Add to the amounts as desired to make as much as you need.
Store this in a glass jar.
1-1/2 Cup chili powder
1/4 Cup garlic powder
1/4 Cup onion powder
1/4 Cup red pepper flakes
1/4 Cup paprika
1/4 Cup oregano
1/2 Cup black pepper
1/2 Cup cumin
1/8 Cup salt, Kosher is best
Put it all into a suitable glass jar and shake to mix it up well.
17 oz. Nutella
Whisk eggs for 8 minutes until white, fluffy and tripled in volume.
Keep whisking and slowly add the Nutella until combined.
Pour into 7 inch cake tin.
Bake for 25-30 minutes at 350F.
Thanks to Theo Wayne for sending this recipe in.
2 Cups all-purpose flour
1 Tablespoon baking powder
1 Teaspoon salt
1 Tablespoon white sugar
1/3 Cup shortening
1 Cup milk
Preheat oven to 425 degrees F (220 degrees C).
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Cut in the shortening until the mixture resembles coarse meal.
Gradually stir in milk until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times.
Pat or roll dough out to 1 inch thick.
Cut biscuits with a large cutter or juice glass dipped in flour.
Repeat until all dough is used.
Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
This recipe is courtesy Devonay Potter
1 lb jumbo cooked shrimp, peeled and deveined, chopped (weight after peeling).
1 medium tomato, diced
1 avocado, diced
1 jalapeno, seeds removed, diced fine
1/4 Cup chopped red onion
1 Teaspoon olive oil
1 Tablespoon chopped cilantro
salt and fresh pepper to taste
In a small bowl combine red onion, juice of limes, olive oil, pinch of salt and pepper.
Set aside for 5 minutes.
In a large bowl combine chopped shrimp, avocado, tomato and jalapeno.
Add the onion mix.
Mix to combine all ingredients.
Aadd cilantro and gently toss.
Adjust salt and pepper to taste.
This will make about 3-1/2 Cups.
This recipe was submitted by Ellen Grant.
1 Cup Chili Powder
6 Tablespoon Black Pepper
8 Tablespoon Cayenne Pepper
4 Teaspoons Paprika
6 Teaspoons Onion Powder
6 Teaspoons Garlic Powder
5 Teaspoons Kosher Salt
1-1/2 Teaspoons Ground Cumin
1 Teaspoon of Mustard Powder
Mix all ingredients well and store in a jar.
To make some chicken wings:
Preheat oven to 375F.
Add wings to resealable plastic bag.
Add enough of the above mix to coat all the wings.
Seal the bag and shake vigorously until the wings are all coated evenly.
Place wings on a greased or oiled cookie sheet.
Bake 40 to 45 minutes or until cooked thoroughly.
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/2 cup white sugar
1/2 teaspoon ground cinnamon
1/4 cup butter
1/4 cup butter, softened
1/4 teaspoon salt
2 tablespoons heavy cream
3 tablespoons all purpose flour
3/4 cup packed light brown sugar
5 sweet potatoes
Preheat oven to 350F.
Lightly grease a 9×13 baking dish.
Bake sweet potatoes 35 minutes in the preheated oven, until they begin to soften.
Peel and mash.
In a large bowl, mix the mashed sweet potatoes, salt, 1/4 Cup butter, eggs, vanilla extract, cinnamon, sugar, and heavy cream.
Move to the baking dish.
In a medium bowl, combine 1/4 Cup butter, flour, brown sugar, and chopped pecans.
Mix with a pastry blender until the consistency of course meal.
Sprinkle over the sweet potato mix.
Bake 30 minutes in the preheated oven, till topping is crisp and lightly browned.
1 beet peeled, sliced and steamed
1 medium carrot, peeled and sliced
1 large apple, sliced
1/2 Cup red grapes
1/2 Cup apple juice
1/4 Cup fresh mint, chopped
1 teaspoon fresh ginger
Combine all of the ingredients in a blender.
Blend till well blended and smoothie texture, about 1 to 2 minutes.
1 Lb. ground beef
1/2 chopped onion
1/2 Cup mixed bell peppers
14.5 oz can fire-roasted diced tomatoes with garlic, undrained
1/2 Cup ketchup
1 Teaspoon chili powder
1 Teaspoon Worcestershire sauce
1/4 Teaspoon salt
1/8 Teaspoon pepper
6 hamburger buns, split
12 pimiento-stuffed green olives
In a 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally.
Drain and set aside.
Add onion and bell pepper to skillet.
Cook 5 minutes or until tender.
Stir in cooked beef, tomatoes, ketchup, chili powder, Worcestershire sauce, salt and pepper.
Cook 2 minutes or until thoroughly heated.
Spoon beef mixture onto buns.
Use toothpicks to pin 2 olives to the top of each bun, to look like eyes.
2 medium shallots, finely sliced
1/2 Cup grapeseed oil, plus more for pan
1 Bosc pear, cored (3/4 diced and 1/4 thinly sliced) for garnish
2 Tablespoons verjus or 1/2 lemon, juiced
2 Tablespoons honey
Freshly ground black pepper
1 bunch kale
1 bunch rainbow chard
1 bunch beet greens
1/2 Cup grated Parmessan cheese
1 Cup toasted walnut pieces
In a medium-sized saute pan add the sliced shallots with a drizzle of oil and slowly cook over medium heat until well caramelized, about 5 to 6 minutes.
Stir in the diced pear and cook down until pulpy.
Add the pear mixture to a blender along with the verjus, honey, 1/2 Cup grapeseed oil, salt and pepper.
Puree until smooth adding a little water to thin if necessary; it should be the consistency of a thick vinaigrette.
Set aside in the refrigerator to cool.
Wash all the greens and remove the stems.
Tear the leaves into bite size pieces and dry.
In a large bowl or platter add the leaves and toss.
Pour the dressing over the salad, and toss.
Garnish with Parmesan, toasted walnuts and pear slices.