Type what you have

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
• 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
• 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
• sea salt
• black pepper
• garlic
• chili powder
• turkey breast
• canola oil

Instructions

1. 1 Combine sea salt, black pepper, red pepper flakes, granulated garlic, and chili powder in a small jar. Seal the jar and shake until seasonings are well mixed.
2. 2 Rub entire spice blend mixture over turkey breast to coat it completely. Wrap the breast securely in aluminum foil and refrigerate for 24 hours.
3. 3 Remove breast from the refrigerator and let stand at room temperature for about 20 minutes.
4. 4 Meanwhile, pour oil into a lidded pot large enough to hold it and the turkey breast. Heat oil to 325 degrees F (165 degrees C).
5. 5 Gently lower breast in the oil, cover the pot with a lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Cliff G

Ingredients

• ✓ red pepper flake
• salt
• garlic powder
• black pepper
• cayenne pepper
• chicken leg quarter
• wood chip

Instructions

1. 1 Combine salt, garlic powder, red pepper flakes, black pepper, and cayenne pepper in a glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
2. 2 Three hours before cooking, set an electric smoker to 275 degrees F (135 degrees C) according to manufacturer's instructions. Keep the top vent closed.
3. 3 When ready to cook, place 1 chicken leg quarter on each of the four wire racks. Place racks into the smoker; add water to the water pan. Add two loads soaked wood chips according to the manufacturer's instructions and open the vent.
4. 4 Smoke in the preheated smoker according to manufacturer's instructions until no longer pink in the center and the juices run clear, about 2 ½ hours, adding more wood chips after each hour of cooking. An instant-read thermometer inserted into centers, near but not touching bone, should read at least 165 degrees F (74 degrees C).

By Dragonflydays

Ingredients

• ✓ red pepper flake
• pineapple
• garlic
• cumin
• kosher salt
• black pepper
• pork butt roast

Instructions

1. 1 Combine pineapple, garlic, cumin, salt, red pepper flakes, and pepper in a bowl.
2. 2 Place pork roast into a slow cooker. Pour pineapple mixture over top. Cover and cook on Low until pork is slightly pink in the center and cooked through, about 8 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
3. 3 Remove pork roast from the slow cooker. Cut away any fat, then shred meat using two forks. Return meat to the slow cooker and mix with the juices.

By Feth Family

Ingredients

• ✓ red pepper flake
• brussels sprout
• olive oil
• sea salt
• black pepper
• pecorino romano cheese
• lemon

Instructions

1. 1 Bring a large pot of cold water to a boil. Add Brussels sprouts and cook until softened, 7 to 9 minutes, depending on size. Strain and transfer to an ice bath to stop cooking.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Strain cooled sprouts and spread onto paper towels to dry. Pat the tops dry as well.
4. 4 Transfer sprouts to a large baking sheet and smash with the bottom of a Mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over the top, then shake the tray a bit to distribute the oil and spices.
5. 5 Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
6. 6 Remove from the oven and place the baking sheet onto a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.

By Jonathan Charbz

Ingredients

• ✓ red pepper flake
• beer
• onion
• bratwurst
• garlic powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beer and onion slices in a large pot; bring to a boil.
3. 3 Add bratwurst, pepper flakes, garlic powder, salt, and pepper to beer and onion mixture. Reduce heat to medium and cook for 10 to 12 minutes.
4. 4 Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Transfer bratwurst to a plate. Reduce heat to low and let onions simmer until needed.
6. 6 Cook bratwurst on the preheated grill, turning occasionally to get char marks, until no longer pink in the middle, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7. 7 Serve bratwurst with onions.

By Zach

Ingredients

• ✓ red pepper flake
• seafood seasoning
• garlic powder
• salt
• black pepper
• cornmeal
• swai fish
• canola oil
• water

Instructions

1. 1 Combine red pepper flakes, seafood seasoning, garlic powder, salt, and pepper in a bowl. Spread corn meal into a shallow bowl. Season swai fish with red pepper flake mixture and press each fillet into cornmeal to coat. Wrap coated fillets in plastic wrap and refrigerate for 30 minutes.
2. 2 Heat oil in a skillet over medium heat. Unwrap fish and place in the hot oil; cook until browned, about 5 minutes per side. Add water, bring to a simmer, cover, and cook, flipping occasionally, until fish flakes easily with a fork, about 10 minutes.

By Bonnie M Goodwin

Ingredients

• ✓ red pepper flake
• cauliflower
• butter
• onion
• heavy cream
• farfalle pasta
• tomato
• parmesan cheese

Instructions

1. 1 Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
2. 2 Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; sauté until browned, 7 to 10 minutes.
3. 3 Add heavy cream; cook until reduced by half, 10 to 15 minutes.
4. 4 Meanwhile, bring cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
5. 5 Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
6. 6 Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.

By abraundmeier

Ingredients

• ✓ red pepper flake
• buttermilk
• hot sauce
• salt
• italian seasoning
• black pepper
• sugar
• chicken thigh

Instructions

1. 1 Whisk buttermilk, hot sauce, salt, red pepper flakes, Italian seasoning, black pepper, and sugar in a glass or ceramic bowl until salt and sugar dissolve. Add chicken and toss to evenly coat.
2. 2 Transfer chicken-buttermilk mixture to resealable plastic bags, squeeze out excess air, and seal the bags. Marinate in the refrigerator, 2 hours to overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook chicken on the preheated grill, flipping occasionally, until grill marks form, no longer pink in centers, and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees).

By dishgracepoint

Ingredients

• ✓ red pepper flake
• farfalle pasta
• butter
• crabmeat
• tomato
• garlic salt
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
2. 2 Melt butter in a separate pot. Mix in crabmeat and tomatoes; season with pepper flakes, garlic salt, salt, and pepper. Cook and stir for 10 minutes. Toss with cooked pasta to serve.

By BRIGHTEYZ

Ingredients

• ✓ red pepper flake
• butter
• chayote
• white sugar
• garlic
• ginger
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium heat, melt butter in the hot skillet, and stir chayotes, sugar, garlic, red pepper flakes, and ginger into butter. Cook, stirring frequently, until chayotes are tender, about 15 minutes; season with salt and black pepper.

By captgeo18

Ingredients

• ✓ red pepper flake
• aluminum foil
• bacon
• red potato
• red onion
• chili powder
• salt
• black pepper

Instructions

1. 1 Build a campfire and allow the fire to burn until hot.
2. 2 Cross two 1 1/2-foot long pieces of aluminum foil so the centers are overlapping. Place 3 strips of bacon in the center of the foil.
3. 3 Combine potatoes, onion, red pepper flakes, and chili powder in a bowl. Season generously with salt and pepper. Place potato mixture on top of the bacon slices and top with the remaining bacon slices.
4. 4 Fold the opposite ends of the foil inward to create a packet, making sure that all open spaces are sealed.
5. 5 Throw the packet directly on the campfire. Cook, turning as needed so the contents do not burn, until potatoes are tender and edges of the foil blacken, 45 to 60 minutes. Open packet very carefully.

By Karen K

Ingredients

• ✓ red pepper flake
• cooking spray
• haddock fillet
• butter
• lime
• dill weed
• salt
• onion

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
3. 3 Arrange equal amounts of the haddock into the center of each foil square.
4. 4 Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
5. 5 Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
6. 6 Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.

By Ginny Maziarka

Ingredients

• ✓ red pepper flake
• cooking spray
• brussels sprout
• olive oil
• salt
• black pepper
• honey
• sriracha sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray.
2. 2 Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes.
4. 4 Mix honey and Sriracha sauce together in a small bowl until combined.
5. 5 Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.

By Bites of Flavor

Ingredients

• ✓ red pepper flake
• olive oil
• garlic
• yellow onion
• ginger
• honey
• shrimp
• salt
• pepper

Instructions

1. 1 Heat the olive oil and red pepper flakes in a large skillet over medium heat. Add the onions, garlic, ginger and honey; cook and stir until fragrant. Add the shrimp, and cook for 5 minutes, stirring as needed, until shrimp are pink and opaque. Serve immediately.

By MANDE2509

Ingredients

• ✓ red pepper flake
• honey
• red wine vinegar
• thyme
• paprika
• salt
• delicata squash
• olive oil
• kosher salt

Instructions

1. 1 Combine honey, vinegar, pepper flakes, thyme, smoked paprika, and salt in a small saucepan over medium-high heat; bring to a boil. Cool, about 30 minutes.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Scrub delicata squash and pat dry; cut into ½-inch rings. Scoop out seeds from center of each ring; toss rings with olive oil. Arrange rings on the prepared baking sheet; season with ½ teaspoon salt.
4. 4 Roast in the preheated oven, flipping halfway through, until golden brown, about 30 minutes. Drizzle hot honey over squash.

By LauraF

Ingredients

• ✓ red pepper flake
• salt
• black pepper
• paprika
• garlic powder
• thyme
• oregano
• chicken thigh
• cherry wood chip

Instructions

1. 1 Preheat a smoker to 200 degrees F (93 degrees C).
2. 2 Combine salt, black pepper, red pepper flakes, paprika, garlic powder, thyme, and oregano in a bowl. Apply to chicken thighs as a dry rub.
3. 3 Smoke thighs using cherry wood for 1 hour. Rotate and flip thighs and continue smoking until internal temperature reaches 165 degrees F (74 degrees C), about 1 hour more.

By CDIMENNA

Ingredients

• ✓ red pepper flake
• pig foot
• onion
• celery
• white vinegar
• seasoned salt
• garlic
• black pepper
• bay leaf

Instructions

1. 1 Thoroughly wash pig's feet in cold water and place into a large pot or Dutch oven. Add onion, celery, vinegar, red pepper flakes, seasoned salt, garlic, black pepper, and bay leaves, then pour in water to cover.
2. 2 Bring to a boil, then reduce the heat to low and braise until pork is tender and falling off the bones, about 2 hours.

By Gabbi Jordan

Ingredients

• ✓ red pepper flake
• salad dressing
• water
• soy sauce
• honey
• liquid smoke
• garlic powder
• salt
• beef tri-tip roast

Instructions

1. 1 Whisk together Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes in a medium bowl and pour into a large resealable plastic bag. Add roast, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate. Remove roast from the bag and discard marinade.
3. 3 Place roast on the preheated grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest under tented aluminum foil before cutting, about 15 minutes.

By Jennifer W

Ingredients

• ✓ red pepper flake
• water
• chicken broth
• pinto bean
• garlic
• red onion
• salt
• mozzarella cheese
• pico de gallo

Instructions

1. 1 Combine 6 1/4 cups water, condensed chicken broth, beans, garlic, onion, and crushed red pepper flakes into a large saucepan; season with salt and pepper. Bring to a simmer; cover. Cook, stirring occasionally, until beans are soft, about 3 hours and 30 minutes. You may need to add more water to keep beans from drying out.
2. 2 Mash cooked beans with a potato masher to desired consistency. Stir in mozzarella and pico de gallo before serving.

By Runnergirl

Ingredients

• ✓ red pepper flake
• turkey sausage
• onion
• bacon
• garlic
• water
• chicken bouillon
• russet potato
• heavy cream
• kale

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sausage and red pepper flakes in a skillet over medium heat; cook and stir until sausage is brown and crumbly, 7 to 10 minutes. Drain excess fat; transfer sausage to a bowl and set aside.
3. 3 Cook onion, bacon, and garlic in the same skillet over medium-low heat until bacon is crisp and onions are soft, 10 to 15 minutes. Set aside.
4. 4 Combine water and chicken bouillon in a large pot; bring to a boil. Stir in potatoes; cook until soft, about 15 minutes.
5. 5 Pour in cream; simmer until heated through, about 2 minutes. Add sausage, onion mixture, and kale; cook and stir until flavors combine, about 10 minutes.

By fire1676

Ingredients

• ✓ red pepper flake
• olive oil
• garlic
• paprika
• shrimp
• lemon juice
• basil
• salt
• black pepper

Instructions

1. 1 Heat oil in a large skillet over high heat. Add garlic; cook and stir until fragrant, about 1 minute. Sprinkle red pepper flakes and paprika into the oil; add shrimp and toss to coat. Pour in lemon juice; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add basil and toss lightly. Season with salt and pepper to serve.

By REBECCADK

Ingredients

• ✓ red pepper flake
• chicken broth
• wild rice
• cooking spray
• cream of mushroom soup
• chicken
• carrot
• onion
• red bell pepper

Instructions

1. 1 Bring chicken broth to a boil in a saucepan; add wild rice. Reduce heat to medium-low, cover, and simmer until the rice is tender, 55 minutes. Remove from heat and cool for 5 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
3. 3 Mix mushroom soup, chicken, carrot, onion, and red pepper flakes in a bowl; fold in wild rice.
4. 4 Arrange red bell pepper halves in the prepared casserole dish. Fill each half with chicken-rice filling. Cover casserole dish loosely with aluminum foil.
5. 5 Bake in the preheated oven until filling is heated through and bubbling, about 45 minutes.

By wwwsgdlcqxyz

Ingredients

• ✓ red pepper flake
• sesame oil
• new york steak
• broccoli floret
• sugar snap pea
• carrot
• green bell pepper
• chardonnay wine
• honey
• soy sauce

Instructions

1. 1 Heat sesame oil in a large skillet over medium-high heat; cook and stir steak in hot oil until browned, about 5 minutes. Transfer meat to a plate and return skillet to stovetop. Cook and stir broccoli, snap peas, carrots, and bell pepper in the same skillet used to cook beef until vegetables start to become tender, 5 to 7 minutes. Transfer vegetables to the plate with the meat; return skillet to stovetop.
2. 2 Stir wine, honey, dark soy sauce, and red pepper flakes into skillet, scraping up any browned bits from the bottom of the skillet. Stir beef and vegetables into wine mixture; simmer and stir until wine sauce is reduced, about 10 minutes.

By ainsliek

Ingredients

• ✓ red pepper flake
• red raspberry preserves
• worcestershire sauce
• garlic powder
• onion powder
• cornstarch
• egg
• salt
• chicken thigh
• vegetable oil

Instructions

1. 1 Make the sauce by mixing raspberry preserves, Worcestershire sauce, red pepper flakes, garlic powder, and onion powder together in a bowl.
2. 2 Place cornstarch in a shallow bowl. Beat eggs with salt in another bowl. Dip chicken in cornstarch, then into the beaten eggs. Dip in cornstarch again.
3. 3 Fill a pan with 1 1/2 inches of oil and heat over medium heat. Fry chicken in the pan until light golden brown and centers are no longer pink, about 5 minutes. Place cooked chicken aside, clean out the pan, and add 1/4 cup oil.
4. 4 Heat oil over medium heat until shimmering. Add chicken and stir gently to coat with oil. Pour in sauce and coat well, stirring gently.

By Denie Bernier

Ingredients

• ✓ red pepper flake
• salmon
• salmon
• saltine cracker
• egg
• mayonnaise
• worcestershire sauce
• lemon juice
• mustard
• vegetable oil

Instructions

1. 1 Mix both amounts of salmon, crushed crackers, eggs, mayonnaise, Worcestershire sauce, lemon juice, red pepper flakes, and dry mustard together in a bowl. Chill in refrigerator to allow flavors to combine, 30 minutes. Form mixture into 6 patties.
2. 2 Heat vegetable oil in a skillet over medium heat; fry the salmon patties until golden brown, about 4 minutes per side.

By JimChicago52

Ingredients

• ✓ red pepper flake
• cooking spray
• all-purpose flour
• egg
• panko breadcrumb
• chili powder
• paprika
• garlic powder
• chive
• chicken breast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Place flour into a bowl. Place egg into a second bowl. Pour panko, red pepper flakes, chili powder, paprika, garlic powder, and chives into a third bowl with a lid; mix until combined.
3. 3 Dip chicken strips in flour to dust them, dredge in egg, let excess egg drop off, and then place in panko mixture. Cover with the lid and shake until chicken is well coated. Transfer to the prepared baking sheet.
4. 4 Bake in the preheated oven until no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By L'amore il Cibo

Ingredients

• ✓ red pepper flake
• spaghetti squash
• margarine
• yellow onion
• garlic powder
• salt
• black pepper
• sour cream
• cheddar cheese
• cooking spray

Instructions

1. 1 Place spaghetti squash in a covered dish and add 1/4 inch of water. Microwave for 10 to 12 minutes. Scrape insides of squash with a fork and transfer to a small bowl.
2. 2 Heat margarine in a medium skillet over medium heat while spaghetti squash is cooking and cook onion, red pepper flakes, garlic powder, salt, and pepper until the onion is browned, 5 to 10 minutes.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish with nonstick cooking spray.
4. 4 Mix spaghetti squash, onion mixture, sour cream, and 1/2 of the Cheddar cheese together. Transfer to the prepared baking dish and top with remaining Cheddar cheese.
5. 5 Bake in the preheated oven for 20 to 25 minutes. Turn on broiler for the last 2 to 3 minutes and broil until gratin is golden brown on top.

By sandybaby999