Search Results (16,903 found)
www.allrecipes.com
Let your air fryer create that perfect blackened crust on chicken breasts without using a cast iron skillet or filling your house with smoke.
Let your air fryer create that perfect blackened crust on chicken breasts without using a cast iron skillet or filling your house with smoke.
Ingredients:
paprika, thyme, cumin, cayenne pepper, onion powder, black pepper, salt, vegetable oil, chicken breast
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Eight ingredients and you've just made your own salt-free Cajun seasoning mix at home.
Eight ingredients and you've just made your own salt-free Cajun seasoning mix at home.
Ingredients:
paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, oregano
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Tired of the same old baked sweet potato? These sweet potatoes are seasoned with a homemade herb and spice mix.
Tired of the same old baked sweet potato? These sweet potatoes are seasoned with a homemade herb and spice mix.
Ingredients:
paprika, brown sugar, black pepper, onion powder, thyme, rosemary, garlic powder, cayenne pepper, sweet potatoes, olive oil
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Pork back ribs covered in a paprika dry rub are smoked for 5 1/2 hours in this easy recipe that yields melt-in-your-mouth tender ribs.
Pork back ribs covered in a paprika dry rub are smoked for 5 1/2 hours in this easy recipe that yields melt-in-your-mouth tender ribs.
Ingredients:
paprika, chili powder, onion powder, cayenne pepper, salt, black pepper, pork, barbeque sauce
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Pork ribs are coated in a sweet and savory rib rub and grilled creating fall-off-the-bone tender meat perfect for hot summer evenings.
Pork ribs are coated in a sweet and savory rib rub and grilled creating fall-off-the-bone tender meat perfect for hot summer evenings.
Ingredients:
sugar, brown sugar, salt, paprika, black pepper, garlic powder, onion powder, cayenne pepper, pork spareribs
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Although this homemade spice rub is intended for ribs to be smoked on the barbeque, it's also great on chicken and steaks, as long as there is smoke.
Although this homemade spice rub is intended for ribs to be smoked on the barbeque, it's also great on chicken and steaks, as long as there is smoke.
Ingredients:
brown sugar, sugar, smoked paprika, onion powder, garlic powder, chili powder, black pepper, cayenne pepper, salt
www.foodnetwork.com
Get Mesclun Salad Recipe from Food Network
Get Mesclun Salad Recipe from Food Network
Ingredients:
butter, cayenne pepper, sugar, salt, pecans, red bell pepper, oranges, olive oil, mesclun greens
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Get Chili Rubbed Pork Tenderloin Recipe from Food Network
Get Chili Rubbed Pork Tenderloin Recipe from Food Network
Ingredients:
chili, orange juice, juice, honey, brown sugar, tomato ketchup, cumin, cayenne pepper, mango chutney, pork tenderloin
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Get Summer Corn Salad Recipe from Food Network
Get Summer Corn Salad Recipe from Food Network
Ingredients:
corn, belgian endive, olive oil, cilantro leaves, red onion, lime, cumin, cayenne pepper
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Jollof, a traditional Nigerian main dish, brings out the best flavors of rice and chicken and pairs especially well with fried plantains.
Jollof, a traditional Nigerian main dish, brings out the best flavors of rice and chicken and pairs especially well with fried plantains.
Ingredients:
chicken, onion, ginger, chicken bouillon, cloves, curry powder, herbes, cayenne pepper, water, vegetable oil, tomato sauce, coconut milk, salt, black pepper, parboiled rice, plantains, canola oil
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Get Essence, Rustic Rub, and Southwest Seasoning Recipe from Food Network
Get Essence, Rustic Rub, and Southwest Seasoning Recipe from Food Network
Ingredients:
paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme, chili powder, cumin, coriander, red pepper, cayenne
cooking.nytimes.com
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
The cookbook author Madhur Jaffrey calls this "one of our most beloved family dishes, very much in the Hyderabadi style, where North Indian and South Indian seasonings are combined." Over the years, she has simplified the recipe "You can use the long, tender Japanese eggplants or the purple 'baby' Italian eggplants," she says, "or even the striated purple and white ones that are about the same size as the baby Italian ones Once cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart." Serve hot with rice and dal, or cold as a salad.
Ingredients:
canola oil, asafetida, split peas, mustard seeds, cumin seeds, nigella seeds, fennel seeds, onion, cloves, japanese eggplants, tomatoes, vegetable stock, salt, cayenne pepper