Type what you have

Ingredients

• ✓ red pepper flake
• peanut
• salt
• jalapeno pepper
• crab boil
• cajun seasoning
• garlic powder

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

Ingredients

• ✓ red pepper flake
• ground beef
• mustard seed
• garlic powder
• sugar-based curing mixture
• salt
• cayenne pepper
• liquid smoke

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

Ingredients

• ✓ red pepper flake
• avocado
• tomatillo
• red onion
• tomato
• lime juice
• hot pepper sauce
• salt
• pepper

Instructions

1. 1 In a medium bowl, mix avocados, tomatillos, red onion, roma tomatoes, and lime juice. Season with red pepper flakes, hot pepper sauce, and salt and pepper. Cover, and refrigerate at least 45 minutes before serving.

By TCOOPER

Ingredients

• ✓ red pepper flake
• brown sugar
• sugar-based curing mixture
• black pepper
• garlic powder
• monosodium glutamate
• mace
• mustard powder
• ground venison
• liquid smoke
• beef round casing

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

Ingredients

• ✓ red pepper flake
• avocado
• garlic
• lemon juice
• yogurt
• sour cream
• cucumber
• mint
• dill
• cilantro
• salt
• black pepper

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

Ingredients

• ✓ red pepper flake
• ground beef
• pork sausage
• mustard seed
• liquid smoke
• worcestershire sauce
• garlic powder
• sugar-based curing mixture
• black pepper
• caraway seed
• cayenne pepper
• paprika
• chili powder

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

Ingredients

• ✓ red pepper flake
• cooking spray
• water
• balsamic vinegar
• salt
• bay leaf
• thyme
• oregano
• rosemary
• garlic
• salt
• olive oil
• black pepper
• chicken wing
• bread crumb
• parmigiano-reggiano cheese

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

Ingredients

• ✓ red pepper flake
• basil
• garlic
• canola oil
• olive oil

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

Ingredients

• ✓ red pepper flake
• all-purpose flour
• salt
• cheddar cheese
• butter
• crispy rice cereal

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

Ingredients

• ✓ red pepper flake
• spinach
• cream cheese
• cheddar cheese
• pickled pepper
• spring onion
• garlic powder
• black pepper
• flour tortilla
• turkey

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

Ingredients

• ✓ red pepper flake
• pork sausage
• spinach
• green onion
• ricotta cheese
• feta cheese
• salt
• black pepper
• phyllo dough
• butter

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

Ingredients

• ✓ red pepper flake
• tuna steak
• cucumber
• avocado
• green onion
• sesame seed
• lemon juice
• sesame oil
• soy sauce

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

Ingredients

• ✓ red pepper flake
• garlic
• cherry tomato
• rosemary
• olive oil
• salt
• bread
• lardo
• pink peppercorn

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

Ingredients

• ✓ red pepper flake
• egg roll wrapper
• crabmeat
• vegetable oil
• lime juice
• sugar
• fish sauce
• water
• ginger
• cilantro

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

Ingredients

• ✓ red pepper flake
• vegetable oil
• onion
• celery
• carrot
• salt
• ground pork
• garlic
• garlic powder
• turmeric
• ginger
• cumin
• coriander
• celery seed
• lumpia wrapper
• vegetable oil

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

Ingredients

• ✓ red pepper flake
• ketchup
• apple cider vinegar
• sugar
• butter
• hot sauce

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

Ingredients

• ✓ red pepper flake
• flat iron steak
• vermouth
• sweet vermouth
• olive oil

Instructions

1. 1 Place steak into a large resealable bag or shallow dish. Pour in the dry vermouth and sweet vermouth and stir to coat the steak. Seal or cover and refrigerate for 6 hours to marinate.
2. 2 Heat the oil in a large skillet over medium heat. Remove steak from the bag and discard the marinade. Season the steak on both sides with red pepper flakes. Fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest for a few minutes before serving.

By Cocina JNOTS

Ingredients

• ✓ red pepper flake
• honey
• red wine vinegar
• thyme
• paprika
• kosher salt

Instructions

1. 1 Combine honey, vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes. Store at room temperature in an airtight container.

By LauraF

Ingredients

• ✓ red pepper flake
• ground turkey
• cheese flavored cracker
• egg
• garlic powder
• onion

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 In a large bowl, mix together ground turkey, crushed crackers, egg, red pepper flakes, garlic powder, and onion until well combined. Form into four fat patties.
3. 3 Cook patties on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Amy

Ingredients

• ✓ red pepper flake
• brown sugar
• garlic powder
• onion powder
• salt
• cumin

Instructions

1. 1 Combine brown sugar, garlic powder, pepper flakes, onion powder, salt, and cumin in a bowl until well mixed.

By Tracy Law

Ingredients

• ✓ red pepper flake
• cider vinegar
• salt
• cayenne pepper
• brown sugar
• hot pepper sauce

Instructions

1. 1 Mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce in a large bowl. Stir until salt and brown sugar have dissolved.
2. 2 Cover and let stand at least 3 hours before using as a basting sauce or serving on meat.

By Lori

Ingredients

• ✓ red pepper flake
• vegetable oil
• soy sauce
• gochujang
• honey
• lime
• broccoli

Instructions

1. 1 Whisk together vegetable oil, soy sauce, gochujang, honey, lime juice, soy sauce, and red pepper flakes in a bowl for the sauce.
2. 2 Preheat an outdoor grill for low heat and lightly oil the grate.
3. 3 Place broccoli steaks onto hot grill, cover, and cook for 2 minutes. Flip and cook for another 2 minutes.
4. 4 Flip broccoli steaks again and generously brush on sauce, making sure to coat the stems very well. Cook for 5 to 7 minutes. Flip and brush generously with sauce and cook until stems are still firm, but cooked through, an additional 5 to 7 minutes.

By MommaBean3

Ingredients

• ✓ red pepper flake
• spaghetti squash
• olive oil
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Coat inside of squash with 1 tablespoon olive oil. Place squash cut-side down on a baking sheet.
3. 3 Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
4. 4 Shred inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

By Scott Davis

Ingredients

• ✓ red pepper flake
• honey
• sweetener
• black pepper
• kosher salt
• apple cider vinegar
• white distilled vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.
3. 3 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ red pepper flake
• salt
• celery seed
• mustard powder
• black pepper
• bay leaf
• paprika
• clove
• allspice
• ginger
• cardamom
• cinnamon

Instructions

1. 1 Mix salt, celery seed, mustard powder, red pepper flakes, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined.
2. 2 Store in an airtight container.

By The Colonel's Kitchen

Ingredients

• ✓ red pepper flake
• sea salt
• black pepper
• garlic
• chili powder
• turkey breast
• canola oil

Instructions

1. 1 Combine sea salt, black pepper, red pepper flakes, granulated garlic, and chili powder in a small jar. Seal the jar and shake until seasonings are well mixed.
2. 2 Rub entire spice blend mixture over turkey breast to coat it completely. Wrap the breast securely in aluminum foil and refrigerate for 24 hours.
3. 3 Remove breast from the refrigerator and let stand at room temperature for about 20 minutes.
4. 4 Meanwhile, pour oil into a lidded pot large enough to hold it and the turkey breast. Heat oil to 325 degrees F (165 degrees C).
5. 5 Gently lower breast in the oil, cover the pot with a lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Cliff G

Ingredients

• ✓ red pepper flake
• salt
• garlic powder
• black pepper
• cayenne pepper
• chicken leg quarter
• wood chip

Instructions

1. 1 Combine salt, garlic powder, red pepper flakes, black pepper, and cayenne pepper in a glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
2. 2 Three hours before cooking, set an electric smoker to 275 degrees F (135 degrees C) according to manufacturer's instructions. Keep the top vent closed.
3. 3 When ready to cook, place 1 chicken leg quarter on each of the four wire racks. Place racks into the smoker; add water to the water pan. Add two loads soaked wood chips according to the manufacturer's instructions and open the vent.
4. 4 Smoke in the preheated smoker according to manufacturer's instructions until no longer pink in the center and the juices run clear, about 2 ½ hours, adding more wood chips after each hour of cooking. An instant-read thermometer inserted into centers, near but not touching bone, should read at least 165 degrees F (74 degrees C).

By Dragonflydays

Ingredients

• ✓ red pepper flake
• pineapple
• garlic
• cumin
• kosher salt
• black pepper
• pork butt roast

Instructions

1. 1 Combine pineapple, garlic, cumin, salt, red pepper flakes, and pepper in a bowl.
2. 2 Place pork roast into a slow cooker. Pour pineapple mixture over top. Cover and cook on Low until pork is slightly pink in the center and cooked through, about 8 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
3. 3 Remove pork roast from the slow cooker. Cut away any fat, then shred meat using two forks. Return meat to the slow cooker and mix with the juices.

By Feth Family

Ingredients

• ✓ red pepper flake
• brussels sprout
• olive oil
• sea salt
• black pepper
• pecorino romano cheese
• lemon

Instructions

1. 1 Bring a large pot of cold water to a boil. Add Brussels sprouts and cook until softened, 7 to 9 minutes, depending on size. Strain and transfer to an ice bath to stop cooking.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Strain cooled sprouts and spread onto paper towels to dry. Pat the tops dry as well.
4. 4 Transfer sprouts to a large baking sheet and smash with the bottom of a Mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over the top, then shake the tray a bit to distribute the oil and spices.
5. 5 Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
6. 6 Remove from the oven and place the baking sheet onto a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.

By Jonathan Charbz

Ingredients

• ✓ red pepper flake
• beer
• onion
• bratwurst
• garlic powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beer and onion slices in a large pot; bring to a boil.
3. 3 Add bratwurst, pepper flakes, garlic powder, salt, and pepper to beer and onion mixture. Reduce heat to medium and cook for 10 to 12 minutes.
4. 4 Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Transfer bratwurst to a plate. Reduce heat to low and let onions simmer until needed.
6. 6 Cook bratwurst on the preheated grill, turning occasionally to get char marks, until no longer pink in the middle, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7. 7 Serve bratwurst with onions.

By Zach