Type what you have

Ingredients

• ✓ red pepper
• calabash gourd
• chana dal
• turmeric
• water
• cooking oil
• red chile pepper
• cumin seed
• ginger root
• garlic
• salt
• sugar

Instructions

1. 1 Combine the calabash, chana dal, turmeric, and water in a pressure cooker. Seal the pressure cooker and cook at high pressure for about 20 minutes. Reduce heat to low and simmer another 3 minutes. Remove from heat and allow the pressure to release naturally.
2. 2 Heat the oil in a large saucepan. Fry the red chile peppers and cumin seeds until the seeds begin to splutter; add the ginger and garlic to the mixture and cook together 1 minute more. Stir the calabash mixture, ground red pepper, sugar, and salt into the mixture; bring to a boil, reduce heat to low, and cook another 5 minutes before serving.

By SUSMITA

Ingredients

• ✓ red pepper
• white vinegar
• garlic
• ginger paste
• yogurt
• salt
• black pepper
• beef chuck
• vegetable oil
• onion
• tomato
• water
• cilantro

Instructions

1. 1 Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
2. 2 Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
3. 3 Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.

By Toast2U

Ingredients

• ✓ red pepper
• vegetable oil
• onion
• ground beef
• egg
• yogurt
• garlic
• ginger
• coriander
• salt
• cumin seed
• tomato sauce
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet.
3. 3 Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan.
4. 4 Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil.
5. 5 Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.

By sommer

Ingredients

• ✓ red pepper
• tomato paste
• salt
• sugar
• garam masala
• cumin
• cilantro
• jalapeno pepper
• lemon juice
• coconut milk
• vegetable oil
• black mustard seed
• garlic
• shrimp
• cornstarch
• water

Instructions

1. 1 Whisk tomato paste, salt, sugar, garam masala, ground cumin seed, red pepper flakes, cilantro, jalapeño, lemon juice, and coconut milk together in a large bowl. Set aside.
2. 2 Heat oil in a wok or large skillet over medium-high heat. When oil is hot, add mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown.
3. 3 Add shrimp, and cook until opaque, about 2 minutes. Add coconut sauce to the wok and cook until sauce begins to simmer. Mix cornstarch and water together in a small bowl, and stir into sauce. Continue cooking until mixture thickens.

By DEBMCE4

Ingredients

• ✓ red pepper
• potato
• cooking oil
• black lentil
• chana dal
• mustard seed
• red chile pepper
• asafoetida powder
• onion
• green chile pepper
• curry leaf
• turmeric
• ginger root
• salt
• lime juice
• cilantro

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Remove and discard the skins; roughly mash the potatoes into coarse chunks. Set aside.
2. 2 Heat the oil in a skillet. Fry the urad dal, chana dal, mustard seed, and dried red chile peppers in the oil until the seeds begin to splutter. Sprinkle the asafoetida powder over the mixture. Stir the onion, green chile peppers, and curry leaves into the mixture and cook until the onion is lightly browned, about 3 minutes. Add the potatoes, turmeric, red pepper, ginger and salt; cook and stir until the potatoes are thoroughly reheated, about 5 minutes. Remove from heat and add the lime juice and cilantro to serve.

By SUSMITA

Ingredients

• ✓ red pepper
• garam masala
• water
• salt
• turmeric
• fenugreek leaf
• fenugreek leaves
• spinach
• green chile pepper
• ginger-garlic paste
• onion
• clove
• black cardamom
• cinnamon stick
• cumin seed
• chicken
• cooking oil

Instructions

1. 1 Heat the oil in a pressure cooker over medium heat; brown the chicken pieces evenly on all sides, about 5 minutes. Remove from cooker and set aside. Add the cumin seeds, cinnamon stick, cardamom pod, cloves, onion slices, ginger-garlic paste, and green chile peppers to the pressure cooker and cook until the onions are golden brown, 5 to 7 minutes. Stir the spinach, fresh fenugreek leaves, dried fenugreek leaves, turmeric, red pepper, and salt into the mixture and cook until the spinach and fenugreek leaves begin to wilt and darken in color, about 5 minutes. Pour the water over the mixture and return the chicken pieces to the pressure cooker; bring to a boil for 2 to 3 minutes.
2. 2 Fasten the lid on the pressure cooker; cook until the chicken is tender, about 30 minutes. Release pressure fully and remove the lid; sprinkle the garam masala over the dish. Cook and stir until the liquid thickens, 3 to 5 minutes. Serve hot.

By SUSMITA

Ingredients

• ✓ red pepper
• cilantro
• salt
• tamarind paste
• jaggery
• coconut
• water
• coriander
• ginger root
• garlic
• tomato
• onion
• turmeric
• cooking oil
• black peppercorn
• cumin seed
• fennel seed
• egg

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs.
2. 2 Roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder. Set aside.
3. 3 Heat the oil in a large skillet or kadhai over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside.
4. 4 Cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft. Stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook another 1 to 2 minutes. Pour the water into the skillet. Add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes. Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the gravy is too thick, thin out with a little water. Garnish with the cilantro leaves to serve.

By SUSMITA

Ingredients

• ✓ red pepper
• salt
• black pepper
• turmeric
• sambar powder
• coriander
• garlic
• ginger
• onion
• green chile pepper
• curry leaf
• oil
• coconut
• water
• shrimp
• water
• black pepper
• salt

Instructions

1. 1 Combine salt, black pepper, and red pepper in a large bowl. Add water to make a fine paste. Add shrimp and toss, making sure shrimp are well coated. Refrigerate while making the sauce.
2. 2 Combine water and coconut in a microwave-safe bowl and cook in the microwave oven for 1 hour. Strain and reserve water; discard coconut. Set coconut water aside.
3. 3 Heat oil in a skillet over medium heat. Add curry leaf and chile peppers. Cook and stir for 1 minute. Add onion and cook until browned, adding water as needed to prevent sticking, 10 to 15 minutes.
4. 4 Add ginger paste and garlic paste and cook, stirring constantly, for 1 minute. Add coriander, sambar powder, and turmeric and stir for 1 minute. Add reserved coconut water and marinated shrimp. Cook until shrimp are curled and opaque, adding more water as needed, about 5 minutes more. Season with black pepper and salt.

By aggie889

Ingredients

• ✓ red pepper
• cilantro
• chickpea flour
• salt
• white sugar
• water
• potato
• coriander
• cumin
• tomato
• turmeric
• ginger
• onion
• asafoetida powder
• red chile pepper
• fennel seed
• mustard seed
• cumin seed
• peanut oil

Instructions

1. 1 Heat the oil in a skillet over medium heat. Fry the cumin seeds, mustard seeds, fennel seeds, and red chile peppers in the oil until the seeds begin to splutter. Stir the asafoetida powder into the mixture. Add the onion, ginger, and turmeric; cook and stir for a few minutes. Add the tomato and simmer until the tomatoes are soft. Sprinkle the ground cumin, coriander, and ground red pepper over the mixture.
2. 2 Fold the potatoes into the mixture until coated. Pour the water into the skillet; season with the sugar and salt. Cover and cook until the potatoes are tender, about 20 minutes. The gravy should be nicely thickened. If not, add a teaspoon of chickpea flour to thicken it. Garnish with the cilantro to serve.

By SUSMITA

Ingredients

• ✓ red pepper
• cilantro
• garam masala
• salt
• sugar
• water
• tomato
• coriander
• cumin
• turmeric
• clove
• cumin seed
• red chile pepper
• ghee
• vegetable oil
• ginger root
• garlic
• onion
• red kidney bean

Instructions

1. 1 Place the kidney beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse.
2. 2 Grind the onion, ginger, and garlic into a paste using a mortar and pestle.
3. 3 Heat the oil and ghee together in a pressure cooker over medium heat. Fry the red chile peppers, cumin seeds, and whole cloves in the hot oil until the cumin seeds begin to splutter; stir the onion paste into the mixture and cook, stirring frequently, until golden brown. Season with the ground turmeric, ground cumin, and ground coriander; continue cooking for a few more seconds before adding the tomatoes. Cook until the tomatoes are completely tender.
4. 4 Add the drained kidney beans to the pressure cooker with enough water to cover; pour the 2 cups water additionally to the cooker. Add the sugar and salt. Close the pressure cooker and bring to 15 pounds of pressure; cook about 40 minutes. Lower the heat to low and cook another 10 to 15 minutes. Release the pressure and open the cooker. Stir the garam masala and ground red pepper into the bean mixture; garnish with chopped cilantro to serve.

By SUSMITA

Ingredients

• ✓ red pepper
• milk
• saffron
• onion
• vegetable oil
• salt
• water
• lemon juice
• yogurt
• green chile pepper
• tomato
• salt
• lamb chop
• mint
• cilantro
• ginger
• garlic
• onion
• cinnamon stick
• black cardamom pod
• clove
• cooking oil
• basmati rice

Instructions

1. 1 Gather all ingredients.
2. 2 Place basmati rice in a large container and cover with several inches of cool water; let stand 30 minutes. Drain.
3. 3 Heat 1/4 cup oil in a large skillet over medium heat; add cloves, cardamom pods, and cinnamon sticks and cook in the hot oil until fragrant, about 1 minute. Add onions; cook and stir until onions are lightly browned, about 5 minutes. Stir garlic paste and ginger paste into onion mixture; cook until fragrant, about 1 minute. Sprinkle cilantro and mint over onion mixture and cook 1 minute more.
4. 4 Add lamb chops to the skillet; season with salt. Cook lamb until chops are browned on both sides, about 20 minutes.
5. 5 Stir in tomatoes, green chile peppers, and ground red pepper; continue cooking until oil begins to separate from the sauce, about 10 minutes. Add yogurt and lemon juice; cover and cook until the lamb is tender, about 15 minutes. Add some water as needed to keep mixture from getting too dry.
6. 6 Place rice, 7 ½ cups water, and 1 teaspoon salt in a saucepan; bring to a boil and simmer until rice is nearly done yet a little chewy, 10 to 15 minutes. Drain any excess water.
7. 7 Heat 1 tablespoon oil in a small skillet; add sliced onion and cook until lightly browned.
8. 8 Layer about ½ of the rice in the bottom of a deep pot with a lid. Spoon the lamb masala mixture over the rice. Spread fried onion over lamb masala. Top with remaining rice.
9. 9 Stir saffron and warm milk together in a small bowl; pour over top layer of rice. Cover the pot with the lid and place the pot over low heat; cook until the rice is thoroughly cooked, about 15 minutes.
10. 10 Serve and enjoy!

By SUSMITA

Ingredients

• ✓ red pepper
• jicama
• lime

Instructions

1. 1 Peel jicama; cut into French fry-sized sticks. Toss jicama with lime juice and cayenne pepper in a bowl to coat.

By caztoindy

Ingredients

• ✓ red pepper
• cod roe
• angel hair pasta
• butter
• heavy cream

Instructions

1. 1 Cut open the casing on the roe, and squeeze the eggs out onto a plate. Discard the casings.
2. 2 Melt butter in a skillet over medium heat. Add roe, and cook, stirring until the color of the roe changes from dark orange to light orange. Stir in the heavy cream until well blended and heated through. Turn off the heat.
3. 3 Meanwhile bring a pot of lightly salted water to a boil. Add angel hair pasta, and cook until al dente, 2 to 3 minutes. Drain, and toss with sauce to serve.

By HIDEHIDE

Ingredients

• ✓ red pepper
• sour cream
• mayonnaise
• garlic powder
• parsley

Instructions

1. 1 In a medium bowl, mix together sour cream, mayonnaise, garlic powder, crushed red pepper and dried parsley. Serve immediately or refrigerate overnight for full flavor.

By J

Ingredients

• ✓ red pepper
• apricot preserves
• barbecue sauce
• water
• meatball

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.
2. 2 Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 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 5 minutes. Unlock and remove the lid.
4. 4 Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.

By France Cevallos

Ingredients

• ✓ red pepper
• corn
• green pepper
• sour cream
• mayonnaise
• cheddar cheese
• onion

Instructions

1. 1 Stir corn, sour cream, mayonnaise, Cheddar cheese, and onion together until evenly mixed.

By Cupcake

Ingredients

• ✓ red pepper
• corn
• green pepper
• tomato
• green chile pepper
• mayonnaise
• cheddar cheese

Instructions

1. 1 Combine the corn, tomatoes, mayonnaise, and Cheddar cheese in a bowl until well blended. Cover and refrigerate until chilled.

By jweigummaccom

Ingredients

• ✓ red pepper
• garlic
• onion soup mix
• feta cheese
• cream cheese
• sour cream
• kalamata olive

Instructions

1. 1 In a food processor, combine the garlic, red pepper, onion soup mix, feta cheese, cream cheese, sour cream and olives. Process until smooth and well blended. Transfer to a bowl, and refrigerate for 30 minutes to blend flavors before serving.

By karenh

Ingredients

• ✓ red pepper
• coffee bean
• clove
• cinnamon stick
• water
• coconut milk
• honey

Instructions

1. 1 Combine the ground coffee, red pepper, cloves, and cinnamon stick in a coffee filter set into a drip coffee brewer. Pour the water into the brewer's water reservoir. Set the coffee brewer on to brew.
2. 2 While the coffee brews, gently warm the coconut milk in a small saucepan over medium-low heat. Stir in the honey until the honey is dissolved. Pour the brewed coffee into the mixture; stir. Divide the liquid into two mugs to serve.

By Heather

Ingredients

• ✓ red pepper
• milk
• cornstarch
• colby longhorn cheese
• garlic salt
• yellow food coloring

Instructions

1. 1 In a small bowl combine 1/2 cup milk with cornstarch; mix well and set aside.
2. 2 In a medium saucepan over low heat, combine cheese with 2 cups milk and melt. Stir in garlic salt, red pepper and food coloring. To the melted cheese add the cornstarch mixture and stir well.

By D. Hamilton

Ingredients

• ✓ red pepper
• smoked sausage
• olive oil
• onion
• green pepper
• oregano
• parmesan cheese

Instructions

1. 1 Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally.
2. 2 Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes.
3. 3 Remove from heat, stir in Parmesan cheese.

By Hillshire FarmR Brand

Ingredients

• ✓ red pepper
• almond
• mayonnaise
• parmesan cheese
• balsamic vinegar
• garlic
• salt
• black pepper

Instructions

1. 1 Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
2. 2 Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.

By HurdBird

Ingredients

• ✓ red pepper
• pizza crust dough
• olive oil
• garlic
• parmesan cheese
• parsley
• salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Roll out pizza dough to form a 10x16-inch sheet of dough. Cut sheet into 3/4-inch parallel strips. Then cut these strips in half, making about 24 pieces. Tie each strip into a knot and place them close together on a greased pan.
3. 3 Bake in the preheated oven until golden brown.
4. 4 Immediately transfer hot knots to a large bowl and drizzle with olive oil. Sprinkle with garlic, cheese, parsley, red pepper, and salt. Toss well and serve.

By Jimmbo

Ingredients

• ✓ red pepper
• pork sausage
• cumin
• garlic
• salt

Instructions

1. 1 In a bowl, mix together with your hands Pork sausage, red pepper, cumin, garlic and salt. Form patties. Fry in a skillet over medium heat until well done.

By Erika

Ingredients

• ✓ red pepper
• flour tortilla
• jalapeno cream cheese
• pulled pork
• corn
• tomatillo salsa

Instructions

1. 1 Spread tortillas evenly with cream cheese; top half of each of tortilla with remaining ingredients. Fold tortillas in half.
2. 2 Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges. Serve with salsa

By Philadelphia

Ingredients

• ✓ red pepper
• asparagus
• chicken broth
• mushroom
• angel hair pasta
• olive oil
• parmesan cheese

Instructions

1. 1 Cook pasta according to package instructions.
2. 2 Heat olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
3. 3 Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

By S. Butters

Ingredients

• ✓ red pepper
• butter
• margarine
• mushroom
• green pepper
• onion
• egg
• water

Instructions

1. 1 Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
2. 2 While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
3. 3 When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
4. 4 To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
5. 5 Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
6. 6 Cut into wedges and serve.

By Egg Farmers of Ontario

Ingredients

• ✓ red pepper
• pork sparerib
• tomato paste
• worcestershire sauce
• golden syrup
• hot pepper sauce
• onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Cover a roasting pan with aluminum foil and place ribs into the pan.
2. 2 Bake in the preheated oven for 20 minutes, turning ribs halfway through.
3. 3 While the ribs are cooking, stir tomato paste, Worcestershire sauce, golden syrup, and hot pepper sauce together in a bowl.
4. 4 Remove ribs from the oven and drain off fat. Drizzle sauce over ribs and bake for 30 minutes.
5. 5 Sprinkle red pepper and onion over ribs and continue to bake until meat pulls away easily from the bone, about 10 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Seafood Rick

Ingredients

• ✓ red pepper
• butter
• cumin
• paprika
• popcorn
• cheddar cheese

Instructions

1. 1 In a small bowl, mix together butter, crushed red pepper, cumin and paprika.
2. 2 Place popcorn in a large bowl. Sprinkle with the butter mixture and Cheddar cheese. Toss until well mixed.

By Sara

Ingredients

• ✓ red pepper
• ground pork
• salt
• sage
• marjoram
• onion powder
• black pepper
• thyme

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine ground pork, sea salt, sage, red pepper, marjoram, onion powder, pepper, and thyme in a large bowl. Mix with your hands well until evenly combined. Form mixture into 8 patties.
3. 3 Place 4 patties in the basket of the air fryer and cook for 5 minutes. Carefully flip the patties and cook for 5 minutes more. Transfer to a paper towel-lined plate and repeat with remaining patties.

By Soup Loving Nicole