Ingredients 1/2 cup olive oil 1/4 cup canola oil 1/3 cup red wine vinegar 1/2 tsp dry parsley 1/2 tsp dry oregano 1/2
tsp dry onion flakes 1 tsp dry basil 1 tsp dry mustard 2 tsp sugar 2 cloves garlic, pressed or finely diced Pinch of red pepper flakes Salt and pepper to taste
Not exact matches
Tomato sauce: 1 tbsp olive oil 1
onion, chopped 1 clove garlic 2 tbsp capers (drained) a pinch of
dried chili 1 1/2 cup / 3, 6 dl of canned tomatoes 1 tbsp fresh or 1
tsp dried oregano salt & black pepper
2 cups
dried mung beans, soaked in water for 8 - 12 hours 1 tbsp coconut oil, ghee or olive oil 1
onion, finely chopped 4 garlic cloves, finely chopped 1
tsp ground cumin 400 g frozen spinach, thawed 6 cups water 1
tsp sea salt 1 x 400 ml can full fat coconut milk
Butternut & Kale Filling 1 small butternut squash / pumpkin a drizzle of olive oil or coconut oil 2 sprigs fresh rosemary or 1/2
tsp dried rosemary sea salt & black pepper 1
onion 2 cloves garlic 2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can't get kale use spinach instead) 2 tbsp unfiltered apple cider vinegar (or balsamico) sea salt & black pepper 1 cup milk of choice (we use oat milk or almond milk) 2 eggs 150 g / 1 block feta cheese, crumbled
2 large
onions Oil for frying — I use a
tsp of coconut oil 3 cloves garlic 1 - 2 chillies 1
tsp cumin — seeds or powder 1/2
tsp coriander powder 1/2
tsp smoked paprika 1/2 -1
tsp hot / sweet Spanish paprika Sprinkle of
dried oregano — optional Sprinkle of fennel seeds — optional Handful of mushrooms — I used one large Portobello mushroom Black beans — 2 x 400g tins / 500g cooked weight of
dried, soaked & boiled beans 75g porridge oats — gluten free / conventional Zest & juice of 1 lime Fresh coriander — optional Salt / black pepper Flour for rolling / shaping — use rice or chickpea flour if you are gluten free
I made my own version of your steak seasoning: Deidra's Home Made Steak Seasoning Ingredients: 3 Tbsp paprika 2 Tbsp granulated garlic 4 Tbsp
onion powder 1 Tbsp mustard powder 1 Tbsp brown sugar 1 Tbsp Deidra's sriracha salt 1 Tbsp Deidra's chili powder # 6, Recipe follows 1 Tbsp black pepper 1 Tbsp Deidra's 1
tsp turmeric 1
tsp cumin 1
tsp cayenne Instructions: Mix all of the ingredients together in a used spice container until they are well combined Rub a generous portion into the steaks before cooking Deidra's Chili Powder # 6 Ingredients: 1 Tbsp Guajillo chili powder 1 Tbsp Pequin chili powder 1 Tbsp New Mexico chili powder 1 Tbsp Chile de Arbol chili powder 1 Tbsp Pasilla chili powder 1 Tbsp Ancho chili powder Instructions: Mix ingredients well Store in a cool,
dry, and dark place As I'm sure you can tell I'm not quite up to your heat level, my friend!
Black Beans filling 2 tablespoons refined coconut oil or extra-virgin olive oil 1 cup diced sweet
onion 4 medium garlic cloves, minced 3 diced fresh tomatoes 1 teaspoon chili powder 1 teaspoon
dried oregano 1/4 teaspoon cayenne pepper (optional) 1/2
tsp plus 1/8
tsp fine sea salt, or to taste 1 cup canned crushed tomatoes 2 small red & / or green bell pepper, chopped 1 (14 - ounce) can or 2 cups black beans, drained & rinsed
6 slices bacon, finely chopped 1/2 cup chopped
onion 1 large leek, finely chopped 4 stocks celery, chopped 3 fresh sage leaves 1/4 cup brown sugar 1 L Kitchen Basics gluten free chicken broth 1/2
tsp dried sage 2 large eggs 1 pkg Udi's gluten free hot dog buns
1 tbsp
dried oregano, Mexican oregano preferred (more to taste and to garnish) 1
tsp dried cilantro 2 16oz cans organic (non-GMO) hominy (optional) salt and pepper to taste juice of 2 limes 1/2 medium white
onion, diced (garnish) crushed red pepper (garnish for additional spiciness)
1/4 c all - purpose flour 1/4
tsp paprika 1 lb lean stew beef (round or chuck shoulder), cut into cubes 3 Tbsp olive oil 1 med
onion, chopped 1 sm rutabaga or turnip (10 oz), peeled and cubed 1 lg carrot, chopped 1 lg russet potato (12 oz), cubed 2 Tbsp tomato paste 1 c
dry red wine 2 c reduced - sodium beef broth 1 pkg (10 oz) frozen green peas
250g (about 1 / 2 lb or 4 small - medium) red
onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6 Tbsp) olive oil, divided Salt and black pepper 1 Tbsp
dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2 Tbsp za'atar, divided 1
tsp ground cumin 1 Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz) soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2 Tbsp pumpkin seeds, toasted
Shrimp 2 Tbsp olive oil 6 slices Canadian bacon (3 oz), sliced into 1 1/2» strips 1 lb lg shrimp, peeled and deveined 1 med
onion, chopped 1 red bell pepper, chopped 1 clove garlic, minced 1 1/2
tsp chopped fresh thyme or 1/4
tsp dried 3/4
tsp paprika 2
tsp all - purpose flour 1 c low - sodium chicken broth 1/2 c 1 % milk
8 whole Beef Short Ribs Kosher Salt Pepper To Taste 1/4 cups All - purpose Flour 6 pieces Pancetta, diced 2 tbsp Olive Oil 1 whole Medium
Onion, diced 2 whole Carrots, diced 2 whole Shallots, Peeled And Finely Minced 1 parsnip, diced 2 stalks of celery, diced 2 garlic cloves, chopped 2 cups Red Wine 2 cups Beef Broth (enough To Almost Cover Ribs) 2 sprigs Thyme or 1
tsp try thyme 2 sprigs Rosemary or 1
tsp dry rosemary 1
tsp paprika 1
tsp cayenne pepper 1
tsp allspice
INGREDIENTS 1 small
onion, chopped 8 oz sliced cremini mushrooms or other mushrooms of your choice 3 cloves garlic, minced 1
tsp dried thyme 2 tbsp olive oil 1 cup Arborio rice 1 cup
dry white wine such as chardonnay 4 cups beef broth 2 cups of...
1 lb ground beef (or vegetarian crumble) 3 cups of beef broth (or vegetable broth to make vegetarian) 4 - 5 cloves of garlic, minced 1 TB
dried parsley 1 TB
dried basil 1/2 cup chopped
onion 1 — 28 oz can of diced tomatoes 1 — 6 oz can of tomato paste 1 cup V8 (or any vegetable drink) 2 cups uncooked shell pasta 1/4
tsp pepper 1/4
tsp salt
Ingredients: — 4 1/2 cups spinach, fresh, chopped — 1/4 cup green
onions, chopped — 1/2 cup reduced fat cream cheese — 1/2 cup fat - free sour cream — 1
tsp dried dill — 2 cloves garlic, minced — 1/3 cup crumbled fat free feta cheese — 2 tbsp fresh chives, minced — 2
tsp fresh lemon juice — salt and pepper to taste
sausage, ham, etc)-- 1/2 cup
onions — diced — 3 cups cheddar cheese — shredded — 1/4 teaspoon
dry mustard — 1/4 teaspoon garlic powder — 1
tsp salt & 1/2
tsp of pepper (I am recommending an additional pinch of salt and pepper for each layer of hash browns)
1 pound
dried black beans 8 cups water 2 Tbsp olive oil 6 slices of good - quality bacon, chopped into 1 inch pieces 1 1/2 cups chopped
onion 1 1/2 cups chopped green bell pepper 4 cloves garlic, minced Olive oil for sautéing 1 Tbsp Sazon completa 1 Tbsp ground cumin 2 bay leaf 1/2 cup
dry cooking wine 2 Tbsp white wine vinegar Chopped cilantro for garnish Salt & pepper to taste 1/2
tsp baking soda
12 — 14 lb whole turkey, fresh or frozen and thawed 4 Tbsp olive oil 8 c chopped
onions (about 3 lg) 1 c chopped celery (about 3 lg ribs) 2 1/2
tsp poultry seasoning 2 c
dry white wine 7 1/2 c reduced - sodium chicken broth 1 lb sourdough round or boule, cut into cubes (about 9 c) and lightly toasted 3/4 c chopped fresh flat - leaf parsley 1/4 c unsalted butter, melted 1/4 c all - purpose flour
Copycat Recipe: 20 oz Extra Lean Ground Turkey or chicken 1/4 c
Dry Italian Style Bread Crumbs 1 Tbs grated Parmesan Cheese 2 large egg whites 1
tsp Garlic 1
tsp minced
onion 1 - 2
tsp red pepper flakes garlic salt, pepper, Oregano, Cayenne to taste
1/2 cup
dried buttermilk 2 TBS
dried parsley flakes 1 TB
onion powder 1 TB garlic powder 1 TB
dried chopped
onion 2
tsp dried chives 2
tsp dried dill weed 2
tsp salt 2
tsp pepper
Sweet and Hot Pepper Tofu, Asian - Style 1 Tbsp soy sauce 1 1/2
tsp dark soy sauce 1 1/2
tsp cornstarch 1 # tofu, drained, pressed, cut in cubes 1/2 cup ketchup 1/4 cup broth 1 Tbsp chili garlic sauce 2
tsp sugar 1 Tbsp oil 1 Tbsp ginger, minced 1 Tbsp garlic, minced 1 Tbsp green
onions, sliced 3
dried red chilis 1/2 red pepper, thinly sliced 1 jalapeno, stemmed, seeded and minced 1/2 yellow
onion, sliced thinly 2
tsp toasted sesame seeds 1
tsp sesame oil 3 Tbsp thai basil, chopped
1 lb, curly, mini lasagna noodles, cooked according to package directions 1 lb ground beef 1 clove garlic, minced 1/2
onion, diced 1 quart store - bought or homemade marinara sauce 2 c cottage cheese 2 c sour cream 1
tsp dried italian seasoning 2 c shredded mozzarella cheese
1 tbsp olive oil 1
onion, peeled and chopped 3 cloves garlic, minced 2 carrots, peeled and chopped 2
tsp dried basil 1
tsp dried oregano 1
tsp dried parsley 1 cup white wine 3 tomatoes, chopped 2 cans white beans, drained and rinsed 4 cups vegetable stock 1
tsp sea salt cracked black pepper 2 cups kale, roughly chopped 6
tsp basil pesto
1 carcass of a chicken roaster 5 carrots, sliced 1
onion, chopped 1 bay leaf 2 sprigs of fresh Rosemary (or 2
tsp of
dried) 2 bay leaves 1
tsp of salt 1/2
tsp of whole peppercorns 2 cloves of garlic (cut in half) Water
for casserole: 1 tbsp olive oil 1 medium
onion, chopped 2 garlic cloves, minced 1/2
tsp onion powder 1/2
tsp garlic powder 1
tsp dry mustard 1/4
tsp crushed red pepper flakes 1
tsp paprika 1/3 cup nutritional yeast flakes 1 medium baking potato, peeled, diced finely 3/4 cup cooked white (navy) beans 3/4 cup raw cashews 1 cup water 1 tbsp apple cider vinegar salt and freshly ground pepper 450 to 500 g short,
dry pasta 1 cup fresh or frozen green peas
1 Tbsp chili - garlic sauce 1
tsp toasted sesame oil 3 Tbsp low - sodium soy sauce 1/4 c hoisin sauce 2 Tbsp rice vinegar 2 Tbsp sherry wine 8 oz extra-firm tofu, patted
dry of any water and minced 2
tsp canola oil 2 Tbsp fresh minced ginger, peeled 1/3 c
onion, minced 1/2 c water chestnuts, minced 1 large head Bibb lettuce, inner leaves only and separated 1 red bell pepper, minced 2 scallions, thinly sliced
PREP TIME: 15 minutes TOTAL TIME: 30 minutes SERVINGS: 4 1 Tbsp olive oil 1 sm
onion, chopped 4 cloves garlic, sliced 1/4
tsp red - pepper flakes 3/4 c
dry white wine 4 dozen mussels, scrubbed and debearded 2 c halved cherry tomatoes 1/4 c chopped basil leaves 1.
1/3 c med bulgur 1/3 lb ground lamb 1/3 lb ground 95 % lean beef 1/2 med
onion, grated 4 cloves garlic, minced 1/4 c finely chopped mint 1 1/2
tsp red curry paste 3/4
tsp ground cumin 1/2
tsp ground allspice 1/4
tsp ground coriander 1/2 med cucumber, grated and spun
dry in salad spinner (about 1/2 cup) 1/3 c low fat plain greek style yogurt 1/4
tsp freshly ground black pepper 12 lg lettuce leaves 1 med tomato, chopped (about 1/2 cup)
1 cup leftover chicken breast, finely chopped 1 large green
onion, finely chopped 3 small stalks of celery, finely chopped 1
tsp dried dill 1/4
tsp dried oregano 1/4 cup toasted pecans or walnuts 2 Tbsp
dried cranberries 1/4 cup mayonnaise 1/4 cup plain greek yogurt 6 - 8 large round tomatoes
Food Storage Cilantro - Lime Rice 2 T. vegetable oil 1/3 c. freeze -
dried chopped
onions 1
tsp.
1/2 cup olive oil 1/4 shallots, minced 1 tbsp green
onion, minced 2 tbsp garlic, minced 1 teaspoon
dried oregano 1/4
tsp ground cumin 1/4
tsp ancho powder juice of one lemon juice of one orange 1 chicken, cut into parts 2 tbsp butter
2 tbsp olive oil 1 medium yellow
onion, diced 1 red pepper, diced (without seeds) 1 small zucchini, diced 3 cloves garlic, minced 1 14 oz can diced tomatoes with green chilis 1 14 oz can tomato sauce 1 14 oz can black beans, drained and rinsed 1 cup
dry green lentils 14 oz water 4 oz salsa 1 tbsp chili powder 1
tsp cumin
2 Tbs Butter or Ghee for a more authentic taste 1 Large
Onion 1 Tbs Cardamom Pods 1 Cinnamon Stick 3 Cloves 1 Bay Leaf 1
Dried Red Chili 1
tsp Dried Corriander 1
tsp tumeric 1 Tbs Fresh Ginger — Grated 6 - 8 Garlic cloves = Crushed 1/4 Cup Almond Flour Honey — Optional for sweetness Pinch Saffron 1/2 Cup Greek Yogurt 1/2 Cup Heavy Cream
1 tbsp olive oil 1 med
onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2
tsp),
dried okay 1
tsp sea salt, more to taste 1/2
tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
1 tbsp coconut oil 1
onion, chopped 900g butternut squash, peeled, deseeded and cut into small chunks 1/2
tsp dried chilli flakes 600 ml vegetable stock 100g organic watercress, roughly chopped Celtic or Himalayan salt and black pepper, to taste
I tried it slightly altered — cooked the carrots with the
onion and celery, along with diced potato, and with no Italian seasoning I improvised and used 1/8
tsp of each
dried basil, oregano, thyme, rosemary (that was fresh), and red pepper flakes.
1 cup fusilli (or any tight spiral pasta) 2 tbsp olive oil 1 small brown
onion, chopped finely 2 garlic cloves, crushed 1 x 400g can chopped tomatoes 2 - 3 tbsp tomato paste a few handsful of spinach, stems removed and chopped roughly 1/2
tsp dried oregano 1/2
tsp raw sugar 1/2
tsp sea salt fresh black pepper to taste
Ingredients: -2 eggs -3 / 4 cup soy slender vanilla soy milk -1 100 % whole wheat hot dog bun (Kroger)-2
tsp dried minced
onions -1
tsp salt -1
tsp thyme -1
tsp parsley -1 lb.
1 large
onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery use a fresh jalapeño) ** 1 tbsp allspice 1 1/2
tsp ginger 1
tsp pepper 1
tsp salt 1
tsp cinnamon 1/2
tsp nutmeg 1
tsp dried thyme 1 tbsp brown sugar 1/2 cup white wine vinegar 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup dark rum juice from one fresh lime juice from one fresh orange
4 cups Great Northern Beans (or another white bean like navy beans) * MUST be
dried beans 2 cups
onion, chopped 4 slices bacon, chopped (omit bacon to make vegetarian) 1/4 cup lower sugar ketchup 1/3 cup molasses (I used blackstrap molasses) 12 packets Krisda stevia 1
tsp pepper 1 Tbsp Worchestershire 2
tsp dry mustard (could sub for yellow mustard or brown mustard) 6 cups water
3 C
Dried Black Beans, soaked and boiled 1 Pkg Frozen Cauliflower, defrosted and microwaved 1 Bulb Garlic, roasted 2 C So Delicious Dairy Free Unsweetened Almond Milk 3 Tbsp Trader Joe's Olive Oil 3 Pkgs Button Mushrooms, chopped 2 Red
Onions, chopped 5 Carrots, sliced thin 4 Large Zucchini, chopped small 1 Pkg Frozen Kale, defrosted 1 Tbsp Oregano 1 Tbsp Cumin 1
Tsp Chili Pepper Flakes 1
Tsp Cinnamon
1 1/2 C plain Greek yogurt 1/3 C sour cream 1/2 large cucumber, finely diced 1/2 large carrot, finely grated 1
tsp dry dill 1
tsp garlic powder 1
tsp onion powder 1/2
tsp celery salt 1/2
tsp ground mustard 1/2
tsp table salt
1 orange, juiced 1/4 cup white balsamic vinegar or sherry vinegar 1/2 cup really good olive oil, divided 2
tsp salt, divided 5 large carrots, peeled and diced 2 large celery stalks, diced 4 large
onions, chopped finely 4 shallots, chopped finely 1/2 cup
dried cranberries 1/2 cup
dried raisins 1/4 cup sunflower seeds 1/4 cup pumpkin seeds 1/4 cup pine nuts 1 bunch of chives
1 head raw cauliflower 4 tbsp cold - pressed olive oil 1/4
tsp ground cumin 1/4
tsp ground cinnamon 1/4
tsp ground ginger 1 pinch ground cayenne or more to taste 1 cup / 240 ml uncooked beluga lentils (or green lentils) 1 large handful (about 4 oz) raw almonds 10 fresh or
dried dates, pitted 1 small red
onion 4 cups / 100 g loosely packed mache lettuce, rucola (rocket) or spinach leaves sprouts, for garnish
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large
onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1
tsp dried thyme sea salt and pepper 1 cup / 3,5 oz / 100 g cranberries (fresh, frozen or
dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat - leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat's or sheep's feta cheese (optional), save a little for serving
3 oz
dried ancho chiles, stemmed, seeded, coarsely torn 6 ounces beef bacon, diced 1 large vidalia
onion (1 lb), diced 4 lb beef brisket, fat trimmed, cut into 2 inch cubes and seasoned with salt and pepper 6 large garlic cloves 3 - 4 canned chipotle chilies in adobo (& 1 tbsp juice) 2 tbsp chili powder 1 tbsp ground cumin 1
tsp dried oregano 1
tsp ground coriander 2
tsp salt 1 12oz bottle Mexican beer 1 7 - ounce can diced roasted green chiles 3 10oz cans fire - roasted diced tomatoes with chipotle 1/2 cup finely chopped fresh cilantro stems 4 cups seeded peeled pumpkin (from 3 1/2 pound pumpkin), cut into 1 1/2 inch chunks
4 oz fresh pasta or 1 serving
dry noodles (linguine or spaghetti are good choices, use eggless for vegan) 1 - 2
tsp toasted sesame oil (or use olive or canola as an alternative) 1 Tablespoon natural peanut butter, smooth or better yet, crunchy 1 Tablespoon Low Sodium Soy Sauce 2 teaspoons Chili paste, such as sriracha juice of a lime sesame seeds scallions (chopped green
onion)
Ingredients: 1/4 C mayonnaise 1 1/2
tsp steak seasoning 1/4 C Chipotle Barbecue Sauce 1 lb ground beef 4 bacon strips, cooked and crumbled 4 slices cheese 1 1/2
tsp dried minced
onion Directions: Mix together mayonnaise and barbecue sauce in a small bowl.
1 can organic black beans rinsed or 1 1/2 cup cooked beans from
dried 1/4 - 1/2 red
onion diced 1/4 - 1/2 white
onion diced 1/2 anaheim pepper diced 1 small red or orange pepper diced Handful fresh cilantro chopped Sea Salt and pepper to taste 1
tsp ground cumin 1
tsp epazote 1
tsp ground chipotle 1 TB tapioca flour to mix into cakes