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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

Southwestern Style Fifteen Bean Soup
Mexican

Southwestern Style Fifteen Bean Soup

3.7

Prep
15 min
Cook
480 min
Total
975 min

Instructions

  1. 1 Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chile peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.

By terrielyn

Fire-Roasted Tomato Soup
Mexican

Fire-Roasted Tomato Soup

4.6

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.
  2. 2 Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon cilantro, sugar, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.
  3. 3 Pour tomato mixture into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth and return to the saucepan.
  4. 4 Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon cilantro and the heavy cream into the soup.

By sweetiewoman

Homemade Taco Seasoning
Mexican

Homemade Taco Seasoning

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Combine chili powder, cumin, cornstarch, paprika, seasoned salt, black pepper, garlic powder, onion powder, red pepper flakes, and cayenne pepper together in an airtight container. Seal container and shake to mix.

By Christina Tabaretti

Red Beans and Rice
Dinner Mexican

Red Beans and Rice

4.1

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Cook the rice according to package directions.
  2. 2 Place the ground beef in a large skillet over medium high heat. Saute for 5 to 10 minutes, or until browned and crumbly. Drain well and transfer meat to a large pot over low heat. Add the rice, beans, picante sauce, paprika, chili powder and crushed red pepper flakes. Stir well and let simmer for 20 minutes. Stir in cheese and let simmer for 10 more minutes.

By Melissa Cazun

Runza Burritos International
Dinner Mexican

Runza Burritos International

4.1

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the cabbage, onion, garlic, red pepper flakes, black pepper, and water. Cook and stir until the vegetables are tender, and the water has cooked away, about 10 minutes. Meanwhile, heat the tortillas one at a time in a large skillet over medium heat until pliable.
  2. 2 Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle 1/4 cup of Cheddar cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.

By Virgil

Cheesy Chilada Casserole
Mexican

Cheesy Chilada Casserole

4.8

Prep
30 min
Cook
55 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Heat olive oil in a large pot over medium-high heat. Saute onion and bell pepper in hot oil until softening, 2 to 3 minutes. Add garlic and continue to saute until fragrant, about 1 minute more.
  3. 3 Break ground beef into small chunks and add to the pot; cook, stirring frequently, until the beef is completely browned, 7 to 10 minutes. Drain grease from the pot and return to heat.
  4. 4 Stir pinto beans, tomato sauce, picante sauce, cumin, chili powder, cilantro, salt, red pepper flakes, and black pepper into the beef mixture; bring to a simmer, reduce heat to medium-low, and cook at a simmer until the flavors blend, about 15 minutes.
  5. 5 Spoon enough of the beef mixture into the bottom of a 13x9-inch baking dish to cover. Arrange 6 tortillas atop the beef mixture. Sprinkle 1 cup Monterey Jack cheese and 1/2 cup Cheddar cheese in a layer to cover the tortillas. Arrange remaining 6 tortillas atop the cheese layer; top with remaining meat mixture. Cover the dish tightly with aluminum foil.
  6. 6 Bake in preheated oven for 20 minutes. Remove the aluminum foil and sprinkle the remaining Monterey Jack cheese and Cheddar cheese over the top. Continue baking until the cheese is melted, 5 to 10 minutes. Let cool for 10 minutes before cutting; top with lettuce and tomato.

By kkennedy

Potato Breakfast Tacos
Breakfast Mexican

Potato Breakfast Tacos

4.0

Prep
15 min
Cook
19 min
Total
34 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes; stir until mixed. Add potatoes; cook and stir until softened, about 12 minutes.
  2. 2 Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
  3. 3 Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
  4. 4 Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.

By amkmo3

Fajitas On A Stick
Dinner Mexican

Fajitas On A Stick

4.0

Prep
20 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Whisk olive oil, lime juice, lime zest, garlic, cumin, red pepper flakes, and chipotle pepper together in a large glass or ceramic bowl. Add sirloin and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove sirloin from marinade and discard marinade. Thread sirloin, red bell pepper, green bell pepper, and onion onto skewers.
  4. 4 Cook on the preheated grill until sirloin is browned and vegetables are tender, about 4 minutes per side.

By Lana Dramstad

Camarones al Ajillo (Garlic Shrimp)
Dinner Mexican

Camarones al Ajillo (Garlic Shrimp)

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.

By LatinaCook

Ground Beef with Homemade Taco Seasoning Mix
Dinner Mexican

Ground Beef with Homemade Taco Seasoning Mix

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix minced onion, salt, chili powder, cornstarch, cumin, red pepper flakes, cayenne pepper, minced garlic, and oregano in a bowl; set seasoning mix aside.
  3. 3 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 7 to 10 minutes. Drain and discard any excess grease.
  4. 4 Pour water and seasoning mix over beef; stir to combine. Bring to a simmer and cook until mixture thickens slightly, about 5 minutes.

By Jeannine Maxwell

Spicy Guacamole
Appetizer Mexican

Spicy Guacamole

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Add avocados and lemon juice to a medium mixing bowl; mash until desired consistency is almost reached. Stir in tomatoes, scallions, jalapeno peppers, garlic, cilantro, salt, red pepper flakes, pepper, and cayenne. Taste guacamole and adjust for seasoning.

By Goodfella

Mexicana Veggie Burgers
Dinner Mexican

Mexicana Veggie Burgers

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Bring rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Stir corn into hot rice.
  2. 2 Heat 1 tablespoon oil in a skillet over medium heat; cook and stir black beans, chickpeas, and garlic until warmed, 3 to 5 minutes.
  3. 3 Combine rice mixture and bean mixture in a large bowl. Stir Cheddar cheese, 1/3 cup flour, and a pinch of red pepper flakes into rice-bean mixture into a thick mixture; form into patties.
  4. 4 Mix about 1/4 cup flour, Cajun seasoning, and a pinch of red pepper flakes in a small bowl. Coat each patty in flour mixture.
  5. 5 Heat 1 tablespoon oil in a skillet over medium heat; pan-fry patties until golden brown, about 5 minutes per side.

By claudia

Spicy Chicken Taquitos
Dinner Mexican

Spicy Chicken Taquitos

4.3

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil.
  2. 2 Combine shredded chicken, 1/2 of the pepper Jack cheese, Cheddar cheese, 2 tablespoons sour cream, 1 tablespoon hot pepper sauce, cilantro, red pepper flakes, garlic powder, and onion powder in a medium bowl; mix well.
  3. 3 Place equal amounts of filling onto each tortilla, roll tightly to close, and place seam-side down onto the prepared baking sheet.
  4. 4 Bake in the preheated oven for 10 minutes. Turn taquitos over, sprinkle with remaining pepper Jack cheese, and bake until cheese is melted and taquitos are crispy, about 5 more minutes.
  5. 5 While taquitos are baking, mix sour cream and hot pepper sauce together in a small bowl for dipping sauce. Serve with taquitos.

By lefread

Spicy Shrimp Tacos
Lunch Mexican

Spicy Shrimp Tacos

4.6

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated.
  2. 2 In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine.
  3. 3 Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly.
  4. 4 To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.

By Mission Foods

Grilled Poblano Queso Dip
Appetizer Mexican

Grilled Poblano Queso Dip

4.5

Prep
10 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, 400 degrees F or 200 degrees C, and lightly oil the grate.
  2. 2 Lightly spray or brush poblano peppers with olive oil. Cook peppers on the preheated grill, turning every couple minutes, until charred and softened, 5 to 8 minutes.
  3. 3 Remove peppers from the grill and place in a large resealable plastic bag to steam, about 15 minutes. Peel off charred skins. Discard seeds and chop peppers.
  4. 4 Melt butter in a saucepan over medium-high heat. Add flour and cook, stirring, about 1 minute. Add onion and cook for 1 minute more. Whisk in milk slowly and cook, stirring constantly, until slightly thickened, 3 to 5 minutes. Reduce heat to low and add Monterey Jack cheese, cream cheese, salt, paprika, pepper, red pepper flakes, and cayenne; whisk until cheeses have melted and are blended in, about 5 minutes. Stir in chopped poblano peppers.

By Erica Schwarz