Type what you have

Ingredients

• ✓ red pepper flake
• tamarind juice
• cilantro
• peanut
• rice vinegar
• brown sugar
• fish sauce
• sesame oil
• ginger root
• cucumber

Instructions

1. 1 Whisk together the tamarind juice, cilantro, peanuts, rice vinegar, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. Cover and refrigerate for 10 minutes before serving.

By Michael Alejandro Genao

Ingredients

• ✓ red pepper flake
• soba noodle
• rice vinegar
• soy sauce
• lime
• sesame oil
• brown sugar
• garlic
• carrot
• cilantro
• peanut

Instructions

1. 1 Bring a large pot of water to a boil. Cook soba noodles in boiling water until tender, about 5 minutes. Drain noodles in a colander, rinse with cold water, and set aside.
2. 2 Pour rice vinegar, soy sauce, lime juice, and sesame oil into a large bowl. Mix in brown sugar, lime zest, garlic, and red pepper flakes; stir until sugar dissolves. Toss in carrot, cilantro, and peanuts until well combined.
3. 3 Cut noodles into 3-inch lengths. Stir into carrot mixture. Cover the bowl and refrigerate for at least 1 hour.
4. 4 Toss salad again before serving. If dry, splash with soy sauce and rice vinegar. Serve cold.

By Christiana Heins

Ingredients

• ✓ red pepper flake
• tofu
• cornstarch
• vegetable oil
• rice stick noodle
• water
• sriracha hot sauce
• soy sauce
• white sugar
• tamarind concentrate
• onion
• egg
• spring onion
• peanut
• lime

Instructions

1. 1 Coat tofu with cornstarch in a bowl. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; fry tofu until lightly browned on all sides, 1 to 2 minutes per side.
2. 2 Place noodles in a bowl and pour in enough boiling water to cover; soak until softened, about 3 minutes. Drain.
3. 3 Combine water, sriracha, soy sauce, sugar, tamarind concentrate, and red pepper flakes in a saucepan over low heat. Cook and stir sauce until flavors blend, about 5 minutes.
4. 4 Heat 1 tablespoon vegetable oil in a wok over medium-high heat. Add tofu, noodles, and sliced onion; cook and stir until tofu is golden brown; about 3 minutes. Stir in sauce gradually until noodles are well-coated.
5. 5 Push noodle mixture to one side of the wok. Crack egg onto opposite side of wok; stir until beginning to set, 30 seconds to 1 minute. Stir egg into noodles gently. Garnish with green onions, peanuts, and lime wedges.

By Van Dana

Ingredients

• ✓ red pepper flake
• granulated sugar
• white vinegar
• lime juice
• fish sauce
• garlic
• buttery spread
• fish sauce
• soy sauce
• brown sugar
• garlic
• pepper
• pork tenderloin
• cilantro

Instructions

1. 1 For the sauce: Whisk granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
2. 2 For the pork: Combine buttery spread, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine marinade and pork in a large resealable plastic bag. Seal the bag tightly, toss to coat pork, and marinate in the refrigerator for up to 1 hour.
3. 3 Weave 2 pieces of pork onto each skewer.
4. 4 For a charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
5. 5 For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. Oil the cooking grate and adjust the burners as needed to maintain high heat.
6. 6 Place the skewers on the preheated grill; cook until pork is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
7. 7 Transfer the skewers to a platter and let rest for 5 minutes. Remove pork from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.

By Melt Organic Buttery Spread

Ingredients

• ✓ red pepper flake
• bean sprout
• pad thai rice noodle
• egg
• salt
• lime juice
• ketchup
• brown sugar
• fish sauce
• peanut oil
• garlic
• carrot
• peanut
• green onion

Instructions

1. 1 Bring a pot of water to a boil. Blanch bean sprouts in the boiling water for approximately 30 seconds, then remove with a slotted spoon and drain well. When the water returns to a boil, add rice noodles. Cook until tender but firm, 3 to 5 minutes. Drain and rinse under cold water.
2. 2 Whisk eggs in a small bowl; add a pinch of salt. In a separate bowl, stir together lime juice, ketchup, brown sugar, and fish sauce.
3. 3 Heat oil in a wok or large skillet over medium-high heat. Add garlic and fry for a few seconds. Add pepper flakes and carrots; cook for 1 minute then remove from the wok. Add beaten eggs to the wok and gently scramble. When eggs have set, pour in carrots, sauce, bean sprouts, noodles, peanuts, and green onions; toss together.

By Jenny

Ingredients

• ✓ red pepper flake
• rotisserie chicken
• celery
• green onion
• peanut
• lime juice
• fish sauce
• ginger
• sugar
• cilantro
• mint
• boston lettuce
• cucumber
• carrot
• peanut

Instructions

1. 1 In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
2. 2 Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ red pepper flake
• jasmine rice
• water
• coconut milk
• soy sauce
• rice wine vinegar
• fish sauce
• olive oil
• onion
• ginger root
• garlic
• chicken breast
• shiitake mushroom
• green onion
• basil

Instructions

1. 1 Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
2. 2 In a bowl, mix the coconut milk, soy sauce, rice wine vinegar, fish sauce, and red pepper flakes.
3. 3 In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, ginger, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in mushrooms, green onions, and basil, and cook until heated through. Serve over the cooked rice.

By GABRIELLEDC

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