Combine the paprika, celery salt, salt, cayenne, black pepper,
white pepper garlic powder, onion powder, coriander cumin, sugar and curry powder.
Not exact matches
Diners can also choose from a variety of sandwiches and large plates such as the Jamaican Braised Oxtail served with butter beans casserole and
white rice; the Philippine Chicken Adobo served with bok choy and
garlic fried rice; Red Snapper served with panzanella (Italian bread salad), green olives and guazzetto; and the Bacon Burger made with grass fed beef and served with
white cheddar, lettuce, tomato, red onion and sweet
pepper aioli.
Mushroom Soup 2 tbsp coconut oil, olive oil butter or ghee 2
garlic cloves 2 sprigs thyme 2 sprigs rosemary 4 (250 g) portobello mushroom, cleaned 8 (250 g) brown button mushroom or champignon, cleaned a large glug of
white wine, optional 4 cups / 1 liter water 1 tbsp (or 1 cube) vegetable bouillon sea salt and black
pepper
1/2 cup dried chickpeas — soaked overnight 1 medium onion — halved 3 - 4
garlic cloves — crushed with a knife 6 cups water sea salt — to taste 2 tablespoons neutral coconut oil or ghee — divided 1 cup millet — soaked overnight juice of 2 lemons — divided 2 tablespoons olive oil — divided 1 tablespoon tamari 2 tablespoons sweet miso paste 1 tablespoon mustard 1
garlic clove — minced pinch of cayenne
pepper 1 teaspoon cumin 1 large leek,
white and pale green parts only — sliced 1 bunch rainbow chard — leaves separated from stems, stems chopped, leaves torn into bite - size pieces
Inspired by family gatherings, neighborhood barbecues, and the beloved recipes passed down by Buddy's mother, grandmother and aunts, the restaurant features signature dishes such as My Dad's Bucatini Carbonara with pancetta, cracked black
pepper and egg; Lisa V's Linguine &
White Clam Sauce with white wine, garlic and extra virgin olive oil; Bone - In Veal Parm Chop oven - baked with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al F
White Clam Sauce with
white wine, garlic and extra virgin olive oil; Bone - In Veal Parm Chop oven - baked with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al F
white wine,
garlic and extra virgin olive oil; Bone - In Veal Parm Chop oven - baked with provolone and mozzarella and served alongside spaghetti marinara; Valastro Sunday Gravy with meatballs, sausage, lamb, pork and a bowl of rigatoni; Steak Pizzaiola with peperonata, grana padano and polenta, and Nona's Lasagna Al Forno.
Yerba Mate Infused Sunchoke Soup (adapted from GKS) 2 lbs Jerusalem artichoke / sunchoke 1 leek (
white part only, if you want to keep the soup
white in colour)-- chopped 3 cloves
garlic — chopped olive oil juice of 1 lemon 2 sprigs fresh rosemary salt and
pepper — to taste 6 cups steeped Yerba mate tea
2 tablespoons butter 1 medium onion, chopped 2 cloves
garlic 1 cup
white wine 1 head of Chinese cabbage, separated, rinsed Fresh cumin seeds (use powdered if you don't have fresh) Salt & Black
pepper
2 to 4 pound fish (snapper or grouper), cleaned, and filleted, and sliced; reserve head Juice of 2 fresh lemons 2 cloves
garlic, minced 2 tablespoons minced habanero chile 1 teaspoon salt 1 tablespoon olive oil 1 teaspoon oregano 7 cups water 1 teaspoon salt 4 cloves
garlic, chopped Bay leaf 1 teaspoon thyme 6 whole black peppercorns 1 habanero chile, seeds and stems removed, and chopped 3 tablespoons vegetable oil 2 tablespoons olive oil 2 leeks,
white part chopped 4 scallions, chopped 2 cups chopped onion 1 cup sliced carrots 1 cup cubed potatoes 1/2 cup cubed turnips 4 tomatoes, peeled and chopped Salt and
pepper to taste Garnish: 2 cups crisp croutons
Dill,
garlic, black and
white pepper, red
pepper flakes, Vietnamese wild
pepper, poultry seasoning (my own blend), dried celery greens and carrot tops (I dried them from fresh), nutmeg, celery seed... I'm sure I'm missing something.
-- one jar or resealable tupperware container — a bunch of beets, — 1 cup vinegar (I recommend red wine or
white)-- 1 tbsp sugar -1 tbsp diced / minced or crushed
garlic (less if you're a vampire or still have tastebuds)-- some fresh cracked
pepper and some sea salt.
I'm simply going to coat the pork loin with salt, black and
white pepper, Italian herbs and some
garlic infused olive oil:
Fish: 1 cup flour 1 teaspoon
garlic powder Salt and
pepper 4 large eggs 1 lemon, zested and sliced 1/2 cup grated parmigiano - reggiano cheese 3 tablespoons extra-virgin olive oil (EVOO) 4 (6 to 8 ounce) sole or tilapia fillets Sauce: 6 tablespoon butter 1/4 cup
white wine Wondra flour, to thicken
Delicious with ranch dressing, or for a tasty
white sauce, whisk together a couple tablespoons of sour cream, a squeeze of lemon juice, crushed
garlic, chopped fresh basil, salt and
pepper to taste.
3 Guajilla chiles wiped clean, veins and seeds removed 1 large tomato 1/4 of a
white onion, coarsely chopped 1 large
garlic clove 2 tbs chopped cilantro 1/2 a jalapeno
pepper salt to taste
• 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
1 can of roasted, diced tomatoes 1 fresh tomato, diced 3 cloves of
garlic 1/2
white onion 1 fresh jalapeno
pepper 1/2 cup chopped cilantro 1 teaspoon salt
To make the tartar sauce, finely mince 1 clove of
garlic and add it to a mortar, then add 1 tablespoon of capers and using a pestle mash down on the
garlic and capers until you form a paste, next add 1/2 cup of Greek yogurt, 1/2 tablespoon of dijon mustard, 1/2 teaspoon of
white wine vinegar, season with sea salt and freshly cracked black
pepper, and mix everything until it's well mixed, then cover the mortar with seran wrap and add it to the fridge
Add tofu,
garlic, arrowroot, nutmeg, salt and
white pepper.
1 large
white onion one large green
pepper 2 cloves of
garlic minced 1 can of diced tomoatos (not drained) 1 can tomato paste 1 can of tomato sauce 1 can of kidney beans 1 can of chick peas 1.5 pounds of ground beef
2 chicken seitan cutlets
pepper 1 Tbsp chili oil 2 cloves
garlic, crushed 1/4 cup kalamata olives, pitted and coarsely chopped 1/4 cup green olives, pitted and coarsely chopped 2 Tbsp chopped fresh parsley 3/4 tsp capers 1/3 cup
white wine
soft tofu 1/2 cup pine nuts 3 Tablespoons lemon juice 1 teaspoon arrowroot powder 1 clove
garlic pinch nutmeg 1 1/4 teaspoon salt or to taste
white pepper to taste
Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned if it's not pastured raised like mine) 1 tsp garlic powder 1 - 2 tsp salt 1 tsp white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp cocon
Garlic and Yam Roasted Chicken You will need: 1 whole chicken (skinned if it's not pastured raised like mine) 1 tsp
garlic powder 1 - 2 tsp salt 1 tsp white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2 garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp cocon
garlic powder 1 - 2 tsp salt 1 tsp
white pepper powder 1 - 2 tsp five spice powder 2 medium size yams 1/2
garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp cocon
garlic cloves (separated but unpeeled) 1/2 tsp nutmeg powder (or 1/2 nutmeg - grated) A pinch of whole cloves 1 Tbsp coconut oil
Lemon Grass Tomato Beef Stew Ingredients: 3 lbs beef rump roast - cut into cubes — trim off all the visible fat 1/2
garlic cloves 1 ″ ginger knob 1 ″ galangal root Chopped onions 3 tsp curry powder 1 tsp chipotle
pepper powder 3 - 4 celery stalks — diagonally chopped 1 big carrot — diagonally chopped 3 - 4 lemon grass —
white part only — bruised 5 small roma tomatoes 2 Tbsp homemade apple sauce About 1 cup homemade Tomato Sauce or you can use 1 small can tomato paste 1 Tbsp Red Boat Fish Sauce 1 Tbsp coconut oil 4 cubes of frozen coconut milk (about 1/2 cup coconut milk)
Ingredients Pasta Dough (Recipe from All Recipes) Double the below recipe if cooking for more than 2 -1 cup (128 g) all purpose flour -1 cup (128 g) semolina flour -3 large eggs -1 tablespoon of olive oil Mushroom Filling - olive oil -8 oz of mushrooms (230g)
white or crimini mushrooms work fine - 4 cloves of
garlic, minced -2 big handfuls of spinach leaves -1 / 2 cup (250 ml) of heavy cream - salt &
pepper to taste - 1 cup (128g) of ricotta Carbonara - 2 chicken breasts -1 cup of blanched peas -4-6 slices of crispy bacon - grated parmesan -2 egg yolks (at room temperature)-1 egg (at room temperature)-1 / 2 cup heavy cream 2/3 cup (75g) parmesan cheese, finely grated
Mix the dry seasonings (
garlic powder, salt,
white pepper powder, five spice powder) in one container and rub it all over the chicken, including the cavity.
2 tbsp
white wine vinegar 1 large clove
garlic, crushed pinch each salt and
pepper 1 tbsp olive oil 2 tbsp mayonnaise
2 cups lobster stock (see recipe) 2 cups coarsely chopped cooked lobster meat 4 tablespoons butter 1 onion, chopped 2 cloves
garlic, minced 2 shallots, minced 1/2 cup flour 1/4 cup dry sherry 2 tablespoons tomato paste 3 cups half - and - half 1/4 teaspoon fresh ground
white pepper 1 teaspoon salt 1/4 teaspoon paprika 1 dash cayenne
pepper 1 cup crème fraîche
Add the
garlic, black and
white pepper, and turn the burner on to medium and bring to a boil while grating the lime zest into the butter:
Recipe by Check full recipe at Ingredients: coriander,
garlic, paprika, salt, tomato sauce, tomato, onion, water, sauce,
pepper, red
pepper, chili powder, sugar, cornstarch,
white...
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves
garlic 2 thin slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black
pepper Coarse ground
white pepper 1 pinch of red
pepper flakes 1/8 cup of olive oil 1/8 cup dry
white wine A dash of your favorite hot sauce
Combine flour, salt, paprika, cayenne,
garlic powder,
white pepper, and onion powder in a large shallow dish.
2 cloves
garlic 1 cup
white or yellow onion, large dice 1 cup organic chicken stock 1 tsp kosher salt 1.5 tsp curry powder 1/2 tsp ground coriander 10 grinds fresh black
pepper Lard or your preferred Paleo - approved fat Optional: 1/4 cup flaxseed meal
2 cups water 1 cup quinoa 2 cup chopped Italian parsley 1/2 cup chopped scallions 2 medium tomatoes chopped 2 tbsp chopped fresh mint 1 minced
garlic clove 1 tbsp chopped fresh basil 1/2 cup fresh lemon juice, about 2 medium lemons 1/4 cup olive oil 1/4 tsp kosher salt 1/4 tsp freshly ground
white pepper
My husband and I only eat the
white meat (I know, terribly wasteful, but there it is -LCB- shrug -RCB--RRB-, so I put the whole carcass (torn apart) with the dark meat, into my Crockpot, with salt,
pepper, onion powder and
garlic powder, some dried parsley (from my garden) and enough (filtered) water to cover.
1 piece whole wheat bread 1 tablespoon vegan butter 1 medium sized onion (about 2 cups), chopped 1 tablespoon extra virgin olive oil 1 - 15 ounce can
white beans, drained and rinsed 3 tablespoons nutritional yeast 1/4 cup water 1 teaspoon sea salt ⅛ teaspoon dried basil 1 teaspoon red
pepper flakes 6 cloves
garlic, minced 4 cups packed fresh spinach, roughly chopped 1 can artichoke hearts, drained and chopped 1/4 cup vegan mozzarella cheese
2 tablespoons OLIVE OIL 2 cups thinly sliced LEEKS (
white part only) 2 roughly chopped ONION 4 cloves
GARLIC, smashed 1/2 teaspoon dried DILL 1/2 teaspoon dried ROSEMARY 1/2 teaspoon dried THYME 4 cups RUSSET POTATOES, peeled and 1/2» cubed 5 cups chicken or vegetable BROTH 2 tablespoons NUTRITIONAL YEAST (such as Bragg's — adds cheesy flavor) 1/4 cup dairy - free DAIYA CHEDDAR STYLE CHEESE SHREDS or cheddar cheese 1/2 teaspoon SEA SALT or to taste BLACK
PEPPER to taste
lean ground beef 1 egg, lightly beaten 1/3 cup fresh breadcrumbs (I just grate up a
white hamburger bun) 1 large clove of
garlic, finely minced 1/4 cup onion, finely chopped 1 teaspoon salt 1 teaspoon black
pepper 1/4 teaspoon dried sage 1/4 teaspoon dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
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
about 10 fresh tomatoes, peeled and seeded or one 28 - ounce can 1 tbsp olive oil 1 small
white onion, diced 1 - 2
garlic cloves 1 1/2 tsp Italian Seasoning salt and
pepper
1) Chop onions and
garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of butter in a pan over medium heat 4) Saute chopped onions until softened but are still
white in colour 5) Add
garlic and chopped livers, frying livers until browned all over and cooked throughout 6) Add in
white wine and mustard powder, and salt &
pepper 7) Process liver mixture and 50g of remaining butter to get a smooth blended mixture 8) Add salt and
pepper to taste 9) Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
Ingredients: Fine durum flour, olive oil, tofutti better than ricotta cheese ® (water, expeller blend of natural oils: palm fruit, soybean and olive, non-gmo (tofu, soy protein), maltodextrin, dairy free cheese cultures, dairy free romano cheese, vegetable lactic acid, natural blend of gums: locust bean, guar, cellulose, xanthan and carrageenan, brown rice, agar agar, gum arabic, organic apple cider vinegar,
garlic powder, onion powder,
white pepper, tomato flavor, oregano, organic sugar, vegetable mono and diglycerides, citric acid, sea salt.)
In a saucepan over medium heat, add cayenne
pepper sauce, butter,
white wine vinegar, Worcestershire sauce, and
garlic powder.
I doubled my dill usage by serving these with an easy yogurt - dill sauce, made with plain yogurt seasoned with some
garlic, a little lemon juice, some ground
white pepper, and another fistful of snipped dill.
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves
garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon Coarse sea or kosher salt to taste
White pepper to taste Optional
garlic salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and additional lemon zest
Step 1 — In a saucepan over medium heat, add butter, cayenne
pepper sauce,
white wine vinegar, Worcestershire sauce, and
garlic powder.
1 cauliflower 2 bay leaves 1 onion 3 cloves of
garlic 1 can
white kidney beans 10 cups water or low sodium veggie broth (or a combo) 2 carrots, shredded 2 cups of corn 3 medium potatoes, peeled and shredded 2 small zucchini, shredded 1 pkg frozen, chopped spinach — defrosted and squeezed of all the juiciness
white pepper, nutmeg, onion powder and
garlic powder to taste
1) 1 pkg pork meat substitute (I like Gardein's porkless bites, sauce package discarded), chopped 2 tbsp sugar 1 tsp salt 1/2 tsp five spice powder 1 tsp paprika 1/4 tsp
white pepper 1 tbsp sherry or Chinese plum wine 1 tbsp soy sauce 1/2 tsp sesame oil 2 tsp hoisin sauce 1 tsp tomato paste 2 tsp molasses 1 tbsp oil 3 cloves minced
garlic
2 tbsp sweet pickle relish 1 cup mayo 1 TBSP dijon mustard 1 tsp
white cooking wine 1 tsp salt and
pepper each 1/2 tsp cajun seasoning 1/2 tsp
garlic powder
9 ounces frozen green beans, thawed in colander, drained and patted dry 1 tablespoon olive oil 4 green onions, thinly sliced 3 - 4 stalks celery, halved lengthwise, and thinly sliced 2 - 3 medium - large cloves
garlic, thinly sliced 4 ounces sliced mushrooms 2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour) 4 tablespoons all purpose flour 1 1/2 cups unsweetened soy milk Coarse sea or kosher salt to taste
White pepper to taste Optional
garlic salt or powder to taste Optional onion powder to taste 1 2/3 cups French's Fried Onion Rings in a can, divided into 2/3 cup and 1 cup
Hi Erin: For about a cup of yogurt you would want a teaspoon of crushed
garlic (I like to use
garlic paste for this type of thing), a quarter teaspoon of
white pepper, juice of half a lemon, and anywhere from a quarter of a cup to a half of a cup of fresh dill, finely chopped.