Type what you have

Ingredients

• ✓ red pepper flakes
• kielbasa sausage
• tomato-based chili sauce
• red currant jelly
• water

Instructions

1. 1 Stir sausage, chili sauce, red currant jelly, water, and pepper flakes together in a slow cooker. Cover slow cooker. Cook on Low, at least 4 hours, stirring once every hour.

By Tonia

Ingredients

• ✓ red pepper flakes
• green bell pepper
• bell pepper
• white sugar
• vinegar
• pectin

Instructions

1. 1 Place bell peppers in the bowl of a food processor; pulse until finely chopped. Transfer to a strainer; drain well. This is key to your success.
2. 2 Meanwhile, inspect 12-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Immerse jars in boiling water or sterilize using the dishwasher; keep hot until jelly is ready.
3. 3 Combine bell peppers, white sugar, vinegar, pectin, and pepper flakes in a large pot. Bring to a rolling boil over high heat while stirring constantly; boil for 1 minute. A rolling boil is one that does not stop when stirred. Remove jelly from heat.
4. 4 Ladle jelly into hot, sterilized jars, filling to within ½ inch of the top. The last jar may not be full. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Fill a large stockpot halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove jars from the stockpot and let cool. The jelly will be somewhat loose. Refrigerate and use within 1 to 2 weeks.

By Darcy Perreault-Acker

Ingredients

• ✓ red pepper flakes
• sour cream
• ketchup
• seasoned salt
• horseradish
• paprika

Instructions

1. 1 In a medium mixing bowl, combine sour cream, ketchup, seasoning salt, red pepper flakes, horseradish, and paprika. Serve immediately or refrigerate before serving.

By KIM

Ingredients

• ✓ red pepper flakes
• aluminum foil
• sweet and sour sauce
• garlic salt
• meatball
• red bell pepper
• pineapple chunk

Instructions

1. 1 Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap® Heavy Duty Aluminum Foil; set aside.
2. 2 Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. Arrange in even layer in foil-lined pan.
3. 3 Bake 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce over meatballs. Serve warm.

By Reynolds KitchensR

Ingredients

• ✓ red pepper flakes
• olive oil
• asparagus
• prosciutto
• salt
• black pepper
• balsamic vinegar

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Combine olive oil and red pepper flakes. Place asparagus on a baking sheet and drizzle olive oil mixture over top; mix together with your hands to coat.
3. 3 Cut each slice of prosciutto in half lengthwise. Wrap a strip of prosciutto around each asparagus spear, angling as you wrap to cover most of the asparagus. Arrange on the baking sheet and season with salt and pepper.
4. 4 Broil in the preheated oven until prosciutto is sizzling and crispy and asparagus is tender, 5 to 7 minutes.
5. 5 Transfer asparagus to a serving platter. Drizzle with balsamic vinegar and serve immediately.

By A Day In the Kitchen

Ingredients

• ✓ red pepper flakes
• halloumi cheese
• honey
• lemon juice
• thyme
• salt
• neutral oil

Instructions

1. 1 Slice halloumi into 6 to 8 even pieces.
2. 2 Combine honey, lemon juice, red pepper flakes, thyme leaves, and salt in a shallow bowl. Add halloumi slices and turn to coat each side. Allow to marinate in the refrigerator for 15 minutes.
3. 3 Heat oil in a large skillet over medium-high heat. Carefully place the cheese slices in the skillet and sear for 2 to 3 minutes on each side, checking regularly to make sure it doesn't burn.
4. 4 Once the halloumi has reached a golden brown color, move to a serving plate. Top with leftover marinade and garnish with additional thyme leaves. Serve with crackers or pita bread.

By Annie Campbell

Ingredients

• ✓ red pepper flakes
• vegetable oil
• ranch dressing mix
• garlic powder
• onion powder
• black pepper
• multigrain saltine cracker

Instructions

1. 1 Gather all ingredients.
2. 2 Place vegetable oil, ranch dressing mix, crushed red pepper flakes, garlic powder, onion powder, and black pepper in a 2-gallon resealable plastic bag.
3. 3 Seal the bag and squeeze with your hands until oil and spices are well combined.
4. 4 Place crackers into the bag, seal, and turn the bag over to coat crackers with spice mix.
5. 5 Let sit for about 1 hour, then turn again. Repeat several times until crackers are well-coated with spice mix, then allow the bag to sit 8 hours to overnight.
6. 6 Remove crackers and serve.

By I phill hungry

Ingredients

• ✓ red pepper flakes
• coconut milk
• lime
• paprika
• salt
• cayenne pepper
• kale

Instructions

1. 1 Heat coconut milk in a small saucepan over low heat until lukewarm, about 5 minutes; pour into a large glass bowl. Stir in lime juice, paprika, sea salt, cayenne pepper, and pepper flakes until marinade is smooth.
2. 2 Add kale to marinade; press down to ensure all leaves are covered. Cover the bowl with plastic wrap; marinate in the refrigerator for 4 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove kale from marinade and shake off excess; discard remaining marinade.
4. 4 Grill kale leaves, in batches, in a single layer on the preheated grill until edges are slightly crispy and centers are soft, 45 to 60 seconds per side.

By John Wisman

Ingredients

• ✓ red pepper flakes
• cream cheese
• black olive
• green olive
• parsley
• salt
• pepper
• sesame seed

Instructions

1. 1 Whip softened cream cheese with a whisk in a medium-sized bowl. Add olives, parsley, and pepper flakes; season with salt and black pepper. Spoon mixture into a serving bowl; top with sesame seeds.

By SouthernChef

Ingredients

• ✓ red pepper flakes
• asparagus
• garlic
• mustard seed
• pink peppercorn
• white vinegar
• water
• salt
• sugar

Instructions

1. 1 Place trimmed asparagus in a quart-sized canning jar. Add garlic, pepper flakes, mustard seed, and peppercorns.
2. 2 Combine vinegar, water, salt, and sugar in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 5 minutes. Turn heat off.
3. 3 Pour vinegar mixture over the asparagus. Screw on the lid and let sit until lid has sealed, about 1 hour.
4. 4 Place in the refrigerator until pickled, at least 2 days.

By Soup Loving Nicole

Ingredients

• ✓ red pepper flakes
• cauliflower
• salt
• black pepper
• garlic
• olive oil
• skim milk
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toss cauliflower, garlic, salt, and pepper together in a large bowl. Pour cauliflower onto a large sheet of aluminum foil and wrap tightly; place on a baking sheet.
3. 3 Bake in the preheated oven until cauliflower is tender, 45 to 55 minutes. Transfer cauliflower mixture to a bowl and mash to desired consistency.
4. 4 Mix olive oil and milk into mashed cauliflower mixture. Drop cauliflower mixture by the spoonful into muffin cups and top with Cheddar cheese and red pepper flakes.
5. 5 Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cool for 2 minutes before removing from the pan.

By ladanams

Ingredients

• ✓ red pepper flakes
• cucumber
• chicken breast
• neufchatel cheese
• tomato
• green onion
• mayonnaise
• garlic salt
• pretzel crisps

Instructions

1. 1 Slice cucumber halves lengthwise with a mandoline or knife into 1/8-inch-thick long slices
2. 2 Mix together chicken, Neufchâtel cheese, tomato, green onions, mayonnaise, red pepper flakes, and garlic salt in a large bowl until well blended.
3. 3 Lay cucumber slices flat on a work surface. Spoon 2 teaspoons chicken mixture on the bottom (flat) edge of each slice; roll up. Secure with toothpicks and place rolls upright like cups on a serving plate. Push a Snack Factory Pretzel Crisp about halfway down into chicken mixture.

By bdweld

Ingredients

• ✓ red pepper flakes
• sun-dried tomato
• feta cheese
• walnut
• olive oil
• oregano
• salt
• black pepper
• milk

Instructions

1. 1 Combine sun-dried tomatoes, feta cheese, walnuts, olive oil, oregano, red pepper flakes, salt, and pepper in the bowl of a food processor; pulse until blended. Pour in milk with the processor running, 1 tablespoon at a time, until a spreadable consistency is reached. Serve immediately or chill until needed.

By Diana Moutsopoulos

Ingredients

• ✓ red pepper flakes
• yellowfin tuna
• coconut milk
• cashew
• red onion
• serrano pepper
• cilantro
• ginger
• salt
• lime

Instructions

1. 1 Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.

By John Mitzewich

Ingredients

• ✓ red pepper flakes
• olive oil
• onion
• black bean
• corn
• salsa
• brown sugar
• butter
• flour tortilla
• monterey jack cheese

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion in hot oil until softened, about 2 minutes. Stir in beans and corn, then add salsa, brown sugar, and red pepper flakes; mix well. Cook until heated through, about 3 minutes. Remove from heat.
2. 2 Melt about 1 ½ teaspoons butter in a large skillet over medium heat. Place a tortilla in the skillet. Sprinkle with ¼ of the Monterey Jack cheese, then top with ¼ of the bean mixture. Place another tortilla on top; cook until the bottom is golden, then carefully flip and cook until the other side is golden. Repeat with remaining tortillas and filling.

By EFasse

Ingredients

• ✓ red pepper flakes
• olive oil
• shrimp
• garlic
• seafood seasoning
• salt
• black pepper
• parsley
• lemon juice
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large skillet over medium-low heat until warm, 2 to 3 minutes. Add shrimp, garlic, and pepper flakes all at once and stir together. Add seafood seasoning, salt, and black pepper and mix until combined.
3. 3 Cook and stir until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
4. 4 Reduce heat to low and stir in parsley, lemon juice, and lemon zest.

By stephenhbossin

Ingredients

• ✓ red pepper flakes
• cherry pepper
• mozzarella cheese
• prosciutto
• olive oil
• parmesan cheese
• garlic
• oregano
• thyme
• salt
• black pepper

Instructions

1. 1 Cut a circle, at an inward angle, around pepper stems. Remove tops; scoop out seeds and membranes, like a tiny pumpkin.
2. 2 Cut mozzarella into thumbnail-sized cubes, varying sizes slightly to fit each pepper. Cut prosciutto slices in half; wrap around mozzarella cubes. Stuff into pepper openings.
3. 3 Add olive oil to a sterilized jar or lidded container. Whisk in Parmesan cheese, garlic, oregano, thyme, salt, black pepper, and pepper flakes to combine.
4. 4 Add peppers to oil mixture; seal the jar. Marinate 5 to 6 hours. Serve straight out of the jar.

By Brian Genest

Ingredients

• ✓ red pepper flakes
• chicken wing
• apple cider vinegar
• garlic salt
• paprika
• onion salt
• black pepper
• all-purpose flour
• shortening
• butter
• garlic
• hot pepper sauce

Instructions

1. 1 Toss chicken wings in a large bowl with apple cider vinegar, garlic salt, paprika, red pepper flakes, onion salt, and black pepper to coat; cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
2. 2 Scatter flour over chicken wings; toss to coat. Discard any remaining marinade.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Heat shortening in a large skillet over medium-high heat; fry chicken in hot shortening until golden, 5 to 7 minutes per side. Transfer fried chicken to a baking sheet.
5. 5 Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 20 minutes. Remove chicken to a paper towel-lined platter to drain.
6. 6 Make sauce: Melt butter in a large skillet over medium heat. Cook garlic in melted butter until translucent, about 2 minutes. Stir hot sauce into butter-garlic mixture; reduce heat to low and simmer for 5 minutes. Transfer sauce to a large bowl.
7. 7 Working in batches, add chicken to sauce in the bowl and turn to coat. Drizzle any remaining sauce over wings to serve.

By joesgirljeri

Ingredients

• ✓ red pepper flakes
• corn
• avocado
• red onion
• red bell pepper
• red wine vinegar
• cilantro
• lime juice
• olive oil
• garlic
• cumin
• salt
• black pepper

Instructions

1. 1 Place the corn in a large pot with enough water to cover, and bring to a boil. Cook until kernels are tender but crisp, about 5 minutes. Drain, and cool in cold water. Use a knife to cut kernels from the cobs.
2. 2 Place kernels in a medium bowl. Stir in avocados, red onion, bell pepper, vinegar, cilantro, lime juice, olive oil, garlic, cumin, and crushed red pepper flakes. Season with salt and pepper.

By CARI

Ingredients

• ✓ red pepper flakes
• garlic
• butter
• shallot
• sea salt
• black pepper
• white wine
• vegetable broth
• white bean
• rosemary
• sourdough bread
• olive oil
• broccolini
• egg
• grana padano cheese
• chive

Instructions

1. 1 Crush and mince 3 cloves garlic; crush remaining 2 cloves and set aside.
2. 2 Melt 1 tablespoon butter in a large skillet over medium heat. Add 3 cloves minced garlic, shallots, red pepper flakes, sea salt, and black pepper. Cook and stir for 5 minutes. Pour in 1/2 of the wine and 1/2 of the broth. Add white beans, rosemary, and a good pinch of sea salt. Continue to cook for 3 minutes.
3. 3 Mash 1/2 of the beans with a potato masher. Pour in remaining wine and broth. Reduce heat slightly, cover, and simmer for 5 to 7 minutes.
4. 4 While the beans cook, preheat a grill pan on the stovetop over medium heat. Once heated, drizzle each side of the sourdough slices with 1/2 of the olive oil. Set in the pan and grill until crispy, about 2 minutes per side. Brush each grilled side with the 2 remaining garlic cloves and set the toast on a plate until ready to assemble.
5. 5 Toss broccolini with remaining olive oil, red pepper flakes, salt, and black pepper in a small bowl until combined. Place in a single layer on the heated grill pan. Let them sizzle (likely in batches) until lightly charred, 3 to 4 minutes. Flip, and continue for another 3 to 4 minutes. Transfer to a serving plate.
6. 6 While the broccolini cooks, melt the remaining butter in a nonstick pan over medium heat. Crack in the eggs, and season each one with red pepper flakes, salt, and black pepper. Cook until whites are set, and yolks are at desired doneness.
7. 7 For assembly, smear 1/4 of the white beans on each of the toasts. Top with a fried egg and a few pieces of grilled broccolini. Garnish with Grana Padano cheese and chives.

By Jonathan Charbz

Ingredients

• ✓ red pepper flakes
• buttermilk
• hot pepper sauce
• salt
• black pepper
• onion powder
• garlic powder
• chicken wing
• cornflake cereal
• all-purpose flour
• cornmeal
• salt
• black pepper
• honey

Instructions

1. 1 Whisk buttermilk, hot pepper sauce, 1 teaspoon salt, 1 teaspoon black pepper, onion powder, and garlic powder together in a bowl; pour into a resealable plastic bag. Add chicken wings, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 12 to 24 hours.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Coat 2 baking sheets with cooking spray.
3. 3 Combine crushed cornflakes, flour, and cornmeal in a bowl; season with salt and black pepper. Remove chicken wings from marinade and shake off excess. Discard remaining marinade.
4. 4 Press wings into cornflake mixture to coat. Place onto the prepared baking sheets. Coat tops of wings with cooking spray.
5. 5 Bake in the preheated oven until chicken is no longer pink and meat easily pulls from the bone, 30 to 40 minutes.
6. 6 While wings are cooking, combine honey and pepper flakes in a small saucepan over medium heat until honey thins; keep warm until wings are ready.
7. 7 Place wings in a large mixing bowl; drizzle with honey sauce. Toss until evenly coated.

By Boomdog02

Ingredients

• ✓ red pepper flakes
• canola oil
• ranch dressing mix
• chili powder
• whole wheat saltine cracker

Instructions

1. 1 Whisk canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
2. 2 Divide crackers evenly into two 1-gallon-sized sealable bags. Pour oil mixture evenly over crackers; seal the bags and flip to allow oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour.
3. 3 Remove crackers from the bags and spread onto large platters. Allow to sit, 8 hours to overnight before serving.

By DOEYE

Ingredients

• ✓ red pepper flakes
• olive oil
• mustard
• salt
• brussels sprout

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the top third of the oven. Line a baking sheet with aluminum foil.
2. 2 Mix together olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
3. 3 Trim stems of Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in sauce in the bowl, tossing with your fingers until leaves are evenly coated. Spread leaves on the prepared baking sheet in a single layer.
4. 4 Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate; continue roasting, removing crispy leaves every 5 minutes, until all leaves are crispy, about 10 minutes more.

By Matt Wencl

Ingredients

• ✓ red pepper flakes
• olive oil
• garlic
• parsley
• oregano
• salt
• black pepper

Instructions

1. 1 Stir olive oil, garlic, red pepper flakes, parsley, oregano, kosher salt, and black pepper together in a small bowl; marinate at room temperature for 30 minutes.

By nairie

Ingredients

• ✓ red pepper flakes
• ricotta cheese
• basil
• salt
• garlic powder
• black pepper

Instructions

1. 1 Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.

By Yoly

Ingredients

• ✓ red pepper flakes
• butter
• all-purpose flour
• cheddar cheese
• salt
• hot pepper sauce
• pecan

Instructions

1. 1 Blend together butter and flour in a medium bowl. Mix in Cheddar cheese, salt, red pepper flakes, hot pepper sauce, and pecans. Form dough into a roll and wrap in parchment paper. Refrigerate dough 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Slice dough into very thin wafers and place onto a baking tray.
4. 4 Bake wafers in the preheated oven until crisp, 15 to 20 minutes.

By Melissa Perkins

Ingredients

• ✓ red pepper flakes
• white wine
• tomato juice
• clam juice
• garlic
• mussel
• butter

Instructions

1. 1 In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
2. 2 Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
3. 3 Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
4. 4 Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

By Karen

Ingredients

• ✓ red pepper flakes
• bacon
• avocado
• egg
• mayonnaise
• yellow mustard
• lime juice

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels.
2. 2 Mash avocado in a large bowl with a fork. Mix in bacon, yolks from the hard-boiled eggs, mayonnaise, mustard, and lime juice.
3. 3 Spoon avocado mixture into the egg whites. Garnish eggs with red pepper flakes. Chill until ready to serve.

By Liz Dalton 'Lizzie'

Ingredients

• ✓ red pepper flakes
• red bell pepper
• onion
• white wine vinegar
• sugar

Instructions

1. 1 Combine bell peppers, onion, white wine vinegar, sugar, and red pepper flakes in a medium saucepan over medium heat. Bring to a boil, then reduce heat to a simmer. Cook until thickened, stirring occasionally, about 30 minutes.
2. 2 Transfer to a sterilized glass container; cover. Refrigerate before serving, 4 hours to overnight.

By CINDYLEE65

Ingredients

• ✓ red pepper flakes
• rice vinegar
• white sugar
• garlic
• salt

Instructions

1. 1 Bring vinegar to a boil in a small, nonreactive pot. Stir in sugar until dissolved. Reduce heat to low, simmer for 5 minutes, and remove from heat.
2. 2 Mash garlic and salt in a mortar and pestle to a smooth paste. Add paste to sweetened vinegar in the pot. Stir in red pepper flakes. Cool to room temperature before using. Store in the refrigerator for up to 2 days.

By ycrowe