Grocery list: 8 boneless chicken breasts (with skin on) Large bottle of canola oil Buttermilk Garlic
powder Onion powder Ground white pepper Black pepper Cayenne pepper Hot sauce Flour 2 cans cannellini beans 1 huge bunch fresh kale 1 jar barbecue sauce Cider vinegar Dijon mustard Olive oil 1 butternut squash (about 3 lbs.)
I also added garlic
powder onion powder and paprika to the cauliflower before roasting it.
ground cumin ground coriander garlic
powder onion powder dried oregano ground cinnamon ground nutmeg sugar free sweetener of choice (splenda, stevia, swerve, etc.) dried onion flakes apple cider vinegar sugar free italian dressing sugar free ranch dressing sugar free caesar dressing sugar free almond butter raw almonds dijon mustard mayonnaise (sugar free) lemon juice sundried tomatoes (dry or in oil) kalamata olives, pitted fresh garlic cloves balsamic vinegar extra virgin olive oil dried thyme almond flour canned chipotles in adobo sauce
garlic
powder onion powder dried thyme dried oregano ground black pepper paprika cayenne pepper
Ingredients 2/3 cup butter or margarine 2/3 cup all - purpose flour 7 cups milk 4 large baking potatoes, baked, peeled an cubed (about 4 cups) 4 green onions, sliced (Or one diced and sautéed onion) 12 bacon strips, cooked and crumbled 1 1/4 cups shredded cheddar cheese 1 cup (8 ounces) sour cream 3/4 teaspoon salt, plus more for seasoning 1/2 teaspoon pepper, plus more for seasoning Garlic
powder Onion powder
What you need Cream cheese Cheddar cheese Crumbled bacon Dill weed Parsley flakes Garlic
powder Onion powder Flour tortillas
What you need Ground beef Plain bread crumbs Milk Egg Parmesan cheese Parsley flakes Garlic
powder Onion powder Salt Pepper White onion Crushed tomatoes Olive oil Garlic Chicken broth Half and Half Dried oregano Dried basil Worcestershire sauce Sugar Bay leaf Mozzarella cheese Garlic or Italian bread
Not exact matches
Once the mixture is smooth and creamy, add garlic,
onions, chili
powder and salt.
2 tablespoons vegetable or olive oil 2 large
onions, chopped 6 cloves garlic, chopped 2 tablespoons bafat (Hurry Curry, see recipe here) 4 large tomatoes, chopped 2 cups coconut milk, recipe here 16 large shrimp, shelled and deveined 1 cup fresh or canned crab meat 1/2 teaspoon turmeric
powder 1 teaspoon rice vinegar 1/4 cup bay or curry leaves Salt to taste
2 tablespoons butter 2 tablespoons vegetable oil 1/4 pound bacon, chopped 1
onion, chopped 1 bell pepper, seeds and stem removed, chopped 2 tomatoes, chopped 2 cloves garlic, minced 1 pound calabaza, peeled and diced 2 tablespoons Ceylon Dark Curry
Powder, recipe here 1/4 teaspoon ground cloves 1/2 cup water 2 cups half and half Chopped Italian parsley for garnish
Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic
powder,
onion powder, and paprika over beef.
2 pounds lean pork, diced 1/4 cup butter 1 cup chopped cabbage 2
onions, chopped 1 green (or slightly ripe) mango, sliced 1 cup white wine or coconut milk (see recipe, here) 2 tablespoons Ceylon Dark Curry
Powder, recipe here 2 teaspoons tamarind paste or pulp 3 cloves garlic, crushed 1 habanero chile, seeds and stem removed, minced 2 medium eggplants, peeled and chopped 2 chayotes, peeled and chopped (or substitute hubbard squash) 1 cup cooked navy beans
Stir in the Tabasco, chili
powder, oregano, cumin,
onions, garlic, salt, cayenne, and paprika.
Finely chopped
Onions, green chillies and cumin
powder are generally added to the batter.
2 tbsp olive oil 1
onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground paprika
powder 3 carrots 3 celery stalks 1 x 400 g / 14 oz can crushed tomatoes 4 cups / 1 liter vegetable stock sea salt
Here is what we did: In a high - powered blender, we combined the soaked cashews, coconut milk, two cloves of garlic, two chopped green
onions, chili
powder and salt.
All cooks seem to agree that fresh garlic and
onions are mandatory and that garlic or
onion powder, salt, flakes, or liquid are forbidden.
2 tablespoons butter 1 medium
onion, chopped 2 cloves garlic 1 cup white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (use
powdered if you don't have fresh) Salt & Black pepper
10 dried small hot red chiles, such as piquins, stems removed 5 candlenuts (or substitute macadamia nuts or cashews) 2 stalks lemongrass, bulbs included 1/2 teaspoon turmeric
powder 1 large piece galangal, peeled and chopped (or substitute ginger) 1 small
onion, chopped 1 teaspoon prawn or shrimp paste 1 tablespoon ghee (recipe here) or vegetable oil 4 curry leaves (optional) 1 1/2 pounds prawns or large shrimp, peeled, heads and tails removed (optional), deveined if desired 1 1/2 cups thick coconut milk, recipe here
2 pounds goat meat, cut into 1 / 2 - inch cubes 2 tablespoons Trinidadian Curry Paste, recipe here 1/2 teaspoon salt 1/2 teaspoon
powdered cardamom 1/2 teaspoon freshly ground black pepper 2 cloves garlic, minced 2
onions, sliced 2 tomatoes, chopped 2 green
onions, chopped 2 fresh habanero chiles, seeds and stems removed, chopped 2 tablespoons butter 1/4 cup vegetable oil 3 cups water
Heat oil in a pressure cooker or any heavy bottom vessel and add cumin seeds, cloves, cardamon, asafetida
powder, green chilly and sliced
onion in it.
If you want to try it with all coconut cream I think it would be fine, however I'd recommend increasing the lemon by a couple of tsp as well as adding some
onion and garlic
powder since you'll lose the flavor from the mayo.
2 cups of pumpkin, chopped 1 red
onion, chopped 1 cup freshly ground flax meal 1 cup almond meal 2 cups water 2 tablespoons nutritional yeast 2 teaspoons garlic
powder 1/2 teaspoon cumin
powder
In a large bowl, whisk your eggs well with
onion powder and salt, then pour egg mixture over sausage mixture slowly to cover.
Take chana sattu in a bowl and add fried
onion, green chilies, roasted cumin
powder, salt, 2 tsp oil, lemon juice and 1/2 cup water and mix well.
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.
I also add about a tsp of garlic /
onion powder.
Place the toor dal,
onions, tomato, green chili, garlic pods, whole dry red chilies, turmeric
powder and salt in a pressure cooker.
Preparation: - Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the
onion powder, and toss to coat; sprinkle over 2 tablespoons of the flour, and again, toss to coat.
In the bowl of your slow cooker mix together cream of chicken soup, water, two packets of chicken gravy mix,
onion flakes, garlic
powder, salt and pepper.
Once grits are ready, remove from heat and stir in gouda, garlic
powder, pepper, green
onion and 3/4 cup Cheddar until melted.
For the meatballs, we used a mixture of
onions and Mexican - inspired spices like cumin, oregano, paprika, and chili
powder.
To do this dump chicken gravy mix, a can of cream of chicken soup, minced
onion flakes, garlic
powder, two cups water, salt and pepper in the bowl of your slow cooker.
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.
2 large
onions Oil for frying — I use a tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1 tsp cumin — seeds or
powder 1/2 tsp coriander
powder 1/2 tsp smoked paprika 1/2 -1 tsp hot / sweet Spanish paprika Sprinkle of dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
For the topping, you cook the
onions in a little oil, add the chickpeas and curry
powder and cook a little more before adding it to your soup.
Organic Kamut ® Khorasan Bulgur Wheat, Organic Bulgur Wheat, Organic Dehydrated Portabella Mushrooms, Organic Shiitake Mushroom
Powder, Organic Red Quinoa, Organic Dehydrated Chopped
Onion, Salt, Organic Yeast Extract, Organic
Onion Powder, Organic Ground Rice Hulls, Organic Sunflower Oil, Organic Dehydrated Parsley, Organic Black Pepper, Organic White Button Mushroom
Powder
In a large bowl, mix together yogurt and
onions, stirring in salt, pepper and garlic
powder.
Vegetable oil, Russet or Yukon Gold potatoes, white
onion, kosher salt, baking
powder, all - purpose flour, and an egg.
For the «cream» mixture, in a large bowl combine coconut cream, mayo, lemon juice,
onion powder, cayenne, nutritional yeast, 3/4 tsp salt.
Take brown chickpeas sattu in a bowl and add fried
onion, green chilies, roasted cumin
powder, salt, oil, lemon juice and water and mix well.
Combine tomatoes,
onion, garlic, curry
powder, and remaining 3/4 cup broth in bowl.
Easy Slow Cooker Bean Soup Print Prep time 5 mins Cook time 30 mins Total time 35 mins Author: A. N. Flitter Recipe type: Soup Cuisine: Vegan Serves: 8 Ingredients 1 clove Garlic, minced 1
Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic, onion, mustard, hot sauce, and spices to the slow co
Onion, diced 1 tbsp Yellow Mustard 1 tbsp Hot Sauce 1 tbsp Chili
Powder 1 tsp Cumin 1/2 tsp Salt 1/4 tsp Pepper 3 15 oz cans of Beans (variety), undrained 1 can Diced Tomatoes with Chilis 1 1/2 cups Vegetable Broth Instructions Add the garlic,
onion, mustard, hot sauce, and spices to the slow co
onion, mustard, hot sauce, and spices to the slow cooker.
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
I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp
onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp mustard
powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili
powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1 tsp turmeric 1 tsp cumin 1 tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili
Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
Powder # 6 Ingredients: 1 Tbsp Guajillo chili
powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Pequin chili
powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp New Mexico chili
powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Chile de Arbol chili
powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Pasilla chili
powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder 1 Tbsp Ancho chili
powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my f
powder Instructions: Mix ingredients well Store in a cool, dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
I the bowl of your slow cooker whisk together both water, cream of chicken soup,
onion flakes, garlic
powder, and gravy mix
2 Stir in broth, tomatoes, zucchini, beans, corn, quinoa, tomato paste, chili
powder, mustard, cumin, garlic
powder,
onion powder, and oregano, and bring to a boil.
Turn off the heat, remove the ingredients to a blender, and to the hot skillet add the turmeric, curry
powder,
onion powder, garlic
powder and ginger
powder.
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet
onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili
powder 1 teaspoon dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2 tsp plus 1/8 tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed