Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces […]
Ingredients Archives: black pepper
Preheat an oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish. Combine the chicken, sour cream, salt, and pepper in a bowl; set aside. Heat the oil in a skillet over medium-high heat. Dip the corn tortillas into the hot oil one at a time until softened, about 10 seconds […]
Mix together rice, chili, cheese, onion, and cumin. Rinse chicken thoroughly, and pat dry. Cut a slit in each breast to create a pouch that is open on one side only. Stuff each chicken breast with rice filling. Coat each stuffed breast with beaten egg, then coat in potato flakes and place in a lightly […]
Begin by making the salsa: Stir all the ingredients together and set aside at room temperature for at least an hour to let the flavours infuse. Place the tuna in a food processor and pulse until coarsely minced. Transfer to a bowl and mix with the wasabi paste, sesame seeds and some salt and pepper. […]
Mix salad ingredients together. Mix dressing ingredients together. Stir dressing into salad, mix well. This is great right away but if you let it sit in the refrigerator it will develop even more flavor. Enjoy this how you’ll like it (see description).
Note: If you want this spicier add cayenne pepper to the sauce or habanero chopped peppers Passive work time includes 2 hrs refrigeration.
In a large saucepan with enough water to cover, soak the black-eyed peas 8 hours, or overnight. Drain and rinse the soaked black-eyed peas, and return to the saucepan. Mix in the beef broth, dry onion soup mix, sausage, rice, and green chilies. Season with pepper. Bring to a boil, reduce heat, and simmer 1 […]
Combine all ingredients in a large saucepan Bring to a boil. Reduce heat and simmer for 30 minutes, stirring occasionally. Ladle hot into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner. 15 minutes at 0–1,000 feet altitude; 20 minutes at 1,001–6,000 feet, 25 minutes above 6,000 feet.
In a medium size bowl, combine all the ingredients for the salsa. Stir in blend, cover and refrigerate several hours. In a large mixing bowl, combine the cheeses, chile, salt, pepper, cumin and garlic; toss gently. Place the egg roll skins on a clean surface or cutting board Lightly wet the edges with a small […]
Preheat oven to 350 degrees F. Lay 2 sheets 24 inches long of heavy duty foil down in a cross pattern then lay the collard greens on the foil in the cross pattern. Douse the pork with olive oil to coat then add 2 tablespoons Spanish paprika and 1 tablespoon pimenton paprika, liquid smoke, and […]