Recipes with red pepper flakes
1,327 recipes
Roast Possum
Traditional Southern roast possum with bread crumb stuffing, onion, bacon drippings, and a kick of red pepper. Old-school Appalachian cooking using black iron and patience.
Pasta with Marinara Sauce & Ricotta
Penne with marinara sauce, crispy bacon, and whipped ricotta on the side. Red pepper flakes add heat to the sauce while creamy Parmesan-ricotta rounds out every bite.
Venison
Flour-dredged venison browned in bacon drippings, then braised low and slow in beer, tomatoes, and Worcestershire until fork-tender. Hearty, rustic, and built for cold-weather appetites.
Lakhnawi Khatti Dal (Lucknow Sour Lentils)
Simmer pink lentils with turmeric and lemon juice until creamy, then finish with a sizzling ghee tempering of cumin, garlic, and ginger for North Indian comfort in a bowl.
Tangy Turkey Tenderloins
Broiled turkey tenderloins brushed with a sweet-tangy orange molasses sauce spiked with mustard, cumin, and red pepper. A lean, high-protein dinner on the table in under 25 minutes.
Bbq Ribs, Apple City Championship
Apple City Championship BBQ ribs with a 6-spice dry rub, apple juice basting, and a homemade sauce with grated apple, soy, and Worcestershire. Smoked low and slow for 5.5 hours of pure competition flavor.
Spicy Whisky Venison Jerky
Homemade venison jerky marinated in corn whiskey, soy sauce, Worcestershire, garlic, and red pepper flakes. Slow-dried in a low oven for jerky with a kick. Hunting season's reward.
Spicy Eggplant-Miso Saute with Bulgur
Sautéed eggplant and tofu glazed in a savory miso-honey-sesame sauce served over fluffy bulgur wheat. A high-fiber vegetarian main dish ready in 35 minutes.
Feta Broccoli Frittata
A vegetable frittata that's substantial enough to be a vegetarian main dish when served with a salad. This technique helps keep the egg frittata tender and moist.
Blue-Ribbon Chili
Texas-style chili loaded with cubed brisket and ground chuck, simmered low and slow in beer, beef stock, and toasted cumin. No beans, no tomato sauce, just bold, meaty heat that's worth every minute of the 4-hour cook.
Chicken Cacciatora
Add some spice to your dinners with this scrumptious dish that will instantly become one of your favorites.
Lentil Enchiladas
Vegetarian lentil enchiladas made with cumin-spiced lentils, onion, green pepper, and salsa wrapped in flour tortillas. A hearty, protein-packed meatless Mexican dinner.
Rotini Con Funghi E Pinoli (Rotini with Mushroom & Pinenut)
Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.
Italian Sausage Lasagna
A scrumptious lasagna made with succulent italian sausage and a variety of delicious cheeses.
Peruvian Potato Salad
Try something different when it comes to salads with this scrumptious potato salad that will have you reaching for a second and maybe third helping!
Moroccan Spiced Olives
Moroccan spiced olives marinated in toasted cumin, fennel, coriander, cardamom, citrus, and garlic. Five-minute appetizer that improves for weeks in the fridge.
Traditional Southern roast possum with bread crumb stuffing, onion, bacon drippings, and a kick of red pepper. Old-school Appalachian cooking using black iron and patience.
Penne with marinara sauce, crispy bacon, and whipped ricotta on the side. Red pepper flakes add heat to the sauce while creamy Parmesan-ricotta rounds out every bite.
Flour-dredged venison browned in bacon drippings, then braised low and slow in beer, tomatoes, and Worcestershire until fork-tender. Hearty, rustic, and built for cold-weather appetites.
Simmer pink lentils with turmeric and lemon juice until creamy, then finish with a sizzling ghee tempering of cumin, garlic, and ginger for North Indian comfort in a bowl.
Broiled turkey tenderloins brushed with a sweet-tangy orange molasses sauce spiked with mustard, cumin, and red pepper. A lean, high-protein dinner on the table in under 25 minutes.
Apple City Championship BBQ ribs with a 6-spice dry rub, apple juice basting, and a homemade sauce with grated apple, soy, and Worcestershire. Smoked low and slow for 5.5 hours of pure competition flavor.
Homemade venison jerky marinated in corn whiskey, soy sauce, Worcestershire, garlic, and red pepper flakes. Slow-dried in a low oven for jerky with a kick. Hunting season's reward.
Sautéed eggplant and tofu glazed in a savory miso-honey-sesame sauce served over fluffy bulgur wheat. A high-fiber vegetarian main dish ready in 35 minutes.
A vegetable frittata that's substantial enough to be a vegetarian main dish when served with a salad. This technique helps keep the egg frittata tender and moist.
Texas-style chili loaded with cubed brisket and ground chuck, simmered low and slow in beer, beef stock, and toasted cumin. No beans, no tomato sauce, just bold, meaty heat that's worth every minute of the 4-hour cook.
Add some spice to your dinners with this scrumptious dish that will instantly become one of your favorites.
Vegetarian lentil enchiladas made with cumin-spiced lentils, onion, green pepper, and salsa wrapped in flour tortillas. A hearty, protein-packed meatless Mexican dinner.
Rotini with shiitake mushrooms marinated overnight in olive oil and red wine vinegar, tossed with prosciutto, sun-dried tomatoes, olives, white wine, and toasted pine nuts.
A scrumptious lasagna made with succulent italian sausage and a variety of delicious cheeses.
Try something different when it comes to salads with this scrumptious potato salad that will have you reaching for a second and maybe third helping!
Moroccan spiced olives marinated in toasted cumin, fennel, coriander, cardamom, citrus, and garlic. Five-minute appetizer that improves for weeks in the fridge.
