CHILI GARLIC OIL RECIPE ITALIAN RECIPES
CHILI OIL RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
Provided by Giada De Laurentiis
Categories condiment
Total Time 2 hours 7 minutes
Prep Time 2 minutes
Cook Time 5 minutes
Yield 2 cups
Number Of Ingredients 2
Steps:
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
SIMPLE CHILI RECIPE | ALLRECIPES
This is delicious on a cold wintry day. Add fresh cornbread and salad for a great meal.
Provided by Teresa Jeffries
Categories Beef Chili
Total Time 35 minutes
Cook Time 35 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a 2 quart saucepan, brown hamburger in vegetable oil. Add onion and garlic, and cook until the onion is soft. Pour off any excess fat.
- Stir in beans, crushed tomatoes, chili powder, and vinegar. Salt and pepper to taste. Heat to boiling, and reduce heat. Cover, and simmer 30 minutes.
Nutrition Facts : Calories 315.8 calories, CarbohydrateContent 26.5 g, CholesterolContent 42.6 mg, FatContent 16.2 g, FiberContent 9.4 g, ProteinContent 17.8 g, SaturatedFatContent 5.3 g, SodiumContent 415.7 mg, SugarContent 1 g
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This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you’re a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.
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- Serve with more red-pepper flakes, black pepper and Parmesan.
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This recipe is a version of aglio e olio pasta, which is often known as midnight pasta because it can be made quickly with a few pantry staples: garlic, olive oil, red-pepper flakes and pasta. This recipe takes a bit more time because it calls for roasting the garlic first, but doing so adds a complex, mellow flavor to the entire dish. If you’re a planner, you could even roast a couple of heads of garlic in advance. (Roasted garlic will keep in an airtight container in the refrigerator for up to two weeks and in the freezer for up to two months.) Add whatever vegetables or proteins look good to you.
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CHILI OIL RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK
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Reviews 4.7
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- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
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From en.m.wikipedia.org
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CHILI OIL - WIKIPEDIA
Chili oil is a condiment made from vegetable oil that has been infused with chili peppers.Different types of oil and hot peppers are used, and other components may also be included. It is …
From en.m.wikipedia.org
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See details
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Apr 23, 2017 · I am definitely trying my hand at this. I love Chinese chili oil but have only used the jar brands. This will be a treat. I also make an Italian chili oil–a recipe that has been passed down in my family. It even looks the same. What I find interesting is the crossover between Chinese cooking and Italian …
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