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Magaricz
Snack European

Magaricz

4.5

Prep
20 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
  2. 2 Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
  3. 3 Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

By Karen Cooke

Spicy Pickled Okra
Snack American

Spicy Pickled Okra

4.2

Prep
30 min
Cook
15 min
Total
10125 min

Instructions

  1. 1 Wash the okra, rubbing lightly to remove any grit and fuzz. Sterilize 2 (1 quart ) canning jars and lids in boiling water for at least 10 minutes, allow to cool before filling with okra.
  2. 2 Combine the cider vinegar, water, garlic, red pepper flakes, smoked paprika, salt, and peppercorns to a boil in a large pot over medium-high heat. Reduce the temperature and simmer for 15 minutes. Remove from the heat.
  3. 3 Pack fresh, cleaned okra loosely into the jars. Pour the hot brine over the okra, filling the jars to the top. Seal jars, making sure you have cleaned the jar's rims of any residue. Store the jars in the refrigerator. Allow contents to pickle at least one week minimum before eating, two weeks is best.

By weatherman

Pizza Cupcakes
Snack American

Pizza Cupcakes

4.5

Prep
15 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Gather ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease 8 cups of a muffin tin with cooking spray.
  2. 2 Finely chop cherry tomatoes and drain any liquid; set aside.
  3. 3 Unroll pizza crust on a floured work surface and roll out thinly into a large rectangle. Using a 4-inch round cookie or biscuit cutter, cut out 8 circles in dough.
  4. 4 Place dough circles in the prepared muffin cups, pressing dough into the bottom and up the sides of each cup.
  5. 5 Drop 1 teaspoon mozzarella into each cup. Top with 1 tablespoon pizza sauce. then add tomatoes and red onions.
  6. 6 Add 1 tablespoon mozzarella to each cup and top with pepperoni. Sprinkle with Italian seasoning, red pepper flakes, and garlic salt.
  7. 7 Bake in the preheated oven until cheese is bubbling and melted, 14 to 15 minutes. Remove from the oven and let cool in the tins, about 5 minutes.
  8. 8 Remove pizzas from the tin and serve hot.

By lutzflcat

Pizza Toast with Burrata and Tomato
Snack American

Pizza Toast with Burrata and Tomato

Prep
10 min
Cook
16 min
Total
26 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Place tomato slices in a small dish, and top with Italian dressing. Flip the tomato slices, being sure that all have been covered with dressing. Set aside for 5 minutes.
  3. 3 Brush both sides of bread with olive oil, and place in a small skillet over medium-high heat. Toast both sides until golden brown and crispy, about 3 minutes.
  4. 4 Place toasted bread on a baking sheet and spread burrata cheese on top. Add sliced tomatoes and sprinkle with 1 tablespoon Parmesan cheese and oregano.
  5. 5 Bake in the preheated oven for 12 to 13 minutes.
  6. 6 Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Move baking sheet up and briefly broil until the cheese starts to bubble and brown, 1 to 2 minutes, watching carefully to keep from burning.
  7. 7 Remove from the oven, and spoon over marinara, sprinkle and sprinkle with remaining Parmesan cheese and red pepper flakes. Season to taste with salt and pepper. Slice on the diagonal, and serve immediately.

By lutzflcat

Spicy Refrigerator Dill Pickles
Snack American

Spicy Refrigerator Dill Pickles

4.6

Prep
15 min
Cook
Total
14535 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine cucumbers, water, vinegar, chopped dill, sugar, garlic, salt, pickling spice, dill seed, and red pepper flakes in a large bowl. Stir and let sit at room temperature until sugar and salt dissolve, about 2 hours.
  3. 3 Transfer cucumbers to 3 wide-mouth, 1 1/2-pint jars, placing 4 cucumbers into each jar. Add enough vinegar mixture to cover cucumbers. Place 1 sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

By FAIRYFAHRENHOLZ

Jerky Lover's Jerky - Sweet, Hot and Spicy!
Snack American

Jerky Lover's Jerky - Sweet, Hot and Spicy!

4.8

Prep
15 min
Cook
300 min
Total
510 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Mix together onion powder, garlic powder, and black pepper in a small bowl or cup. Season beef lightly, using only part of the spice blend and reserving the rest. Place beef into an airtight plastic container or bowl, and refrigerate.
  3. 3 Stir together brown sugar, soy sauce, pineapple juice, balsamic vinegar, teriyaki sauce, Worcestershire sauce, and liquid smoke flavoring. Heat until brown sugar has completely dissolved. Refrigerate marinade until cool.
  4. 4 Pour cooled marinade over the seasoned meat, and mix by hand to coat. Seal the bowl, and refrigerate for at least 3 hours.
  5. 5 Arrange beef strips on the rack of a dehydrator, and sprinkle with a little bit more of the spice mixture and red pepper flakes. Dry for 5 hours, or to your desired dryness.

By DIXYCHIK

Nothin' Sweet About These Spicy Refrigerator Pickles
Snack American

Nothin' Sweet About These Spicy Refrigerator Pickles

5.0

Prep
15 min
Cook
10 min
Total
1495 min

Instructions

  1. 1 Combine water, vinegar, salt, peppercorns, yellow and brown mustard seeds, sugar, and red pepper flakes in a saucepan over medium heat; cook until salt and sugar have dissolved, 5 to 7 minutes. Cool about 30 minutes.
  2. 2 Cut cucumbers into even-sized spears; pack into a 1-liter, large-mouthed glass jar. Add onion slices, dill sprigs, and garlic. Pour in cooled vinegar mixture to completely cover cucumbers; seal with a lid. Refrigerate for 24 hours before serving.

By Buckwheat Queen

Traditional Baba Ghanoush
Appetizer African

Traditional Baba Ghanoush

4.5

Prep
15 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Gather the ingredients. Place one rack in the lower third of the oven and another one in the upper third. Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Cut a shallow slit along the side of the eggplant and place into a baking dish.
  3. 3 Roast on the lower rack of the preheated oven until eggplant is completely shrunken and soft, about 40 minutes. Move to the upper rack and continue baking until skin is charred, about 5 more minutes. Remove from the oven and let sit until cool enough to handle, 15 to 20 minutes.
  4. 4 Peel and discard eggplant skin. Place eggplant flesh into a bowl; stir in garlic, tahini, lemon juice, pepper flakes, and salt until well combined.
  5. 5 Drizzle olive oil over top and garnish with parsley.

By IMANKAY

African Cabbage Stew
Dinner African

African Cabbage Stew

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Place cabbage into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Drain.
  2. 2 Heat canola oil in a saucepan over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir tomatoes into onion mixture, place cover on saucepan, and cook until tomatoes are soft, 10 to 15 minutes.
  3. 3 Mix water and tomato paste in a small bowl until smooth; pour into the saucepan. Stir the mixture, replace the cover, and cook another 5 minutes. Add mackerel in tomato sauce; season with red pepper flakes and seasoned salt. Stir drained cabbage into the mixture. Cover saucepan and simmer mixture until mackerel is hot, 10 to 15 minutes.

By MissGhana85

Easy African Peanut Soup
Soup African

Easy African Peanut Soup

4.3

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
  2. 2 Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
  3. 3 When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.

By DRUMNWRITE

Zimbabwean Chicken and Vegetable Soup
Dinner African

Zimbabwean Chicken and Vegetable Soup

4.7

Prep
30 min
Cook
90 min
Total
120 min

Instructions

  1. 1 Heat the olive oil over medium heat in a large soup pot; cook and stir the onion in the hot oil until translucent, about 5 minutes. Whisk 1/2 cup of vegetable stock and the peanut butter into the onions until the mixture is smooth. Beat in remaining vegetable stock, diced tomatoes with their liquid, and crushed red pepper flakes; bring to a boil, reduce heat to medium low, and cook at a simmer for 30 minutes, stirring occasionally.
  2. 2 Stir in the cabbage, sweet potato, carrot, and turnip; simmer, stirring occasionally, until the vegetables are tender, about 30 more minutes. Stir in the okra and chicken and simmer until the okra is tender, about 30 additional minutes.

By mary

African Chicken Stew
Dinner African

African Chicken Stew

4.2

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add chicken and brown for 3 to 4 minutes; remove to a plate.
  2. 2 Add potato, onion, and garlic to the skillet. Reduce the heat to medium-low and sauté for 2 to 3 minutes, making sure garlic does not brown too much. Stir in cumin, coriander, pepper flakes, salt, and black pepper, then pour in water. Add reserved chicken and any accumulated juices and cover with a tight-fitting lid. Simmer, stirring occasionally, for 10 to 15 minutes.
  3. 3 Stir in peanut butter and garbanzo beans until peanut butter is blended in. Cover and simmer until chicken is cooked through and potatoes are tender, about 10 minutes. Remove from the heat, adjust seasoning, and serve.

By Leah Shaw

African Sweet Potato Stew
Dinner African

African Sweet Potato Stew

4.4

Prep
30 min
Cook
375 min
Total
405 min

Instructions

  1. 1 Place onion, jalapeno peppers, garlic, ginger, cumin, salt, coriander, cinnamon, and red pepper flakes in a large slow cooker. Pour in water and stir to combine. Mix in sweet potatoes, tomatoes, chickpeas, and peanut butter.
  2. 2 Set cooker to Medium-High, cover, and cook until sweet potatoes are tender and stew has thickened, about 6 hours. Stir in green beans, cover, and continue cooking until beans are heated through, 15 to 20 minutes.

By mamaluv

Chicken Livers Peri Peri
Dinner African

Chicken Livers Peri Peri

4.4

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Place chicken livers into a large bowl. Pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, red pepper flakes, cumin, coriander, bay leaves, salt, and pepper. Stir together until well combined. Place in the refrigerator for 1 to 2 hours.
  2. 2 Remove livers to a second bowl; reserve marinade.
  3. 3 Heat remaining 1 tablespoon olive oil and butter in a large skillet over medium heat. Cook and stir onion in hot oil-butter mixture until tender, about 7 minutes. Increase heat to medium-high and stir in chicken livers; cook for 2 minutes, being careful not to overcook livers.
  4. 4 Stir in chicken stock, tomato paste, Worcestershire sauce, and reserved marinade. Simmer gently for 5 minutes. Pour in brandy and cook until heated through.

By FAIRDINKUM

Moroccan Stew with Chicken and Pearl Onions
Dinner African

Moroccan Stew with Chicken and Pearl Onions

4.5

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a stockpot over medium heat. Cook and stir celery, chopped onion, and bell pepper in hot oil until softened, about 5 minutes. Stir garlic into the celery mixture; cook and stir until fragrant, about 1 minute more.
  2. 2 Pour vegetable broth into the pot; add tomatoes, carrots, potatoes, pearl onions, thyme, salt, and pepper. Bring the broth to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 20 minutes.
  3. 3 Stir chicken and red pepper flakes to the pot; cook until the chicken is hot, 5 to 10 minutes. Stir vinegar into the soup just before serving.

By Vicki

Authentic Pepper Pot Soup
Soup African

Authentic Pepper Pot Soup

4.7

Prep
40 min
Cook
160 min
Total
220 min

Instructions

  1. 1 Place tripe into a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit until tripe has cooled slightly, about 20 minutes. Drain and rinse; cut into 1/4-inch pieces.
  2. 2 Cook bacon in a Dutch oven over medium heat until browned, about 3 to 5 minutes. Add leeks, bell peppers, parsley, onion, and celery; sauté until tender, about 5 minutes. Stir in stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce heat, cover, and simmer until tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, about 20 minutes.
  3. 3 When the soup is almost ready, melt butter in a small skillet over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Stir roux into soup and cook, stirring constantly, until soup thickens a bit. Taste and adjust seasonings as desired. Discard bay leaf.

By MARBALET

Firecracker Crackers
Appetizer

Firecracker Crackers

4.7

Prep
10 min
Cook
Total
550 min

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

Spicy Brussels Sprout Chips
Appetizer

Spicy Brussels Sprout Chips

4.5

Prep
15 min
Cook
25 min
Total
40 min

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

Pasta e Olio
Dinner

Pasta e Olio

4.3

Prep
Cook
Total

Instructions

  1. 1 In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
  2. 2 Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
  3. 3 Toss pasta with garlic mixture and butter or margarine. Serve warm.

By MARBALET

Spinach Ziti
Dinner

Spinach Ziti

4.2

Prep
Cook
Total

Instructions

  1. 1 Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.
  2. 2 Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary.
  3. 3 Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.

By Sue H.

Pan-Fried Broccoli
Dinner American

Pan-Fried Broccoli

4.5

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Rinse thawed broccoli and pat dry.
  2. 2 Heat oil in a large skillet over medium heat. Add pepper flakes and cook for 1 minute. Add broccoli and sauté until it starts to get crispy, 5 to 7 minutes. Season with salt to serve.

By R TJCS

Kid-Friendly Grilled Pork Tenderloin
Dinner

Kid-Friendly Grilled Pork Tenderloin

5.0

Prep
5 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Mix sugar, garlic powder, salt, and red pepper flakes together in a bowl. Rub mixture over all sides of pork tenderloin. Let sit at room temperature for about 30 minutes before grilling.
  2. 2 Preheat an outdoor grill for low heat and lightly oil the grate.
  3. 3 Place pork on the grill and cook low and slow, turning every 10 minutes, until all sides have been cooked, about 30 minutes. Brush with barbecue sauce and repeat every 10 minutes, for about 30 minutes more. Pork is ready when slightly pink in the center and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour total cooking time.
  4. 4 Remove pork from grill and let sit an additional 5 minutes.

By picky_eaters_mom

Simple Arrabbiata Sauce

Simple Arrabbiata Sauce

4.4

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Combine tomatoes, olive oil, and red pepper flakes in a large saucepan. Simmer until sauce is thickened, 30 to 40 minutes.
  2. 2 Stir in garlic and simmer for 10 minutes. Remove from heat and stir in basil, salt, and pepper.

By Rick Ogg

Honey-Soy Grilled Pork Chops
Dinner

Honey-Soy Grilled Pork Chops

5.0

Prep
10 min
Cook
20 min
Total
515 min

Instructions

  1. 1 Whisk soy sauce, honey, garlic, ginger, and red pepper flakes together in a large bowl and pour into a resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
  2. 2 Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Cook the pork chops on the preheated grill until seared and no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest 5 minutes before serving.

By George P Cooper

Sweet and Spicy Fig Compote

Sweet and Spicy Fig Compote

5.0

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Heat figs, red wine, sugar, honey, red pepper flakes, and salt in a small saucepan over medium heat. Simmer until wine is reduced and thickened, about 20 minutes, stirring occasionally.

By hello angie