Type what you have

Ingredients

• ✓ red pepper flakes
• grouper fillet
• lime juice
• salt
• black pepper
• tomato
• onion
• green bell pepper

Instructions

1. 1 Arrange the grouper on a plate. Drizzle the lime juice over the fillets and season with salt, pepper, and red pepper flakes. Cover with plastic wrap and refrigerate overnight or 8 hours.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
3. 3 Lay the fillets in the prepared baking dish in a single layer. Arrange the tomato slices, onion slices, and bell pepper slices atop the fillets. Cover with aluminum foil.
4. 4 Bake in preheated oven until the fish flakes easily, about 1 hour.

By Kristal

Ingredients

• ✓ red pepper flakes
• bacon
• onion
• green bell pepper
• thyme
• tomato sauce
• browning sauce
• salt
• black pepper
• whole kernel corn
• water
• white rice

Instructions

1. 1 Heat a large skillet over medium heat. Cook and stir bacon in the hot skillet until grease begins to render. Add onion, bell pepper, and thyme; cook, stirring occasionally, until onion is nearly translucent. Reduce heat to medium-low and stir in tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; simmer for 3 minutes.
2. 2 Add corn; simmer for 3 more minutes. Slowly pour in water while stirring. Increase heat to high and stir in rice; bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 30 minutes.
3. 3 Fluff rice mixture with a fork to serve.

By Kristal

Ingredients

• ✓ red pepper flakes
• olive oil
• chicken breast
• pineapple tidbit
• pineapple juice
• coconut
• brown sugar
• jerk seasoning mix
• cinnamon
• chili powder
• salt
• black pepper
• fettuccini noodle

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.

By Sarah S

Ingredients

• ✓ red pepper flakes
• coconut
• butter
• celery top
• garlic
• curry powder
• thyme
• salt
• black pepper
• all-purpose flour
• milk
• egg yolk
• crabmeat
• egg white
• lemon juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter a 8 cup souffle dish.
2. 2 Toast coconut in a non-stick skillet over low heat.
3. 3 In a medium skillet, melt butter over low heat and add the celery, garlic, curry powder, thyme, red pepper flakes, salt and pepper - cook for 3 minutes. Stir in flour until smooth for about 1 minute. Pour in milk and cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside and cool slightly. Whisk the egg yolks one at a time into the sauce. Stir in coconut and crab meat.
4. 4 In medium bowl, beat egg whites and lemon juice with a mixer until stiff, but not dry. Stir 1/4 of the whites into crab mixture. Quickly and gently fold in the remaining whites. Do not deflate the volume. Transfer mixture to the souffle dish and place it on a rack at the bottom of the oven.
5. 5 Bake for 30 minutes or until golden, puffed and still moist inside.

By Esmee Williams

Ingredients

• ✓ red pepper flakes
• chicken wing
• lime juice
• seasoned salt
• vegetable oil
• onion
• green pepper
• potato
• carrot
• allspice
• bay leaf
• lime juice
• water
• salt
• black pepper

Instructions

1. 1 Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
2. 2 Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes. Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes. Season to taste with salt and pepper before serving.

By Kristal

Ingredients

• ✓ red pepper flakes
• cilantro
• green olive
• pea
• bay leaf
• chicken broth
• tomato
• medium-grain rice
• tomato paste
• garlic
• onion
• red bell pepper
• green bell pepper
• olive oil
• adobo seasoning
• black pepper
• chicken thigh

Instructions

1. 1 Season chicken thighs with black pepper and adobo seasoning.
2. 2 Heat olive oil in a large pot over medium-high heat. Cook and stir green pepper, red pepper, onion, garlic, and tomato paste in the hot oil, until the vegetables have softened slightly, 3 to 4 minutes. Remove vegetables from the pot and set aside.
3. 3 Pan fry chicken in the pot until browned, 4 to 5 minutes on each side. Return cooked vegetables to the pot along with rice, diced tomatoes, chicken broth, bay leaf, and red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer until rice is tender and chicken is no longer pink inside, about 20 minutes.
4. 4 Stir in peas and olives and cook for another 5 minutes. Remove from heat and discard bay leaf. Stir in cilantro and serve.

By The Gruntled Gourmand

Ingredients

• ✓ red pepper flakes
• ✓ red pepper flakes
• coconut milk
• lime juice
• chicken broth
• water
• brown sugar
• allspice berry
• thyme
• salt
• curry powder
• ginger root
• garlic
• onion
• mango
• long-grain white rice
• chicken thigh
• thyme
• black pepper
• salt
• garlic
• ginger
• curry powder

Instructions

1. 1 In a large bowl, stir together the curry, ginger, garlic, red pepper flakes, salt, pepper, and thyme. Place the chicken in the bowl, and coat evenly with seasoning. Cover, and marinate for 2 hours or more.
2. 2 Preheat oven to 400 degrees F (200 degrees C).
3. 3 In a large bowl, stir together rice, mango, onion, garlic, and ginger. Season with curry, red pepper flakes, salt, thyme, allspice berries, and brown sugar. Stir in water, broth, and lime juice. Pour into a casserole dish, and arrange the marinated chicken on top. Then pour coconut milk over the top. Cover with aluminum foil.
4. 4 Bake in preheated oven for 1 hour. Remove foil, and cook 10 to 15 minutes more. Remove allspice berries before serving.

By TORONTOMOMMY

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

Ingredients

• ✓ red pepper flakes
• bacon
• olive oil
• onion
• garlic
• cabbage
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until browned and crispy, 7 to 10 minutes. Drain bacon slices on paper towels and remove most of the bacon grease from the skillet.
2. 2 Add oil to the skillet and heat over medium heat. Add onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cabbage, salt, pepper, and red pepper flakes; cook and stir until cabbage is tender, 10 to 15 minutes. If you prefer softer cabbage, cover the skillet while cooking to give it some steam.
3. 3 Crumble bacon into the skillet and mix with the cabbage until well combined.

By Topher

Ingredients

• ✓ red pepper flakes
• zucchini
• tomato
• chicken broth
• chili powder
• oregano
• black pepper
• shrimp

Instructions

1. 1 Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
2. 2 Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
3. 3 Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.

By bdweld

Ingredients

• ✓ red pepper flakes
• feta cheese
• olive oil
• sun-dried tomato
• garlic
• lemon juice
• black pepper
• salt

Instructions

1. 1 Combine feta cheese, olive oil, sun-dried tomatoes (plus some of the oil), garlic, lemon juice, pepper, red pepper flakes, and salt in a large resealable plastic bag and allow to marinate for 1 hour at room temperature.
2. 2 Preheat the oven to 325 degrees F (165 degrees C).
3. 3 Transfer ingredients to a small oven-proof stone dish or ramekin.
4. 4 Bake in the preheated oven until spread bubbles and is slightly browned, about 15 minutes. Serve immediately.

By Britt Brouwer