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
• butter
• onion
• paprika
• red lentil
• bulgur
• tomato paste
• vegetable stock
• mint
• lemon
• mint

Instructions

1. 1 Melt butter in a large saucepan over low heat. Cook onions in hot butter until golden brown, about 15 minutes.
2. 2 Stir paprika, lentils, and bulgur into onions to coat with butter.
3. 3 Add tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
4. 4 Crumble dried mint leaves into soup; stir and remove from heat.
5. 5 Ladle into bowls and garnish with lemon slices and fresh mint to serve.

By Genevia Jensen

Ingredients

• ✓ cayenne pepper
• mayonnaise
• lemon peel
• garlic
• preserved lemon brine
• saffron
• egg white
• dukkah
• chicken tenderloin

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine mayonnaise, lemon peel, garlic, lemon brine, cayenne pepper, and saffron in a mini food processor; blend until smooth, scraping down sides once or twice. Refrigerate aioli until ready to use.
3. 3 Place egg whites into a dish or bowl. Place dukkah into a second dish. Dip chicken tenders first into egg whites, letting excess drip off, then coat with dukkah. Place tenders on the prepared baking sheet.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, turning over halfway through, 12 to 15 minutes total. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By France Cevallos

Ingredients

• ✓ cayenne pepper
• almond
• sesame seed
• red chile powder
• turmeric
• onion salt
• celery salt
• cumin seed
• coriander

Instructions

1. 1 Grind almonds into small pieces using a mortar and pestle. Add sesame seeds, red chile powder, turmeric, onion salt, celery salt, cumin seeds, coriander, and cayenne; mix well.

By pixiedust

Ingredients

• ✓ cayenne pepper
• ground beef
• onion
• parsley
• allspice
• salt
• black pepper
• skewer

Instructions

1. 1 Preheat an outdoor grill for high heat. If using wooden skewers, soak in water.
2. 2 In a large bowl, mix together the ground beef, onion, parsley, cayenne, allspice, salt and pepper until evenly blended. Divide into 6 portions, and press around one end of the skewers to form a log shape approximately 1 inch thick and 6 inches long.
3. 3 Grill for 10 to 15 minutes, turning occasionally, until meat is no longer pink.

By Lebanese Cuisine

Ingredients

• ✓ cayenne pepper
• butter
• olive oil
• onion
• long-grain white rice
• chicken stock
• salt
• saffron

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter and oil in a large saucepan over medium heat. Add onion; cook and stir until lightly browned, 7 to 8 minutes. Remove from the heat.
3. 3 Place rice into a 9x13-inch casserole dish. Add onion and stir until rice is thoroughly coated. Place the dish on a baking sheet.
4. 4 Combine chicken stock, salt, cayenne pepper, and saffron in a saucepan. Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
5. 5 Pour stock mixture over rice in the baking dish and stir to combine. Spread mixture evenly along the bottom of the pan and cover tightly with heavy-duty aluminum foil.
6. 6 Bake in the preheated oven for 35 minutes. Remove from the oven and allow to rest, covered, for 10 minutes. Remove the foil and fluff rice with a fork.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• flour
• oregano
• salt
• garlic powder
• onion powder
• herb seasoning
• black pepper
• ground lamb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, oregano, salt, garlic powder, onion powder, Italian seasoning, black pepper, and cayenne pepper in a large bowl. Add ground lamb and knead until thoroughly mixed together, about 3 minutes.
3. 3 Shape seasoned lamb mixture and place into a loaf pan; set on top of a baking sheet.
4. 4 Bake in the preheated oven, turning halfway to ensure even browning, for about 1 hour and 20 minutes.
5. 5 Wrap loaf in aluminum foil and let rest for about 10 minutes. Slice as thinly as possible to make doner kebab pieces.

By wakeylass

Ingredients

• ✓ cayenne pepper
• brown lentil
• carrot
• olive oil
• onion
• garlic
• water
• cumin
• curry powder
• brown rice

Instructions

1. 1 Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
2. 2 Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
3. 3 Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

By Deena K Boyd

Ingredients

• ✓ cayenne pepper
• eggplant
• garlic
• kosher salt
• lemon
• tahini
• olive oil
• greek yogurt
• mint
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
2. 2 Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
3. 3 When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
4. 4 Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
5. 5 Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• chicken stock
• red lentil
• olive oil
• onion
• garlic
• cumin
• lemon juice
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Bring chicken stock and lentils to a boil in a large saucepan over high heat. Reduce heat to medium-low, cover, and simmer for 20 minutes.
3. 3 Meanwhile, heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook until onion has softened and turned translucent, about 3 minutes.
4. 4 Stir onion mixture into lentils; season with cumin and cayenne. Continue simmering until lentils are tender, about 10 minutes.
5. 5 Puree soup in a standing blender or with an immersion blender until smooth. Stir in lemon juice and cilantro.

By Jen Yagoobian Pfister

Ingredients

• ✓ cayenne pepper
• red bell pepper
• tomato
• tilapia fillet
• water
• olive oil
• paprika
• chicken bouillon granules
• salt
• pepper
• parsley

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Layer sliced red peppers and tomatoes in the bottom of a baking dish. Arrange tilapia fillets on top.
3. 3 Whisk water, oil, paprika, bouillon granules, cayenne, salt, and pepper together in a bowl; pour over tilapia, then sprinkle with parsley. Cover the baking dish with aluminum foil.
4. 4 Bake in the preheated oven until tilapia flakes easily with a fork and vegetables tender, about 1 hour.

By Sephardi Jessi

Ingredients

• ✓ cayenne pepper
• chickpea
• tahini
• olive oil
• garlic salt
• onion powder
• turmeric
• allspice
• paprika
• salt
• black pepper

Instructions

1. 1 Add chickpeas to a small saucepan; bring to a boil. Cook until peas are soft and can be crushed with a spoon, about 10 minutes. Transfer to a blender.
2. 2 Add tahini, oil, garlic salt, onion powder, turmeric, allspice, cayenne pepper, paprika, salt, and pepper to the blender. Cover and hold lid down with a potholder; blend on high until mostly smooth, but still thick, 1 to 2 minutes.

By Muthanna Yacoub

Ingredients

• ✓ cayenne pepper
• tahini
• olive oil
• lemon juice
• garlic
• cumin
• salt
• sesame oil
• hot pepper sauce
• chickpea
• water

Instructions

1. 1 Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.

By Uncle Richard

Ingredients

• ✓ cayenne pepper
• chickpea
• yellow onion
• parsley
• garlic
• all-purpose flour
• lemon juice
• salt
• cumin
• coriander
• baking soda
• oil

Instructions

1. 1 Gather all ingredients.
2. 2 Place dried chickpeas into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
3. 3 Blend chickpeas, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed.
4. 4 Transfer falafel mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Divide falafel mixture into 12 portions and roll each with moistened hands to form a ball.
6. 6 Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• olive oil
• chicken breast
• onion
• ground beef
• garlic
• cinnamon
• allspice
• salt
• long grain rice
• chicken broth
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a heavy, oven-safe skillet over high heat. Cook chicken breasts on both sides until golden brown, about 5 minutes per side. Remove chicken breasts from skillet and set aside. Add onion and ground beef to the skillet; cook until onions are starting to brown, about 5 minutes. Add garlic and cook for 1 to 2 minutes. Season with cinnamon, allspice, salt, and cayenne pepper. Cook and stir for 2 minutes.
3. 3 Stir rice into the skillet until fully coated with oil and spices. Place chicken breasts on top of the rice and pour in broth. Cover skillet with a tight-fitting lid or aluminum foil.
4. 4 Bake in the preheated oven until rice has absorbed all liquid, about 20 minutes. Remove from oven and sprinkle with parsley before serving.

By KitchenDude

Ingredients

• ✓ cayenne pepper
• olive oil
• walnut
• breadcrumb
• red bell pepper
• garlic
• lemon juice
• pomegranate molasses
• salt
• paprika
• aleppo pepper flakes
• cumin
• parsley

Instructions

1. 1 Heat a skillet over medium heat. Add walnuts and drizzle with 1 tablespoon olive oil. Cook and stir frequently until walnuts smell toasted and are lightly browned, about 5 minutes. Remove from heat and transfer walnuts to a plate to cool. Reserve 2 or 3 to coarsely chop and use for garnish.
2. 2 Place the skillet over medium heat; add 1 tablespoon olive oil. Sprinkle in bread crumbs; cook and stir frequently until crumbs turn golden brown, 3 or 4 minutes. Remove from heat and sprinkle onto plate with walnuts.
3. 3 Place peppers in bowl of a food processor. Add walnuts, toasted bread crumbs, garlic, lemon juice, pomegranate molasses, salt, paprika, Aleppo pepper flakes, cumin, and cayenne pepper. Drizzle with remaining 2 tablespoons olive oil.
4. 4 Pulse on and off, scraping mixture down occasionally, until mixture is fairly fine and smooth. Transfer to a bowl; cover and refrigerate until chilled, about 2 hours.
5. 5 Transfer to a shallow serving bowl. Use the back of a spoon to swirl indentations on the surface to capture the garnishes. Garnish with reserved chopped walnuts, a drizzle of olive oil, pepper flakes, and chopped parsley.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• chickpea
• tahini
• lemon
• olive oil
• sun-dried tomato
• oil
• maple syrup
• nutritional yeast
• fennel seed
• onion
• salt
• black pepper

Instructions

1. 1 Place garbanzo beans, tahini, sun-dried tomatoes, lemon juice, olive oil, and maple syrup in the bowl of a food processor. Blend until smooth. Add in fennel seed, nutritional yeast, and onion; blend until smooth. Season to taste with salt, black pepper, and cayenne pepper.

By gurtess smyrnakins

Ingredients

• ✓ cayenne pepper
• active dry yeast
• sugar
• water
• all-purpose flour
• salt
• shortening
• ground beef
• tomato
• onion
• parsley
• green pepper
• salt
• black pepper

Instructions

1. 1 In a small bowl, mix active dry yeast, 1 tablespoon sugar and 1/2 cup warm water. Allow to stand approximately 5 minutes.
2. 2 In a large bowl, mix flour, salt, 3 tablespoons shortening, remaining sugar, remaining water and the yeast preparation. Knead until smooth. Use the remaining shortening to remove any dough sticking to the sides of the bowl, and to remove dough from fingers. Cover with a towel and place in a warm location until doubled in size, about 2 to 3 hours.
3. 3 In a medium bowl, mix ground beef, tomatoes, onions, parsley, green bell pepper, salt, cayenne pepper and black pepper. Chill in the refrigerator until ready to use.
4. 4 Preheat oven to 450 degrees F (230 degrees C). Lightly flour a large baking sheet.
5. 5 On a lightly floured surface, form dough into 12 balls. Separate each ball in half. Roll halves into balls. Place balls on the prepared baking sheet. Allow to stand approximately 10 minutes.
6. 6 Roll balls into 7 inch diameter circles. Spread approximately 1 1/2 tablespoons meat mixture over each circle. Bake in the preheated oven 15 to 20 minutes, or until beef is no longer pink and dough is lightly browned.

By Jane

Ingredients

• ✓ cayenne pepper
• carrot
• grapeseed oil
• cumin
• coriander
• salt
• black pepper
• yogurt
• tahini
• lemon juice
• garlic powder
• parsley
• aleppo pepper

Instructions

1. 1 Preheat the air fryer to 390 degrees F (200 degrees C).
2. 2 Toss carrot sticks with oil, cumin, coriander, salt, and pepper in a large bowl. Transfer to the air fryer basket and set timer for 5 minutes. Shake the basket and continue cooking until carrots are tender and starting to brown, about 5 minutes more.
3. 3 Meanwhile, whisk yogurt, tahini, lemon juice, garlic, and cayenne in a small bowl. Season with salt.
4. 4 Plate carrots and drizzle the sauce on top. Garnish with parsley and aleppo flakes.

By LauraF

Ingredients

• ✓ cayenne pepper
• garlic
• salt
• ground lamb
• onion
• parsley
• coriander
• cumin
• cinnamon
• allspice
• ginger
• black pepper
• bamboo skewer

Instructions

1. 1 Mash garlic into a paste with salt using a mortar and pestle or the flat side of a chef's knife on your cutting board.
2. 2 Mix garlic into lamb with onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended.
3. 3 Form mixture into 28 balls. Form each ball around the tip of a skewer, flattening it into a 2-inch oval; repeat with remaining skewers. Place kebabs onto a baking sheet, cover, and refrigerate for at least 30 minutes, or up to 12 hours.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Cook skewers on the preheated grill, turning occasionally, until browned and cooked through, about 5 to 6 minutes. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C).
6. 6 Serve hot and enjoy!

By SRKELZ

Ingredients

• ✓ cayenne pepper
• onion
• cilantro
• meatless ground beef substitute
• paprika
• greek seasoning
• cumin
• cinnamon
• salt
• black pepper
• pita bread
• lettuce
• tomato
• onion
• tzatziki

Instructions

1. 1 Preheat an outdoor grill to medium-high heat and lightly oil the grate.
2. 2 Combine onion and cilantro in the bowl of a food processor; pulse until minced. Add ground beef substitute, paprika, Greek seasoning, cumin, cinnamon, cayenne, salt, and pepper; pulse until well combined. Form mixture into eight 4x2-inch patties.
3. 3 Cook patties on the preheated grill until no longer pink in the center, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 Fill each pita half with shredded lettuce, diced tomato, diced onion, 1 tablespoon tzatziki, and a cooked patty.

By RyanC Miami

Ingredients

• ✓ cayenne pepper
• chickpea
• onion
• parsley
• garlic
• egg
• cumin
• coriander
• salt
• lemon juice
• baking powder
• black pepper
• bread crumb
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Mash chickpeas in a bowl using a masher. Combine mashed chickpeas, onions, parsley, and garlic in a blender; blend until smooth.
3. 3 Mix eggs, cumin, coriander, salt, lemon juice, baking powder, black pepper, and cayenne together in a bowl. Add chickpea mixture and mix together. Add bread crumbs slowly and combine using your hands until mixture will hold together when frying.
4. 4 Heat oil in a skillet over medium-high heat. Form mixture into twelve 3-inch diameter patties. Fry patties in hot oil until browned, 3 to 4 minutes per side.

By Dani