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Red Pepper Flakes Recipes

Last post Oct 08, 2008 5:19 AM by MissBetty . 36 replies.

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  • Red Pepper Flakes Recipes
    Broccoli w/ Sesame Seeds & Red Pepper Flakes

    4 servings Change
    20 minutes: 10 mins prep & 10 mins cooking

    3 tablespoons sesame seeds
    3/4 teaspoon kosher salt
    3/4 teaspoon dry crushed red pepper
    1 1/4 lbs broccoli, rinsed,cut into florets
    1 tablespoon toasted sesame oil

    1. Toast sesame seeds in heavy small skillet over medium heat until golden, about 5 minutes.
    2. Set aside 1 tablespoon toasted sesame seeds.
    3. Place remaining sesame seeds in mortal and pestle.
    4. Add salt and 1/2 teaspoon crushed red pepper; grind coarsely.
    5. Set sesame-red pepper mixture aside.
    6. Ten minutes before serving, put broccoli in a microwave safe covered dish.
    7. Cook for 2 minutes and let sit for 5 minutes.
    8. Transfer to large bowl.
    9. Add oil, 1 tablespoon reserved sesame seeds, remaining 1/4 teaspoon crushed red pepper, and 2 teaspoons sesame-red pepper mixture; toss to combine.
    10. Serve, passing remaining sesame-red pepper mixture separately.
    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Red Pepper Flakes Recipes
    Honey-Hoisin Basting Sauce

    Ready in: < 30 minutes

    1/4 cup soy sauce
    2 tablespoons hoisin sauce
    1/3 cup honey
    1/4 cup tomato sauce
    2 tablespoons sherry, dry
    2 tablespoons rice wine vinegar
    1 teaspoon five-spice powder
    2 cloves garlic, minced
    2 tablespoons fresh ginger, grated
    1/2 teaspoon red pepper flakes

    Combine all the ingredients in a nonreactive bowl or blender. Use as basting sauce for beef or chicken.

    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Red Pepper Flakes Recipes
    Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

    Recipe courtesy Giada De Laurentiis
    Show: Everyday Italian
    Episode: Straight from the Pantry

    1 pound dried spaghetti
    1/2 cup extra-virgin olive oil
    3 garlic cloves, peeled
    1 tablespoon red pepper flakes, plus more if desired
    1/4 cup chopped Italian flat-leaf parsley
    1 tablespoon chopped fresh basil leaves
    1 tablespoon chopped fresh mint leaves

    In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 6 to 8 minutes. Drain pasta in a colander, reserving 2 tablespoons of the pasta water. The reserved pasta water will help create the sauce. Do not rinse pasta with water -- you want to retain the pasta's natural starches so that the sauce will stick.
    In a large saute pan, heat olive oil over medium heat. Add the garlic and saute until light brown and fragrant. It's important not too burn the garlic or else it will become bitter. Remove and discard the browned garlic. Add the red pepper flakes and saute for 1 minute. Carefully add the reserved pasta water and stir to combine. Place the spaghetti into the pan and mix well for 1 minute.

    Remove pan from heat and top with fresh herbs.
    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Red Pepper Flakes Recipes
    Garlicky Focaccia With Onions, Red Pepper Flakes, Rosemary
    Yield: 8 Servings

    1 Pkg dry yeast - (1/4 oz)
    1 Tbl cornmeal
    1 Tsp honey
    2 Tsp garlic, Minced
    1 1/4 cups warm water, (105 to 115 degrees)
    2 Small onions, halved, thinly sliced
    2 3/4 cups all-purpose flour
    3/4 Tsp red pepper flakes, Dried
    1/2 cup rye (or whole-wheat flour) 3/4 Tsp coarse salt
    1 1/4 Tsp salt
    1 Tsp fresh rosemary, Snipped
    Olive oil, as needed

    Stir yeast and honey into warm water. Let stand until foamy, about 5 minutes. Put all-purpose flour, rye flour and salt in food processor. Turn on processor and slowly pour yeast mixture through feed tube. Process dough until it just works away from sides of bowl but is still quite moist. With processor running, add 3 tablespoons olive oil through feed tube. Dough should be moist and sticky and form mass, but not ball. If dough is too sticky, add more flour; if too dry, add more water. Process until uniformly supple and elastic, 30 to 40 seconds. Or use electric mixer with paddle attachment. Transfer dough to large plastic food bag and seal, allowing enough room for dough to double in size. Let rise in warm spot until doubled, 1 to 1 1/2 hours. When doubled, punch down. Either use dough immediately or refrigerate up to 2 days or freeze. Bring to room temperature before using. Divide dough in 1/2. With floured hands, stretch each 1/2 into free-form circle about 10 inches wide. If dough resists reshaping, let it rest briefly and try again. Place dough on large oiled baking sheets sprinkled with cornmeal. Heat 1/4 cup olive oil and garlic until simmering. Pour through fine sieve, pressing garlic to release flavor. Discard garlic. Brush each piece of dough with warm oil. Top with onion slices and sprinkle with red pepper flakes, salt and rosemary.
    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Red Pepper Flakes Recipes
    Bake at 500 degrees until lightly browned on edges and well browned on underside, about 10 minutes, reversing pans once for even browning.

    Remove from oven and serve warm, cutting into quarters with kitchen shears. (Focaccia can be baked ahead and reheated wrapped in foil at 300 degrees until hot, about 12 minutes.)

    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Red Pepper Flakes Recipes
    Pasta with Red-Pepper Flakes, Olives, and Capers

    Preparation time 20 minutes
    Serves 4 to 6

    1 pound spaghetti
    1/4 c olive oil
    3 cloves garlic, minced
    2 ounces flat tin anchovies, drained and chopped
    1/2 t red-pepper flakes, or to taste
    1 1/2 c coarsely chopped pitted oil-cured black olives
    1/4 c capers, rinsed and coarsely chopped
    2 or 3 ripe tomatoes, peeled, seeded, and diced; or one 14.5-oz. can whole tomatoes, drained and chopped
    1/4 c finely chopped fresh parsley
    Salt and freshly ground black pepper, to taste
    Freshly grated Parmigiano- Reggiano


    1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions.

    2. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the garlic, anchovies, and red-pepper flakes. Cook, stirring often, until the garlic is fragrant and the anchovies are softened, 2 to 3 minutes. Stir in the olives, capers, and tomatoes. Reduce the heat to low and simmer, stirring often, until the sauce is slightly thickened, about 8 minutes.

    3. Drain the pasta and reserve ½ cup of the cooking water. Transfer the pasta to the skillet, add the parsley, and toss. Add some of the cooking water if the pasta appears to be dry. Season with salt and pepper, and serve with the grated Parmesan on the side.
    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Red Pepper Flakes Recipes
    Beef Bulgogi

    Serves 1

    Preparation Time: 10 minutes plus 30 minutes marinating time
    Cooking Time: 5 minutes

    1 pound of beeg sliced cross thin
    2 tbsn of soy sauce
    1 tbsn of sugar
    1 tbsn of sesame oil
    1 tbsn of sesame salt
    3 cloves of garlic
    1 tspn of ginger - grated
    1 tbsn of saki or dry sherry
    1 tbsn of red pepper flakes
    1 tbsn of peanut oil
    4 sprigs of spring onion
    ground pepper
    toasted sesami seeds to garnish

    1. Combine soy sauce, sugar, sesame oil, salt, pepper and pepper flakes, chopped spring onions, garlic, ginger and saki in a medium bowl.
    2. Add meat and toss
    3. Cover with gladwrap and marinate in the fridge for 30 minutes
    4. Heat a wok or frypan and add oil
    5. Cook the meat for 1-2 minutes on each side, browning nicely
    6. Garnish with sesami seeds and enjoy

    Serving Suggestion: Serve with thick egg noodles

    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Red Pepper Flakes Recipes
    Red Beans and Rice

    Prep Time: 10 min
    Total Time: 25 min
    Makes: 6 to 8

    2 Tbsp. oil
    1 cup chopped onion
    3 cans (15-1/2 oz. each) red beans, drained, rinsed
    2 cans (14-1/2 oz. each) chicken broth
    1/2 lb. LOUIS RICH Turkey Smoked Sausage, browned, chopped
    1 cup water
    1 tsp. red pepper flakes
    1/2 tsp. ground red pepper
    2-1/2 cups MINUTE Premium White Rice, uncooked

    HEAT oil in medium saucepan. Add onion; cook and stir 3 minutes or until tender.

    ADD beans, broth, turkey sausage, water and seasonings; mix well. Bring to boil.

    STIR in rice; cover. Simmer 10 minutes or until rice is tender. Stir. Garnish with chopped fresh parsley.

    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Red Pepper Flakes Recipes
    Cheddar Cheese Muffins

    3oz. sharp cheddar cheese, grated
    1 large green onion, including top, chopped
    1 cup all-purpose flour
    1/3 cup yellow cornmeal
    2 tsp. baking powder
    1 tsp. red pepper flakes (optional)
    1/2 tsp. baking soda
    1/2 tsp. salt
    1 Tbls. sugar
    3/4 cup sour cream
    1/3 cup vegetable oil
    2 eggs

    Preheat the oven to 375 degrees F. Grease the muffin cups.

    Combine all the ingredients in a food processor and process until well-blended.

    Fill the muffin cups 2/3 full.

    Bake for 15 minutes. Serve Warm!

    These may be frozen for up to 2 months!

    Serves: 10-16 muffins
    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Red Pepper Flakes Recipes
    Red Pepper Cornbread

    My family loves this cornbread served with a good hearty Southern vegetable soup.

    1 1/2 cups yellow cornmeal
    1/2 cup all-purpose flour
    1/4 teaspoon salt
    1/2 teaspoon baking soda
    2 teaspoons baking powder
    1/2 to 1 teaspoon hot pepper flakes
    1/4 cup vegetable oil or bacon drippings
    1 egg
    1 cup buttermilk
    Preheat the oven to 425 degrees.

    Oil a 9 x 2-inch square or round baking pan with vegetable oil or shortening, or you can use a cast-iron skillet, which renders a crisper crust. Set the pan into the oven to warm for at least 5 minutes.

    In the meantime, sift into a medium bowl the cornmeal, flour, salt, baking soda and baking powder. Stir in the red pepper flakes and the vegetable oil or bacon drippings, mixing until well blended. Add the egg and buttermilk and beat vigorously with a wooden spoon for 30 seconds.

    Carefully remove the hot pan from the oven. Pour the batter into the pan and shake gently to level. Place the pan on the lower shelf in the hot oven and bake the cornbread for 20 to 25 minutes or until golden brown and a knife inserted in center comes out clean.

    Remove the pan from the oven and let the bread rest in the pan for a few minutes to settle; then cut into squares or wedges for serving.

    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Red Pepper Flakes Recipes
    Wine Marinated Steaks with Sun-Dried Tomato Butter

    Makes four servings

    Red Wine Marinade Recipe Ingredients:

    2 cups favorite dry red wine (Do Not use cooking wine - has salt added to it).
    1/4 cup extra-virgin olive oil.
    1/4 cup balsamic vinegar.
    8 cloves of fresh garden garlic, roughly chopped or dried garlic flakes if out of season.
    3 Tablespoons fresh herb garden rosemary, roughly chopped or dried rosemary if out of season.
    2 teaspoons crushed red pepper flakes.
    2 teaspoons kosher salt or sea salt.
    1 teaspoon freshly ground black pepper or multi-colored peppercorns.

    Follow proper food handling procedures:

    Four (4) New York, rib eye or sirloin steaks, each about 3/4 inch thick.
    To make the marinade: In a medium bowl whisk together ALL the marinade ingredients.

    Sun-dried Tomato Butter Recipe Ingredients:

    1/4 cup sun-dried tomatoes packed in oil, drained.
    1/2 cup unsalted butter, softened.
    1/2 teaspoon kosher salt or sea salt.
    1/4 teaspoon freshly ground black pepper.
    To Prepare the Sun-Dried Tomato Butter: Place the sun-dried tomatoes in a food processor or blender; process until smooth. Add the unsalted butter, kosher salt, and ground pepper to the food processor or blender. Mix thoroughly until all the ingredients are evenly blended. Place the finished sun-dried tomato butter into a small serving bowl. Chill.

    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Red Pepper Flakes Recipes
    To Marinate the Steaks: Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and then refrigerate for 1-1/2 to 2 hours, turning the bag occasionally. This allows your steaks to fully absorb all the robust flavors in this wonderful marinade.

    Remove the marinated steaks from the plastic bag and discard the marinade. Pat the steaks dry with paper towels so they beautifully caramelize on the grill during cooking. When done drying, allow the steaks to sit at room temperature for 20 to 30 minutes before grilling.

    Pre-heat your grill. Grill the marinated steaks over direct HIGH heat until medium rare, 6 to 8 minutes, turning once halfway through grilling time. Allow the steaks to rest after grilling at room temperature for a few minutes before serving warm with a spoonful of the delicious sun-dried tomato butter on top of each one.
    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Red Pepper Flakes Recipes
    Grilled marinated spicy ribs

    1 Large cooking onion
    OR ½ Spanish onion
    4 Garlic cloves
    2 tbsp Red wine vinegar
    1 tbsp Cumin seeds
    1 tsp Red pepper flakes
    2 tsp Dried leaf oregano
    3/4 tsp Salt
    1/4 tsp Cayenne pepper
    2 Racks pork back ribs, about
    3 ½ lbs.

    Cut onion into wedges and place in a food processor.
    Add garlic, vinegar, cumin, red pepper flakes, oregano, salt and cayenne.
    Whirl until onion is very finely chopped, stopping to scrape down sides as necessary.
    Spread both sides of ribs with onion mixture.
    Place ribs in a resealable plastic bag or flat dish.
    Close bag or cover dish and refrigerate for at least 6 hours or up to 1 day.
    Turn ribs once during marinating time.
    When ready to cook, oil grill and preheat barbecue.
    Set barbecue temperature to medium or medium - low.
    Barbecue with lid down or loosely covered with foil, turning once or twice, until deep golden with slightly singed areas, about 50 to 60 minutes.
    If ribs are browning too quickly, move to a cooler part of grill or reduce heat.
    For appetizers, serve individual ribs.

    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Red Pepper Flakes Recipes
    Garlic Shrimp

    1/4 cup extra virgin olive oil
    1/4 cup butter
    1 pound large shrimp, peeled
    8 cloves garlic, minced
    1/3 cup chopped fresh parsley or basil
    juice of 1 lemon
    salt and red pepper flakes, to taste

    In a large skillet, heat the oil and butter (use all butter if you don't have extra-virgin olive oil) over medium-high heat until the white from the butter subsides (about 30 seconds). Add the shrimp and garlic and saute over medium heat until the shrimp just turn pink, about 4 minutes. Make sure to turn the shrimp so they get evenly cooked.
    Add the basil, lemon juice, salt, and red pepper flakes, and stir well. Remove the pan from the heat and serve immediately.
    Serves 4.

    Deweydecimal "Imagination is intelligence having fun!"
  • RE: Red Pepper Flakes Recipes
    Spicy Pasta for One

    1 Tablespoon olive oil
    1 or 2 cloves garlic, sliced
    1/4 teaspoon crushed red pepper, more or less to taste
    1 small tomato, cored and chopped fine
    few dashes salt
    1 1/2 cups hot cooked pasta
    grated Parmesan cheese, for garnish, if desired

    Heat the oil in a medium saucepan over medium heat. Add sliced garlic and red pepper. Cook and stir for one minute, taking care not to burn the garlic. Stir in the tomatoes and salt. Continue cooking, stirring occasionally, until the tomatoes "melt," about 3-5 minutes. Add the hot pasta to the skillet and stir in to coat with sauce. Transfer to a serving dish and garnish with grated cheese if using.

    Deweydecimal "Imagination is intelligence having fun!"