Type what you have

Ingredients

• ✓ cayenne pepper
• delicata squash
• olive oil
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (232 degrees C). Line a rimmed baking sheet with parchment paper or a silicone mat.
2. 2 Place squash halves cut-side down on a cutting board. Cut into 3/8-inch slices.
3. 3 Transfer slices to a large bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss until squash is well coated.
4. 4 Arrange squash in a single layer on the prepared baking sheet.
5. 5 Bake in the preheated oven until the bottoms are browned and squash is tender, 12 to 18 minutes.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• butter
• asparagus
• honey
• garlic powder

Instructions

1. 1 Melt butter in a large skillet over medium-low heat. Cook asparagus in hot butter, stirring a few times, until tender, 6 to 8 minutes.
2. 2 Drizzle honey over asparagus and stir to coat; season with garlic powder and cayenne pepper.

By Hannah

Ingredients

• ✓ cayenne pepper
• cider vinegar
• brown sugar
• salt
• red pepper flakes

Instructions

1. 1 Stir together vinegar, brown sugar, kosher salt, red pepper flakes, and cayenne pepper in a small bowl until combined. Allow to sit at room temperature until flavors meld, 4 to 8 hours.

By Mary

Ingredients

• ✓ cayenne pepper
• celery root
• lemon
• kosher salt
• heavy cream
• butter

Instructions

1. 1 Place celery root, 1/2 of the lemon juice, and kosher salt in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain.
2. 2 Blend celery root, cream, and butter in a blender until smooth. Push puree into a bowl through a fine-mesh strainer with a wooden spoon or spatula until puree is completely smooth. Drizzle remaining lemon juice into puree and season with salt and cayenne pepper.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• olive oil
• onion
• garlic
• zucchini
• apple cider vinegar

Instructions

1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat, and saute onion and garlic until tender and lightly browned. Mix in the zucchini. Continue to cook and stir until zucchini is tender. Season with cayenne pepper. Sprinkle with vinegar. Reduce heat to low, cover skillet, and continue cooking 2 to 3 minutes. Remove cover, and taste. If not at desired 'vinegar' flavor, add another splash, cover, and simmer for another minute.

By Nadine Eubanks

Ingredients

• ✓ cayenne pepper
• zucchini
• olive oil
• sesame oil
• sesame seed
• parmesan cheese
• garlic salt

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
3. 3 Bake 20 minutes in the preheated oven, until lightly browned.

By KATHYP100

Ingredients

• ✓ cayenne pepper
• cauliflower
• almond flour
• egg
• salt
• black pepper
• olive oil

Instructions

1. 1 Bring water to boil in a saucepan. Add cauliflower; boil until tender, about 15 minutes. Strain cauliflower, transfer to a bowl, and mash with a fork.
2. 2 Stir almond flour, eggs, cayenne pepper, salt, and black pepper into cauliflower until well-combined; form into 1/4-cup sized patties.
3. 3 Heat 1 teaspoon olive oil in a skillet over medium heat. Fry patties in a single layer until golden brown, about 5 minutes per side. Repeat with remaining patties and olive oil.

By CleanHealthandFitness

Ingredients

• ✓ cayenne pepper
• sweet potato
• butter
• brown sugar
• cumin
• salt
• pepper

Instructions

1. 1 Gather the ingredients. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Divide sweet potato cubes in half, and place each half in the center of a rectangle of aluminum foil.
3. 3 Top each portion with about half of the butter. Sprinkle about half of the brown sugar, cumin, and cayenne pepper over each portion. Season with salt and pepper.
4. 4 Fold the corners of the aluminum foil together and seal to form a pouch around each portion.
5. 5 Cook on the preheated grill, turning pouches every 10 minutes, until the potatoes are golden, tender, and cooked through, 20 to 30 minutes.

By teetee830

Ingredients

• ✓ cayenne pepper
• cabbage
• salt
• mayonnaise
• dijon mustard
• mustard
• honey
• apple cider vinegar

Instructions

1. 1 Halve and quarter cabbage head; cut out and discard core. Slice leaves into ½-inch ribbons; place in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute; set aside for 10 minutes, tossing occasionally. Transfer cabbage to a colander; rinse well under cold water. Drain thoroughly.
2. 2 Combine mayonnaise, Dijon mustard, whole-grain mustard, honey, cider vinegar, and cayenne pepper in a large bowl.
3. 3 Squeeze cabbage as dry as possible; add to dressing. Toss until thoroughly combined. Cover the bowl with plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• bacon
• carrot
• maple syrup
• pecan oil
• butter
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine maple syrup, pecan oil, melted butter, and cinnamon in a large bowl; set aside.
3. 3 Cut carrots in half lengthwise. Then cut carrots into 4-inch long pieces.
4. 4 Place carrots in a baking dish and pour maple syrup mixture over them. Toss until well coated. Cover with foil.
5. 5 Bake in the preheated oven until tender, about 30 minutes.
6. 6 Meanwhile, place bacon in a large heavy skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a rimmed drop tray. Allow to cool until easy to handle and chop.
7. 7 Remove carrots from oven, discard foil, and sprinkle cooked chopped bacon over carrots. Season with salt and cayenne pepper to taste.

By thedailygourmet

Ingredients

• ✓ cayenne pepper
• collard green
• bacon
• salt
• garlic powder
• onion powder
• sugar
• water

Instructions

1. 1 Combine collard greens, bacon, salt, garlic powder, onion powder, sugar, and cayenne pepper in a stockpot. Pour in enough water to cover greens completely. Bring to a boil, reduce heat to low, and cook at a simmer until greens are tender, about 2 hours.

By tammyhart

Ingredients

• ✓ cayenne pepper
• cauliflower
• cheddar cheese
• egg
• bacon bits
• chive
• salt
• black pepper
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place grated cauliflower in a microwave-safe bowl. Cook on high for 2 minutes. Let cool for 5 minutes.
3. 3 Wring cauliflower in a clean dish towel, squeezing out as much moisture as possible. Transfer cauliflower to a large mixing bowl. Add Cheddar cheese, egg, bacon bits, chives, salt, pepper, and cayenne. Mix well.
4. 4 Spray a large baking sheet with cooking spray. Divide cauliflower mixture into 6 equal portions, making sure to leave space between each one. Flatten with your hands and shape into ovals.
5. 5 Bake in the preheated oven until browned, about 15 minutes. Turn broiler on low and broil until crispy, about 5 minutes. Let cool for 5 minutes to firm up.

By Soup Loving Nicole

Ingredients

• ✓ cayenne pepper
• carrot
• parsnip
• turnip
• butter
• heavy cream
• nutmeg
• salt
• black pepper

Instructions

1. 1 Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
2. 2 Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.

By Wendy

Ingredients

• ✓ cayenne pepper
• cabbage
• green onion
• green pea
• peanut
• sour cream
• mayonnaise
• white vinegar
• curry powder
• ginger

Instructions

1. 1 In a large bowl, mix the cabbage, green onions, peas, and peanuts.
2. 2 In a separate bowl, mix the sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate until serving.

By Lyn

Ingredients

• ✓ cayenne pepper
• yellow mustard
• sucralose sweetener
• cider vinegar
• chili powder
• black pepper
• white pepper
• soy sauce
• butter
• liquid smoke

Instructions

1. 1 In a saucepan over medium heat, stir together mustard, sweetener, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes.
2. 2 Stir in soy sauce, butter, and liquid smoke; simmer for 10 more minutes. Cool completely; refrigerate overnight to blend flavors before using.

By WBAKER

Ingredients

• ✓ cayenne pepper
• corn kernel
• whipping cream
• milk
• salt
• monosodium glutamate
• sugar
• white pepper
• flour
• butter

Instructions

1. 1 Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
2. 2 Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

By FoodieWife

Ingredients

• ✓ cayenne pepper
• mayonnaise
• lime juice
• cumin
• salt
• black pepper
• green cabbage
• carrot
• green onion
• radish

Instructions

1. 1 Whisk together mayonnaise, lime juice, cumin, cayenne, salt, and pepper in a large bowl. Add cabbage, carrot, green onions, and radishes and stir until well-combined. Chill at least 1 hour before serving.

By Denyse

Ingredients

• ✓ cayenne pepper
• cabbage
• rock salt
• carrot
• vinegar
• vegetable oil
• white sugar
• sesame oil
• sesame seed
• salt

Instructions

1. 1 Combine cabbage and rock salt together in a bowl. Let stand 15 minutes, stirring often. Rinse lightly and drain.
2. 2 Mix cabbage, carrot, vinegar, vegetable oil, sugar, sesame oil, sesame seeds, cayenne pepper, and salt together in a bowl. Refrigerate until chilled, at least 30 minutes.

By Heather Johnson Carpenter

Ingredients

• ✓ cayenne pepper
• baking potato
• milk
• butter
• curry powder
• salt
• turmeric
• garlic powder
• onion powder
• coriander

Instructions

1. 1 Place potatoes in a large pot and cover with salted water. Bring to a boil at medium-high heat; cook until tender, about 10 minutes. Drain; return potatoes to the pot.
2. 2 Add milk, butter, curry powder, salt, turmeric, garlic powder, onion powder, coriander, and cayenne pepper to the pot.
3. 3 Mash potatoes with a potato masher until smooth and seasonings are evenly distributed.

By Chef Mo

Ingredients

• ✓ cayenne pepper
• corn
• vegetable oil
• onion
• green bell pepper
• tomato
• milk
• salt
• bacon
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Cut corn off the cobs by thinly slicing across the tops of the kernels; place in a medium bowl. Cut across the kernels again to release milk from the corn and add this to the bowl. Set aside.
3. 3 Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until onion is tender, about 5 to 8 minutes.
4. 4 Combine corn, tomatoes, and milk with the onion mixture. Reduce heat to medium-low and cook for 20 minutes longer, stirring frequently to prevent sticking. Do not boil.
5. 5 Season with salt and cayenne pepper. Lower heat, cover the skillet, and cook, 5 to 10 minutes longer.
6. 6 Stir in bacon and green onions. Remove from heat and serve.

By Jodi Hanlon

Ingredients

• ✓ cayenne pepper
• chickpea
• onion
• lemon
• garlic
• oregano
• salt
• black pepper
• olive oil
• green pea

Instructions

1. 1 Combine garbanzo beans, onion, lemon juice, garlic, oregano, salt, black pepper, and cayenne pepper in a bowl; stir in olive oil and adjust seasonings. Stir in peas. Cover; marinate in the refrigerator at least 1 hour.

By Shelagh Adam

Ingredients

• ✓ cayenne pepper
• olive oil
• lime juice
• garlic
• salt
• black bean
• corn kernel
• avocado
• red bell pepper
• tomato
• green onion
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Place olive oil, lime juice, garlic, salt, and cayenne pepper in a small jar. Close the lid tightly and shake the jar until the dressing is well combined.
3. 3 Combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro in a salad bowl.
4. 4 Shake dressing again, pour over salad, and toss to coat.
5. 5 Enjoy!

By jen

Ingredients

• ✓ cayenne pepper
• cooking spray
• sugar snap pea
• cherry tomato
• dried fruit and nut mix
• mushroom
• bell pepper
• chia seed
• garlic
• salt
• egg white
• cheddar cheese

Instructions

1. 1 Grease a large skillet with cooking spray and heat over medium-low heat. Add sugar snap peas, cherry tomatoes, fruit and nut mix, mushrooms, bell pepper, and chia seeds. Stir-fry about 2 minutes. Season with cayenne, garlic, and salt. Cook and stir about 2 minutes more.
2. 2 Stir in egg whites slowly, mixing until they are cooked through, but not crusty, 3 to 5 minutes. Transfer stir-fry to a large bowl and sprinkle with Cheddar cheese. Let cheese melt and serve.

By Sami Link

Ingredients

• ✓ cayenne pepper
• olive oil
• carrot
• onion
• garlic
• vegetable broth
• lentil
• salsa
• salt
• black pepper
• kale

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook, stirring together carrots, onions, and garlic until softened, 5 to 7 minutes.
2. 2 Add broth to the pot. Stir lentils and salsa into broth. Bring to a boil, cover, and simmer until lentils are soft, about 45 minutes.
3. 3 Season lentil mixture with cayenne pepper, salt, and black pepper.
4. 4 Stir kale into lentil mixture. Cook, covered, until kale is just wilted, 3 to 5 minutes.

By Angelatizzle

Ingredients

• ✓ cayenne pepper
• butter
• long-grain white rice
• jalapeno pepper
• green onion
• garlic
• chili powder
• cumin
• salt
• chipotle chile powder
• chicken stock
• tomato sauce
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Melt butter in a pot over medium-low heat. Stir rice, jalapeño, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
3. 3 Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes.
4. 4 Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.
5. 5 Transfer rice to a platter and sprinkle chopped green onion on top.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• apple cider vinegar
• brown sugar
• mustard
• celery seed
• dill weed
• sour cream
• mayonnaise
• horseradish
• salt
• red cabbage
• yellow bell pepper
• zucchini

Instructions

1. 1 Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
2. 2 When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat (see notes).

By Chef Bayou

Ingredients

• ✓ cayenne pepper
• couscous
• green onion
• jalapeno pepper
• olive oil
• cumin
• black pepper
• vegetable stock
• asparagus
• pea
• mint
• salt
• black pepper

Instructions

1. 1 Combine couscous, green onion, jalapeño, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
2. 2 Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
3. 3 Pour stock, asparagus, and peas over couscous mixture; shake the bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• white french bread
• butter
• yellow onion
• celery
• salt
• sage
• thyme
• turkey broth
• parsley
• rosemary
• egg
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Add dry bread cubes to a large mixing bowl and set aside.
3. 3 Melt 1 stick of butter in a large skillet over medium-high heat. Add onions, celery, and salt; sauté until onions soften and turn translucent, about 5 minutes. Add sage, thyme, and broth to the pan. Stir together and wait for the mixture to come to a boil.
4. 4 Remove from heat and pour over bread cubes. Toss with a large spoon until bread is evenly saturated.
5. 5 Let mixture sit for 15 minutes, tossing occasionally, to cool slightly.
6. 6 Add parsley, rosemary, egg, black pepper, and cayenne to the bowl and mix until evenly combined. Allow mixture to cool completely, tossing occasionally.
7. 7 Melt remaining 1/2 stick of butter in a large, nonstick skillet over medium heat. Add stuffing mixture, and pat down with a spatula. Cook until a golden crust forms, about 5 minutes, then turn stuffing over in sections with a spatula.
8. 8 Cover and cook about 5 minutes, before uncovering and tossing again. Continue cooking and tossing uncovered, until the desired amount of browning and crusting has occurred.
9. 9 Transfer to a casserole dish or serving plate. Serve warm.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• banana
• orange juice
• lime juice
• poppy seed
• raspberry vinegar
• olive oil
• raspberry
• salt
• red grape
• watermelon
• strawberry
• cantaloupe
• blueberry
• plum

Instructions

1. 1 In a blender or food processor, combine banana, orange juice, lime juice, poppy seeds, raspberry vinegar, olive oil, raspberries, salt and cayenne pepper, and puree until smooth. Cover tightly and refrigerate until ready to use.
2. 2 Combine grapes, watermelon, strawberries, cantaloupe, blueberries and plums in a large bowl. Pour dressing over fruit and toss to coat.

By Krista B

Ingredients

• ✓ cayenne pepper
• hash brown potato
• bacon
• parmesan cheese
• all-purpose flour
• garlic
• egg
• green onion
• kosher salt
• black pepper
• olive oil
• ham steak
• egg
• avocado

Instructions

1. 1 Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
2. 2 Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
3. 3 To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.

By Farmland