Not exact matches
In a medium sauté pan over medium heat, heat two
tablespoons of pork fat and cook
onions until caramelized, about eight to 10 minutes (a pinch of
granulated sugar will help caramelize the
onions).
1/4 cup reduced - sodium tamari 1
tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon
granulated garlic, garlic powder or 1 large garlic clove, minced 1/2 teaspoon
onion powder or 1/4 cup
onion, minced 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, diced 2 medium sweet potatoes (about 2 pounds), peeled (optional) and diced 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1
tablespoon canola oil Salt and pepper to taste 2
tablespoons parsley, chopped
3 - 4 pounds GARNET YAMS (red - skinned sweet potatoes) 4
tablespoons extra virgin COCONUT OIL, liquified 2 teaspoons each CORIANDER, CARDAMOM and TURMERIC 3/4 teaspoon SEA SALT (or to taste) 1/2 teaspoon
GRANULATED ONION Dash CAYENNE
4
tablespoons butter 1
tablespoon olive oil 2-1/2 pounds yellow
onions, halved lengthwise and sliced 1 / 4 - inch thick 1
tablespoon granulated sugar 1
tablespoon all - purpose flour 1/2 cup dry red wine 4 cups beef stock 1 bay leaf 1
tablespoon fresh thyme 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 demi baguette, sliced 10 ounces Gruyere, grated
1/4 cup reduced - sodium tamari 1
tablespoon mirin (sweet Japanese cooking wine) 1/2 teaspoon
granulated garlic or garlic powder 1/2 teaspoon
onion powder 1 teaspoon toasted sesame oil 1 (8 - ounce) package tempeh, cut into bite - size chunks 2 medium sweet potatoes (about 2 pounds), peeled (optional) and cut into bite - size pieces 2 teaspoons extra virgin olive oil 1/8 teaspoon ground ginger 1/8 teaspoon ground cinnamon 1
tablespoon canola oil Salt and pepper to taste 2
tablespoons finely chopped parsley
1 1/2 pounds ground pork 1/4 cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon
granulated garlic 1 teaspoon
granulated onion 1 teaspoon ground sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2
tablespoons extra-virgin olive oil (EVOO) 2 cups whole almonds 4 large free - range organic eggs 1 1/2 cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2 cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4
tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
In a medium sauté pan over medium heat, heat two
tablespoons of pork fat and cook the
onions until caramelized, about 8 to 10 minutes (a pinch of
granulated sugar will help caramelize the
onions).
12 dried cayenne peppers, seeded and crushed 1/4 cup rice wine 1
tablespoon vegetable oil 2 teaspoons
granulated sugar 1 teaspoon soy sauce 4 thin slices fresh ginger 4 diagonal - cut thin slices green
onion 1 clove garlic, minced 1/4 teaspoon cornstarch mixed with 1/2 teaspoon cold water Dash of dark soy sauce
2
tablespoons All Star Spice (equal parts of
granulated garlic,
granulated onion, Cajun seasoning, lemon pepper, and ground dry mustard)
5
tablespoons sweet paprika 1/4 cup coarse kosher salt 1/4 cup
granulated garlic 2
tablespoons dried oregano 2
tablespoons dried thyme 2
tablespoons onion powder 2
tablespoons cracked black pepper 2
tablespoons ground cayenne pepper 2
tablespoons dried parsley
1 (5 - ounce) salmon filet Coarse kosher or Hawaiian salt 3 tomatoes, seeded and diced 1/3 cup thinly sliced green
onions 1/4 cup finely chopped sweet
onion 2
tablespoons fresh lime juice 1/2 teaspoon
granulated sugar 1/2 teaspoon cracked black pepper
(1) 14 - ounce can diced tomatoes, including juice 1 cup firmly packed brown sugar 1/2 cup
granulated sugar 2 green bell peppers, chopped fine (about 2 cups) 1 medium
onion, chopped fine 2
tablespoons ketchup 2 drops Tabasco 1/8 teaspoon ground black pepper
6 small Red Bliss potatoes about 2 - inches in diameter Salted water 2
tablespoons Dijon - style mustard 3
tablespoons olive oil 1 green
onion, finely chopped 1
tablespoon chopped fresh rosemary 2 cloves garlic, crushed 1 teaspoon
granulated sugar 1 teaspoon hot Hungarian paprika Kosher salt and black pepper, to taste
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
3 prosciutto slices 6 shallots (or 2
onions) 2 oz (55 g) of blue cheese 2
tablespoons of raspberry vinegar (or red wine)(Click here to buy online) 1 1/2
tablespoons of butter 1
tablespoon of
granulated sugar Salt and pepper
Grillin» Shake 6
tablespoons kosher salt 3
tablespoons coarsely ground black pepper 1
tablespoon onion flakes, lightly ground 1
tablespoon granulated garlic 1/2 teaspoon crushed red pepper 1
tablespoon coriander seeds, lightly ground 1 teaspoon dried thyme Combine all the ingredients in a small mixing bowl and stir by hand until well incorporated.
1 1/2 pounds ground chuck 1
tablespoon Worcestershire sauce 1 1/2 teaspoons
granulated onion 1 1/2 teaspoons
granulated garlic 1 teaspoon freshly ground black pepper 4 Miami
onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices red
onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or red leaf lettuce, cut to fit the rolls
Try it on ground beef or turkey, salad dressing, french fries, or even pizza!Ingredients: 2
tablespoons onion powder or
granulated onion 2
tablespoons garlic powder or
granulated garlic 1 1/2
tablespoons smoked paprika * 1
tablespoon dried basil 1
tablespoon dried Continue Reading
1/2 cup apple cider vinegar 1
tablespoon granulated sugar 1-1/2 teaspoons kosher salt 1 cup water 1 red
onion, thinly sliced
2 medium - large white, baking or Yukon gold potatoes, peeled (reserve skin) and cubed to make 3 cups 1
tablespoon olive oil 1
tablespoon vegan butter (I like Earth Balance) pinch of salt 1/2 teaspoon of Liquid Smoke 3/4 cup chopped
onion (medium fine) 1/2 cup chopped celery (split stalks lengthwise and slice crosswise fairly thinly) 1/2 teaspoon dried thyme 1 teaspoon kelp granules (you could try powdered kelp, though I haven't tested it) salt and freshly ground black pepper to taste 3 cups vegetable broth, warmed in the microwave or in a saucepan 2 cups unsweetened soy milk, also warmed in the microwave or in a saucepan (may combine with broth to heat) 1 cup coarsely chopped homemade «seafood seitan» (see below) or Shitake or oyster mushrooms, sauteed in a skillet with 1 - 2 teaspoons olive oil for 2 - 3 minutes over medium - high heat, seasoned to taste with
granulated kelp (in place of salt) liquid smoke to taste 2
tablespoons minced fresh parsley Optional garnish: a teaspoon of fresh minced parsley and a tiny pinch of Old Bay seasoning per bowl
1
tablespoon unsalted butter 1/4 cup chopped yellow
onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3
tablespoons light brown sugar 3
tablespoons dark molasses 2
tablespoons prepared yellow mustard 1
tablespoon fresh lemon juice 1
tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon
granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper In a 2 1/2 quart saucepan over medium heat, cook the
onion in the butter until the
onion is softened (about five minutes).
3-1/2 cups bread flour plus more for worksurface 1 envelope dry active yeast 1-1/2 teaspoons kosher salt 1-1/2
tablespoons granulated sugar 1 large egg, lightly beaten 1-1/2
tablespoons vegetable oil plus more for greasing 1/2 cup warm water 1 egg white for glaze Poppy seeds, sesame seeds, coarse salt and dried
onions for topping
1/4 cup quinoa 1/2 cup water One 15 - ounce can kidney beans, drained and rinsed 2
tablespoons barbecue sauce 2
tablespoons ketchup 2
tablespoons low - sodium soy sauce 1
tablespoon yellow mustard 1 teaspoon
onion powder (
granulated) 1 teaspoon garlic powder (
granulated) 1
tablespoon Italian seasoning 1/2 teaspoon paprika 1/3 cup vital wheat gluten In a small saucepan, combine the quinoa with 1/2 cup of water, cover, and bring to a boil.
ingredients MEXICAN LENTIL SOUP: 1
tablespoon olive oil 1 yellow
onion (peeled, small dice) 2 carrots (peeled, small dice) 1 red bell pepper (seeded, small dice) 2 teaspoons chili powder 1 teaspoon cumin 1 (15 - ounce) can mild salsa 1 and 1/2 cups dried green lentils (picked over, rinsed, drained) 1 (15 - ounce) can fire - roasted tomatoes (diced) 6 cups organic chicken stock 1/4 cup cilantro (roughly chopped, to garnish)(optional) 1/4 cup sour cream (optional) Kosher salt and freshly ground black pepper (to taste) SKILLET CORNBREAD: 1 1/4 cup coarse ground cornmeal 3/4 cup all - purpose flour 1
tablespoon granulated sugar 1 teaspoon Kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 cups buttermilk 2 eggs (lightly beaten) 8
tablespoons unsalted butter (melted, divided) 1 cup frozen kernels (thawed)
1/2 pound whole wheat yakisoba noodles, frozen and pre-cooked (or 4 ounces dry noodles) 1/3 cup reduced - sodium soy sauce 1/4 cup water 2
tablespoons cider vinegar 1 1/2 teaspoons
granulated sugar 1 1/2
tablespoons toasted sesame oil 1 teaspoon vegetable oil 1/2 pound bok choy, washed and chopped into 1 - inch pieces 2 teaspoons garlic, peeled and minced 1 teaspoon ginger, peeled and minced 2 green
onions, washed and finely chopped (both white and green parts) 3/4 pound firm tofu, cubed into 1 - inch pieces 2 teaspoons fresh cilantro, washed and chopped (stems removed)
1/3 cup course kosher salt 1/3 cup smoked paprika 1/3 cup freshly ground black pepper 1/4 cup
granulated garlic 1/4 cup
granulated onion 3
tablespoons white pepper 2
tablespoons seasoned salt 2
tablespoons cayenne pepper 2
tablespoons dried thyme 2
tablespoons dried basil 1
tablespoon dried oregano
2 large yellow
onions, thinly sliced 1/2 cup bottled chili sauce 1
tablespoon water 1
tablespoon distilled white vinegar 3/4 teaspoon
granulated sugar
1/2 cup chopped yellow
onion 1 jalapeño, stemmed, seeded and chopped 3
tablespoons white wine vinegar 2
tablespoons soy sauce 2
tablespoons canola oil 1/2 teaspoon Krista's Jamaican Hot Sauce (or your favorite hot sauce) 1/2 teaspoon ground allspice 1/4 teaspoon
granulated garlic 1/4 teaspoon cinnamon 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon nutmeg 40 large, deveined, unshelled shrimp (about 2 pounds) 2 limes, cut into quarters, for serving
For the dry rub: 2
tablespoons cracked black pepper 2 teaspoons sweet paprika 1
tablespoon kosher salt 1 teaspoon garlic powder 1 teaspoon
granulated onion 1 teaspoon dried parsley 1 teaspoon chile powder 1 teaspoon dried oregano 1 teaspoon
granulated sugar
1
tablespoon unsalted butter 1/4 cup chopped yellow
onion 1 1/2 cups good - quality ketchup 1/4 cup chili sauce 3
tablespoons light brown sugar 3
tablespoons dark molasses 2
tablespoons prepared yellow mustard 1
tablespoon fresh lemon juice 1
tablespoon Worcestershire sauce 1 teaspoon chile powder 1/2 teaspoon
granulated garlic 1/2 teaspoon coarse kosher salt 1/2 teaspoon ground black pepper
1 pound large (31 — 35 or 26 — 30) shrimp 1
tablespoon olive oil 1
tablespoon unsalted butter 1 medium yellow
onion, chopped (about one cup) 1 small green bell pepper, seeded and diced (about one cup) 1 rib celery, diced (about 1/2 cup) 1 quart Creole sauce (recipe below) 1 teaspoon
granulated sugar 1/2 teaspoon smoked kosher salt 1/2 teaspoon ground cayenne 2 cloves garlic, minced (about one teaspoon) 1 bay leaf 1 to 2
tablespoons Cajun or Creole seasoning 1
tablespoon Worcestershire sauce 1 teaspoon Louisiana - style hot sauce or to taste 1 scallion, sliced 1
tablespoon minced fresh parsley Cooked rice
For the relish: 2 (16 - ounce) cans whole beets 1/2 cup
granulated sugar 1/4 cup white vinegar 1/2 cup sliced red
onion 2
tablespoons lemon juice 1 teaspoon kosher salt 1/4 cup well - drained horseradish
Rub: 2
tablespoons cracked black pepper 1
tablespoon coarse kosher salt 1 teaspoon
granulated garlic 1 teaspoon
granulated onion 1 teaspoon dried parsley 1
tablespoon chili powder 1 teaspoon dried oregano 1
tablespoon hot Hungarian paprika
2 large red
onions 1 1/2 cups white vinegar 1/3 cup
granulated sugar 3 cloves garlic, sliced 2 Bay leaves 2
tablespoons pickling spice 1 teaspoon freshly - ground black pepper 1 small chile (such a serrano), minced
1 pound elbow macaroni 4
tablespoons Cabot Unsalted Butter 2 1/4 teaspoons ground mustard, preferably English mustard 2 teaspoons kosher salt 1/2 teaspoon
granulated onion or
onion powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon ground cayenne pepper 4 cups water 4 ounces Cabot Cream Cheese, cubed (about 1 cup) 1 cup whole milk 8 ounces Cabot Seriously Sharp Cheddar, grated (about 2 cups) 8 ounces Cabot Monterey Jack, grated (about 2 cups)
cooked small shrimp (often called salad shrimp) 1 rib celery, diced 2
tablespoons diced English cucumber 2
tablespoons diced red
onion 1
tablespoon extra virgin olive oil 1
tablespoon rice vinegar 1 1/2 teaspoons white
granulated sugar 1/4 teaspoon fine ground sea salt