Cut tofu into 1 inch cubes.
in a large skillet, sautee onions and garlic in olive oil until onions turn clear, about 3-5 minutes.
Add the tofu, ginger, cayenne and broccoli to the pan and continue to cook until broccoli is done, another 6-8 minutes.
In a separate small bowl, mix together the corn starch, soy sauce and water, then add this mixture to the broccoli and tofu. Cook until sauce thickens, then remove from heat. Serve over rice or whole grains and enjoy!
nions, cumin, and dash of cayenne to the lentils, stir, cover
ground cumin, hot sauce and cayenne to taste.
Halve, peel
ith the mustard, paprika and cayenne pepper, stirring constantly.
Drizzle
oriander, mace, white pepper, cardamom, cayenne pepper, and nutmeg. Cook about
est of the recipe.
Mix the paparika, cayenne pepper and black
hicken, salt, pepper, turmeric, cayenne (if using cayenne), cumin powder and coriander
an at medium, add onion, cayenne pepper and garlic. Cook until
Add Cajun Seasoning, Old Bay, cayenne pepper (start with 3 t
Coarsely chop cabbage, bell peppers and scallions. In a bowl, whisk together mayonnaise, yogurt, vinegar and cayenne. Add vegetables, basil and salt and pepper to taste; toss well. Chill slaw, covered, 20 minutes.
Chop artichoke hearts in a food processor. Add parmesan cheese, mayonnaise, garlic clove, lemon zest, cayenne (to taste); puree until smooth. Season with salt and pepper. Place in a 2 cup baking dish (this dish can be prepared to this point and refrigerated up to 2 days ahead). Sprinkle with 1 Tbsp. Parmesan. Bake at 400\u00b0 until top is golden and dip is heated through, 10 to 20 minutes.
he peppers, parsley, oregano, and cayenne pepper and lower heat to
ombine.
Add chili powder, cayenne, mustard, salt, black pepper and
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).
yrup, dry mustard, garlic, salt, cayenne pepper, liquid smoke, black pepper
Place the garlic in a food processor fitted with the metal chopping blade. Pulse until finely chopped.
Add the chickpeas, tahini, cumin, lemon juice, salt, black pepper, and cayenne. Process until smooth.
With the machine running, add the olive oil through the feed tube, in a steady stream and process until the mixture is smooth and creamy.
easoning, old bay, black pepper, cayenne and white pepper. Saute for
ire whisk, stir in flour, cayenne, 1/2 teaspoon salt until
r twice with Struttin' Sauce (recipe posted separately).
Allow the
owl. Triple or quadruple the recipe and keep the rest in