In a saucepan, cook carrots, celery and green onion in water until tender, set aside.
In a small skillet, saute onion in butter until soft; stir in flour and blend well, do not brown.
In a large dutch oven, bring milk and broth to a boil.
Whisk in onion/flour mixture.
Add cheese dip, cayenne pepper, salt, pepper and mustard.
Slowly stir in carrots, celery, green onions and cooking liquid.
Bring to a boil, serve immediately.
Mix together ingredients, and add enough water to make 1 cup. Drink warm or hot. You may replace the cayenne pepper with ginger for the kids who are sick.
f the recipe.
Mix the paparika, cayenne pepper and black pepper together.
Add coriander, mace, white pepper, cardamom, cayenne pepper, and nutmeg. Cook about 1
he peppers, parsley, oregano, and cayenne pepper and lower heat to medium
Mix salt, paprika, cayenne pepper, onion powder, thyme, white pepper, garlic powder, and black pepper together in a small bowl.
Rub seasoning mixture over the entire chicken to evenly season. Put rubbed chicken into a large resealable plastic bag; refrigerate 8 hours to overnight.
Remove chicken from bag and cook in slow cooker on Low until no longer pink at the bone and the juices run clear, 4 to 8 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
ith the mustard, paprika and cayenne pepper, stirring constantly.
Drizzle the
il, vinegar, tomato paste and cayenne pepper.
Process until almonds are
ustard, garlic, salt, cayenne pepper, liquid smoke, black pepper, thyme, and rosemary.
Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t. then
Mix aloe vera juice and oats together in a bowl; set aside until oats have absorbed the liquid, about 10 minutes.
Blend oat mixture, spinach, kale, chard, banana, cucumber, blueberries, protein powder, cinnamon, and cayenne pepper together in a blender until smooth, about 2 minutes.
an at medium, add onion, cayenne pepper and garlic. Cook until onion
rown sugar, paprika, salt and pepper, and rub the mixture over
nion, the red bell pepper, garlic, black pepper, and tomato puree.
Roast Red Pepper (I broil mine in the
Finely chop vegetables and cook with sage, poultry seasoning and thyme in melted butter until tender, about 10 minute in large saucepan.
Combine cooked,crumbled cornbread, dried stuffing mix and cooked, finely chopped giblets in large mixing bowl.
Stir in chicken broth (add broth as needed)and cooked vegetable mixture and mix well. Season the dressing with cayenne pepper, salt & pepper to taste. Stir in raw egg.
Pour dressing in large pan. Bake at 400 degrees for 25-30 minute until lightly brown.
Yields 12-15 servings.
Saute the mushrooms, onions, green pepper, garlic buds and celery and mix into the browned meat. Mix the tomato juice, tomatoes, pinto beans and kidney beans into meat mixture and add the cumin, chili powder, cayenne pepper, bay leaf and salt. Vary the seasonings to the taste you like. The above ingredients make a mild flavor. Simmer in large crock-pot for 6 hours or so.
Brown the beef until cooked and drain off grease.
Saute onions, green peppers and garlic in butter; drain and add to beef. Saute bacon until crisp and drain off fat.
Crumble and add to beef with jalapeno peppers, chili powder, red pepper, cayenne pepper, salt and oregano.
Stir in water, tomato paste and barbecue sauce; bring to a boil.
Simmer for one hour.
Stir in beans.
Cover and continue simmering for 30 minutes.
br>Season to taste with cayenne pepper.
Refrigerate until ready to
inutes. Add the paprika and cayenne pepper and season with salt and