FOR THE BASIL - GARLIC OIL: 1/4 c. extra virgin olive oil 6 to 8 whole cloves garlic 10 whole basil leaves generous pinch
crushed red chili pepper flakes
extra virgin olive oil Pinches of
crushed red chili pepper flakes, kosher salt and freshly ground black pepper 2 tbs.
Not exact matches
In a medium bowl, combine
chili powder, garlic powder, onion powder,
crushed red pepper flakes, cayenne
pepper, oregano, paprika, ground cumin, sea salt, and black
pepper.
Ingredients: 1/4 cup rice vinegar / 2 t sugar (optional) / 1 t soy sauce / 1 t fish sauce / 1/4 t
chili garlic sauce or
crushed red pepper flakes, if you like them spicy / sliced vegetables — cucumbers, Japanese or English are best, radishes, baby turnips, onions, carrots.
1 lb linguini 4 tablespoon olive oil 1 garlic clove, minced 1 tin (2 oz) anchovies 1/2 tsp
crushed red pepper chili flakes 2 boxes Gorton's Maryland Style Crab Cakes (4 crab cakes total) juice and zest of hakf a lemon 1/2 cup chopped flat leaf parsley salt and
pepper to taste
** To make your own Menudo mix: Combine two parts oregano, two parts onion
flakes, one part coriander seed, one part cumin, and one part
crushed red chili pepper.
A spicy sauce made with
chili sauce and
crushed red pepper flakes give these Beef Back Ribs amazing flavor.
I added copious amounts of fresh ground black
pepper and some
crushed red chili flakes, and also allowed it to barely simmer for an hour on the stove top bringing all the flavors together.
Here is the recipe: 1 can chickpeas, rinsed and drained 1 medium sweet potato, peeled, and diced, 1 tablespoon olive oil salt,
pepper, to taste 2 tsp ground cumin 1/2 medium
red onion, diced 2 - 4 cloves garlic minced large handful parsley, chopped 1 lemon, zested 1/2 a lemon, juiced 1 tsp ground coriander 1 tsp
crushed red pepper flakes (or
chili) powder 1/2 tsp cayenne
pepper 2 - 3 tbsp toasted sesame seeds Instructions
can
crushed tomatoes 1 can pinto (or kidney) beans, rinsed and drained 1 can chickpeas / garbanzo beans, rinsed and drained 1 can navy (white) beans, rinsed and drained 2T
chili powder 2T ground cumin 1T brown sugar 2 tsp dried oregano 1 - 2 tsp
red pepper flakes 1/4 tsp cayenne
pepper (optional) 1 cup frozen corn
grated fresh ginger 1 fresh green
chili pepper, seeds removed, finely chopped 1 cup chopped spinach (I used frozen) 2 tablespoons ghee 1/4 teaspoon cumin seed or ground cumin (I used ground cumin but would try cumin seeds next time) 1/4 teaspoon
crushed red pepper flakes (more or less depending on your spicy heat tolerance) 1 - 2 teaspoons lemon juice
Ingredients 1 cup quinoa, rinsed 1 28 oz can
crushed fire - roasted tomatoes, with juices 1 16 oz can diced tomatoes, with juices 1 4 oz can diced green chiles, with juices 1 4 oz can tomato paste 2 16 oz cans black bean, drained 1 cup frozen corn 2 cups reduced sodium chicken stock 2 medium boneless skinless chicken breasts 1 - 2 chipotle
peppers in adobo sauce, diced 1 tsp dry minced onion 1 tsp garlic powder 1 tsp cumin 1 tsp
crushed red pepper flakes 1 tsp
chili powder 1 tsp oregano Salt and
pepper to taste Sour cream (or Greek yogurt!)
We also love spicy honey and
crushed red pepper chili flakes to elevate any plain or pepperoni slice; you can also make a
chili - infused olive oil as a drizzle or dipping sauce for the leftover crusts.»
Cooked hot Italian sausage, meet mozz, charred small onions,
crushed red pepper flakes,
chili oil, oregano, and fresno
peppers
The components of any tomato - based sauce usually include tomato (paste, sauce, ketchup or
chili sauce), aromatic vegetables (garlic, shallots, bell
peppers or onions), a sweet taste (molasses, sugar, brown sugar, honey, corn syrup or maple syrup) and a sour flavor (vinegar, lemon juice, lime juice, wine or Worcestershire sauce) while vinegar - based sauces usually just contain vinegar, salt,
pepper,
crushed red pepper flakes and other spices.
I didn't have any jalapeno
peppers on hand and so used
crushed red chili flakes this time.
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1 sweet onion, thinly sliced half moon 2 snall zucchini, diced 1
red bell
pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked
pepper to taste Pinch of
crushed red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
Chicken
Chili with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves, crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
Chili with Cannellini Beans 2 tablespoons extra virgin olive oil 1 large onion, diced 4 garlic cloves,
crushed 2 pounds ground chicken 1 teaspoon sea salt 1 tablespoon
chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
chili powder 1 tablespoon ground cumin 1 tablespoon dried oregano 1 teaspoon
crushed red pepper flakes 1 teaspoon smoked paprika 1 teaspoon chipotle
chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black pepper to
chili powder 2 (15 - ounce cans) cannellini beans, rinsed and drained 4 cups low sodium vegetable or chicken stock 1 cups chopped kale leaves Freshly ground black
pepper to taste
Mix
chili powder, garlic powder, onion powder,
crushed red pepper flakes, dried oregano, paprika, ground cumin, sea salt and black
pepper.
For the sauce, I used fresh squeezed lime juice (can sub two tablespoons of tamarind paste plus six tablespoons of rice vinegar), reduced sodium soy sauce (can sub tamari sauce or coconut aminos), Truvia Brown Sugar Blend (can sub twice as much honey, coconut sugar, regular brown sugar, or sugar - free all - natural Sukrin Gold Brown Sugar), fish sauce (can sub vegan fysh sauce), and sriracha
red chili sauce (can sub one half teaspoon of
crushed red pepper flakes).
1 large lime, juiced 1/4 teaspoon paprika 1/4 teaspoon cumin 1/4 teaspoon
chili powder 1/2 jalapeño
pepper, finely chopped 1/4 teaspoon sea salt 2 tablespoons olive or avocado oil 1 garlic clove, finely chopped 1 large sweet potato, peeled and chopped into 1 - inch cubes 1 small
red onion, sliced in 1/4 - inch slices 1 medium zucchini, sliced into small cubes 1 medium yellow squash, sliced into small cubes 1 medium
red pepper, sliced into strips or 1/2 - inch cubes 3/4 cup cherry or grape tomatoes, halved 1 cup corn, thawed if frozen 1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA - free) 1/4 cup cilantro, chopped 1 avocado, cubed for garnish (or use the avocado sauce below) Sea salt to taste OPTIONAL: 1/4 teaspoon
crushed red pepper flakes (or more depending on level of desired spiciness)
2 (15 - ounce) cans chickpeas, rinsed and drained 2 tablespoons water, plus more if needed 3/4 cup chopped onion 1 cup minced zucchini and / or bell
pepper 2 teaspoons
chili powder 2 teaspoons ground cumin 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon dried oregano 1/4 teaspoon allspice 1/4 teaspoon
crushed red pepper flakes (or fresh minced
chili pepper, to taste, see Note) 3/4 teaspoon sea salt 3 tablespoons freshly squeezed lime juice 1 teaspoon molasses