Type what you have

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
• 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
• 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
• ground turkey
• cheese flavored cracker
• egg
• garlic powder
• onion

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 In a large bowl, mix together ground turkey, crushed crackers, egg, red pepper flakes, garlic powder, and onion until well combined. Form into four fat patties.
3. 3 Cook patties on the preheated grill until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By Amy

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
• 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
• vegetable oil
• soy sauce
• gochujang
• honey
• lime
• broccoli

Instructions

1. 1 Whisk together vegetable oil, soy sauce, gochujang, honey, lime juice, soy sauce, and red pepper flakes in a bowl for the sauce.
2. 2 Preheat an outdoor grill for low heat and lightly oil the grate.
3. 3 Place broccoli steaks onto hot grill, cover, and cook for 2 minutes. Flip and cook for another 2 minutes.
4. 4 Flip broccoli steaks again and generously brush on sauce, making sure to coat the stems very well. Cook for 5 to 7 minutes. Flip and brush generously with sauce and cook until stems are still firm, but cooked through, an additional 5 to 7 minutes.

By MommaBean3

Ingredients

• ✓ red pepper flake
• spaghetti squash
• olive oil
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Coat inside of squash with 1 tablespoon olive oil. Place squash cut-side down on a baking sheet.
3. 3 Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
4. 4 Shred inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

By Scott Davis

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
• salt
• celery seed
• mustard powder
• black pepper
• bay leaf
• paprika
• clove
• allspice
• ginger
• cardamom
• cinnamon

Instructions

1. 1 Mix salt, celery seed, mustard powder, red pepper flakes, black pepper, bay leaves, paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until thoroughly combined.
2. 2 Store in an airtight container.

By The Colonel's Kitchen

Ingredients

• ✓ red pepper flake
• sea salt
• black pepper
• garlic
• chili powder
• turkey breast
• canola oil

Instructions

1. 1 Combine sea salt, black pepper, red pepper flakes, granulated garlic, and chili powder in a small jar. Seal the jar and shake until seasonings are well mixed.
2. 2 Rub entire spice blend mixture over turkey breast to coat it completely. Wrap the breast securely in aluminum foil and refrigerate for 24 hours.
3. 3 Remove breast from the refrigerator and let stand at room temperature for about 20 minutes.
4. 4 Meanwhile, pour oil into a lidded pot large enough to hold it and the turkey breast. Heat oil to 325 degrees F (165 degrees C).
5. 5 Gently lower breast in the oil, cover the pot with a lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Cliff G

Ingredients

• ✓ red pepper flake
• peanut
• salt
• jalapeno pepper
• crab boil
• cajun seasoning
• garlic powder

Instructions

1. 1 Place peanuts, salt, jalapeños, red pepper flakes, crab boil, Cajun seasoning, and garlic powder into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally and add water as needed to keep the peanuts covered. Drain, then serve hot or cold.

By Rachael N Reed Palmer

Ingredients

• ✓ red pepper flake
• salt
• garlic powder
• black pepper
• cayenne pepper
• chicken leg quarter
• wood chip

Instructions

1. 1 Combine salt, garlic powder, red pepper flakes, black pepper, and cayenne pepper in a glass or ceramic bowl. Add chicken; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
2. 2 Three hours before cooking, set an electric smoker to 275 degrees F (135 degrees C) according to manufacturer's instructions. Keep the top vent closed.
3. 3 When ready to cook, place 1 chicken leg quarter on each of the four wire racks. Place racks into the smoker; add water to the water pan. Add two loads soaked wood chips according to the manufacturer's instructions and open the vent.
4. 4 Smoke in the preheated smoker according to manufacturer's instructions until no longer pink in the center and the juices run clear, about 2 ½ hours, adding more wood chips after each hour of cooking. An instant-read thermometer inserted into centers, near but not touching bone, should read at least 165 degrees F (74 degrees C).

By Dragonflydays

Ingredients

• ✓ red pepper flake
• pineapple
• garlic
• cumin
• kosher salt
• black pepper
• pork butt roast

Instructions

1. 1 Combine pineapple, garlic, cumin, salt, red pepper flakes, and pepper in a bowl.
2. 2 Place pork roast into a slow cooker. Pour pineapple mixture over top. Cover and cook on Low until pork is slightly pink in the center and cooked through, about 8 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
3. 3 Remove pork roast from the slow cooker. Cut away any fat, then shred meat using two forks. Return meat to the slow cooker and mix with the juices.

By Feth Family

Ingredients

• ✓ red pepper flake
• brussels sprout
• olive oil
• sea salt
• black pepper
• pecorino romano cheese
• lemon

Instructions

1. 1 Bring a large pot of cold water to a boil. Add Brussels sprouts and cook until softened, 7 to 9 minutes, depending on size. Strain and transfer to an ice bath to stop cooking.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Strain cooled sprouts and spread onto paper towels to dry. Pat the tops dry as well.
4. 4 Transfer sprouts to a large baking sheet and smash with the bottom of a Mason jar. Pat dry with a paper towel to soak up any additional liquid. Drizzle with olive oil and sprinkle generously with sea salt and pepper. Sprinkle pepper flakes over the top, then shake the tray a bit to distribute the oil and spices.
5. 5 Bake in the preheated oven for 15 minutes. Gently flip sprouts and sprinkle with Pecorino Romano cheese. Return to the oven and bake until sprouts are soft and cheese is melted, 10 to 15 more minutes.
6. 6 Remove from the oven and place the baking sheet onto a wire cooling rack. Squeeze lemon over top, then transfer sprouts to a serving plate.

By Jonathan Charbz

Ingredients

• ✓ red pepper flake
• beer
• onion
• bratwurst
• garlic powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine beer and onion slices in a large pot; bring to a boil.
3. 3 Add bratwurst, pepper flakes, garlic powder, salt, and pepper to beer and onion mixture. Reduce heat to medium and cook for 10 to 12 minutes.
4. 4 Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
5. 5 Transfer bratwurst to a plate. Reduce heat to low and let onions simmer until needed.
6. 6 Cook bratwurst on the preheated grill, turning occasionally to get char marks, until no longer pink in the middle, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
7. 7 Serve bratwurst with onions.

By Zach

Ingredients

• ✓ red pepper flake
• white vinegar
• water
• salt
• garlic
• green bean
• dill

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect six ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
3. 3 While the jars are being sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.
4. 4 Trim green beans to 1/4-inch shorter than the jars.
5. 5 Remove jars from simmering water. Place 1 sprig of dill and 1⁄8 teaspoon red pepper flakes in each jar. Pack in green beans standing on end.
6. 6 Ladle boiling brine (leave out garlic) into the jars, filling within ¼-inch of the tops. Seal jars with lids and rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water.
8. 8 Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
9. 9 Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.
10. 10 Remove jars from the stockpot and cool to room temperature, 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid — it should not move.
11. 11 Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.

By Jani Whitsett

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
• tomato puree
• water
• green onion
• long grain white rice
• catfish fillet
• salt
• pepper

Instructions

1. 1 In a large pot, combine the tomato puree, water and green onions. Season with red pepper flakes. Set over medium heat and bring to a boil. Add rice and cook until tender, about 30 minutes. Add fish and simmer for 20 minutes. Season with salt and pepper.

By KIRSTIANNA

Ingredients

• ✓ red pepper flake
• seafood seasoning
• garlic powder
• salt
• black pepper
• cornmeal
• swai fish
• canola oil
• water

Instructions

1. 1 Combine red pepper flakes, seafood seasoning, garlic powder, salt, and pepper in a bowl. Spread corn meal into a shallow bowl. Season swai fish with red pepper flake mixture and press each fillet into cornmeal to coat. Wrap coated fillets in plastic wrap and refrigerate for 30 minutes.
2. 2 Heat oil in a skillet over medium heat. Unwrap fish and place in the hot oil; cook until browned, about 5 minutes per side. Add water, bring to a simmer, cover, and cook, flipping occasionally, until fish flakes easily with a fork, about 10 minutes.

By Bonnie M Goodwin

Ingredients

• ✓ red pepper flake
• multigrain seeded sandwich bread
• vegetable oil
• egg
• sea salt
• black pepper
• avocado
• lemon

Instructions

1. 1 Toast bread on the highest setting until dark golden brown all over.
2. 2 Heat a small pan over medium heat. Brush oil onto the hot pan and crack in the egg. Sprinkle sea salt, black pepper, and pepper flakes on top. Cover and cook until whites are set and yolk is still runny, about 3 minutes.
3. 3 Scoop avocado onto the toast and spread evenly. Squeeze some lemon juice on top. Season with salt, black pepper, and red pepper flakes. Top with fried egg; pierce the yolk and spread it around. Squeeze in more lemon juice to taste and cut avocado toast in half for optimal enjoyment.

By crys

Ingredients

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

Instructions

1. 1 Mix beef, mustard seed, garlic powder, curing mixture, pepper flakes, salt, cayenne, and liquid smoke together in a large bowl until well combined. Cover with plastic, and refrigerate for three days, mixing well once a day.
2. 2 On the fourth day, preheat the oven to 200 degrees F (100 degrees C). Line a sheet pan with a wire rack.
3. 3 Shape the mixture into five logs; place logs onto the wire rack.
4. 4 Transfer the rack and sheet pan into the preheated oven and bake for 8 hours. Remove from the oven and transfer sausages to paper towels to cool. Let cool completely, about 1 hour, then wrap logs individually in plastic wrap. Refrigerate for at least 3 hours before slicing.

By TGFROST

Ingredients

• ✓ red pepper flake
• cauliflower
• butter
• onion
• heavy cream
• farfalle pasta
• tomato
• parmesan cheese

Instructions

1. 1 Place cauliflower into a large pot of salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Remove cauliflower with a strainer, reserving the cooking water in the pot.
2. 2 Melt butter in a large skillet over medium-high heat. Add onion and cook until transparent, about 5 minutes. Add cauliflower florets and red pepper flakes; sauté until browned, 7 to 10 minutes.
3. 3 Add heavy cream; cook until reduced by half, 10 to 15 minutes.
4. 4 Meanwhile, bring cauliflower cooking water back to a boil. Add farfalle and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
5. 5 Add tomatoes to the cauliflower sauce; cook until heated through, about 1 minute. Add 1 cup Parmesan cheese to the cauliflower sauce; cook and stir until melted, about 1 minute more.
6. 6 Combine pasta and sauce; toss until well coated. Sprinkle with additional Parmesan cheese to serve.

By abraundmeier

Ingredients

• ✓ red pepper flake
• buttermilk
• hot sauce
• salt
• italian seasoning
• black pepper
• sugar
• chicken thigh

Instructions

1. 1 Whisk buttermilk, hot sauce, salt, red pepper flakes, Italian seasoning, black pepper, and sugar in a glass or ceramic bowl until salt and sugar dissolve. Add chicken and toss to evenly coat.
2. 2 Transfer chicken-buttermilk mixture to resealable plastic bags, squeeze out excess air, and seal the bags. Marinate in the refrigerator, 2 hours to overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook chicken on the preheated grill, flipping occasionally, until grill marks form, no longer pink in centers, and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees).

By dishgracepoint

Ingredients

• ✓ red pepper flake
• mango
• lime juice
• olive oil
• cilantro
• shallot
• salt
• black pepper

Instructions

1. 1 Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.

By MIREILLE67

Ingredients

• ✓ red pepper flake
• water
• beef hot dog
• white vinegar
• paprika
• chili powder
• salt
• onion powder
• oregano
• cinnamon
• white pepper
• thyme
• black pepper
• cornstarch
• water

Instructions

1. 1 Stir water, ground hot dogs, vinegar, paprika, chili powder, sea salt, red pepper flakes, onion powder, oregano, cinnamon, white pepper, thyme, and black pepper together in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 45 minutes.
2. 2 Stir cornstarch with just enough cold water to dissolve completely; stream into the hot dog mixture while stirring. Continue to cook, stirring frequently, until the sauce has thickened slightly, about 15 minutes more. Adjust salt and pepper to taste before serving.

By tdjtx

Ingredients

• ✓ red pepper flake
• farfalle pasta
• butter
• crabmeat
• tomato
• garlic salt
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain.
2. 2 Melt butter in a separate pot. Mix in crabmeat and tomatoes; season with pepper flakes, garlic salt, salt, and pepper. Cook and stir for 10 minutes. Toss with cooked pasta to serve.

By BRIGHTEYZ

Ingredients

• ✓ red pepper flake
• butter
• chayote
• white sugar
• garlic
• ginger
• salt
• black pepper

Instructions

1. 1 Heat a large skillet over medium heat, melt butter in the hot skillet, and stir chayotes, sugar, garlic, red pepper flakes, and ginger into butter. Cook, stirring frequently, until chayotes are tender, about 15 minutes; season with salt and black pepper.

By captgeo18

Ingredients

• ✓ red pepper flake
• barbecue sauce
• scotch whiskey
• worcestershire sauce
• ginger
• cayenne pepper
• paprika
• chili powder
• garlic powder
• onion salt
• oregano
• white sugar
• black pepper
• hot pepper sauce

Instructions

1. 1 In a medium bowl, stir together the barbeque sauce, whiskey, Worcestershire sauce, ginger, cayenne pepper, paprika, chili powder, garlic powder, onion salt, oregano, red pepper flakes, sugar, ground black pepper, and hot pepper sauce. Cover, and keep refrigerated until ready to use.

By Grant Mosesian

Ingredients

• ✓ red pepper flake
• aluminum foil
• bacon
• red potato
• red onion
• chili powder
• salt
• black pepper

Instructions

1. 1 Build a campfire and allow the fire to burn until hot.
2. 2 Cross two 1 1/2-foot long pieces of aluminum foil so the centers are overlapping. Place 3 strips of bacon in the center of the foil.
3. 3 Combine potatoes, onion, red pepper flakes, and chili powder in a bowl. Season generously with salt and pepper. Place potato mixture on top of the bacon slices and top with the remaining bacon slices.
4. 4 Fold the opposite ends of the foil inward to create a packet, making sure that all open spaces are sealed.
5. 5 Throw the packet directly on the campfire. Cook, turning as needed so the contents do not burn, until potatoes are tender and edges of the foil blacken, 45 to 60 minutes. Open packet very carefully.

By Karen K