Sentences with phrase «teaspoon cayenne pepper coarse»

Not exact matches

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

1/3 cup Spicy Southwestern Peanut Better 2/3 cup olive oil (divided use) 4 (8 - to 12 - ounce) fresh rib - eye steaks, trimmed 1/2 teaspoon coarse salt 2 large sweet onions, sliced into rings 1/4 inch thick 1/2 teaspoon cayenne pepper

Pumpkin and Black Bean Soup: 2 tablespoon extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned or packaged vegetable stock 1 can (14 1/2 ounces) diced tomatoes in juice 1 can (15 ounces) black beans, drained 2 cans (15 ounces) pumpkin puree 1 cup heavy cream 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper, more or less to your liking Coarse salt 20 blades fresh chives, chopped or snipped, for garnish

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 assorted fingerling potatoes • 1/2 cup freshly shelled green peas or frozen peas (no need to thaw) • 1/2 cup finely chopped red onion • 2 tablespoons mustard oil, mustard canola blended oil, or canola oil • 1 tablespoon coriander seeds • 1 teaspoon cumin seeds • 1 teaspoon fenugreek seeds • 1/2 teaspoon cayenne pepper • 1/4 teaspoon ground turmeric • 1 cup plain Greek yogurt, whisked until smooth • 1/4 cup finely chopped fresh cilantro leaves and tender stems • 1 teaspoon coarse sea or kosher salt

1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained 2 tablespoons almond butter or tahini 2 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice 1 clove fresh garlic, finely chopped (optional) 1/2 teaspoon coarse salt 1/2 teaspoon ground coriander Dash cayenne pepper 2 to 3 tablespoons water

1/2 to 1 cup raw cashews, ground into coarse meal 1/2 cup fresh peas, shelled and blanched (or frozen peas, thawed) 3/4 cup cauliflower, cut into small florets 1/4 cup green onion, finely diced 1 cup russet potato, peeled, cubed and simmered until tender and cooled 1 1/2 tablespoons curry powder 1 tablespoon onion powder 3 tablespoon fresh cilantro, minced 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne (optional) 1/4 teaspoon sea salt (optional) Burger buns

1 pound raw unsalted cashews or peanuts 8 fresh kaffir (makrut) lime leaves 3 tablespoons fresh lime juice 3 tablespoons coconut palm sugar or granulated sugar 1 tablespoon peanut or olive oil 1 teaspoon cayenne pepper 2 1/2 teaspoons Bali sea salt or coarse sea salt

1 teaspoon chili powder, preferably ancho (if you use a regular supermarket chili powder, cut down the cumin below) 1 teaspoon smoked paprika 3/4 teaspoon ground cumin 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper, or more to taste 3/4 cup pecans 3/4 cup raw almonds 1/2 cup dry roasted peanuts 1/2 cup raw pistachios 2 tablespoons extra virgin olive oil 2 tablespoons agave nectar 1/2 teaspoon coarse salt (I like Maldon sea salt on these)

1/4 cup extra-virgin olive oil 1 teaspoon coarse sea salt 1/4 teaspoon cayenne 1/2 teaspoon freshly ground black pepper 1 medium - size eggplant (about 1 pound), sliced crosswise into 1 / 2 - inch rounds 2 medium - size red onions, sliced crosswise into 1 / 2 - inch rounds 4 heirloom tomatoes, cut crosswise into 1 / 2 - inch slices 1 loaf of rustic bread, cut diagonally into eight 1 / 2 - inch slices Freshly ground white pepper Fine sea salt

3 tablespoons extra-virgin olive oil 1/2 cup finely chopped red onion 1/4 teaspoon coarse sea salt 1/8 teaspoon cayenne pepper 1 large clove garlic, minced 1 cup diced, peeled peaches 1 cup tomato sauce 1/4 cup water 1/4 cup red wine vinegar 1/4 cup pomegranate molasses 3 tablespoons freshly squeezed lime juice 2 tablespoons tamari 2 tablespoons tomato paste 1 - 3 tablespoons chopped chipotle chili in adobo sauce 2 teaspoons minced fresh sage

1 1/2 cups all - purpose flour 1 tablespoon malt vinegar 2 teaspoons baking powder 1 1/2 teaspoons Cajun spice 1 teaspoon Old Bay seasoning 1/2 teaspoon coarse kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 2 cups brown ale (Newcastle is a good choice)

4 (5 - ounce) red snapper fillets or 4 (8 - ounce) cod or halibut fillets 2 teaspoons fresh lemon juice Coarse smoked kosher salt Freshly ground black pepper Ground cayenne chile 1 teaspoon ground allspice 2 tablespoons vegetable oil 1/2 cup finely chopped sweet bell pepper 1/2 cup finely chopped red onion 1 Scotch Bonnet chile, seeded and finely diced 1/2 cup dry white wine 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1/2 teaspoon ground cayenne pepper 1 teaspoon hot pepper sauce such as Walkerswood Jamaican Scotch Bonnet Pepper Sauce 2 cups peeled, diced and drained tomatoes Lime or lemon wedges, for serving Fried plantains, for serving Coconut rice, for serving

2 pounds head - on large shrimp (or one pound headless 21 / 25 shrimp; 10 shrimp per person) 2 tablespoons Creole or Cajun seasoning (see recipe below) 1 pound unsalted butter, divided 1 cup finely chopped yellow onion (about 1/2 medium onion) 6 cloves garlic, peeled and minced (about 2 tablespoons) 1/2 cup finely chopped celery (about one rib) 1/4 cup minced fresh parsley 1 tablespoon ground cayenne chile 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 2 teaspoons coarse kosher salt 1 tablespoon freshly cracked black pepper (use a large grind) 2 tablespoons Worcestershire sauce 2 teaspoons hot sauce 2 teaspoons fresh lemon juice Lemon wedges, for serving Crusty bread, for serving 4 green onions, chopped, for garnish

3 pounds lean lamb, trimmed 1 tablespoon salt 1 1/2 tablespoons cumin 2 teaspoons coarse ground black pepper 1/4 cup paprika 1 1/2 teaspoon cayenne pepper 1 teaspoon cinnamon 1/2 cup pomegranate juice 1 1/2 tablespoons minced garlic 1 teaspoon dry ginger 1 teaspoon thyme leaves Natural or vegetable casings

For the brine: 1 1/4 cups granulated sugar 1/2 cup coarse kosher salt 2 tablespoons diced shallots 1 tablespoon minced garlic 2 teaspoons cayenne pepper sauce 1/2 teaspoon ground allspice 3 bay leaves, crumbled

Layered Mediterranean White Bean Dip White Bean Dip: 1 can (15 ounces) cannellini beans (white beans) or chickpeas (garbanzo beans), rinsed and drained 2 tablespoons fresh lemon juice 1 small clove fresh garlic, finely chopped 1/2 teaspoon coarse salt Dash cayenne pepper 2 tablespoons extra virgin olive oil 1 to 2 tablespoons water, optional 6 medium fresh basil leaves Tomato and Olive Topping: 1 cup cherry or grape tomatoes, quartered 1/2 cup pitted kalamata olives, coarsely chopped 2 tablespoons chopped fresh basil 1 tablespoon extra virgin olive oil 1/2 teaspoon finely shredded lemon peel Flatbread crackers or whole wheat pita chips

2 cups pecan halves 2 tablespoons pure maple syrup 1/2 teaspoon garam masala 1/8 teaspoon ground ginger Dash cayenne pepper 1/8 teaspoon coarse salt

• 1/3 cup Spicy Southwestern Peanut Better • 2/3 cup olive oil (divided use) • 4 (8 to12 - ounce) fresh rib - eye steaks, trimmed • 1/2 teaspoon coarse salt • 2 large sweet onions, sliced into rings 1/4 inch thick • 1/2 teaspoon cayenne pepper

8 (U-16) shrimp, peeled and deveined, tails intact 4 slices prosciutto, sliced in half lengthwise 2 jalapeño chiles 1/4 cup olive oil 1/4 cup chili sauce 2 tablespoons minced green onion 2 teaspoons lemon juice 2 cloves garlic, minced (about two teaspoons) 1 teaspoon coarse kosher salt 1/2 teaspoon ground cayenne pepper 1/2 teaspoon freshly ground black pepper 1/4 cup minced green onions, for garnish

Pumpkin and Black Bean Soup 4 - 6 servings Cook 20 min 5 min prep 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 3 cups canned vegetable stock 1 (14 1/2 ounce) can diced tomatoes with juice 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream or milk 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish