Sentences with phrase «pepper powder when»

No other spice beats this hot pepper powder when it comes to seasoning.

Not exact matches

When the mushrooms start releasing water, add the cumin, chili powder, smoked paprika, chili powder, thyme, and black pepper.

When dried and ground, produce extremely usable flakes or chili powder with unique flavor and tender heat suitable for dishes where you may not need the sharper flavor of «red peppers» or the characteristic «chinense pepper flavor».

I am kicking myself for forgetting the chile powder when I made it tonight (with romaine / peppers / carrots / pepitas), but I will most certainly remember to add it tomorrow.

When preparing the soup as soon as I stirred the chipotle powder in, it occurred to me that I already had a chili pepper in the pan!

When the meat is tender, add the remaining garlic mixture, unblended chili powder, cumin, 3 tablespoons paprika, oregano, 1 teaspoon salt, 1/2 teaspoon pepper and the hot chile powder.

When the oil is shimmering, add the beef and sprinkle with the chili powder, cumin, oregano, 1 teaspoon salt and a few grinds of pepper.

2 meyer lemons, sliced into 1/4 inch rounds (I prefer organic when eating the rind) 2 cups sugar 2 cups water 2/3 cup seasoned bread crumbs 1/2 teaspoon garlic powder 1/4 teaspoon crushed red pepper flakes 1 (8 - ounce) goat cheese log, sliced into 1 / 2 - inch rounds 2 tablespoons olive oil 1 large egg, lightly beaten 8 cups spring greens 1 pint grape tomatoes, quartered 1/2 cup walnuts, toasted

If you're using the chipotle pepper instead of the powder, rub it into the other ingredients with your fingers (and make sure to SCRUB your hands when you're done!).

Usually when I make roasted vegetables I put carrots, green peppers and green beans in a pan and sprinkle some balsamic vinegar and garlic powder on them.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper.

Add chicken and bell peppers, sprinkle with cumin and chili powder and cook, stirring, for 5 minutes or until the chicken is cooked through (no longer pink in center when the thickest pieces are cut).

Because I typically use homemade stock that is unsalted, I use sea salt, cracked black pepper, granulated garlic, onion powder, and crushed red pepper pretty liberally when I make this.

When ripened and smoke - dried, the chile transforms into chipotle peppers, which can be canned in adobo sauce or left dried and pulverized to a powder.

when you make tzaziki just grate your pealed cucumber, squize to get rid of reduntant fluid, add a bit of pepper, olive oil, grated garlic (you can use garlic powder or paste too), greek yogurt and mix it all, then finally add about a teaspoon of red wine vinegar, that is how my mom taught me how to make it and she is married to a greek person do not buy the mix cos it ain't the same and never will

ground beef 2 tablespoon minced onions, plus extra for garnish 1 teaspoon paprika 1 teaspoon black pepper 1/2 teaspoon chili powder 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon crushed thyme leaves 2 1/2 cups water (I just used as much as needed, and added more when it cooked down.)

When ripe - red Capsicum peppers are dried and milled into powder in Spain, the resulting product is the distinctive paprika spice known as pimenton.

I make my own chili powder and grind my peppers when doing it.

and when I did need something, I grabbed an apple or banana, or cut veggies (cucumber, jicama, bell peppers) sprinkled with lime and chile powder.

Eighteen such varieties are displayed in my book, Peppers of the World, and when dried and ground make powders varying in color from yellow to deep red and in pungency from nonpungent to medium - hot.

That's when I saw your post in my inbox, a quick easy way to get my turmeric:) I added black lemon powder for the tang (and ease of use, so I wouldn't have to squeeze a lemon each time), and stirred some black pepper directly into the honey mixture (again, the laziness kicked in).

When vegetables are slightly brown and tender, add Worcestershire sauce, tomato paste, salt, black pepper, white pepper, onion powder, garlic powder, oregano, thyme, basil, crushed red chile pepper, smoked paprika, and bay leaves.

I made a more sour version with parsley and pepper, garlic powder and some vinegar too, for some other sandwiches here the other day when this one felt too sweet.

When the mixture has started to reach a light boil, add the California Fancy or other hot chili powder, oregano, cayenne pepper, onion powder, white pepper, tomato sauce, New Mexico Light, MSG (if desired), paprika, and garlic powder and cook for 2 hours, or until the meat is tender.

Seasoned with the subtle flavors of garlic powder, paprika, and pepper, the secret here is pouring in half a cup of cola, some apple cider vinegar, and some bourbon so the sugars can help make a sticky - sweet glaze when they combine with all the other add - ins.

Add the diced white onions, crushed garlic, cumin powder, annatto or achiote powder, a small amount of salt and pepper (you can add more at the end when you verify the taste).

When the meat is almost done browning, add chili powder, ground cumin, garlic powder, onion powder, salt and pepper (to taste).

Sprinkle generously with salt, pepper, and chili powder, and whole cloves of garlic (mash the garlic when it is soft).

When ready to cook, sprinkle the nuggets with ground pepper, crushed thyme, just a pinch of garlic powder, a little minced fresh dill and a bit of paprika.