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
• water
• peanut butter
• soy sauce
• lemon juice
• corn syrup
• sherry

Instructions

1. 1 Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.

By Sara

Ingredients

• ✓ cayenne pepper
• chicken
• vegetable oil
• coconut milk
• water
• ginger root
• fish sauce
• lime juice
• turmeric
• green onion
• cilantro

Instructions

1. 1 Cut chicken into thin strips and saute in oil for to 2 to 3 minutes until the chicken turns white.
2. 2 In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, fish sauce, lime juice, cayenne powder and turmeric. Simmer until the chicken is done, 10 to 15 minutes.
3. 3 Sprinkle with scallions and fresh cilantro and serve steaming hot.

By MARBALET

Ingredients

• ✓ cayenne pepper
• peanut butter
• green onion
• soy sauce
• lemon juice
• brown sugar
• garlic
• coriander
• pork tenderloin
• water chestnut
• green bell pepper
• red bell pepper
• sweet onion
• skewer

Instructions

1. 1 In a medium bowl, mix peanut butter, green onions, soy sauce, lemon juice, brown sugar, garlic, coriander, and cayenne pepper; add pork, and stir to coat. Cover, and marinate in the refrigerator at least 30 minutes.
2. 2 Preheat grill for high heat. Thread marinated pork, water chestnuts, green bell pepper, red bell pepper, and sweet onion alternately onto skewers. Transfer remaining marinade to a small saucepan, bring to a boil, and cook for several minutes.
3. 3 Lightly oil grate. Cook skewers for 10 minutes, or to desired doneness. Turn skewers while grilling to cook evenly, and brush with boiled marinade during last few minutes.

By PAULCHASE

Ingredients

• ✓ cayenne pepper
• all-purpose flour
• cumin
• salt
• vegetable oil
• pork chop
• chicken broth
• coconut milk
• peanut butter
• honey
• ginger
• green onion
• red bell pepper
• peanut
• cilantro

Instructions

1. 1 On a plate, combine flour, cumin, cayenne pepper, and 1/2 teaspoon of salt. Stir to distribute the spices. Coat pork chops with flour mixture, and shake off any excess.
2. 2 Heat oil in a large skillet over medium-high heat. Place pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through.
3. 3 While the pork chops cook, stir together chicken broth, coconut milk, peanut butter, honey, ginger, and 1/4 teaspoon of salt.
4. 4 Remove pork chops to a serving platter, and keep warm.
5. 5 Pour peanut sauce into the skillet. Cook, stirring constantly, for 2 minutes, or until thickened. Pour peanut sauce over chops, and garnish with green onion, bell pepper, peanuts, and cilantro.

By JDOERINGPA

Ingredients

• ✓ cayenne pepper
• brown sugar
• fish sauce
• garlic
• onion
• vegetable oil
• soy sauce
• coriander
• ginger
• cumin
• turmeric
• lemongrass
• beef top sirloin
• metal skewer

Instructions

1. 1 Whisk together brown sugar, fish sauce, garlic, onion, oil, soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth.
2. 2 Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade.
3. 3 Cut beef sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir beef into marinade until beef is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours.
4. 4 Preheat an outdoor grill for high heat. Lightly oil the grate.
5. 5 Remove beef from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade.
6. 6 Arrange skewers on the preheated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• lemongrass
• fish sauce
• brown sugar
• rice vinegar
• garlic
• ginger root
• soy sauce
• onion
• vegetable oil
• coriander
• cumin
• turmeric
• beef tri tip roast

Instructions

1. 1 Place lemongrass (bruised and chopped—see Chef's Notes), fish sauce, brown sugar, rice wine vinegar, garlic, ginger, soy sauce, onion, vegetable oil, coriander, cumin, turmeric, and cayenne pepper in a large mixing bowl; whisk until thoroughly mixed.
2. 2 Poke both sides of tri-tip roast numerous times with the tines of a fork to allow marinade to penetrate into the roast; add to marinade and toss to coat. Cover bowl with plastic wrap; refrigerate 2 to 12 hours, occasionally flipping roast and poking it more with a fork.
3. 3 Remove roast from marinade, allowing excess to drip off; place on a paper-towel-lined tray to drain briefly. Reserve marinade.
4. 4 Preheat an outdoor grill to 325 degrees F (165 degrees C), indirect heat, and lightly oil the grate.
5. 5 Cook on the preheated grill over indirect heat, covered, basting with marinade and turning occasionally, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 130 to 135 degrees F (54 degrees C). Transfer roast to a cutting board; rest before slicing, at least 20 minutes.
6. 6 Heat any remaining marinade in a saucepan to a boil; simmer 1 or 2 minutes. Serve sauce with roast.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• coconut
• raisin
• apple
• kiwi
• cantaloupe
• watermelon
• ginger
• coconut milk
• white sugar
• lemon
• coriander
• cumin
• mint
• white sugar
• cashew
• butter

Instructions

1. 1 Cover a baking sheet with aluminum foil.
2. 2 Cook and stir butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander in a skillet over medium-low heat until sugar has dissolved and cashews are browned, 7 to 10 minutes.
3. 3 Spread cashews over the prepared baking sheet to cool.
4. 4 Place lemon juice and 1/2 cup sugar in a blender. Blend until sugar is dissolved. Add coconut milk and ginger; blend until smooth.
5. 5 Combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl
6. 6 Pour coconut mixture over fruit and gently toss to coat.
7. 7 Sprinkle cooled cashews over fruit salad.

By Ohana Family

Ingredients

• ✓ cayenne pepper
• lime
• peanut
• green onion
• carrot
• mung bean sprout
• paprika
• garlic powder
• lemon juice
• brown sugar
• milk
• soy sauce
• water
• peanut butter
• peanut oil
• egg
• vegetable oil
• rice noodle

Instructions

1. 1 Submerge the rice noodles in a large bowl of hot water for about an hour.
2. 2 Pour 1/2 tablespoon of oil into a large skillet, and add eggs. Scramble into medium-sized pieces, and transfer to plate. Set aside.
3. 3 In a saucepan, mix together peanut oil, peanut butter, water, soy sauce, milk, brown sugar, and lemon juice. Season with garlic powder and paprika. Heat until sauce is smooth. Season liberally with cayenne pepper.
4. 4 Drain noodles; noodles should be very flexible, but still relatively firm. Heat remaining 1 1/2 tablespoons vegetable oil in a large saucepan or wok. Cook noodles in oil, stirring constantly, until they are tender, about 2 minutes. Stir in peanut sauce, sprouts, carrots, scallions, ground peanuts, and the scrambled eggs. Continue to cook over low heat until vegetables are crisp-tender, about 5 minutes. Serve immediately, garnished with lime wedges.

By SKLIMCZAK

Ingredients

• ✓ cayenne pepper
• lime
• lime juice
• butter
• yogurt
• coconut milk
• chicken breast
• salt
• sugar
• ginger root
• garlic
• onion
• olive oil
• bay leaf
• allspice
• clove
• black pepper
• paprika
• nutmeg
• coriander
• turmeric
• cumin
• cinnamon
• curry powder

Instructions

1. 1 Combine curry powder, cinnamon, cumin, turmeric, coriander, nutmeg, paprika, cayenne pepper, black pepper, cloves, allspice, and bay leaves in a large skillet. Cook over medium heat for 5 minutes, stirring occasionally, allowing the oils in the spices to activate. Pour olive oil into the skillet and add onion. Cook and stir until lightly browned, about 5 minutes. Stir in garlic, ginger, sugar, and salt; cook and stir for 5 minutes.
2. 2 Add chicken pieces, coconut milk, yogurt, and butter to the skillet. Bring to a boil, slightly reduce heat, and simmer until sauce reduces to desired thickness, about 30 minutes.
3. 3 Remove and discard bay leaves. Stir in lime juice and serve with lime wedges on the side.

By Matthieu Duquette

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