Type what you have

Ingredients

• ✓ red pepper flake
• chicken
• green onion
• cilantro
• garlic
• onion
• salt
• black pepper
• vegetable oil
• brown sugar
• water
• coconut milk
• ketchup
• butter

Instructions

1. 1 Place chicken on a plate. Sprinkle the green onion, cilantro, garlic, onion, salt and pepper over it. Cover, and marinate for 30 minutes.
2. 2 Heat the vegetable oil in a deep pot over medium heat. Stir in the sugar, and cook until the sugar has melted into a nice golden brown syrup. Add the chicken pieces, and brown quickly while turning continuously. Cover the pot, and let it cook for 2 minutes.
3. 3 Pour in 1 cup of water, coconut milk and pepper flakes. Replace the lid, and cook over medium heat for 10 minutes. Stir in the ketchup and butter. Continue cooking until chicken is fork tender, 20 to 30 minutes. Taste and season with additional salt and pepper if needed. Serve chicken with the sauce in the pot as a gravy.

By MASONBROWNE

Ingredients

• ✓ red pepper flake
• jasmine rice
• olive oil
• garlic
• green onion
• thyme
• kidney bean
• chicken stock
• coconut milk
• scotch bonnet pepper
• salt
• brown sugar
• black pepper
• allspice
• cayenne pepper

Instructions

1. 1 Rinse rice in a fine strainer.
2. 2 Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
3. 3 Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

By In the Kitchen with Iesha

Ingredients

• ✓ red pepper flake
• beef oxtail
• onion
• thyme
• browning sauce
• scallion
• ginger root
• allspice
• garlic
• bay leaf
• beef broth
• water
• tomato paste
• butter bean
• salt
• black pepper

Instructions

1. 1 Combine oxtail, onion, thyme, browning sauce, scallions, red pepper flakes, ginger, allspice, garlic, and bay leaves in a large bowl. Cover with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Heat a pressure cooker over medium-high heat. Add the beef. Cook, turning halfway, until juices are released and outsides are browned, about 10 minutes. Add 1 cup broth and water. Cover pot, lock the lid, and place pressure regulator over vent according to manufacturer's instructions. Reduce heat to low and simmer until mostly tender, about 2 1/2 hours.
3. 3 Stir remaining beef broth and tomato paste into the beef. Cover with the lid and seal. Increase heat to high. Heat until steam escapes in a steady flow and makes a whistling sound, 7 to 10 minutes. Reduce heat to low and cook until oxtail is tender, 40 minutes to 1 hour.
4. 4 Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and add beans, salt, and pepper. Increase heat to medium-high high; cook until flavors meld, about 5 minutes more.

By Gimme that Recipe by Bayyinah

Ingredients

• ✓ red pepper flake
• mango
• butter
• white sugar
• white sugar
• coconut milk
• butter
• chicken bouillon
• water
• jasmine rice
• mahi mahi
• salt
• ginger root
• garlic
• black pepper
• soy sauce
• lemon juice
• green onion
• olive oil

Instructions

1. 1 Whisk olive oil, green onion, lemon juice, red pepper flakes, soy sauce, black pepper, garlic, ginger, and salt together in a bowl. Add mahi mahi; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
2. 2 Meanwhile, bring rice, water, chicken bouillon, and 1 tablespoon butter to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until liquid has been absorbed, about 20 minutes. Pour in coconut milk and 2 tablespoons sugar; stir. Simmer, uncovered, until coconut milk mostly absorbed.
3. 3 Set an oven rack in the oven's center and preheat the oven's broiler.
4. 4 Remove mahi mahi from marinade and shake off excess. Discard remaining marinade. Place fish in a large baking dish in a single layer. Broil in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes. If fish browns too quickly, cover the baking dish with aluminum foil.
5. 5 Meanwhile, melt 1 1/2 tablespoons sugar and 1 1/2 teaspoons butter in a skillet over medium-high heat until begins to bubble; stir in mango. Cook and stir until mango is tender, about 5 minutes.
6. 6 Place 1 mahi mahi fillet over 1 scoop coconut rice; top with mango salsa.

By SYRAH4689

Ingredients

• ✓ red pepper flake
• brown sugar
• soy sauce
• garlic powder

Instructions

1. 1 Mix brown sugar, soy sauce, garlic powder, and crushed red pepper in a bowl.

By eviltwin

Ingredients

• ✓ red pepper flake
• basil
• garlic
• canola oil
• olive oil

Instructions

1. 1 Combine basil leaves, garlic, and red pepper flakes in a food processor or blender. Pulse 3 to 4 times. Slowly pour in canola oil and olive oil and blend until thick and creamy, about 30 seconds. Add additional oil if needed to make the spread smoother.

By Allrecipes

Ingredients

• ✓ red pepper flake
• ketchup
• apple cider vinegar
• brown sugar
• butter

Instructions

1. 1 Pour ketchup into a large saucepan. Pour vinegar into the ketchup bottle, shake to loosen any remaining ketchup, and pour into the saucepan. Save the bottle, and clean. Stir in the brown sugar, butter, and red pepper flakes. Cook over medium heat until almost boiling, but do not boil. For convenience, refrigerate leftover sauce in the clean ketchup bottle.

By LAURAL840

Ingredients

• ✓ red pepper flake
• all-purpose flour
• salt
• cheddar cheese
• butter
• crispy rice cereal

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Combine flour, salt, and red pepper flakes in a large bowl; add Cheddar cheese and toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well-blended.
3. 3 Roll dough into 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork.
4. 4 Bake in the preheated oven until light and crispy, about 30 minutes.

By Domestic Chef

Ingredients

• ✓ red pepper flake
• water
• sugar
• bacon fat
• molasses

Instructions

1. 1 Combine water and sugar in a small saucepan over medium heat to make simple syrup. Bring to a boil and cook until sugar is dissolved, about 5 minutes. Remove from heat and cool slightly, 7 to 10 minutes.
2. 2 Combine simple syrup, bacon fat, molasses, and red pepper flakes in a small saucepan. Bring to a gentle boil, stirring frequently, until a thick syrup forms, 10 to 15 minutes. Pour syrup into a freezer-safe container.
3. 3 Freeze until syrup sets, 1 to 2 hours. Slice into individual caramels and wrap in waxed paper.

By Amy Turner

Ingredients

• ✓ red pepper flake
• lime juice
• soy sauce
• brown sugar
• olive oil
• garlic

Instructions

1. 1 Whisk lime juice, soy sauce, brown sugar, oil, garlic, and pepper flakes together in a bowl until creamy and smooth. Cover the bowl with plastic wrap and refrigerate until flavors have blended, 8 hours to overnight.

By Amanda Sheumaker

Ingredients

• ✓ red pepper flake
• ketchup
• apple cider vinegar
• sugar
• butter
• hot sauce

Instructions

1. 1 In a large saucepan or soup pot, stir together the ketchup, cider vinegar, sugar, butter, red pepper flakes and hot sauce. Cook over medium heat until the butter is melted and the sauce is heated through. Use right away, or store in the refrigerator for up to a month.

By CarolinaDarlin

Ingredients

• ✓ red pepper flake
• napa cabbage
• salt
• garlic
• green onion
• monosodium glutamate

Instructions

1. 1 Cut the cabbage leaves into 2 inch long pieces. Spread 1/4 of the leaves into a large, non-metallic bowl and sprinkle with 1/4 of the salt. Repeat layering all of the cabbage has been salted. Let stand at room temperature until a lot of liquid has been pulled from the leaves and the cabbage is tender, 3 to 4 hours; drain. Rinse the cabbage in 2 or 3 changes of water. Drain again very well and return the cabbage to the mixing bowl.
2. 2 Sprinkle the cabbage with the minced garlic, green onions, MSG, and red pepper flakes. Season to taste with additional salt and toss until evenly combined. Pack the mixture into a sterilized gallon-sized glass jar. Cover the jar with wax paper and a loose fitting lid so the seal is not airtight.
3. 3 Allow the cabbage to ferment at room temperature until it reaches the desired degree of sourness, 2 to 5 days. Store in an airtight jar in the refrigerator.

By Christina P

Ingredients

• ✓ red pepper flake
• broccoli
• parmesan cheese
• brown sugar
• olive oil
• salt
• black pepper

Instructions

1. 1 Fill a pot with water and bring to a boil. Fill a large bowl or pot with half ice and half water. When the water comes to a boil, add the broccoli florets using a strainer with a handle if possible. Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two. Remove and place in a dish that has been lined with paper towels. This part can be done up to two days in advance.
2. 2 In a cup or small bowl, mix together the Parmesan cheese and brown sugar; set aside.
3. 3 Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with red pepper flakes, salt and pepper. Stir to coat the broccoli, then cook and stir for 1 to 2 minutes. Remove from the heat and dust with the Parmesan cheese mixture.

By Aaron Geiger

Ingredients

• ✓ red pepper flake
• oregano
• onion powder
• seasoned salt
• garlic powder
• chili powder
• cumin

Instructions

1. 1 Mix oregano, onion powder, seasoned salt, red pepper flakes, garlic powder, chili powder, and cumin together.

By nbarry0102

Ingredients

• ✓ red pepper flake
• brown sugar
• paprika
• black pepper
• onion powder
• garlic powder
• salt

Instructions

1. 1 Whisk brown sugar, paprika, black pepper, onion powder, garlic powder, salt, and red pepper flakes together in a bowl.

By Love to cook

Ingredients

• ✓ red pepper flake
• salmon fillet
• salt
• black pepper
• olive oil
• balsamic vinegar
• honey

Instructions

1. 1 Season salmon with salt and pepper on both sides. Heat olive oil in a skillet over medium heat. Cook salmon skin-side down for 2 minutes; flip and cook for 2 minutes more. Whisk balsamic vinegar and honey together; pour over salmon. Continue cooking over low heat until flesh flakes easily with a fork, 5 to 6 minutes. Sprinkle red pepper flakes on top before serving.

By FastCheapDiet

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
• hot pepper sauce
• butter
• cumin
• chili powder
• white pepper
• tabasco chile pepper

Instructions

1. 1 Heat hot pepper sauce, butter, cumin, chili powder, red pepper flakes, white pepper, and fresh chile pepper in a pot over medium heat. Simmer until flavors have developed and sauce is thickened, about 1 hour.

By Country Boy

Ingredients

• ✓ red pepper flake
• brown sugar
• black pepper
• paprika
• white pepper
• salt
• chili powder
• garlic powder

Instructions

1. 1 Whisk brown sugar, black pepper, paprika, white pepper, red pepper flakes, salt, chili powder, and garlic powder together in a bowl. Store in an airtight container.

By Jordan VanderLaan

Ingredients

• ✓ red pepper flake
• turkey sausage
• bacon
• onion
• garlic
• chicken broth
• cauliflower
• heavy cream
• spinach

Instructions

1. 1 Heat a Dutch oven over medium-high heat. Add sausage and red pepper flakes; cook until crumbly, browned, and no longer pink, about 10 minutes. Drain excess grease and transfer sausage to a bowl.
2. 2 Reduce heat to medium and cook bacon in the same pot until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings in the pot. Stir in onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour in chicken broth; bring to a boil. Add cauliflower and boil until fork-tender, about 20 minutes.
3. 3 Reduce heat to medium. Stir in heavy cream and the cooked sausage; heat through. Mix spinach into the soup just before serving.

By vtoshach

Ingredients

• ✓ red pepper flake
• cauliflower
• sour cream
• cheddar cheese
• onion
• butter
• salt
• panko bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of water to a boil. Add cauliflower and cook uncovered until tender, about 10 minutes. Drain.
3. 3 Combine sour cream, Cheddar cheese, onion, melted butter, red pepper flakes, and salt in a baking dish. Mix in cauliflower. Sprinkle bread crumbs on top.
4. 4 Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes.

By janette

Ingredients

• ✓ red pepper flake
• chicken breast
• olive oil
• garlic powder
• onion powder
• chili powder
• basil
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Lightly coat each chicken breast with olive oil. Sprinkle each side of the chicken lightly with garlic powder, onion powder, chili powder, basil, red pepper flakes, salt, and black pepper; rub to coat evenly.
3. 3 Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes, flipping each breast only once halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By meg

Ingredients

• ✓ red pepper flake
• ground beef
• garlic powder
• onion powder
• mustard seed
• sugar-based curing mixture
• black pepper
• liquid smoke

Instructions

1. 1 In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
3. 3 Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.

By A King

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
• ramen noodle
• cream cheese
• mozzarella cheese
• ginger
• garlic
• salt
• jalapeno pepper
• bacon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and place a rack on top.
2. 2 Roughly chop the cooked ramen noodles. Set aside.
3. 3 Mix cream cheese, mozzarella, ginger paste, garlic paste, pepper flakes, and salt together in a bowl.
4. 4 Hollow out jalapenos and remove seeds. Stuff each jalapeno evenly with cream cheese mixture. Wrap each with one slice of bacon. Lay the jalapenos on top of the baking sheet rack.
5. 5 Bake in the preheated oven until bacon is browned and crisp, 30 to 45 minutes.

By Cooking in the Comments

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
• butter
• salt
• black pepper
• garlic powder
• chicken breast
• penne pasta
• spinach
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread butter, 1 tablespoon salt, 1 tablespoon pepper, and garlic powder over chicken breasts on a plate or cutting board.
2. 2 Grill the chicken breasts until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Pour penne into a colander to drain.
4. 4 Place the penne, chicken breasts, spinach, 1/2 cup Parmesan cheese, and red pepper flakes in the pot. Cook and stir over low heat until the spinach is wilted but still green, about 7 minutes. Season with the remaining 1/2 cup Parmesan cheese, salt, and pepper.
5. 5 Mix pasta into spinach-chicken mixture; toss well.

By Regina

Ingredients

• ✓ red pepper flake
• olive oil
• onion
• chile-garlic sauce
• garlic
• water
• peanut butter
• ketchup
• sesame oil
• sugar

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion, chile-garlic sauce, red pepper flakes, and garlic until the onion is tender, about 5 minutes. Add water, peanut butter, ketchup, sesame oil, and sugar to the onion mixture; cook and stir until smooth. Reduce heat to low and simmer until thickened, about 15 minutes.

By SunnyDaysNora

Ingredients

• ✓ red pepper flake
• chicken
• coconut
• lemon
• green onion
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.
2. 2 Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.

By CINNAMON_75

Ingredients

• ✓ red pepper flake
• onion
• garlic
• ginger
• tomato
• turmeric
• cumin
• garam masala
• curry paste

Instructions

1. 1 Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
2. 2 Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

By Mary Beth