Add carrots, stir, and then add
the garlic and pepper flakes.
Add
the garlic and pepper flakes and cook for another 30 seconds.
Add the tomatoes, stirring to combine with
the garlic and pepper flakes.
Add drained tempeh, fennel, basil, oregano, sage,
garlic and pepper flakes.
It is absolutely delicious with lamb and the layering of flavors — the mint,
the garlic and the pepper flakes just grew and grew in our mouths.
Sauté
garlic and pepper flakes until garlic is lightly golden, 1 minute.
Not exact matches
10 ripe sweet strawberries — divided 3 large heirloom tomatoes — roughly chopped 1 small bell
pepper — seeded
and roughly chopped 1 medium cucumber — peeled
and roughly chopped 1/3 cup soft sun - dried tomatoes juice of 1/2 lemon 1 - 2
garlic cloves — roughly chopped about 1/4 small red chili
pepper or more to taste — seeded, or 1/4 teaspoon red
pepper flakes dash of cayenne
pepper — optional 1/2 teaspoon sea salt large handful fresh basil leaves, plus more for garnish
for the tomato sauce (makes about 2 cups) 1/2 tablespoon olive oil 1 - 2
garlic cloves — minced 1/2 teaspoon dried oregano about 1 lb diced plum tomatoes 1/2 teaspoon coconut sugar pinch red
pepper flakes sea salt
and freshly ground black
pepper
Instead all you need are cannellini beans, cans of chopped tomatoes, sun - dried tomatoes, a little tahini,
garlic, chilli
flakes, salt
and pepper.
Then stir in the tomato puree, crushed
garlic cloves, finely chipped coriander, cumin, chill
flakes, lime juice, tahini, salt
and pepper.
can tomato sauce, chopped
garlic, salt
and pepper, oregano, basil a pinch of sugar
and crushed red
pepper flakes.
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)
3
garlic cloves 4 oz sun - dried tomatoes 1 lb chicken breast tenderloins salt paprika basil 1 cup half
and half 1 cup mozzarella cheese, shredded 8 oz penne pasta 1/4 teaspoon red
pepper flakes
Dill,
garlic, black
and white
pepper, red
pepper flakes, Vietnamese wild
pepper, poultry seasoning (my own blend), dried celery greens
and carrot tops (I dried them from fresh), nutmeg, celery seed... I'm sure I'm missing something.
Then to top things off, a homemade chimichurri sauce using fresh parsley,
garlic, olive oil,
and a pinch of red
pepper flakes is drizzled over the top of each meatball.
In the bowl of your slow cooker mix together cream of chicken soup, water, two packets of chicken gravy mix, onion
flakes,
garlic powder, salt
and pepper.
To do this dump chicken gravy mix, a can of cream of chicken soup, minced onion
flakes,
garlic powder, two cups water, salt
and pepper in the bowl of your slow cooker.
I have used Ellie Krieger's recipe with a few tweaks on quantity (I increased the
garlic and I added lemon zest
and red
pepper flakes) since I love her simplistic approach to the dish which borrows from the Israeli (the use of tahini)
and other Levantine cultures (parsley,
garlic,
and lemon).
Add extra-virgin olive oil,
garlic, lemon juice, red
pepper flakes, honey
and shrimp.
Right now I'm obsessed with roasted zucchini
and tomatoes with
garlic, onion, olive oil
and red
pepper flakes, then sprinkled with fresh basil
and parmesan.
Add leek, onion, celery,
pepper, jalapeño,
pepper flakes,
and garlic and cook, stirring
and scraping up browned bits from the bottom of the pan until softened
and lightly browned, about 10 minutes.
garlic powder 1 Tbsp red
pepper flakes 2 Tbsp chili powder (I use a variety of ones I have on hand) 1 T dried parsley
flakes, cilantro
flakes,
and dried oregano Fresh corn tortillas (I found them at a Mexican store here in Calgary called Siesta in the NW)
Stir in the
garlic, thyme, turmeric, bay leaf, red
pepper flakes, salt,
and pepper.
Saute fennel, onion, mushrooms,
garlic,
peppers, dried thyme
and rosemary, red
pepper flakes and bay leaf for about 5 minutes, until the onions are translucent.
4 Tbsp flax meal / ground flax seeds, divided 3 Tbsp sesame seeds 1/2 cup pecans 1 1/4 cups cooked or canned chickpeas, drained well
and dried with paper towels 3 Tbsp sesame tahini 3 Tbsp freshly squeezed lemon juice 2 Tbsp olive oil 2 Tbsp coconut sugar 1
garlic clove, minced 1/4 tsp red
pepper flakes 1 1/2 tsp sea salt, or more to taste 1/2 Tbsp cumin seeds 2 cups loosely packed spinach leaves 1 small or 1/2 medium sweet potato, peeled
and finely shredded 1 small or 1/2 medium beet, peeled
and finely shredded large handful each parsley
and mint leaves (optional) 2 cardamom pods, crushed, green shells discarded (optional) 1/2 tsp mustard seeds (optional)
To make this dish, you start as so many Italian dishes do, with a soffritto: sauté the
garlic and peperoncino (or red
pepper flakes) in olive oil
and, when you just begin to smell the
garlic, add chopped fresh or (out of season) canned tomato, along with the sprig of rosemary, if using.
Add another
garlic clove
and a pinch of
pepper flakes to the green aioli to bump up the flavor there a bit.
* 1 tablespoon olive oil * 1 tablespoon organic butter * 2 large
garlic cloves, peeled
and minced (use more if you really like
garlic) * 1/2 pound wild caught shrimp, preferably sustainably harvested * 1 - 2 cups kale, chopped fine * 1/2 cup tomato sauce, preferably organic * juice from 1/2 lemon * pinch or two of red
pepper flakes * course sea salt * cooked quinoa (or pasta), for serving * fresh parmesan cheese for serving - optional
1 1/2 cup water 2 1/2 Tbsp sea salt 1/2 cup apple cider vinegar 1 lb turnips, spiralized or peeled
and sliced into sticks or any other way you prefer 1/2 small beet, peeled
and sliced 1 bay leaf 1
garlic clove, thinly sliced a few sprigs of fresh dill or dill flower (optional) dash of red
pepper flakes (optional)
Roasted potatoes smothered in olive oil,
garlic, Italian seasonings
and Parmesan cheese plus the always optional red
pepper flakes for those of you who like a spicy kick.
Even cooking oil
and red
pepper flakes and garlic salt don't count in my books.
broccoli rabe (fresh or frozen), trimmed
and chopped (if fresh) 2 cloves
garlic, minced salt
and freshly ground black
pepper ~ 2 cups smoked mozzarella, grated (I probably used a bit more) 1/2 cup freshly grated Parmesan handful sliced black olives crushed red
pepper flakes
Sun - dried tomatoes,
garlic, Parmesan cheese, fresh basil leaves, pine nuts, some red
pepper flakes,
and olive oil to hold it all together.
Trisha's turkey filling gets its flavor from bold ginger
and garlic, as well as a savory jelly she creates with a hefty addition of red
pepper flakes.
To make pappa al pomodoro, you start as so many Italian dishes do, with a soffritto: sauté the
garlic and peperoncino (or red
pepper flakes) in olive oil
and, when you just begin to smell the
garlic, add chopped fresh or (out of season) canned tomato, along with the sprig of rosemary, if using.
Italian - Style Tomato Sauce (slightly adapted from Ball Complete Book of Home Preserving) 8 c. tomatoes, peeled
and cored then pureed 2/3 c. chopped onion 2/3 c. chopped carrot 2/3 c. chopped celery 6
garlic cloves, minced 4 T. lemon juice 2 t. salt 1 t. black
pepper 1 T. Italian seasonings 1/2 t. hot
pepper flakes
Add in the reserved 1 Tbsp of flax meal, chickpeas, tahini, lemon juice, olive oil, coconut sugar,
garlic, red
pepper flakes, salt
and herbs (if using).
Put the broccoli
and pecans in a bowl, drizzle with olive oil, toss with minced
garlic, sprinkle with salt
and pepper and red
pepper flakes and transfer to a gratin dish or casserole dish.
Now add the chard leaves,
garlic, red
pepper flakes,
and broth
and simmer the mixture stirring occasionally, uncovered for 5 minutes more.
Italian Roasted
Garlic Parmesan Potatoes Print Prep time 15 mins Cook time 55 mins Total time 1 hour 10 mins Roasted potatoes smothered in olive oil, garlic, Italian seasonings and Parmesan cheese plus the always optional red pepper flakes for those of you who like a spicy
Garlic Parmesan Potatoes Print Prep time 15 mins Cook time 55 mins Total time 1 hour 10 mins Roasted potatoes smothered in olive oil,
garlic, Italian seasonings and Parmesan cheese plus the always optional red pepper flakes for those of you who like a spicy
garlic, Italian seasonings
and Parmesan cheese plus the always optional red
pepper flakes for those of you who like a spicy kick.
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.
Add Mushrooms
and garlic around tofu
and add chili
flakes, salt,
pepper,
and herb.
I have never made my own blend, but I almost religiously use red
pepper flakes,
garlic powder,
and cinnamon daily.
Add
garlic, red
pepper flakes and turmeric
and cook until aromatic, about 2 minutes.
In a small saucepan over low heat, warm 1/4 c. olive oil,
garlic cloves, basil leaves
and pepper flakes.
3 - 4 boneless, skinless chicken breasts Salt
and pepper 1 cup honey 1/2 cup soy sauce 1/2 cup diced onion 1/4 cup ketchup 2 tablespoons olive oil 2 cloves
garlic, minced 1/4 teaspoon red
pepper flakes 2 teaspoons cornstarch dissolved in 3 Tablespoons water Sesame seeds
The ingredients in my chimichurri sauce are cilantro, parsley,
garlic, red onion, olive oil, apple cider vinegar, red
pepper flakes, sea salt,
and black
pepper.
This rub combines fresh citrus zest, fresh
garlic, dried oregano, red
pepper flakes, salt,
and a little oil to bring it all together.
Made with just a handful of ingredients — olive oil,
garlic, red
pepper flakes, parsley, pasta
and Parmesan — I serve an oversized bowl of these oil - coated noodles alongside a hearty kale salad
and no one seems to mind that I may have omitted adding any meat.
In the same pan, heat the rest of the olive oil until hot then add the ground turkey, pressed
garlic, fennel seeds, crushed red
pepper flakes and season with kosher salt
and freshly ground black
pepper.