Type what you have

Ingredients

• ✓ red pepper flakes
• olive oil
• eggplant
• red bell pepper
• green bell pepper
• onion
• carrot
• salt

Instructions

1. 1 Place eggplant in a colander, lightly salt, and leave to drain for about 45 minutes.
2. 2 Heat olive oil in a large skillet over medium high heat. Add eggplant, red and green bell peppers, onion, and carrot; stir to coat. Reduce heat to low, and cook for 40 minutes, stirring occasionally, or until mixture resembles the consistency of coarse jam. Season to taste with salt and red pepper flakes.
3. 3 Cover, and chill at least 1 hour. Serve chilled as a condiment with your favorite bread or crackers.

By Karen Cooke

Ingredients

• ✓ red pepper flakes
• fettuccine pasta
• olive oil
• yellow onion
• garlic
• lemon
• sardine
• tomato sauce
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until almost tender, about 8 minutes.
2. 2 While the pasta is cooking, heat oil in a skillet over medium heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in sardines and tomato sauce, stir to combine, and cook until heated through, about 3 minutes. Reduce the heat to low and keep at a simmer.
3. 3 Drain pasta, add to sauce, and stir to combine. Cover, turn off the heat, and let stand for 3 minutes. Squeeze lemon over top and divide onto four serving plates. Garnish with Parmesan and red pepper flakes.

By SONNYCHIBA

Ingredients

• ✓ red pepper flakes
• olive oil
• garlic
• paprika
• shrimp
• sherry
• salt
• black pepper
• flat leaf parsley

Instructions

1. 1 Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat until oil is hot and garlic is golden brown, 1 to 2 minutes. Increase the heat to high and add shrimp. Cook until shrimp are bright pink on the outside and the meat is opaque, about 3 minutes.
2. 2 Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Season to taste with salt and pepper.
3. 3 Garnish servings with chopped parsley.

By MMZEHER

Ingredients

• ✓ red pepper flakes
• potato
• half-and-half
• beef bouillon
• red wine
• water
• clove
• cinnamon
• salt
• black pepper
• paprika
• carrot
• celery
• green bell pepper
• onion
• olive oil
• ground beef

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a casserole dish.
2. 2 Cook and stir ground beef in a skillet over medium heat until browned and crumbly, 5 to 7 minutes. Transfer beef and juices to a bowl.
3. 3 Heat oil in the same skillet. Add onion, bell pepper, celery, and carrot; sauté until vegetables are tender, 5 to 7 minutes. Return beef to the skillet and season with paprika, black pepper, salt, red pepper flakes, cinnamon, and cloves. Stir in water and wine and cook until heated through, about 5 minutes. Add bouillon and stir until dissolved, 1 to 2 minutes. Remove from the heat and stir in half-and-half.
4. 4 Layer 1/2 of the potatoes over the bottom of the prepared casserole dish. Pour beef and vegetable mixture over potatoes, then layer remaining potatoes over top.
5. 5 Cover the dish and cook in the preheated oven until potatoes are tender, about 45 minutes.

By amanda1432

Ingredients

• ✓ red pepper flakes
• egg
• milk
• olive oil
• genoa salami
• parsley
• parmesan cheese
• romano cheese
• mozzarella cheese
• salt
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Whisk eggs and milk together in a large bowl.
3. 3 Heat olive oil in a large oven-proof skillet over medium-high heat. Pour 1/2 the egg mixture into the hot oil; arrange salami over egg mixture and sprinkle with parsley. Add 2/3 the Parmesan cheese, 2/3 Romano cheese, and 2/3 the mozzarella cheese over the salami-parsley layer; season with salt, pepper, and red pepper flakes.
4. 4 Cook egg-cheese mixture until edges of frittata are browned and middle is set, 10 to 15 minutes. Pour the remaining egg mixture over frittata; sprinkle with remaining Parmesan cheese, Romano cheese, and mozzarella cheese; season with salt, pepper, and red pepper flakes.
5. 5 Bake in the preheated oven until frittata has risen to about 3 inches and middle is set, 20 to 25 minutes. Carefully turn frittata onto a cutting board; cut into 2-inch squares using a sharp knife. Arrange squares in a bowl and refrigerate until chilled, about 1 hour.

By Edward Moran

Ingredients

• ✓ red pepper flakes
• gnocchi
• butter
• olive oil
• onion
• cabbage
• garlic
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
2. 2 Melt 2 tablespoons butter and olive oil in a Dutch oven over medium-high heat. Add onion; saute until softened, about 5 minutes. Stir in cabbage, garlic, and red pepper flakes. Season with salt and pepper. Cook and stir until cabbage is translucent but still crunchy, 5 to 7 minutes.
3. 3 Toss cooked gnocchi into the cabbage until combined. Sprinkle Parmesan cheese on top.

By Fancy Nancy

Ingredients

• ✓ red pepper flakes
• penne pasta
• olive oil
• onion
• garlic
• tomato
• mushroom
• spinach
• salt
• pepper
• feta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
2. 2 Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

By Allrecipes Member

Ingredients

• ✓ red pepper flakes
• bacon grease
• onion
• garlic
• salt
• paprika
• chicken
• water
• tomato
• all-purpose flour
• sour cream

Instructions

1. 1 Heat bacon grease in a large skillet over medium heat. Add onion, garlic, salt, red pepper flakes and paprika. Stir together and saute until onion is translucent. Add chicken pieces and pour water over all. Cook over medium heat for 1 hour, adding more water if necessary.
2. 2 Stir in tomatoes, reserving liquid. Stir liquid into a medium bowl with flour and sour cream; mix until well blended, then slowly add mixture to chicken, stirring constantly. Cook until mixture is thick.

By SHAELYNUMBER10

Ingredients

• ✓ red pepper flakes
• kluski noodle
• butter
• onion
• garlic
• herb seasoning
• cabbage
• water
• garlic powder
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook kluski noodles at a boil, uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well. Return noodles to pot; stir in 3 tablespoons butter until melted and noodles coated. Set aside.
2. 2 Melt 2 tablespoons butter in a large pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds. Stir in Italian seasoning and pepper flakes until evenly distributed.
3. 3 Stir cabbage and water into onion mixture until well combined. Cover; cook, stirring often, until cabbage is tender and reduced in volume by about half, 15 to 20 minutes. There should be a small amount of liquid left in pot.
4. 4 Gently stir buttered noodles into cabbage mixture until well combined. Stir in remaining 3 tablespoons butter if desired; season with garlic powder, salt, and black pepper.

By jillerinbott

Ingredients

• ✓ red pepper flakes
• lemon juice
• olive oil
• garlic
• paprika
• oregano
• salt
• chili powder
• bay leaf
• black pepper
• chicken leg quarter
• sea salt

Instructions

1. 1 Combine lemon juice, olive oil, garlic, paprika, oregano, 1 teaspoon sea salt, chili powder, red pepper flakes, bay leaf, and black pepper in a blender or food processor. Blend until sauce is very smooth.
2. 2 Use a knife to score chicken legs a few times and place in a resealable plastic bag (or a large bowl). Pour about 1/3 cup sauce over chicken legs; stir to coat well. Season with additional sea salt. Seal the bag (or cover the bowl) and marinate in the refrigerator, 8 hours to overnight. Reserve remaining sauce for basting.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Place marinated chicken in a baking dish; discard any excess marinade. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 20 to 25 minutes. Turn chicken over and baste with reserved sauce. Re-cover with foil and bake for 20 to 25 minutes. Remove foil and continue baking until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near a bone should read 165 degrees F (74 degrees C).

By Juliette D

Ingredients

• ✓ red pepper flakes
• water
• white rice
• olive oil
• chourico sausage
• onion
• garlic
• tomato sauce
• italian seasoning
• salt
• pepper
• fava bean

Instructions

1. 1 Bring the water to a boil in a pot; stir the rice into the boiling water, reduce heat to low, place cover on the pot, and allow the rice to cook until all the moisture is absorbed, about 30 minutes.
2. 2 As the rice cooks, heat the oil in a skillet over medium heat. Cook the chourico in the hot oil for 2 minutes. Add the onions and garlic to the sausage and continue cooking until the vegetables are soft and the chourico has browned, 5 to 7 minutes.
3. 3 Stir the tomato sauce into the chourico mixture. Reduce heat to low. Season with the red pepper flakes, Italian seasoning, salt, and pepper; simmer until thoroughly heated, 10 to 15 minutes. Stir the fava beans into the mixture and continue cooking just long enough for the beans to heat, 2 to 3 minutes. Serve over rice.

By Raquel Teixeira

Ingredients

• ✓ red pepper flakes
• ground beef
• veal
• bread crumb
• onion
• egg
• soda water
• seasoning blend
• garlic
• baking soda
• paprika
• salt
• black pepper

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Combine beef, veal, bread crumbs, onion, egg, soda water, seasoning blend, garlic, baking soda, paprika, red pepper flakes, salt, and pepper in a large bowl. Mix well. Shape into small sausages and place on the prepared baking sheet.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Grill sausages until browned, about 5 minutes per side.

By Mandyjya

Ingredients

• ✓ red pepper flakes
• olive oil
• linguica sausage
• onion
• green bell pepper
• chicken
• oregano
• basil
• salt
• black pepper
• white wine
• chicken broth
• bay leaf
• orange

Instructions

1. 1 Heat oil in a Dutch oven over medium heat. Add sausage, onion, and bell pepper; saute until vegetables are softened and sausage is browned, about 10 minutes. Remove with a slotted spoon to a plate, leaving drippings in the pot.
2. 2 Combine oregano, basil, salt, and pepper in a small bowl and rub on chicken. Add chicken to the pot, raise heat to medium-high, and brown on all sides, about 10 minutes.
3. 3 Stir sausage and vegetable mixture into the pot with wine, broth, bay leaves, and red pepper flakes. Bring to a boil; reduce heat to medium-low and let simmer, covered, until chicken is no longer pink in the centers, 35 to 45 minutes.
4. 4 Remove and discard bay leaves. Serve chicken with orange wedges.

By mcqueenbee

Ingredients

• ✓ red pepper flakes
• white wine
• paprika
• salt
• black pepper
• garlic
• bay leaf
• pork loin
• olive oil
• onion
• garlic
• tomato
• clam
• parsley

Instructions

1. 1 In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally.
2. 2 Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl.
3. 3 Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside.
4. 4 In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes.
5. 5 Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

By John Pacheco

Ingredients

• ✓ red pepper flakes
• beef round roast
• salt
• pepper
• butter
• water
• onion
• garlic
• sage
• mint
• seasoning salt
• butter
• flour
• water
• sage
• mint

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the pot roast: Season roast all over with salt and pepper.
3. 3 Melt butter in a Dutch oven over medium-high heat. Brown roast on all sides in the butter, 6 to 8 minutes. Add water, onion, and garlic around the roast, then sprinkle sage, mint, seasoning salt, and pepper flakes over top.
4. 4 Cover the pot and transfer to the preheated oven. Bake until tender and cooked through, about 2 hours for rare or 3 for well-done. Remove from the oven; transfer roast to another pan and keep warm. Set aside pan drippings for the gravy.
5. 5 Make the gravy: Melt butter in a medium skillet over medium heat. Whisk in flour until smooth. Remove from the heat and add cold water; whisk until a smooth paste is formed.
6. 6 Return to the stovetop over medium heat. Stir in sage and mint, then pour in pan drippings. Boil, stirring constantly, until gravy is thickened.
7. 7 Slice the roast and serve with gravy poured over top.

By SHADOWS1

Ingredients

• ✓ red pepper flakes
• olive oil
• potato
• sweet onion
• carrot
• celery
• garlic
• salt
• black pepper
• kale
• bay leaf
• chicken broth
• chickpea
• tomato
• linguica sausage
• chorizo sausage

Instructions

1. 1 Heat oil in a soup pot over medium heat until it sizzles, about 1 minute. Add potatoes, onion, carrots, and celery; cook and stir 3 to 4 minutes. Add garlic, red pepper flakes, salt, and black pepper; cook and stir 2 to 3 minutes.
2. 2 Add kale and bay leaves; cover until kale wilts, 2 to 3 minutes.
3. 3 Add chicken broth, garbanzo beans with their juices, tomatoes, linguica, and chorizo; bring to a boil, about 5 minutes. Reduce heat to medium; simmer until vegetables are tender, about 15 minutes.

By Pat-Perry

Ingredients

• ✓ red pepper flakes
• beef chuck roast
• red wine
• salt
• black pepper
• olive oil
• butter
• onion
• garlic
• mushroom
• all-purpose flour
• beef stock
• worcestershire sauce
• yellow mustard
• cream cheese
• sour cream

Instructions

1. 1 Place beef into a large bowl. Stir in red wine, salt, and black pepper. Marinate for 10 minutes, then remove beef and pat dry with a paper towel. Reserve remaining marinade.
2. 2 Heat olive oil in a large skillet over medium heat. Stir in beef; cook and stir until browned, 5 to 7 minutes. Transfer beef to a plate, then drain any remaining grease from the skillet.
3. 3 Melt 2 tablespoons butter in the skillet over medium heat. Stir in onion, garlic, and a pinch of salt. Cook and stir until onion is soft and translucent, 3 to 4 minutes. Transfer onion mixture to the plate with beef; set aside.
4. 4 Melt 2 tablespoons butter in the skillet over medium heat. Add mushrooms; cook and stir until tender, about 10 minutes. Transfer mushrooms to a bowl; set aside.
5. 5 Melt 1/4 cup butter in the skillet over medium heat. Whisk in flour; cook and stir until flour no longer tastes raw, about 4 minutes. Slowly whisk in beef stock. Bring to a boil, stirring constantly, then reduce heat to medium-low.
6. 6 Pour in reserved marinade, Worcestershire sauce, red pepper flakes, and mustard, then add beef and onion mixture. Cover and simmer until meat is tender, about 1 hour. Season with salt and black pepper.
7. 7 Stir in mushrooms, cream cheese, and sour cream about 5 minutes before serving.

By SANFRANCOOK

Ingredients

• ✓ red pepper flakes
• paprika
• butter
• milk
• cauliflower rice
• zucchini
• tomato sauce
• almond flour
• salt
• black pepper
• garlic powder
• thyme
• parsley
• ground turkey
• onion
• mushroom
• celery
• avocado oil

Instructions

1. 1 Heat avocado oil in a very large skillet over medium-high heat. Add celery, mushrooms, and onion; saute until onion is translucent, 5 to 7 minutes. Crumble turkey into the skillet. Add parsley, thyme, garlic powder, pepper, red pepper flakes, and salt. Cook until turkey is no longer pink and has absorbed most of the liquid in the skillet, about 15 minutes.
2. 2 Sprinkle almond flour over the turkey mixture and cook for 1 minute. Stir in tomato sauce until combined; cook until thickened, about 5 minutes. Transfer to a 9x13-inch baking dish and top with sliced zucchini.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Cook cauliflower rice in a large nonstick skillet over medium heat, stirring occasionally, until hot, about 5 minutes. Set 1 cup aside in a large bowl. Transfer remaining cauliflower rice to a food processor with milk and 1 tablespoon butter; blend until smooth. Mix with reserved rice for added texture.
5. 5 Spread cauliflower mixture over the meat and zucchini. Cut remaining 1 tablespoon butter into small pieces and dot over the cauliflower. Sprinkle with paprika.
6. 6 Bake in the preheated oven until the cauliflower topping has a golden hue, 30 to 35 minutes.

By Patty-DC

Ingredients

• ✓ red pepper flakes
• kale
• kidney bean
• herbes de provence
• beef base
• green cabbage
• water
• bay leaf
• garlic
• onion
• celery
• olive oil
• black pepper
• salt
• onion
• butter
• tomato

Instructions

1. 1 Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat; cover and simmer for 10 minutes.
2. 2 Meanwhile, heat olive oil in a stockpot over medium heat. Add celery, onion, garlic, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.
3. 3 Remove and discard bay leaves; add water, green cabbage, beef base, herbes de Provence, and red pepper flakes. Partially cover the pot and simmer until cabbage is very tender, about 20 minutes.
4. 4 Stir in kidney beans and kale; partially cover the pot and continue cooking until heated through, about 15 minutes.

By GinaG

Ingredients

• ✓ red pepper flakes
• chorizo sausage
• shrimp
• red bell pepper
• onion
• olive oil
• lemon
• chicken stock
• flat leaf parsley
• bay leaf
• saffron
• short-grain white rice
• garlic
• olive oil
• chicken breast
• black pepper
• salt
• oregano
• paprika
• olive oil

Instructions

1. 1 Gather the ingredients.
2. 2 Mix olive oil, paprika, oregano, salt, and pepper for marinade in a glass bowl.
3. 3 Add chicken and stir to coat. Cover and refrigerate until needed.
4. 4 Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic and pepper flakes, then stir in rice. Cook and stir until rice is coated with oil, about 3 minutes.
5. 5 Add saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Stir until well combined and bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
6. 6 While the rice is cooking, heat olive oil in a separate skillet over medium heat. Stir in marinated chicken and cook for 3 minutes. Add onion and cook until translucent, about 5 minutes.
7. 7 Add bell pepper and sausage; cook and stir, breaking sausage up with a spatula, for 5 minutes. Add shrimp; cook and stir until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
8. 8 Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
9. 9 Enjoy!

By mls

Ingredients

• ✓ red pepper flakes
• black pepper
• salt
• cilantro
• chicken broth
• coconut milk
• tomato
• ginger
• garlic
• tomato paste
• onion
• clarified butter
• cardamom
• cayenne pepper
• black pepper
• turmeric
• paprika
• coriander
• cumin
• garam masala
• kosher salt
• vegetable oil
• chicken thigh

Instructions

1. 1 Gather all ingredients. Place chicken in a bowl. Drizzle vegetable oil over chicken; toss to coat.
2. 2 Whisk together salt, garam masala, cumin, coriander, paprika, turmeric, black pepper, cayenne pepper, and cardamom in a small bowl. Sprinkle over chicken and turn to coat evenly.
3. 3 Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-sized pieces.
4. 4 Make sauce: Place the skillet with chicken drippings over medium-high heat. Stir onion into the skillet; sauté until onion softens and turns translucent, 5 to 6 minutes. Stir in tomato paste and cook until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture; cook until fragrant, about 1 minute.
5. 5 Pour crushed tomatoes into the skillet. Bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium-low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes.
6. 6 Stir chicken and any accumulated juices into sauce. Add cilantro and red pepper flakes; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.

By John Mitzewich

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
• 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
• 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