It's not fun to cuddle and play with your dog, and have little
white flakes of skin fall all over you.
But the light from the kitchen revealed huge
white flakes of snow falling.
Not exact matches
On Wednesday, as high school students from DC, Maryland, and Virginia protested in front
of the US Capitol and the
White House, Sen. Jeff
Flake (R - AZ) announced he and Sen. Dianne Feinstein (D - CA) were working on a bill that would raise the minimum age to buy an AR - 15 rifle to 21 for buyers who aren't in the military (an initiative opposed by the National Rifle Association).
Arizona Senator Jeff
Flake is fighting to protect conservative principle from the
white identity politics
of Donald Trump.
Add to the bowl
of a food processor fitted with the steel blade along with drained and rinsed
white beans, Vegenaise, nutritional yeast, non-dairy milk, lemon juice, salt, red chili
flake, and black pepper.
I used
white pepper, added a bit
of chinese
white vinegar, and doubled the red pepper
flakes.
6 sprigs fresh thyme 6 sprigs fresh oregano 4 cloves garlic 2 thin slices
of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5 limes zest and juice Kosher salt Cracked black pepper Coarse ground
white pepper 1 pinch
of red pepper
flakes 1/8 cup
of olive oil 1/8 cup dry
white wine A dash
of your favorite hot sauce
3/4 cup rolled oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4 cup shredded or
flaked unsweetened coconut 2 tablespoons pepitas, or another nut or seed
of your choice 1/4 cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg
white 2 teaspoons water (adjusted from 1 T) 2 cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
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.
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove
of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch
of Himalayan salt freshly ground
white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast
flakes 3 teaspoons mild curry powder a handful
of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
1/2 cup butter (just slightly cooler than room temperature) 1 cup brown sugar 1 cup
white sugar 1 cup all natural peanut butter (unsweetened and unsalted) 3 eggs 1 tbsp molasses 1 tsp vanilla extract 1/2 cup all purpose flour 2 tsp baking soda A pinch
of salt 4 cups large
flake oats 1 1/2 cups M&M s (Or other candy - coated chocolate
of your choice.
1 red bell pepper 1 yellow bell pepper 1 stick celery 3 skinned carrots 1/2 diced
white onion About 20 edamame 2 chicken breasts 2 tablespoons
of light (the green bottle) soy sauce 3 tablespoons lemon juice Dash
of pepper Optional: Add a few dashes
of chili
flakes
About 700gr
of white potatoes 2 garlic cloves crushed 1 small
white onion finely chopped (I actually used my food processor to blitz it finely) 1 teaspoon
of chilli
flakes 1 teaspoon
of cumin powder 1 teaspoon
of curry powder 1 teaspoon
of turmeric powder salt & pepper to taste the juice
of 1 lemon olive oil for cooking
-- 4 parsnips (or 1 cup cooked
white beans), leaves from 1 bunch
of kale (stems removed), black pepper, 1 teaspoon coriander, a pinch
of red pepper
flakes, thyme and marjoram, coconut milk (green soup pictured)
The Skylight Inn in Ayden is a perfect example: during our twenty minutes there, we were the only customers sitting at any
of the six tables — the rest, about thirty
of them, were to - go customers, African American and
white in equal proportion, all ordering the only food entree on the menu: coarsely chopped pork from the whole hog, sprinkled with a sauce
of vinegar and red pepper
flakes.
If I have more time I like pasta with a sauce
of olive oil heated with red pepper
flakes + cubed genoa salami, deglazed with
white wine or vermouth or whatever.
1 block
of firm or extra firm tofu, drained and pressed (see notes below) 1/2 cup
of chili sauce 1/4 cup
of rice wine vinegar Several dashes
of your favorite hot sauce 1 tbl
of maple syrup 1 tbl Black or
white sesame seeds 1 chili pepper / jalapeno diced (seeded or not depending on your heat preference) 1 cup
of uncooked rice — cooked according to package directions 1 cup
of shelled edamame, frozen with no need to defrost 3 spring onions, trimmed and sliced 2 tbl
of pepitas 2 tbl
of sunflower seeds 2 tbl
of liquid aminos Garnish: red pepper
flakes (optional)
Olive oil, garlic, red pepper
flakes, lemon,
white wine, thyme, parmesan cheese, and a pinch
of happy tears join forces to create a boldly flavored sauce that comes together in mere minutes.
Peanut butter and
white chocolate melt beautifully into Honey Nut Chex, corn
flakes and honey nut peanuts then it gets a delightful coating
of powdered sugar and festive sprinkles!
the hostel i lived at offered a free breakfast that consisted
of coffee, tea,
white toast with jam, and two kinds
of cereal: rice krispies and corn
flakes.
1/4 cup unflavoured whey protein 1/4 cup ground almonds (plus a bit extra, if you need to dry out the mix later) 1tbsp high protein nuts n more
white chocolate peanut butter 1tbsp coconut flour 1 - 2caps valencian orange oil (mine came from Asda) 1 - 2tbsp water (add a little at a time so that the mix doesn't get too wet & sticky) 7 drops vanilla flavdrops zest
of half an orange 50g
white chocolate 6
flaked almonds
1/2 cup extra-virgin olive oil 1 cup diced red onion (about 1 medium onion) 1/2 teaspoon coarse sea salt or kosher salt 1 cup thinly sliced, peeled carrots (about 2 medium carrots) 1 cup thinly sliced celery stalks (or about 2 medium celery sticks) 2 garlic cloves 2 tablespoons minced rosemary 1/2 teaspoon crushed red pepper
flakes 1 15 - ounce can
of white beans, drained 1/2 cup firmly packed sun - dried tomatoes 1/4 cup red wine vinegar 4 cups arugula leaves 2 tablespoons finely chopped, fresh, flat - leaf parsley for garnish
Ingredients: 1 9 - inch pie crust [RECIPE] 2 large eggs 1/2 cup (1 stick) butter or margarine, softened 1/2 cup all - purpose flour 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 cup combination
of milk and
white chocolate chips 3/4 cup
flaked sweetened coconut 3/4 cup chopped macadamia nuts
Chile Lime Garlic Shrimp 1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice
of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or
white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper
flakes 1 teaspoon granulated sugar 1/4 cup olive oil
can
white beans (I used Great Northern beans) Olive oil 4 cloves roasted garlic, from above Juice from 1/2
of a lemon Fresh ground black pepper Red pepper
flakes (I used about 1 tsp.
2 tablespoons extra virgin olive oil 1 1/2 cups beets (can be a mix
of yellow and red), peeled and diced 1/4 cup
white onion, diced 1/2 teaspoon kosher salt, plus more to taste 2 garlic cloves, minced 1 teaspoon ground cumin 1/2 teaspoon red pepper
flakes 1 1/2 pound fresh tomatoes, peeled and diced (or 1 1/2 14.5 ounce cans
of diced tomatoes) 1 cup kale leaves, packed 1/4 cup goat cheese 3 - 6 eggs (up to you!)
Olive oil 1/2 a bag
of frozen leeks 1/2
white onion, chopped 3 - 5 cloves of garlic, minced A bunch of potatoes... about 6 fairly big ones for me, chopped, skins intact Water or broth White wine vinegar Plain, unsweetened almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh pa
white onion, chopped 3 - 5 cloves
of garlic, minced A bunch
of potatoes... about 6 fairly big ones for me, chopped, skins intact Water or broth
White wine vinegar Plain, unsweetened almond milk Salt, freshly ground black pepper, red pepper flakes (optional), and fresh pa
White wine vinegar Plain, unsweetened almond milk Salt, freshly ground black pepper, red pepper
flakes (optional), and fresh parsley
12 ounces organic vegetable broth 1/2 cup water 1 8 - ounce package Twin Oaks extra-firm Italian herb tofu (or other firm tofu
of your choice), cubed 1 red pepper, chopped 1 small
white onion, sliced 1/2 cup fresh cilantro, chopped 1/4 cup fresh basil, chopped 1/4 cup fresh chives, minced 1 tablespoon Sriracha hot sauce * (optional) 1 tablespoon red pepper
flakes (optional) 2 jalapeños 1 teaspoon salt 2 teaspoons
white pepper 1 cup cooked brown rice
When you start to see the edges
of fish turn
white, gently flip and continue to cook for another 3 - 4 minutes or until fish
flakes easily with a fork.
6 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 3 pounds broccoli, cut into spears 1 cup Frascati or other dry
white wine 1 tablespoon hot red pepper
flakes Grated zest
of 1 lemon Grated zest
of 1 orange
2 cups dried cranberry beans 2 tablespoons extra virgin olive oil 1 large red or yellow onion, chopped 1 cup chopped carrots 1 stalk celery, chopped 3 cloves garlic, minced 1/4 to 1/2 teaspoon crushed red pepper or Aleppo pepper
flakes (use the greater amount
of Aleppo) 1/2 cup dry
white wine or vermouth 2 teaspoons chopped fresh oregano 1/2 teaspoon finely chopped fresh rosemary 4 cups vegetable stock (recommend Imagine No - Chicken broth here) 4 cups water 1 cup Pomi chopped tomatoes (or BPA - free crushed tomatoes such as Bionaturae or Muir Glen) 1 teaspoon smoked paprika 1 teaspoon sweet Hungarian paprika 1/2 teaspoon salt, or more to taste 1/2 teaspoon freshly ground black pepper 2 bunches Swiss chard, stemmed and chopped well 1 1/2 to 2 cups (dry) whole wheat pasta (such as ditalini or smallish shells), cooked until al dente
pinch saffron threads 1 cup freshly boiled water 4 teaspoons garlic flavored oil (I used olive oil and sauteed a smashed clove
of garlic) 6 scallions (didn't have it — sprinkled about 2 teaspoons dried onion
flakes and sauteed lightly w garlic) 1/2 teaspoon dried tarragon (or dill or dried basil) 1/2 cup vermouth or dry
white wine 14 - ounce diced tomatoes (fire - roasted adds more depth
of flavor) 1 teaspoon kosher salt or 1/2 teaspoon table salt, or to taste 1 pound frozen mixed seafood (I used 5 - 6 oz.
Enjoy our
White Chocolate Coconut Latte Recipe, a delicious blend
of Espresso, Milk, and Coconut Syrup topped with a generous helping
of White Chocolate Sauce and Coconut
Flakes.
3/4 cup all - purpose flour 3/4 cup
white whole wheat flour 1 cup brown sugar 1/2 cup sweetened
flaked coconut 2 teaspoons baking soda 1 teaspoon salt (optional) 2 teaspoons cinnamon 2 tablespoons canola oil 2 large eggs 1 teaspoon vanilla 2 cups shredded zucchini (squeeze out some
of the moisture) 20 ounce can
of pineapple tidbits or crushed in juice, drained (I used tidbits for chunkier pieces)
12 ounce dried cannellini beans, picked over and rinsed 2 tablespoons extra-virgin olive oil 4 or 5 cloves garlic, minced 2 medium stalks celery, very thinly sliced, plus any leaves from the head
of celery 3 leeks,
white and light green part thinly sliced (about 3 cups) Pinch
of red pepper
flakes 2 large heads escarole, well - washed and chopped 4 cups vegetable stock (recommend Imagine No - Chicken broth) 1 15 - oz can tomatoes, with juice (not puree), well chopped (or use Eden brand diced tomatoes, which are already finely chopped) 1/2 teaspoon freshly ground black pepper 3 tablespoons chopped fresh basil (optional) 2 tablespoons chopped flat - leaf parsley (optional)
Indgredients 2 ripe bananas 8 soft medjool dates 1 egg / or 1 tbsp chia or flax seed in 3 tbsp water 1 cup rolled oats / spelt / barley (100 g) 3/4 cup toasted coconut
flakes (45 g) 1/2 cup almonds / hazelnuts, chopped (75 g) 1/2 cup chopped pistachio (50 g) hold back 1/3
of it to top with 1/2 cup cranberries (50 g) 2 tbsp sesame seeds / poppy seeds Zest from 1 organic lemon 1 vanilla bean, scraped 1/4 - 1/2 tsp cardamom 1/2 cup
white chocolate (50 g) if vegan use a vegan chocolate or leave out 1 tsp coconut oil A generous pinch
of flaky sea salt
It is used as whole grain berries, whole grain flour,
white flour,
flakes, and puffs to make a variety
of products.
A pound (or 500g)
of butter in a saucepan, melt over low heat and cook gently until all the water has been driven off and the little
white flakes begin to take colour.
Sprinkle with red pepper
flakes and the
white and light green parts
of the green onions.
Shrimp Fra Diavolo serves 4 adapated from Giada DeLaurentis Ingredients 1 pound large shrimp, peeled, deveined (I used wild frozen shrimp) 1 teaspoon salt, plus additional as needed 1 teaspoon dried crushed red pepper
flakes 3 tablespoons olive oil, plus 1 to 2 tablespoons 1 small or 1/2 large onion, chopped 1 (14 1/2 - ounce) can diced tomatoes 3/4 cup dry
white wine 3 garlic cloves, chopped 1/4 teaspoon dried oregano leaves 4 tablespoon chopped fresh basil leaves Directions Toss the shrimp in a medium bowl with 1 teaspoon
of salt and red pepper
flakes.
The sauce was a spicy mix
of tomatoes,
white wine, garlic, herbs, and
of course, chili
flakes.
US ice cream brand Jeni's has unveiled its seasonal ice cream range
of salty caramel, boozy eggnog, dark chocolate peppermint, «The Matterhorn» (wildflower honey ice cream with
white chocolate
flakes and smoked almonds), pumpkin 5 - spice, and sweet potato with torched marshmallows.
2 tbsp cold - pressed olive oil, raw butter, coconut oil or ghee 1
white onion, finely chopped 3 garlic cloves, finely chopped 1/2 tsp chili
flakes 1 x 400 g (14 oz) can whole plum tomatoes handful
of basil leaves (or 3 tb
of frozen basil) sea salt and freshly ground pepper
White Layer — Vanilla Cream 1 cup meat
of young Thai coconut 1/4 cup coconut water 1/4 cup coconut oil 1/2 vanilla bean 1/4 cup light raw agave nectar 1/2 cup dry coconut
flakes OR cashews
Ingredients: 1/4 cup finely minced sweet onion (such as Vidalia or Walla Walla) 3 tablespoons low - sodium soy sauce 2 teaspoons toasted sesame oil 1 teaspoon Sambal Oelek (or hot sauce
of your choice) 1 garlic clove, grated or finely minced 1 scallion, thinly sliced 1 teaspoon toasted sesame seeds (black or
white) 12 ounces sushi - grade ahi tuna, sliced into 3/4 - inch cubes 1 ripe mango, peeled, pitted and diced 1 avocado, peeled, pitted and diced 1 head butter or Boston lettuce For Serving: (optional) Toasted coconut
flakes Chopped macadamia nuts
2 tablespoons tamari 1 tablespoon rice vinegar 1 tablespoon fresh satsuma juice 1 teaspoon
white sesame seeds hulled 1/2 teaspoon chili
flakes 1 clove
of garlic minced 1 green onion sliced 1 inch fresh ginger grated
2 large zucchini 2 small yellow squash 1 beet 2 large red onions 1/2 cup pitted Kalamata olives 1 pint orange grape tomatoes 2 large cloves
of garlic large handful
of fresh basil a few tablespoons
of olive oil 1/2 cup dry
white wine 1/2 teaspoon crushed red pepper
flakes Good pinch Kosher salt Lots
of fresh black pepper 5 ounces baby spinach (about 2 cups) Feta, for serving
1 1/2 pounds (21 - 25) shrimp, peeled and de-veined, tails attached For the marinade: 1/2 cup lime juice (juice
of four limes) 2 tablespoons minced Thai chilies 2 tablespoons Sake or
white wine 2 tablespoons minced jalapeños 1 tablespoon rice vinegar 2 cloves garlic, minced (about one teaspoon) 2 teaspoons crushed red pepper
flakes 1 teaspoon granulated sugar 1/4 cup olive oil
The
flakes stayed mauve, the milk stayed
white, and the whole thing tasted like thick cups
of dusty corn.
Heaps
of bittersweet dark chocolate chunks, gooey
white chocolate chips, and crunchy macadamia nuts all playing off that sweet nuttiness
of the brown butter, and finished with big
flakes of Maldon sea salt.