Type what you have

Ingredients

• ✓ cayenne pepper
• russet potato
• thyme
• salt
• black pepper
• duck fat

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place potato wedges in a bowl; sprinkle thyme, cayenne, salt, and black pepper over the top. Drizzle melted duck fat over potatoes and toss to coat.
3. 3 Transfer potatoes, skin-side down, to the prepared baking sheet. Season wedges again with salt.
4. 4 Bake in the preheated oven for 40 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• all-purpose flour
• baking powder
• salt
• garlic powder
• onion powder
• italian seasoning
• cheddar cheese
• half-and-half
• milk
• vegetable oil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan and set aside.
2. 2 Mix flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, Italian seasoning, and Cheddar cheese together in a large bowl. Whisk in half-and-half cream, milk, and vegetable just until blended. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By ecolter

Ingredients

• ✓ cayenne pepper
• cumin
• coriander
• chili powder
• salt
• watermelon
• lime

Instructions

1. 1 Mix cumin, coriander, chili powder, salt, and cayenne pepper together in a bowl.
2. 2 Place watermelon into serving bowls; sprinkle with spice mixture. Squeeze lime juice over spiced watermelon.

By feverdream

Ingredients

• ✓ cayenne pepper
• all-purpose flour
• cheddar cheese
• margarine
• baking powder
• salt
• water

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease or line a baking sheet with parchment paper.
2. 2 Combine the flour, baking powder, cayenne pepper, salt, grated cheese and butter or margarine in a bowl and mix until well combined. Add water a little bit at a time to make a very stiff dough.
3. 3 On a lightly floured surface, roll pieces of the dough into just slightly thicker than pencil shaped sticks. Cut sticks into 4 to 5 inch lengths. Arrange the pieces on the baking sheet.
4. 4 Bake at 400 degrees F (205 degrees C) for 5 minutes or until browned.

By Carol

Ingredients

• ✓ cayenne pepper
• salt
• chili powder
• garlic powder
• onion powder
• ginger
• black pepper
• ground beef

Instructions

1. 1 Stir salt, chili powder, garlic powder, onion powder, ginger, black pepper, and cayenne pepper together in a large bowl; add ground beef and mix well.
2. 2 Pass beef mixture through a meat grinder set with the finest blade.
3. 3 Preheat oven to 250 degrees F (120 degrees C). Place wire-racks onto baking sheets.
4. 4 Place 1/2 ground beef mixture between two sheets of heavy plastic on a solid, level surface. Firmly roll beef mixture to a thickness of 1/8 inch. Remove the top layer of plastic wrap, invert beef mixture onto prepared baking sheet, and remove the bottom layer of plastic wrap. Repeat for remaining beef mixture.
5. 5 Bake beef mixture in the preheated oven with the oven door slightly ajar for 2 1/2 hours. Rotate the baking sheet. Bake until jerky is cooked through, another 3 hours. Remove jerky from oven and cut into strips while warm.

By Allrecipes Member

Ingredients

• ✓ cayenne pepper
• beef brisket
• teriyaki sauce
• soy sauce
• worcestershire sauce
• dark corn syrup
• liquid smoke
• brown sugar
• sesame seed
• garlic powder
• honey
• onion powder

Instructions

1. 1 Place beef brisket in the freezer for 1 hour to make slicing easier.
2. 2 Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick.
3. 3 Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours.
4. 4 Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C), or according to manufacturer's instructions, until dry and firm, yet slightly pliable, about 5 hours.
5. 5 Leave beef out in the air to cool until dry; the longer you leave it out, the drier it will get.

By Culinary Envy

Ingredients

• ✓ cayenne pepper
• parsley
• orange juice
• honey
• olive oil
• white wine vinegar
• orange peel
• salt

Instructions

1. 1 Combine parsley, orange juice, honey, olive oil, white wine vinegar, grated orange peel, salt, and cayenne pepper in a blender, and pulse until blended. Refrigerate mixture 4 hours for the best flavor. Shake gently just before serving.

By LaurasFaves

Ingredients

• ✓ cayenne pepper
• butter
• cooking spray
• egg
• milk
• all-purpose flour
• salt
• cheddar cheese

Instructions

1. 1 Grease a 6-tin muffin pan with butter and cooking spray.
2. 2 Whisk eggs, milk, flour, salt, and cayenne pepper together in a medium bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover.
3. 3 Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, without peeking, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• all-purpose flour
• salt
• black pepper
• egg
• vegetable oil
• chicken breast
• hot sauce
• garlic
• butter

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk flour, cayenne pepper, salt, and pepper together in a bowl. Beat eggs together in a separate bowl.
3. 3 Dip chicken pieces in egg; transfer chicken to flour mixture and coat completely. Heat oil in a saucepan over medium heat.
4. 4 Fry coated chicken pieces in hot oil, working in batches, until no longer pink in the center, about 3 minutes per side; drain on a paper towel-lined plate.
5. 5 Combine hot sauce, garlic, and butter in a microwave-safe bowl; heat in the microwave until butter is melted and sauce is warm, about 1 minute.
6. 6 Serve hot sauce mixture as a dipping sauce or pour over buffalo chicken bites.

By dayday76

Ingredients

• ✓ cayenne pepper
• beef top round
• soy sauce
• worcestershire sauce
• brown sugar
• liquid smoke
• onion powder
• chili powder
• garlic powder
• black pepper

Instructions

1. 1 Freeze beef about 20 minutes to make it easier to slice. Slice beef, against the grain, into strips about ¼-inch thick.
2. 2 Whisk soy sauce, Worcestershire sauce, brown sugar, liquid smoke, onion powder, chili powder, garlic powder, cayenne pepper, and black pepper together in a large bowl. Add beef strips; toss to coat. Cover the bowl with plastic wrap; marinate in the refrigerator, stirring at least twice, for 18 to 24 hours.
3. 3 Preheat a dehydrator to 160 degrees F (70 degrees C) according to manufacturer's instructions.
4. 4 Remove beef strips from marinade and shake off excess; arrange on dehydrator trays. Discard remaining marinade. Dehydrate beef strips until dried, about 8 hours.

By Mattey

Ingredients

• ✓ cayenne pepper
• date
• cashew
• almond
• cocoa powder
• coconut
• coconut oil
• espresso
• water
• vanilla extract
• kosher salt

Instructions

1. 1 Gather the ingredients.
2. 2 Place dates, cashews, almonds, cocoa powder, shredded coconut, coconut oil, cold espresso, vanilla, salt, and cayenne in the bowl of a food processor. Pulse on and off to start, then process for about 1 minute. Check to ensure mixture is sticky and moist enough to come together. Add more coffee if needed. Continue to process until mixture becomes a chunky mass.
3. 3 Line a 9x9-inch square baking pan with plastic wrap. Scoop mixture into the pan; press down with a spatula until mixture is even. Place a layer of plastic wrap on the surface and smooth again with your hands. Refrigerate until cold and firm, 2 to 3 hours.
4. 4 Remove from the pan and unwrap. Cut into 10 bars.
5. 5 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• zucchini blossom
• goat cheese
• gruyere cheese
• egg yolk
• black pepper
• self-rising flour
• cornstarch
• water
• vegetable oil
• all-purpose flour

Instructions

1. 1 Gather all ingredients. Gently rinse the squash blossoms to remove any dirt or debris; remove the stamens as they are bitter and not edible.
2. 2 Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; lift with a slotted spoon and immediately place into the cold water to chill. Remove and drain on paper towels.
3. 3 Make the filling: Mix goat cheese, Gruyère, egg yolk, pepper, and cayenne together in a bowl until smooth. Spoon into a 1-quart resealable plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag.
4. 4 Gently insert the cut corner of the bag into the open end of a blossom and pipe in about 1 tablespoon filling, making sure it fills all the way to the bottom. Lift petals up and drape over filling to cover completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Repeat to fill remaining blossoms. Refrigerate until cheese is set and firm, at least 30 minutes.
5. 5 Meanwhile, make the batter: Combine flour and cornstarch in a mixing bowl. Whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter.
6. 6 Heat 1 inch oil in a cast iron skillet to 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately.
7. 7 Remove squash blossoms from the refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off.
8. 8 Gently lay about six coated squash blossoms on their sides in hot oil and cook until pale golden brown, about 1 minute on the first side and 30 seconds to 1 minute on the remaining sides.
9. 9 Transfer to a paper towel-lined plate and repeat to fry remaining blossoms. Let cool slightly before serving.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• olive oil
• water
• soy flour
• bread crumb
• herbes de provence
• garlic powder
• salt
• black pepper
• zucchini
• vegan mayonnaise
• ketchup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread olive oil on a large baking sheet.
2. 2 Mix water and soy flour together in a bowl to form a thick, pancake-like batter.
3. 3 Stir bread crumbs, herbes de Provence, garlic powder, salt, pepper, and cayenne pepper together on a shallow plate.
4. 4 Dip zucchini spears into the batter. Roll in bread crumb mixture to coat. Place spears cut-side down on the prepared baking sheet, all facing the same direction.
5. 5 Bake in the preheated oven until lightly golden, about 10 minutes. Turn to other cut side and bake for 10 minutes. Turn spears so they are skin-side down; continue baking until browned, about 5 minutes more.
6. 6 Transfer zucchini spears to a platter. Serve with vegan mayonnaise and ketchup.

By SadieTheVeganLady

Ingredients

• ✓ cayenne pepper
• pepita
• sunflower seed
• flax seed
• egusi
• chia seed
• quinoa
• sesame seed
• black sesame seed
• amaranth seed
• olive oil
• sea salt
• peppercorn

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
2. 2 Combine pepitas, sunflower seeds, flax seeds, egusi seeds, chia seeds, quinoa, white sesame seeds, black sesame seeds, and amaranth seeds in a large bowl using a rubber spatula. Drizzle 1 tablespoon olive oil over seeds while stirring, then drizzle in remaining 1 tablespoon olive oil while stirring. Season with salt, cayenne pepper, and ground peppercorns; stir until well combined. Pour onto the prepared baking sheet; spread into a single layer.
3. 3 Bake in the preheated oven for 10 minutes. Remove from oven; stir well. Bake 5 minutes more; stir. Check egusi seeds as they will be the first seeds to show signs of roasting by turning brown. Bake 5 minutes more, checking after 3 minutes without opening oven door. Once egusi seeds are brown and pepitas are beginning to brown (they will have a glossy shine and should begin to puff up), turn off heat and open the oven door. Leave seeds inside with door open for 10 minutes.
4. 4 Remove baking sheet from oven; cool on the baking sheet, stirring occasionally, until completely cooled. Store in an airtight container for up to 3 weeks.

By Buckwheat Queen

Ingredients

• ✓ cayenne pepper
• butter
• white sugar
• egg
• vanilla extract
• rice flour
• cocoa powder
• baking powder
• cinnamon
• baking soda
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. 2 Beat butter and sugar together in the bowl of a stand mixer or using an electric hand mixer on high speed until creamy and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract and mix well.
3. 3 Mix rice flour, cocoa powder, baking powder, cinnamon, cayenne pepper, and baking soda into creamed butter mixture and mix on low speed until flour is moistened. Increase speed to medium and mix until there are no longer lumps. Reduce mixer speed to low and add milk; mix until batter is well blended. Fill each prepared muffin cup with about 3 tablespoons batter.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes.

By ilkaisha

Ingredients

• ✓ cayenne pepper
• pumpkin puree
• white sugar
• maple syrup
• cinnamon
• ginger
• nutmeg
• clove
• kosher salt
• apple juice
• apple cider vinegar
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Combine pumpkin puree, sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, salt, cayenne pepper, apple juice, and apple cider vinegar in a deep, heavy-bottomed saucepan; whisk until thoroughly combined. Place over medium-high heat and stir occasionally until simmering.
3. 3 Reduce heat to medium-low and cook, stirring occasionally, until the mixture thickens and reduces by about half, 45 to 60 minutes. The sauce will be very hot, so wear an oven mitt and stir carefully. You may also want to use a splatter guard to keep the sauce from dirtying your stove.
4. 4 Once reduced, remove from the stove and let cool for 10 minutes. Toss in butter and whisk until it disappears. Let cool to room temperature, about 1 1/2 hours.
5. 5 Transfer pumpkin butter into an airtight container and place in the refrigerator until thoroughly chilled and flavors have developed, 8 hours to overnight. Store in the refrigerator.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• beef
• worcestershire sauce
• soy sauce
• brown sugar
• onion powder
• garlic powder
• black pepper
• liquid smoke
• coriander seed
• water
• coriander seed
• black pepper

Instructions

1. 1 Place beef strips on a solid, level surface. Firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
2. 2 Mix Worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
3. 3 Place beef strips into the bowl; add enough water to allow marinade to cover the meat. Stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
4. 4 Preheat oven to 300 degrees F (150 degrees C).
5. 5 Remove beef strips from marinade, shake off excess, and lay the strips onto oven-proof racks. Do not overlap the strips.
6. 6 Bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees F (65 degrees C).
7. 7 Remove strips from oven and place onto racks of a food dehydrator so the strips don't overlap.
8. 8 If desired, sprinkle strips with more coriander seeds and black pepper.
9. 9 Turn on the dehydrator, set machine's temperature for 155 degrees F (70 degrees C), and dry the jerky until leathery, about 9 hours. Rotate the racks from top to bottom every 1 1/2 hours for even drying. A piece of jerky should crack but not break in half when folded.

By Michael D

Ingredients

• ✓ cayenne pepper
• chicken tenderloin
• buttermilk
• salt
• all-purpose flour
• paprika
• salt
• egg
• buttermilk
• panko bread crumb
• parmesan cheese
• seafood seasoning
• garlic powder
• olive oil

Instructions

1. 1 Combine chicken tenders, buttermilk, salt, and cayenne in a large resealable plastic bag. Refrigerate for at least 2 hours.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil for easy cleanup.
3. 3 Combine flour, paprika, and salt in a shallow bowl. Whisk egg and 2 tablespoons buttermilk in another bowl. Mix breadcrumbs, Parmesan cheese, seafood seasoning, and garlic powder in a third bowl.
4. 4 Drain chicken and discard marinade. Dredge chicken in flour mixture, shaking off the excess. Dip into egg mixture, and turn in breadcrumb mixture, pressing down to make sure the breading adheres to the chicken tender.
5. 5 Place the crumb-coated tenders on the prepared baking sheet, giving each side a good spray of olive oil.
6. 6 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 15 to 18 minutes depending on thickness, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By lutzflcat

Ingredients

• ✓ cayenne pepper
• brown sugar
• shortening
• butter
• molasses
• egg
• baking soda
• cinnamon
• ground ginger
• salt
• clove
• all-purpose flour
• sugar crystals

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk brown sugar, shortening, butter, molasses, eggs, baking soda, cinnamon, ginger, salt, cloves, and cayenne pepper together in a large bowl until glossy; fold in flour until dough is just combined.
3. 3 Pour coarse sugar into a shallow bowl. Roll dough into 48 balls; roll balls in coarse sugar and place 2 inches apart on a baking sheet.
4. 4 Bake in the preheated oven until cookie tops crack, about 9 minutes.

By Anisa

Ingredients

• ✓ cayenne pepper
• all-purpose flour
• all-purpose flour
• ginger
• cinnamon
• baking soda
• salt
• clove
• black pepper
• butter
• white sugar
• candied ginger
• molasses
• vanilla extract
• egg
• white sugar

Instructions

1. 1 Whisk 2 cups plus 2 tablespoons flour, ground ginger, cinnamon, baking soda, salt, cloves, black pepper, and cayenne together in a large mixing bowl until thoroughly mixed.
2. 2 Cream together butter and 2/3 cup sugar in a separate bowl until pale yellow and creamy, about 2 minutes. Add candied ginger, molasses, vanilla, and egg. Whisk mixture until well blended. Add flour mixture to butter mixture and stir just until the flour disappears. Cover dough with plastic wrap and refrigerate until chilled, about 1 hour.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Pour 1/2 cup white sugar into a shallow dish for rolling cookies.
4. 4 Scoop out about 1 1/2 teaspoons dough with a small scoop or teaspoon. Form dough into balls and roll in white sugar. Place cookies on the prepared baking sheet. Slightly flatten cookies to about 1/4-inch thick; sprinkle with a pinch more sugar.
5. 5 Bake in batches in the preheated oven until cookies are your desired crispiness or chewiness, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• feta cheese
• red pepper
• pepperoncini pepper
• ricotta cheese
• lemon juice

Instructions

1. 1 Pulse feta cheese in a food processor just enough to get uniformly small crumbles; transfer to a bowl.
2. 2 Purée red peppers, pepperoncini, and cayenne pepper in the food processor until smooth. Add pepper purée to feta.
3. 3 Add ricotta cheese and lemon juice to feta-pepper purée mixture; mix until dip is uniform in texture and color. Transfer to a sealed container and refrigerate for at least 2 hours or overnight before serving.

By Jimmy the Greek

Ingredients

• ✓ cayenne pepper
• ground lamb
• stewed tomato
• celery
• orzo pasta
• garlic
• salt

Instructions

1. 1 Heat a large saucepan over medium-high heat. Cook and stir ground lamb in the hot pan until browned, crumbly, and no longer pink, about 5 minutes.
2. 2 Stir in tomatoes and their juice, celery, orzo, garlic, salt, and cayenne pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until orzo is tender and has absorbed liquid from tomatoes, about 12 minutes.

By fire00starter

Ingredients

• ✓ cayenne pepper
• feta cheese
• green pepper
• greek yogurt
• olive oil
• sweet red pepper paste
• white vinegar
• garlic

Instructions

1. 1 Place feta cheese in a large glass bowl. Place green peppers in a food processor and blend into a paste; transfer to the bowl of feta. Add Greek yogurt, olive oil, red pepper paste, vinegar, garlic, and cayenne pepper to the dip. Stir well.

By George

Ingredients

• ✓ cayenne pepper
• black bean
• garlic
• lemon juice
• tahini
• cumin
• salt
• paprika
• olive

Instructions

1. 1 Drain beans and reserve liquid.
2. 2 Place garlic into the bowl of a food processor and pulse until minced. Add black beans, 2 tablespoons bean liquid, lemon juice, tahini, cumin, salt, and cayenne pepper; process until smooth, scraping down the sides as needed.
3. 3 Taste and add additional bean liquid, lemon juice, tahini, cumin, salt, and cayenne pepper as needed. Transfer to a serving bowl and sprinkle with paprika. Arrange Greek olives over top.

By Allrecipes Member

Ingredients

• ✓ cayenne pepper
• chickpea
• roasted red pepper
• lemon juice
• tahini
• garlic
• cumin
• salt
• parsley

Instructions

1. 1 In an electric blender or food processor, purée garbanzo beans, red peppers, lemon juice, tahini, garlic, cumin, cayenne, and salt. Use long pulses to process until mixture is fairly smooth and slightly fluffy, scraping down the sides in between pulses. Transfer to a serving bowl and refrigerate for at least 1 hour or up to 3 days.
2. 2 Return to room temperature and sprinkle with chopped parsley before serving.

By MARBALET

Ingredients

• ✓ cayenne pepper
• russet potato
• garlic
• salt
• lemon
• white wine vinegar
• olive oil
• olive oil
• oregano

Instructions

1. 1 Peel and quarter the potatoes and add to a saucepan with enough cold salted water to cover by 1 inch. Place over medium-high heat; bring to a simmer. Reduce heat to medium and continue to simmer until potatoes are tender, but not falling apart, 15 to 20 minutes.
2. 2 While potatoes are cooking, add garlic and 1 teaspoon kosher salt to a mortar and pestle. Crush into a fine paste and reserve.
3. 3 Drain potatoes, reserving some of the cooking water to thin the dip out with later if desired. Let sit for 5 minutes.
4. 4 Transfer the potatoes to a mixing bowl. Mash with a potato masher or potato ricer until smooth and lump free. Stir in garlic paste. Add lemon juice and vinegar and stir in with the masher.
5. 5 Whisk in 1/2 cup olive oil in 3 or 4 additions. Add cayenne and more salt if needed. Pass dip through a mesh strainer into a bowl. Serve at room temperature, garnished with olive oil and oregano.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• butter
• spinach
• egg
• salt
• black pepper
• bacon
• onion
• salt
• feta cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat butter in a large oven-safe skillet over high heat. Toss spinach in hot butter until wilted, about 30 seconds. Drain spinach well and squeeze it as dry as possible. Transfer to a cutting board and chop.
3. 3 Beat eggs in a bowl with salt, black pepper, and cayenne pepper until thoroughly combined.
4. 4 Place bacon in the same skillet used to cook spinach and cook over medium-high heat, stirring occasionally, until bacon has rendered its fat and is almost crisp, 5 to 8 minutes. Use a paper towel held in a tongs to remove excess bacon grease. Reduce heat to medium; saute onion with bacon and a pinch of salt until onion is translucent, about 5 more minutes.
5. 5 Saute chopped spinach with bacon and onion until spinach is hot; pour in eggs. Use a wooden spoon to distribute spinach evenly throughout the eggs. Sprinkle feta cheese over mixture.
6. 6 Bake in the preheated oven until eggs are set, 10 to 15 minutes. Top may still be a little wet.
7. 7 Turn on oven's broiler. Broil pie until top is lightly golden brown, 2 to 3 minutes.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• ✓ cayenne pepper
• cucumber
• salt
• greek yogurt
• garlic
• lemon
• dill
• mint
• salt
• black pepper
• dill

Instructions

1. 1 Gather the ingredients.
2. 2 Sprinkle grated cucumber with 1/2 teaspoon salt in a bowl and let stand 10 to 15 minutes to draw out juice.
3. 3 Place yogurt into a separate bowl. Dump cucumber and its juice onto a sturdy, dry paper or cloth towel and squeeze as much moisture as possible from the cucumber. Mix cucumber into yogurt. Add garlic, cayenne pepper, and lemon juice; mix thoroughly.
4. 4 Stir dill and mint into yogurt-cucumber mixture; season with salt and black pepper. Adjust all seasonings to taste.
5. 5 For best results, cover bowl with plastic wrap and refrigerate for a few hours or overnight. Transfer to a serving bowl and garnish with a sprig of dill and a sprinkle of cayenne pepper for color.
6. 6 Enjoy!

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• chickpea
• olive oil
• paprika
• black pepper
• salt
• tzatziki sauce
• pita bread
• tomato
• red onion
• lettuce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet.
2. 2 Pat dry chickpeas with a paper towel, removing any skins that may come off. Toss chickpeas gently with olive oil, paprika, black pepper, cayenne, and salt. Spread onto the prepared baking sheet.
3. 3 Bake in the preheated oven until lightly browned but not hard, about 20 minutes.
4. 4 Spread some tzatziki on the inside of each pita. Sprinkle in the chickpeas and add tomato slices, red onion, and lettuce.

By Garrett Griffin

Ingredients

• ✓ cayenne pepper
• ground beef
• onion
• raisin
• flat leaf parsley
• cinnamon
• coriander
• nutmeg
• white sugar
• salt
• pepper
• skewer
• vegetable oil

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill.
3. 3 Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.

By Marlies Monika