) milk 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup) 3 tablespoons fresh herbs such as basil, parsley, cilantro or oregano, chopped ⅛
teaspoon kosher salt Pinch
of cayenne pepper
FOR THE CHICKEN 1/2
teaspoon ground cumin 1/2
teaspoon ground coriander 1/4
teaspoon cayenne pepper 1
teaspoon table salt 2 pounds boneless, skinless chicken breasts, trimmed
of fat (I only used two large breasts and it was fine) 1 cup plain whole - milk yogurt (I used fat free) 2 tablespoons vegetable oil 2 medium garlic cloves, minced 1 tablespoon grated fresh ginger
In a mixing bowl add in 1 cup
of self - rising flour, 1/4
teaspoon of ground
cayenne pepper, and 1/4
teaspoon of mustard powder.
1 bag spinach (washed and dried) 8 ounces pine nuts (soaked) 2 cloves garlic 2
teaspoons nutritional yeast (optional) Sea salt Black
pepper Dash
of cayenne pepper (optional) 1/8 cup lemon juice 1/4 cup hemp oil or olive oil 2/3 cup apple cider or red wine vinegar 1 to 2 cups fresh basil
1/3 cup Naosap Wild Rice (1 cup cooked) 1 carrot, chopped fine 1 small onion, chopped fine 3/4 cups chopped mushrooms, chopped 3 cloves
of garlic 1/2 cup walnuts 1/3 cup fresh parsley 1/2
teaspoon cayenne pepper 1
teaspoon dried thyme 1 - 2
teaspoons fine sea salt 1/2 — 1
teaspoon fresh cracked black
pepper grape seed oil for cooking about 1/3 cup chickpea flour for coating
1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1
teaspoon whole cumin seeds 1
teaspoon curry powder 1/4
teaspoon turmeric scant 1/2
teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash
of cream or a dollop
of creme fraiche
• 1 cup sugar • 1 cup chocolate chips • 1/2 cup cocoa powder • 1/2
teaspoon xanthan gum • 1 1/4 ounce
of Yellowbird Habanero Hot Sauce • Pinch
cayenne pepper • Pinch
of salt
Ingredients: - 6 inch medium zucchini cut into chunks - 3 cloves garlic, left whole - olive oil for drizzling - kosher salt +
pepper to taste - 1/2
teaspoon smoked paprika (if you don't like anything smoky, add regular paprika)- 1/2
teaspoon cayenne pepper, more or less depending on how spicy you want it - 2 cups
of cooked quinoa - 1 cup
of panko breadcrumbs - 4 hamburger buns toasted Radicchio Slaw - 1 small head
of radicchio, sliced into strips - 1/2 tablespoon mayo - 1/2 tablespoon sour cream - juice
of half a lemon - 1 garlic clove minced - salt to taste Tangy mustard sauce - 1/4 cup cup
of yellow mustard - 1/4 cup
of grainy dijon mustard - 2 tablespoons
of honey - 1 tablespoon
of apple cider vinegar - salt to taste
Stir together the cornstarch, paprika, garlic powder,
cayenne, 3/4
teaspoon salt and a few grinds
of black
pepper in a small bowl.
1 egg, beaten 2 tablespoons finely chopped walnuts 1 tablespoon finely chopped fresh mint 2
teaspoons all - purpose flour 2
teaspoons Baharat Seasoning, commercial or see recipe, below 1
teaspoon ground
cayenne or piquin chile 1/2
teaspoon ground cinnamon 1/4
teaspoon ground allspice 1
teaspoon salt 1/2
teaspoon freshly ground black
pepper 1 bell
pepper, stem and seeds removed, cut in wedges 1 small onion, cut in wedges and separated 4 Italian frying chiles, cut in half, stems and seeds removed Extra-virgin olive oil 2 to 3 pieces
of pita bread, cut in half, optional
2 pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay leaf 1/2
teaspoon freshly ground black
pepper Pinch
of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
12 dried
cayenne peppers, seeded and crushed 1/4 cup rice wine 1 tablespoon vegetable oil 2
teaspoons granulated sugar 1
teaspoon soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green onion 1 clove garlic, minced 1/4
teaspoon cornstarch mixed with 1/2
teaspoon cold water Dash
of dark soy sauce
3/4 cup
of light brown sugar 2 tablespoons
of salt (I used Lo Salt reduced sodium alternative) 1 tablespoon
of chipotle chili powder 1 tablespoon
of smoked paprika 1 tablespoon
of garlic powder 2
teaspoons of ground cumin 1/2
teaspoon of cayenne pepper 1/2
teaspoon thyme 1/2
teaspoon of ground cinnamon
However, he does warn to start with small amounts
of cayenne if you are not used to chile
peppers; 1/8
of a
teaspoon is a good start.
1 cup melted butter 4 tablespoons brown sugar 2
teaspoons chili powder 2
teaspoons garlic powder 2
teaspoons onion powder 2
teaspoons black
pepper 2
teaspoons cayenne pepper 2
teaspoons seasoning salt Wings: Ingredients: 1 pound chicken wings 1 1/2 tablespoons seasoning salt Preparation: Prepare the chicken wings, if necessary: If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint
of the wing and remove...
While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons
of cold water, mustard powder, smoked paprika, 1/2
teaspoon salt,
cayenne pepper and turmeric into a blender and process until the consistency
of a thick, smooth sauce.
2 tablespoons canola oil 2 pounds boneless, skinless chicken thighs 1 tablespoon kosher salt 1 large onion, chopped 3 - inch piece
of ginger, peeled and minced 8 garlic cloves, minced 3 pounds sweet potatoes, peeled and cut into 2 - inch pieces 1 — 15 ounce can crushed tomatoes 4 cups low sodium chicken stock 1 cup natural creamy peanut butter 1 cup roasted peanuts 1 tablespoon ground coriander 2
teaspoons cayenne, or to taste salt and freshly ground black
peppers 1/2 cup cilantro, chopped
2 onions (scrubbed and chopped in large pieces) 6 carrots (scrubbed chopped in large pieces) 4 stalks
of celery (scrubbed and chopped in large pieces) 4 large potatoes (scrubbed and cut in thirds) 1 head
of cabbage (rinsed and chopped in large pieces) 2 quarts
of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet paprika 1
teaspoon cumin 1
teaspoon cardamom 1
teaspoon whole coriander seeds 1
teaspoon salt (optional) 1
teaspoon white
pepper 2
teaspoons fennel seeds 2
teaspoons caraway seeds 1/2
teaspoon cayenne pepper
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
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano
pepper, chopped 1 red bell
pepper, chopped 4 jalapeno
peppers, minced 8 ounces minced seitan, or a 12 - ounce package
of vegetarian ground beef (see note above) 3 tablespoons chili powder (I used 2 tablespoons
of ancho and 1 New Mexican) 1
teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2
teaspoons oregano, preferably Mexican 1/2
teaspoon salt 1/2
teaspoon freshly ground black
pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro