dd mayonnaise, pickle juice, mustard, salt, white pepper, ghost pepper, dill relish, bacon, and
Heat a large saucepan over medium-high heat. Add bison, onion, and green bell pepper; cook 5 to 7 minutes or until bison is crumbled and no longer pink, stirring occasionally. Drain.
Stir broth and quinoa into the saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until quinoa is tender.
Stir black beans, tomato sauce, undrained tomatoes, corn, and chili seasoning mix into the saucepan; simmer uncovered 15 minutes more, stirring occasionally.
Top each serving evenly with avocado, sour cream, and Cheddar cheese.
To make pepper-salt: In a small saute pan
Combine cilantro, ghost chile peppers, jalapeno peppers, sour cream, mayonnaise, lime juice, and garlic in a food processor; process until sauce is smooth.
Taste sauce and season with salt and pepper. Add olive oil and blend until smooth and creamy.
Place cream cheese, fromage blanc, tomato paste, cider vinegar, Worcestershire sauce, onion, and garlic powder in a bowl. Add sriracha sauce, ghost pepper sauce, sweet and hot paprika, chipotle powder, and cayenne pepper. Stir until well combined and the cheeses are completely blended in.
Cover bowl with plastic wrap and refrigerate about 3 hours or, ideally, overnight. Season with salt, if desired.
Transfer to a serving bowl.
nise pod, garam masala, and salt. Pour in water and sugar
eat and zest, chipotle and ghost pepper.
Add 1/2 the
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions& salt and place in
he pork and season with salt and pepper. Cover the pan with
br>Add broccoli, cut up pepper and nuts to wok.
Combine rice flour, pepper, salt and chili. Toss squid lightly in flour mixture, shaking off excess. Heat oil over medium-high heat. Deep-fry squid for 2 mins, or until curled and light golden brown. Drain on paper towels.
Meanwhile, toss mixed greens, avocado, cucumber and red pepper with dressing. Distribute between serving plates and top with squid. Serve with lemon wedges.
Saute mushrooms in margarine.
Mix milk with cornstarch in a separate saucepan; add chicken broth, pepper, salt, onion salt and nutmeg; heat over low heat, stirring until thickened.
Simmer for 5 minutes.
Boil noodles according to package directions and drain.
Mix noodles and mushrooms in the sauce and add 3 cups cooked chicken pieces.
Turn into a baking dish and top with 3 tablespoons grated Parmesan cheese.
Bake in a 375\u00b0 oven until browned, about 20 minutes.
Serve from casserole.
owder, brown sugar, paprika,cayenne pepper, salt and pepper. Mix together. Rub on
In zip-lock bag combine pepper, salt, and flour.
Add chicken and shake a few pieces at a time.
In large skillet (NO NONSTICK!) brown chicken in butter. (Add butter as needed.sometimes i need a little more, sometimes a little less).
Add lemon juice, sugar, and mushrooms, decrease heat.
Cover and simmer 15 min, or until chicken is cooked.
Serve over rice.
Mix half of the plain sea salt with the rest of the spices, and then add the remaining sea salt.
Place in tight lidded container and shake it really well. Shake it once a day for the next week. It gets better with age and holds well for six months or more.
This salt blend is excellent on meat, poultry, seafood, vegetables, and most anything.
rind peppercorns (pestle & mortar). Mix pepper, salt, sugar and sprinkle over the
an.
Sprinkle with garlic pepper salt and roast for 15-20
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.
Step 1: Rub salt to pork bones, then clean
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.