Whisk lime juice, oil and 1/2
teaspoon paprika in small bowl until blended.
Not exact matches
Place the squares on a baking dish drizzled with olive oil, dried herbs, a
teaspoon of
paprika and a sprinkling of salt and then bake
in a 190C oven for about 15 - 20 minutes, until deliciously soft.
Place the water, nutritional yeast, starch, / 4
teaspoon salt, mustard,
paprika and cayenne
in your blender, and blend on high 30 seconds, or until smooth.
Mix the milk with the eggs
in one; the flour mixed with the seasoned salt, 1 1/2
teaspoons black pepper,
paprika and cayenne
in another; and the meat
in a third.
2 tablespoons extra virgin olive oil 1 medium onion, thinly sliced 2 cloves garlic, peeled and smashed 1/2
teaspoon fine grain sea salt 1
teaspoon sweet
paprika 1
teaspoon garlic powder 1 chipotle pepper
in adobo sauce, chopped 1 cup grated orange - fleshed sweet potato 1 cup cashews, soaked for an hour 1 cup water, if needed 2 tablespoons fresh lemon juice, or to taste
Two
teaspoons of smoked
paprika may seem like a lot, but it will help to form a nice crust on the pork as it sears
in the pan.
Italian - Style Beef Sausage Variation: Prepare Italian - Style Beef Sausage by combining 1 pound Ground Beef (93 % lean or leaner) with 1
teaspoon fennel seed, 1/2
teaspoon salt, 1/4
teaspoon coriander, 1/4
teaspoon garlic powder, 1/4
teaspoon paprika, 1/4
teaspoon black pepper and 1/8 to 1/4
teaspoon crushed red pepper
in large bowl, mixing lightly but thoroughly.
Add
in a
teaspoon of hot
paprika, and a half
teaspoon each of roasted coriander, garlic powder, salt & pepper.
In a third plate, whisk eggs, mayonnaise,
paprika, cayenne pepper (if using), and 1/4
teaspoon black pepper until combined.
For the Southwest Dipping Sauce: Combine
in a small bowl 1/2 cup mayonnaise, 1
teaspoon of lime juice, 2
teaspoons honey, 1
teaspoon white vinegar, 1/4
teaspoon cayenne pepper, 1/2
teaspoon paprika, 1/4
teaspoon cumin, 1/4
teaspoon garlic salt, 1/4
teaspoon dry oregano.
In a food processor, combine the lemon juice, garlic, 1 and 3/4 cups of the cilantro, cumin, smoked
paprika, cayenne pepper, 1/2
teaspoon salt, and half of the almonds.
2 15oz cans low sodium black beans, drained and rinsed 1/2 medium red onion, roughly chopped (the other half is going on the burgers so slice
in half so you get the rings) 2 garlic cloves, minced 2 tablespoons minced fresh cilantro 1 tablespoon minced fresh parsley 1 large egg 1
teaspoon kosher salt 1/2
teaspoon fresh ground black pepper 1/2
teaspoon ground cumin 1/2
teaspoon hot smoked
paprika 1/2 cup plain breadcrumbs vegetable oil for grilling
In medium bowl combine onion and cauliflower and toss with 2 tablespoon of olive oil, 1/2
teaspoon sea salt and 1/2
teaspoon sweet
paprika until olive oil, spices and vegetables are evenly distributed.
Stir together the cornstarch,
paprika, garlic powder, cayenne, 3/4
teaspoon salt and a few grinds of black pepper
in a small bowl.
3 Tablespoons (or more) vegetable oil 1 chicken, cut up 1 large onion, chopped 3 cloves of garlic, minced 1/2 cup to 1 cup chicken stock 2 Tablespoons tomato paste 1/2 cup dry white wine 2 Tablespoons hot
paprika) If not available, add regular
paprika and 1
teaspoon cayenne) pinch of thyme 1/2 cup sour cream Thickening: 1 cup milk and 2 Tablespoons flour
in a covered jar; shake hard before pouring into the sauce.
Cayenne - Infused Meat Marinade 1
teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2
teaspoons ground cayenne chile 1
teaspoon ground
paprika 2
teaspoons fresh oregano 1/2
teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut
in1 1/2 - inch squares 1 small onion, cut
in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8
teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2
teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2
teaspoons Cayenne - Infused Meat Marinade, above
What's an economical substitute for 1
teaspoon of hot Hungarian
paprika (it's $ 6 a can
in my grocery)?
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 Oil 8 skin - on, bone -
in chicken thighs Salt 1 large onion chopped 4 cloves garlic, minced 3 small carrots, finely diced 2 stalks celery, finely diced 1 red pepper, diced 1 green pepper, diced 1 jalapeño pepper, seeds removed, minced 1 1/2
teaspoons turmeric 2
teaspoons sweet
paprika 1
teaspoon ground cumin 2 cups long - grain white rice 1/2 bunch kale, stem removed, leaves cut into ribbons and rubbed with salt (I like lacinato, but use whatever you like) 1 cup frozen peas, left to defrost on the counter while you make the rest of the meal 2 tablespoons chopped cilantro Juice of half a lemon, plus lemon wedges for garnish
We like Brummel & Brown Vegetable Oil and Yogurt Spread 2 Tablespoon Bigfat's 3o8 garlic ginger hot sauce 1/4
teaspoon salt Breading 1/2 cup all - purpose flour 1/4
teaspoon paprika 1/4
teaspoon cayenne pepper (These wings are also great without the breading if you prefer) Heat oil
in a deep fryer to 375 degrees F (190 degrees C).
1 can tomatoes (15 oz) 3 cans chickpeas (4.5 cups cooked) 2 quarts water 1 onion 5 oz spinach 6 - 8 cloves garlic, minced 1/2 tsp cinnamon 1
teaspoon cumin 1/8
teaspoon cayenne pepper 1
teaspoon paprika optional 1 cup red wine optional 1 - 2
teaspoons porcini mushroom powder
In a large soup pot, pour in water,.
In a large soup pot, pour
in water,.
in water,...
2 onions (scrubbed and chopped
in large pieces) 6 carrots (scrubbed chopped
in large pieces) 4 stalks of celery (scrubbed and chopped
in large pieces) 4 large potatoes (scrubbed and cut
in thirds) 1 head of cabbage (rinsed and chopped
in large pieces) 2 quarts of vegetable stock or water 1 cup white wine or water 1 slab (8 oz) tempeh (optional) 1 tablespoon ground coriander 1 tablespoon sweet
paprika 1
teaspoon cumin 1
teaspoon cardamom 1
teaspoon whole coriander seeds 1
teaspoon salt (optional) 1
teaspoon white pepper 2
teaspoons fennel seeds 2
teaspoons caraway seeds 1/2
teaspoon cayenne pepper
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
3 - 4 cups cooked elbow macaroni 2 tablespoons olive oil 1 large onion, 1 / 2 - inch dice 1 pound ground beef 2 cans (14.5 oz each) diced tomatoes
in juice 1 can (14.5 oz) S&W Italian Stewed Tomatoes 1 can (14.5 oz) low sodium chicken broth 1/2 cup tomato paste 2 tablespoons minced Italian parsley 2 tablespoons minced fresh basil 1 tablespoon minced fresh thyme 2
teaspoons kosher salt 1/2
teaspoon freshly ground black pepper A dash each: Crushed red pepper Aleppo pepper Ground cardamom Ground coriander Italian herb seasoning Hungarian
paprika Zatar
Combine
paprika, 1/2
teaspoon salt, cumin, coriander and turmeric
in a small bowl.
In a large shallow dish, mix together panko, Parmesan, Italian seasoning,
paprika, 3/4
teaspoon of salt and 1/4
teaspoon of pepper.
Jar Piquillo Peppers (without sugar add)-- rinse and remove seeds 1 Cup Strained Tomatoes (I used Bionaturae
in a glass jar) or 1 Large Tomato — grated, skin discarded 1/2 Cup Toasted Almonds 1/2 Cup Manchego Cheese (I used raw aged 12 months — Mitica) 1 Tablespoon Sherry Vinegar 2
Teaspoons Hot
Paprika 1 Tablespoon Sea Salt
1 (8 ounce) can tomato sauce (without sugar) 1 (6 ounce) can tomato paste 1
teaspoon dried oregano 1
teaspoon dried basil 1
teaspoon garlic powder 1/2
teaspoon onion powder 1
teaspoon ground sweet
paprika 1
teaspoon sugar 1/4
teaspoon salt Fresh cracked pepper to taste 2 Tablespoons olive oil 1
teaspoon white vinegar Place all the ingredients
in a medium sized bowl and stir together.
Chipotle Pig Powder 3 (or more) dried Chipotle peppers 2
teaspoons seasoned salt 3 tablespoons freshly ground black pepper 2 tablespoons dried oregano 1 tablespoon smoked hot
paprika 1 Bay leaf 1
teaspoon ground cumin 1
teaspoon onion powder Combine all of the ingredients
in a spice grinder and pulse to incorporate.
Refined coconut oil, for the baking sheet 3/4 cups whole wheat panko (Japanese bread crumbs) or whole wheat bread crumbs 1/3 cup vegan chicken bouillon 3 tablespoons cornmeal 1/2 tablespoon fine sea salt 3/4
teaspoon paprika 1/4
teaspoon cayenne powder 1 cup soy milk 3/4 cup brown rice flour 1-1/2 pounds seitan (
in larger blocks as opposed to thin slices), broken into large hunks
3 red bell peppers cut
in half 2 tablespoons oil (butter / ghee / lard) 1 medium onion, finely diced 4 cloves of garlic, minced 1 lb of grass fed beef (or bison) 1 medium tomato, diced 2 tablespoons tomato paste 1
teaspoon sea salt 1
teaspoon paprika 1/4
teaspoon basil 1/4
teaspoon oregano 1/4
teaspoon marjoram 1/4
teaspoon thyme Red pepper flakes (to taste) Grated cheese
1 Tbsp
paprika (smoked is best) 1/2
teaspoon salt 1/4
teaspoon black pepper Marinade the chicken nibbles for 30 mins and either bake
in the oven or BBQ.
To make the batter add 1/2 cup of all - purpose flour into a bowl, make a well
in the middle and crack 1 organic egg into the well, lightly beat the egg without mixing it with the flour, then add 2 tablespoons of water and mix everything together, finely mince 1 clove of garlic and finely dice 1/2 of an onion and add them to the batter, then add a 1/4
teaspoon of smoked
paprika, 1/2
teaspoon of sea salt, some freshly cracked black pepper and the minced spinach, mix everything together until well mixed
In a small bowl, add the finely chopped cucumber, the remaining 1/2
teaspoon of salt, the smoked
paprika and olive oil and stir to combine.
In a large bowl, stir with a whisk: 2 cups all - purpose flour optional: 2
teaspoons baking powder (for very slightly puffier cheese puffs, although I tried with and without and could not see the difference) 1/8
teaspoon paprika, fine quality 1/8
teaspoon dried mustard powder, fine ground 1/8
teaspoon white pepper 1/2
teaspoon salt optional: 1/2
teaspoon fresh super-fine lemon zest if using a micro zester, otherwise, super-fine chopping is required — or it will taste too lemony
In a bowl, whisk together the egg white, salt, 1
teaspoon of cumin, 1
teaspoon of
paprika, and the cayenne.
First, dip them
in a combination of 3 tablespoons of flour, 1/2
teaspoon cayenne, and 1 tablespoon of smoked
paprika.
In a small bowl, combine the remaining 1/8
teaspoon of cumin and the remaining 1/8
teaspoon of
paprika.
Combine the flour,
paprika, cayenne, garlic powder, dried mustard, onion powder, oregano, black pepper and remaining 1
teaspoon salt
in a large resealable bag and shake to mix well.
Test the mixture by frying up a
teaspoon full
in a frying pan with a little
paprika and chili powder sprinkled on top.
Ingredients: 2 tablespoons olive oil 1 pound white potatoes, peeled and cut into 1 / 2 - inch dice I onion, cut
in half lengthwise then thinly sliced 4 garlic cloves, thickly sliced 1
teaspoon paprika 3/4
teaspoon cardamom 1/4 to 1/2
teaspoon cayenne pepper (to taste) 1/2
teaspoon salt 1/4
teaspoon black pepper 1 tablesppon chopped fresh Italian parsley 1 tablesppon chopped fresh basil or 1
teaspoon dried 3/4 cup Chicken Stock 3/4 cup Tomato Sauce Serves 4 to 6Printable VersionHeat the olive oil
in large saute pan set on high heat until sizzling, about 2 minutes.
Stir together the panko, garlic powder, oregano,
paprika, and 1/2
teaspoon of the salt
in a large bowl to combine.
I added a half
teaspoon of
paprika (like I used
in my old non-vegan version) and a little garlic powder, gluten - free pasta and bread crumbs and baked it.
Meanwhile, combine rice, cheese,
paprika, remaining 1
teaspoon thyme, salt and pepper
in a medium bowl.
ingredients RICE JOLLOF WITH CHICKEN: 2 tablespoons olive oil 1 chicken (broken down into 8 pieces, breasts cut
in half crosswise) 1 1/2
teaspoons curry powder 1
teaspoon cayenne pepper 1/2 small onion (peeled, roughly chopped) 1 clove garlic (peeled) 1 cup canned plum tomatoes with their juices (whole) 1 scotch bonnet (stem and seeds removed, roughly chopped) 2 small red bell peppers (stems and seeds removed, roughly chopped) 2 cups chicken stock 2 cups rice 2 bay leaves 2
teaspoons thyme leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley leaves (to garnish) CHAKALAKA: 2 tablespoons olive oil 1 large red onion (peeled, diced) 1 jalapeno pepper (thinly sliced into rings, optional to remove seeds) 2 cloves garlic (peeled, minced) 1/4
teaspoon curry powder 1/4
teaspoon turmeric 1/4
teaspoon paprika 1 red bell pepper (stemmed, seeded, thinly sliced into strips) 1 yellow bell pepper (stemmed, seeded, thinly sliced into strips) 3 carrots (peeled, grated) 1 15 - ounce can vegetarian baked beans (TK BUSH»S) 1 cup frozen peas (thawed) Kosher salt and freshly ground black pepper (to taste)
1 bay leaf 1
teaspoon paprika 1
teaspoon Worcestershire sauce 1 onion, chopped 4 cups beef broth 3 potatoes, diced 4 carrots, sliced 3 stalks celery, chopped 1
teaspoon Steak Dust, optional [
In the spice aisle]
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.
4 cups vegetable stock 5 tablespoons olive oil 1 cup diced onion (more than half a medium - size onion) 1 cup seeded and diced bell pepper of your favorite color (about 1 medium) 1 16 - ounce bag frozen black - eyed peas, or 1 cup dried black - eyed peas, cooked * 1 1/2
teaspoons smoked
paprika 2 cloves garlic, chopped finely 1 1/4 cups tomato puree 1/2
teaspoon crumbled saffron (optional) 1/2 cup white wine you enjoy drinking 1/2
teaspoon salt, plus more to taste 2 cups (1 pound) uncooked short - grain white rice Optional garnishes: Pickled peppers, chopped fresh parsley, lemon zest Tools: 15 - inch paella pan (or use a shallow, lidless skillet as close to 15 inches
in diameter as possible)
In a small bowl, mix together salt, black pepper, cayenne,
paprika, 1/4
teaspoon garlic powder, onion powder, thyme and parsley.
* 2 tablespoon olive oil * 1 onion, chopped * 2 stalks celery, chopped fine * 1 cup black quinoa, rinsed
in cold water and drained (use a fine mesh strainer for this, as quinoa seeds are pretty small) * 1/2 cup red lentils, rinsed
in the strainer with the quinoa * 2 1/2 -3 cups water (or use chicken or vegetable stock) * 1/4 cup pitted black olives (I used oil - cured olives) * 1 - 2
teaspoons minced preserved lemon rind * 1 - 2 cups minced parsley * pinch or two of smoked
paprika