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Ingredients

• ✓ red pepper flakes
• red bell pepper
• chicken broth
• soy sauce
• peanut butter
• garlic
• honey
• ginger root
• pork chop

Instructions

1. 1 Combine bell peppers, chicken broth, soy sauce, peanut butter, garlic, honey, ginger, and pepper flakes in a slow cooker; add pork, turning to coat.
2. 2 Cover the slow cooker. Cook on Low until pork is tender, 5 to 6 hours.
3. 3 Transfer pork from sauce to a cutting board using a slotted spoon. Shred pork; return to sauce in the slow cooker. Cook until hot, about 10 minutes; serve.

By fullerla

Ingredients

• ✓ red pepper flakes
• coconut milk
• almond
• onion
• ginger
• turmeric
• lemongrass
• salt
• tilapia fillet
• salt
• pepper

Instructions

1. 1 In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth.
2. 2 Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes.
3. 3 Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.

By Danna Glore

Ingredients

• ✓ red pepper flakes
• cooking spray
• red bell pepper
• pork loin chop
• teriyaki sauce
• rice vinegar
• garlic
• peanut butter
• green onion
• peanut
• lime

Instructions

1. 1 Coat a slow cooker with cooking spray. Place bell pepper strips and pork chops into the slow cooker. Pour teriyaki sauce, vinegar, garlic, and red pepper flakes over the pork chops.
2. 2 Cover and cook on Low until pork is very tender, 8 to 9 hours. Once tender, remove pork from the slow cooker, and whisk in peanut butter until smooth. Return pork to the slow cooker, and cook 10 minutes more.
3. 3 Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.

By Justin McCraven

Ingredients

• ✓ red pepper flakes
• coconut milk
• liquid amino acid
• peanut butter
• red curry powder
• red curry paste
• basil
• brown sugar
• sweet onion
• red bell pepper
• cilantro
• chicken thigh
• sugar snap pea

Instructions

1. 1 Whisk coconut milk, liquid amino acid, peanut butter, red curry powder, red curry paste, basil, red pepper flakes, and brown sugar together in crock of a slow cooker. Add onion, bell pepper, and cilantro to slow cooker; stir. Place chicken in slow cooker.
2. 2 Cook on High until chicken is no longer pink in the center, about 3 hours. Add snap peas, stir, and continue cooking until peas are heated through, 5 to 10 minutes more.

By Becky

Ingredients

• ✓ red pepper flakes
• rice noodle
• ketchup
• sesame oil
• fish sauce
• soy sauce
• canola oil
• shrimp
• egg
• green onion
• bean sprout
• garlic
• peanut

Instructions

1. 1 Bring a pot of water to a boil. Add noodles, remove from heat, and let soak until noodles are softened, about 15 minutes. Drain.
2. 2 Mix ketchup, sesame oil, fish sauce, soy sauce, and red pepper flakes together in a bowl. Set aside.
3. 3 Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; saute until firm and opaque, 3 to 5 minutes. Remove shrimp and add remaining oil to the skillet.
4. 4 Pour eggs into the skillet; cook and stir until lightly scrambled, about 5 minutes. Add green onions, bean sprouts, and garlic. Cook until fragrant, about 1 minute. Add the noodles, ketchup mixture, and cooked shrimp. Cook for 3 minutes more. Sprinkle with peanuts.

By PinkPetunias

Ingredients

• ✓ red pepper flakes
• chicken stock
• lemongrass
• galangal
• cilantro
• green onion
• makrut lime leaf
• chicken breast
• fish sauce
• sugar
• coconut milk
• shiitake mushroom
• cremini mushroom

Instructions

1. 1 Bring chicken stock to a boil in a saucepan; add lemon grass, galangal, cilantro, green onion, and lime leaves. Stir, reduce heat, and simmer for 5 minutes.
2. 2 Mix chicken, fish sauce, sugar, and red pepper flakes into stock mixture; stir and simmer for 5 minutes. Add coconut milk, shiitake mushrooms, and cremini mushrooms; stir and simmer for 5 minutes.

By Andrew Liu

Ingredients

• ✓ red pepper flakes
• romaine heart
• white sugar
• soy sauce
• lime
• mango
• green onion
• cashew
• carrot
• red onion
• rice vinegar
• fish sauce
• mirin
• pickled ginger
• garlic
• shrimp
• peanut oil

Instructions

1. 1 Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
2. 2 Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

By John Cathasach

Ingredients

• ✓ red pepper flakes
• peanut
• cilantro
• green onion
• lime juice
• soy sauce
• peanut butter
• cornstarch
• pepper
• salt
• garlic
• cumin
• soy sauce
• chicken broth
• onion
• red bell pepper
• chicken breast

Instructions

1. 1 Place the chicken breast strips, bell pepper and onion into a slow cooker. Pour in the chicken broth and 1/4 cup of soy sauce, then season with cumin, garlic, red pepper flakes, salt and pepper. Stir to blend, then cover and cook on Low for 4 1/2 to 5 hours.
2. 2 Remove 1 cup of the liquid from the slow cooker, and mix this with the cornstarch, peanut butter, 1 tablespoon of soy sauce and lime juice. This should blend into a fairly thick sauce. Stir the sauce back into the slow cooker, and place the lid on the pot.
3. 3 Cook on High for 30 minutes. Garnish with green onions, cilantro and peanuts before serving.

By DELTAQUEEN50

Ingredients

• ✓ red pepper flakes
• lime
• rice noodle
• black pepper
• salt
• honey
• fish sauce
• cilantro
• bok choy
• coconut milk
• chicken stock
• red onion
• red curry paste
• olive oil
• garlic
• green onion
• ginger
• soy sauce
• panko bread crumb
• egg
• ground chicken

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper; set aside.
2. 2 Combine ground chicken, bread crumbs, egg, soy sauce, ginger root, green onions, garlic, and red pepper flakes in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the lined baking sheet.
3. 3 Bake in the preheated oven until no longer pink in the center, about 12 minutes. Remove from the oven and set aside.
4. 4 Heat olive oil in a large pot over medium heat, and add curry paste. Cook until fragrant, 1 to 2 minutes. Add red onion and cook for 2 minutes. Add chicken stock, coconut milk, bok choy, cilantro, fish sauce, and honey; stir until well combined. Bring to a boil. Reduce heat to medium, add meatballs, and simmer until heated through, 6 to 8 minutes. Season with salt and pepper.
5. 5 Place rice noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well. Divide noodles evenly among bowls, ladling the soup and meatballs on top. Serve with a wedge of fresh lime for a little extra zing.

By lutzflcat

Ingredients

• ✓ red pepper flakes
• lime
• cilantro
• peanut
• scallion
• red pepper
• zucchini
• onion
• green bean
• carrot
• broccoli
• garlic
• ginger
• chicken breast
• canola oil
• red curry paste
• rice vinegar
• soy sauce
• brown sugar
• peanut butter
• water

Instructions

1. 1 Whisk ⅓ cup hot water, peanut butter, brown sugar, soy sauce, rice wine vinegar, and curry paste together in a bowl; set aside.
2. 2 Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic; sauté, stirring constantly, until chicken is no longer pink in centers and juices run clear, 5 to 7 minutes. Remove chicken from skillet; set aside.
3. 3 Pour remaining ⅔ cup hot water into skillet. Add broccoli, carrot, and green beans; cover and steam for 2 minutes. Remove vegetables from skillet; reserve steaming liquid in a separate bowl.
4. 4 Add 1 tablespoon oil to skillet. Add onion, zucchini, and bell pepper; stir-fry for 4 minutes. Return steamed broccoli, carrot, and green beans to the skillet. Add remaining 1 tablespoon oil, if needed; continue stir-frying until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.
5. 5 Return cooked chicken to the skillet; add peanut sauce, scallions, ⅓ cup peanuts, and ⅓ cup cilantro. Stir thoroughly; cook until heated through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.
6. 6 Garnish with lime wedges, remaining peanuts, and remaining cilantro; sprinkle with red pepper flakes.

By Jeannette

Ingredients

• ✓ red pepper flakes
• spaghetti
• garlic
• parsley
• olive oil
• butter

Instructions

1. 1 In a large pot with boiling salted water cook spaghetti pasta until al dente. Drain.
2. 2 Meanwhile, in a large skillet over low heat saute garlic, parsley, and red pepper flakes with olive oil . Cook until garlic turns golden in color, about 10 to 15 minutes.
3. 3 Toss pasta with garlic mixture and butter or margarine. Serve warm.

By MARBALET

Ingredients

• ✓ red pepper flakes
• ziti pasta
• tomato
• spinach
• cream cheese
• nutmeg

Instructions

1. 1 Bring a large pot filled with salted water to a boil. Add ziti and cook until tender but still firm, about 12 minutes.
2. 2 Meanwhile, in a medium sized non-reactive pan, combine tomatoes and hot pepper flakes. Warm over medium-low heat, breaking up tomatoes if necessary.
3. 3 Drain pasta and return to hot pan. Add spinach, cream cheese and nutmeg. Cook, stirring, over low heat until spinach wilts, 1-2 minutes. Pour tomato sauce over spinach ziti. Stir and toss gently to mix.

By Sue H.

Ingredients

• ✓ red pepper flakes
• broccoli
• olive oil
• salt

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

Ingredients

• ✓ red pepper flakes
• brown sugar
• garlic powder
• salt
• pork tenderloin
• barbecue sauce

Instructions

1. 1 Mix sugar, garlic powder, salt, and red pepper flakes together in a bowl. Rub mixture over all sides of pork tenderloin. Let sit at room temperature for about 30 minutes before grilling.
2. 2 Preheat an outdoor grill for low heat and lightly oil the grate.
3. 3 Place pork on the grill and cook low and slow, turning every 10 minutes, until all sides have been cooked, about 30 minutes. Brush with barbecue sauce and repeat every 10 minutes, for about 30 minutes more. Pork is ready when slightly pink in the center and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour total cooking time.
4. 4 Remove pork from grill and let sit an additional 5 minutes.

By picky_eaters_mom

Ingredients

• ✓ red pepper flakes
• soy sauce
• honey
• garlic
• ginger
• pork chop

Instructions

1. 1 Whisk soy sauce, honey, garlic, ginger, and red pepper flakes together in a large bowl and pour into a resealable plastic bag. Add pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
2. 2 Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Cook the pork chops on the preheated grill until seared and no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest 5 minutes before serving.

By George P Cooper

Ingredients

• ✓ red pepper flakes
• sweet potato
• thyme
• olive oil
• garlic
• kosher salt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
3. 3 Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

By hhsandy

Ingredients

• ✓ red pepper flakes
• olive oil
• balsamic vinegar
• tomato paste
• garlic
• seasoned salt

Instructions

1. 1 Combine olive oil, balsamic vinegar, tomato paste, garlic, seasoned salt, and red pepper flakes in an airtight container; cover and shake vigorously until well combined. Let sit at room temperature for 30 minutes.
2. 2 Shake oil mixture well and divide between dipping dishes.

By FrackFamily5 CACT

Ingredients

• ✓ red pepper flakes
• king crab leg
• corn
• butter
• garlic
• old bay seasoning

Instructions

1. 1 In a very large stock pot, bring a large amount of water to a boil. Place crab legs and corn in the pot of boiling water. Boil until corn is tender and crab legs are opaque and flaky. Crab may finish cooking before corn; check every 5 minutes to see if they are finished cooking. Drain well. Cut a slit into each crab leg shell to make it easier for your guests.
2. 2 In a large saucepan, melt butter, garlic, red pepper flakes, and Old Bay seasoning. Stir in crab and corn and sauté for 5 to 10 minutes.

By Robyn Pravitz

Ingredients

• ✓ red pepper flakes
• feta cheese
• olive oil
• oregano

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Place the feta in an ovenproof baking dish. Drizzle with olive oil. Cover liberally with pepper flakes, and sprinkle with oregano.
3. 3 Bake, uncovered, in the preheated oven until feta is soft, about 10 minutes.

By Diana Moutsopoulos

Ingredients

• ✓ red pepper flakes
• margherita pizza
• prosciutto
• artichoke heart
• garlic
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Remove the plastic wrapping and cardboard from pizza and place on a clean surface. Top with prosciutto, artichokes, garlic, and red pepper flakes.
3. 3 Place pizza in the preheated oven, either on a baking sheet or directly on the rack, and bake for 13 to 15 minutes.
4. 4 Remove from the oven and top with Parmesan cheese.

By France Cevallos

Ingredients

• ✓ red pepper flakes
• broccoli
• cauliflower
• olive oil
• lemon pepper seasoning
• seasoned salt

Instructions

1. 1 Combine broccoli, cauliflower, olive oil, lemon-pepper, seasoned salt, and red pepper flakes in a large bowl; stir well. Spread out evenly on a baking sheet.
2. 2 Preheat the oven to 400 degrees F (200 degrees C).
3. 3 Roast in the preheated oven for 12 minutes. Stir and roast until tender, about 12 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ red pepper flakes
• beer
• yellow mustard
• garlic
• salt
• black pepper
• chicken drumstick

Instructions

1. 1 Combine beer, mustard, garlic, pepper flakes, salt, and pepper in a 1-gallon resealable plastic bag. Add chicken drumsticks; turn to coat evenly. Seal bag, squeezing out all the air.
2. 2 Let chicken marinate in the refrigerator, at least 2 hours and preferably overnight.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Place drumsticks and sauce into a baking dish, discarding the plastic bag.
4. 4 Transfer drumsticks and marinade to a baking dish and cover with aluminum foil.
5. 5 Bake in the preheated oven for 30 minutes. Check chicken and remove cover if desired. Continue to bake until chicken is no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Chef Mo

Ingredients

• ✓ red pepper flakes
• olive oil
• onion
• garlic
• italian seasoning
• red wine
• tomato sauce

Instructions

1. 1 Heat olive oil in a small pot over medium-high heat. Saute onion, garlic, Italian seasoning, and red pepper flakes in the hot oil until onions start to soften, about 5 minutes. Add a splash of red wine; stir for a few seconds. Add tomato sauce and stir.
2. 2 Reduce heat to low and let simmer for 10 minutes.

By Holly

Ingredients

• ✓ red pepper flakes
• elbow macaroni
• cauliflower
• olive oil
• garlic
• mozzarella cheese
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring 2 large pots of lightly salted water to a boil. Cook elbow macaroni in the first pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cook cauliflower in the second pot, stirring occasionally, until tender yet firm to the bite, 3 to 6 minutes. Drain macaroni and cauliflower.
3. 3 Return 1 empty pot to the stove. Add olive oil and heat over medium heat. Add garlic to the hot oil and saute until fragrant, about 1 minute. Stir in red pepper flakes. Add drained cauliflower, reduce heat to medium-low, and saute for 2 minutes.
4. 4 Add the cooked macaroni to the cauliflower mixture. Add 1 3/4 cups each mozzarella and Cheddar cheeses and stir until all ingredients are well combined. Transfer to a baking dish and sprinkle with remaining mozzarella and Cheddar.
5. 5 Bake in the preheated oven until nice and bubbly, about 30 minutes.

By Amy Standaert

Ingredients

• ✓ red pepper flakes
• broccoli
• olive oil
• black pepper
• garlic powder
• kosher salt
• cheddar cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Toss broccoli, oil, pepper, garlic powder, and salt together in a bowl. Make sure broccoli is well coated.
3. 3 Grill broccoli, turning as needed, until lightly browned and fork-tender, 8 to 10 minutes. Transfer to a serving plate and top with Cheddar cheese and red pepper flakes.

By bdweld

Ingredients

• ✓ red pepper flakes
• honey
• soy sauce
• olive oil
• chicken breast

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

Ingredients

• ✓ red pepper flakes
• bacon
• onion
• garlic
• tomato
• linguine pasta
• basil
• parmesan cheese

Instructions

1. 1 Cook diced bacon in a large saucepan over medium high heat until crisp, about 5 minutes. Drain all but 2 tablespoons of drippings from the pan.
2. 2 Add onions, and cook over medium heat about 3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds. Add canned tomatoes, undrained; simmer 10 minutes, breaking up tomatoes.
3. 3 Meanwhile, cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Drain.
4. 4 Stir basil into the sauce, and then toss with cooked pasta. Serve with grated Parmesan cheese.

By Christine L

Ingredients

• ✓ red pepper flakes
• rainbow chard
• olive oil
• garlic
• lemon juice

Instructions

1. 1 Separate the stems of the chard from the leaves; cut leaves into thin strips and set aside. Thinly slice the stems.
2. 2 Heat olive oil in a large skillet or pot over medium heat. Stir in garlic, red pepper flakes, and chard stems; cook and stir for 3 minutes until garlic mellows and stems begin to soften.
3. 3 Stir in shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, re-cover, and continue cooking until chard is tender. Toss with lemon juice to serve.

By ISISILLUSION

Ingredients

• ✓ red pepper flakes
• pork butt
• teriyaki sauce
• apple cider vinegar
• pineapple juice
• garlic
• black pepper

Instructions

1. 1 Place pork butt in the bottom of a slow cooker and turn heat to High.
2. 2 Whisk teriyaki sauce, vinegar, pineapple juice, garlic, pepper, and red pepper flakes together in a bowl. Pour sauce over the pork. Cook on High for 9 hours.
3. 3 Transfer pork to a large baking pan and let sit for 20 minutes. Shred the pork using 2 forks. Ladle in some of the cooking liquid if pork is too dry.

By Soup Loving Nicole

Ingredients

• ✓ red pepper flakes
• broccoli rabe
• olive oil
• lemon juice
• salt

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