I just prefer
red pepper powder for mine..
Not exact matches
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 also made a few other subs; no maple syrup so I used a dash of honey, no
red pepper flakes so I used chili
powder for some kick.
2 large onions Oil
for frying 2 fresh chillies / chilli flakes or
powder 3 - 4 cloves of garlic 2
peppers Cumin (seeds or ready ground) 200g
red lentils
For the salad: 2 pounds chicken, cooked and diced into bite - sized pieces 2 cups
red seedless grapes 1/2 cup cashews, chopped 1 cup
red onion, chopped 1 cup radishes, chopped 2 tablespoons curry
powder salt &
pepper, to taste cayenne
pepper, to taste 1 cup mayonnaise 1 tablespoon hot mustard 1/2 cup cilantro, chopped 2 tablespoons of water
This recipe calls
for bell
peppers, black beans, cannellini beans,
red kidney beans, spring onions (scallions), jalapeno, balsamic vinegar, lime juice, chili
powder and smoked paprika.
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 cr
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 cr
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
* 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
Take a bowl and add rice flour,
pepper powder,
red chili
powder, garam masala
powder, asafoetida, turmeric
powder, salt and little water
for consistency and add bitter gourd.
Here is the ingredient list I found
for the brand I recommended: Dried
red chilli, Shallot, Garlic, Soybean oil, Sugar, Salt, Fresh turmeric, Lemongrass, Spices (coriander seeds, cumin, cardamom, cinnamon, bay leaves, lesser galangal, cloves), Galangal, Curry
powder (mustard, cumin, coriander, fenugreek, wheat flour, chilli,
pepper, fennel, turmeric), Kaffir lime.
Extra virgin olive oil 1
red onion 2 cloves garlic, crushed 1 small
red chili 3 medium carrots 1
red bell
pepper 1 head brocoli 2 medium zucchinis 3 - 4 fresh, large tomatoes Salt &
Pepper, to taste 2 teaspoons chili
powder 1/2 teaspoon each ground cumin, paprika and coriander 1 can (400 ml) kidney beans, rinsed and drained 1 can (400 ml) crush tomatoes about 2 1/2 cups low sodium vegetable stock 1 cup uncooked quinoa + 1 1/2 cup water 2 avocados 2 limes Spring onion, chives, and a few radishes to garnish Seeded buckwheat crisps (recipe below) or tortillas
for serving and dipping
1.1 lbs (500g) of fresh spinach 2 1/4 cups (56 cl) of vegetable stock 2 1/4 cups (56 cl) of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2
red scotch bonnet chili
pepper (optional) 2 tablespoons of olive oil 2 teaspoons of cumin
powder 1/2 teaspoon of turmeric
powder 1/2 teaspoon of grated ginger 4 tablespoons of grated coconut
for decoration Salt
1 1/2 cups sliced okra rounds 1 jalapeno, minced 1/2 cup diced
red pepper 1 clove garlic, minced 1 cup yellow cornmeal 1 teaspoon baking
powder 1/2 teaspoon salt 1 egg 1/2 cup water Salt and
pepper 1/4 cup oil
for frying (coconut, canola, etc.) 1/2 cup Cabot Plain Greek Yogurt Juice of 1 lime 2 tablespoons chopped cilantro
for casserole: 1 tbsp olive oil 1 medium onion, chopped 2 garlic cloves, minced 1/2 tsp onion
powder 1/2 tsp garlic
powder 1 tsp dry mustard 1/4 tsp crushed
red pepper flakes 1 tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground
pepper 450 to 500 g short, dry pasta 1 cup fresh or frozen green peas
I always used half flour seasoned with garlic
powder, salt,
pepper, and dried basil, with half Italian seasoned bread crumbs
for the breading, but I'm trying to do keto, so I'll give this a try We usually only buy fish online, from the Ojibwe tribe of Indians, in
Red Lake, Minnesota.
For the soup: 1 t oil of your choice 3 large cloves garlic, chopped 1 onion, chopped 1
red bell
pepper, chopped 850 g (~ 7 1/2 cups 1 inch cubes) chopped pumpkin 1 cup white wine (or vegetable broth) 4 cups vegetable broth 1 T curry
powder of your choice (I used a mild version) 1 t smoked sweet paprika freshly ground
pepper and additional salt to taste
For my version of the turkey pizza meatloaves I combine 2 pounds of 93 % lean ground turkey, 1 cup of whole wheat breadcrumbs, 4 garlic cloves (or 1/2 teaspoon of garlic powered), 1/2 cup pizza sauce, 1/2 cup grated Parmesan cheese, 2 eggs, 1 teaspoon onion
powder, 1 teaspoon Italian seasoning, 1/4 teaspoon of crushed
red pepper flakes, and salt and
pepper to taste.I then top with ~ 2 tablespoons of reduced fat mozzarella cheese, ~ 2 tablespoons of pizza sauce, and 3 turkey pepperonis (full recipe will come later).
i m eagerly waiting
for ur response... shal i add
pepper powder instead of
red chilli
powder??
I did change it a little: I used much more chilli
powder and fried a bit of onion with the chicken, salted the avocado, made my own roasted
pepper (just put a whole
red bell
pepper on an oiled baking tray at 200C
for 30 min) and added some creme fraiche on top!
Add butter to the pan and melt, add flour and cook
for a minute, add milk in 1 c increments, along with the garlic
powder and
red pepper flakes.
I make a delicious hummus with pickled
red bell
peppers added to the chick peas & tahini, but it works
for me because I neutralize the sweetness with good curry
powder and several dashes of cayenne.
Seasonings
for breadcrumbs: 1/2 tspn each of any or all (I used all) of the following: garlic
powder, basil, oregano,
red pepper flakes, salt, and
pepper
In the Chicken add Yogurt,
red chilli
powder, all spice
powder, ginger garlic paste, black
pepper powder, tandoori masala
powder and orange food colour marinate in the refrigerator
for 2 - 3 hours.
For those of you who are curious, I made note of everything in my freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag, red sauce in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tr
For those of you who are curious, I made note of everything in my freezer: five types of chili
powder; three serrano chile
peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified cookie dough # 1; unidentified cookie dough # 2; cooked posole in one bag,
red sauce in another (
for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tr
for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
The Shushufinidi Indian mothers of the northwest Amazon smear
pepper juice on their nipples to wean their babies, while the Navajo and Ramah Navajo mothers of New Mexico rub
red chile
powder on their nipples
for the same purpose, as do Indians of various tribes in Arizona and Sonora.
2 tablespoons olive oil 2 cups chopped leeks 2 cups chopped onions 1 1/2 quarts homemade chicken or vegetable stock 1/4 cup chopped fresh basil 5 pounds white potatoes, peeled and diced 1 cup evaporated skim milk 1 cup non-fat sour cream 1 cup skim milk 1 teaspoon white
pepper 1 / 2 - inch cube (s) of defrosted superhot chile juice, to taste Freshly minced chives,
for garnish New Mexican
red chile
powder,
for garnish
The Sauce: 3/4 cup water 30 plum tomatoes, halved 1 medium onion 1 large potato, peeled and quartered 1 large chayote squash, peeled and quartered 4 medium tomatillos, husked and chopped 6
red bell
peppers, stemmed and seeded 2 cayenne chiles, seeds and stems removed 1 pasilla chile, seeds and stem removed 1 chile piquin, seeds and stem removed 1 guajillo chile, seeds and stem removed 3 chiltepin chiles (add more
for extra heat) 3 bay leaves 2 sprigs fresh thyme 1/3 teaspoon
powdered annatto seeds (achiote) Salt and
pepper to taste
Asparagus Fries 2 tablespoons ground chia or flax seeds 4 tablespoons freshly squeezed lemon juice 2 tablespoons purified water 1 asparagus bunch — about 25 - 30 pieces 1/4 cup ground pistachio or other nuts, or pumpkin seeds 1/4 cup sesame seeds 1/4 cup nutritional yeast 2 teaspoons garlic
powder 1 teaspoon salt, plus more
for sprinkling (optional) 1 teaspoon coconut sugar 1/2 tablespoon cumin seeds — ground 1/4 teaspoon
red pepper flakes
* 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
Nacho Cheeze 1 cup of cashews, soaked
for at least 4 hours 1 small bell
pepper (
red or orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic
powder, chili
powder, dried cumin, dried coriander and paprika salt &
pepper to taste Put all of the ingredients in a blender and blend it up until creamy.
2 - 3 small to medium beets — peeled and cubed 2 garlic cloves — minced sea salt 2 small to medium
red onions — peeled and quartered or cut into eighths, depending on size grape seed oil 1 head of broccoli — cut into bite - sized florets 2 cans Thai coconut milk pinch of chili
powder or a dash of cayenne 1/2 lemon — juiced 1 - 2 ripe but firm avocados freshly ground black
pepper arugula leaves
for garnish
This recipe uses Hoardable Hot Sauce (
red pepper mix or Cruel and Unusual Punishment) INGREDIENTS 6 cups of fresh cauliflower florets 2 teaspoons garlic powder a pinch of salt a pinch of pepper 1 tablespoon butter, melted 3/4 cup Hoardable Hot Sauce (Red for Mild or Ghost for real hea
red pepper mix or Cruel and Unusual Punishment) INGREDIENTS 6 cups of fresh cauliflower florets 2 teaspoons garlic
powder a pinch of salt a pinch of
pepper 1 tablespoon butter, melted 3/4 cup Hoardable Hot Sauce (
Red for Mild or Ghost for real hea
Red for Mild or Ghost
for real heat!)
Lately I have been living off of bean salad (I made a huge batch and scoop out 1 cup portions into a tupperware each day
for lunch) consisting of 1 can garbanzo beans, 1 can dark
red kidney beans, about 1/2 c chopped onion, 1/2 cup diced green
pepper, 1 roma tomato diced, and a couple generous shakes of garlic
powder.
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)
Olive oil, as needed 1 large zucchini, diced small 1 stalk celery, chopped small 1/2 — 1
red pepper, chopped small 1/2 onion, chopped small oregano, onion
powder, garlic
powder, salt,
pepper, thyme sprig (optional) 9 new potatoes, boiled until tender, mostly peeled, cut in large chunks Non-Dairy Basil pesto (1 cup basil leaves, 1 - 2 Tbsp pine nuts, olive oil, ground)(feta cheese
for your dairy eating loved ones)
Chili
powder and cumin of course, followed by garlic and onion
powder, some oregano and paprika and some
red pepper flakes
for a bit of spice.
Depending on what I'm using it
for, I may add low - sodium veggie broth
powder,
red pepper flakes, and lemon or lime juice, too.
16 oz Cremini (baby portobello) mushrooms, sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2 shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful
for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce) finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt,
pepper 1/4 cup whole wheat bread crumbs Optional:
red pepper flakes, dried thyme, and garlic
powder for the topping
I used green /
red peppers, jalepeno
peppers, cumin, chili
powder, crushed garlic, onions and can black beans and placed all in a crock pot
for 5 hours..
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 green bell pepper, thinly sliced 1 red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro for serving (option
For the skillet: 1 1/2 tablespoons extra virgin olive oil 1
red bell
pepper, thinly sliced 1 yellow bell
pepper, thinly sliced 1 green bell
pepper, thinly sliced 1
red onion, thinly sliced 2 garlic cloves, minced 1 tablespoon chili
powder 1 teaspoon smoked paprika 1/2 teaspoon ground cumin Pinch cayenne
pepper (optional) Kosher salt 1 15 - ounce can black beans, drained and rinsed 1 28 - ounce can diced fire toasted tomatoes, drained 1 1/4 cup grated sharp cheddar cheese Freshly chopped cilantro
for serving (option
for serving (optional)
It was very good even with my makeshift substitutions - peanut butter and oil
for peanut oil, dried cilantro, crushed
red pepper for the serrano and
powdered ginger.
Does this call
for red pepper flakes or chili
powder?
Ingredients - 2 tablespoons coconut oil - 1
red bell
pepper chopped - 4 cloves of garlic, minced - 4 cups butternut squash peeled + cubed - 1 teaspoon spicy curry
powder - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - 1/2 teaspoon cinnamon - 1/2 teaspoon cayenne
pepper - 1 (14 ounce) can coconut milk - 2 cups veggie broth - salt and
pepper to taste - 4 ounces goat cheese softened + more
for topping - roughly chopped cilantro
for topping - pomegranate seeds
for topping
For turkey 1 tablespoon olive oil 2-1/2 pound boneless turkey breast, unfolded 1/2 teaspoon paprika 1/2 teaspoon dried thyme 1/4 teaspoon onion
powder 1/4 teaspoon garlic
powder Pinch of
red pepper flakes 1 teaspoon kosher salt 1/2 teaspoon black
pepper
Trying to find healthy flavorful recipes
for my husband and I. I used green
pepper instead of yellow, and added extra
red pepper flakes (we love heat) and some cumin, chili
powder, and a dash of hot sauce!
For dry rub 1 tablespoon dried rosemary 1 tablespoon dried thyme 1 teaspoon dried oregano 1 teaspoon paprika 1/2 teaspoon cumin 1/2 teaspoon onion
powder 1/2 teaspoon garlic
powder 1/8 teaspoon
red pepper flakes 1 tablespoon kosher salt 1 teaspoon black
pepper
Nacho Cheeze 1 cup of cashews, soaked
for at least 4 hours 1 small bell
pepper (
red or orange) 1/4 cup of nutritional yeast 1/2 tsp each of garlic
powder, chili
powder, dried cumin, dried coriander and paprika salt &
pepper to taste
3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1 Teaspoon ground cumin 1/4 Teaspoon kosher salt, more to taste 1/4 Teaspoon ground black
pepper Pinch of chili
powder or cayenne
pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup
red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro
for garnish
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