Include a couple of
teaspoons of cayenne pepper powder, one teaspoon of ground ginger and crisp pressed juice from one lemon to a glass of warm water and blend well.
Mix
a teaspoon of cayenne pepper powder in a glass of hot water and stir it well.
Not exact matches
1
teaspoon cayenne powder 1
teaspoon cumin
powder 1
teaspoon coriander
powder 1/4
teaspoon cardamom
powder 1/4
teaspoon cinnamon
powder 1
teaspoon freshly ground black
pepper 1
teaspoon sugar 1/4
teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds
of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?
2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet
peppers or 1 large red
pepper diced 3 cloves
of garlic diced 1 lb ground beef 3 small logs
of chorizo or 1 large log (about 1/2 a lb) 1/2
teaspoon garlic
powder 2
teaspoons Mrs. dash 1 1/2
teaspoons cumin 1
teaspoon salt 1/2 tablespoon paprika 1/2
teaspoon cayenne * omit if sensitive to heat 1/2
teaspoon tomato paste
In a small bowl, whisk together the oil, 1 tablespoon chipotle, half
of the lime zest, half
of the lime juice, 1
teaspoon salt, 1/2
teaspoon black
pepper, oregano, onion
powder, cumin, garlic
powder, and
cayenne.
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1 red bell
pepper, core and seeds removed, finely diced 1 yellow bell
pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili
powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2
teaspoons ground cumin 1/2
teaspoon ground, black
pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 sweet potato, very thinly sliced 1
teaspoon Olive Oil Dash
of cayenne pepper Dash
of chili
powder 3 mini sweet red and / or orange
peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1
teaspoon chopped fresh cilantro
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1
teaspoon curry
powder 1
teaspoon ground coriander 1 tablespoon honey
cayenne pepper, to taste salt &
pepper, to taste
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped red
pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1
teaspoon curry
powder, or to taste * pinch or two
of cayenne pepper, or to taste
1 cup
of cannellini beans (soaked, cooked + drain, or organic, low sodium canned) 1 cup
of cooked quinoa 1 shallot, minced 2 garlic cloves, minced 1 green onion, green parts only, minced a handful
of cilantro, roughly chopped 1/4
teaspoon of garlic
powder a pinch or two
of cayenne 1/2
teaspoon of chili
powder 2
teaspoons of tamari (or low sodium soy sauce, if you prefer) 1/4
teaspoon of salt fresh ground
pepper 1/2
teaspoon of baking
powder 2 eggs, lightly beaten
2 whole roasted red
peppers, seeds removed 6 dried guaijillo chiles 1/2 cup boiling water 1 garlic clove 1/2
teaspoon cayenne powder 1
teaspoon cumin 1/2
teaspoon coriander Juice
of half a lemon Salt, to taste 4 to 5 tablespoons canola oil
In a mixing bowl add in 1 cup
of self - rising flour, 1/4
teaspoon of ground
cayenne pepper, and 1/4
teaspoon of mustard
powder.
1 tablespoon unsalted butter 2 tablespoons extra virgin olive oil 1 medium yellow onion, peeled and chopped 1
teaspoon whole cumin seeds 1
teaspoon curry
powder 1/4
teaspoon turmeric scant 1/2
teaspoon cayenne pepper 1 cup canned diced tomatoes 3/4 cup water splash
of cream or a dollop
of creme fraiche
• 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
Stir together the cornstarch, paprika, garlic
powder,
cayenne, 3/4
teaspoon salt and a few grinds
of black
pepper in a small bowl.
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
1 cup melted butter 4 tablespoons brown sugar 2
teaspoons chili
powder 2
teaspoons garlic
powder 2
teaspoons onion
powder 2
teaspoons black
pepper 2
teaspoons cayenne pepper 2
teaspoons seasoning salt Wings: Ingredients: 1 pound chicken wings 1 1/2 tablespoons seasoning salt Preparation: Prepare the chicken wings, if necessary: If the wings are whole and not yet separated, use a chef's knife or kitchen shears to cut through the first joint
of the wing and remove...
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.
1 pound black beans, soaked overnight (or use the quick soak method) 2 tablespoons organic canola oil or high - oleic safflower oil 2 medium - large yellow onions, chopped 4 cloves garlic, minced 1 poblano
pepper, chopped 1 red bell
pepper, chopped 4 jalapeno
peppers, minced 8 ounces minced seitan, or a 12 - ounce package
of vegetarian ground beef (see note above) 3 tablespoons chili
powder (I used 2 tablespoons
of ancho and 1 New Mexican) 1
teaspoon cayenne pepper 1 tablespoon ground cumin 1 1/2
teaspoons oregano, preferably Mexican 1/2
teaspoon salt 1/2
teaspoon freshly ground black
pepper 1 28 - ounce can diced tomatoes 3 cups chopped butternut squash (1 / 2 - inch cubes) 1/3 cup chopped fresh cilantro
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
3 Tablespoons olive oil 1 Large onion, chopped 2 Cloves garlic, minced or pressed through garlic press 1 Tablespoon tomato paste 1
Teaspoon ground cumin 1/4
Teaspoon kosher salt, more to taste 1/4
Teaspoon ground black
pepper Pinch
of chili
powder or
cayenne pepper, more to taste 1 Quart chicken or vegetable broth 1 Cup red lentils 1 Large carrot, peeled and diced Chopped fresh cilantro for garnish
2 cups all - purpose flour 1/4
teaspoon sea salt 1 tablespoon baking
powder 6 ounces cold butter, cut into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few fresh basil leaves (1/4 cup chopped) A small handful
of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8
teaspoon cayenne pepper 2 - 3 grinds freshly ground black
pepper
2 cups whole wheat pastry flour 1/2 cup sugar 1 tablespoon cocoa
powder 2
teaspoons instant espresso
powder 3 1/2
teaspoons ground ginger 1/2
teaspoon cinnamon 1/4
teaspoon ground cloves 1/4
teaspoon ground nutmeg, preferably freshly ground Pinch
cayenne pepper Scant 3/4
teaspoon salt 1/2
teaspoon baking soda 2
teaspoons baking
powder 1/4 cup well - chopped pecans 1/2 cup extra-virgin olive oil 2
teaspoons vanilla extract 2 tablespoons non-dairy milk
of choice (can substitute regular milk) 1/2 cup blackstrap molasses (see note above) 1/4 cup demerara sugar
1 large onion, chopped 1 medium sweet red
pepper, chopped 2 tablespoons Earth Balance margarine 2 cups fresh or thawed frozen corn 1 jalapeno
pepper, seeded and chopped 2 garlic cloves, minced 2
teaspoons chili
powder 2 14-1/2 ounce cans vegetable broth 1 15 - ounce can solid - pack pumpkin (not pumpkin pie filling) Salt to taste Dash
of cayenne pepper 2 tablespoons lime juice In a large saucepan, sauté the onion and red
pepper in the margarine until almost tender.
12 fresh jalapeno
peppers, halved lengthwise, stems, seeds and membranes removed 6 ounces cream cheese, let it set out to soften 1 1/2 cups grated Monterey Jack or mozzarella cheese 1/2
teaspoon ground cumin 1/2
teaspoon cayenne, or less, to taste 2 large cage free eggs 2 tablespoons organic milk 8
teaspoons of a mix
of the following seasonings: 1 TB paprika (smoked will add a nice flavor) 1 TB Salt 1/2 TB black
pepper 1/2 TB
cayenne pepper 1/2 TB dried leaf oregano 1/2 TB dried thyme 1/2 TB onion
powder 1 TB garlic
powder
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2
teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4
teaspoons garam masala 3/4
teaspoons curry
powder 1/4
teaspoon cayenne pepper 2 to 3 cups vegetable broth as needed 1 sweet potato, cut into 1/2 inch cubes 3/4 cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2
teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek yogurt and sliced almonds for topping, if desired
4 cups prepared sticky rice 2 tablespoons sesame oil 1 small onion, diced 5 ribs
of celery, diced 8 ounces ready - to - serve teriyaki tofu, diced medium 1/4 cup peanut butter 1/3 cup soy sauce 1
teaspoon garlic, minced or
powdered 1/8
teaspoon cayenne pepper 1 1/4 cups cold water 2 tablespoons cornstarch 1 cup roasted peanuts, salted or unsalted, for garnish 1/2 cup chopped green onions for garnish
3 tablespoons vegetable oil 2 cups onions, diced 5 cloves garlic, minced 1/2 chili
pepper of choice, seeded and diced 1 (2 - by - 1 inch) hunk fresh ginger, peeled and minced 1 1/2 to 3 tablespoons curry
powder * (preferably Madras - style) 1
teaspoon ground cumin 1/4
teaspoon cayenne 1/4
teaspoon ground turmeric 1
teaspoon salt 2 (15 - ounce) cans chickpeas, drained and rinsed thoroughly 1 (17.5 - ounce) package 8 - or 10 - inch whole wheat tortillas
seared tofu 1 7.75 ounce block extra firm tofu 1/4
teaspoon salt 1/4
teaspoon cumin 1/4
teaspoon chili
powder 1/8
teaspoon cayenne pepper nob
of coconut oil
1 small onion 2 cloves
of garlic 1 can rinsed and drained chickpeas (or 1 1/2 cups pre-cooked) small bunch
of fresh parsley, roughly chopped (about 1/4 cup) 2 tablespoons potato starch 1 - 2
teaspoons of sea salt freshly ground black
pepper 1
teaspoon turmeric
powder 1/2 — 1
teaspoon cayenne pepper (optional)
For the smoky seitan: 2 tablespoons olive oil 8 ounces ground seitan 1
teaspoon chili
powder 1
teaspoon smoked paprika Pinch
of cayenne pepper Sea salt
Favorite Veggie Soup 1 tablespoon canola or safflower oil 1 medium onion, chopped 1 medium green or red bell
pepper, chopped 2 carrots, chopped 8 ounces white button or cremini mushrooms, sliced 2 cloves garlic, finely chopped 6 cups water 2 large sweet potatoes, peeled and cubed 1 1/2
teaspoons sea salt 2
teaspoons curry
powder 1/2
teaspoon mild paprika Dash
cayenne pepper 1 can (14.5 ounces) petite diced tomatoes (do not drain) 1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained Juice from half
of a fresh lemon 1 to 2 tablespoons soy sauce
Red River Rub: 1
teaspoon cayenne pepper 1
teaspoon curry
powder 1
teaspoon turmeric 1
teaspoon ground ginger 1
teaspoon ground cumin 1
teaspoon chili
powder 1
teaspoon paprika dash
of nutmeg French's mustard 1 10 - 12 pound beef brisket, trimmed to 1/4 inch
of fat remaining
1/2 cup raw pepitas 3 cups fairly tightly packed chopped kale 2 1/2 cups water 3 tablespoons freshly squeezed lemon juice 1/4 cup apple juice 1/2 cup mashed avocado 1 tablespoon peeled and minced fresh ginger 1
teaspoon seeded and diced hot
pepper 1 1/2
teaspoons sea salt, or to taste ¹ ⁄ 8
teaspoon ground black
pepper Pinch
of cayenne pepper 1/4
teaspoon chipotle chile
powder, or 1/2
teaspoon chili
powder (optional) 1 tablespoon coconut oil or olive oil (optional) 2
teaspoons wheat - free tamari or other soy sauce, or to taste (optional) 1 tablespoon minced fresh cilantro 1/4 cup seeded and minced red bell
pepper, for garnish
1/2 cup olive oil 4 medium onions, chopped medium - fine 1 large green bell
pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 1 large red bell
pepper, seeded and sliced into strips (2 inches long, 1 / 4 - inch wide) 3 large garlic cloves, minced 2 tablespoons mild Hungarian paprika or New Mexico chile
powder 1
teaspoon hot Hungarian paprika, New Mexico chile
powder, or ground
cayenne pepper 2
teaspoons salt 1
teaspoon freshly ground black
pepper 1
teaspoon dried thyme, crumbled 2-1/2 cups raw medium - grain rice 3 to 4 medium zucchini, cut in half lengthwise, then sliced crosswise into 1 / 4 - inch - thick pieces 1 cup frozen green peas, thawed but not cooked (optional) 2 cups chicken stock 1 cup white wine Juice
of 1 large lemon 1 bay leaf 3 medium tomatoes, sliced crosswise into 1 / 4 - inch - thick rounds Garnish (optional): Crumbled feta cheese
1 3/4 pounds Roma tomatoes (or any variety
of garden fresh) 3 poblano chiles 1 large sweet yellow onion, peeled and cut into four slices 1 bulb garlic; peel the cloves (8 - 10 cloves) 1
teaspoon cumin 2 - 3 tablespoons chili
powder, depending on desired heat level 1/4
teaspoon cayenne pepper 24 ounces vegetable stock 1 15 - ounce can
of black eyed peas (drained) 3 ounces medium sharp cheddar cheese, shredded Olive oil 1/4 -1 / 2
teaspoon fresh ground black
pepper 1
teaspoon Maya Natural Sea SaltTM
1 1/2
teaspoons roasted peanut oil 1/2
teaspoon ground
cayenne pepper 1/4
teaspoon ground cumin 1/8
teaspoon garlic
powder Heavy pinch
of fine sea salt 1 cup dry roasted unsalted peanuts
Patty - Style Habanero Chorizo 3.5 - 4 pounds diced boneless pork shoulder 1 - 3 finely chopped or minced habanero
peppers (stems and guts removed; keep seeds for extra heat) 2 1/2 tablespoons sea salt 2 tablespoons ancho chile
powder 1 tablespoon paprika or hot paprika 1 tablespoon
cayenne pepper or chipotle
powder (preferred) 1 tablespoon minced garlic 1
teaspoon freshly ground black
pepper 1 tablespoon chopped fresh oregano 1
teaspoon of cumin 3 tablespoons chilled tequila 3 tablespoons chilled red wine vinegar
Take 2 1 15 ounce can garbanzo beans 2 tablespoons olive oil 1 small yellow onion, cut in half 1 - 2 garlic cloves, peeled Zest
of one lemon 1/4 cup packed fresh parsley (stems and all) 1/4 cup packed fresh cilantro (stems and all) 2 tablespoons garbanzo bean flour 1
teaspoon ground cumin 1/4
teaspoon ground coriander 1/4
teaspoon ground
cayenne pepper 1
teaspoon baking
powder Heavy pinch
of sea salt flakes
For the chicken · cup light or dark brown sugar · 1 Tbsp ground allspice · 2
teaspoons garlic
powder (or 3 garlic cloves, finely minced) · Salt · 1/8
teaspoon cayenne pepper, or more to taste · boneless, skinless chicken breasts halves trimmed
of excess fat, rinsed and patted dry · 1 1/2 cups canola or vegetable oil
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
One
of my favorite snacks is blending non-dairy, non-soy, plant - based or defatted beef chocolate protein
powder with avocado, coconut milk, and a quarter -
teaspoon cayenne pepper (you can always increase the amount
of cayenne per your personal taste, but a little goes a long way).
Combine chile
powder, black
pepper,
cayenne, and 1/4
teaspoon of the salt in a small bowl; sprinkle evenly over shrimp.
2 4 - ounce cans chopped green chilies 1
teaspoon salt 1 pint Half & Half 1 container reduced - fat sour cream Cumin
Cayenne pepper Garlic
powder 8 eggs 1 bag
of tortilla chips (If you're in Texas, go for Central Market brand's Hatch chili taco chips.
Here are some tips (try any
of these options): - add 1/2 cup finely grated Parmesan cheese (you may need to add a few more tablespoons
of water) + 2 to 3
teaspoons dried Italian herbs - 1
teaspoon smoked paprika or ancho chile
powder + 1/4
teaspoon cayenne pepper - 1/4 cup pesto - ketodietapp.com/Blog/Filter - 1 to 2
teaspoons curry
powder + 1/2
teaspoon turmeric - 2 to 3
teaspoons onion
powder + 1/2
teaspoon ground caraway
1/2
teaspoon cinnamon 1 pinch
of black
pepper tiny piece
of fresh, peeled ginger root or 1/4 tsp ginger
powder 1 pinch
of cayenne powder 1 pinch
of cardamom
powder liquid stevia to taste Instructions: Mix... Read More»
1 kabocha squash 1 large sweet potato 1 yellow onion, minced 2 cloves garlic, minced 4 cups
of vegetable broth 1
teaspoon of curry
powder 1/2
teaspoon of cumin 1/4
teaspoon of cinnamon 1
teaspoon of butter or coconut oil Salt /
pepper to taste Dash
of cayenne pepper Zest and juice
of 1 lemon
Make a seasoning
powder of 1
teaspoon garlic
powder, 2 tablespoons paprika, 1 tablespoon thyme, 1 tablespoon oregano, 1 tablespoon
cayenne (optional and avoid if on gut - healing protocol), 1
teaspoon black
pepper, 1
teaspoon white
pepper and 1
teaspoon sea salt.
2 pounds boneless eye round
of beef, cut into 1/2 inch cubes 2 tablespoons canola oil 3 medium poblano
peppers, diced 1 medium onion, diced 4 cloves garlic, minced 3 tablespoons mild chili
powder 1/4
teaspoon cayenne 1 tablespoon cumin 1
teaspoon coriander 1
teaspoon dried oregano 2
teaspoons pumpkin pie spice 1 tablespoon brown sugar 2 cups beef stock 1 14 oz.