Type what you have

Ingredients

• ✓ cayenne pepper
• milk
• hot chocolate mix
• cinnamon

Instructions

1. 1 Mix the hot chocolate mix, cinnamon, and cayenne pepper together in a mug.
2. 2 Pour the milk into a glass measuring cup; heat in microwave on High until it begins to boil, about 2 minutes. Slowly pour over the mixture in the mug, stirring with a small whisk as you pour. Enjoy immediately.

By That Grace

Ingredients

• ✓ cayenne pepper
• milk
• dark chocolate
• milk chocolate
• ground ginger

Instructions

1. 1 Pour milk into a double boiler over simmering water; heat until hot and steaming. Reduce heat to very low. Add dark chocolate and milk chocolate bit by bit, whisking gently to melt into the milk. Add ginger and cayenne once chocolate is velvety smooth with no unmelted bits.
2. 2 Pour melted chocolate into espresso cups or other small-sized cups. Wipe steam off the bottom of the pan to prevent it from dripping into the cups as you pour.

By CoachJen

Ingredients

• ✓ cayenne pepper
• water
• lemon juice
• maple syrup

Instructions

1. 1 Stir water, lemon juice, maple syrup, and cayenne together in a drinking glass until well mixed.

By MADAMFRUITI

Ingredients

• ✓ cayenne pepper
• soy milk
• sugar
• cocoa powder
• salt
• vanilla extract
• cinnamon

Instructions

1. 1 Combine soy milk, sugar, cocoa, salt, vanilla, cinnamon, and cayenne pepper in a saucepan; bring to a simmer over medium-high heat. Remove from heat and whisk until frothy. Serve hot.

By CYMBALINE

Ingredients

• ✓ cayenne pepper
• white sugar
• cocoa powder
• cinnamon
• salt
• whole milk
• vanilla extract
• heavy cream

Instructions

1. 1 Whisk sugar, cocoa powder, cinnamon, cayenne pepper, and salt together in a small bowl.
2. 2 Bring milk to a boil in a saucepan, whisking constantly. Whisk in cocoa mixture until dissolved, reduce heat to low, and simmer until flavors combine, about 5 minutes. Remove from heat and stir in vanilla extract.
3. 3 Stir cream into hot chocolate and pour into mugs.

By ScratchCook

Ingredients

• ✓ cayenne pepper
• water
• apple cider vinegar
• lemon juice
• honey
• ginger

Instructions

1. 1 Place water, apple cider vinegar, lemon juice, honey, fresh ginger, and cayenne pepper in a glass jar. Stir or shake well to combine.

By themoodyfoodie

Ingredients

• ✓ cayenne pepper
• water
• honey
• salt
• calcium magnesium powder
• orange juice
• lemon
• lime

Instructions

1. 1 Pour 1 cup of the water into a large pot. Add honey, salt, calcium magnesium powder, and cayenne. Place pot over low heat and whisk until ingredients have dissolved. Remove from heat and allow to return to room temperature.
2. 2 Add juices to room temperature mixture in pot. Pour in remaining 7 cups water and whisk until well blended.
3. 3 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• lime
• chile-lime seasoning
• ice
• tomato juice cocktail
• chamoy
• hot pepper sauce
• worcestershire sauce
• soy sauce
• dark beer

Instructions

1. 1 Rub lime juice around the rim of a glass and dip in chile-lime seasoning. Fill with ice.
2. 2 Combine tomato juice cocktail, chamoy, hot sauce, Worcestershire, soy sauce, and cayenne. Mix well and pour over ice. Fill the glass with beer.

By Yoly

Ingredients

• ✓ cayenne pepper
• heavy cream
• milk
• chicken stock
• nutmeg
• allspice
• cardamom
• ginger
• garlic
• brown sugar
• butter
• celery
• onion
• black pepper
• sea salt
• olive oil
• carrot
• parsnip

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
3. 3 Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
4. 4 Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.
5. 5 Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
6. 6 Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
7. 7 Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée.
8. 8 Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

By Alan Dorchak

Ingredients

• ✓ cayenne pepper
• olive oil
• basil
• goat cheese
• cherry tomato
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Drizzle about 1 1/2 teaspoons olive oil into the bottom of each 6-ounce ramekin and sprinkle about 1 tablespoon basil per ramekin over the oil. Place 1 goat cheese piece over the basil in each ramekin; surround with sliced cherry tomatoes. Top with cracked black pepper and cayenne. Spread 1 1/2 teaspoon of the remaining basil on top of each portion, place ramekins on a baking sheet, and drizzle each serving with 1 1/2 teaspoons more olive oil.
3. 3 Bake in the preheated oven until bubbling, about 15 minutes. Serve warm.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• olive oil
• yogurt
• lemon juice
• paprika
• garlic
• black pepper
• white sugar
• feta cheese

Instructions

1. 1 Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple of feta cubes at a time, processing between batches until mixture is thick and smooth.
2. 2 Transfer dip to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.

By Evie

Ingredients

• ✓ cayenne pepper
• chickpea
• chickpea
• garlic
• lemon
• cumin
• basil
• salt
• black pepper
• olive oil
• sesame oil

Instructions

1. 1 Pour all garbanzo beans into the bowl of a food processor; pulse several times to slightly break some of the beans. Add garlic, lemon zest, lemon juice, cumin, basil, salt, cayenne pepper, and ground black pepper; blend until the beans are beginning to look like large crumbs, about 1 minute.
2. 2 With the food processor running, gradually stream reserved liquid from garbanzo beans, olive oil, and sesame oil into the beans mixture; continue to blend until all liquids are integrated with the garbanzo bean mixture into a smooth hummus.

By karen n

Ingredients

• ✓ cayenne pepper
• cooking spray
• chickpea
• onion
• egg white
• cilantro
• parsley
• garlic
• all-purpose flour
• cumin
• salt
• coriander
• black pepper
• cardamom

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions. Spray the inside of the waffle iron with cooking spray.
2. 2 Process garbanzo beans in a food processor until coarsely chopped. Add onion, egg whites, cilantro, parsley, garlic, flour, cumin, salt, coriander, black pepper, cayenne pepper, and cardamom to garbanzo beans. Pulse, scraping down the sides of the bowl occasionally, until falafel batter resembles a coarse meal. Pour batter into a bowl and stir with a fork.
3. 3 Spoon about 1/4 cup falafel batter onto each section of the preheated waffle iron. Cook until evenly browned, about 5 minutes. Repeat with remaining batter.

By The Gruntled Gourmand

Ingredients

• ✓ cayenne pepper
• red pepper flakes
• mint
• chicken stock
• tomato sauce
• cinnamon
• black pepper
• oregano
• salt
• cumin
• rosemary
• tomato paste
• olive oil
• garlic
• egg
• ground lamb
• milk
• bread crumb

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; lightly grease with oil.
2. 2 Combine bread crumbs and milk in a small bowl; soak until bread crumbs absorb milk, about 30 minutes.
3. 3 Combine bread crumb mixture, lamb, egg, garlic, 2 tablespoons olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
4. 4 Form lamb mixture into 2-inch meatballs; place on the prepared baking sheet.
5. 5 Cook in the preheated oven until slightly browned, about 15 minutes. Remove from oven; set aside.
6. 6 Combine meatballs, tomato sauce, chicken stock, mint, and pepper flakes in a large saucepan over medium heat until meatballs are no longer pink inside, about 45 minutes.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• couscous
• water
• cilantro
• red bell pepper
• green bean
• sweet onion
• olive oil
• cinnamon stick
• garlic
• carrot
• artichoke heart
• tomato
• chickpea
• chicken thigh
• cumin
• salt
• coriander
• ginger
• turmeric

Instructions

1. 1 Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.
2. 2 Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
3. 3 Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.
4. 4 Cover the slow cooker and cook on Low for approximately 2 hours.
5. 5 Place green beans, bell pepper, and cilantro over chicken. Cover and cook approximately 3 hours more.
6. 6 Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.
7. 7 Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.

By DEBMCE4

Ingredients

• ✓ cayenne pepper
• mint
• yogurt
• parsley
• vegetable stock
• chickpea
• tomato
• butternut squash
• yellow bell pepper
• red bell pepper
• zucchini
• celery
• onion
• garlic
• coriander
• cumin
• cinnamon
• hot chile flake
• olive oil
• garlic
• thyme
• olive oil
• garlic
• bay leaf
• green lentil

Instructions

1. 1 Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
2. 2 Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
3. 3 Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

By Cara Lewis-Watts

Ingredients

• ✓ cayenne pepper
• black pepper
• brown sugar
• salt

Instructions

1. 1 In a medium bowl, thoroughly mix freshly ground black pepper, ground cayenne pepper, dark brown sugar and salt. Rub thoroughly into ribs, using as little or as much as you like, before grilling as desired.

By Bob Goldsmith

Ingredients

• ✓ cayenne pepper
• brown sugar
• smoked sausage
• bacon
• toothpick

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with aluminum foil.
2. 2 Stir cayenne pepper into brown sugar in a bowl. Wrap each smoked sausage in a piece of bacon; secure each with a toothpick. Arrange wrapped sausages into prepared baking dish. Pack brown sugar around wrapped sausages to cover by about 1/2 inch. Cover pan tightly with aluminum foil.
3. 3 Bake in the preheated oven for 20 minutes. Increase oven heat to 450 degrees F (230 degrees C). Remove aluminum foil from pan.
4. 4 Continue baking in the hot oven until brown sugar has melted and thickened, 30 to 40 minutes.

By MidwestMama

Ingredients

• ✓ cayenne pepper
• egg
• butter
• worcestershire sauce

Instructions

1. 1 Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel, and remove yolks from white. Chop yolks; reserve whites for another use.
2. 2 Beat butter in a large bowl until soft and fluffy. Mix in the egg yolks, cayenne pepper, and Worcestershire sauce. Beat until smooth.

By epicureangela

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
• chickpea
• chili-lime seasoning
• olive oil

Instructions

1. 1 Rinse chickpeas in a colander. Allow to drain and dry for 20 minutes.
2. 2 Preheat an air fryer to 350 degrees F (175 degrees C) for 5 minutes.
3. 3 Transfer chickpeas to a bowl. Add Tajin, olive oil, and cayenne. Stir until evenly combined. Spread out chickpeas in the air fryer basket.
4. 4 Cook for 5 minutes, shake basket, and cook for 5 minutes more. Shake one more time and continue cooking until chick peas are crisp, about 5 more minute
5. 5 Transfer to a paper towel lined plate and let sit 10 minutes.

By Soup Loving Nicole

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
• walnut
• chickpea
• salad dressing

Instructions

1. 1 In a blender or food processor, puree walnuts, chickpeas, salad dressing and cayenne pepper together until smooth.
2. 2 Serve with vegetable sticks or pita triangles.

By California Walnuts

Ingredients

• ✓ cayenne pepper
• almond
• cocoa powder
• sucralose sweetener

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place the almonds in a single layer on a rimmed baking tray.
2. 2 Bake in the preheated oven for 5 minutes. Stir and continue baking until fragrant and toasty, about 5 minutes more. Let cool on tray for 2 minutes; pour into a bowl.
3. 3 Add cocoa powder, sucralose, and cayenne pepper. Stir with a spatula until well coated. Pour almonds back onto the baking tray to cool completely.

By Mel Perry

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
• grape jelly
• tomato-based chili sauce
• meatball

Instructions

1. 1 Gather all ingredients.
2. 2 Combine grape jelly, chili sauce, and cayenne pepper in a saucepan over medium-high heat; cook until warm, 5 to 10 minutes.
3. 3 Place meatballs in a slow cooker and top with grape jelly mixture.
4. 4 Cook on Low for 3 to 4 hours.
5. 5 Serve warm and enjoy!

By whatsup12399

Ingredients

• ✓ cayenne pepper
• cheddar cheese
• butter
• all-purpose flour
• green olive

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine Cheddar cheese and butter in a mixing bowl. Stir flour and cayenne pepper into cheese mixture; blend well.
3. 3 Wrap 1 tablespoon dough around each green olive. Arrange wrapped olives on a cookie sheet.
4. 4 Bake in the preheated oven until golden brown, about 15 minutes.

By ANITAL

Ingredients

• ✓ cayenne pepper
• butter
• egg yolk
• lemon juice
• water

Instructions

1. 1 Combine 1/4 cup butter, egg yolks, lemon juice, and water in a saucepan over low heat. Cook, stirring constantly, until butter is melted, about 5 minutes. Add remaining 1/4 cup butter and continue to cook, stirring constantly, until butter is melted and incorporated, about 5 minutes. Season with cayenne pepper.

By Boone

Ingredients

• ✓ cayenne pepper
• white sugar
• water
• pecan

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 15x10x1-inch baking pan with aluminum foil or parchment paper.
2. 2 Combine sugar, water, and cayenne pepper in a saucepan over medium heat; stir. Bring to a boil; boil 2 minutes. Off heat, gently stir in pecans until evenly coated and sugar mixture begins to thicken. Transfer pecans to the prepared baking pan; spread until even.
3. 3 Bake in the preheated oven until browned, about 15 minutes. Cool nuts. Transfer to a resealable plastic bag; gently toss to remove any excess glaze. Serve warm or store in an airtight container.

By FAIRUZAH