Grant's Famous Midnight Grill BBQ Sauce
"For this amazing sauce, you'll need a bottle of prepared barbecue sauce, some Scotch whiskey, and a slew of spices: hot pepper sauce, cayenne, chili powder, crushed red p…" - by Grant Mosesian
"For this amazing sauce, you'll need a bottle of prepared barbecue sauce, some Scotch whiskey, and a slew of spices: hot pepper sauce, cayenne, chili powder, crushed red p…" - by Grant Mosesian
"This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorativ…" - by JOSLYN
"This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin." - by sal
"A classic recipe for collard greens that uses smoked turkey to add some flavor. Greens are simmered in chicken stock, then spiced with a dash of red chile flakes." - by ANADRI
"Beef cubes are marinated with cayenne pepper and garlic before being grilled. This fiery dinner goes great with fresh pitas, chopped onion, and sour cream to temper the …" - by Eating Indy
"This is a mildly hot Cajun spice mix you make yourself with common spices from your pantry. For those who like it hotter, add the optional crushed red pepper. This makes …" - by Bobbie Jean
"Best if cooking is started the day before serving. Boston butt is the easiest to make on a small scale. Use a shoulder or a whole shoulder (which is a shoulder plus the B…" - by Robert McWilliams
"This popular Indian dish stars spiced chicken in a rich tomato and curry-based cream sauce." - by Allrecipes
"These dense, dark, and dangerously addictive cookies feature a dose of black pepper and cayenne, which to some may seem like an odd addition. One taste, though, and you'l…" - by Chef John
"A red sauce consisting of ground beef and pork, tomato sauce, bell peppers and mushrooms. Seasoned with basil, oregano and bay leaves with some red pepper flakes for a li…" - by MAPLEGROVE
"A flavorful sauce of ground lamb, herbs, tomatoes, and bell peppers top this Turkish flatbread." - by lysis