Type what you have

Ingredients

• ✓ chili flake
• orange zest
• coconut yogurt
• pear
• brown sugar
• chai tea bag
• water
• vanilla extract
• honey
• rolled oat
• coconut oil
• salt
• cinnamon
• brown sugar
• pecan
• walnut
• salt
• nutmeg
• cinnamon
• clove
• orange
• honey
• brown sugar

Instructions

1. 1 Mix together 1/2 cup brown sugar, honey, juice and zest of 1 orange, cloves, cinnamon, nutmeg, chili flakes, and salt in a small saucepan over medium heat for the sauce. Bring to a boil, reduce heat, and bring sauce to a very low simmer. Simmer for about 5 minutes, then remove from heat and allow to cool for about 10 minutes.
2. 2 Meanwhile, combine 3/4 cup walnuts, 3/4 cup pecans, 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, and a pinch of salt in a food processor. Pulse until finely ground, 15 to 20 seconds.
3. 3 Heat a skillet over to medium-high heat and melt coconut oil. Chop remaining 1/4 cup walnuts and pecans. Add chopped nuts and oats to the hot oil. Toast, stirring frequently, for 1 minute. Add ground nut mixture and mix until combined. Allow to toast until sugar begins to melt, 2 to 3 minutes. Stir in honey and vanilla extract. Remove from heat and allow to cool in the skillet, mixing a couple times as it cools.
4. 4 Bring water to a boil in a large pot, add tea bags, remove from heat, cover, and brew tea for 8 minutes. Remove tea bags and discard. Stir 1/4 cup brown sugar into chai.
5. 5 Bring tea/water to a boil again over high heat, add pears, reduce heat, and simmer over low heat for 15 minutes. Gently rotate pears with a spoon (pears will be soft - you don't want to puncture the skin) and continue to simmer another 15 minutes. For a stronger spice flavor, leave pears soaking in the chai for an additional 10 to 15 minutes with the heat off.
6. 6 To serve, place a heaping spoonful of coconut yogurt into the hole of the pear. Top with granola and drizzle with orange sauce. Garnish with orange zest.

By Happy as a Yam

Ingredients

• ✓ chili flake
• tomato sauce
• brown sugar
• vinegar
• allspice

Instructions

1. 1 Gather all ingredients.
2. 2 Stir tomato sauce, brown sugar, vinegar, and chili powder together in a mixing bowl until thoroughly blended. Season to taste with chili flakes.
3. 3 Pour into a covered container; refrigerate until ready to use.

By ELLENMEL

Ingredients

• ✓ chili flake
• olive oil
• turkey sausage
• baby portobello mushroom
• onion
• garlic
• white wine
• mustard
• gnocchi
• half and half
• spinach
• parmesan cheese

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add sausage and cook for 5 minutes. Add mushrooms and onion; cook until soft, about 4 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Stir in wine and Dijon mustard. Add gnocchi and half-and-half; bring to a simmer. Reduce heat to medium, cover, and cook for 5 minutes. Remove the lid and stir in spinach and Parmesan cheese. Cook until sauce has thickened and cheese has melted, about 1 minute.
3. 3 Divide mixture between 4 serving plates and top with crushed chili flakes.

By Soup Loving Nicole

Ingredients

• ✓ chili flake
• mango
• apple
• sugar
• cider vinegar
• ginger root
• salt
• paprika
• cinnamon
• green cardamom pod
• clove
• black pepper
• bay leaf

Instructions

1. 1 Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chili flakes, cinnamon, cardamom, cloves, pepper, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function; cook until chutney has thickened, about 10 minutes.
3. 3 Let cool completely before storing in sterilized jars.

By Allrecipes Member

Ingredients

• ✓ chili flake
• dijon mustard
• honey
• cayenne pepper
• pork sausage
• canola oil
• vegetable oil
• swiss cheese
• biscuit

Instructions

1. 1 In a small bowl, mix together the spicy honey mustard ingredients. Set aside.
2. 2 Form the raw Jimmy Dean Premium Pork Sausage into 8 small patties about the size of your biscuits.
3. 3 In a large frying pan, heat oil over medium high heat for about 1 minute. Add patties and cook for 4 to 5 minutes on each side, or until they are cooked through. Remove from heat. Lay Swiss cheese slices on top and allow them to melt over the patties.
4. 4 On the bottom half of each biscuit, spread spicy honey mustard. Add the sausage and cheese. Top with the other half of the biscuit, and enjoy.

By JimmyDean

Ingredients

• ✓ chili flake
• gluten free spaghetti
• ground beef
• gluten free bread
• milk
• salt
• black pepper
• egg yolk
• parmesan cheese
• garlic
• cherry tomato
• white wine
• parsley

Instructions

1. 1 In a large bowl, combine gluten free bread and milk. Let bread soak, then squeeze out excess milk.
2. 2 In the same bowl, add bread, egg, ground beef, 1/2 the parsley, 1/2 the cheese, and season with salt and pepper. Roll into 3/4 inch balls & set aside.
3. 3 In a large skillet, gently cook the garlic and chili flakes in olive oil. Add meatballs and cook thoroughly.
4. 4 Add the cherry tomatoes and saute for 2 minutes, then season with salt and pepper to taste. Deglaze with wine and reduce mixture by half.
5. 5 Cook the pasta according to package directions, then reserve 1/2 cup of the cooking liquid.
6. 6 Drain the pasta then toss with the sauce and add the reserved cooking liquid.
7. 7 Cook the pasta in the sauce for one minute, remove the skillet from the heat and fold in the remaining cheese and parsley.

By Barilla

Ingredients

• ✓ chili flake
• chicken thigh
• pork fat
• bacon
• breadcrumb
• onion
• egg
• white wine
• garlic
• parsley
• salt
• black pepper
• fennel seed
• tomato sauce
• olive oil
• cooking spray

Instructions

1. 1 Mix chicken and pork together on a plate or tray, and place in the freezer for about 15 minutes, or until firm and very cold. Partially frozen is okay.
2. 2 Add breadcrumbs to the bowl of a food processor (this should be crumbled from the inside of a loaf of fresh or day old French bread – no crust!). Add sauteed onions, egg, white wine, garlic, parsley, salt, pepper, chili flakes, and crushed fennel seeds. Add chilled chicken mixture on top.
3. 3 Pulse on and off in the food processor as shown until the mixture resembles ground meat. Stopping occasionally and scraping the bowl of food processor during the process is recommended.
4. 4 Transfer mixture to fridge and chill for 1 hour before shaping.
5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and lightly grease with olive oil.
6. 6 Divide mixture into 12 portions, and place on the prepared baking sheet. Use damp hands to roll into smooth balls.
7. 7 Bake in the preheated oven until meatballs are cooked through, about 18 minutes. For some additional browning, turn broiler to high, and broil meatballs for 1 to 2 minutes.
8. 8 Meatballs can be served immediately, or transferred into tomato sauce set over low heat. Simmer gently for about 20 minutes to flavor sauce.

By John Mitzewich

Ingredients

• ✓ chili flake
• feta cheese
• flat-leaf parsley
• turmeric
• paprika
• green onion
• red bell pepper
• green bean
• zucchini
• chicken broth
• red onion
• olive oil
• kosher salt
• chicken breast
• olive oil
• cayenne pepper
• black pepper
• kosher salt
• whole wheat couscous

Instructions

1. 1 Place couscous in a heat-proof mixing bowl. Add salt, pepper, cayenne, and olive oil; stir with a spoon until all couscous is coated with oil. Level off to smooth the top and set aside.
2. 2 Season chicken on both sides with salt.
3. 3 Heat olive oil in a saucepan over high heat. Add chicken and sear for 2 to 3 minutes on one side. Flip and add onions. Sear chicken on second side, while sauteing onions at the same time, for 2 to 3 minutes.
4. 4 Remove chicken to a plate and let cool for a few minutes. Cut chicken into 1/2-inch cubes and return to the saucepan.
5. 5 Add chicken broth, zucchini, green beans, bell pepper, green onions, paprika, and turmeric to the saucepan. Place over high heat. As soon as it boils, remove from the heat and carefully dump it on top of the couscous; do not stir. Immediately wrap bowl tightly with foil and set a timer for 5 minutes.
6. 6 When timer goes off, unwrap foil and toss in parsley. Stir to combine ingredients. Taste and adjust for salt.
7. 7 Spoon couscous onto serving plate and garnish with feta cheese, chili flakes, and parsley and a drizzle of olive oil.

By John Mitzewich

Ingredients

• ✓ chili flake
• black pepper
• salt
• honey
• raisin
• lentil
• chicken broth
• tomato paste
• paprika
• ginger
• cinnamon
• turmeric
• coriander
• cumin
• black pepper
• salt
• garlic
• potato
• tomato
• lamb stew meat
• onion
• ghee

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add ghee. Add onions and cubed lamb to the melted ghee; cook and stir until lamb is browned and onion is soft and translucent, 5 to 7 minutes. Stir in tomatoes, potatoes, and garlic. Cook for 2 more minutes.
2. 2 Mix in salt, pepper, cumin, coriander, turmeric, cinnamon, ginger, paprika, and chili flakes. Stir in tomato paste. Add chicken broth, lentils, raisins, and honey; stir until all ingredients are well combined.
3. 3 Turn Saute mode off. Close and lock the lid. Set vent to 'Sealing' and select Meat/Stew mode according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Turn vent and release remaining pressure carefully using the quick-release method according to manufacturer's instructions. Season with salt and pepper, if needed.

By Diana71

Ingredients

• ✓ chili flake
• lemon juice
• flat-leaf parsley
• water
• green bean
• cannellini bean
• white wine
• beet
• turnip
• carrot
• leek
• bay leaf
• kosher salt
• rosemary
• garlic
• roma tomato
• onion
• olive oil
• kosher salt
• parmigiano reggiano cheese
• garlic
• olive oil
• kale
• turnip green
• beet green

Instructions

1. 1 Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
2. 2 Remove greens from ice water and squeeze out as much water as possible.
3. 3 Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
4. 4 Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
5. 5 Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
6. 6 Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
7. 7 Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.

By Oxbow Farm