Get the latest Red-pepper flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/red-pepper This was a perfect accompaniment to/over my crab cakes. You can use the jam over fish, steak, crostini or bruschetta, sandwiches, etc. http://www.grouprecipes.com/101636/tomato-jam.html These are very easy to make... they have hot pepper flakes and a hard candy coating... makes nice nibbles at a party or gifts for the holidays... From: Better Homes and Gardens http://www.grouprecipes.com/101070/easy-hot-pepper-glazed-pecans.html Great recipe for an inexpensive cut of beef. I also use sirloin steak for this recipe. You can marinade while at work and it comes together very fast when you get home! http://www.grouprecipes.com/99436/italian-steak-and-pasta.html Quick & easy party appetizer. The sky's the limit on the toppings you can use - i.e. pesto, tomatoes, mozzarella, etc., etc., etc. http://www.grouprecipes.com/97935/party-pizzettas.html This recipe came in our Sunday Newspaper. my husband thought it looked and sounded good... so I am posting it so I can put it in my recipe file....and to share with all of you... the recipe says it will serve 6 but I don't know that sounds skimpy... http://www.grouprecipes.com/93145/artichokes-and-plum-tomatoes-with-penne.html The fried lentils in this give it a nutty flavor. they are a little hard on sensitive teeth though. if anyone has a suggestion on how to soften them and still use in this mix, comments are welcome. sometimes i cheat and add red pepper to a box of cereal and shake to mix. if nothing else it would be a good joke to play on the kids. http://www.grouprecipes.com/84426/homemade-hot-mix.html This is part 2 of the ma and pa series. my stepfather left his family farm in oklahoma when he was the age of 16 to join the united states marine corp. he was stationed in korea and later became a gunnery sergeant. there he had (bought) a wife and must of learned to cook. food is called grub and hands are called grubhooks. food in foil pouches are rations. i pretty much couldnt stand him, but he liked me all right. i was probably the only person that would eat his cooking. this recipe calls for anything in the fridge that is not already moldy. chop everything until its unidentifiable. fry in a cast iron skillet and cover with a heavy dousing of red pepper sauce (to further kill germs). my version is more like the skillet you would typically find at a pancake house. and i serve the red pepper sauce as a condiment. i make this dish a couple times a week so ill put up a picture of it later. for now here will be a photo of me and my stepfather at the SPO club at the old glenview naval air station, glenview illinois. http://www.grouprecipes.com/82767/marine-corp-grub.html This is a simple low calorie sauce you can mix up and keep in a jar as pictured. i did a michael thurmond diet and every day for lunch for 2 months ate a serving of rice and a fish filet with a little of this sauce poured over it. slimmed down to a size 12. it does not require cooking or refridgeration, but only make what you will use up in 2 weeks. http://www.grouprecipes.com/82744/black-bean-sauce.html Chile morita are 1 1/2 to 3 inches in length with long vein-like ridges and a deep red color with tones of chocolate and tobacco. when i give this to friends i tell them to spread a teaspoon over a chicken breast and cook on a grill pan or george foreman gril. http://www.grouprecipes.com/76498/chile-morita-paste.html A bold mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two. http://www.grouprecipes.com/68758/delicious-italian-grilled-chicken-breasts-with-lemon-and-thyme.html