On the morning that he died, the local women came to help my wife dress his tiny body and rub
red powder into his cheeks.
Not exact matches
6 cloves garlic, minced 1/2 teaspoon turmeric
powder 1 teaspoon salt 2 1/2 cups coconut milk, recipe here 1 3 - pound chicken, cut up
into 3 / 4 - inch cubes 5 small dried
red chiles, such as piquins, stems and seeds removed (optional) 4 shallots, peeled and chopped 1 small piece galangal, peeled and chopped (or substitute ginger) 1 whole clove 6 cashew nuts 6 almonds 6 candlenuts (or substitute macadamia nuts or cashews) 1/2 teaspoon cumin
powder 1/2 teaspoon coriander
powder 1 curry leaf (optional) 3 tablespoons ghee (recipe here) or vegetable oil 3 bay leaves 2 stalks lemongrass, bulbs included, left whole 1 - inch cinnamon stick
(Anaheim is actually a variety of New Mexico chile, as are Sandia, Big Jim, etc.) These same green chiles are the immature stage of the New Mexico
red chiles, which are used to make chile ristras, and when dried, are ground
into red chile
powder.
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
Burgers -1 pound of ground beef (I bought 83 % lean, 17 % fat)-1 large chipotle pepper, finely chopped, about a tablespoon of reserved adobo sauce -1 / 2 tsp cumin -1 / 2 tsp garlic
powder -1 / 2 tsp each salt & pepper - Pepper jack cheese -
Red onion, thinly sliced
into rings -3 jalapeños, sliced - honey - Slider buns
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut
into cubes — trim off all the visible fat 1/2 garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry
powder 1 tsp chipotle pepper
powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass — white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp
Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup of cashews, soaked for a min of 2 hours 1/4 cup of water 1 tablespoon of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2 teaspoon of kosher salt 1 head of broccoli, chopped
into florets 1/2 cup of garbanzo bean flour 1/2 cup of water 1 teaspoon of garlic
powder 1/2 teaspoon of kosher salt 1 teaspoon + of TABASCO chipotle, original
red, or reserve about 1/3 cup of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced
red chilies (optional) a few dashes of TABASCO (of your choice, optional) a handful of cilantro, chopped the green part of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
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
It is derived from the sumac bush, native to the Middle East, which produces deep
red berries, which are dried and ground
into coarse
powder.
1 small
red or yellow onion, peeled and cut
into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2 cup plain, unsweetened soy yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon
red chile
powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric
powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2 cup water 14 oz.
1 pound of carrots, chopped 1 pound of sweet potatoes, peeled and chopped
into bite - sized pieces 1 cup
red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1 teaspoon curry
powder 1 teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
1 spaghetti squash (bake 30 - 35 minutes at 350) 1 package chicken sausage, cut
into chunks 1 onion, chopped 3 cloves garlic, chopped extra virgin olive oil salt and pepper 1/2 teaspoon crushed
red pepper 1 teaspoon garlic
powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
Cut chicken
into cubes and apply hung curd, ginger garlic paste, salt,
red chilli -
powder (1 tsp), garam masala
powder and marinate for about 3 - 4 hours or preferably overnight.
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced
into sticks Carrots (1 bunch), sliced
into stick — about the same size as zucchini
Red onion (1 medium), sliced
into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili
powder to season the veggies — to taste (not seen here but used.
A delicious and healthy way to incorporate
Red Maca
powder into a lovely fall savory dish.
• Olive oil 1 pound lean ground beef • Salt • Black pepper 1 teaspoon dry oregano 3/4 teaspoon ground cumin 1/2 teaspoon chili
powder 1/4 teaspoon paprika 1
red onion, diced 2 small
red bell peppers, cored, seeded and diced 3 cloves garlic, pressed through garlic press 1tablespoon tomato paste 1 extra-large sweet potato (or 2 small), peeled and diced
into medium - small cubes 1 (28 ounce) can diced tomatoes, drained of juice 1 cup beef (or chicken) stock, warm 1 (15 ounce) can kidney beans, drained and rinsed 1 tablespoon chopped fresh cilantro 4 green onions, chopped, divided use 1 cup shredded sharp cheddar cheese, divided use • Sour cream, as optional garnish
1 green (or semi-ripe) plantain 1 cup dried aduki beans, soaked overnight and left to sprout * 1/2 cup
red lentils, rinsed 150 g snake beans, cut
into 5 - cm [2 - inch] pieces 1 tablespoon curry
powder 1/4 teaspoon asafoetida (hing), optional 1 tablespoon minced ginger (make your own) 1 small / medium onion, sliced or diced (optional) 2 cloves garlic, finely chopped or minced (optional) 10 — 12 fenugreek seeds 6 — 7 curry leaves (fresh or dried or substitute with 1 bay leaf) 2 — 3 Roma tomatoes, diced (fresh or canned is also good) 6 — 7 sprigs fresh thyme (or use 1 teaspoon of dried thyme) Salt to taste 2 — 3 tablespoons coconut (or vegetable) oil 4 — 5 bunches of fresh coriander (cilantro) for garnish
Ingredients: 1 roma tomatoes — seeded & chopped
into cubes 1/2
red bell peppers — chopped and diced 1/2 cucumber — seeded & diced 1/2 ripe mango — cut
into cubes 1/2 white onions - chopped
into small pieces 2 - 3 lime wedges 1 - 3 pieces of canned pineapple — chopped
into cubes 1 - 2 Tbsp canned pineapple juice 1 - 2 cilantro - chopped (I didn't have any so I skipped this one) Salt, black pepper, dash of cumin, dash of garlic
powder according to taste (I didn't quite measure these).
Stir 1/3 cup minced green onions, mayonnaise, yogurt, lemon juice, Dijon mustard, curry
powder, cumin, salt, and 1/8 teaspoon ground
red pepper
into yolks.
Let's not even get
into how many I have already consumed Let's start baking... Peppermint
Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa powder 1/4 cup liquid red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions:
Red Velvet Whoopie Pies Yields: 18 - 3 ″ whoopie pies For The Cake Part Ingredients: 1 cup vegetable oil 1 cup granulated sugar 2 eggs, must be room temperature 1 tsp vinegar 1/4 cup cocoa
powder 1/4 cup liquid
red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions:
red food color 1 tsp pure vanilla extract 1/2 cup buttermilk, must be room temperature 1 cup all purpose flour 1 tsp baking soda 1 tsp salt 1 1/2 cups of peppermint baking chips (found in the baking isle) Plus one full bag of peppermint baking chips for garnish Directions: 1.
500 gm chicken, cut
into medium pieces 1 tsp ghee 400 gm onions, thinly sliced (almost 6 medium onions) 2 medium tomatoes, chopped 2 green chillies, chopped 1 1/2 tsp ginger paste 1 1/2 tsp garlic paste 1 tbsp coriander
powder 1/2 tsp turmeric
powder 1/2 tsp
red chilli
powder 2 tbsp cashew nuts, soaked in 1/4 cup of water for 30 minutes and ground to paste 1/2 tsp garam masala Coriander leaves for garnish Salt to taste
organic brown rice spaghetti pasta Filtered water, enough to boil pasta 2 TBL organic, grassfed butter or pure coconut oil 1 pound pasture - raised, organic chicken breasts, cut
into 1/2» chunks 1 large organic onion, diced 1 medium organic
red bell pepper, diced 3 - 4 ribs organic celery, diced 1/2 cup mushrooms, diced 2 - 3 cloves organic garlic, minced 1 TBL arrowroot
powder (or non-GMO cornstarch) 1 tsp (or more, to taste) unrefined sea salt Freshly ground black pepper, to taste 1/8 tsp ground white pepper Dash cayenne
powder 1 1/2 cups organic, grassfed cream 2 cups shredded organic cheddar (or similar style) cheese 2 - 3 TBL ground raw milk parmesan (optional)
Red chile, which is pungent, is left whole to be made
into decorative ristras or sold in bags, is crushed
into flakes, or is ground
into powder.
Mix the coconut oil, rosemary, salt, pepper,
red pepper flakes and garlic
powder into the fries by massaging
into fries with your hands.
Dry - roast the cumin, mustard, turmeric, black peppercorns, cinnamon, cardamom, clove
powder, and nutmeg
powder in a skillet for about a minute, and then place them
into a food processor or blender with the onion, garlic, ginger,
red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
1 large head of cauliflower, washed and cut
into florets 1 quart of purple potatoes, washed and quartered Salt 1 yellow onion, diced 6 cloves of garlic, minced 2 inch nub of ginger, peeled and grated 1 tablespoon of ground cumin 2 teaspoons of curry
powder (yellow) 1 teaspoon garam masala 1/4 teaspoon cardamom 1/4 teaspoon
red pepper flakes 1 -28 ounce can of crushed tomatoes (I used organic, fire roasted) 4 cups of vegetable stock 1 can of chickpeas, drained 1 can (14 oz.)
I added in cocoa
powder, sugar and other ingredients to transform it
into a
red velvet scone as opposed to a plain scone.
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
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1
red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili
powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa
powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut
into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup
red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced
into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon
red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Soup Ingredients: 1 ButterCUP squash, chopped
into bite - sized pieces 2 Bosc pears, chopped
into bite - sized pieces 3 carrots, chopped 1
red onion, chopped 1 tbsp fennel seeds 1 tbsp Turmeric
powder 1 tbsp minced ginger 3 cloves of garlic, minced 1 sprig of fresh rosemary, finely chopped 2 tbsp olive oil TIP: Leave the buttercup -LSB-...]
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 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
1 lb chicken breasts / thighs, cut
into 1 inch cubes 3/4 cup yoghurt (full / lowfat) 1 tbsp ginger, minced 2 cloves garlic, minced 1/2 tsp cumin
powder 1 tsp coriander
powder 1/2 tsp garam masala pinch (or more) of
red chilli
powder (optional) pinch of
red food coloring (optional) salt and pepper to taste
The dried drupes are ground
into a deep -
red powder which is used to add a lemony taste to salads or meat.
Five Spice Tamarind Braised Minced Chicken Ingredients: 2 lbs boneless skinless chicken — cut
into small cubes 1/2 garlic bulb 1/2 onion - chopped 1 ″ ginger knob 1 - 2 tsp five spice
powder 1 ″ tamarind block - soaked in hot water 1 Tbsp balsamic vinegar 1 - 2 Tbsp
Red Boat Fish Sauce (optional but it adds extra yummy taste to the dish) 1 - 2 pitted soaked medjool dates 1 - 2 tsp white pepper
powder Salt to taste
Ingredients: 1 whole chicken — skinned and cut
into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin
powder 1 tsp chipotle
powder Juice of 1 lime 1 Tbsp
Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions 1 - 2 Tbsp avocado oil or any high heat cooking oil of your choice
For the Crust 2 cups plus 2 tablespoons all - purpose flour, plus more for dusting 3/4 cup confectioners (
powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I used
Red Mill) 2 teaspoons baking
powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted butter, cut
into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing tart later
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced
into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2
red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic
powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
2 tbsp of olive oil or oil of preference 5 boneless chicken thighs cut
into strips (or 3 chicken breasts) 1 medium onion sliced 1/2 medium
red bell pepper sliced 1/2 medium green bell pepper sliced 2 tsp of garlic
powder 1 tsp of cumin 1/2 tsp of coriander 1 tsp of cayenne pepper (optional) 2 Roma tomatoes cut in 4 2 oz of water or broth (chicken, vegetable, beef or bone) Salt and pepper to taste
What's in it: 1 medium head cauliflower, broken or chopped
into bite - size pieces 1/2 cup garbanzo bean flour (or any flour you have) 1/2 cup water 1 teaspoon garlic
powder 1/2 teaspoon salt 1/4 teaspoon
red pepper flakes (optional) 1 teaspoon honey (optional, if you like a slightly sweet wing) 1 tablespoon butter (or olive oil if you want it to be vegan) 2/3 cup hot sauce
She is sure to say, «I'm sorry, I don't know that,» and then I can intone «Hey Google»
into the phone and pose the question or just spin around, sit in the chair, and do a Google search without saying a single word) roasted to hell and back with several careless wrist - shakes of black pepper, salt, garlic
powder, sweet smoked paprika,
red pepper flakes, and a touch of nutritional yeast (which I will never call «nooch» even if you put a gun to my temple and tell me that pulling the trigger will not yield a little flag emblazoned with the word «Bang!»).
Ingredients: 1 whole chicken — skinned and cut
into 4 - 6 huge pieces or any bone - in chicken Handful of Thai basil leaves 1 ″ galangal root 1 tsp cumin
powder 1 tsp chipotle
powder Juice of 1 lime 1 Tbsp
Red Boat Fish Sauce or 3 tsp of salt 1 ″ ginger knob 3 garlic cloves 3 shallots 1 cup of chopped onions... Read more →
Instructions for dehydrating chili peppers in a food dehydrator so you can preserve them for later use, make crushed
red pepper, or grind them
into powders for your own special seasoning blends.
1 Can Tomato Paste 1 Can Lite Coconut Milk 3 Garlic Cloves, Minced 1 inch Piece Fresh Ginger, Grated 2 Tablespoons
Red Wine Vinegar 2 Tablespoons Curry
Powder 1 Teaspoon Ground Coriander 1 Teaspoon Ground Cumin 1 Large Sweet Potato, Peeled and Diced 1 Small Onion Cut
Into Half Moon and Sliced Thinly (Optional) 8 Small Boneless, Skinless Chicken Thighs Garnish: Chopped Cilantro
Chili Chicken 500 grams boneless chicken, cut
into bite size pieces1 teaspoon
red chili
powder1 teaspoon pepper
powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut
into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili
powder, pepper
powder, turmeric
powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.
2 medium heads of cauliflower, cut
into florets 1 cup white rice flour 1 cup water 1/4 teaspoon salt 1/4 teaspoon garlic
powder 1/4 teaspoon paprika 1 cup of your favorite buffalo wing sauce (Frank's
Red Hot Buffalo Wing Sauce is vegan) Vegan ranch dressing or dipping sauce (homemade — go to alextcooks.com for a recipe — or from natural food grocer)
Chili Chicken Chili Chicken 500 grams boneless chicken, cut
into bite size pieces1 teaspoon
red chili
powder1 teaspoon pepper
powder1 / 4 teaspoon turmeric powderTo taste, salt2 cups + 1 cup thin long onion slices4 green chilies cut
into rounds1» piece ginger + 4 garlic cloves, chopped finely2 sprigs curry leaves2 tomatoes, chopped finely1 / 4th of a green capsicum, cubed1 tablespoon soya sauce + 1 tablespoon tomato sauce1 / 2 teaspoon sugar3 / 4 teaspoon pepper powderA handful to chopped coriander leavesSunflower oil, as requiredMethod: Marinate the chicken with chili
powder, pepper
powder, turmeric
powder and salt and let it rest for at least 15 minutes.In a pan, heat a cup of oil (or as required to deep fry) to medium high.
1/4 cup flour 1/2 teaspoon garlic
powder 1/2 teaspoon onion
powder 2 pounds cubed beef stew meat 3 tablespoons olive oil 1/2 cup
red wine 4 cups beef stock 1 teaspoon dried rosemary 1/2 teaspoon ground black pepper salt to taste 3 large potatoes, peeled and cubed 4 carrots, cut into 1 inch pieces 4 stalks celery, cut into 1 inch pieces 1 large onion, chopped 1 tablespoon Worcestershire sauce 1/4 cup Red Duck ketchup 1 tablespoon A-1 steak sauce 2 teaspoons cornstarch 2 teaspoons cold water 2/3 cup frozen p
red wine 4 cups beef stock 1 teaspoon dried rosemary 1/2 teaspoon ground black pepper salt to taste 3 large potatoes, peeled and cubed 4 carrots, cut
into 1 inch pieces 4 stalks celery, cut
into 1 inch pieces 1 large onion, chopped 1 tablespoon Worcestershire sauce 1/4 cup
Red Duck ketchup 1 tablespoon A-1 steak sauce 2 teaspoons cornstarch 2 teaspoons cold water 2/3 cup frozen p
Red Duck ketchup 1 tablespoon A-1 steak sauce 2 teaspoons cornstarch 2 teaspoons cold water 2/3 cup frozen peas
Ingredients 1 - lb rigatoni Garlic
powder Italian seasoning Salt and pepper 1 pound boneless skinless chicken breast, sliced in half or pounded thin 3 Tbsp olive oil 4 slices bacon, chopped 1 medium onion, chopped 2 cloves garlic, diced 6 - ounces mushrooms, cut
into quarters 1/2 cup chicken stock 1/2 cup apple juice 1 14.5 - ounce can diced tomatoes 1/4 -1 / 2 tsp crushed
red pepper flakes 15 fresh basil leaves, julienned Salt and pepper to taste 1/2 cup heavy cream * Parmesan cheese
Ingredients 2 chicken breasts, cut in half horizontally then cut again
into chunks * 1 egg, beaten 1 1/4 cups panko bread crumbs heaping 1/4 tsp onion
powder heaping 1/4 tsp garlic
powder heaping 1/4 tsp paprika salt and freshly ground pepper 3 Tbsp vegetable or canola oil, divided, plus more if needed (alternatively you can reduce the oild to 1 Tbsp and oven bake the chicken) Slider buns Buffalo sauce Ranch dressing Blue Cheese crumbles Thinly sliced
red onion