Type what you have

Ingredients

• ✓ red pepper flakes
• garlic
• sugar
• lime juice
• fish sauce
• water

Instructions

1. 1 In a medium bowl combine the garlic, red pepper flakes, sugar, lime juice, fish sauce and water. Mix all together, adjusting to taste.

By Maryellen

Ingredients

• ✓ red pepper flakes
• white vinegar
• fish sauce
• white sugar
• lime juice
• garlic
• rice vermicelli
• shrimp
• rice wrapper
• lettuce
• mint leaves
• cilantro
• thai basil

Instructions

1. 1 Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
2. 2 Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
3. 3 Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
4. 4 To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

By Allrecipes

Ingredients

• ✓ red pepper flakes
• water
• fish sauce
• shallot
• garlic
• black pepper
• white sugar
• catfish fillet
• white sugar
• lime juice
• green onion
• cilantro

Instructions

1. 1 Combine 1/3 cup water and fish sauce in a small bowl. Combine shallots, garlic, black pepper, and red pepper flakes in a separate bowl.
2. 2 Heat 1/3 cup sugar and remaining 1/3 cup water in a large skillet over medium heat, stirring occasionally, until sugar turns deep golden brown, 4 to 6 minutes. Gently stir in fish sauce mixture and bring to a boil.
3. 3 Stir in shallot mixture and cook until shallots soften, 2 to 3 minutes. Add catfish, cover, and cook until fish flakes easily with a fork, about 5 minutes per side. Transfer catfish to a large plate, and cover to keep warm.
4. 4 Increase the heat to high and stir in 1/2 teaspoon sugar. Stir in lime juice and add any catfish juices that have collected on the plate. Bring mixture to a boil, then lower the heat and simmer until sauce has reduced, 2 to 3 minutes. Pour sauce over catfish and garnish with cilantro and green onion.

By Everett

Ingredients

• ✓ red pepper flakes
• rice noodle
• vegetable oil
• shrimp
• pork
• onion
• garlic
• ginger
• bok choy
• chicken broth
• oyster sauce
• green onion

Instructions

1. 1 Soak rice noodles in warm water in a bowl for 20 minutes; drain.
2. 2 Heat 3 tablespoons oil in a wok or large heavy skillet over medium-high heat. Sauté noodles for 1 minute; transfer to a serving dish. Keep warm. Add remaining 2 tablespoons oil to wok; sauté shrimp, pork, onion, garlic, and ginger for 1 minute.
3. 3 Stir in bok choy, chicken broth, and oyster sauce; season with pepper flakes. Cover; cook until bok choy is wilted, about 1 minute. Serve over noodles; garnish with green onion.

By Allrecipes Member

Ingredients

• ✓ red pepper flakes
• egg noodle
• peanut oil
• garlic
• ginger
• chicken breast
• green onion
• carrot
• water chestnut
• straw mushroom
• peanut butter
• oyster sauce
• curry powder
• soy sauce

Instructions

1. 1 Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
2. 2 Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
3. 3 Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.

By CooksWithClass

Ingredients

• ✓ red pepper flakes
• ginger root
• garlic
• cashew
• lemon grass
• onion
• olive oil
• curry powder
• firm tofu
• coconut milk
• water
• potato
• salt
• sugar

Instructions

1. 1 In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
2. 2 Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
3. 3 Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.

By LN Lee

Ingredients

• ✓ red pepper flakes
• lemongrass
• brown sugar
• tamarind paste
• coconut milk
• vegetable oil
• nutmeg
• cardamom
• turmeric
• coriander
• fresno chile pepper
• serrano chile pepper
• galangal
• ginger
• garlic
• shallot
• beef chuck

Instructions

1. 1 Cut beef chuck into 2-inch pieces.
2. 2 Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula.
3. 3 Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer.
4. 4 In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening.
5. 5 Remove lemongrass to serve. For best results, let cool and serve the next day.

By John Mitzewich

Ingredients

• ✓ red pepper flakes
• cilantro
• black pepper
• mint
• thai basil
• lime juice
• beef broth
• green bean
• onion
• green onion
• garlic
• vegetable oil
• sirloin tip
• sesame oil
• soy sauce
• fish sauce
• ginger root
• garlic
• olive oil

Instructions

1. 1 Whisk together the olive oil, 4 cloves of garlic, ginger, fish sauce, soy sauce, and sesame oil in a bowl, and pour into a resealable plastic bag. Add the beef sirloin tip, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours. Remove the beef sirloin tip from the marinade, and shake off excess. Discard the remaining marinade.
2. 2 Heat vegetable oil in a large skillet over medium-high heat and stir in the beef. Cook and stir until the beef is evenly browned, and no longer pink. Place beef on a plate and set aside. Reduce heat to medium, adding more vegetable oil to the skillet if needed. Stir in 2 cloves of garlic, green onion, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in green beans, beef broth, lime juice, basil, mint, red pepper flakes and pepper. Return beef sirloin to skillet and toss to combine. Remove from heat and toss in cilantro.

By gibsey23

Ingredients

• ✓ red pepper flakes
• mint
• thai basil
• cilantro
• peanut
• daikon radish
• carrot
• cucumber
• bean sprout
• lettuce
• rice vermicelli noodles
• shrimp
• skewer
• shallot
• canola oil
• garlic
• lime juice
• white sugar
• fish sauce
• white vinegar

Instructions

1. 1 To make the dressing: Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl; set aside.
2. 2 Heat oil in a small skillet over medium heat. Add shallots; cook and stir until softened and lightly caramelized, about 8 minutes.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Skewer 4 shrimp on each skewer and grill until they turn pink and are charred on the outside, 1 to 2 minutes per side. Set aside.
4. 4 Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate noodles.
5. 5 Assemble vermicelli bowl by placing cooked noodles in one half of each serving bowl; place lettuce and bean sprouts in the other half. Top each bowl with cucumbers, carrots, daikon, peanuts, cilantro, Thai basil, mint, and caramelized shallots. Serve with shrimp skewers and sauce on the side. Pour dressing on top and toss thoroughly to coat before eating.

By Allrecipes

Ingredients

• ✓ red pepper flakes
• canola oil
• ranch dressing mix
• chili powder
• whole wheat saltine cracker

Instructions

1. 1 Whisk canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
2. 2 Divide crackers evenly into two 1-gallon-sized sealable bags. Pour oil mixture evenly over crackers; seal the bags and flip to allow oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour.
3. 3 Remove crackers from the bags and spread onto large platters. Allow to sit, 8 hours to overnight before serving.

By DOEYE

Ingredients

• ✓ red pepper flakes
• olive oil
• mustard
• salt
• brussels sprout

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Place a rack in the top third of the oven. Line a baking sheet with aluminum foil.
2. 2 Mix together olive oil, Dijon mustard, sea salt, and red pepper flakes in a large bowl to make sauce.
3. 3 Trim stems of Brussels sprouts to release outermost leaves, about 5 leaves from each sprout. Reserve cores to roast another time. Place leaves in sauce in the bowl, tossing with your fingers until leaves are evenly coated. Spread leaves on the prepared baking sheet in a single layer.
4. 4 Roast leaves in the preheated oven until wilted and lightly browned, about 15 minutes. Transfer any crispy leaves to a serving plate; continue roasting, removing crispy leaves every 5 minutes, until all leaves are crispy, about 10 minutes more.

By Matt Wencl

Ingredients

• ✓ red pepper flakes
• maple syrup
• garlic
• ginger
• black pepper

Instructions

1. 1 Mix maple syrup, dried garlic, ginger, black pepper, and red pepper flakes in a bowl until thoroughly combined. Let glaze stand about 10 minutes before glazing ham.

By Dreamthief

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
• olive oil
• garlic
• parsley
• oregano
• salt
• black pepper

Instructions

1. 1 Stir olive oil, garlic, red pepper flakes, parsley, oregano, kosher salt, and black pepper together in a small bowl; marinate at room temperature for 30 minutes.

By nairie

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
• tomato
• olive oil
• garlic
• basil
• salt
• pepper

Instructions

1. 1 Combine tomatoes, olive oil, and red pepper flakes in a large saucepan. Simmer until sauce is thickened, 30 to 40 minutes.
2. 2 Stir in garlic and simmer for 10 minutes. Remove from heat and stir in basil, salt, and pepper.

By Rick Ogg

Ingredients

• ✓ red pepper flakes
• ricotta cheese
• basil
• salt
• garlic powder
• black pepper

Instructions

1. 1 Combine ricotta cheese, basil, salt, garlic powder, pepper, and pepper flakes in a mini food processor and process until all ingredients are well incorporated, 1 to 2 minutes.

By Yoly

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
• fig
• red wine
• white sugar
• honey
• salt

Instructions

1. 1 Heat figs, red wine, sugar, honey, red pepper flakes, and salt in a small saucepan over medium heat. Simmer until wine is reduced and thickened, about 20 minutes, stirring occasionally.

By hello angie

Ingredients

• ✓ red pepper flakes
• garlic
• salt
• olive oil

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Peel garlic cloves and place into a small 2-cup baking dish or large ramekin. Sprinkle with salt and red pepper flakes. Drizzle with oil, ensuring all cloves are covered. Cover dish with foil.
3. 3 Bake in the oven until garlic cloves are soft and just starting to brown around the edges, 1 1/2 to 2 hours. Do not overcook, as garlic will become bitter.
4. 4 Transfer garlic cloves to a clean jar. Cover lightly with oil. Seal lid and refrigerate; use within 3 to 5 days.

By France Cevallos

Ingredients

• ✓ red pepper flakes
• cumin
• coriander
• turmeric
• mustard seed
• ginger

Instructions

1. 1 In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

By Curry

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
• soy sauce
• lemon juice
• green onion

Instructions

1. 1 Combine soy sauce, lemon juice, green onions, and pepper flakes in a small bowl. Let stand before serving to allow flavors to blend, about 15 minutes.

By CINNAMON_75

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
• long-grain white rice
• water
• pineapple
• coconut milk
• lime

Instructions

1. 1 Rinse rice well until water runs clear. Place drained rice in the pot of electric pressure cooker (such as Instant Pot). Add water, pineapple chunks and juice, coconut milk, and red pepper flakes. Place the lid on the pot and lock in place.
2. 2 Turn the cooker on and choose the "Manual" setting and high pressure. Set the timer for 3 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. Stir in lime zest and juice.

By lutzflcat

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
• olive oil
• onion
• garlic
• oregano
• basil
• parsley
• roma tomato

Instructions

1. 1 Heat olive oil in a saucepan over medium heat and sprinkle with red pepper flakes. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Season with oregano, basil, and parsley. Add Roma tomatoes, cover, and cook over medium-high heat for 3 to 5 minutes. Reduce heat to medium and continue to cook for 10 to 12 minutes.
2. 2 Reduce heat to low and cook until sauce has a thick consistency and the flavors are well blended, about 15 more minutes.

By Karla Harmer

Ingredients

• ✓ red pepper flakes
• tomato
• olive oil
• garlic
• salt
• black pepper
• basil

Instructions

1. 1 Score an "x" in the bottom of each tomato. place tomatoes in boiling water for a minute, carefully remove tomatoes and plunge into an ice bath. The tomato skin will peel off easily.
2. 2 Bring a large pot of water to a boil. Working in several batches, place tomatoes in the boiling water for 1 minute. Carefully remove and plunge into an ice bath. Transfer to a work surface and remove skins.
3. 3 Heat oil in a heavy saucepan over medium heat. Add garlic and cook until lightly browned and fragrant, about 45 seconds. Add tomatoes, crushing each one by hand. Add salt, pepper, and red pepper flakes. Cook, stirring every few minutes, until sauce starts to thicken, 20 to 25 minutes.
4. 4 Stir in fresh basil and remove from the heat. Serve immediately.

By thedailygourmet