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Air Fryer Pizza
Lunch American

Air Fryer Pizza

4.5

Prep
15 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Preheat the air fryer for 5 minutes at 380 degrees F (190 degrees C). Spray the air fryer basket with olive oil spray or line with a parchment liner to avoid sticking.
  2. 2 Remove crust from the can, and cut in half. Shape each piece of dough into a circle and crimping up the edges to form a crust. Make sure it'll fit in your air fryer basket. Carefully transfer one pizza crust to the air fryer basket and spray lightly with olive oil spray. Prick the dough with a fork and precook for 3 minutes.
  3. 3 Spread 3 tablespoons pizza sauce onto the crust in the air fryer basket and sprinkle with 1/2 of the mozzarella cheese. Top with 7 pepperoni slices and half of the onion slices. Sprinkle with basil and red pepper flakes, if using.
  4. 4 Cook until crust is golden brown and crispy and the cheese has melted, 7 to 9 minutes. Keep in mind that cooking times may vary depending on the brand and size of your air fryer, so check frequently to be sure nothing overcooks or burns. Repeat procedure with the second pizza crust. Serve hot.

By lutzflcat

Rustic Spaghetti Salad
Lunch American

Rustic Spaghetti Salad

5.0

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
  2. 2 Drizzle spaghetti with olive oil; toss to coat. Add anchovy fillets, garlic, balsamic vinegar, lemon juice, pepper flakes, and black pepper; mix well. Cover the bowl with plastic wrap; refrigerate until chilled, about 30 minutes.

By Allrecipes Member

Pasta Pearls and Olive Salad
Lunch American

Pasta Pearls and Olive Salad

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a rolling boil; cook the acini di pepe in the boiling water until cooked through yet firm to the bite, about 9 minutes. Drain and transfer to a large bowl.
  2. 2 While the pasta cooks, melt the butter with the olive oil in a 10-inch heavy skillet over medium-high heat. Once the foam subsides, cook and stir the garlic and red pepper flakes in the butter mixture until the garlic is golden brown, about 2 minutes; remove from heat and stir the olives in with the garlic mixture. Transfer to bowl with the pasta and toss to combine. Season with salt and pepper to serve.

By madchef

Dynamite
Lunch American

Dynamite

3.9

Prep
30 min
Cook
240 min
Total
270 min

Instructions

  1. 1 Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan.
  2. 2 Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.

By pukanopolis

Broccoli Pasta Salad
Lunch American

Broccoli Pasta Salad

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
  2. 2 While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
  3. 3 Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.
  4. 4 Add cheese, parsley, black pepper, and salt; toss to combine.

By Happy On My Hill

Ahi Poke Salad
Lunch American

Ahi Poke Salad

4.9

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Mix together ahi tuna, onion, green onion, seaweed, macadamia nuts, sesame oil, red pepper flakes, and ginger in a mixing bowl.
  2. 2 Cover and refrigerate for the flavors to come together, at least 1 hour.
  3. 3 Arrange lettuce leaves on a serving platter, spoon ahi poke on top, and garnish with cilantro.

By SKYELIGHT

Coconut Curry Pumpkin Soup
Lunch American

Coconut Curry Pumpkin Soup

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Melt coconut oil in a deep pot over medium-high heat. Add onions and garlic; cook and stir until onions are translucent, about 5 minutes. Stir in vegetable broth, curry powder, salt, coriander, and pepper flakes; cook and stir until mixture comes to a gentle boil, about 10 minutes. Cover the pot; boil for 15 to 20 minutes, stirring occasionally. Whisk in pumpkin and coconut milk until incorporated; cook for 5 minutes.
  2. 2 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Reheat briefly over medium heat before serving.

By PHARMERGIRL

Garlic, Basil, and Bacon Deviled Eggs
Lunch American

Garlic, Basil, and Bacon Deviled Eggs

4.5

Prep
15 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
  2. 2 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

By JoeLactoseFree

Vegan Black Bean and Sweet Potato Salad
Lunch American

Vegan Black Bean and Sweet Potato Salad

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Drizzle sweet potatoes with 1 tablespoon olive oil on a rimmed baking sheet; season with cumin, pepper flakes, salt, and black pepper. Toss until evenly coated.
  3. 3 Roast in the preheated oven on the lower rack, stirring halfway through, until sweet potatoes tender, 25 to 35 minutes.
  4. 4 Whisk remaining 2 tablespoons olive oil and lime juice together in a large bowl; season with salt and black pepper. Add sweet potatoes, black beans, onion, and cilantro; gently toss to coat.

By chefcs

Lentil Salad with Chimichurri Sauce
Lunch American

Lentil Salad with Chimichurri Sauce

4.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 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 lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl.
  2. 2 Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs.
  3. 3 Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.

By Kim luvscooking

Chayote Soup
Lunch American

Chayote Soup

4.7

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Dissolve bouillon in hot water; set aside.
  2. 2 Melt butter in a large saucepan over medium heat. Add onion, garlic, and pepper flakes; cook and stir until onion soft. Add squash, 2 tablespoons cilantro, salt, and black pepper; stir continually for 5 minutes.
  3. 3 Stir in bouillon mixture and remaining 1 tablespoon cilantro; cover. Simmer about 20 minutes.
  4. 4 Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to purée until smooth. Pour into a pot. Repeat with remaining soup.
  5. 5 Pour into bowls and garnish with a sprig of cilantro to serve.

By modestalmond

Mandarin Almond Salad
Lunch American

Mandarin Almond Salad

4.6

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 In a large bowl, combine the romaine lettuce, oranges and green onions.
  2. 2 Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
  3. 3 Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
  4. 4 Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

By BDEGER

Sweet and Spicy Sweet Potato Soup
Lunch American

Sweet and Spicy Sweet Potato Soup

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Add shallots; cook until soft, about 3 minutes. Stir in apples, ginger, lime zest, red pepper flakes, and cayenne pepper; cook and stir until apples are very soft, about 15 minutes.
  2. 2 Add broth, potatoes, and salt; cover and bring to a boil. Reduce heat to low; simmer about 10 minutes.
  3. 3 Purée soup with an immersion blender until smooth. Stir in lime juice. Serve with lime wedges.

By Julie Julie

Mediterranean Chickpea Pasta Salad
Lunch American

Mediterranean Chickpea Pasta Salad

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine squash and green beans in a large bowl; drizzle with 2 tablespoons oil. Season with smoked paprika, pepper flakes, salt, and black pepper; toss to coat. Spread on the prepared baking sheet. Set the bowl aside.
  3. 3 Cook vegetables in the preheated oven until tender and beginning to brown, about 20 minutes, stirring halfway through.
  4. 4 Meanwhile, bring a pot of salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain pasta; transfer to the reserved bowl.
  5. 5 Gently stir squash-bean mixture, olives, sun-dried tomatoes, and oregano into pasta.
  6. 6 Whisk remaining 3 tablespoons oil and vinegar together in a small bowl; pour over salad and toss gently until combined.

By LauraF

Western North Carolina Vinegar Barbeque Sauce
Lunch American

Western North Carolina Vinegar Barbeque Sauce

4.6

Prep
15 min
Cook
35 min
Total
2930 min

Instructions

  1. 1 Place vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer, stirring occasionally, for 30 minutes. Remove from the stove and pour into a heat-proof bowl. Cover and refrigerate sauce for 2 days.
  2. 2 Strain sauce through a mesh sieve to remove red pepper flakes. Store sauce in the refrigerator. Bring to room temperature before serving.

By OGREUGLY

Orzo and Broccoli Salad (No Mayo)
Lunch American

Orzo and Broccoli Salad (No Mayo)

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add orzo and cook for 8 minutes. Add broccoli florets to the pot and cook until tender, 2 more minutes. Drain and transfer to a large bowl.
  2. 2 Heat olive oil in a skillet over medium-low heat. Add pine nuts and cook until browned, about 3 minutes. Add red pepper flakes; cook and stir until aromatic, about 30 seconds. Remove from the heat and pour over the orzo.
  3. 3 Toss orzo until coated with oil mixture. Add olives, Parmesan cheese, basil, and feta cheese. Toss again and season with salt and pepper.

By HOWEWASS

Heavenly Turkey Soup
Lunch American

Heavenly Turkey Soup

5.0

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Place water, turkey breast bone, onion, garlic, pepper flakes, sea salt, and bouillon cubes in a large pot; bring to a boil. Reduce heat; simmer broth for 20 minutes.
  2. 2 Stir broccoli, cream of mushroom soup, turkey breast meat, asparagus, bell pepper, and instant soup mix into broth. Return soup to a simmer; cook for 10 minutes. Remove breast bone. Ladle soup into bowls; top with bean sprouts.

By Jaymee

Johnsonville Italian Sausage, Onions & Peppers Skillet
Lunch American

Johnsonville Italian Sausage, Onions & Peppers Skillet

4.6

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Cook sausage, onion, peppers, and garlic in oil in a large skillet until vegetables are tender, about 10 minutes.
  2. 2 Add tomatoes and pepper flakes; cook and stir until heated through, about 5 minutes.
  3. 3 Serve on rolls.

By From the Kitchen at Johnsonville Sausage

Pennsylvania Greek Sauce
Lunch American

Pennsylvania Greek Sauce

4.6

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Place the beef in a large skillet over medium heat. Cook until beef is completely brown; drain. Stir the onions, tomato sauce, water, salt, pepper, oregano, basil, garlic powder, cumin, red pepper flakes, and yellow mustard into the beef. Bring to a boil; lower heat to medium-low and simmer 45 minutes, stirring occasionally.

By Larissa Smith

Spiralized Yellow Squash-Ricotta Naan
Lunch American

Spiralized Yellow Squash-Ricotta Naan

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Cut squash into spirals using a spiralizer (fitted with the large shredding blade).
  3. 3 Combine squash, bell pepper, onion, and olive oil in a medium bowl; toss. Set aside.
  4. 4 Stir ricotta cheese and lemon zest together in a small bowl. Spread mixture evenly over naan, leaving a 1/2-inch border. Sprinkle Gruyere cheese over ricotta mixture. Add squash mixture, spreading evenly on naan. Sprinkle with red pepper flakes, salt, and pepper. Place on a baking sheet.
  5. 5 Bake in the preheated oven until bottom is crisp and edges are golden brown, about 12 minutes. Garnish with bail and serve with lemon wedges.

By lutzflcat

Trees, Seeds, and Beans (Broccoli Slaw)
Lunch American

Trees, Seeds, and Beans (Broccoli Slaw)

4.6

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Bring a large pot of water to a boil; cook broccoli until bright green, about 1 minute. Transfer to a bowl of ice water; drain.
  2. 2 Combine broccoli, garbanzo beans, carrots, raisins, and 2 tablespoons sunflower seeds in a bowl. Whisk mayonnaise, sugar, vinegar, red pepper flakes, salt, and black pepper in a separate bowl. Stir dressing into broccoli mixture. Cover and refrigerate for at least 1 hour for flavors to blend. Garnish with about 2 tablespoons sunflower seeds.

By rocklobster

Minnesota Wild Rice Soup
Lunch American

Minnesota Wild Rice Soup

4.2

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently.
  2. 2 Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.

By chel79

Spicy Red Bell Pepper Soup
Lunch American

Spicy Red Bell Pepper Soup

4.3

Prep
40 min
Cook
35 min
Total
105 min

Instructions

  1. 1 Heat olive oil in a large pot over medium-high heat. Stir in bell peppers, onions, carrots, celery, and garlic; cook and stir until vegetables soft, about 10 minutes. Stir in chicken broth, rice, thyme, salt, black pepper, cayenne pepper, and red pepper flakes; bring to a boil. Reduce heat, cover, and simmer until rice and vegetables tender, about 25 minutes. Remove from heat; cool 30 minutes.
  2. 2 Purée cooled soup with an immersion blender until smooth. Or use a blender and purée, in batches, until smooth.

By QUIRKYIQ

Creamy Chicken Soup with Fennel and Mushrooms
Lunch American

Creamy Chicken Soup with Fennel and Mushrooms

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat oil and butter in a Dutch oven over medium-high heat. Add chicken and sear until browned, about 3 minutes per side. Reduce heat to medium. Pour vermouth into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon.
  2. 2 Add fennel; cook and stir for 3 minutes. Add parsley, lemon juice, and 1/2 teaspoon pepper. Simmer, stirring frequently, until chicken is no longer pink in the center and the juices run clear, 5 to 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate to cool.
  3. 3 Add broth, mushrooms, buttermilk, heavy cream, red pepper flakes, salt, and pepper to the Dutch oven. Bring to a simmer. Keep hot, but do not boil.
  4. 4 When chicken is cooled, tear into pieces and return to the pot. Cook until heated through, 2 to 3 minutes. Serve immediately.

By christyH

Oven Barbecued Chicken and Potatoes
Lunch American

Oven Barbecued Chicken and Potatoes

4.3

Prep
15 min
Cook
125 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Arrange chicken breasts, potatoes, and onion in a large baking dish.
  3. 3 Stir together ketchup, brown sugar, Worcestershire sauce, vinegar, margarine, lemon juice, dry mustard, salt, paprika, chili powder, and red pepper flakes in a large saucepan until well combined. Bring sauce to a boil, stirring constantly to dissolve brown sugar and salt. Pour sauce over chicken and vegetables; cover the dish with aluminum foil.
  4. 4 Bake in the preheated oven until chicken is no longer pink, the juices run clear, and sauce has thickened, about 2 hours. An instant-read thermometer inserted into the center of a breast should read at least 165 degrees F (74 degrees C).

By KBROWN881

Zesty Southern Pasta and Bean Salad
Lunch American

Zesty Southern Pasta and Bean Salad

3.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in shells and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse shells in cold water; place in a large bowl.
  2. 2 Stir dressing into shells; season with salt. Stir in pinto and black beans. Add corn, tomatoes, cumin, chili powder, onion powder, garlic powder, and pepper flakes. Season with salt and black pepper; stir to combine.
  3. 3 Chill salad in refrigerator until ready to serve.

By kytana