Type what you have

Ingredients

• ✓ red pepper flake
• olive oil
• sesame seed
• soy sauce
• brown sugar
• honey
• red wine vinegar
• ginger
• mustard

Instructions

1. 1 Heat olive oil and sesame seeds in a small saucepan over low heat; cook and stir until seeds are slightly toasted, 3 to 5 minutes. Add soy sauce, brown sugar, honey, and vinegar; whisk until brown sugar is dissolved, 1 to 2 minutes.
2. 2 Mix ginger paste, ground mustard, and red pepper flakes into soy sauce mixture; whisk until sauce is smooth, 2 to 3 minutes. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes more.

By Carissa

Ingredients

• ✓ red pepper flake
• vegetable oil
• shallot
• garlic
• star anise
• cinnamon
• ginger
• soy sauce
• sugar
• shiitake mushroom powder
• salt

Instructions

1. 1 Bring oil, shallots, garlic, star anise, and cinnamon to a simmer in a medium saucepan over medium heat. Continue simmering, swishing oil around occasionally, until garlic and shallots are browned, about 20 minutes.
2. 2 Mix red pepper flakes, ginger, soy sauce, sugar, mushroom powder, and salt together in a medium bowl.
3. 3 Strain shallot mixture through a fine mesh sieve over red pepper flake mixture. Let garlic and shallot pieces cool in the sieve, then stir them back into the infused oil. Discard star anise.
4. 4 Pour into a glass container with a secure top; chill until ready to use.

By Diana71

Ingredients

• ✓ red pepper flake
• honey
• red wine vinegar
• thyme
• paprika
• kosher salt

Instructions

1. 1 Combine honey, vinegar, red pepper flakes, thyme, smoked paprika, and salt in a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature so flavors infuse, about 30 minutes. Store at room temperature in an airtight container.

By LauraF

Ingredients

• ✓ red pepper flake
• brown sugar
• garlic powder
• onion powder
• salt
• cumin

Instructions

1. 1 Combine brown sugar, garlic powder, pepper flakes, onion powder, salt, and cumin in a bowl until well mixed.

By Tracy Law

Ingredients

• ✓ red pepper flake
• basil
• oregano
• rosemary
• marjoram
• thyme

Instructions

1. 1 Gather all ingredients.
2. 2 Combine basil, oregano, rosemary, marjoram, thyme, and red pepper flakes in a food processor.
3. 3 Blend for 1 minute, or until desired consistency is achieved.

By Suzanne

Ingredients

• ✓ red pepper flake
• cider vinegar
• salt
• cayenne pepper
• brown sugar
• hot pepper sauce

Instructions

1. 1 Mix together cider vinegar, salt, cayenne pepper, red pepper flakes, light brown sugar, and hot pepper sauce in a large bowl. Stir until salt and brown sugar have dissolved.
2. 2 Cover and let stand at least 3 hours before using as a basting sauce or serving on meat.

By Lori

Ingredients

• ✓ red pepper flake
• honey
• sweetener
• black pepper
• kosher salt
• apple cider vinegar
• white distilled vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk honey, black pepper, red pepper flakes, salt, apple cider vinegar, and white distilled vinegar together in a bowl. Let sauce sit overnight to blend flavors together.
3. 3 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ red pepper flake
• black pepper
• paprika
• salt
• garlic
• dill seed
• coriander

Instructions

1. 1 Grind black pepper, paprika, kosher salt, garlic, dill seed, coriander, and red pepper flakes together with a mortar and pestle or in a spice grinder. Store in a sealed glass container.

By Allrecipes Member

Ingredients

• ✓ red pepper flake
• eggplant
• salt
• white vinegar
• olive oil
• garlic clove
• oregano
• salt

Instructions

1. 1 Cut ends off and peel eggplants; cut into long strips about as big around as shoestring French fries. Place strips into a large bowl; stir in ½ cup coarse salt until evenly coated.
2. 2 Place a sturdy dinner plate upside-down in a clean sink, making sure the drain is not blocked. Place a generous handful eggplant strips on center of the plate; cover with a second upside-down dinner plate to create an eggplant sandwich. Layer more eggplant strips and plates until all eggplant strips are sandwiched. Place an additional plate on top; press down firmly. Set a sturdy stockpot on top; fill with enough water to create some pressure on eggplant layers. (Not so much pressure that you break your dishes, though.) Set eggplant aside to press for 8 hours to overnight.
3. 3 Fill a large bowl with ice water. Dismantle stack of plates, one layer at a time, briefly swish eggplant strips in ice water, then squeeze dry and place into a clean bowl. (If your hand starts to hurt, you are swishing too long.) Stir vinegar into eggplant strips; set aside for about 15 minutes.
4. 4 Heat a splash of olive oil in a small skillet over medium heat. Add garlic, oregano, pepper flakes, and ½ teaspoon sea salt; cook and stir until fragrant but do not cook garlic. Set aside to cool.
5. 5 Squeeze eggplants very well so they don't end up tasting like pickles; place into a large bowl. Stir in garlic mixture and remaining olive oil until well blended. Pack into a sterilized 1-pint or ½-pint jars, filling to the top; top with any olive oil left in the bowl. Wipe rims with a clean, dry cloth, and seal tightly with new, sterilized lids.
6. 6 Refrigerate before opening for at least 1 month.

By DXRICCI

Ingredients

• ✓ red pepper flake
• strawberry preserves
• tomato puree
• red wine vinegar
• brown sugar
• chili powder
• cumin
• cayenne pepper
• black pepper
• kosher salt

Instructions

1. 1 Combine strawberry preserves, tomato puree, vinegar, sugar, chili powder, red pepper flakes, cumin, cayenne, and black pepper in a medium pot. Whisk to remove any lumps.
2. 2 Bring strawberry mixture to a slow simmer over medium-low heat. Cook until sauce evenly coats the back of a metal spoon and is glossy, about 30 minutes, whisking frequently; never allow the bottom of the pot to scorch. Season with kosher salt.
3. 3 Remove sauce from heat and let cool before transferring to a tightly sealed quart-sized container.

By alexisgoins

Ingredients

• ✓ red pepper flake
• cider vinegar
• habanero pepper
• onion
• garlic
• cayenne pepper
• mustard
• white pepper
• seasoned salt
• brown sugar
• ketchup

Instructions

1. 1 Bring vinegar to a boil in a saucepan; add habanero peppers, onion, garlic, red pepper flakes, cayenne pepper, mustard, white pepper, and seasoned salt. Allow mixture to return to a boil, then stir in brown sugar and ketchup.
2. 2 Boil sauce for 15 minutes, stirring constantly. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, 30 to 45 minutes.

By Derek M Zimmerman

Ingredients

• ✓ red pepper flake
• apple cider vinegar
• ketchup
• brown sugar
• lemon juice
• paprika
• salt
• worcestershire sauce
• black pepper
• garlic powder

Instructions

1. 1 Combine apple cider vinegar, ketchup, brown sugar, lemon juice, paprika, salt, Worcestershire sauce, red pepper flakes, black pepper, and garlic powder in a large container. Transfer to an empty sterilized vinegar bottle, ketchup bottle, or other large container with a lid; store in the refrigerator for up to 1 month.

By Silent Hokie

Ingredients

• ✓ red pepper flake
• ketchup
• raspberry preserves
• honey
• dill pickle juice
• red wine vinegar
• brown sugar
• spicy mustard
• onion flakes
• garlic powder
• black pepper
• hot pepper sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Combine ketchup, raspberry preserves, honey, pickle juice, vinegar, brown sugar, mustard, red pepper flakes, onion flakes, garlic powder, and black pepper in a saucepan over medium heat.
3. 3 Bring to a boil, stirring constantly. Reduce heat to low; stir in hot sauce and simmer for about 1 hour.

By A Keskitalo

Ingredients

• ✓ red pepper flake
• white vinegar
• water
• sea salt
• cauliflower
• hot chile pepper
• garlic
• mustard seed
• black peppercorn
• coriander seed
• dill seed
• allspice berry
• bay leaf

Instructions

1. 1 Inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for at least 5 minutes.
2. 2 Meanwhile, combine vinegar, water, and salt in a pot over medium heat; bring to a simmer.
3. 3 Pack each sterilized jar with equal amounts of cauliflower, chile peppers, garlic, mustard seed, peppercorns, coriander seeds, dill seeds, allspice berries, red pepper flakes, and bay leaves. Pour vinegar mixture into jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Kimberly D B Woodward

Ingredients

• ✓ red pepper flake
• tomato paste
• water
• parmesan cheese
• honey
• garlic
• anchovy paste
• onion powder
• oregano
• marjoram
• basil
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place tomato paste, water, Parmesan cheese, honey, garlic, anchovy paste, onion powder, oregano, marjoram, basil, black pepper, cayenne pepper, red pepper flakes, and salt into a medium bowl; mix until well blended, breaking up any clumps of cheese.
3. 3 Set sauce aside for 30 minutes to allow the flavors to blend; spread over pizza dough and prepare pizza as desired.

By Angie Gorkoff

Ingredients

• ✓ red pepper flake
• green bell pepper
• red bell pepper
• jalapeno pepper
• celery
• carrot
• onion
• cauliflower
• salt
• green olive
• pimento
• garlic
• oregano
• black pepper
• vinegar
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Place green and red peppers, jalapeños, celery, carrots, onion, and cauliflower in a large bowl. Stir in salt, then fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl; refrigerate for 8 hours to overnight.
3. 3 Drain salty water; rinse vegetables and set aside.
4. 4 Mix together olives, garlic, oregano, red pepper flakes, and black pepper in a medium bowl. Pour in vinegar and olive oil; mix well. Combine with vegetable mixture; cover and refrigerate for 2 days before using.

By PHONETEK

Ingredients

• ✓ red pepper flake
• olive oil
• garlic
• turkey sausage
• green onion
• mushroom
• basil
• oregano
• tomato sauce
• tomato
• tomato paste
• water
• red wine
• white sugar
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Sauté garlic in hot oil until browned. Add sausage and cook for 4 minutes, breaking apart with a spoon. Add green onions and cook until sausage is evenly browned, about 10 minutes.
2. 2 Stir in mushrooms, basil, and oregano; cook for 5 minutes. Stir in tomato sauce, stewed tomatoes, and tomato paste. Add water, red wine, sugar, and red pepper flakes. Season with salt and pepper. Reduce heat to low and simmer for at least 1 hour.

By Carliey

Ingredients

• ✓ red pepper flake
• habanero pepper
• hot pepper sauce
• teriyaki sauce
• liquid smoke
• black pepper
• chipotle pepper
• ground ginger
• garlic powder
• bourbon whiskey
• sea salt
• cider vinegar
• limeade concentrate
• tomato paste
• corn syrup
• raspberry balsamic vinegar
• white sugar
• blackberry jelly
• blackberry
• ketchup

Instructions

1. 1 Gather the ingredients.
2. 2 Combine ketchup, blackberries, blackberry jelly, sugar, raspberry balsamic vinegar, corn syrup, tomato paste, limeade concentrate, cider vinegar, salt, bourbon, garlic powder, ginger, ground chipotle pepper, red pepper flakes, black pepper, liquid smoke, teriyaki sauce, and hot pepper sauce in a large pot over medium-high heat; bring to a simmer.
3. 3 Reduce heat to medium-low; simmer for 10 minutes. Add 3 whole habanero peppers; simmer until sauce is thickened, about 20 minutes more. Discard habanero peppers.
4. 4 Fill a blender no more than halfway with barbecue sauce. Cover and hold down lid with a towel; pulse a few times before leaving on to blend. Pour into a bowl. Repeat with remaining sauce.

By Smoke

Ingredients

• ✓ red pepper flake
• black pepper
• salt
• thyme
• basil
• oregano
• saffron
• paprika
• orange
• white wine
• clam juice
• bay leaf
• chicken bouillon granules
• water
• tomato
• garlic
• carrot
• green bell pepper
• onion
• celery
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Stir in celery, onion, bell pepper, carrot, and garlic; cook and stir until vegetables are tender, about 10 minutes.
2. 2 Stir tomatoes with their juice, water, chicken bouillon cubes, and bay leaves into the vegetable mixture.
3. 3 Stir in clam juice and white wine. Season with orange zest, red pepper flakes, smoked paprika, saffron, oregano, basil, and thyme.
4. 4 Bring the sauce to a boil, reduce heat to low, and simmer until the flavors have blended, at least 1 hour. Season to taste with salt and black pepper.

By NancySacTown

Ingredients

• ✓ red pepper flake
• olive oil
• garlic
• soy sauce
• honey
• orange juice
• ginger root
• sesame oil
• sesame seed
• lime

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir garlic and red pepper flakes in hot oil until fragrant, 2 to 3 minutes. Add soy sauce, honey, orange juice, ginger, sesame oil, sesame seeds, and lime juice. Cook and stir until heated through, 2 to 3 minutes more.

By ajt1120

Ingredients

• ✓ red pepper flake
• bacon
• red onion
• olive oil
• garlic
• baby bok choy
• salt

Instructions

1. 1 Fry bacon in a large skillet over medium heat until crispy, 5 to 7 minutes. Transfer bacon to a paper towel-lined plate bacon and drain all but 1 tablespoon grease from the skillet.
2. 2 Add onion, oil, red pepper flakes, and garlic to grease in the skillet. Cook and stir over medium heat until onion is soft, 3 to 5 minutes.
3. 3 Add bok choy, cover, and cook for 3 to 5 minutes. Remove the lid; cook and stir until bok choy is tender but still a bit crunchy, about 2 more minutes. Stir in bacon and season with salt. Serve immediately.

By SHUNPR

Ingredients

• ✓ red pepper flake
• red leaf lettuce
• green onion
• soy sauce
• water
• sugar
• white vinegar
• sesame oil

Instructions

1. 1 Cut lettuce into bite-sized pieces and place into a salad bowl. Thinly slice green onion whites lengthwise into long strips; if they curl as you slice them, they are perfectly thin. Add green onions to the salad bowl.
2. 2 In a small mixing bowl, whisk soy sauce, water, sugar, vinegar, sesame oil, and red pepper flakes.
3. 3 Just before serving, pour dressing over lettuce and green onions; toss until well coated.

By funinthesun

Ingredients

• ✓ red pepper flake
• tuna steak
• cucumber
• avocado
• green onion
• sesame seed
• lemon juice
• sesame oil
• soy sauce

Instructions

1. 1 In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
2. 2 Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

By JULESKICKS2

Ingredients

• ✓ red pepper flake
• egg roll wrapper
• crabmeat
• vegetable oil
• lime juice
• sugar
• fish sauce
• water
• ginger
• cilantro

Instructions

1. 1 Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
2. 2 Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
3. 3 Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
4. 4 Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

By Allrecipes Member

Ingredients

• ✓ red pepper flake
• firm tofu
• sea salt
• egg
• vegetable oil
• soy sauce
• green onion
• serrano chile pepper
• white vinegar
• sugar

Instructions

1. 1 Slice tofu into 12 equal rectangular pieces. Sprinkle salt on both sides of tofu slices.
2. 2 Heat vegetable oil in a large, deep saucepan over medium heat.
3. 3 Dip tofu slices into bowl of beaten egg and fry in hot oil until lightly browned, about 3 minutes per side.
4. 4 Mix soy sauce, green onions, chile peppers, vinegar, sugar, and red pepper flakes together in a small bowl. Dip fried tofu into dipping sauce.

By CCA

Ingredients

• ✓ red pepper flake
• cilantro
• orange juice
• brown sugar
• soy sauce
• peanut butter
• garlic
• ginger root
• pork tenderloin
• chicken stock

Instructions

1. 1 Whisk cilantro, orange juice, brown sugar, soy sauce, peanut butter, garlic, ginger, and red pepper flakes together in a medium bowl until well combined.
2. 2 Place pork tenderloins into a glass baking dish; pour orange juice mixture over the top. Marinate in the refrigerator for at least 1 hour or up to 8 hours or overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Transfer pork tenderloins to the prepared baking sheet, reserving marinade.
5. 5 Cook in the preheated oven until pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 While the pork is cooking, combine reserved marinade and chicken stock in a medium saucepan. Bring to a boil. Allow to boil for 2 minutes, then reduce the heat to low and simmer for 5 to 7 minutes. Remove from the heat and keep warm.
7. 7 Cut tenderloins into 1/4-inch slices and arrange on a serving platter. Spoon sauce over sliced pork to serve.

By Adrienne Lane

Ingredients

• ✓ red pepper flake
• all-purpose flour
• pork tenderloin
• cooking oil
• marsala wine
• white wine
• coconut milk
• peanut butter
• beef bouillon
• curry powder
• garlic
• onion
• mushroom

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Oil a large casserole dish. Combine flour and red pepper flakes in a large resealable plastic bag; add pork, seal, and shake to coat.
2. 2 Heat oil in a large skillet or wok over medium-high heat. Brown tenderloin in hot oil, stirring frequently. Drain meat on paper towels, then arrange in the bottom of the prepared casserole dish.
3. 3 In the same pan the pork was cooked in, mix together wine, coconut milk and peanut butter over low heat. Crumble bouillon cubes into the mixture, and season with curry powder. Heat until warm, and then stir in the garlic, onion, and mushrooms. Pour over meat in the casserole dish.
4. 4 Bake in preheated oven for 45 minutes.

By BECKIL

Ingredients

• ✓ red pepper flake
• chicken breast
• salt
• black pepper
• all-purpose flour
• garlic powder
• onion powder
• soy sauce
• sesame oil
• honey
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Cut chicken breasts into 1/4-inch thick slices; cut slices to 1 1/2 inches in length. Season with salt and pepper.
3. 3 Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss until well coated.
4. 4 Add soy sauce, sesame oil, and honey; stir to coat.
5. 5 Heat olive oil in a large skillet over medium-high heat. Add chicken and sauté until golden brown and the juices run clear, 10 to 15 minutes.

By Alyson Petruncio

Ingredients

• ✓ red pepper flake
• spaghetti
• sesame oil
• honey
• soy sauce
• corn oil
• salt
• cilantro
• green onion
• honey-roasted peanut
• sesame seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
2. 2 Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.

By WholesomeHunter

Ingredients

• ✓ red pepper flake
• olive oil
• garlic
• onion
• ginger
• red bell pepper
• zucchini
• mushroom
• cornstarch
• honey
• shrimp
• salt
• pepper

Instructions

1. 1 Heat olive oil in a wok or large skillet over high heat until it begins to smoke. Stir in garlic, onion, ginger, and red pepper flakes. Quickly cook until the onion softens and just begins to brown. Stir in bell pepper, zucchini, and mushrooms; continue cooking until the zucchini softens, about 4 minutes.
2. 2 Stir cornstarch into honey until smooth, then add to vegetables, and simmer until thickened, about 2 minutes. Add shrimp, and cook until they turn pink, about 3 minutes. Season to taste with salt and pepper before serving.

By Liz Hoffman