Skip to content

Type what you have

Cook with

red pepper flakes ×
Creamy Potato and Corn Soup
Soup American

Creamy Potato and Corn Soup

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Combine potatoes, corn, onion, butter, beef base, salt, red pepper flakes, and black pepper in a saucepan. Pour enough water over the mixture to cover by 2 inches.
  2. 2 Bring the soup to a boil, reduce heat to medium-low, and simmer until the potatoes are soft, about 20 minutes.
  3. 3 Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By Cathi

Easy Southwestern Chicken Soup
Soup American

Easy Southwestern Chicken Soup

3.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

By VickiS

Pasta Fazoolander
Soup American

Pasta Fazoolander

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet; cook until fragrant and the color deepens, 2 to 3 minutes.
  2. 2 Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes.
  3. 3 Stir in red pepper flakes, oregano, salt, and pepper. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from the heat.
  4. 4 Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.

By John Mitzewich

Spicy Cucumber Soup
Soup American

Spicy Cucumber Soup

4.2

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until very soft, about 10 minutes. Stir in cucumbers, vegetable broth, milk, soy sauce, curry powder, parsley, pepper flakes, cayenne pepper, and sesame oil; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer 10 minutes more.
  2. 2 Fill a blender halfway with hot soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until creamy yet slightly grainy. Pour into a pot. Repeat with remaining soup.

By Chelsea

Spicy Sweet Potato Soup
Soup American

Spicy Sweet Potato Soup

4.6

Prep
Cook
Total

Instructions

  1. 1 In a small bowl, stir together the sour cream and lime zest. Set aside in the refrigerator to allow the flavors to blend.
  2. 2 Melt butter in a large pot over medium heat. Add onion and garlic, and cook for about 5 minutes, until softened. Add sweet potatoes, and chicken stock. Season with cumin, chili flakes and ginger. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until potatoes are tender.
  3. 3 Puree the soup using an immersion blender or regular blender. If using a counter top blender, puree in small batches, filling the blender just a bit past half way to avoid spillage. Whisk peanut butter into the soup, and heat through. Stir in lime juice, and salt.
  4. 4 Ladle into warm bowls, and top with a dollop of the reserved sour cream, a few pieces of diced tomato, and a sprinkle of cilantro.

By Sarbek

Vegan Butternut Squash Soup
Soup American

Vegan Butternut Squash Soup

5.0

Prep
45 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in ½ teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chili flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
  2. 2 Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
  3. 3 Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

By The Simmering Pot

Sausage, Potato and Kale Soup
Soup Italian

Sausage, Potato and Kale Soup

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large soup pot over medium-high heat. Crumble sausage into the pot; cook and stir until browned, about 10 minutes. Drain and discard grease.
  3. 3 Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and pepper flakes into sausage, and bring to a boil. Reduce heat to low and simmer until potatoes are tender, about 30 minutes.
  4. 4 Season with black pepper. Stir in kale; simmer until kale is tender, 10 to 15 more minutes.
  5. 5 Serve and enjoy!

By Dianna Jacobs-Fresh

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

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

Albondigas Soup II
Soup Mexican

Albondigas Soup II

4.6

Prep
Cook
Total

Instructions

  1. 1 Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
  2. 2 Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
  3. 3 Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.

By Beatrice Goldiano

Kale, White Bean, and Farro Stew
Soup Italian

Kale, White Bean, and Farro Stew

4.6

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Blend contents of 1 can cannellini beans with its liquid in a blender until puréed. Set aside.
  2. 2 Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, Spanish onion, and leek in hot oil until onion is translucent, about 5 minutes. Add garlic and continue cooking until fragrant, 1 to 2 minutes more.
  3. 3 Stir farro into vegetable mixture; add water, puréed cannellini beans, drained cannellini beans, tomatoes, vegetable broth, zucchini, tomato paste, thyme, and red pepper flakes. Stir together well and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until farro is tender, 45 minutes to 1 hour.
  4. 4 Stir kale, salt, and pepper into stew. Add more water if needed to keep everything covered in liquid. Continue cooking until kale is bright green and fully tender, about 30 minutes more.

By Nichole Spell

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

Honey Glazed Chicken
Dinner American

Honey Glazed Chicken

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk honey, soy sauce, and red pepper flakes in a bowl; set aside.
  3. 3 Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes.
  4. 4 Pour honey mixture into the skillet; continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.
  5. 5 Serve hot and enjoy!

By jbrink1

Grilled Broccoli Rabe
Dinner American

Grilled Broccoli Rabe

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of salted water to a boil. Set up an ice bath nearby. Place 1/2 of the broccoli rabe into boiling water and cook for 1 minute, then remove with tongs to ice bath to stop cooking. Repeat with remaining broccoli rabe. Place broccoli rabe into a large colander to drain.
  2. 2 Preheat an outdoor grill for medium-low heat, and lightly oil the grate.
  3. 3 Whisk together olive oil, lemon juice, crushed red pepper flakes, and salt in a small bowl. Toss drained broccoli rabe with oil mixture, then place onto hot grate.
  4. 4 Grill, turning occasionally, until thick stems have softened, 8 to 10 minutes. Remove thinner leafy pieces as they become done to prevent burning. Remove to a serving platter.

By France Cevallos

Southern-Style Pig Tails
Dinner American

Southern-Style Pig Tails

4.5

Prep
25 min
Cook
170 min
Total
195 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place pig tails in a large stockpot and fill with enough cold water to cover. Cover the pot and bring to a boil. Boil for 10 to 15 minutes. Drain in a colander and clean the pot.
  3. 3 Return tails to the pot and cover again with cold water. Add onion, garlic, pepper flakes, and salt; bring to a boil.
  4. 4 Cook at a boil until tails are almost falling apart, about 2 hours.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
  6. 6 Drain pig tails and place onto the prepared roasting pan. Discard or save stock for another use.
  7. 7 Roast in the preheated oven until tails pop and sizzle and the skin browns, 30 to 40 minutes. Very carefully open the oven door and remove from the oven. Allow tails to cool before serving.

By KERYNE

Down Home Chitterlings
Dinner American

Down Home Chitterlings

4.6

Prep
60 min
Cook
180 min
Total
240 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Place cleaned chitterlings in a 6-quart pot and cover with cold water.
  3. 3 Bring to a rolling boil; add onion and season with salt, garlic, and red pepper flakes.
  4. 4 Simmer until chitterlings are clear to white in color and reach desired tenderness, 3 to 4 hours.

By KERYNE

Easy Grilled Broccoli
Dinner American

Easy Grilled Broccoli

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Place broccoli florets in a large bowl; drizzle with olive oil and toss to coat. Season with salt, black pepper, and pepper flakes; toss to coat. Place broccoli in a grill basket.
  3. 3 Cook on the preheated grill, turning occasionally, until broccoli is crisp-tender, about 10 minutes.

By Soup Loving Nicole

Easy Homemade Hot Pepper Jelly
Appetizer American

Easy Homemade Hot Pepper Jelly

4.8

Prep
20 min
Cook
15 min
Total
35 min

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

Homemade Turkey Breakfast Sausage
Breakfast American

Homemade Turkey Breakfast Sausage

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Mix sage, salt, black pepper, red pepper flakes, and marjoram together in a small bowl. Place turkey into a large bowl and mix in spice mixture with your hands until well combined. Form into 10 patties.
  2. 2 Cook patties in batches in a large skillet over medium-high heat until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By cathy35

Tropical Grilled Chicken Breast
Dinner American

Tropical Grilled Chicken Breast

4.1

Prep
5 min
Cook
12 min
Total
47 min

Instructions

  1. 1 Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
  2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. 3 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

By DOLPHINROB13

Chef John's Summer Scrambled Eggs
Breakfast American

Chef John's Summer Scrambled Eggs

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Whisk eggs and pepper flakes together in a bowl. Stir in tomatoes, feta, and basil.
  2. 2 Heat olive oil in a nonstick skillet over high heat until starting to shimmer. Pour egg mixture into hot oil and cook, without stirring, for 5 seconds.
  3. 3 Cook and stir egg mixture until eggs are scrambled and softly set, about 30 seconds. Transfer to a plate and sprinkle with sea salt.

By John Mitzewich

Instant Pot® Infused Olive Oil
Pantry American

Instant Pot® Infused Olive Oil

5.0

Prep
10 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Pour 3/4 cup olive oil into each jar. Place rosemary in one jar, oregano in another, and crushed red pepper flakes in the third. Screw lids on to seal.
  2. 2 Pour 4 cups water into a multi-functional pressure cooker (such as Instant Pot®) and place jars in the water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes.
  4. 4 Remove the lid and let jars cool for 30 minutes before handling. Strain oil into bottles and seal.

By Soup Loving Nicole

Green Bean and Bacon Saute
Side Dish American

Green Bean and Bacon Saute

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cook bacon in a large skillet set over medium-high heat until crisp. Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate. Pour off excess grease from the skillet, leaving about 2 tablespoons in the pan.
  2. 2 Add the garlic and red pepper flakes to the bacon grease and cook over medium-high heat until fragrant, about 1 minute. Add green beans and season with salt and pepper. Cook and stir until beans are tender but still a little crunchy, about 10 minutes. Return bacon to the pan and toss with the beans before serving.

By Cheryl Leiser Harding