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Garlic Basil Spread
Appetizer

Garlic Basil Spread

3.9

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine basil leaves, garlic, and red pepper flakes in a food processor or blender. Pulse 3 to 4 times. Slowly pour in canola oil and olive oil and blend until thick and creamy, about 30 seconds. Add additional oil if needed to make the spread smoother.

By Allrecipes

Cheese Crackers
Appetizer

Cheese Crackers

4.4

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Combine flour, salt, and red pepper flakes in a large bowl; add Cheddar cheese and toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well-blended.
  3. 3 Roll dough into 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
  4. 4 Bake in the preheated oven until light and crispy, about 30 minutes.

By Domestic Chef

Turkey Roll Sushi
Appetizer

Turkey Roll Sushi

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix spinach, cream cheese, Cheddar cheese, pickled peppers, spring onion, garlic powder, black pepper, and red pepper flakes together in a bowl. Spread cream cheese mixture, about 1-inch wide, over the top portion of each tortilla, reserving about 1 tablespoon cream cheese mixture for sealing.
  2. 2 Arrange turkey onto each tortilla below the cream cheese mixture section. Spread a thin line of reserved cream cheese mixture below the turkey section of each tortilla for sealing. Starting at the end with the most cream cheese mixture, roll each tortilla around the filling, sealing together with the opposite end with small amount of cream cheese mixture. Cut 1/2-inch-wide slices from roll creating turkey 'sushi' rolls.

By Ari Lin

Rachael's Superheated Cajun Boiled Peanuts
Appetizer American

Rachael's Superheated Cajun Boiled Peanuts

4.6

Prep
20 min
Cook
1440 min
Total
1460 min

Instructions

  1. 1 Place peanuts, salt, jalapeños, red pepper flakes, crab boil, Cajun seasoning, and garlic powder into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally and add water as needed to keep the peanuts covered. Drain, then serve hot or cold.

By Rachael N Reed Palmer

Summer Sausage
Appetizer American

Summer Sausage

4.4

Prep
20 min
Cook
480 min
Total
5060 min

Instructions

  1. 1 Mix beef, mustard seed, garlic powder, curing mixture, pepper flakes, salt, cayenne, and liquid smoke together in a large bowl until well combined. Cover with plastic, and refrigerate for three days, mixing well once a day.
  2. 2 On the fourth day, preheat the oven to 200 degrees F (100 degrees C). Line a sheet pan with a wire rack.
  3. 3 Shape the mixture into five logs; place logs onto the wire rack.
  4. 4 Transfer the rack and sheet pan into the preheated oven and bake for 8 hours. Remove from the oven and transfer sausages to paper towels to cool. Let cool completely, about 1 hour, then wrap logs individually in plastic wrap. Refrigerate for at least 3 hours before slicing.

By TGFROST

Sausage Spanakopita Triangles
Appetizer Mediterranean

Sausage Spanakopita Triangles

4.5

Prep
45 min
Cook
35 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cook and stir sausage in a large skillet over medium-high heat, breaking it apart with a spatula, until cooked through, 5 to 7 minutes. Reduce heat to medium. Add spinach, green onions, and pepper flakes; cook until spinach is thawed, 3 to 5 minutes.
  3. 3 Off heat, stir in ricotta and feta cheeses; season with salt and black pepper.
  4. 4 Unwrap phyllo dough; cover with a damp towel to keep from drying out.
  5. 5 Place 1 phyllo sheet, working with 1 sheet at a time and keeping remaining sheets covered, on a flat work surface; brush ½ of sheet with melted butter. Fold sheet in half lengthwise; place ¼ to ½ cup sausage filling in top-left corner. Fold bottom-left corner over filling into a triangle shape. Continue folding edge over edge to end of dough, and a triangle is formed. Place triangle on the prepared baking sheet. Repeat with remaining phyllo sheets, melted butter, and sausage filling.
  6. 6 Brush triangles with melted butter.
  7. 7 Bake in the preheated oven until golden brown, about 25 minutes.

By Wanderzest

Absolutely Amazing Ahi
Appetizer Asian

Absolutely Amazing Ahi

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
  2. 2 Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

By JULESKICKS2

Bruschette al Lardo di Colonnata
Appetizer Italian

Bruschette al Lardo di Colonnata

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Mince 1 of the garlic halves and transfer to a bowl. Add tomatoes, rosemary, olive oil, red pepper flakes, and salt; mix well. Refrigerate tomato mixture for 1 hour.
  2. 2 Rub the remaining garlic half over each slice of bread. Spread lardo onto each slice and top with tomato mixture. Sprinkle ground pink peppercorns over tomato mixture.

By Aldo

Deer Bologna
Appetizer American

Deer Bologna

4.7

Prep
120 min
Cook
120 min
Total
1680 min

Instructions

  1. 1 Combine brown sugar, curing mixture, black pepper, red pepper flakes, garlic powder, MSG, mace, and mustard; sprinkle over venison in a large mixing tub. Mix spices into venison, then add liquid smoke; mix by hand until well combined, 3 to 5 minutes. Place into a non-reactive glass or plastic container, cover, and refrigerate for 24 hours. Prepare casings according to instructions below (Cook's Note).
  2. 2 To stuff, cut off a 2-foot (60-centimeter) piece of casing, pinch out water, and tie a knot at one end of casing using twine. Fill casing with venison mixture to within 4 inches of open end using a sausage stuffer or large funnel. Tie open end near sausage mixture, so mixture is firm. Tie two sausage ends together to form a circle. Repeat with remaining casings, venison mixture, and twine. Place bologna in a large roasting pan.
  3. 3 Preheat the oven to 225 degrees F (110 degrees C).
  4. 4 Bake in the preheated oven until bologna reaches an internal temperature of 180 degrees F (82 degrees C), about 2 hours. Cool, then refrigerate until cold.
  5. 5 To serve, cut through casing lengthwise; peel off and discard casing. Slice bologna into thin slices. Bologna may be kept tightly wrapped in the freezer; defrost in the refrigerator before serving.

By jdwags

Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce
Appetizer Asian

Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce

4.0

Prep
Cook
Total

Instructions

  1. 1 Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
  2. 2 Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
  3. 3 Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
  4. 4 Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

By Allrecipes Member

Tzatziki Guacamole
Appetizer American

Tzatziki Guacamole

4.5

Prep
40 min
Cook
Total
100 min

Instructions

  1. 1 Combine avocados, garlic, and lemon juice in a bowl; mash into a paste using a fork or spoon. Mix in yogurt and sour cream. Stir in cucumber, mint, dill, cilantro, red pepper flakes. Season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

By MandaSquared

Spicy Beefstick
Appetizer American

Spicy Beefstick

4.6

Prep
15 min
Cook
360 min
Total
375 min

Instructions

  1. 1 In a large bowl, mix together ground beef, pork sausage, mustard seed, liquid smoke, Worcestershire sauce, garlic powder, curing salt, black pepper, caraway seed, cayenne pepper, paprika, chili powder, and red pepper flakes. Cover and refrigerate overnight.
  2. 2 For the next three days, knead meat for 5 minutes, then return it to the refrigerator. On the fourth day, knead, then form into 6 equal logs. Wrap each log in aluminum foil, and poke a few holes in the foil.
  3. 3 Preheat the oven to 200 degrees F (95 degrees C). Place logs onto a broiler pan to catch grease. Bake for 6 hours in the preheated oven. Turn off the oven; leave logs in for another 3 hours after baking. Refrigerate until chilled, then slice and serve.

By BUCKS45

Garlic Parmesan Chicken Wings
Appetizer American

Garlic Parmesan Chicken Wings

4.8

Prep
20 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
  2. 2 Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
  3. 3 Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
  4. 4 Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl.
  5. 5 Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
  6. 6 Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
  7. 7 Bake in the preheated oven until browned, 20 to 25 minutes.
  8. 8 Serve hot and enjoy!

By John Mitzewich

Lumpia Mollica
Appetizer Southeast Asian

Lumpia Mollica

4.5

Prep
30 min
Cook
45 min
Total
105 min

Instructions

  1. 1 Heat 1 tablespoon vegetable oil in a large skillet over medium-low heat; cook and stir onion, celery, and carrot until onion is tender and translucent, 5 to 7 minutes. Season with salt. Add ground pork and garlic; cook and stir until pork is no longer pink. Season with more salt and drain any excess grease. Stir in red pepper flakes, garlic powder, turmeric, ginger, cumin, coriander, and celery seed. Set aside to cool.
  2. 2 Place about 1 tablespoon pork mixture on a lumpia wrapper with one corner facing you. Fold corner closest to you over filling; fold two side corners toward the center and continue rolling wrapper around pork. Brush a small amount of water over the top corner and press to seal. Repeat with remaining filling and wrappers.
  3. 3 Heat 1 quart vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. 4 Fry rolls in batches until golden brown, 4 to 6 minutes. Drain on a paper towel-lined plate.

By jmollica23

Korean Kimchi
Korean

Korean Kimchi

4.4

Prep
20 min
Cook
Total
3080 min

Instructions

  1. 1 Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
  2. 2 Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
  3. 3 Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

By Christina P

Korean Fried Pork With Stir-Fried Celery
Korean

Korean Fried Pork With Stir-Fried Celery

2.7

Prep
25 min
Cook
15 min
Total
100 min

Instructions

  1. 1 Mix 2 tablespoons soy sauce, tomato paste, green onions, rice wine, 1 tablespoon sugar, sesame oil, ginger, garlic, and 1/2 teaspoon red pepper flakes in a bowl. Add pork; cover with plastic wrap and let marinate in the refrigerator, at least 1 hour.
  2. 2 Heat 1 tablespoon canola oil in a skillet over medium-high heat. Cook the pork in batches, being sure not to overcrowd the pan, until slightly pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  3. 3 Heat 1 teaspoon canola oil in a skillet over medium-high heat. Add celery, remaining 1 tablespoon sugar, and remaining 1/4 teaspoon red pepper flakes. Saute for 1 minute. Add remaining 2 tablespoons soy sauce; cook and stir for 1 minute more. Add celery leaves; cook and stir until celery is crisp-tender, about 3 minutes more. Serve alongside pork.

By TJ Lombard

Daeji Bulgogi (Pork Bulgogi)
Dinner Korean

Daeji Bulgogi (Pork Bulgogi)

5.0

Prep
20 min
Cook
15 min
Total
215 min

Instructions

  1. 1 Whisk soy sauce, barbeque sauce, hot pepper paste, sugar, ginger root, red pepper flakes, sesame seeds, and black pepper together in a small bowl.
  2. 2 Place pork in a large bowl. Pour soy sauce mixture over pork; toss to coat. Marinate in the refrigerator, at least 3 hours and up to overnight.
  3. 3 Preheat a large skillet or grill pan over medium-high heat. Add pork, discarding marinade. Cook, stirring frequently, until pork begins to brown, about 5 minutes. Stir in onion; cook until soft, about 10 minutes.

By Ann Lee

Korean Spicy Marinated Pork (Dae Ji Bool Gogi)
Dinner Korean

Korean Spicy Marinated Pork (Dae Ji Bool Gogi)

4.6

Prep
45 min
Cook
15 min
Total
240 min

Instructions

  1. 1 Stir together the vinegar, soy sauce, hot pepper paste, garlic, ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onion in a large bowl. Mix in the pork slices, mixing well until completely coated. Place into a resealable plastic bag, squeeze out any excess air, seal, and marinate in the refrigerator at least 3 hours.
  2. 2 Heat the canola oil in a large skillet over medium-high heat. Add the pork slices in batches, and cook until no longer pink in the center, and lightly browned on the outside, about 5 minutes per batch. Be careful when cooking the meat, the spicy fumes will hurt your nose!

By funinthesun

Sweet and Spicy Shrimp
Dinner Korean

Sweet and Spicy Shrimp

4.4

Prep
30 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Combine soy sauce, 2 minced scallions, garlic, sesame seeds, cornstarch, ginger, mirin, sugar, red pepper flakes, and sesame oil in a bowl.
  2. 2 Place shrimp in a large resealable plastic bag; add soy sauce marinade. Squeeze out excess air, seal the bag, and shake until shrimp coated. Marinate in the refrigerator for 15 to 20 minutes.
  3. 3 Heat a skillet over medium-high heat; add shrimp, reserving any remaining marinade in the bag. Cook and stir until opaque, 3 to 5 minutes; transfer shrimp to a bowl.
  4. 4 Add 3 tablespoons reserved marinade and gochujang to the skillet; cook and stir over medium-low heat until thickened, about 2 minutes. Brush glaze over cooked shrimp (or use as a dip). Sprinkle remaining 1 minced scallion on top.

By Sandra's Easy Cooking

Oi Sobagi (Korean Cucumber Kimchi)
Side Dish Korean

Oi Sobagi (Korean Cucumber Kimchi)

Prep
25 min
Cook
5 min
Total
1530 min

Instructions

  1. 1 Place cucumbers onto one end, slice in half down the length to create and x-shape, leaving the last 1/4-inch uncut; place into a bowl. Combine 8 cups water and sea salt in a saucepan over medium heat; bring to a boil. Pour brine mixture onto the cucumbers; brine until flavors combine, about 1 hour.
  2. 2 Combine red pepper flakes, 1/2 cup water, fish sauce, sugar, garlic, ginger, and fermented shrimp in a bowl; mix until sauce is thoroughly combined.
  3. 3 Rinse cucumbers in cold water; place in a colander to drain. Sit until semi-dry, about 10 minutes.
  4. 4 Lather cucumbers with sauce, inside and out, making sure to stuff the x-shaped cut as well. Place cucumbers, chives, radish, and sesame seeds in an air-tight container. Let sit at room temperature until flavors combine, 1 to 2 days; refrigerate until ready to serve.

By mykoreaneats

Spicy Korean Fried Chicken with Gochujang Sauce
Dinner Korean

Spicy Korean Fried Chicken with Gochujang Sauce

4.4

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Whisk milk and egg together in a large bowl until thoroughly combined and smooth. Add chicken tenders to egg wash and let marinate in the refrigerator for 15 minutes.
  2. 2 Combine flour, potato starch, salt, and pepper in a large mixing bowl. Pour mixture into a large, resealable plastic bag. Drain and discard marinade from chicken tenders. Add chicken to the bag, seal it, and shake until each piece is completely dredged in mixture.
  3. 3 Heat oil in a deep-fryer or large saucepan to 325 degrees F (165 degrees C).
  4. 4 Add chicken pieces to the hot oil about 5 pieces at a time so as not to drop the temperature of the oil. Fry for 2 minutes. Transfer chicken to a plate lined with paper towels to drain. Continue with remaining chicken pieces.
  5. 5 Increase oil heat to 350 degrees F (175 degrees C) until continuously boiling. Carefully add the first batch of cooked chicken and fry again until cooked through and crispy about 2 minutes more. Transfer to a plate lined with paper towels to drain. Repeat with the second batch of chicken pieces. Transfer chicken to a medium-sized serving bowl.
  6. 6 Heat a small saucepan over medium-low heat. Add honey, brown sugar, soy sauce, gochujang paste, Worcestershire sauce, red pepper flakes, and ginger. Cook and stir continuously until sugar has melted and sauce is smooth, about 5 minutes. Drizzle sauce over twice-fried chicken tenders and serve.

By Diana71

Korean Bulgogi Bowl
Dinner Korean

Korean Bulgogi Bowl

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Mix in sesame oil.
  2. 2 Combine brown sugar, soy sauce, water, Asian pear, garlic, ginger, red pepper flakes, and black pepper in a food processor. Blend until combined but still slightly chunky. Pour mixture into the skillet with the beef and cook over medium heat until most of the liquid evaporates, 7 to 9 minutes.
  3. 3 Place 1/4 the cooked brown rice in the bottom of an individual serving bowl. Top with a portion of beef mixture, lettuce, cucumber, red bell pepper, and sesame seeds. Repeat with remaining rice, beef, and toppings.

By Diana71

Firehouse BBQ Sauce

Firehouse BBQ Sauce

3.8

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

By LAURAL840

Bacon Caramel
Dessert

Bacon Caramel

1.0

Prep
10 min
Cook
25 min
Total
102 min

Instructions

  1. 1 Combine water and sugar in a small saucepan over medium heat to make simple syrup. Bring to a boil and cook until sugar is dissolved, about 5 minutes. Remove from heat and cool slightly, 7 to 10 minutes.
  2. 2 Combine simple syrup, bacon fat, molasses, and red pepper flakes in a small saucepan. Bring to a gentle boil, stirring frequently, until a thick syrup forms, 10 to 15 minutes. Pour syrup into a freezer-safe container.
  3. 3 Freeze until syrup sets, 1 to 2 hours. Slice into individual caramels and wrap in waxed paper.

By Amy Turner

Uncle Earl's NC BBQ Sauce
American

Uncle Earl's NC BBQ Sauce

4.1

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 In a large saucepan or soup pot, stir together the ketchup, cider vinegar, sugar, butter, red pepper flakes and hot sauce. Cook over medium heat until the butter is melted and the sauce is heated through. Use right away, or store in the refrigerator for up to a month.

By CarolinaDarlin

Brilliant Sauteed Broccoli
Dinner

Brilliant Sauteed Broccoli

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
  2. 2 In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
  3. 3 Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

By Aaron Geiger