Skip to content

Type what you have

Cook with

cayenne pepper ×
Mayan Hot Chocolate
Drink Mexican

Mayan Hot Chocolate

4.6

Prep
5 min
Cook
2 min
Total
7 min

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

Heavenly Drinkable Chocolate
Drink

Heavenly Drinkable Chocolate

4.7

Prep
5 min
Cook
10 min
Total
15 min

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

Rich Spiced Hot Chocolate
Drink

Rich Spiced Hot Chocolate

2.5

Prep
10 min
Cook
5 min
Total
15 min

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

Homemade Sports Drink (aka Greaterade)
Drink American

Homemade Sports Drink (aka Greaterade)

4.5

Prep
Cook
Total

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

Micheladas with Tajin
Drink Mexican

Micheladas with Tajin

5.0

Prep
5 min
Cook
Total
5 min

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

Creamy Roasted Parsnip Soup
Drink European

Creamy Roasted Parsnip Soup

4.7

Prep
30 min
Cook
50 min
Total
80 min

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

Baked Coconut Shrimp
Dinner Caribbean

Baked Coconut Shrimp

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
  2. 2 Rinse shrimp; pat dry with paper towels.
  3. 3 Combine cornstarch, salt, and cayenne pepper in a shallow bowl. Add coconut flakes to a separate shallow bowl. Beat egg whites in a third shallow bowl until foamy.
  4. 4 Dredge 1 shrimp in cornstarch mixture; shake off excess. Dip into beaten egg whites. Left up so excess drips back into the bowl. Press into coconut to completely coat. Place coated shrimp, unstacked, on the prepared baking sheet. Repeat with remaining shrimp.
  5. 5 Bake in the preheated oven until outsides bright pink, centers opaque and no longer transparent, and coconut is browned, 15 to 20 minutes, flipping shrimp halfway through.
  6. 6 Enjoy!

By girlbob

Trini Style Chicken
Dinner Caribbean

Trini Style Chicken

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Stir together the garlic powder, salt, cayenne pepper, and sazon seasoning in a shallow dish. Coat chicken pieces with this mixture.
  2. 2 Heat a Dutch oven or heavy skillet with a lid over medium heat for at least 3 minutes. Sprinkle the sugar over the bottom of the pan, and stir gently until it becomes liquid and caramelizes. Add the chicken, cover, and cook for about 25 minutes.
  3. 3 Remove cover, and cook for another 15 to 20 minutes, letting the juices cook down until they are almost gone. Add the bok choy, and cook just until wilted.

By Kimberly

Caribbean-Spiced Pork Side Ribs
Dinner Caribbean

Caribbean-Spiced Pork Side Ribs

4.2

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice.
  3. 3 Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.

By MICHELLE0011

Caribbean-Spiced Roast Chicken
Dinner Caribbean

Caribbean-Spiced Roast Chicken

4.3

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 In a small bowl, combine the lime juice, rum, and brown sugar; set sauce aside.
  3. 3 Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture.
  4. 4 Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the reserved sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.

By MICHELLE0011

Caribbean BBQ Sauce II
Pantry Caribbean

Caribbean BBQ Sauce II

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender.
  3. 3 Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.

By BAJATHECAT

Jerk Pork Chops
Dinner Caribbean

Jerk Pork Chops

3.9

Prep
15 min
Cook
10 min
Total
745 min

Instructions

  1. 1 Blend water, lemon juice, onion, brown sugar, green onion, oil, salt, allspice, cinnamon, black pepper, thyme, and cayenne pepper in a blender or food processor until smooth. Reserve 1/2 cup for basting.
  2. 2 Place pork chops into a shallow glass dish. Pour remaining marinade over chops, then cover and refrigerate for at least 12 hours, but no longer than 24 hours.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate. Place the grate 4 to 5 inches above the heat source.
  4. 4 Remove pork chops from marinade and shake off excess. Discard remaining marinade.
  5. 5 Arrange chops on the preheated grill, cover, and cook until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By Marvin

Faux Jerk Chicken
Dinner Caribbean

Faux Jerk Chicken

4.7

Prep
20 min
Cook
15 min
Total
1475 min

Instructions

  1. 1 In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally.
  2. 2 Preheat the grill for high heat.
  3. 3 Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.

By BETHMCAFEE

Perfect Baked Jerk Chicken
Dinner Caribbean

Perfect Baked Jerk Chicken

4.6

Prep
15 min
Cook
85 min
Total
220 min

Instructions

  1. 1 Mix salt, allspice, brown sugar, onion powder, garlic, nutmeg, black pepper, ginger, cayenne pepper, cinnamon, and thyme in a large bowl; add chicken pieces and toss to coat with seasoning mix. Cover and marinate in the refrigerator, 2 to 4 hours.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Pour vegetable oil into a 9x13-inch baking dish.
  3. 3 Place chicken pieces skin-side up into the baking dish. Bake in the preheated oven until juices run clear and chicken is no longer pink near the bone, 1 hour 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  4. 4 Turn the oven on to broil, and cook until the skin crisps, 2 to 5 minutes.

By angielee26

Jerk Marinade Seasoning Rub
Pantry Caribbean

Jerk Marinade Seasoning Rub

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt, ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary in a bowl until well combined. Store the finished seasoning in a sealed glass jar to maintain its intense aroma and freshness.

By awakenedone

Chef John's Grilled Jerk Pork Tenderloin
Dinner Caribbean

Chef John's Grilled Jerk Pork Tenderloin

4.6

Prep
25 min
Cook
25 min
Total
290 min

Instructions

  1. 1 Cut tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise so you have 3 pieces that are similar in size.
  2. 2 Make the marinade: Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down the sides as needed.
  3. 3 Pour marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours.
  4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate.
  5. 5 Grill pork on the preheated grill, moving as necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and the pork lifts easily from the grill, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By John Mitzewich

Jamaican Rice and Peas
Dinner Caribbean

Jamaican Rice and Peas

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Rinse rice in a fine strainer.
  2. 2 Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper.
  3. 3 Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

By In the Kitchen with Iesha

Baked Coconut Chicken Fingers with Passion Fruit Sauce
Dinner Caribbean

Baked Coconut Chicken Fingers with Passion Fruit Sauce

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
  2. 2 Pour the can of coconut milk into a large bowl. Add chicken tenders and toss to coat.
  3. 3 Combine coconut flour, almond flour, salt, ginger, cayenne pepper, and turmeric on a large plate or in a shallow dish. Place shredded coconut and eggs in separate shallow bowls.
  4. 4 Roll each chicken tender in the flour mixture. Dip in the egg and roll in coconut. Place tenders on the prepared sheet pan; coat with cooking spray.
  5. 5 Bake in the preheated oven until a meat thermometer inserted into the center of the largest chicken tender reads 165 degrees F (74 degrees C), 20 to 25 minutes. Broil until outsides are browned and toasted if desired, 1 to 2 minutes. Be sure to watch carefully to avoid scorching.
  6. 6 Melt butter in a nonstick skillet over medium heat. Add sugar and salt; stir to dissolve. Add bananas and pineapple; cook, stirring gently, until heated through, 3 to 5 minutes.
  7. 7 Combine cornstarch and coconut milk in a small bowl; stir into the skillet with the fruit mixture. Cook, stirring gently, until slightly thickened, 2 to 3 minutes. Add passion fruit pulp. Stir for 1 to 2 minutes more. Serve sauce over the coconut chicken tenders.

By Bibi

Vegan Puerto Rican Empanadas
Dinner Caribbean

Vegan Puerto Rican Empanadas

5.0

Prep
30 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Combine water, TVP, and soy sauce in a large pan over high heat. Cook and stir until water is mostly evaporated. Reduce heat to medium. Add garlic, sazon, adobo sauce, oregano, and cumin. Continue cooking until TVP starts to firm up, about 5 minutes, increasing heat if necessary. Add cayenne and liquid smoke and cook until the mixture starts sticking to the pan, about 5 minutes. Stir in tomato paste and mix vegan meat well.
  2. 2 Mix flour, salt, baking powder, and baking soda together in a large bowl. Make a well in the center and add water and 1/4 cup vegetable oil. Mix with your hands and knead until all flour is incorporated. Cut dough into 12 pieces and roll into balls. Place dough balls in the bowl and cover; let sit for 3 to 4 minutes. Roll a dough ball out into a 6-inch circle and fill with vegan meat and shredded cheese. Dip a finger in water and moisten the edges of the dough before folding over and crimping empanada edges using a fork. Repeat with remaining dough balls and fillings.
  3. 3 Heat 1 cup vegetable oil in a deep pan over medium-high heat. Add 2 or 3 empanadas as a time to the hot oil and fry until both sides are a light golden color, about 5 minutes total. Transfer fried empanadas to a plate lined with paper towels to absorb any excess oil.

By NYEco1

Conch Fritters
Appetizer Caribbean

Conch Fritters

4.8

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  2. 2 Make the fritters: Mix flour, milk, and egg in a large bowl until smooth. Season with cayenne pepper, seasoned salt, salt, and pepper. Mix in conch meat, celery, onion, bell pepper, and garlic.
  3. 3 Drop the batter by rounded tablespoons into hot oil in batches; fry until golden brown on all sides, about 5 minutes. Drain on paper towels.
  4. 4 Make the dipping sauce: Mix ketchup, lime juice, mayonnaise, hot sauce, salt, and pepper together in a small bowl. Serve dipping sauce on the side with fritters.

By Cynthia Russell

Caribbean Fish With Mango Salsa
Dinner Caribbean

Caribbean Fish With Mango Salsa

4.5

Prep
45 min
Cook
10 min
Total
85 min

Instructions

  1. 1 Mix together paprika, curry powder, cumin, allspice, ginger, coriander, salt, black pepper, fennel, and cayenne pepper in a bowl; set aside.
  2. 2 In a bowl, lightly toss mango, pineapple, red bell pepper, black beans, red onion, and cilantro in a bowl; pour lime juice over mango mixture and toss again. Cover the bowl and refrigerate until chilled, at least 30 minutes.
  3. 3 Whisk together egg and milk in a bowl. In a separate shallow bowl, stir panko crumbs with coconut. Stir about 1 tablespoon of the spice mix, or to taste, into the panko crumb mixture.
  4. 4 Heat olive oil in a skillet over medium heat. Dip tilapia fillets into egg mixture, then press gently into panko crumb mixture to coat both sides of fillets. Brush off any loose crumbs, then lay fillets into the hot oil. Pan-fry until fish is opaque inside and golden brown outside, 3 to 5 minutes per side. Serve with mango salsa.

By Michaelc

Simple Pork Rib Dry Rub

Simple Pork Rib Dry Rub

3.7

Prep
10 min
Cook
Total
10 min

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

Meat Candy
Appetizer

Meat Candy

5.0

Prep
20 min
Cook
50 min
Total
70 min

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

Egg Butter
Lunch

Egg Butter

4.0

Prep
10 min
Cook
15 min
Total
45 min

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

Quick and Easy Grilled Pork Chops
Dinner

Quick and Easy Grilled Pork Chops

4.3

Prep
10 min
Cook
15 min
Total
85 min

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

Loga's Microwave Chicken
Dinner

Loga's Microwave Chicken

4.2

Prep
Cook
Total

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