Type what you have

Ingredients

• ✓ crushed red pepper
• oven bag
• flour
• spinach
• onion
• halibut steak
• butter
• garlic
• salt
• black pepper
• lemon

Instructions

1. 1 Preheat oven to 400 degrees F. Add flour to a Reynolds® Large Oven Bag. Shake. Place bag in 2-quart rectangular baking dish at least 2 inches deep.
2. 2 Place spinach in bag; sprinkle with onion. Top with fish. Stir together the butter, garlic, salt, and black pepper. Brush over fish. Arrange lemon slices over fish. Close bag with tie (found inside package). Cut six 1/2-inch slits in top of bag to allow steam to escape. Tuck ends of bag in dish.
3. 3 Place dish in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over dish.
4. 4 Bake 20 minutes.
5. 5 Cut open top of oven bag carefully. Remember: Always support bag with the dish.
6. 6 Serve fish with spinach and lemon, and spoon any juices over the top. Sprinkle with crushed red pepper, if desired.

By Reynolds KitchensR

Ingredients

• ✓ crushed red pepper
• all-purpose flour
• pizza crust yeast
• sugar
• salt
• water
• vegetable oil
• turkey sausage
• spinach
• water
• ricotta cheese
• mozzarella cheese
• egg
• herb seasoning
• garlic salt
• pizza sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Make dough: Combine 1 cup flour, yeast, sugar, and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft, slightly sticky dough ball. Knead on a floured surface, adding more flour if needed, until smooth and elastic, about 4 minutes. Cover and let rest on the floured surface.
3. 3 While dough rests, make filling: Cook and stir sausage in a large skillet over medium-high heat until crumbly and browned, 5 to 7 minutes. Use a slotted spoon to remove sausage to a paper towel-lined plate to drain; discard grease from the skillet. Add spinach and water to the skillet; sauté over medium heat until spinach is wilted, 1 to 2 minutes; drain liquid. Return sausage to the skillet with spinach. Set aside.
4. 4 Combine ricotta, mozzarella, and egg in a mixing bowl. Stir in Italian seasoning, crushed red pepper, and garlic salt; set aside.
5. 5 Divide dough into 4 equal pieces. Roll 1 dough piece into an 8-inch circle on a floured surface. Spread about 1/3 cup ricotta mixture over the bottom half of dough, leaving a 1/2-inch border. Top with heaping 1/3 cup sausage-spinach mixture. Fold the top half of dough over filling. Pull the edge of the lower crust over the top; fold and press layers together to seal. Transfer to a greased baking sheet; cut 3 to 4 vents on top. Repeat with remaining dough.
6. 6 Bake in the preheated oven until lightly browned, 15 to 20 minutes. Transfer calzones to a wire rack to keep the bottom crust crisp while cooling slightly. Serve with pizza sauce for dipping.

By ARGO, KARO and FLEISCHMANN'S

Ingredients

• ✓ crushed red pepper
• hot dog bun
• tomato sauce
• garlic granule
• herb blend
• paprika
• salt
• black pepper
• mild sausage
• olive oil
• garlic granules
• herb blend
• pepperoni
• mozzarella cheese
• parmesan cheese
• oregano

Instructions

1. 1 To make the sauce, combine tomato sauce, garlic, 3 teaspoons herbs, paprika, salt and pepper in a sauce pan over medium-high heat.
2. 2 When sauce bubbles, reduce to a low simmer and stir. Cover and allow to simmer over very low heat for 15 minutes.
3. 3 Crumble Italian sausage in a pan and cook over medium heat until no longer pink, about 15 minutes. Drain over paper towels. Set aside.
4. 4 Preheat oven to 400 degrees F.
5. 5 Mix olive oil, garlic and 1 teaspoon herb blend in a small bowl.
6. 6 Open hot dog buns and arrange on sheet pans covered in foil.
7. 7 Separate buns in halves along the folds if you want to make 16 appetizers; leave whole if you want to make 8 pizzas.
8. 8 Brush the buns with the olive oil mixture.
9. 9 Toast buns in the oven for about 5 minutes, just until edges begin to brown.
10. 10 Remove pan from oven and spread each of the buns with the warm tomato sauce.
11. 11 Top with browned Italian sausage, pepperoni slices, mozzarella and Parmesan cheeses.
12. 12 Return pan to the oven and bake at 400 degrees F for 5 to 10 minutes or until cheeses are bubbling.
13. 13 Serve garnished with fresh oregano leaves and crushed red pepper, if desired.

By Ball Park Buns

Ingredients

• ✓ crushed red pepper
• brown sugar
• sea salt
• paprika
• black pepper
• onion powder
• garlic powder
• cumin
• sage
• chili powder
• thyme

Instructions

1. 1 Mix brown sugar, sea salt, paprika, black pepper, onion powder, garlic powder, cumin, sage, red pepper flakes, chili powder, and thyme in a bowl until well blended. Store in an airtight container.

By Nicholas NickytheFish Colvard

Ingredients

• ✓ crushed red pepper
• mashed potato
• bacon
• turkey sausage
• onion
• garlic
• chicken stock
• milk
• green swiss chard
• kale
• sea salt
• black pepper

Instructions

1. 1 Cook the bacon in a large Dutch oven over medium heat. Drain on a paper towel.
2. 2 Crumble and set aside.
3. 3 Remove the turkey Italian sausage links from the casing and place in the Dutch oven along with the diced onion.
4. 4 Saute until the onion is soft and the sausage is cooked. Add the garlic, stirring frequently for 45 seconds.
5. 5 Add the chicken stock, milk, and potatoes.
6. 6 Add Swiss chard or kale along with the crushed red pepper, sea salt and fresh cracked black pepper to taste.
7. 7 Cook on medium low for 15 minutes or until hot.
8. 8 Ladle into soup bowls and garnish with crumbled bacon.

By Idahoan

Ingredients

• ✓ crushed red pepper
• brown sugar
• jerk seasoning
• paprika
• thyme
• oregano
• seafood seasoning
• pork tenderloin
• bacon
• olive oil
• sweet onion

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine brown sugar, jerk seasoning, paprika, thyme, oregano, seafood seasoning, and crushed red pepper in a bowl; rub generously all over the tenderloin. Wrap with bacon and secure with toothpicks. Coat lightly with oil and place in a loaf pan or casserole dish. Sprinkle any remaining spice rub on top, cover with some diced onion, and surround with remaining onion.
3. 3 Bake, uncovered, in the preheated oven until pork is slightly pink in the center, 45 to 60 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By gbream88

Ingredients

• ✓ crushed red pepper
• olive oil
• yellow onion
• garlic
• salt
• oregano
• curly kale
• tomato
• balsamic vinegar
• cauliflower gnocchi
• parmesan cheese
• mozzarella

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Heat oil in a large skillet over medium heat. Add onion and cook, stirring often, until softened, about 4 minutes. Add garlic, crushed red pepper, salt, and oregano and cook, stirring throughout, 2 minutes. Add kale a handful at a time, stirring occasionally, until wilted, about 2 minutes. Stir in tomatoes and balsamic vinegar. Bring just to a boil; remove from heat.
3. 3 Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add gnocchi and cook until tender, about 2 minutes. Drain and add to tomato sauce mixture. Add 2 tablespoons Parmesan, stirring to combine, about 1 minute. Transfer to an 8x8-inch baking dish. Top with mozzarella and remaining Parmesan.
4. 4 Bake until cheese is golden brown and mixture is bubbling, about 15 minutes.

By Green Giant

Ingredients

• ✓ crushed red pepper
• cilantro
• avocado
• corn
• black pepper
• salt
• cumin
• chili powder
• beef broth
• tomato
• garlic
• onion
• carrot
• black bean
• canola oil
• all-purpose flour
• beef stew meat
• slow cooker liner

Instructions

1. 1 Line a 5- to 6-quart slow cooker with a Reynolds slow cooker liner. Coat beef with flour.
2. 2 Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned, about 5 to 7 minutes.
3. 3 Place beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with browned beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
4. 4 Cover and cook on low for 7 hours or until the beef is fork-tender.
5. 5 Stir in corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

By Reynolds KitchensR

Ingredients

• ✓ crushed red pepper
• butternut squash
• water
• olive oil
• onion
• garlic
• oregano
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Combine butternut squash and 2 cups water in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 While squash is cooking, heat oil in a medium saucepan over medium heat; stir in onion and garlic. Sauté until onion has softened and turned translucent, about 5 minutes. Stir in oregano, crushed red pepper, salt, and pepper; set skillet aside.
3. 3 Release pressure carefully from the pressure cooker using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Add squash into the skillet with onion-garlic mixture. Add remaining 1 cup water and mash or puree until mixture is smooth.
5. 5 Bring to a simmer and cook, uncovered, until sauce has thickened, 15 to 20 minutes. Add Parmesan cheese and adjust seasonings.

By Jonathan Cannon

Ingredients

• ✓ crushed red pepper
• lemon
• honey
• salmon fillet
• black pepper
• corn oil
• red onion
• garlic
• baby spinach
• white wine
• salt
• pine nut

Instructions

1. 1 Preheat oven to 450 degrees F. Grate zest from lemon; set aside. Squeeze 1 tablespoon lemon juice into a small bowl. Add honey and mix well. Line a baking sheet with foil; spray foil with cooking spray. Place salmon fillets on baking sheet. Generously season with black pepper. Drizzle with half of the honey mixture. Roast salmon for 10 to 12 minutes or until fish is lightly browned and flakes easily. Brush on remaining glaze as needed. For a browner glaze, broil on HIGH the last few minutes of cooking.
2. 2 Heat oil in a large nonstick skillet over medium-high heat. Add onions and garlic and saute 3 to 5 minutes. Add spinach and white wine. Continue to saute until spinach is wilted and most of the liquid has evaporated. Stir in 1 teaspoon lemon zest, crushed red pepper and salt. Divide spinach evenly on top of salmon fillets; sprinkle with pine nuts. Serve immediately.

By Mazola

Ingredients

• ✓ crushed red pepper
• mild sausage
• kielbasa smoked sausage
• potato
• water
• chicken broth
• heavy cream
• celery
• chicken bouillon
• garlic
• salt
• black pepper
• garlic powder

Instructions

1. 1 Heat a large pot over medium-high heat. Cook and stir Italian and kielbasa sausages in the hot pot until browned, 5 to 7 minutes. Drain grease.
2. 2 Stir potatoes, water, chicken broth, heavy cream, celery, bouillon, garlic, salt, pepper, garlic powder, and red pepper into the pot. Reduce heat and let simmer until potatoes are tender, about 1 hour 30 minutes.

By Lori

Ingredients

• ✓ crushed red pepper
• beef top sirloin steak
• orange
• soy sauce
• honey
• cornstarch
• olive oil
• cauliflower
• red bell pepper
• carrot
• ginger root
• garlic
• salt
• cauliflower rice
• green onion

Instructions

1. 1 Freeze beef to make it easier to slice, about 1 hour. Thinly slice.
2. 2 Whisk 1/2 cup orange juice, soy sauce, honey, and cornstarch together in a small bowl.
3. 3 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add cauliflower; cook, stirring frequently, for 5 minutes. Add bell peppers and carrot; cook, stirring frequently, until crisp-tender, about 3 minutes more. Transfer to a bowl.
4. 4 Heat remaining oil in the skillet over medium-high heat. Add beef; cook, stirring frequently, until browned, 2 to 3 minutes. Transfer to the bowl with vegetables, reserving drippings in the skillet.
5. 5 Add ginger, garlic, and 2 teaspoons orange zest to the skillet; cook, stirring, until fragrant, about 30 seconds. Add orange juice mixture and salt. Bring to a boil; cook until thickened, about 2 minutes. Stir in beef and vegetables to coat; cook until heated through. Serve over cauliflower rice. Garnish with green onions and crushed red pepper.

By lkb

Ingredients

• ✓ crushed red pepper
• penne pasta
• pea
• olive oil
• onion
• garlic
• kielbasa sausage
• tomato
• mushroom
• sugar
• balsamic vinegar
• kosher salt
• black pepper
• basil
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 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. Stir peas into the pot during the last 2 minutes.
2. 2 Meanwhile, heat oil over medium-high heat in a deep skillet. Add onion and garlic and sauté just until tender, about 5 minutes. Add kielbasa; cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic vinegar, crushed red pepper, salt, and black pepper. Reduce the heat and simmer until the pasta is done.
3. 3 Drain pasta, then add to the sauce. Stir to combine, then add basil. Reduce the heat to medium-low heat and cook until pasta absorbs liquid from the sauce, about 5 minutes. Stir in cheese and serve.

By karendellovo

Ingredients

• ✓ crushed red pepper
• rice
• green onion
• bamboo shoot
• mushroom
• red bell pepper
• sugar snap pea
• onion
• chicken breast
• corn oil
• sesame oil
• hoisin sauce
• soy sauce
• garlic
• sugar
• corn starch
• vegetable broth
• chicken broth

Instructions

1. 1 Combine all stir-fry sauce ingredients in a small bowl; set aside. Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add chicken and cook 4 to 6 minutes or until cooked through. Add onion and remaining 1 tablespoon oil and stir-fry 1 minute. Add asparagus, red pepper, mushrooms and bamboo shoots; stir-fry 5 minutes. Stir sauce mixture until blended, then pour into wok. Add green onions. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

By Mazola

Ingredients

• ✓ crushed red pepper
• sour cream
• avocado
• mexican cheese blend
• tomato
• green bell pepper
• black bean
• rice
• ground cumin
• salt
• garlic
• chili powder
• water
• chicken breast
• onion
• vegetable oil
• butter

Instructions

1. 1 Preheat the oven to 385 degrees F (200 degrees C).
2. 2 Heat butter and oil in a frying pan over medium-high heat. Saute onion in the hot pan until soft, about 5 minutes. Add chicken; cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Reduce heat to medium, and add water and chili powder. Stir in garlic, salt, cumin, and red pepper; let cook for 5 minutes. Add rice and black beans.
3. 3 Transfer chicken mixture to a bowl. Pour most of the crushed tomatoes into a large baking pan so it is 1 inch deep. Stuff the chicken mixture into the bell pepper halves until slightly overfilled and place open-side up in the tomatoes. Pour remaining crushed tomatoes over the peppers so they are just covered. Sprinkle with Mexican cheese, and cover the pan.
4. 4 Bake in the preheated oven until peppers are soft, about 50 minutes. Serve hot with avocado and sour cream to garnish.

By Vonjaguar