Sentences with phrase «use orange red»

I use orange red all the time.

Not exact matches

Using oranges and apples analogies as red herrings only adds to the belief that the NRA and the gun worshipers truly are not thinking this seriously nor have sensible, realistic, reasonable, practical and feasible solutions to gun violence but rather fallacies and incorrect assumptions.

Blood oranges are such a great ingredient to use at this time of year, they're perfectly in season so taste delicious and look so beautiful with their bright orange and red colours.

If you need a smaller batch — I would probably break it down like this: For every package of sausage links I would use (1) green pepper, (2) of red, yellow and orange; If the peppers are huge, then I would half the quantity.

I used fresh cut corn, grape tomatoes and sliced olives, but you might like any of the following produce: sliced celery, grated carrot, blanched broccoli florets, chopped bell pepper (red, green, yellow or orange!)

Chop a large batch of green onions, white onions, red, orange, yellow and green bell peppers to use throughout the week as you prep for this meal.

In our second go - around, we replaced the eggplant with a bunch of red and orange peppers we need to use, we also used lime zest instead of the lemon.

Red lentils cook up faster than other kinds, and they have a nice orange color, so if you have them, use them for this recipe, but any lentils will work as long as you pay attention to the cooking time on the package.

This red leaf salad uses seedless Cara Cara oranges in the salad and in the vinaigrette.

2 cups pineapple cut into small chunky wedges 1/2 small red onion thinly sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large lime the juice of half an orange Sea Salt and black pepper to taste

Basically, used the recipe but omitted zucchini added JD sausage and red / yellow / orange peppers since I had those on hand.

I used now 2 yellow ones and one red pepper, so mine turned out orange.

I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet peppers (I but at the farmer's market when fresh and cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow squash, and (drum roll) 1 can of organic PUMPKIN PUREE!

Bell Peppers — I chose red and orange for both flavor and color, but you can use whatever varieties are your favorite!

I used orange and yellow bell peppers instead of red and I loved the colors.

We used yellow + red heirloom tomatoes for a fabulous orange color!

If you can't find blood oranges, you can use Ruby Red grapefruit or cara cara oranges, which both have a similar red hRed grapefruit or cara cara oranges, which both have a similar red hred hue.

We even have our own brand manufactured in Italy, using oranges, habanero and ginger, another one with red hot peppers and strawberries.

Candy Weaver of BBQr's Delight recommends using black walnut pellets for red meat, pork, venison, and other game meat; orange pellets which produce a «tangy citrus taste» for pork, poultry, fish, and seafood; and mulberry pellets which impart a «sweet, tangy blackberry» taste for pork, ham, and poultry.

I also included yellow and orange bell peppers in my version, while the Ottolenghi recipe uses red peppers, and I used just one variety of tomatoes, not four different types.

If you can't find orange or yellow tomatoes, you can just use red tomatoes or some other vegetables in different colors.

This recipe uses Torchbearer Chipotle BBQ Sauce (any Torchbearer BBQ or Hot Sauce will work) Ingredients: 1 lb beef Spices to taste (oregano, chili powder, crushed red pepper, so on) 1 and 1/2 cups tomatoe 1/2 cup tomatoe sauce 2 port peppers 1 orange pepper 1 yellow pepper 1 red pepper 3 habaneros 1 tai hot pepper Optional 4 oz of any of our sauces.

As luck would have it, I didn't have oranges either, so used a sweet and juicy ruby red grapefruit instead.

I had leftover Peppers of each color, so I used 4 different Bell Peppers 1/2 red, 1/2 green, 1/2 yellow, 1/2 orange.

Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen sweet corn and half frozen roasted corn (from Trader Joes) 1/2 red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.

For the Crust 2 cups plus 2 tablespoons all - purpose flour, plus more for dusting 3/4 cup confectioners (powdered) sugar 1/2 cup plus 2 tablespoons almond meal / flour (I used Red Mill) 2 teaspoons baking powder 3/4 teaspoon baking soda 1/2 teaspoon kosher salt 12 tablespoons (1 1/2 stick) cold unsalted butter, cut into 1 - inch cubes 2 tablespoons heavy whipping cream 1 tablespoon orange flower water 1 extra-large egg yolk 1 extra-large white, reserved for brushing tart later

4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.

1/2 cup brown rice (pre-cooked, use leftovers) 1/2 cup edamame beans (cooked) 2 handfuls of baby spinach about 1/2 cup diced sweet peppers (red, orange, yellow) handful of green onions, chopped (1 - 2 sprigs) handful of cherry tomatoes, halved 1/4 cup pine nuts 4 tablespoons hemp hearts 1 large perfectly ripe avocado

I use red, orange, yellow, and white carrots for the ribbons, which make this salad so vibrant.

Lollipops from The Christmas Candy Book 1 cup (200g) sugar 1/3 cup light corn syrup 1/3 cup (80 ml) water 1 - 2 drops oil of anise, cinnamon, clove, lemon or orange — I used vanilla extract few drops of red, yellow, blue or green food coloring Oil a marble slab or baking sheet.

I used both orange and red tomatoes, and loved how pretty they looked alternating in the baking dish.

packages seitan, drained and cut into bite - size chunks 1/2 cup flour (I used white whole wheat flour) 1/4 teaspoon black pepper 3 large garlic cloves, minced 1 cup dry red wine, plus more if needed 2 tablespoons tomato paste 2 tablespoons low - sodium tamari (or half tamari, half Worcestershire if you aren't vegan) 4 cups vegetable broth, plus more if needed 1 1/2 pounds Yukon Gold potatoes (about 3 medium - large), cut into large - ish chunks 2 stalks celery, cut into 1 - inch pieces 2 small turnips, peeled and cubed (or substitute parsnips) 3 - 4 large carrots, cut into 2 - inch pieces (halve lengthwise if the carrots are very fat) 1 bay leaf 2 teaspoons chopped fresh thyme leaves 1/2 teaspoon chopped fresh rosemary 3 1 - inch strips orange zest 1 teaspoon sweet paprika 1/8 teaspoon ground cloves Freshly ground black pepper to taste 1 cup frozen peas 1 tablespoon apple cider vinegar

I used steamed broccoli, carrots diced, green onion, mushrooms, sliced red & orange bell pepper.

1 cups dried lentils (or 2 cups already cooked lentils) 1 - 2 tablespoons extra virgin olive oil 1 large onion, chopped 5 garlic cloves, minced 1 - 2 tablespoons chipotle hot sauce (can substitute chopped chipotle in adobo) 2 teaspoons coarse kosher salt 2 tablespoons chili powder 1 teaspoon ground cumin 1 orange or red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno, seeded and minced 1 28 - ounce can crushed tomatoes 2 cans of beans - I used black and kidney but any are fine!

Shichimi togarashi (or simply called shichimi) used as an optional topping is a common Japanese seasoning containing seven spices, such as red chili pepper, sesame seeds, orange peel, ginger and seaweed.

I omitted the red wine vinegar and instead used the juice of one whole fresh orange.

You can use green peppers or the sweeter and milder red, yellow, and / or orange bell peppers.

Also made your salsa using red, yellow and orange tomatoes that were at the supermarket last weekend.

«For a fruitier spin, substitute pineapple or orange juice for the honey and use a pinch of cayenne or red pepper flakes instead of the 5 - spice powder,» he suggests.

Here I use small orange lentils (called «red» in stores) because they cook down into a creamy texture.

ingredients ROASTED RACK OF PORK: 2 tablespoons ground coriander (toasted) 2 tablespoons ground cumin (toasted) 2 tablespoons Kosher salt 1 teaspoon freshly ground black pepper 5 pounds rack of pork (center cut, rack of bones removed to use as a roasting rack) 2 tablespoons olive oil CHERRY BOURBON SAUCE: 1 cup bourbon 1 orange (juiced, 2 peels reserved) 1/4 cup red wine vinegar 2 tablespoons granulated sugar 3 cups fresh cherries (pitted) 1 tablespoon unsalted butter Kosher salt and freshly ground black pepper

SUBSTITUTION OPTIONS: - Coconut milk, soymilk, or another unsweetened nondairy milk in place of almond milk - Vegetable broth in place of filtered water (if using broth, decrease sea salt to 1/2 tsp)- 1/4 cup chopped red onion in place of shallot - Yellow or orange bell peppers in place of red - Any small, hot pepper in place of serrano - Additional cashews in place of pistachios (in the bisque)- Walnuts or almonds in place of pistachios (in the pistou)- Fresh cilantro in place of flat - leaf parsley

I like to use red, yellow, and orange.

Use the vinaigrette on any mixed green salad; it's especially good with butter lettuce, orange segments and sliced red onion.

I use Great Lakes Gelatin, the orange or red jar.

I used cherry tomatoes (all different shades of red, orange, and yellow) and roasted up a whole pan of them while I was at it.

Other colors are easier to come by: he uses turmeric for yellow, goji berries for orange, and dragon fruit, sometimes supplemented by beet juice, for red.

Your sriracha will be bright orange if all of your chilies are red, but using some green ones will mute the hue somewhat.

for the salad: * 1 cup chopped red pepper * 1 cup chopped romaine lettuce * 1 tomato, seeded and diced * 1/3 cup chopped herbs (I used a combination of basil, cilantro, and mint) * 1/2 -1 ripe avocado, chopped * 1 Cara Cara orange, peeled and chopped * 1 carrot, chopped * 2 tablespoons chopped scallion or red onion * 2 tablespoons raisins * 2 tablespoons pistachios (or other nuts / seeds)

Goji berries have become a common sight on supermarket shelves, and for good reason: They contain a lot of vitamin C. Native to Tibet and Inner Mongolia, these orange - red tangy berries have been used by Chinese herbalists for centuries to treat visual ailments and poor circulation and to help boost the immune system.