Type what you have

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
• 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
• 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

Ingredients

• ✓ red pepper flakes
• pig tail
• onion
• garlic
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place pig tails in a large stockpot and fill with enough cold water to cover. Cover the pot and bring to a boil. Boil for 10 to 15 minutes. Drain in a colander and clean the pot.
3. 3 Return tails to the pot and cover again with cold water. Add onion, garlic, pepper flakes, and salt; bring to a boil.
4. 4 Cook at a boil until tails are almost falling apart, about 2 hours.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
6. 6 Drain pig tails and place onto the prepared roasting pan. Discard or save stock for another use.
7. 7 Roast in the preheated oven until tails pop and sizzle and the skin browns, 30 to 40 minutes. Very carefully open the oven door and remove from the oven. Allow tails to cool before serving.

By KERYNE

Ingredients

• ✓ red pepper flakes
• chitterling
• onion
• salt
• garlic

Instructions

1. 1 Gather the ingredients.
2. 2 Place cleaned chitterlings in a 6-quart pot and cover with cold water.
3. 3 Bring to a rolling boil; add onion and season with salt, garlic, and red pepper flakes.
4. 4 Simmer until chitterlings are clear to white in color and reach desired tenderness, 3 to 4 hours.

By KERYNE

Ingredients

• ✓ red pepper flakes
• almond milk
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place broccoli florets in a large bowl; drizzle with olive oil and toss to coat. Season with salt, black pepper, and pepper flakes; toss to coat. Place broccoli in a grill basket.
3. 3 Cook on the preheated grill, turning occasionally, until broccoli is crisp-tender, about 10 minutes.

By Soup Loving Nicole

Ingredients

• ✓ red pepper flakes
• orange juice
• lime
• honey
• chicken breast
• cilantro

Instructions

1. 1 Whisk together the orange juice, lime juice, honey, and red pepper flakes in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. 3 Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken on the grill and cook the chicken breasts until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top with cilantro and serve.

By DOLPHINROB13

Ingredients

• ✓ red pepper flakes
• cream cheese
• pizza crust
• tuna
• red onion
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spread cream cheese onto crust; sprinkle with tuna and onions, then top with mozzarella cheese and pepper flakes.
3. 3 Bake in the preheated oven until cheese melts and starts to brown, 15 to 20 minutes.

By Angie

Ingredients

• ✓ red pepper flakes
• chicken breast
• barbecue sauce
• white vinegar
• brown sugar
• garlic powder

Instructions

1. 1 Gather all ingredients.
2. 2 Place chicken breast halves in a slow cooker.
3. 3 Whisk together barbeque sauce, vinegar, brown sugar, garlic powder, and pepper flakes in a bowl until sugar dissolves; pour over chicken.
4. 4 Cook on Low for 4 to 6 hours.
5. 5 Serve and enjoy!

By mrspie

Ingredients

• ✓ red pepper flakes
• swiss chard
• olive oil
• garlic
• salt
• lemon juice

Instructions

1. 1 Remove Swiss chard stems and cut into small pieces. Slice leaves into strips. Set both aside.
2. 2 Heat olive oil in a skillet and saute chard stems for 3 to 5 minutes. Add garlic and red pepper flakes; cook until fragrant, about 30 seconds. Mix in chard leaves, cover, and cook until wilted, about 2 minutes. Uncover, stir and cook for 2 minutes longer. Season with salt and squeeze lemon juice on top.

By barbara

Ingredients

• ✓ red pepper flakes
• apple cider vinegar
• brown sugar
• creole seasoning
• salt
• black pepper

Instructions

1. 1 Combine apple cider vinegar, brown sugar, Creole seasoning, salt, red pepper flakes, and black pepper in a small saucepan over medium heat. Cook and stir until sugar is dissolved, 2 to 3 minutes.
2. 2 Remove from heat and allow to cool. Pout into a squeeze bottle and store in the refrigerator up to 2 weeks.

By France Cevallos

Ingredients

• ✓ red pepper flakes
• cucumber
• cilantro
• lime
• garlic
• sambal oelek
• salt

Instructions

1. 1 Mix cucumber, cilantro, lime juice, garlic, sambal oelek, red pepper flakes, and salt together in a bowl until evenly combined; allow to sit until flavors blend, at least 10 minutes.

By Alli Shircliff

Ingredients

• ✓ red pepper flakes
• water
• ham hock
• collard green
• vegetable oil
• salt
• pepper

Instructions

1. 1 Place the water and the ham hock in a large pot with a tight-fitting lid. Bring to a boil. Lower the heat to very low and simmer covered for 30 minutes.
2. 2 Add the collards and the hot pepper flakes the pot. Simmer covered for about 2 hours, stirring occasionally.
3. 3 Add the vegetable oil and simmer covered for 30 minutes.

By Tina V Hare

Ingredients

• ✓ red pepper flakes
• asparagus
• avocado oil cooking spray
• garlic powder
• salt
• peppercorn
• parmesan cheese

Instructions

1. 1 Gather all ingredients. Preheat the air fryer to 375 degrees F (190 degrees C). Line the basket with parchment paper.
2. 2 Place asparagus spears in the prepared basket and mist with avocado oil. Sprinkle with garlic powder, salt, pepper, and pepper flakes. Top with Parmesan cheese.
3. 3 Air-fry until asparagus spears start to char, 7 to 9 minutes.

By Yoly

Ingredients

• ✓ red pepper flakes
• olive oil
• garlic
• salt
• parsley
• penne pasta
• romano cheese

Instructions

1. 1 Cook pasta according to directions
2. 2 In a pan, brown garlic in oil. Add salt, pepper and parsley and remove from heat.
3. 3 Toss penne pasta with garlic mixture and Romano cheese and serve!

By Terry Stirling

Ingredients

• ✓ red pepper flakes
• kale
• olive oil
• garlic
• water
• red wine vinegar
• salt

Instructions

1. 1 Cut along both sides of kale ribs and discard. Stack kale leaves and slice crosswise into ribbons.
2. 2 Heat olive oil in a large skillet over medium heat. Saute garlic and crushed red pepper until fragrant, 20 to 30 seconds. Add kale; toss and saute for 3 minutes. Add water and continue cooking until kale is just wilted, 2 to 3 minutes more.
3. 3 Drizzle with red wine vinegar and season with salt. Toss and serve.

By France Cevallos

Ingredients

• ✓ red pepper flakes
• egg
• milk
• salt
• white sugar
• semolina flour
• olive oil

Instructions

1. 1 Whisk egg, milk, salt, and sugar together in a bowl. Add semolina flour and whisk until combined.
2. 2 Heat 1 teaspoon oil in a griddle or pan over medium heat. Drop ladlefuls of batter in batches into the hot pan and fry until set and golden, 2 to 4 minutes, flipping halfway. Remove from the pan and let cool enough to handle, about 5 minutes.
3. 3 Roll up pancakes and thinly slice into "noodles."
4. 4 Heat remaining 2 teaspoons olive oil in the same pan over medium heat. Add pepper flakes and "noodles." Pan-fry until almost crisp, 2 to 4 minutes.

By John Mitzewich

Ingredients

• ✓ red pepper flakes
• olive oil
• green cabbage
• garlic powder
• salt
• black pepper
• lemon

Instructions

1. 1 Gather all ingredients and preheat the oven to 450 degrees F (230 degrees C).
2. 2 Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, pepper flakes, salt, and pepper over each wedge. Arrange cabbage wedges on a baking sheet.
3. 3 Roast in the preheated oven for 15 minutes; flip cabbage wedges and continue roasting until browned and charred in some areas, about 15 minutes more.
4. 4 Squeeze lemon over each wedge to serve. Enjoy!

By samnan2

Ingredients

• ✓ red pepper flakes
• broccolini
• olive oil
• garlic
• lemon
• salt
• black pepper

Instructions

1. 1 Place broccolini in a large skillet with about 2 inches of water; bring to a boil and cook until bright green, 1 to 2 minutes. Drain.
2. 2 Heat olive oil in the same skillet over medium heat. Stir in garlic and cook until golden and fragrant, 1 to 2 minutes. Add broccolini; cook and stir until heated through, 2 to 3 minutes.
3. 3 Squeeze lemon juice over broccoli and season with red pepper flakes, salt, and pepper.

By JUMAHA

Ingredients

• ✓ red pepper flakes
• brussels sprout
• olive oil
• garlic powder
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Trim Brussels sprouts and discard any yellow outer leaves.
3. 3 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until tender, about 10 minutes. Drain well, pat dry, and transfer to the baking sheet.
4. 4 Toss Brussels sprouts with olive oil, garlic powder, red pepper flakes, salt, and pepper. Spread out evenly on the baking sheet. Use a Mason jar or other heavy object to press Brussels sprouts into flat patties.
5. 5 Roast in the preheated oven for 15 minutes. Cover with Parmesan cheese. Broil until cheese starts to brown, about 2 minutes.

By LauraF

Ingredients

• ✓ red pepper flakes
• olive oil
• broccoli
• garlic
• water
• salt
• black pepper

Instructions

1. 1 Heat oil in a nonstick skillet. Add garlic and pepper flakes and cook for 2 to 3 minutes. Add broccoli, stirring until coated in oil. Add water and cover the skillet. Steam until crisp-tender, about 5 minutes. Add salt and pepper to taste.

By mk3jade

Ingredients

• ✓ red pepper flakes
• cauliflower
• butter
• parmesan cheese
• bread crumb
• salt
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain, and place in a 2 quart casserole dish.
3. 3 In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes. Sprinkle mixture over cauliflower, and top with Cheddar cheese.
4. 4 Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.

By JEH30

Ingredients

• ✓ red pepper flakes
• olive oil
• lemon juice
• parsley
• garlic
• black pepper
• shrimp

Instructions

1. 1 In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
2. 2 Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
3. 3 Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

By Holly Murphy

Ingredients

• ✓ red pepper flakes
• cauliflower
• olive oil
• lemon juice
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Lay cauliflower steaks on the prepared baking sheet.
3. 3 Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush tops of cauliflower steaks with 1/2 of the olive oil mixture.
4. 4 Roast cauliflower steaks in the preheated oven for 15 minutes. Flip and brush tops with remaining olive oil mixture.
5. 5 Continue roasting until tender and golden, 15 to 20 minutes more.
6. 6 Serve and enjoy!

By Snacking in the Kitchen

Ingredients

• ✓ red pepper flakes
• cooking spray
• basil pesto
• olive oil
• pork chop
• salt
• black pepper

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Spray a baking dish with cooking spray. Spread 1/2 of the pesto over into the bottom of the baking dish.
2. 2 Heat a cast iron skillet over medium-high heat for 5 minutes. Add olive oil.
3. 3 Season pork chops with salt and pepper. Cook pork chops in the hot oil until browned, about 4 minutes per side. Transfer pork chops to baking dish and top each with remaining pesto. Season with red pepper flakes. Cover baking dish with aluminum foil.
4. 4 Bake in the preheated oven until an instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C), about 1 1/2 hours. Allow pork chops to rest for 10 minutes.

By kaz

Ingredients

• ✓ red pepper flakes
• butternut squash
• olive oil
• salt
• black pepper
• parmesan cheese
• parsley

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Peel butternut squash using a vegetable peeler. Cut the bottom round end off and reserve for later use. Make noodles using the thickest blade of a sturdy spiralizer.
3. 3 Place butternut squash noodles in a large bowl. Add olive oil, salt, pepper, and crushed red pepper flakes. Toss until evenly combined. Divide noodles between 2 large baking sheets.
4. 4 Roast in the preheated oven for 8 minutes. Flip noodles and roast for 4 minutes more.
5. 5 Transfer noodles to a serving dish and garnish with Parmesan cheese and parsley.

By Soup Loving Nicole

Ingredients

• ✓ red pepper flakes
• parsley
• basil
• chicken breast
• garlic
• salt
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Sprinkle 1 teaspoon parsley and 1 teaspoon basil evenly over the bottom of the baking dish. Arrange chicken breast halves in the dish, and sprinkle evenly with garlic slices. In a small bowl, mix the remaining 2 teaspoons parsley, remaining 2 teaspoons basil, salt, and red pepper; sprinkle over chicken. Top with tomato slices.
3. 3 Bake covered in the preheated oven 25 minutes. Remove cover, and continue baking 15 minutes, or until chicken juices run clear.

By KITTY731

Ingredients

• ✓ red pepper flakes
• water
• soy sauce
• worcestershire sauce
• ginger root
• white sugar
• lime
• chicken wing

Instructions

1. 1 Combine the water, soy sauce, Worcestershire sauce, ginger, sugar, limes, and red pepper in a gallon-sized sealable bag; seal and shake to combine. Add the chicken wings; refrigerate 24 to 48 hours.
2. 2 Preheat an outdoor grill for medium-low heat and lightly oil grate.
3. 3 Drain the marinade from the wings and discard. Cook the wings on the heated grill, turning occasionally, until juices run clear, 25 to 30 minutes.

By Jason

Ingredients

• ✓ red pepper flakes
• cooking spray
• jalapeno pepper
• monterey jack cheese
• sausage
• cheddar cheese
• all-purpose baking mix
• garlic salt

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a medium baking sheet with cooking spray.
2. 2 Cut a slit in each jalapeño pepper; remove and discard seeds and pulp. Stuff jalapeños with Monterey Jack cheese cubes.
3. 3 Mix together sausage, Cheddar cheese, baking mix, crushed red pepper, and garlic salt in a large bowl until well combined. Shape sausage mixture around stuffed jalapeños to form egg-shaped balls. Place on the prepared baking sheet.
4. 4 Bake in the preheated oven until sausage is cooked through and lightly browned, about 25 minutes. An instant-read thermometer inserted into the center of sausage should read at least 160 degrees F (72 degrees C).

By Jennifer

Ingredients

• ✓ red pepper flakes
• salt
• sugar
• pork sparerib
• five-spice powder
• black pepper
• liquid smoke
• barbecue sauce

Instructions

1. 1 Mix salt and sugar together in a small bowl. Sprinkle all over ribs. Coat with red pepper flakes, five-spice powder, and black pepper. Slide ribs into a large vacuum-seal bag; pour in liquid smoke. Seal.
2. 2 Immerse bag in a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C); cook for 8 hours.
3. 3 Preheat oven to 450 degrees F (230 degrees C). Set oven rack about 6 inches from the heat source and turn on the broiler. Place a wire rack on top of a baking sheet.
4. 4 Pull ribs out of the bag; spread onto the prepared baking sheet and brush with barbeque sauce.
5. 5 Bake in the preheated oven until bubbly, 4 to 5 minutes. Flip and continue baking until other side bubbles, 2 to 3 minutes more.

By Ryan Schroeder