Not exact matches
1 onion, chopped 1/2 cup butter 4 garlic cloves, diced 1/2 cup flour 4 cups chicken or vegetable stock 1.5 cups water 3 russet potatoes, cut into large chunks 1/8 teaspoon freshly grated nutmeg 1 tablespoon
dried herbs (any or all of the following: thyme, rosemary,
red pepper flakes, marjoram, parsley) salt and
pepper, to taste 8 ounces cheddar cheese 1.5 cups milk (
add more for a thinner soup)
of Cinnamondash of sea saltand you know me......... I
added in 1
dried red Thai
pepper into the pot.
Add a piece of roasted
red pepper, sun -
dried tomato, artichoke and sausage, arranging them on the skewer so that it can stand up on the sausage end.
Consider
adding red and green bell
peppers, chopped onions, or sun -
dried tomatoes.
Add dried Italian seasonings and
red pepper flakes to the melted butter.
Add chicken (chopped up) with sun -
dried tomatoes (chopped into smaller bites) to the skillet, sprinkle with
red pepper flakes.
It's a twist on a traditional tomato basil soup, using roasted
red pepper for a smokey flavor, a mix of
dried herbs for a bit more zing, and quinoa for
added thickness.
Add dried oregano, crushed
red pepper, chopped pepperoni slices, and minced garlic cloves; sauté 2 minutes.
Method: Heat a large pot with a «good glug» of olive oil
Add the garlic and red onion Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the garlic and
red onion
Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets dry, add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the oregano and cumin and saute for 5 - 7 minutes, check in to smell occasionally, mmmm... If it gets
dry,
add a splash of wine and continue to cook When the onions are translucent, add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
add a splash of wine and continue to cook When the onions are translucent,
add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
add the chili flakes, cayenne and cinnamon, stir to incorporate all flavors
Add the tomato sauce and cook for about 15 minutes Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the tomato sauce and cook for about 15 minutes
Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and pepper and turn off heat Stir, taste and adjust as nee
Add the fresh tomato, mushrooms and beans Bring to a boil and then simmer for 20 minutes Salt and
pepper and turn off heat Stir, taste and adjust as needed
I doubled the garlic, butter, lemon peel, and S&P, cut back a little on the lemon juice and
added some
dry white wine, a large chopped shallot and a pinch of
red pepper flakes.
What makes this chicken spaghetti very special is that in addition to fresh tomatoes, basil, garlic, and spinach, I also used sun -
dried tomatoes and
red pepper flakes to
add lots of flavor!
I rubbed the cubed pork butt with a spice mixture, seared it off in two batches,
added a chopped onion, half a
red pepper, a few
dried chiles, some garlic and a can of diced tomatoes.
Add seasoning -
red pepper flakes, garlic powder,
dried Italian herbs and salt.
Add 1/4 cup of mozzarella, sun
dried tomatoes, salt,
pepper, and
red pepper flakes and stir until combined.
vegetable oil 1 onions (peeled and chopped) 2
red and yellow or green
peppers (cored and chopped) 1 clove garlic (peeled and chopped) 3 large tomatoes peeled, seeded and chopped or 3/4 tin of ready peeled and chopped tomatoes
Dried Chilli flakes (traditionally they use a regional piment called Piment D'esplettes which is delicious but any chilli flakes are fine to
add to your taste) 1 sprig of thyme salt and
pepper Method: Heat the oil in a fying pan and
add the onions, cooking them on a low to medium heat until softened.
What's in it: 2 Tablespoons olive oil 5 cloves of garlic, finely chopped 3 or 4 large shallots, finely chopped (about 1 cup) 2 large carrots, finely chopped (about 1 cup) 1 stalk of celery, finely chopped (about 1/2 cup) 1
red bell
pepper, seeded and finely chopped 10 ounces cremini mushrooms, finely chopped (about 2 cups) 1 cup green lentils 1 tablespoon italian herbs (I used half fresh chopped thyme and half
dried oregano, but use any that you like, fresh or
dried) 1/2 teaspoon
red pepper flakes (optional) 1/2 cup
red wine 2 Tablespoons tomato paste 2, 14 oz cans diced tomatoes (low sodium or no salt
added, if possible) 14 oz water (you'll fill one of those empty tomato cans to measure) Salt and
Pepper to taste
Add the
red pepper, as well as more broth as the pan gets
dry.
* 8 cups organic chicken stock, preferably homemade * 5 kaffir lime leaves * 1 thumb - sized chunk of fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would
add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced fresh hot chile
pepper /
dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1
red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops from 1 bunch of green onions / scallions, cut to approximately same length as carrots and
peppers * 12 oz.
Add dried hot
red pepper flakes and salt and
pepper to taste.
1 3/4 cups chick peas (garbanzo beans), cooked from
dried beans or from a can (look for no - salt
added) 3 - 6 Tablespoons tahini (to taste) 1
red bell
pepper, seeded (raw or roasted) juice of one lime or lemon water (if necessary for a smoother consistency) salt to taste (optional)
At that point,
add the onions, celery,
red pepper and carrot, Cook for about 5 minutes, then
add the zucchini, garlic and sun
dried tomatoes.
Remove skillet from heat and
add remaining 1/4 cup pesto, sun
dried tomatoes, salt, black
pepper,
red pepper flakes, pasta and pasta water.
Add onion, garlic, cumin, oregano, and
dried red pepper.
1 onion 5 cloves of garlic (mmm I LOVE Garlic, so good for you especially in cold and flu season) 1 bunch of washed trimmed fresh parsley 1T fresh oregano (or 2tsp
dried) sea salt to taste (usually about 1/2 tsp) 1/2 -3 / 4 tsp
red pepper flakes (depending how spicy you like it) 1/2 tsp ground black
pepper 1/3 — 1/2 cup olive oil (
add slowly till you get the right texture) 1/2 cup
red wine vinegar water a needed
For fun, to sneak in more nutrients, I chopped up some of the heirloom spinach and
added it to my baked
red pepper, mushroom and sun -
dried tomato spaghetti.
Add dried hot
red pepper flakes or Sriracha sauce if you'd like a spicier soup.
Add one of the
red bell
peppers, two stalks of celery, the two cloves of garlic, the jalapeno
pepper, the dates, the lemon juices, the sun
dried tomatoes, basil, and sea salt into the blender.
Add the vegetable stock,
red lentils, thyme, paprika,
red pepper flakes, and
dried mushroom powder (if using).
I shredded the ingredients,
added cumin and
dried, toasted
red,
peppers, green onions and sunflower seeds as well as a little sesame oil.
Add the canned beans, tomato paste, water and season with the
red pepper flakes,
dried herbs, cumin powder and salt.
Add the toasted bread, the
dry roasted almonds and hazelnuts, 1 raw garlic, 1 roasted
red bell
pepper, 2 Tbsp of extra virgin olive oil, and the 1/2 Tsp
red wine vinegar
By chopping up bits of
dried mango and
adding a pinch of
red pepper flakes, these granola bars are a grown - up version of the chili mango lollipops I loved.
Toss in pasta, swiss chard, sun -
dried tomatoes, Parmesan cheese, oregano,
red pepper flakes and any optional
add - ins.
6 small ripe tomatoes, peeled and seeded, plus 2 cups low - sodium tomato juice (or 2 cans diced tomatoes, no sodium
added, undrained) 1 cucumber, peeled and seeded 1 small
red onion, finely chopped 1 bell
pepper (
red or green), finely chopped 3 stalks celery, chopped 2 tablespoons fresh parsley, chopped (or 2 teaspoons
dried) 1 teaspoon garlic, minced from jar (or 1 clove chopped) 2 green onions, finely sliced 1/4 cup
red wine vinegar Juice of 1 lemon 1/2 teaspoon
pepper 1/2 teaspoon Italian seasoning (salt free / low sodium) 1/2 teaspoon
red pepper flakes (optional)
Stir in swiss chard, sun -
dried tomatoes, Parmesan cheese, oregano,
red pepper flakes, salt,
pepper, and any optional
add - ins.
Artisanally crafted from smoked
red jalapeño
peppers, distilled vinegar and a blend of spices, TABASCO ® Chipotle Spray
Dry adds balanced flavor to a wide variety of applications — without
adding moisture.
ingredients SUPER-SASSY SEASONING: 2 tablespoons onion powder 2 tablespoons garlic powder 2 teaspoons celery seeds 2 teaspoons
dried ground thyme 2 teaspoons
dried ground parsley 1 teaspoon
dried ground marjoram 1 teaspoon freshly ground black
pepper GREENS: 1 smoked or plain turkey leg 1 tablespoon extra-virgin olive oil 1 large onion (finely chopped) 3 garlic cloves (minced) 1/2 teaspoon freshly ground black
pepper 1/2 teaspoon
red pepper flakes (optional) 1/2 teaspoon mustard powder 1 teaspoon sea salt, plus more to taste 1 tablespoon smooth natural no - sugar -
added - peanut butter 1 tablespoon tamari or soy sauce 2 teaspoons white wine vinegar 1 bunch mustard greens (stemmed, leaves chopped) 1 bunch collard greens (stemmed, leaves chopped) 1 bunch kale, preferable curly kale (stemmed, leaves chopped)
To make the the mojo picon sauce
add a 1/2 inch thick slice of baguette bread and 2 cloves of garlic to a baking tray and into a pre-heated oven, bake and broil option 210C - 410F for 15 minutes, after they have slightly cooled
add the toasted bread and roasted garlics to a tall plastic cylinder or food processor, also
add 1 clove of raw garlic, 2 jarred roasted
red bell
peppers, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of
dried cumin, 1 teaspoon of white wine vinegar, 2 tablespoons of water, 1/4 cup of extra virgin Spanish olive oil and season everything with sea salt and freshly cracked black
pepper, using a handheld mixer or food processor, puree everything until it's well pureed, then transfer to a bowl and set aside
Vegetables — want more vegetables
add some
red sweet bell
pepper to the sun -
dried tomato tapenade
Makes 8 servings 2 tablespoons olive oil1 cup celery, chopped1 cup onion, chopped1 cup green bell
pepper, chopped3 cloves garlic, minced2 chipotle
peppers *, finely chopped1 can (28 ounces) no salt
added fire - roasted diced tomatoes1 can (15 ounces) low - sodium black beans1 can (15 ounces) reduced - sodium cannellini beans2 cups reduced - sodium vegetable broth1 / 2 cup Grape - Nuts cereal1 tablespoon chili powder2 teaspoons ground cumin1 teaspoon
dried oregano3 / 8 teaspoon salt1 / 2 teaspoon
dried thyme leaves1 / 4 — 1/2 teaspoon
red pepper flakesFreshly ground black
pepper, to taste Heat oil in a large Dutch oven over medium - high heat.
Wash and pat
dry 3 small tri-colored bell
peppers (
red, yellow and green), then cut off the tops of each one, about 1/2 inch (reserve the tops), using a spoon deseed the bell
peppers and scrape the white pits completely off, cover each bell
pepper with foil paper and
add to a pre-heated oven, bake and broil option, 210 C - 410F for exactly 30 minutes
Feel free to adjust the recipe to your taste by varying the
dried fruit and nuts, or
adding red bell
peppers, kalamata olives, or cucumbers.
Then I
added black
pepper, a tiny dash of
red pepper flakes, and some
dried oregano.
Add mustard seeds, fenugreek seeds,
dried red pepper and curry leave; cover and cook until the mustard seeds begin to pop.
Add the
dried red chili
pepper or crushed
red pepper.
For a little spice, you can
add either
dried or fresh chiles (like Fresno, Thai, or
red pepper flakes).
For a little spice, you can
add either
dried or fresh chiles (like Fresno, Thai, or
red pepper flakes) to this classic ratatouille recipe.
add the coconut milk,
red pepper, and
dried herbs and bring to a simmer.
A shower of herbs and shredded
red cabbage
add crisp texture and flavor, while a variety of
peppers and
dried fruit
add heat and sweetness.
1/3 pound of bacon (about 5 slices), cut into 1 / 4 - inch strips 1 medium onion, chopped 2 large carrots, peeled and diced 3 large celery stalks, diced 1 teaspoon cumin powder 2 cloves garlic, minced 1/2 fresh habanero chile, stem and seeds removed, finely chopped (
add more if you love it hot) 1 pound
dry split
red lentils, rinsed and cleaned 2 cups water 4 cups vegetable stock 1 tablespoon fresh thyme leaves, chopped (or substitute 1/2 teaspoon
dry) 1 bay leaf 1 teaspoon salt 1/4 teaspoon black
pepper 1/2 pound Mulay's Killer Hot Italian Sausage (or substitute the Italian sausage of your choice, though it won't be nearly as good) 1 teaspoon
red wine vinegar 1/4 cup chopped fresh cilantro