Type what you have

Ingredients

• ✓ cayenne pepper
• bacon
• onion
• collard green
• chicken stock
• red wine vinegar

Instructions

1. 1 Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes.
2. 2 Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes.
3. 3 Stir red wine vinegar into the pot. Continue cooking 15 minutes, until liquid is reduced by about 1/2.

By Javagoddess

Ingredients

• ✓ cayenne pepper
• vegetable oil
• pork roast
• onion
• banana
• tomato
• salt
• black pepper

Instructions

1. 1 Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
2. 2 Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.

By LUSCIOUSLEMONADE

Ingredients

• ✓ cayenne pepper
• olive oil
• onion
• white rice
• garlic
• salt
• cumin
• vegetable broth
• black bean

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a saucepan over medium-high heat. Add onion; cook and stir until onion has softened, about 3 minutes.
3. 3 Add rice, garlic, salt, cumin, and cayenne. Cook and stir for 2 to 3 minutes to lightly toast the rice and warm the spices until fragrant.
4. 4 Add vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender, about 20 minutes.
5. 5 Stir in black beans and cook until warmed through, 2 to 3 minutes.
6. 6 Serve and enjoy!

By Eileen Mintz

Ingredients

• ✓ cayenne pepper
• garlic
• grapeseed oil
• olive oil
• shrimp
• cacho de cabra pepper
• pisco
• brandy
• salt
• lime

Instructions

1. 1 Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.
2. 2 Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.

By damasio

Ingredients

• ✓ cayenne pepper
• olive oil
• yellow onion
• scallion
• green bell pepper
• ground beef
• oregano
• salt
• cumin
• butter
• empanada pastry
• egg white

Instructions

1. 1 Heat oil in a large Dutch oven over medium heat. Add onions, scallions, and bell pepper. Cover and cook, stirring occasionally, until onions are translucent, 10 to 15 minutes.
2. 2 Add ground beef, oregano, salt, cayenne pepper, and cumin to the pot. Cook and stir beef until no longer pink, 8 to 10 minutes. Remove from the heat and allow to cool slightly, then cover and place in the refrigerator until meat is completely cooled, about 1 hour.
3. 3 Remove filling from the refrigerator and transfer to a colander to drain. Return filling to the Dutch oven.
4. 4 Preheat the oven to 400 degrees F (200 degrees C). Liberally grease a baking sheet with butter.
5. 5 Place about 2 tablespoons filling into the center of empanada disk. Fold empanada in half into a crescent shape, press the edges of dough together with a fork or your fingers to seal, and place onto the prepared baking sheet. Repeat with remaining empanadas and filling. Brush tops with egg white.
6. 6 Bake in the preheated oven until golden brown, about 20 minutes.

By slatkasamrica

Ingredients

• ✓ cayenne pepper
• vegetable oil
• onion
• garlic
• quinoa
• vegetable broth
• cumin
• salt
• black pepper
• corn kernel
• black bean
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, about 10 minutes.
3. 3 Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper.
4. 4 Bring to a boil; cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
5. 5 Stir in frozen corn and continue to simmer until heated through, about 5 minutes. Mix in black beans and cilantro.

By Hilary Bluestein-Lyons

Ingredients

• ✓ cayenne pepper
• cumin
• turmeric
• coriander
• chicken breast
• salt
• pepper
• olive oil
• onion
• jalapeno pepper
• ginger
• garlic
• tomato
• coconut milk
• parsley

Instructions

1. 1 Mix together cumin, cayenne pepper, turmeric, and coriander in a large bowl. Add chicken and season with salt and pepper; rub spices into chicken.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center and the juices run clear, 10 to 15 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a serving dish and set aside.
3. 3 Heat remaining 1 tablespoon olive oil in the same skillet. Cook and stir onion, jalapeño peppers, ginger, and garlic in hot oil until onion is tender, about 5 minutes. Mix in tomatoes and cook until tomatoes are softened, 5 to 8 minutes. Stir in coconut milk and cook until sauce is warmed through.
4. 4 Spoon sauce over chicken and garnish with parsley.

By MLYIN

Ingredients

• ✓ cayenne pepper
• potato
• butter
• onion
• green onion
• red bell pepper
• ground beef
• paprika
• salt
• green olive
• egg
• olive oil
• empanada pastry
• egg

Instructions

1. 1 Place potatoes in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, about 8 minutes. Drain. Once cool enough to handle, peel and cut into cubes. Set aside.
2. 2 Meanwhile, melt butter in a large skillet and cook onion and green onions until softened, about 5 minutes. Add bell pepper and cook for 3 minutes. Add ground beef; cook and stir until beef is browned, about 5 minutes. Season with paprika, cayenne pepper, and salt.
3. 3 Remove beef mixture from heat; add potatoes and olives. Stir in chopped hard-cooked eggs; set filling aside to cool, about 20 minutes.
4. 4 Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with aluminum foil and lightly grease with olive oil.
5. 5 Place an empanada pastry round on a flat surface and lightly wet the edges with warm water. Put a large tablespoon of cooled filling in the center and fold dough over. Seal edges by pressing with a fork. Repeat with remaining rounds and filling. Transfer empanadas to the prepared baking sheets and brush with beaten egg.
6. 6 Bake in the preheated oven until golden brown, 15 to 20 minutes.

By Fioa

Ingredients

• ✓ cayenne pepper
• ground beef
• green chile pepper
• hot pepper sauce
• salt
• garlic
• onion
• black pepper
• yellow masa flour
• lard
• baking powder
• water
• corn husk
• chihuahua cheese
• chili powder

Instructions

1. 1 Heat a large cast-iron skillet over medium heat. Add beef, green chiles, hot sauce, salt, 3 cloves garlic, onion, black pepper, and cayenne pepper. Cook and stir until beef is thoroughly browned, 10 to 15 minutes. Drain and reserve the drippings.
2. 2 Combine reserved drippings, masa, lard, and baking powder in a large bowl. Mix well. Add up to 1 cup water, 1 teaspoon at a time, until mixture is as thick as biscuit dough. Divide into 50 equal balls. Place dough balls between 2 cutting boards each lined with a sheet of waxed paper; flatten into circles.
3. 3 Place each dough circle into a corn husk. Spoon about 3 tablespoons beef mixture in a line across the middle of each husk. Top with a small amount of cheese. Fold opposing sides of the tortilla to overlap the filling. Roll the husk around the tamale and fold in one end.
4. 4 Combine the remaining 1 clove garlic, 1 cup water, and chili powder in a small saucepan over medium-high heat. Bring chili sauce to a boil. Remove from heat.
5. 5 Stand a batch of the tamales, folded ends-down, in a steamer basket on top of a double boiler over simmering water. Bring water to a boil; cover and steam for 20 minutes. Remove tamales from heat; remove husks and top tamales with the chili sauce. Repeat with remaining tamales.

By Marvin Howard

Ingredients

• ✓ cayenne pepper
• butter
• grapeseed oil
• shallot
• garlic
• red curry paste
• tomato
• coconut milk
• red bell pepper
• cilantro
• lime juice
• salt
• cornstarch
• shrimp
• jasmine rice

Instructions

1. 1 Melt butter in a large saucepan and add oil. Add shallots, garlic, and curry paste. Saute until fragrant, and garlic is browned, about 1 minute. Stir in tomatoes, coconut milk, roasted red bell pepper, and cilantro; bring to a simmer.
2. 2 Add lime juice (go sparingly, adjusting to taste), cayenne, and salt. Add cornstarch and stir to thicken. Add in shrimp; simmer until shrimp are pink and opaque, about 3 minutes.
3. 3 Serve stew with cooked jasmine rice.

By thedailygourmet

Ingredients

• ✓ cayenne pepper
• beef tongue
• water
• black bean
• chipped beef
• chourico
• bacon
• vegetable oil
• garlic
• onion
• jalapeno pepper
• tomato
• salt
• orange

Instructions

1. 1 Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.
2. 2 Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour.
3. 3 When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
4. 4 Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more.
5. 5 Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.
6. 6 To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.

By librarylady

Ingredients

• ✓ cayenne pepper
• olive oil
• chicken breast
• carrot
• onion
• red onion
• bay leaf
• garlic
• black pepper
• salt
• red wine vinegar
• white wine
• water
• achiote powder

Instructions

1. 1 Heat oil over medium-high heat in a Dutch oven. Add chicken to the hot oil and brown on 1 side, about 5 minutes. Flip chicken; add carrots, white onion, red onion, bay leaves, garlic, black pepper, and salt. Mix until vegetables have softened and chicken has browned, about 8 minutes.
2. 2 Pour red wine vinegar, white wine, and water into the Dutch oven. Sprinkle with achiote powder and cayenne; stir well. Reduce heat to medium. Cover and simmer until chicken is no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes.

By Buckwheat Queen

Ingredients

• ✓ cayenne pepper
• beef skirt steak
• orange
• lime
• olive oil
• garlic
• salt
• cumin
• black pepper
• oregano
• onion
• cilantro
• salt
• lime wedge

Instructions

1. 1 Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
2. 2 Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
3. 3 Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
4. 4 Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
5. 5 Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
6. 6 Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• potato
• butter
• salt
• egg
• vegetable oil
• onion
• garlic
• tomato
• tomato paste
• ground beef
• panquehue cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce the heat to medium-low and simmer until tender, about 20 minutes.
2. 2 While the potatoes are cooking, heat oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes, adding garlic for the last minute. Stir in diced tomatoes and tomato paste; cook until tomatoes soften and begin to lose their shape, 3 to 5 minutes.
3. 3 Add ground beef to the skillet; cook and stir until browned and crumbly, about 10 minutes. Stir in Panquehue cheese, parsley, and cayenne pepper; season with salt and pepper. Turn off the heat and let sit until needed.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
5. 5 Drain potatoes in a colander, then allow to steam dry for 1 to 2 minutes. Transfer potatoes back to the pot, add butter and salt, and mash until smooth. Let cool until just warm, 5 to 10 minutes, then stir in beaten egg.
6. 6 Spread 1/2 of the mashed potatoes over the bottom of the prepared baking dish. Layer ground beef mixture over top, then completely cover with remaining potatoes.
7. 7 Bake in the preheated oven until potatoes are hot and lightly browned on top, about 40 minutes.

By Cucina di papa

Ingredients

• ✓ cayenne pepper
• water
• salt
• all-purpose flour
• margarine
• vegetable oil
• potato
• butter
• onion
• green onion
• red bell pepper
• ground beef
• salt
• cumin
• paprika
• egg

Instructions

1. 1 Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
2. 2 Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
4. 4 Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.
5. 5 Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.
6. 6 Drain potatoes and add to filling. Toss in chopped eggs and let filling cool down for a few minutes.
7. 7 Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
8. 8 Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.
9. 9 Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.

By Allrecipes Member

Ingredients

• ✓ cayenne pepper
• olive oil
• ground beef
• onion
• salt
• bay leaf
• cumin
• black pepper
• cinnamon
• garlic
• tomato
• water
• red wine vinegar
• currant
• raisin
• green olive

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add ground beef; cook, breaking up beef into small pieces with a spoon or spatula until completely loses its pink color, 8 to 10 minutes. Add onion and salt; cook until onion turns translucent, about 5 minutes. Add bay leaves, cumin, black pepper, cinnamon, and cayenne pepper; cook 2 minutes. Add garlic; cook 1 minute.
2. 2 Stir in crushed tomatoes, water, and red wine vinegar; cook and deglaze by scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes. Add currants; bring back to a simmer. Reduce heat to medium-low, cover, and cook until beef is tender, 15 to 20 minutes.
3. 3 Gently stir in olives; cover and cook 10 to 15 minutes more.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• water
• aji amarillo chili paste
• garlic
• sour cream
• mayonnaise
• avocado
• salt
• lime
• olive oil
• aji amarillo chili paste
• yukon gold potato
• mayonnaise
• lime juice
• cilantro
• red pepper
• shallot
• carrot
• green pea
• chicken breast

Instructions

1. 1 Combine chicken, green peas, carrot, shallot, roasted red peppers, cilantro, and lime juice in a bowl. Season with salt and cayenne. Add mayonnaise and mix until combined. Cover chicken salad with plastic wrap and refrigerate until ready to use.
2. 2 Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender but not falling apart, about 20 minutes. Drain well and transfer potatoes to a mixing bowl. Mash until smooth.
3. 3 Add ají amarillo, olive oil, and lime juice to the potatoes. Season with cayenne and salt. Mash together with a potato masher. Switch to a spatula and mix until completely smooth.
4. 4 Line four 6-ounce ramekins with plastic wrap. Scoop mashed potatoes evenly into ramekins; press and smooth out the tops. Cover each with a layer of avocado slices. Fill each ramekin to the top with chicken salad, pressing it down and pulling up the plastic wrap to eliminate any air pockets. Cover with a final layer of mashed potatoes, going up to 1/2 inch or more over the rim.
5. 5 Seal top with a new layer of plastic wrap and fold the sides over to seal. Refrigerate salads until completely chilled, at least 1 hour.
6. 6 Mix mayonnaise, sour cream, garlic, and ají amarillo together for the sauce, adding a splash of water to adjust the thickness.
7. 7 Remove the top layer of plastic wrap from each salad. Invert each ramekin onto a serving plate; remove ramekins, then plastic wrap. Spoon some sauce around each salad.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• orange zest
• parsley
• bread crumb
• olive oil
• parsley
• black pepper
• salt
• coriander
• cumin
• garlic
• onion
• sausage
• linguica sausage
• bacon
• pork chop
• bay leaf
• beef
• water
• black bean

Instructions

1. 1 Make the stew: Place black beans into a large bowl, cover with water, and soak for 8 hours, or overnight. Drain beans.
2. 2 Place drained beans into a heavy pot with 2 quarts water. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
3. 3 Stir chopped dried beef into the pot. Add bay leaf and pork chop bones, stir and simmer over low heat for another 2 hours.
4. 4 Meanwhile, cook bacon in a large, dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove meats, reserving accumulated fat in the skillet. Slice Italian sausage into chunks.
5. 5 Brown onion and garlic in the reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper. Add parsley; cook and stir until wilted, about 2 minutes.
6. 6 Stir onion-spice mixture into the pot with the beans. Add bacon, both sausages, and pork chop meat. Pour in enough water so meats are just covered with liquid. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
7. 7 Meanwhile, make the bread crumbs: Heat olive oil in a skillet. Add bread crumbs and cook and stir until toasted. Stir in Italian parsley and orange zest.
8. 8 When beans are cooked, discard bones. Ladle stew into bowls and top with the toasted bread crumbs.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• lime juice
• almond
• caper
• apple cider vinegar
• green olive
• raisin
• sugar
• beef stock
• tomato
• cinnamon
• paprika
• oregano
• chili powder
• cumin
• garlic
• red bell pepper
• onion
• chorizo sausage
• ground beef
• olive oil

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add ground beef and sausage; cook and stir until browned and crumbly, about 10 minutes. Drain some grease.
2. 2 Add onion and bell pepper; cook and stir until soft, about 5 minutes. Stir in garlic, cumin, chili powder, oregano, paprika, cayenne pepper, and cinnamon; cook until fragrant, about 1 minute. Add tomatoes, stock, and sugar; stir to combine. Reduce the heat to low, cover, and simmer for 20 to 30 minutes.
3. 3 Add raisins, olives, vinegar, and capers to the skillet; simmer, uncovered, for 5 minutes. Stir in almonds and lime juice, and cook until warm, 2 to 3 minutes.

By devilsdancefloor

Ingredients

• ✓ cayenne pepper
• ✓ cayenne pepper
• cilantro
• white sugar
• green olive
• caper
• paprika
• poblano pepper
• bell pepper
• bay leaf
• chicken broth
• tomato sauce
• white wine
• allspice
• clove
• oregano
• paprika
• cumin
• garlic
• red onion
• olive oil
• black pepper
• kosher salt
• flank steak

Instructions

1. 1 Cut flank steak in half across the grain. Mix salt, black pepper, and cayenne. Season both sides generously with the salt mixture.
2. 2 Heat olive oil in a pot over high heat. Add steaks and cook until outsides are well browned, 4 to 5 minutes per side. Remove steaks to a plate.
3. 3 Reduce heat to medium. Add red onion, garlic, and more of the salt seasoning. Cook and stir until starting to soften, 3 to 5 minutes. Stir in cumin, paprika, oregano, cayenne pepper, cloves, and allspice. Cook and stir for 1 minute. Pour in white wine, scraping up the browned bits from the bottom of the pot. Stir in tomato sauce and chicken broth.
4. 4 Return beef and accumulated juices to the pot. Season with salt and add bay leaves. Reduce heat to low, cover, and simmer until beef is almost fork-tender, not falling apart, about 2 hours.
5. 5 Remove pot from heat and let stew cool to room temperature, at least 45 minutes. Refrigerate, 8 hours to overnight, for best results.
6. 6 Remove beef to a plate and set stew over medium heat. Tear beef along the grain into 1/8- to 1/4-inch-wide shreds; place back in the stew. Add bell peppers, poblanos, smoked paprika, capers, olives, and sugar. Stir together and reduce heat to medium. Simmer until peppers are soft and meat is tender, 15 to 20 minutes. Turn off heat, remove bay leaves, and stir in cilantro.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• lime juice
• cilantro leaves
• salt
• sea bass
• green onion
• jalapeno pepper
• yellow bell pepper
• red bell pepper
• soy sauce
• coconut milk
• cumin
• paprika
• garlic
• tomato paste
• salt
• onion
• olive oil
• white rice
• water

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Heat olive oil in a skillet over medium heat. Add onions and 1 teaspoon salt. Cook and stir just until onions start to get soft, 3 or 4 minutes. Add tomato paste, garlic, paprika, cumin, and cayenne pepper. Continue cooking about 3 minutes. Pour in coconut milk and add soy sauce. When mixture starts to bubble, let it simmer about 5 minutes.
3. 3 Increase heat to medium-high. Stir in bell peppers, jalapeno peppers, and green onions. Let mixture come back to a simmer. Transfer fish to skillet; stir. Cover and cook over medium-high heat until fish starts to flake, about 5 minutes. Remove from heat. Add salt, cilantro, and lime juice; stir carefully to avoid breaking up the fish. Serve with rice.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• black pepper
• salt
• cilantro
• jalapeno pepper
• lime
• chicken broth
• creme fraiche
• water
• vegetable oil
• kosher salt
• oregano
• paprika
• black pepper
• paprika
• garlic
• vegetable oil
• white vinegar
• soy sauce
• cumin
• turkey

Instructions

1. 1 Pat turkey dry with paper towels. Loosen skin over each side of breastbone with a spatula inserted beneath skin.
2. 2 Place cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper, smoked paprika, and oregano into a blender. Blend spice rub into a thick paste, about 1 minute. Set aside 1/2 cup of rub in a bowl for a later step; pour remaining rub all over turkey and use a spatula to work about 2 tablespoons of mixture beneath the loosened skin on each side of the breast. Rub the mixture over every nook and cranny of turkey. Let turkey stand for 1 hour at room temperature.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Fold a piece of aluminum foil into a rounded piece about the size of the turkey breast; set foil aside.
4. 4 Place turkey onto a rack set in a large roasting pan. Tie legs together at the bottom with a piece of kitchen twine. Spread 1/4 cup of reserved wet rub into cavity of turkey; retain remaining 1/4 cup for later. Sprinkle entire top and sides of turkey with kosher salt.
5. 5 Roast turkey in the preheated oven for 1 1/2 hours; place foil tent on turkey breast. Return to oven and continue to roast for about 1 hour and 15 more minutes. Combine remaining 1/4 cup of spice rub with 1 tablespoon vegetable oil and water in a small bowl. Brush mixture over turkey's top, legs, and sides. Roast until until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 170 to 175 degrees F (75 to 80 degrees C), about 30 more minutes. Transfer turkey to a serving platter and let rest for at least 20 minutes, reserving drippings in roasting pan.
6. 6 Place creme fraiche, chicken broth, lime juice, jalapeno peppers, and cilantro into a blender and blend until smooth. Pour excess grease out of turkey roasting pan, pour in creme fraiche mixture, and place the roasting pan over a burner set over medium-high heat. Scrape the browned pan drippings into the sauce mixture, bring to a boil, and cook until gravy is reduced by half and thickened, about 10 minutes. Whisk often to prevent lumps. Season gravy with salt, black pepper, and cayenne pepper. Carve and serve turkey with pan gravy.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• pork chop
• black pepper
• soy sauce
• garlic

Instructions

1. 1 Season both sides of the pork chops with cayenne pepper and black pepper and lightly poke with a fork to make a few holes. Place pork in a casserole dish, pour soy sauce over top, and add garlic. Cover the dish with plastic wrap and marinate in the refrigerator for 1 hour, turning halfway through.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Remove chops from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Place chops on the preheated grill and reduce heat to medium. Cook until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Erin

Ingredients

• ✓ cayenne pepper
• ketchup
• curry powder
• chicken leg

Instructions

1. 1 In a large, round microwave safe casserole dish combine the ketchup, curry powder and cayenne powder and mix together. Add chicken pieces and turn to coat. Arrange chicken legs in a fan, with the thin part of the legs in the center of the dish. Cover and cook in the microwave on high for 12 to 15 minutes or until chicken is cooked through and juices run clear.

By Renee Halfon

Ingredients

• ✓ cayenne pepper
• sweet potato
• canola oil
• taco seasoning mix

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
3. 3 Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

By DRUMNWRITE

Ingredients

• ✓ cayenne pepper
• russet potato
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Cut potatoes in half lengthwise. Continue cutting slices in half until only thin wedges remain.
3. 3 Combine wedges, oil, cayenne, salt, and pepper in a large bowl. Transfer to a large baking dish, making sure no fries overlap.
4. 4 Bake in the preheated oven, flipping once, until golden brown, 30 to 45 minutes.

By haug0382

Ingredients

• ✓ cayenne pepper
• baking potato
• vegetable oil
• sugar
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil, and coat well with vegetable cooking spray. Scrub potatoes well and cut into 1/2 inch thick fries.
2. 2 In a large mixing bowl, toss potatoes with oil, sugar, salt and red pepper. Spread on baking sheet in one layer.
3. 3 Bake for 30 minutes in the preheated oven, until potatoes are tender and browned. Serve immediately.

By Barbara Harris

Ingredients

• ✓ cayenne pepper
• russet potato
• vegetable oil
• kosher salt

Instructions

1. 1 Gather all ingredients.
2. 2 Cut each potato lengthwise into 3/8-inch-thick slices, then slice sections into 3/8-inch-wide sticks. Place potatoes in a bowl of cold water. Let soak to release excess starches, about 5 minutes; drain.
3. 3 Pour boiling water over the potatoes until they're covered by a few inches. Let sit for 10 minutes. Drain potatoes and transfer onto some paper towels. Blot off excess water and let cool completely, at least 10 minutes.
4. 4 Place cooled potatoes in a mixing bowl. Drizzle with oil and season with cayenne; toss to coat.
5. 5 Preheat an air fryer to 375 degrees F (190 degrees C).
6. 6 Stack potatoes in a double layer in the fryer basket.
7. 7 Cook for 15 minutes. Slide basket out and toss fries. Continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• white hominy
• sour cream
• cheddar cheese
• green chile pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a 2 quart casserole dish, mix together hominy, sour cream, cheddar cheese, chilies and cayenne pepper.
3. 3 Bake for 25 minutes in the preheated oven, or until heated through.

By Jeanie Bean

Ingredients

• ✓ cayenne pepper
• ranch dressing mix
• chili powder
• black pepper
• chicken tender
• vegetable oil

Instructions

1. 1 Mix dry ranch dressing, chili powder, cayenne, and black pepper in a small bowl. Coat chicken tenders with dry rub mix.
2. 2 Heat oil in a cast iron skillet over medium heat. Place chicken tenders into the hot oil. Cook over medium heat without moving to blacken skin, about 4 minutes. Turn chicken and cook until chicken is no longer pink in the center and the juices run clear, about 2 more minutes.

By Yoly