Not exact matches
bread, cheese, chilli, chilli
powder, coriander, cottage cheese, bread crumbs, coriander (leaves),
corn, garam masala, mint, paneer, potato, salt, tomato sauce, tomato, onion, red chilli, oil, finely, water, boiled, green chilli, sauce, red chilli
powder, plain flour, mashed,
corn flour, coriander leaves,
pepper, flour, mint sauce, dough, paste, ingredients, panko, flakes, leaves, maida, masala
Grain packet: Water, organic
corn, organic black beans, organic bell
peppers, organic onion, organic rice vinegar, organic cornstarch, contains 2 % or less of: organic canola oil, organic chili
powder (organic chili
peppers, organic spices, salt, organic garlic), organic cane sugar, organic dehydrated garlic, sea salt, organic spices.
1/2 cup onion chopped 1/4 cup olive oil (I use less) 1 fresh garlic pod, chopped 1 t chili
powder 1 t Gephardt Chili Quick Salt to taste 3 T Flour 2 cups Water 2 pounds ground meat (lean) 1/2 cup onion chopped Salt,
pepper, and parsley to taste 4 cups cheddar cheese, shredded 1 dozen fresh
corn tortillas In a small saucepan, sauté onion and garlic in olive oil until clear and tender.
Season the
corn with a pinch of chile
powder, salt and ground black
pepper.
Divide the black beans,
corn, tomato, and cilantro amongst the tortillas (we used 4), then sprinkle with chili
powder, salt and
pepper as desired.
garlic
powder 1 Tbsp red
pepper flakes 2 Tbsp chili
powder (I use a variety of ones I have on hand) 1 T dried parsley flakes, cilantro flakes, and dried oregano Fresh
corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)
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
Cheesy Mexican Rice Print Prep time 20 mins Cook time 25 mins Total time 45 mins Skillet Mexican rice with tomatoes, black olives, red bell
peppers,
corn, chili
powder and sharp cheddar cheese.
Tonight I made quinoa tacos by using 1 cup quinoa, 1 cup
corn, 1 cup organic vegetable stock, 1/2 of a jalapeno, diced onion, 3 garlic cloves, 1 can organic black beans, 1 can fire roasted tomatoes, and cumin / chili
powder / salt /
pepper / turmeric to taste.
3 tablespoons butter 1 teaspoon red
pepper flakes 1 cup whole wheat pastry flour 3/4 cup instant cornmeal (or instant polenta) or fine - grain cornmeal 1/4 cup natural cane sugar (or brown sugar) 1 tablespoon aluminum - free baking
powder 1 1/2 teaspoons fine grain sea salt 1 cup buttermilk 1 large egg 2 1/2 cups
corn, fresh (or at room temperature if previously frozen)
In a big pan, add and mix all of the ingredients for the sauce: 2 Tbsp soy sauce, 2 Tbsp red
pepper powder, 2 Tbsp
corn syrup, 2 Tbsp cooking wine, 1 tsp sesame oil, 2 pinches black
pepper, 1 tsp minced garlic, and 1 tsp sesame seeds (to garnish).
1 (3 - pound) pie pumpkin, or other orange - fleshed squash such as butternut, Red Kuri, or Golden Hubbard 8 tablespoons (1/2 cup) unsalted butter 1/2 cup olive oil 1/2 cup finely ground cornmeal 2 medium turnips (about 12 ounces total) 2 medium red bell
peppers, chopped 1 large onion, chopped 6 cloves garlic, minced 2 tablespoons tomato paste 4 cups low - sodium vegetable broth 2 (10 - ounce) cans diced tomatoes with green chilies, such as Rotel 2 (16 - ounce) cans chili beans, drained 2 cups frozen
corn kernels 1 tablespoon chili
powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin Several dashes vegetarian Worcestershire sauce Salt Freshly ground black
pepper Balsamic vinegar For serving: chopped green onions, shredded cheddar cheese, sour cream
brown rice, celery, cloves, cumin,
corn, garlic, lentils, salt, tomatoes, onions, oil, water, carrots, chili
powder, cilantro, rice, cayenne, seasoning, ingredients, leaves,
peppers, chili, serrano
1 cauliflower 2 bay leaves 1 onion 3 cloves of garlic 1 can white kidney beans 10 cups water or low sodium veggie broth (or a combo) 2 carrots, shredded 2 cups of
corn 3 medium potatoes, peeled and shredded 2 small zucchini, shredded 1 pkg frozen, chopped spinach — defrosted and squeezed of all the juiciness white
pepper, nutmeg, onion
powder and garlic
powder to taste
3 chicken breasts olive oil spray 2 teaspoons chipotle chili
powder 1 teaspoon cumin 3/4 teaspoon garlic
powder 3/4 teaspoon onion
powder 1/4 teaspoon salt 1 teaspoon ground black
pepper 2 onions, chopped 4 cloves garlic, minced 1 — 2 jalapenos, minced 2 bell
peppers, chopped 8 ounce can tomato sauce 2 — 14.5 ounce cans diced tomatoes 2 — 14.5 ounce cans black beans, drained and rinsed 5 cups chicken broth 2 ears sweet
corn, kernels removed garnishes (optional): shredded cheddar, nonfat plain Greek yogurt (or sour cream), cilantro, jalapeno slices, diced avocados, tortilla chips
1/2 c reduced - fat sour cream 1/2 tsp ground cumin 1/2 tsp salt 1/4 tsp garlic
powder ⅛ tsp black
pepper 4 ears
corn, husked 1/4 c chopped cilantro 1 tsp chili
powder
2 Tbsp + 1/4 c canola oil, divided 1 large red bell
pepper, coarsely chopped 4 scallions, thinly sliced 1 1/2 c yellow cornmeal 1/2 c whole grain pastry flour 1 3/4 tsp baking
powder 1/2 tsp salt 1/4 tsp baking soda 1/8 tsp freshly ground black
pepper 1 c fat - free plain yogurt 1 large egg 2 large egg whites 2 tsp brown sugar 3/4 c drained canned vacuum - packed
corn kernels (about 1/2 an 11 - ounce can)
Mahi Mahi Taco Ingredients: • 1 teaspoon kosher salt • 1 teaspoon ground cumin • 1/4 teaspoon dried oregano • 1/8 teaspoon garlic
powder • 1/8 teaspoon freshly ground black
pepper • 1/8 teaspoon cayenne
pepper • 4 (4 - ounce) mahi mahi fillets • 8
corn tortillas • Cooking spray
I can't get enough of both avocado and
corn and love that you added chile
powder, red
pepper flakes and cilantro!
It's made with onion, garlic, chili
powder and cumin for flavor, plenty of beans, and, it's filled up with healthy vegetables: bell
pepper, carrots,
corn, tomatoes, and zucchini.
Add black beans,
corn, tomato, lime juice, chili
powder, cumin, salt and
pepper, to taste, and gently toss to combine.
170gr of silken tofu 1/4 cup of chickpea flour also called gram flour 1/4 cup of water 1 tablespoon of nutritional yeast 1 teaspoon of
corn flour 1/2 teaspoon of garlic
powder 1/2 teaspoon of turmeric
powder salt and
pepper to season 1 tablespoon of coconut oil for cooking
Ingredients:
Corn Tortilla (
Corn Flour, Water), Water, Texturized Soy Flour, Soy Protein, Black Beans, Onion, Mushroom, Chipotle
Peppers (Red Jalapeno
Peppers, Garlic, Salt, Soybean Oil, Sugar, Tomato Paste, Vinegar, Water), Oregano, Chili, Cumin, Thyme, Paprika, Cayenne Pepper, Garlic
Powder, Soy Flour, Rice Starch, Yeast Extract, Salt, Expeller Pressed Canola Oil.
And the ingredients aren't frightening at all for Tamales in a can: Water, Beef, Tomatoes (Water, Tomato Paste),
Corn Meal,
Corn Flour, Masa Harina, Salt, Chili
Powder (Chili
Peppers, Flavoring), Lime, Cornstarch, Paprika, Spice.»
cans pinto beans 2 tbsp olive oil 1 small onion, finely diced 2 cloves garlic, minced 1 tsp cumin 1 tsp chili
powder 3/4 cup vegetable stock juice of 1/2 lime salt and
pepper, to taste 1 package soft
corn tortillas 1 avocado, peeled and thinly sliced 2 plum tomatoes, diced 1 head lettuce, thinly sliced 8oz shredded cheddar cheese 8oz.
1 pound of porc belly, finely sliced strips (500 gram)(some people prefer pork leg) 1 spring of green onion 1 onion, medium size 1 garlic, minced 3 tablespoons of Korean red
pepper paste 1 tablespoon of red
pepper powder 2 tablespoons of brown sugar (or 2 tablespoons of
corn syrup as you like) 1 tablespoon of soy sauce 1 tablespoon of sesame oil 2 tablespoons of white wine (or any cooking white alcohol) And freshly grounded
pepper
Smear the
corn with the yogurt mixture and sprinkle with cheese, chili
powder, cilantro salt and
pepper.
ground white meat turkey breast Chili
powder Worcestershire sauce Cumin Oregano Salt Pepper 1 15 - oz can kidney beans 1 14.5 - oz can Mexican - style stewed tomatoes with jalapeno
peppers and spices 1 5.5 - oz can tomato juice Pre-shredded reduced - fat cheddar cheese light sour cream chives 1 package of
corn tortillas sea salt (or whatever you want your chips to taste like)
4
corn cobs 1/2 cup Greek yogurt Juice from 1 lime 1/4 cup crumbled cotija cheese 1/2 teaspoon chili
powder 1 tablespoon chopped cilantro Salt & black
pepper
1/4 cup sliced jalapeno chillies (from a can or jar) 1 tbsp mild chili
powder 1/4 tsp cayenne Kosher salt and freshly ground black
pepper 2 tbsp grapeseed oil 2 tomatoes, diced, or 1 cup drained, canned crushed tomatoes 2 cups frozen
corn kernels, thawed (Note: I left this out.
Add frozen
corn and let cook until
corn starts to char, stirring occasionally, 7 - 10 minutes 2) While the
corn is cooking, mix together mayonnaise, cheese, lime juice, cilantro, red onion, garlic, chili
powder, and salt and
pepper in a large bowl.
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups
corn kernels cut from about 6 medium ears of
corn 2 tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno
pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili
powder 1 lime, zest half and squeeze the whole lime for juice 1/2 cup cilantro, chopped 2 cups crispy
corn tortilla strips TT kosher salt TT
pepper, freshly ground
Chicken leg meat, tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), pasteurized blended Cheddar cheese (milk, culture, salt, sodium citrate, enzymes, apocarotenal [color]-RRB-, pasteurized process cheese spread (American cheese [milk, culture, salt, enzymes], water, whey, sodium phosphate, whey protein concentrate, skim milk, milk fat, salt, apocarotenal [color]-RRB-, cream cheese (pasteurized cultured milk & cream, salt, stabilizers [xanthan and / or carob bean and / or guar gum]-RRB-, bell
peppers,
corn starch, water, textured wheat protein (wheat gluten, wheat starch, phosphate, natural mixed tocopherols), onions, contains 2 % or less of: bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin & folic acid), cheddar cheese flavor (milk, whey,
corn syrup, sugar, salt, cheese culture, sodium phosphate, enzymes), jalapeà ± os (jalapeà ± o
peppers, salt, acetic acid, water, calcium chloride), gelatin, vinegar, salt, chili
powder (chili
pepper, salt, spices, garlic
powder), flavorings.
corn tortillas 1 - 2 cups cooked chicken seasoned with ancho chili
pepper, cumin, onion
powder to taste 1 - 2 cups Refried beans Tomatillo salsa
Chicken leg meat, tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), pasteurized blended Cheddar cheese (milk, culture, salt, sodium citrate, enzymes, apocarotenal [color]-RRB-, pasteurized process cheese spread (American cheese [milk, culture, salt, enzymes], water, whey, sodium phosphate, whey protein concentrate, skim milk, milk fat, salt, apocarotenal [color]-RRB-, cream cheese (pasteurized cultured milk & cream, salt, stabilizers [xanthan and / or carob bean and / or guar gum]-RRB-, bell
peppers,
corn starch, water, textured wheat protein (wheat gluten, wheat starch, phosphate, natural mixed tocopherols), onions, contains 2 % or less of: bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin & folic acid), cheddar cheese flavor (milk, whey,
corn syrup, sugar, salt, cheese culture, sodium phosphate, enzymes), jalapeños (jalapeño
peppers, salt, acetic acid, water, calcium chloride), gelatin, vinegar, salt, chili
powder (chili
pepper, salt, spices, garlic
powder), flavorings.
* 3 cups fresh or frozen
corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal
powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and
pepper * oil for shallow frying
Tofu ricotta (see recipe below) Cheese sauce (see recipe below) About 15 cooked lasagna noodles Your favorite marinara sauce (at least a jar's worth) Vegan parmesan or mozzarella to sprinkle on top Tofu ricotta 18 ounces firm tofu 3 tablespoons nutritional yeast 1 tablespoon dried basil 1 tablespoon oregano 1 tablespoon garlic
powder Salt and
pepper to taste Cheese sauce 1 cup of water 1/4 cup roasted red
peppers 1/4 cup raw almonds 1/4 cup lemon juice 3 tablespoons tahini 3 tablespoons whole wheat flour 2 tablespoons
corn starch (or arrowroot) Salt to taste Garlic
powder to taste
Extra Virgin Olive Oil 1 Yellow Onion, finely chopped, divided — Sea Salt 2 cloves Garlic 1/2 tsp Paprika 1/4 tsp Ground Cumin 1/4 tsp Chili
Powder — Black Pepper, freshly ground 1 1/2 cups Canned or Cooked Pinto Beans 2 Jalapeño
Peppers, chopped, seeds removed if you don't want the heat 2 Plum Tomatoes, finely chopped 1/4 bunch Fresh Cilantro, chopped 1/2 Lime, juiced 8 Eggs, beaten 2 tbsp Unsalted Butter 8 Soft
Corn or Flour Tortillas, our favorite are the Hand Made Style by La Tortilla Factory Optional: Shredded cheese or queso fresco would be a delicious addition.
2 tablespoons salt 1 bay leaf 1 teaspoon cumin 1 teaspoon garlic
powder 1 teaspoon black
pepper 2 pounds boneless, skinless chicken breasts 2 Packages of La Tortilla Factory Hand Made Style Tortillas, White
Corn, Grande 1 cup Canola oil 1/2 yellow onion, diced 1 (8 - ounce) package shredded light Cheddar cheese 1 bunch green onions, thinly sliced 1 (56 - ounce) can sliced black olives (optional) 1/2 bunch cilantro, chopped (optional) Garnish ideas: guacamole, sour cream
2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell
pepper 1/2 cup finely chopped red bell
pepper 1/2 cup finely chopped carrots 1 jalapeño
pepper or other hot
pepper, seeded and minced (optional) 1 cup frozen
corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili
powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black
pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne
pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)
2 to 4 ounces Garlicky Greengo 1/4 cup Mayo 3 TB sour cream 3 TB minced fresh parsley 1 garlic clove, minced 1/2 tsp chili
powder 1/4 tsp ground black
pepper 1/4 tsp cayenne
pepper (optional) 4 tsp juice from 1 lime 1 oz grated Cotija cheese Mix together, refrigerate for at least 1 hour then slather on your roasted or grilled
corn on the cobb.
Add all the ingredients for the sauce except for the
corn syrup in another pot: 1 1/2 cups water, 3 Tbsp soy sauce, 3 Tbsp Sugar, 2 Tbsp cooking wine, 1/2 Tbsp minced garlic, 1 tsp salt, 2 pinches of black
pepper, and 2 pinches of ginger
powder.
Water, vegetables (29 %)(potato *, carrots *, red
peppers *, peas *, onion *, green beans *), cannellini beans (10 %) *, tomato puree *, sunflower oil *, Balti spice mix (turmeric *, coriander *, cumin *, black
pepper *, cardamom *, fenugreek *, chilli
powder *), rice flour *, ginger puree *,
corn syrup *, sea salt *, cumin seed *.
Free & Easy Organic Vegetable Balti Ready Meal Water, vegetables (29 %)(potato *, carrots *, red
peppers *, peas *, onion *, green beans *), cannellini beans (10 %) *, tomato puree *, sunflower oil *, Balti spice mix (turmeric *, coriander *, cumin *, black
pepper *, cardamom *, fenugreek *, chilli
powder *), rice flour *, ginger puree *,
corn syrup *, sea salt *, cumin seed *.
Foil Baked Fish with Black Beans and
Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posit
Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and
pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili
powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups
corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posit
corn kernels, I used half frozen sweet
corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posit
corn and half frozen roasted
corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle posit
corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
The grouper was dusted in blackening spices (chili
powder, turmeric, garlic, cumin, chili flakes, oregano, onion, coriander, salt and
pepper), pan seared, and served with black bean
corn mango salsa, guac, warm tortillas, and some garnishes of jalapeno, cilantro, radishes, and lime.
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black
pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly sliced 1 tablespoon chili
powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10
corn tortillas for serving Pickled red onions for serving, recipe follows
2 tablespoons ground cumin 2 teaspoons sweet paprika 2 teaspoons chili
powder 1/2 teaspoon garlic
powder 1/2 teaspoon onion
powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black
pepper 3 tablespoons olive oil 1 large onion, diced 1 green bell
pepper, diced 1 red bell
pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire roasted chopped tomatoes 1 1/2 cup fronzen whole kernel
corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
For steak &
corn 1 teaspoon ground cumin 1/2 teaspoon chili
powder 1/2 teaspoon paprika 1/4 teaspoon garlic
powder 1/4 teaspoon onion
powder 1 teaspoon kosher salt 1/2 teaspoon black
pepper 1 — 1-1/4 pound sirloin steak 2
corn cobs, shucked
1 large spaghetti squash 1 1/2 lbs ground turkey 1 green
pepper, chopped 1 small yellow onion, chopped 1 can diced green chilies 1 can black beans 1 12 oz can tomato sauce 1 C salsa (whatever you have on hand — I used black bean and
corn salsa) 1 TBSP chili
powder 1 tsp chipolte
powder 1 tsp cumin 1/2 tsp black
pepper 1 C low - fat shredded sharp cheddar