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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

Korean-Style Cucumber Salad
Lunch Korean

Korean-Style Cucumber Salad

4.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
  2. 2 Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover and refrigerate, at least 5 minutes.

By Paula Stotts

Gluten-Free Kalbi Beef
Dinner Korean

Gluten-Free Kalbi Beef

4.0

Prep
10 min
Cook
20 min
Total
105 min

Instructions

  1. 1 Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes.
  2. 2 Combine sesame seeds, soy sauce, sugar, green onions, sesame oil, garlic, and red pepper flakes in a saucepan. Simmer over medium-low heat, stirring constantly, until flavors combine, about 10 minutes. Remove from heat and let marinade cool completely, about 15 minutes.
  3. 3 Place short ribs in large resealable plastic bags and cover with cooled marinade. Seal and let marinate in the refrigerator, at least 1 hour or overnight for maximum flavor.
  4. 4 Preheat grill for medium heat and lightly oil the grate.
  5. 5 Drain short ribs, discarding marinade, and cook on the preheated grill until browned, about 5 minutes per side.

By AmyBeall

Korean Fried Chicken Sauce
Dinner Korean

Korean Fried Chicken Sauce

4.6

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.

By John Mitzewich

Korean Potatoes
Dinner Korean

Korean Potatoes

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat oil in a wok over medium-high heat. Add potatoes; stir-fry until browned in spots and partially cooked through, 5 to 7 minutes.
  2. 2 While potatoes are cooking, mix together water, soy sauce, ketchup, corn syrup, sugar, garlic, and red pepper flakes in a bowl.
  3. 3 Pour soy sauce mixture over potatoes. Reduce heat and simmer until potatoes are tender and sauce thickens, 6 to 8 minutes. Sprinkle with sesame seeds and toss to coat.

By cullivoe

Easy Bulgogi (Korean BBQ Beef)
Dinner Korean

Easy Bulgogi (Korean BBQ Beef)

4.7

Prep
10 min
Cook
5 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk soy sauce, white and light green parts of green onions, yellow onion, sugar, garlic, sesame seeds, sesame oil, red pepper flakes, ginger, and black pepper together in a large glass or ceramic bowl.
  3. 3 Add steak slices and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour, or up to 1 day.
  4. 4 Heat a wok or large skillet over medium heat. Working in batches, cook and stir steak and marinade together in the hot skillet, adding honey to caramelize the steak, until steak is cooked through, about 5 minutes.
  5. 5 Garnish bulgogi with dark green parts of green onions.

By KDC860

Traditional Kimchi
Side Dish Korean

Traditional Kimchi

4.4

Prep
45 min
Cook
Total
4485 min

Instructions

  1. 1 Place cabbage and radish into a large colander. Sprinkle liberally with salt, mix to combine, and let sit for 1 hour. Sprinkle with additional salt, mix again, and let sit for 1 more hour. Rinse cabbage and let drain.
  2. 2 Combine onion, garlic, ginger, and rice vinegar in a blender. Add water and blend on high power until well combined.
  3. 3 Transfer drained cabbage to a large bowl. Add blended onion mixture, persimmon, cucumber, green onions, and red pepper flakes; mix until well combined.
  4. 4 Transfer kimchi to sterilized airtight containers and refrigerate for three days before serving.

By henry

Bulgogi Beef (Korean-Style Barbecue)
Dinner Korean

Bulgogi Beef (Korean-Style Barbecue)

4.8

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Mix garlic, grated onion, grated ginger, toasted sesame oil, and brown sugar together in a mixing bowl. Stir in grated pear, soy sauce, and red pepper flakes.
  2. 2 Transfer meat to marinade and toss to coat on all sides. Cover and refrigerate, 1 to 2 hours.
  3. 3 Season meat with salt and a drizzle of vegetable oil. Toss.
  4. 4 Brush a cast iron skillet with a little vegetable oil and place over high heat. When the skillet is very hot, add beef in a single layer and cook until meat begins to caramelize around the edges and moisture begins to evaporate, 2 to 3 minutes per side. Serve over hot rice and top with green onion slices.

By John Mitzewich

Bibimbap (Korean Rice Bowl)
Dinner Korean

Bibimbap (Korean Rice Bowl)

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Stir cucumber pieces and gochujang paste together in a bowl; set aside.
  2. 2 Bring about 2 cups water to a boil in a large nonstick skillet and stir in spinach; cook until bright green and wilted, 2 to 3 minutes.
  3. 3 Drain spinach and squeeze out as much moisture as possible; set spinach aside in a bowl and stir in soy sauce.
  4. 4 Heat 1 teaspoon olive oil in a large nonstick skillet; cook and stir carrots until softened, about 3 minutes.
  5. 5 Stir in garlic and cook just until fragrant, about 1 minute. Stir in cucumber mixture; sprinkle with red pepper flakes. Set carrot mixture aside in a bowl.
  6. 6 Brown beef in a clean nonstick skillet over medium heat, about 5 minutes per side; set aside.
  7. 7 Heat remaining 1 teaspoon olive oil in another nonstick skillet over medium-low heat. Fry eggs just on one side until yolks are runny, but whites are firm, 2 to 4 minutes.
  8. 8 Divide cooked rice into 4 large serving bowls; top with spinach mixture, a few pieces of beef, and cucumber mixture. Place 1 egg atop each serving. Drizzle each bowl with 1 teaspoon sesame oil, a sprinkle of sesame seeds, and a small amount of gochujang paste if desired.

By mykoreaneats

Korean Kalbi Jjim (Braised Beef Short Ribs)
Dinner Korean

Korean Kalbi Jjim (Braised Beef Short Ribs)

4.5

Prep
30 min
Cook
85 min
Total
145 min

Instructions

  1. 1 Soak beef short ribs in a large bowl of cold water to remove residual blood, about 30 minutes.
  2. 2 Place short ribs, onion, ginger, and 2 cloves garlic in a large pot and cover with water. Bring to a boil, skimming any foam that floats to the top, 20 to 30 minutes. Measure out 2 cups of broth and reserve. Drain short ribs and rinse under cold water; discard onion, ginger, and garlic. Cool until easily handled.
  3. 3 Make slits in each short rib to remove or cut away excess fat.
  4. 4 Return short ribs to the pot. Add reserved broth, soy sauce, brown sugar, red pepper flakes, 4 minced garlic cloves, rice vinegar, and sesame oil. Simmer over low heat until flavors combine, about 45 minutes. Add potatoes, carrots, mushrooms, chestnuts, and dates. Continue simmering until potatoes are tender and sauce thickens, about 10 minutes.
  5. 5 Stir corn syrup into the sauce. Simmer until sauce has a slightly syrupy consistency, about 5 minutes more. Garnish with green onion slices and serve.

By mykoreaneats

Best Bulgoki - Korean Barbeque Beef
Dinner Korean

Best Bulgoki - Korean Barbeque Beef

3.7

Prep
15 min
Cook
9 min
Total
504 min

Instructions

  1. 1 Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish.
  4. 4 Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.

By mollymayo

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