Sentences with phrase «teaspoon pepper hot»

Yield: 8 servings Prep Time: 15 minutes Cook Time: 8 hours Total Time: 8 hours and 15 minutes Ingredients: 1 pound lean ground beef 1 medium onion, chopped 1 green bell pepper, diced 1 (28 ounce) can diced tomatoes with juice 2 cups tomato juice 2 (15.25 - ounce) can black beans, drained 1 (15 ounce) can pumpkin puree 2 tablespoon chili powder 2 teaspoon cumin 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 teaspoon pepper hot sauce to taste Directions: One Year Ago: Turkey Shepherd's Pie.

Not exact matches

Butternut Spaghetti (serves 4 - 6) 1/4 medium butternut squash 1 apple — peeled, cored and sliced into a matchstick shape two handfuls shredded Swiss chard or other greens of choice 1/2 cup fresh cranberries Almond Butter Sauce 1/2 cup almond butter 3/4 cup purified water juice and zest of 1 lemon 1/2 tablespoon chopped fresh ginger 1 tablespoon honey 1/2 teaspoon ground cinnamon 1/2 teaspoon ground coriander 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg seeds of 1 cardamom pod 1/4 teaspoon hot pepper flakes

(180 g)(3/4 cup) sugar 7.5 oz (220 g)(1 cup) unsalted butter 1/4 cup sifted flour 1/4 cup milk 4 large eggs 2 - 3 teaspoons of Habanero jam (or other hot chile pepper jam) Confectioner's sugar for decoration

3 large parsnips — scrubbed clean, cored, cut lengthwise into long wedges coconut oil sea salt and freshly ground black pepper 1/4 teaspoon to 1 teaspoon paprika, depending on how hot your paprika is 2 handfulls walnuts — roughly chopped 2 handful raisins 1 pomelo — segmented 4 cups baby spinach

Smooth Vegetable Gazpacho with Watermelon Pieces (serves 4) about 11 heirloom tomatoes — skin and seeds removed (you might have to blanch them quickly so that the skin comes off easier) 4 small pickling cucumbers or 1 - 2 large cucumbers — peeled, seeds removed 1 cup packed basil leaves or more to taste 1 cherry pepper or another hot pepper to taste — seeded 1 - 2 garlic cloves (optional, if you like a more pronounced flavour) 1 small shallot (optional, same reason as above) 2 tablespoons red wine vinegar 2 tablespoons olive oil 1 teaspoon sea salt freshly ground black pepper — to taste ripe, chilled watermelon — cut into bite - size pieces

1 yellow wax hot pepper, seeds and stem removed, chopped 6 cloves garlic 2 cups split pea flour 1 cup water 1 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon dried thyme 1 teaspoon commercial West Indian masala 1 teaspoon baking powder Soy or canola oil for frying (about 1 inch deep in a frying pan)

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 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

• 1 1/2 pounds very thinly sliced beef sirloin (I get mine from Trader Joe's), or ribeye • Salt • Cracked black pepper • 1/4 teaspoon onion powder • 4 tablespoons all - purpose flour, divided use • Olive oil • 2 onions, quartered and thinly sliced • 10 ounces white mushrooms, sliced • 1/2 teaspoon dried thyme • 2 cloves garlic, pressed through garlic press • 4 cups beef stock, hot • 4 sourdough bread bowls, centers hollowed out and reserved for dipping • 4 slices provolone cheese

2 chicken seitan cutlets 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme salt and pepper 1 tablespoon olive oil 1/2 large onion, chopped 3 — 4 ounces soyrizo 2 cloves garlic, minced 1 small carrot, minced 1 roasted red pepper, chopped 1/3 to 1/2 cup vegetable broth 1/2 cup frozen peas, run under hot water 2 tablespoons chopped parsley rice to serve

1/2 lemon 1/2 lime 2 1/2 cups water 3 tablespoons palm sugar 7 fresh or frozen kaffir lime leaves, cut into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick) slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20 fresh mint leaves

3/4 cup fat - free low - sodium chicken broth 1 1/2 teaspoons brown sugar 1 teaspoon salt 2 teaspoons tomato paste 1/4 teaspoon crushed red pepper flakes 1/4 teaspoon fresh ground black pepper 1 (14 ounce) cans light coconut milk 2 cups butternut squash, 3 / 4 - inch cubes 1 cup red bell peppers, julienned 1 lb large shrimp, peeled, deveined and halved lengthwise 2 cups hot cooked basmati rice 1/4 cup fresh lime juice 3 tablespoons minced fresh cilantro

Hoisin sauce 1/2 cup soy sauce 1/4 cup peanutbutter or black bean paste 1 tablespoon honey 1 tablespoon molasses 1 1/2 tablespoons white vinegar 4 teaspoons sesame oil 1/4 teaspoon freshly ground black pepper hot sauce, according to taste

Add in a teaspoon of hot paprika, and a half teaspoon each of roasted coriander, garlic powder, salt & pepper.

Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2 tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish

Add the cream, 1 teaspoon salt, and 1/4 teaspoon pepper, hot sauce and bring to a full boil.

4 cups cauliflower florets (about 1/2 head) 1/2 cup finely diced red bell pepper 3 tablespoons water 3 egg whites 4 ounces shredded Cabot Sharp Cheddar (about 1 cup) or Cabot Two State Farmers» Shredded Cheddar Cheese 1/4 cup minced scallion greens 10 dashes Tabasco sauce or another hot sauce to taste 1/2 cup almond meal 1 teaspoon baking powder 1/4 teaspoon salt

PUT hot dogs in buns and add to each: 1 teaspoon mustard, 1 tablespoon each relish and onion, 2 tomato wedges, a pickle half, peppers, and celery salt, if using.

1 1/4 cups elbow noodles Salt 2.5 ounces extra-sharp cheddar cheese, cut into small cubes 1 tablespoon plus 1/2 teaspoon flour 3/4 teaspoon salt 3/4 teaspoon dry mustard A pinch or two fresh ground pepper A pinch cayenne pepper or red pepper flake A pinch of ground nutmeg 1/3 cup sour cream 1 egg, lightly beaten 3 tablespoons yellow onion, finely chopped or grated 3/4 cup half - n - half 3/4 cup heavy cream 2 shakes Worcestershire sauce 1 dash hot sauce (tobasco) 3/4 cup (about 5 ounces) extra-sharp cheddar cheese, grated

I also prefer mine a little hotter so I add two more chili peppers and a half teaspoon of cayenne pepper at this point for some extra heat.

1 large eggplant, cut into 1» square pieces 2 tablespoons extra virgin olive oil, divided Salt & pepper, to taste 4 oz dry wheat spaghetti 1 cup red onion, diced 2 garlic cloves, minced 1/2 lb hot Italian turkey or chicken sausage (make sure to get the spicy kind), casings removed 1 1/2 cups marinara sauce 2 teaspoons crushed red pepper flakes 1 cup 2 % reduced fat shredded Mozzarella cheese 3/4 cup grated Parmesan cheese, divided 1/4 cup seasoned bread crumbs a few basil leaves for garnish, sliced (optional)

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

Prep Time: 30 mins Total Time: 45 mins Serves 6 6 extra large / jumbo eggs 1/4 cup Buttermilk Ranch Dressing, more as needed 2 teaspoons hot sauce, or to taste 1/4 teaspoon Lawry's Seasoned Salt, or to taste 1/4 teaspoon black pepper, or to taste Finely chopped fresh chives (optional garnish)

Ingredients: 2-1/2 cups breadcrumbs 1-1/2 teaspoons salt 1/2 teaspoon pepper 2 large eggs 4 chicken tenders 1/4 cup plus 2 Tbsp Kelapo Coconut oil 2 tablespoons butter 6 tablespoons hot pepper sauce 3/4 cup crumbled blue cheese Directions: 1.

Add the buttermilk, mayonnaise, sour cream, vinegar, onion powder, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper and hot sauce to a food processor.

• 1 cup sugar • 1 cup chocolate chips • 1/2 cup cocoa powder • 1/2 teaspoon xanthan gum • 1 1/4 ounce of Yellowbird Habanero Hot Sauce • Pinch cayenne pepper • Pinch of salt

When the meat is tender, add the remaining garlic mixture, unblended chili powder, cumin, 3 tablespoons paprika, oregano, 1 teaspoon salt, 1/2 teaspoon pepper and the hot chile powder.

8 tablespoons (one stick) unsalted butter 1/2 cup Frank's ® Red Hot Cayenne Pepper Sauce 2 teaspoons granulated garlic 1 teaspoon cracked black pepper

3 cups chicken, cut into 1 / 2 - inch cubes 1 tablespoon dark soy sauce 1/2 teaspoon salt 1 tablespoon white sugar 2 tablespoons cooking wine 2 teaspoons fresh ginger root, peeled and chopped 2 teaspoons scallions, chopped 2/3 cup dried hot red chile pepper pods, coarsely chopped 2 tablespoons Sichuan pepper, crushed 1/4 cup plus two tablespoons red chile oil (see accompanying recipe) 2 tablespoons unsalted peanuts, chopped 1 tablespoon white sesame seeds Cilantro sprigs for garnish

16 whole chicken wings 1/2 cup Frank's ® Red Hot Cayenne Pepper Sauce 2 teaspoons Bellycheer ® Jalapeño Pepper Sauce 1/2 cup fresh lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons minced garlic 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 apple wood planks 3/4 cup blue cheese dressing Celery sticks

Marinated Golden Beets 1/2 lb golden beets — thinly julienned 2 1/2 tablespoons apple cider vinegar 3/4 tablespoon coconut sugar 1/4 teaspoon sea salt 1/4 teaspoon ground coriander 1/2 small garlic clove — minced 1/8 -1 / 4 teaspoon ground hot chili pepper

2 tablespoons crushed black peppercorns 1 tablespoons powdered cardamom 1 tablespoon powdered mace 1 tablespoon powdered ginger 1 teaspoon hot red chile powder 1 teaspoon fennel seed, crushed 1 teaspoon powdered nutmeg 1 teaspoon powdered allspice 1 teaspoon powdered cinnamon 1 teaspoon crushed malagueta pepper 2 teaspoons powdered galangal 4 whole cloves, crushed 1 tablespoon turmeric 2 tablespoons crushed dried lavender 2 tablespoons crushed dried rose buds

Coriander Bread Thins 2 cups raw cashews — soaked overnight 1 cup meat of fresh young Thai coconut 1/2 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1 cup water from fresh young Thai coconut or purified water 1 tablespoon honey or another sweetener of choice 3 garlic cloves — 2 whole, and 1 finely chopped 1 small chili — 1/2 of it finely chopped 2 teaspoons coriander seeds — ground 1 teaspoon cumin seeds — ground 1 1/4 teaspoon salt freshly ground black pepper 3/4 cup brown flax seeds — ground 1/8 cup ground almonds 1 cup chopped cilantro

Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1 tablespoon lemon juice 1 tablespoon nutritional yeast 1 teaspoon salt 3 tablespoons water zest of 1 lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped

1/2 pound medium - sharp white cheddar cheese, finely shredded 1/2 pound Emmentaler cheese, finely shredded 1/4 cup full - fat sour cream (containing no additives) 1/4 cup full - fat mayonnaise 8 to 10 large garlic cloves, put through a garlic press 1/2 teaspoon ground cayenne pepper or hot paprika (optional) 1/4 teaspoon salt

10 dried red chillis, such as Piquins, stems and seeds removed, soaked in hot water for 30 minutes, then coarsely chopped 2 cups grated coconut (fresh preferred) 5 cups water 5 almonds or cashews l large piece ginger, peeled 3 stalks lemon grass 1 tablespoon ground turmeric 5 cloves garlic 1 tablespoon shrimp paste 10 shallots, peeled 1 tablespoon white pepper 1 tablespoon coriander 1/2 cup vegetable oil 2 pounds chicken, cut up 10 ounces cooked bamboo shoots, sliced lengthwise 2 tablespoons soy sauce 3 teaspoons sugar Salt to taste

1 tablespoon cornstarch 1 teaspoon light soy sauce 2 eggs, beaten 2 tablespoons panko bread flakes 1/2 teaspoon coarse kosher salt 3 dried piquin chiles, seeded and crushed, or substitute other small, hot dried chiles Freshly ground black pepper 1 pound large prawns, shelled and deveined Vegetable oil for deep frying

* 3 cups fresh or frozen corn kernels * 2 tablespoons grated fresh ginger (I use a micoplane zester) * 1 teaspoons galangal powder (also called laos in some countries) * 2 cloves garlic, finely chopped * 5 shallots, finely chopped * 2 hot red chilis, seeded and finely chopped * 2 eggs * 3 tablespoons rice flour * 1/2 cup small shrimp, peeled, deveined and chopped coarse * salt and pepper * oil for shallow frying

Sprinkle the chicken breasts with the remaining 1/4 teaspoon salt and pepper and place in the hot pan skin side down and let sear for 3 - 4 minutes and then remove the chicken from the pan and onto a plate.

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

Add the beer, tomato sauce, hot water, beef stock, 1/2 the mashed garlic mixture, 2 tablespoons paprika, 1 teaspoon salt, flavor enhancer, and 1 teaspoon pepper.

The Meat 1 - 2 slabs of pork spareribs The Mop 2 cans of Lemon - lime soda (sprite) 1 cup pineapple juice 1 cup tomato sauce 1/2 cup sugar 1/4 cup lemon juice 2 - 3 ounces Bigfat's 3o8 Garlic Ginger Hot Sauce (or to taste) 1 Tablespoon onion powder 1 Teaspoon salt 1 Teaspoon black pepper Prep Time: 20 minsTenderizing / Marinating Time: OvernightCook Time: 5 - 8 hours1.

This recipe uses Hoardable Hot Sauce (red pepper mix or Cruel and Unusual Punishment) INGREDIENTS 6 cups of fresh cauliflower florets 2 teaspoons garlic powder a pinch of salt a pinch of pepper 1 tablespoon butter, melted 3/4 cup Hoardable Hot Sauce (Red for Mild or Ghost for real heat!)

ingredients ROASTED CHICKEN AND PIMENTO MAC AND CHEESE cooking spray (for greasing) 1 pound cavatappi pasta 8 tablespoons unsalted butter (plus more for greasing) 1 small yellow onion (peeled, minced) 1 jalapeno (stemmed, seeded, minced) 2 cloves garlic (peeled, minced) 1 teaspoon paprika (plus more to garnish) 1/4 teaspoon cayenne 1/2 cup all - purpose flour 5 cups whole milk 1 teaspoon mustard powder 2 tablespoons hot sauce 2 tablespoons Worcestershire sauce 2 and 1/2 cups sharp cheddar cheese (shredded) 2 and 1/2 cups monterey jack cheese (shredded) 1/2 cup cream cheese (softened) 1 cup pimentos (drained, finely chopped) 3 cups roasted chicken (shredded) 2 cups butter crackers (crushed) Kosher salt and freshly ground black pepper (to taste)

12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)

2 tablespoons coconut oil or olive oil 2 garlic cloves, minced 1 cup finely chopped onion 8 — 10 medium mushrooms, finely chopped 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red bell pepper 1/2 cup finely chopped carrots 1 jalapeño pepper or other hot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optionhot pepper, seeded and minced (optional) 1 cup frozen corn kernels 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 tablespoons chili powder, or to taste 2 teaspoons sea salt, or to taste 1/2 teaspoon black pepper 1 28 - ounce can diced tomatoes 1 15 - ounce can tomato purée 1 15 - ounce can kidney beans, drained 1 15 - ounce can black beans, drained 1 15 - ounce can red beans, drained 2 1/2 cups water 1/2 cup dry bulgur wheat Hot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optionHot sauce or cayenne pepper (optional) 1/4 cup minced fresh cilantro, for garnish Tofutti sour cream, for garnish (optional)

ingredients SPICY ORANGE GLAZED CHICKEN THIGHS: 1 cup orange juice (freshly squeezed) zest of 1 orange 2 tablespoons honey 2 teaspoons hot sauce 2 teaspoons thyme (leaves only, finely chopped) 8 chicken thighs (bone in, skin - on) 1/4 cup parsley (finely chopped, to garnish) 1/2 cup store - bought tzatziki (to garnish) Kosher salt and freshly ground pepper (to taste) SHAVED CARROT SALAD: 1 orange 1 tablespoon apple cider vinegar 1 teaspoon Dijon mustard 1/2 cup olive oil 6 cups mixed greens 4 large carrots (peeled, shaved into long strips) 1 cup feta cheese (crumbled) Kosher salt and freshly ground black pepper (to taste)

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).

Ingredients 8 rolls Peanut sauce 140g (1/2 cup) peanut butter, crunchy Juice from one lime 2 teaspoon soy sauce 3 tablespoon water 1 teaspoon fish sauce Salt, pepper and hot sauce to taste Salad rolls 8 pieces rice paper 16 shrimp 1 bundle vermicelli A mix of red,...

For savoury fritters, reduce the sugar to 1 teaspoon and serve with tomato relish, hot pepper sauce, guacamole, a vegetable salad, a light soup etc..