Not exact matches
Pour soy sauce, Worcestershire sauce, liquid
smoke, brown sugar, salt,
pepper, meat tenderizer, garlic
powder, onion
powder, and paprika over beef.
2 teaspoons coarse kosher salt 2 teaspoons ground cayenne
pepper 1/2 teaspoon freshly ground black
pepper 1/2 teaspoon chile
powder 1/2 teaspoon hot
smoked paprika 1/2 teaspoon garlic
powder 1/2 cup mint leaves, minced
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
In a small bowl, mix together the
smoked paprika, salt, dry mustard, chili
powder and black
pepper.
In a small bowl, add the brown sugar, chili
powder, Worcestershire, liquid
smoke, cumin, salt and
pepper.
When the mushrooms start releasing water, add the cumin, chili
powder,
smoked paprika, chili
powder, thyme, and black
pepper.
The rub consists of chili
powder, cumin, brown sugar, salt,
pepper, Worcestershire and liquid
smoke.
If you like the soup to be spiced up you can always add some ground black
pepper to one bowl and
smoked paprika
powder to the other one.
Tomatoes (Contains Tomato Juice, Citric Acid, Calcium Chloride), Roasted Poblano Pepper Puree, Onions, Tomato Puree (Water, Tomato Paste), Chipotle Pepper Puree (Contains Citric Acid), Contains 2 % or Less of Salt, Ancho Pepper Puree (Contains Citric Acid), Jalapeño
Peppers, Serrano
Peppers, Cilantro, Spice, Sugar, Garlic
Powder,
Smoke Flavoring.
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 small bowl combine
smoked paprika, garlic
powder, oregano, cumin, salt,
pepper and cayenne.
I didn't have a hot
pepper on hand, so I added chilli
powder and
smoked paprika.
In a small dish, combine the reserved broth with the
smoked paprika, garlic
powder, chili
powder, ground cumin, chipotle chili
powder, fine sea salt, freshly ground black
pepper and onion
powder.
Tomato Juice, Tomato paste, Water, Distilled Vinegar, Molasses, Sugar, Honey, Raisins, Lime Juice, Liquid
Smoke - Mesquite, Butter, Red Habanero
peppers, Olive Oil Blend (Conola Oil, Olive Oil), Salt, Worcestershire Sauce (Water, Distilled Vinegar, Worcestershire Concentrate, Molasses, Vinegar, Spices, Natural Flavor, Garlic
Powder, Caramel Color, Anchovies, Tamarind, Sulfiting Agent, Sugar, Salt), Onion
Powder, Paprika, Garlic
Powder, Black Pepper, Dry Mustard.
In terms of seasoning I keep it very simple here with salt an
pepper but other additions for super flavourful potatoes I would add some chilli flakes or
powder,
smoked paprika or a pinch of mixed or your favourite herbs.
In a small bowl, stir together the salt, black
pepper,
smoked paprika, cayenne
pepper, onion
powder and garlic
powder.
Ingredients: extra thick ketchup (tomato concentrate, sugar, vinegar, salt, onion
powder, spices, natural flavors), dark brown sugar, apple vinegar, water, worcestershire sauce (distilled white vinegar, molasses, water, sugar, onions, anchovies, salt, garlic, cloves, tamarind extract, natural flavorings, chile
pepper extract), liquid
smoke, garlic
powder, onion
powder, other spices.
I make my own rub of brown sugar,
smoked paprika, Chile
powder, garlic, salt and
pepper rub them down good wrap them completely sealed in aluminum foil and bake three to for hours on about 225.
In a bowl stir together the black
pepper, chili
powder,
smoked paprika, garlic
powder, onion
powder salt and cayenne.
1 tablespoon extra virgin olive oil 1/2 teaspoon garlic
powder 1/2 teaspoon sea salt 1/4 teaspoon bittersweet
smoked paprika 1/4 teaspoon ground turmeric Freshly ground black
pepper 2 - 3 chicken breast halves (about 1 1/2 pounds) Avocado oil or ghee, for cooking
Place in a pan with the minced onion, hot sauce, cumin, worcestershire, liquid
smoke, chili
powder, salt /
pepper, and cook over medium heat with a drizzle of olive oil.
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
Add to that the Anaheim
peppers, garlic, onion,
smoked paprika, celery seed, chili
powder and cumin.
2 boneless, skinless chicken breasts 2 tablespoons olive oil 2 limes, juiced 2 garlic cloves, minced 2 teaspoons ground cumin 2 teaspoons
smoked paprika 1/2 teaspoon chili
powder 1/4 teaspoon salt 1/4 teaspoon
pepper
Using electric mixer, beat together cream cheese, Worcestershire sauce, lime juice, onion
powder, garlic
powder, cumin,
smoked paprika and
pepper until light and fluffy.
For the Avocado Sauce: 1 large avocado, peeled and pitted 1/2 cup greek yogurt 2 tsp fresh parsley, chopped 1/2 tsp
smoked paprika 1/4 tsp onion
powder 1 clove garlic, minced 1 tsp Worcestershire sauce 1/2 tsp vinegar pinch of salt and
pepper
I use a little
pepper and chili
powder and cook it with a little
smoke at a cooking temp of 300 until it reaches an internal temp of 140.
In a bowl, combine the best Kona, brown sugar,
smoked paprika, chili
powder, ginger, vanilla bean seeds, salt and black
pepper.
1 tsp neutral oil (olive oil or refined coconut oil) 1 package of extra firm tofu, drained and crumbled (no need to press) 3 shallots diced or 1/4 cup of a yellow onion, diced 2 - 3 cloves of garlic, minced 1 small zucchini, cubed or 1/3 of a medium zucchini 1 small bell
pepper or 1/2 of a large, diced 1 cup of black beans, drained and rinsed 1/2 jalapeno, diced (seeded for less heat if you prefer) 1/2 tsp of turmeric
powder 1/3 tsp of
smoked paprika 1/4 tsp chili
powder 1 tbl of water
1 medium butternut squash (about 2 pounds) 1 tablespoon refined coconut oil 3 cloves of garlic, coarsely chopped 1 3/4 cups nut milk * 1/2 cup nutritional yeast 1 tablespoon arrowroot
powder 1/4 teaspoon
smoked paprika 2 tablespoons fresh squeezed lemon juice 1 tablespoon white miso 1 teaspoon salt 1/4 teaspoon
pepper 1 pound elbow pasta (I used a GF quinoa variety) 2 cups cooked vegetables (such as steamed spinach, broccoli, or peas) 1/2 cup hulled raw sunflower seeds (or bread crumbs, or panko crumbs)
3/4 cup of light brown sugar 2 tablespoons of salt (I used Lo Salt reduced sodium alternative) 1 tablespoon of chipotle chili
powder 1 tablespoon of
smoked paprika 1 tablespoon of garlic
powder 2 teaspoons of ground cumin 1/2 teaspoon of cayenne
pepper 1/2 teaspoon thyme 1/2 teaspoon of ground cinnamon
Add beans, panko, cilantro, lime juice, liquid
smoke, cumin, chili
powder, chipolte chili
powder, salt and
pepper.
While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 1 1/2 tablespoons of cold water, mustard
powder,
smoked paprika, 1/2 teaspoon salt, cayenne
pepper and turmeric into a blender and process until the consistency of a thick, smooth sauce.
It's super simple: cumin, paprika or
smoked paprika, chipotle
pepper powder, aleppo
pepper, garlic
powder, ground oregano and black
pepper powder.
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 (optional)
I make the basic sweet potato soup with veggies stock and embellish it with spices like
smoked paprika, garlic
powder, and black
pepper.
Next, remove the vegetables from the heat, and add in the chopped tomatoes, water, sun dried tomato paste,
smoked paprika, chilli
powder, dried mixed herbs, marmite and some salt and
pepper.
Wheat protein, water, nutritional yeast, onion
powder, garlic
powder, chickpea flour,
smoked paprika, black
pepper, soy sauce, liquid
smoke, white miso, rapeseed oil
2 cups ketchup 1/2 cup firmly packed brown sugar 6 to 8 tablespoons fresh lemon juice (from 3 to 4 lemons) 1 teaspoon grated lemon zest 2 tablespoons molasses 1 tablespoon Worcestershire sauce 1-1/2 teaspoons liquid
smoke 2 teaspoons dry mustard 1 teaspoon onion
powder 1/2 teaspoon ground black
pepper
Preheat the oven to 375 degrees F. Mix together the flour,
smoked paprika, sweet paprika, salt, basil, chile
powder, cornstarch, garlic
powder, marjoram, onion salt, oregano, sage and white
pepper in a large bowl or baking dish.
1/4 pound (2/3 cup) dried black beans, soaked in lightly salted water overnight 1/4 pound (2/3 cup) dried pinto beans, soaked in lightly salted water overnight 2 tablespoons extra virgin olive oil 1 red onion, chopped 3 garlic cloves, chopped 1 tablespoon ground chili
powder 1 teaspoon ground cumin 1/2 teaspoon
smoked paprika 1/4 to 1/2 teaspoon cayenne
pepper (optional) 1 1/4 teaspoon kosher salt 1 1/2 teaspoon unsweetened cocoa
powder 3 cups water 1 red bell
pepper, chopped 1 green bell
pepper, chopped 28 ounces canned or boxed diced tomatoes
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
Combine the ketchup, brown sugar, lemon juice and zest, molasses, Worcestershire sauce, liquid
smoke, mustard, onion
powder, and
pepper in a nonreactive saucepan and whisk to mix.
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!»).
8 oz mushrooms, diced 1 onion, diced 1/2 red
pepper, diced 1 Tbsp balsamic vinegar 1 tsp cocoa
powder 1 tsp
smoked paprika (I actually forgot to add the
smoked paprika in the video = (1 tsp Braggs liquid amino acids
Cajun Seasoning Blend: 2 tsp
smoked paprika 2 tsp dry mustard 1 tsp black
pepper 1 tsp garlic
powder 1 tsp onion
powder 1 tsp dried thyme (or leaves of several fresh sprigs) 1/2 tsp dried oregano 1/2 tsp cayenne
1 box of Smiling Hara tempeh (any flavor you wish), cubed 1 bell
pepper, any color, washed and diced 3 cloves of garlic, minced 1/3 cup of shredded carrots 1 jalapeno, diced (optional) 2 tablespoons of liquid aminos or coconut aminos 1 teaspoon of ground cumin 1/2 teaspoon of
smoked chili
powder Coconut oil
Ingredients: Expeller - pressed canola oil, filtered water, garlic, brown rice syrup, white wine vinegar, pea protein, sea salt, chipotle
peppers, chipotle
powder, mustard flour, natural
smoke flavor, natural flavor, lemon juice concentrate, xanthan gum, paprika extract
With two beans,
peppers, onion, garlic, tomatoes, and warming spices like cumin, chili
powder, and
smoked paprika (or chipotle
powder); there's plenty of flavor so that you won't miss the cheese.
Organic Sprouted Long Grain Brown Rice, Organic Dried Cane Syrup, Organic
Smoked Paprika, Organic Red and Green Bell
Peppers, Sea Salt, Organic Garlic, Organic Tamari (Organic Soybeans, Salt), Organic Red Miso
Powder (Organic Soybeans, Organic Rice, Salt, Organic Aspergillus Oryzae), Organic Red Chili
Powder, Organic Rice Concentrate, Organic Red Chili Flakes, Organic Sunflower Oil, Citric Acid, Organic Cayenne Pepper.