Type what you have

Ingredients

• ✓ red pepper flake
• garlic
• oregano
• white vinegar
• water
• ground pork

Instructions

1. 1 In a blender, combine garlic, oregano, vinegar, red pepper flakes, and water; blend until smooth.
2. 2 Place ground pork into a bowl and pour blended mixture over top. Mix to combine, then cover and refrigerate for at least 8 hours or all day. Pour off any water that accumulates. Refrigerate or freeze for future use.

By Shelley

Ingredients

• ✓ red pepper flake
• olive oil
• onion
• garlic
• swiss chard
• chicken broth
• salt
• corn tortilla
• queso fresco cheese
• salsa

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened and golden brown, about 10 minutes. Add garlic and pepper flakes; stir until fragrant, about 1 minute. Stir in Swiss chard, chicken broth, and salt; cover the skillet, reduce heat to low, and simmer until chard is nearly tender, about 5 minutes. Uncover the skillet; increase heat to medium, stir until liquid evaporates, about 5 minutes. Set aside off heat.
2. 2 Heat a medium skillet over medium-high heat; add tortillas until warmed, about 1 minute per side.
3. 3 Fill warmed tortillas with chard mixture; top tacos with queso fresco and salsa.

By Tabbytaz

Ingredients

• ✓ red pepper flake
• new mexico chile
• red wine vinegar
• oregano
• water
• garlic
• salt
• cumin seed
• white sugar
• black pepper
• ground pork

Instructions

1. 1 Combine chile powder, vinegar, oregano, water, garlic, salt, red pepper flakes, cumin seeds, sugar, and pepper in a small bowl. Mix until the salt and sugar are dissolved in the liquids.
2. 2 Break up pork in a bowl. Pour in spice mixture and knead thoroughly. Use immediately or refrigerate to let flavors meld, 8 hours to overnight.
3. 3 Cook and stir in a nonstick skillet over medium heat until browned and crumbly, about 10 minutes.

By Matt Redmond

Ingredients

• ✓ red pepper flake
• onion
• cilantro
• lime
• soy sauce
• olive oil
• brown sugar
• oregano
• garlic
• skirt steak
• corn tortilla

Instructions

1. 1 Combine onion, cilantro, lime juice, soy sauce, oil, sugar, oregano, pepper flakes, and garlic in a large bowl.
2. 2 Place steak in a baking pan; pour cilantro-lime marinade on top. Cover the pan with plastic wrap; refrigerate 1 to 4 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove steak from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook on the preheated grill to desired doneness, 2 to 4 minutes per side. Rest steak 5 to 10 minutes; slice against the grain into ¼-inch slices.
6. 6 Add steak to tortillas; top with your favorite toppings.

By Guinevere

Ingredients

• ✓ red pepper flake
• roma tomato
• ancho chile pepper
• olive oil
• garlic
• cumin
• shiitake mushroom
• water
• salt
• vegetable broth
• onion
• oregano
• lime

Instructions

1. 1 Place tomatoes and ancho peppers in a pot, cover with water, and bring to a boil. Cook until tender, about 5 minutes. Let soak in the hot water for 5 minutes more.
2. 2 Transfer tomatoes, ancho peppers, and 1/2 cup water into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Strain sauce through a sieve, discarding the solids.
3. 3 Heat oil in a saucepan over medium heat. Crush garlic with cumin in a bowl and add to the hot pan. Cook and stir until fragrant, about 1 minute. Add mushrooms; cook and stir until soft, about 5 minutes. Pour tomato sauce over the mushrooms and season with salt. Let simmer until sauce is slightly thickened, about 5 minutes. Add vegetable broth. Bring to a boil. Reduce heat and let soup simmer until flavors meld, about 15 minutes.
4. 4 Pour soup into individual bowls; garnish with onion and oregano. Serve with lime wedges and red pepper flakes on the side.

By Ana Martínez

Ingredients

• ✓ red pepper flake
• butternut squash
• vegetable oil
• garlic
• black bean
• cumin
• chili powder
• salt
• onion
• red bell pepper
• flour tortilla
• green onion
• cilantro
• lime

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine cubed squash, 1 tablespoon oil, red pepper flakes, and garlic in a large bowl; mix to coat. Spread out on a baking sheet.
3. 3 Roast in the preheated oven until squash is tender, about 25 minutes. Remove from oven.
4. 4 Combine black beans, cumin, chili powder, and salt in a small saucepan. Heat over medium-low heat until flavors combine, about 10 minutes.
5. 5 Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add onions and red bell pepper; cook and stir until tender, 5 to 10 minutes.
6. 6 Heat a large skillet over medium heat. Place 2 tortillas in the skillet and cook until heated through, about 1 minute per side. Repeat with remaining tortillas.
7. 7 Top tortillas with baked squash, black beans, and onion-red pepper mixture. Garnish with green onions, cilantro, and lime.

By Heather

Ingredients

• ✓ red pepper flake
• ground beef
• onion
• green chile
• water
• chili powder
• salt
• cumin
• garlic powder
• refried bean
• cream of mushroom soup
• sour cream
• flour tortilla
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green chiles in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Add water, chili powder, salt, red pepper flakes, cumin, and garlic powder to beef mixture; bring to a boil. Reduce heat to medium-low and simmer. Stir in refried beans; cook until heated through, about 5 minutes.
4. 4 Mix cream of mushroom soup and sour cream together in a bowl.
5. 5 Fill each tortilla with beef mixture and roll tortilla around filling. Arrange burritos in the prepared baking dish; top with sour cream mixture.
6. 6 Bake in the preheated oven for 20 minutes. Cover burritos with Cheddar-Monterey Jack cheese blend. Bake until cheese is melted, about 10 minutes more.

By BIGWHIPPLE

Ingredients

• ✓ red pepper flake
• olive oil
• jalapeno pepper
• garlic
• black bean
• fire-roasted diced tomato
• corn
• quinoa
• chicken broth
• chili powder
• cumin
• kosher salt
• black pepper
• avocado
• lime
• cilantro

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Sauté jalapeño pepper and garlic in the hot oil until fragrant, about 1 minute.
2. 2 Stir black beans, tomatoes, corn, quinoa, and chicken broth into the skillet. Season with pepper flakes, chili powder, cumin, salt, and black pepper; bring to a boil.
3. 3 Cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes.
4. 4 Add avocado, lime juice, and cilantro; stir until combined.

By The Gruntled Gourmand

Ingredients

• ✓ red pepper flake
• masa harina
• salt
• lard
• salt
• white vinegar
• cumin
• cumin seed
• oregano
• garlic
• beef broth
• all-purpose flour
• vegetable oil
• ancho chile
• corn husk
• garlic
• chuck roast

Instructions

1. 1 Place beef and garlic in a large pot. Cover with cold water and bring to a boil over high heat; reduce heat, cover, and simmer until beef is tender and shreds easily, about 3 1/2 hours. Remove beef from pot, reserving 5 cups cooking liquid and discarding garlic. Allow meat to cool slightly; shred finely with forks.
2. 2 Meanwhile, place corn husks in a large container and cover with warm water; soak, weighed down with an inverted plate and a heavy can, until soft and pliable, about 3 hours.
3. 3 Toast ancho chiles in a cast iron skillet; cool, then remove stems and seeds. Crumble and grind in a clean coffee grinder or with a mortar and pestle.
4. 4 Heat oil in a large skillet; stir in flour and allow to brown slightly. Pour in 1 cup beef broth and stir until smooth. Mix in ground chiles, garlic, oregano, cumin seeds, ground cumin, red pepper flakes, vinegar, and salt. Stir shredded beef into skillet and cover. Let simmer for 45 minutes.
5. 5 Place lard and salt in a large mixing bowl; beat with an electric mixer on high speed until fluffy. Add masa harina and beat at low speed until well mixed. Pour in reserved cooking liquid, a little at a time, until mixture is the consistency of soft cookie dough.
6. 6 Drain water from corn husks. One at a time, flatten out each husk, with the narrow end facing you, and spread approximately 2 tablespoons masa mixture onto the top 2/3 of the husk. Spread about 1 tablespoon of meat mixture down the middle of the masa. Roll up the corn husk starting at one of the long sides. Fold the narrow end of the husk onto the rolled tamale and tie with a piece of butchers' twine.
7. 7 Place tamales in a steamer basket. Steam over boiling water for approximately one hour, until masa is firm and holds its shape, adding more water if needed so the steamer does not boil dry. Serve immediately, allowing each person to unwrap their own tamales.

By jenn

Ingredients

• ✓ red pepper flake
• water
• red bell pepper
• onion
• olive oil
• cumin
• garlic powder
• onion powder
• cayenne pepper
• brown sugar
• paprika
• salt
• chili powder
• cornstarch
• lime
• orange
• lime juice
• soy sauce
• orange juice
• shichimi togarashi
• flank steak

Instructions

1. 1 Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
2. 2 Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
4. 4 Remove steak from marinade and pour marinade into a small bowl.
5. 5 Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
6. 6 Cut steak in half lengthwise and cut across the grain into thin slices.
7. 7 Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
8. 8 Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.

By Chef Jeff

Ingredients

• ✓ red pepper flake
• broccoli
• parmesan cheese
• brown sugar
• olive oil
• salt
• black pepper

Instructions

1. 1 Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
2. 2 In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
3. 3 Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

By Aaron Geiger

Ingredients

• ✓ red pepper flake
• salmon fillet
• salt
• black pepper
• olive oil
• balsamic vinegar
• honey

Instructions

1. 1 Season salmon with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Cook salmon skin-side down for 2 minutes; flip and cook for 2 minutes more. Whisk balsamic vinegar and honey together; pour over salmon. Continue cooking over low heat until flesh flakes easily with a fork, 5 to 6 minutes. Sprinkle red pepper flakes on top before serving.

By FastCheapDiet

Ingredients

• ✓ red pepper flake
• flat iron steak
• vermouth
• sweet vermouth
• olive oil

Instructions

1. 1 Place steak into a large resealable bag or shallow dish. Pour in the dry vermouth and sweet vermouth and stir to coat the steak. Seal or cover and refrigerate for 6 hours to marinate.
2. 2 Heat the oil in a large skillet over medium heat. Remove steak from the bag and discard the marinade. Season the steak on both sides with red pepper flakes. Fry for 3 to 4 minutes per side for medium-rare, or to your desired degree of doneness. Let rest for a few minutes before serving.

By Cocina JNOTS

Ingredients

• ✓ red pepper flake
• turkey sausage
• bacon
• onion
• garlic
• chicken broth
• cauliflower
• heavy cream
• spinach

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Add sausage and red pepper flakes; cook until crumbly, browned, and no longer pink, about 10 minutes. Drain excess grease and transfer sausage to a bowl.
2. 2 Reduce heat to medium and cook bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour in chicken broth; bring to a boil. Add cauliflower and boil until fork-tender, about 20 minutes.
3. 3 Reduce heat to medium. Stir in heavy cream and the cooked sausage; heat through. Mix spinach into the soup just before serving.

By vtoshach

Ingredients

• ✓ red pepper flake
• cauliflower
• sour cream
• cheddar cheese
• onion
• butter
• salt
• panko bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil. Add cauliflower and cook uncovered until tender, about 10 minutes. Drain.
3. 3 Combine sour cream, Cheddar cheese, onion, melted butter, red pepper flakes, and salt in a baking dish. Mix in cauliflower. Sprinkle bread crumbs on top.
4. 4 Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes.

By janette

Ingredients

• ✓ red pepper flake
• chicken breast
• olive oil
• garlic powder
• onion powder
• chili powder
• basil
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Lightly coat each chicken breast with olive oil. Sprinkle each side of the chicken lightly with garlic powder, onion powder, chili powder, basil, red pepper flakes, salt, and black pepper; rub to coat evenly.
3. 3 Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes, flipping each breast only once halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By meg

Ingredients

• ✓ red pepper flake
• ramen noodle
• cream cheese
• mozzarella cheese
• ginger
• garlic
• salt
• jalapeno pepper
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and place a rack on top.
2. 2 Roughly chop the cooked ramen noodles. Set aside.
3. 3 Mix cream cheese, mozzarella, ginger paste, garlic paste, pepper flakes, and salt together in a bowl.
4. 4 Hollow out jalapenos and remove seeds. Stuff each jalapeno evenly with cream cheese mixture. Wrap each with one slice of bacon. Lay the jalapenos on top of the baking sheet rack.
5. 5 Bake in the preheated oven until bacon is browned and crisp, 30 to 45 minutes.

By Cooking in the Comments

Ingredients

• ✓ red pepper flake
• butter
• salt
• black pepper
• garlic powder
• chicken breast
• penne pasta
• spinach
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread butter, 1 tablespoon salt, 1 tablespoon pepper, and garlic powder over chicken breasts on a plate or cutting board.
2. 2 Grill the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Pour penne into a colander to drain.
4. 4 Place the penne, chicken breasts, spinach, 1/2 cup Parmesan cheese, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining 1/2 cup Parmesan cheese, salt, and pepper.
5. 5 Mix pasta into spinach-chicken mixture; toss well.

By Regina

Ingredients

• ✓ red pepper flake
• olive oil
• onion
• chile-garlic sauce
• garlic
• water
• peanut butter
• ketchup
• sesame oil
• sugar

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion, chile-garlic sauce, red pepper flakes, and garlic until the onion is tender, about 5 minutes. Add water, peanut butter, ketchup, sesame oil, and sugar to the onion mixture; cook and stir until smooth. Reduce heat to low and simmer until thickened, about 15 minutes.

By SunnyDaysNora

Ingredients

• ✓ red pepper flake
• chicken
• coconut
• lemon
• green onion
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.
2. 2 Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.

By CINNAMON_75

Ingredients

• ✓ red pepper flake
• ground turkey
• cheese flavored cracker
• egg
• garlic powder
• onion

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 In a large bowl, mix together ground turkey, crushed crackers, egg, red pepper flakes, garlic powder, and onion until well combined. Form into four fat patties.
3. 3 Cook patties on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Amy

Ingredients

• ✓ red pepper flake
• olive oil
• garlic
• plum tomato
• salt
• gemelli pasta
• tuna steak
• parsley
• heavy cream
• basil

Instructions

1. 1 Heat a heavy skillet over medium heat. Add oil and wait until it shimmers. Add garlic and cook quickly, being careful not to burn, about 1 minute. Carefully transfer garlic slices to a paper towel-lined plate. Set aside.
2. 2 Add tomatoes, red pepper flakes, and salt to the same skillet. Stir and crush down tomatoes with a wooden spoon. Cover and cook for 5 minutes.
3. 3 Meanwhile, bring a large pot of salted water to a boil and cook pasta until tender yet firm to the bite, about 8 minutes. Drain and set aside.
4. 4 Remove lid from sauce and stir. Add in tuna steaks. Cover and cook until tuna flakes easily with a fork, 8 to 10 minutes. Add 1/2 of the fried garlic, parsley, cream, and 1/2 of the basil.
5. 5 To serve, add pasta to bowls and ladle tuna sauce on top. Garnish with remaining basil chiffonade and fried garlic. Serve immediately.

By thedailygourmet

Ingredients

• ✓ red pepper flake
• ahi tuna
• green onion
• macadamia nut
• cilantro
• lime juice
• sesame oil
• ginger
• sriracha sauce

Instructions

1. 1 Combine tuna, green onion, macadamia nuts, cilantro, lime juice, sesame oil, ginger, red pepper flakes, and sriracha sauce in a bowl; refrigerate for 2 hours.

By Coffee Girl

Ingredients

• ✓ red pepper flake
• angel hair pasta
• butter
• garlic
• shrimp
• white cooking wine
• lemon
• bread crumb
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Heat 1/4 cup butter over medium heat in a large, deep skillet. Add garlic; cook and stir until fragrant. Add shrimp, white wine, and lemon juice; continue to cook and stir until shrimp is bright pink on the outside and the meat is opaque, about 5 minutes. Stir in red pepper flakes until well combined. Remove from heat and set aside.
4. 4 Place remaining 1/4 cup butter, bread crumbs, 1/2 the Parmesan cheese, and parsley in a bowl. Stir until well combined. Set aside.
5. 5 Place cooked pasta into shrimp scampi mixture; toss until fully coated in sauce. Add remaining Parmesan cheese and toss well. Top with bread crumb mixture.
6. 6 Broil in the preheated oven until golden brown, 3 to 4 minutes. Serve immediately.

By Margaritas On The Rocks

Ingredients

• ✓ red pepper flake
• cider vinegar
• vegetable oil
• seasoned salt
• monosodium glutamate
• black pepper
• salt
• chicken breast
• vegetable oil
• heavy cream
• egg noodle

Instructions

1. 1 Mix cider vinegar, 1/4 cup vegetable oil, seasoned salt, red pepper flakes, monosodium glutamate, black pepper, and salt in a resealable plastic bag. Place chicken pieces into marinade, seal bag, and marinate in refrigerator for 1 hour.
2. 2 Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove chicken from marinade; discard used marinade. Cook chicken in hot oil until browned and no longer pink inside, about 10 minutes. Stir frequently. Transfer chicken to a bowl with a slotted spoon, leaving accumulated juices in skillet.
3. 3 Whisk whipping cream into pan juices and cook until cream has started to thicken, about 5 minutes. Stir chicken back into skillet and reduce heat to low. Simmer chicken in cream sauce until sauce is thick, 15 to 20 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Gently stir cooked noodles into skillet with chicken and cream sauce.

By Nicole Gilbert

Ingredients

• ✓ red pepper flake
• spaghetti squash
• olive oil
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Coat inside of squash with 1 tablespoon olive oil. Place squash cut-side down on a baking sheet.
3. 3 Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
4. 4 Shred inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

By Scott Davis

Ingredients

• ✓ red pepper flake
• onion
• vegetable oil
• chicken broth
• carrot
• parsley
• oregano
• garlic powder
• black bean
• corn
• white rice

Instructions

1. 1 Heat a 3-quart saucepan over medium-high heat. Saute onion in vegetable oil until tender, about 5 minutes. Remove from heat. Stir in broth, carrots, parsley, oregano, red pepper flakes, and garlic powder.
2. 2 Bring to a boil over high heat. Reduce heat, cover, and simmer until carrots are fork-tender, about 10 minutes.
3. 3 Meanwhile, mash 1 1/2 to 2 cups of beans in a small bowl. Stir whole and mashed beans into the broth. Add corn. Cook until heated through, 5 to 7 minutes. Serve soup over rice.

By Brandy Griffin Meiling

Ingredients

• ✓ red pepper flake
• sweet onion
• egg substitute
• all-purpose flour
• bread crumb
• salt
• black pepper
• cayenne pepper
• oregano
• basil
• canola oil

Instructions

1. 1 Place the onions, egg substitute, and flour into separate shallow bowls. In another shallow bowl, stir together the bread crumbs, salt, pepper, cayenne, oregano, basil, and red pepper flakes.
2. 2 Heat oil in a heavy skillet or deep-fryer to 365 degrees F (180 degrees C). Dip rings of onion into flour, then into the egg substitute, and then into the bread crumb mixture, shaking off any excess after each dip. Carefully drop each onion ring into the hot oil, and fry for about 30 seconds on each side, or until golden. Remove from hot oil to paper towels to drain. Serve hot with lots of ketchup.

By Luna

Ingredients

• ✓ red pepper flake
• chicken thigh
• yogurt
• orange marmalade
• paprika
• onion powder
• salt
• black pepper
• lemon
• garlic
• ginger
• peanut oil

Instructions

1. 1 Use a sharp knife to slice a criss-cross pattern (#) into the top of each chicken thigh. Place chicken, hatched-sides up, into a large glass or ceramic bowl.
2. 2 Add yogurt, marmalade, pepper flakes, paprika, onion powder, salt, pepper, lemon juice, garlic, and ginger to the chicken. Mix with a spatula until all ingredients are well mixed and chicken is completely covered in the marinade. The paprika will give the marinade a light red color; don't be alarmed. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 4 hours.
3. 3 Remove chicken from the marinade and let sit for 1 hour before frying.
4. 4 When ready to fry, heat 1 inch oil in a large frying pan to 375 degrees F (190 degrees C).
5. 5 Shake excess marinade off chicken; don't shake off too much though! Discard the remaining marinade. Add chicken to the hot oil with the hatched-sides down. Fry until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. A little black is good, it adds tons of flavor. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove from the oil and allow to rest for 5 minutes before serving.

By Nick B

Ingredients

• ✓ red pepper flake
• bacon
• red onion
• olive oil
• garlic
• baby bok choy
• salt

Instructions

1. 1 Fry bacon in a large skillet over medium heat until crispy, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate bacon and drain all but 1 tablespoon grease from the skillet.
2. 2 Add onion, oil, red pepper flakes, and garlic to grease in the skillet. Cook and stir over medium heat until onion is soft, 3 to 5 minutes.
3. 3 Add bok choy, cover, and cook for 3 to 5 minutes. Remove the lid; cook and stir until bok choy is tender but still a bit crunchy, about 2 more minutes. Stir in bacon and season with salt. Serve immediately.

By SHUNPR