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
• lime juice
• honey
• salt
• strawberry
• watermelon
• pineapple

Instructions

1. 1 Stir together the lime juice, honey, salt, and cayenne pepper in the bottom of a large salad bowl.
2. 2 Toss the strawberries, watermelon, and pineapple with the dressing. Chill the fruit salad until ready to serve.

By FYRECRACKER

Ingredients

• ✓ cayenne pepper
• red potato
• cream cheese
• cheddar cheese
• bacon bits
• garlic powder
• parmesan cheese

Instructions

1. 1 Place potatoes into a large pot and cover with lightly salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
2. 2 Mash the potatoes until smooth, then add the cream cheese, Cheddar cheese, bacon, cayenne pepper, and garlic powder. Mash until the ingredients are well blended, then transfer to a serving dish, and sprinkle with Parmesan cheese to garnish.

By CUTIEPIECOOK

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
• chickpea
• corn oil
• salt
• cumin
• black pepper
• pistachio nut
• thyme

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 In a bowl, toss the garbanzo beans together with the oil, sea salt, cumin, black pepper, and cayenne pepper. Transfer to a shallow casserole dish.
3. 3 Bake in the preheated oven, stirring occasionally, until garbanzo beans are golden and crisp, approximately 20 minutes. Remove from the oven, stir in pistachios and thyme, and continue baking an additional 10 minutes, or until beans and pistachios are lightly crispy. Serve immediately.

By TENSMOM

Ingredients

• ✓ cayenne pepper
• winter squash
• curry powder
• butter
• margarine
• maple syrup
• salt
• coconut flakes

Instructions

1. 1 In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ cayenne pepper
• mustard
• greek yogurt
• garlic powder
• egg
• instant mashed potato flakes
• egg
• corned beef hash
• vegetable oil

Instructions

1. 1 Mix whole grain mustard, Greek yogurt, garlic powder, and cayenne pepper in a small bowl until well blended.
2. 2 Place 2 beaten eggs into a shallow dish; place potato flakes in a separate shallow dish.
3. 3 Divide corned beef hash into 4 portions. Form corned beef hash around each egg until the egg is completely encased.
4. 4 Roll encased eggs into the beaten egg and coat with mashed potato flakes until covered.
5. 5 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
6. 6 Drop 2 eggs into the hot oil and fry until brown, 3 to 5 minutes. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining 2 eggs.
7. 7 Cut the lengthwise and serve with mustard sauce.

By Soup Loving Nicole

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
• lemon
• heavy cream
• butter
• salt
• parsley

Instructions

1. 1 Place lemon juice in saucepan over medium heat; simmer until lemon juice reduces to less than a tablespoon and almost disappears, 4 or 5 minutes, being careful not to let it burn. Quickly add cream; whisk to combine. Continue to cook until cream reduces and is thick enough to coat the back of a spoon, 5 or 6 minutes. Reduce heat to low.
2. 2 Whisk in 2 or 3 pieces of cold butter, stirring until butter melts before adding more. Add 2 or 3 more butter cubes. (If cream mixture cools too quickly, the sauce may break.) Continue adding butter a few pieces at a time until all butter is emulsified into the cream, 8 to 10 minutes. Add salt, cayenne pepper, and 2 generous tablespoons chopped parsley. Whisk until well blended. Keep sauce warm until ready to use.

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
• soy sauce
• vegetable oil
• potato
• green onion
• red bell pepper
• sesame seed

Instructions

1. 1 Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside.
2. 2 Heat the vegetable oil in a large skillet over medium-high heat; cook the potatoes in the hot oil until golden brown, about 5 minutes. Stir in the onions, bell pepper, and sesame seeds; cook 1 minute more. Pour the soy sauce mixture over the potatoes; cook and stir until the liquid is completely absorbed, 1 to 2 minutes.

By Chicken_Livers_Stink

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
• all-purpose flour
• milk
• egg
• creme fraiche
• sour cream
• plain yogurt
• kosher salt

Instructions

1. 1 Whisk flour, milk, egg, crème fraîche, salt, and cayenne pepper together in a bowl until batter drips slowly off whisk. Add a bit more flour if batter seems too thin; add a bit more milk if batter seems too thick.
2. 2 Bring a large pot of salted water to a simmer over medium-high heat. Push a spoonful of batter into the simmering water through the smooth side of a cheese grater with fairly large holes using a spatula.
3. 3 Cook spätzle in batches until they rise to water's surface, about 3 minutes. Remove spätzle with a slotted spoon. Repeat with remaining batter.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• baby spinach
• water
• butter
• flour
• salt
• half-and-half
• onion
• granulated garlic
• ancho chile powder
• cheese
• panko bread crumb

Instructions

1. 1 Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.
4. 4 Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.
5. 5 Bake in the preheated oven for 20 minutes. Turn on the oven's broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

By thedailygourmet

Ingredients

• ✓ cayenne pepper
• sour cream
• mayonnaise
• horseradish
• cider vinegar
• mustard powder
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sour cream, mayonnaise, horseradish, vinegar, mustard powder, and cayenne pepper together in a small bowl until well smooth and creamy. Season to taste with salt and pepper.

By CAROL46

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
• water
• couscous
• feta cheese
• jalapeno pepper
• cucumber
• garlic
• green onion
• mint
• basil
• cilantro
• parsley
• cumin
• lemon

Instructions

1. 1 Bring the water to a boil in a saucepan. Remove from the heat and stir in the couscous. Cover and let stand until the couscous absorbs the water entirely, about 10 minutes; fluff with a fork.
2. 2 While the couscous soaks, stir the feta cheese, jalapeno pepper, cucumber, garlic, green onion, mint, basil, cilantro, parsley, cumin, cayenne pepper, and lemon juice in a large bowl. Add the prepared couscous and mix well.

By vburrito

Ingredients

• ✓ cayenne pepper
• cabbage
• carrot
• onion
• green onion
• dill pickle
• mayonnaise
• buttermilk
• dill pickle juice
• vinegar
• yellow mustard
• white sugar
• salt
• garlic

Instructions

1. 1 In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
2. 2 In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.

By R0XY24

Ingredients

• ✓ cayenne pepper
• vegetable oil
• mustard seed
• cauliflower
• baking potato
• salt
• turmeric
• white sugar

Instructions

1. 1 Heat oil in a large, deep skillet over medium-high heat. Saute mustard seeds in hot oil until popping and toasted, 10 to 15 seconds.
2. 2 Stir cauliflower, potato, salt, and turmeric into oil until coated completely; cover the skillet with a lid, reduce heat to medium, and cook, stirring every few minutes, until cauliflower and potato are tender, 15 to 20 minutes. Season with sugar and cayenne pepper and cook until flavors develop, about 2 minutes more.

By Ursula Voges

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