Finally, I put the dried
peppers in a ziploc bag and went to town with a rolling pin.
Not exact matches
In a large
Ziploc bag, combine the flour, oregano, onion powder, garlic powder, parsley, salt and
pepper.
In a large
ziploc bag or pan combine balsamic vinegar, olive oil, sea salt,
pepper, garlic, rosemary and thyme until well combined.
In a
ziploc baggie, add your flour, salt, paprika and
pepper — close the
bag and give it a good shake to mix the ingredients.
Place the meat
in a medium bowl or a
Ziploc bag and add the coconut aminos, garlic, green onions, date paste, salt, and
pepper and let marinade
in the refrigerator for at least an hour or overnight.
Place the meat
in a medium bowl or a
Ziploc bag and add the coconut aminos, garlic, green onions, date paste, salt, and
pepper and let it marinade
in the refrigerator for at least an hour or overnight.
Ingredients 1 1/4 lbs fresh peeled jumbo shrimp 1 cup Baron's International Kitchen Caribbean Marinade (hot or mild jerk sauce) 2 red sweet
peppers 2 green sweet
peppers 2 medium onions 1 lemon PreparationPut shrimp
in a
ziploc bag and cover well with 3/4 cup of Caribbean Marinade.
Grill bell
pepper, skin side down, until blackened, about 10 minutes; remove from grill and place
in Ziploc bag.
Place the chicken breasts
in a
Ziploc bag with the flour and
pepper and seal.
In a large plastic
ziploc bag, add potatoes, 3 tablespoons of olive oil, garlic, rosemary, parsley, and a generous amount of salt and
pepper.
In a separate
ziploc bag combine the bread crumbs, paprika, cumin, garlic powder, salt, and
pepper.