The second time, I added a teaspoon of chopped red chilli to the rice and
a teaspoon of red chilli to the mango mix.
1 small orange 1 lime 2 tablespoons of sesame oil 2 tablespoons of rice vinegar 1 1/2 tablespoons of grated fresh ginger 1 garlic cloves 1
teaspoon of red - pepper flakes 1/4 teaspoon coarse salt
I actually used a whole
teaspoon of red chili flakes, making it just hot enough to make our noses tingle a little bit while eating it.
I found that simply adding a few shakes of onion powder and
a teaspoon of red wine deepened the flavor.
Add an additional quarter
teaspoon of red pepper flakes and dig in!
when you make tzaziki just grate your pealed cucumber, squize to get rid of reduntant fluid, add a bit of pepper, olive oil, grated garlic (you can use garlic powder or paste too), greek yogurt and mix it all, then finally add about
a teaspoon of red wine vinegar, that is how my mom taught me how to make it and she is married to a greek person do not buy the mix cos it ain't the same and never will
In addition, I use 1/4
teaspoon of red pepper flakes and freshly ground black pepper.
I like it spicy so I doubled the cumin and put in
a teaspoon of the red pepper.
Scroll down to get the full recipe but really all you need to do is heat 1/2 cup extra virgin olive oil with
a teaspoon of red pepper flakes.
Finally I put maybe a half teaspoon to
a teaspoon of red wine vinegar.
In a small bowl, mix 1 cup of fresh ricotta with 1/2 cup of shredded Parmesan, 1/2
teaspoon of red pepper flakes and 2 minced garlic cloves, then season with salt and pepper to taste.
I love a little bit of heat in my food, so I added more than 1/2
teaspoon of red chili flakes, but it is totally up to you.
One
teaspoon of red curry paste turned out to be too mild, so I added another teaspoon at the end before adding the meat and peas back into the sauce.
2 lbs of ground turkey (I used lean 93 %) 1 cup of cooked quinoa (any color will do) 1 medium yellow onion, diced very small 6 garlic cloves, minced 1 cup of chopped spinach leaves (I used baby spinach leaves) 1/4
teaspoon of red chili flakes 2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce 1 tablespoon of Italian Seasoning 1 teaspoon of Oregano Salt and Pepper 1 tablespoon of flaxseed meal 1 egg, beaten
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients: Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1
teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at Tastes Lovely)-LSB-...]
A half
teaspoon of red pepper suddenly seems like so much!
Meanwhile add 3 1/2 cups of vegetable broth to a pitcher, then add 1 teaspoon of soy sauce, 1/2
teaspoon of red wine vinegar and season with freshly cracked black pepper, mix everything together until well mixed, also cut 2 diagonal slices from a baguette that are about 1/2 inch thick and reserve
I do it with mild chiles or if I don't have them, I just use a 1/4
teaspoon of red pepper flakes.
These are the ingredients you'll need to make this spinach artichoke dip recipe from scratch: fresh garlic, olive oil, a one - pound package of fresh spinach leaves, 1/2
teaspoon of red pepper flakes, salt and pepper to taste, marinated artichoke hearts, one 8 - ounce block of cream cheese, mozzarella cheese, sour cream, Parmesan cheese, and lemon juice.
Add 1 tablespoon of basil, and at least 1/4
teaspoon of red pepper flakes.
I add a few
teaspoons of red wine vinegar and salt to bring out the flavor.
replaced the tamari with
teaspoons of red curry paste, to taste
Place two
teaspoons of the red velvet blend into a large cup or mug, add a little warmed milk and mix to a paste.
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
10 small dried
red chiles, such as piquins, stems removed 2
teaspoons ground cumin 2
teaspoons ground coriander 2 small onions 1
teaspoon black peppercorns 1/2 cup fresh cilantro 1/4 cup fresh basil or mint leaves 1
teaspoon salt 3 2 - inch stalks lemongrass, including the bulb 1 1 - inch piece
of galangal, peeled 1 tablespoon chopped garlic 1 tablespoon shrimp paste 1 tablespoon corn or peanut oil 1 tablespoon lime zest 1/4 cup water
1/2
teaspoon of chopped fresh or dried
red chile 1 pound boneless lamb, cut into 1 - inch cubes 1 cup
of plain yogurt 2 cloves
of garlic, chopped fine
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)
1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2
teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound
red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce
of your choice (for serving)
Here's what I gathered to make 12 pancakes (3» in diameter): 2 large eggs3 tablespoons full fat coconut milk 1/2 mashed ripe banana (about 2 tablespoons) 1/2
teaspoon apple cider vinegar 1/2
teaspoon vanilla extract1 1/2 tablespoons
of Bob's
Red Mill organic coconut flour 1/2
teaspoon cinnamon 1/4
teaspoon baking soda1 small pinch
of saltghee or coconut oil (for frying)
2 cups
of pumpkin, chopped 1
red onion, chopped 1 cup freshly ground flax meal 1 cup almond meal 2 cups water 2 tablespoons nutritional yeast 2
teaspoons garlic powder 1/2
teaspoon cumin powder
2 tablespoons olive oil 1 large sweet onion diced 6 mini sweet peppers or 1 large
red pepper diced 3 cloves
of garlic diced 1 lb ground beef 3 small logs
of chorizo or 1 large log (about 1/2 a lb) 1/2
teaspoon garlic powder 2
teaspoons Mrs. dash 1 1/2
teaspoons cumin 1
teaspoon salt 1/2 tablespoon paprika 1/2
teaspoon cayenne * omit if sensitive to heat 1/2
teaspoon tomato paste
I added 1 inch diced
red bell pepper as well as a
teaspoon of garam masala.
1
teaspoon olive oil 1/4 cup finely chopped shallot 1
red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2
teaspoons fresh minced ginger 2 bay leaves 1 star anise 2
teaspoons mild curry powder Pinch cinnamon About 3 stems
of fresh thyme 1/2
teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1
teaspoon light agave nectar Juice from about 1/2 a lime
1 large eggplant (~ 1 pound) 1
teaspoon freshly minced garlic 1/4
teaspoon salt 2 tablespoons tahini 2 tablespoons lemon juice zest
of one lemon 1/4
teaspoon red pepper flakes 1/4 cup chopped fresh flat - leaf parsley Fresh pita bread or pita chips
Add in the flesh from the 2 avocados, 1/2
red onion (chopped), 2 serrano chiles (chopped), 2 garlic cloves, 1/4 cup chopped cilantro, the juice from 1 lime, and 1
teaspoon of salt.
Pear Ginger Chutney: Put these ingredients in a saucepan: one small chopped onion / 1/2 — 1 cup brown sugar / 1 cup vinegar / 2 tablespoons lemon juice / 3 tablespoons finely grated ginger / 1
teaspoon red pepper flakes / 1 cup raisins / 2
teaspoons salt / 6 — 7 cups
of pear, cored and chopped.
MAKES 4 - 6 tacos INGREDIENTS for the tangy cashew cream: 1/2 cup
of cashews, soaked for a min
of 2 hours 1/4 cup
of water 1 tablespoon
of white wine vinegar 3 green onions, white parts only (green parts reserve for garnish) 1/2
teaspoon of kosher salt 1 head
of broccoli, chopped into florets 1/2 cup
of garbanzo bean flour 1/2 cup
of water 1
teaspoon of garlic powder 1/2
teaspoon of kosher salt 1
teaspoon +
of TABASCO chipotle, original
red, or reserve about 1/3 cup
of sunflower oil (or another neutral high - heat oil) for the tacos: 4 - 6 tortillas OR 8 - 12 bibb lettuce leaves 1 avocado, sliced some thinly sliced
red chilies (optional) a few dashes
of TABASCO (
of your choice, optional) a handful
of cilantro, chopped the green part
of the green onion, reserved from the cashew cream METHOD Make the cashew cream:
Strawberry Filling 1/2 cup
of slow roasted balsamic
red wine strawberries (recipe here) 1 1/2
teaspoons arrowroot starch or cornstarch
2 ripe avocados juice
of 1 lime 3 tablespoons
of avocado oil or EVOO 2 tablespoons finely chopped
red onion or shallots 1/2
teaspoon sea salt freshly ground pepper to taste
1 1/2 pounds carrots, peeled and sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large
red onion, thinly sliced 2 cloves
of garlic, minced 2 tablespoons grated fresh ginger 3 cups reduced - sodium vegetable broth 1
teaspoon ground coriander 1
teaspoon ground cumin 1
teaspoon cinnamon salt and pepper, to taste 2
teaspoons fresh lime juice crushed
red pepper, to taste chopped fresh cilantro
ingredients: 3 1/2 pounds ground sirloin (I use the lowest in fat) 5 tablespoons unsalted butter 3 cups yellow onion, finely diced 1
red bell pepper, core and seeds removed, finely diced 1 yellow bell pepper, core and seeds removed, finely diced 2 tablespoons grape seed oil 3 garlic cloves, chopped or pressed through a garlic press 1/2 cup Italian parsley, chopped 1/3 cup chili powder (I use Gebhardt) 1 tablespoon Celtic sea salt 1 1/2
teaspoons ground cumin 1/2
teaspoon ground, black pepper pinch
of cayenne (optional) 1 (28 ounce) cans crushed tomatoes, don't drain
1 sweet potato, very thinly sliced 1
teaspoon Olive Oil Dash
of cayenne pepper Dash
of chili powder 3 mini sweet
red and / or orange peppers, sliced 1/4 white onion, sliced 3 tablespoons store - bought salsa 1/4 cup canned black beans, drained and rinsed 2 tablespoons finely chopped jalapenos 1/3 avocado, cubed 1
teaspoon chopped fresh cilantro
1 pound
of carrots, chopped 1 pound
of sweet potatoes, peeled and chopped into bite - sized pieces 1 cup
red lentils 1 onion, chopped 2 tablespoons fresh ginger, peeled and chopped 4 cups stock, vegetable or chicken 3 cups water 1
teaspoon curry powder 1
teaspoon ground coriander 1 tablespoon honey cayenne pepper, to taste salt & pepper, to taste
* 6 medium onions * 2 tablespoons olive oil * 1 fat clove garlic, peeled and minced * 1/4 cup finely chopped
red pepper * 1 cup quinoa (I used black quinoa), rinsed thoroughly in a fine mesh strainer * 1 1/2 cups water * 2 heaping tablespoons tomato paste * 1/4 cup raisins * 1/4 cup chopped cilantro (or more to taste), plus more for garnish * 1
teaspoon curry powder, or to taste * pinch or two
of cayenne pepper, or to taste
My sister's mother - in - law swears by this recipe: 1 apple (green or
red) peeled, 2 tablespoons
of chopped fresh celery, 1/2
teaspoon of chopped fresh ginger, 1 tablespoon
of olive oil, 1 tablespoon
of fresh lime juice.
Ingredients: 1 tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1
teaspoon minced garlic, about 1 large 1-1/2 cups tomato juice 1/2 cup V - 8 ® juice (regular or low - sodium) 2 tablespoons
red wine vinegar 1
teaspoon Worcestershire sauce Generous dash
of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped
red onion 2 tablespoons chopped fresh cilantro 2
teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped
red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and freshly ground black pepper 1 avocado, peeled and chopped 1 lime, cut crosswise into 1 / 4 - inch wheels for garnish
carrots, pumpkin, sweet potato, green tops
of spring onions, chives, sage, oregano, tomatoes, small celeriac plus a few stalks, small long
red chilli, salt, fresh ground black pepper, 1 whole star anise,
teaspoon of turmeric.
1 Heirloom Oaxacan Jewels 1 Heirloom Cherokee purple 1 Big
Red super fantastic 2 Green Zebra 10 - 12 Cherry tomatoes Arugula Fresh Goat cheese Fresh sprig
of Thyme Extra Virgin Olive Oil to drizzle about 1/2
teaspoon per plate
of Rice Vinegar Sea salt and fresh ground pepper to taste.
Ingredients: 2
red onions, finely chopped 2 cloves
of garlic, finely chopped Glug, love Jamie's term,
of olive oil 2
teaspoons of cumin 2
teaspoons of cinnamon 1
teaspoon of oregano 1/4
teaspoon of cayenne pepper 1/2
teaspoon of dried
red chili flakes Salt and pepper to taste 1 15 oz
of canned tomatoes 1 fresh tomato 1/2 bottle
red wine 1 can
of black beans, drained and rinsed 1 can
of red kidney beans, drained and rinsed 1 large portobello mushroom, roughly chopped 5 large shiitake mushrooms, roughly chopped
1.1 lbs (500g)
of fresh spinach 2 1/4 cups (56 cl)
of vegetable stock 2 1/4 cups (56 cl)
of coconut milk 2 garlic cloves 1 onion 1/2 lemon 1/2
red scotch bonnet chili pepper (optional) 2 tablespoons
of olive oil 2
teaspoons of cumin powder 1/2
teaspoon of turmeric powder 1/2
teaspoon of grated ginger 4 tablespoons
of grated coconut for decoration Salt