Type what you have

Ingredients

• ✓ cayenne pepper
• chile oil
• onion
• garlic
• red bell pepper
• quinoa
• vegetable broth
• chipotle pepper powder
• black bean
• corn kernel

Instructions

1. 1 Heat chile oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until lightly browned, 5 to 7 minutes. Add bell pepper; cook and stir until slightly tender, 1 to 2 minutes.
2. 2 Stir in quinoa, then pour in vegetable broth; season with chipotle pepper powder and cayenne pepper. Bring to a boil, cover the saucepan, reduce heat to low, and simmer until quinoa is tender, about 20 minutes.
3. 3 Stir black beans and corn into quinoa mixture until well combined. Simmer until beans and corn are heated through, about 5 minutes more.

By JampampJ

Ingredients

• ✓ cayenne pepper
• chickpea
• cherry tomato
• feta cheese
• basil
• honey
• garlic
• red wine vinegar
• cider vinegar
• olive oil
• black pepper
• salt

Instructions

1. 1 Toss chickpeas, tomatoes, feta cheese, and basil together in a large bowl. Set aside.
2. 2 Place honey in a small microwave-safe bowl; microwave until warm about 30 seconds. Stir in garlic, red wine vinegar, cider vinegar, oil, black pepper, cayenne pepper, and salt.
3. 3 Pour vinaigrette over chickpea mixture; toss to coat. Cover the bowl with plastic wrap; refrigerate before serving, 1 hour .

By Giardino

Ingredients

• ✓ cayenne pepper
• russet potato
• kosher salt
• water
• egg
• celery
• onion
• parsley
• chive
• paprika
• mayonnaise
• apple cider vinegar
• dijon mustard
• kosher salt
• black pepper

Instructions

1. 1 Place potatoes in a pot with ¼ cup salt; cover with cold water. Bring to a boil over high heat, reduce heat to medium-low, and simmer until tender, about 40 minutes (depending on potato size). Transfer potatoes to a plate; cool to room temperature, about 30 minutes.
2. 2 Peel and discard potato skins; cut into larger-than-bite-sized pieces, they will break down slightly when tossed with dressing. Transfer potatoes to a large bowl; fold in eggs, celery, onion, and parsley. Set aside.
3. 3 Whisk mayonnaise, vinegar, mustard, 1 teaspoon salt, black pepper, and cayenne pepper together in a bowl; fold into potato mixture until well combined. Cover the bowl with plastic wrap; refrigerate until chilled, 2 to 3 hours.
4. 4 Taste for seasonings and texture; add salt and mayonnaise as desired. Garnish with chives and paprika before serving.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• mayonnaise
• white vinegar
• dijon mustard
• kosher salt
• black pepper
• white sugar
• celery
• red bell pepper
• carrot
• green onion
• jalapeno pepper
• poblano pepper
• elbow macaroni
• water
• mayonnaise

Instructions

1. 1 Whisk 1 cup mayonnaise, vinegar, Dijon, salt, black pepper, and cayenne pepper together in a bowl until dressing is well blended; whisk in sugar.
2. 2 Stir celery, bell pepper, carrot, green onions, jalapeño pepper, and poblano pepper into dressing. Cover the bowl with plastic wrap; refrigerate until macaroni is ready.
3. 3 Bring a large pot of generously salted water to a boil. Cook macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain in a colander for about 5 minutes, shaking out the moisture from time to time, but do not rinse.
4. 4 Transfer macaroni to a large bowl; toss to separate. Cool to room temperature, 10 to 15 minutes. Macaroni should be sticky.
5. 5 Add celery mixture to macaroni; stir until evenly distributed. Cover the bowl with plastic wrap; refrigerate until macaroni absorbs dressing, 4 hours to overnight.
6. 6 Stir salad; stir water and remaining 1 tablespoon mayonnaise into salad to refresh before serving.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• cabbage
• tomato
• red onion
• jalapeno pepper
• cilantro
• lime juice
• red wine vinegar
• chili powder
• black pepper
• salt

Instructions

1. 1 Combine cabbage, tomatoes, red onion, jalapeños, 2 tablespoons jalapeño juice, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate until flavors blend, 1 to 2 hours.

By mommy

Ingredients

• ✓ cayenne pepper
• spaghetti
• salad dressing
• parmesan cheese
• sesame seed
• poppy seed
• seasoning salt
• paprika
• garlic powder
• black pepper
• cucumber
• red onion
• tomato

Instructions

1. 1 Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl.
2. 2 Whisk salad dressing, cheese, seeds, salt, paprika, garlic powder, and peppers together until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.

By CORWYNN DARKHOLME

Ingredients

• ✓ cayenne pepper
• english cucumber
• kosher salt
• cherry tomato
• red onion
• red bell pepper
• kalamata olive
• green olive
• oregano
• salt
• black pepper
• red wine vinegar
• olive oil
• feta cheese
• oregano

Instructions

1. 1 Peel off a few strips of cucumber skin using a channel knife, creating a striped pattern. Cut cucumbers in half crosswise. Cut each half into quarters before cutting into 1/4- to 1/2-inch slices. Place into a colander; toss with some kosher salt and let sit for 10 to 15 minutes.
2. 2 Meanwhile, cut cherry tomatoes in half. Rinse cucumbers; drain thoroughly for 10 to 15 minutes more.
3. 3 While cucumbers are draining, slice onion thinly. Cut bell pepper into strips. Turn knife diagonally and cut strips into diamond-shaped pieces. Slice Kalamata and green olives.
4. 4 Combine cucumbers, tomatoes, onion, bell pepper, olives, and 2 tablespoons oregano in a bowl. Season with salt, black pepper, and cayenne. Sprinkle in vinegar and toss thoroughly. Drizzle in olive oil. Add about 2/3 of the feta cheese and toss again. Cover with plastic wrap and refrigerate for 30 to 60 minutes.
5. 5 Give the salad another mix. Taste and season as desired. Scatter remaining feta cheese on top and garnish with remaining oregano.

By John Mitzewich

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
• 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

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
• delicata squash
• olive oil
• salt

Instructions

1. 1 Gather all ingredients. Preheat the oven to 450 degrees F (232 degrees C). Line a rimmed baking sheet with parchment paper or a silicone mat.
2. 2 Place squash halves cut-side down on a cutting board. Cut into 3/8-inch slices.
3. 3 Transfer slices to a large bowl. Drizzle with olive oil; add salt and cayenne pepper. Toss until squash is well coated.
4. 4 Arrange squash in a single layer on the prepared baking sheet.
5. 5 Bake in the preheated oven until the bottoms are browned and squash is tender, 12 to 18 minutes.

By John Mitzewich

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
• brown sugar
• paprika
• black pepper
• salt
• garlic powder
• cumin

Instructions

1. 1 Whisk brown sugar, paprika, black pepper, cayenne pepper, salt, garlic powder, and cumin together in a bowl until no lumps of brown sugar remain.

By Desarie Gonzales

Ingredients

• ✓ cayenne pepper
• dressing
• black pepper
• creole seasoning
• garlic powder

Instructions

1. 1 In a medium bowl, mix 3/4 Italian dressing, cayenne pepper, black pepper, Creole seasoning, and garlic powder. Rub over turkey, using remaining Italian dressing to fill cavity. Allow turkey to marinate 8 hours, or overnight, before deep-frying as desired.

By BDWERNER

Ingredients

• ✓ cayenne pepper
• bratwurst
• light beer
• brown sugar
• bacon

Instructions

1. 1 Poke bratwurst several times with a small fork and place into a saucepan. Pour in beer and bring to a boil. Reduce heat to medium and simmer for 15 minutes. Remove bratwurst from beer and allow to cool to room temperature.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
3. 3 Toss brown sugar and cayenne pepper together in a large bowl and set aside.
4. 4 Cut each boiled bratwurst into thirds. Wrap each piece with 1/2 strip bacon; secure with a toothpick. Toss bacon wrapped bratwurst with cayenne mixture to coat, then place on the prepared baking sheet.
5. 5 Bake in the preheated oven until bacon is brown and crisp, 25 to 35 minutes.

By Ssharp

Ingredients

• ✓ cayenne pepper
• vegetable oil
• ranch salad dressing mix
• garlic salt
• pretzel

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Mix vegetable oil, dry ranch dressing mix, garlic salt, and cayenne pepper together In a medium bowl.
3. 3 Place pretzels in a medium baking dish; coat with vegetable oil mixture.
4. 4 Bake pretzels in the preheated oven, stirring occasionally, until toasted and crispy, about 2 hours.

By K Tansey

Ingredients

• ✓ cayenne pepper
• oil
• egg
• spicy cheese-flavored cornmeal snack
• dill pickle

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Place beaten egg in a flat dish.
3. 3 Place Cheetos® and cayenne in a food processor. Pulse until crumbs are achieved. Pour into a separate bowl.
4. 4 Dip a pickle slice in the egg and coat with Cheetos® crumb mixture. Transfer to a plate. Repeat with remaining pickle slices.
5. 5 Fry pickle slices in the hot oil, working in batches, for 3 minutes. Transfer to a paper towel-lined plate and let sit for 2 minutes for final crisping.

By Soup Loving Nicole

Ingredients

• ✓ cayenne pepper
• olive oil
• seafood seasoning
• peanut
• salt

Instructions

1. 1 Preheat an air fryer to 320 degrees F (160 degrees C).
2. 2 Whisk together olive oil, seafood seasoning, and cayenne pepper in a large bowl. Add peanuts and stir to coat. Transfer to the air fryer basket.
3. 3 Cook in the preheated air fryer for 10 minutes. Toss and continue cooking for 10 minutes more.
4. 4 Remove the basket from the air fryer. Season peanuts with salt, toss, and cook for 5 minutes more. Transfer peanuts to a paper towel-lined plate and let cool.

By Soup Loving Nicole

Ingredients

• ✓ cayenne pepper
• ranch salad dressing
• hot pepper sauce
• hot pepper sauce
• chili powder

Instructions

1. 1 Gather the ingredients.
2. 2 Combine salad dressing, hot pepper sauces, cayenne pepper, and chili powder in a bowl.
3. 3 Chill in the refrigerator for at least 1 hour.

By PRINCESSCOOK1

Ingredients

• ✓ cayenne pepper
• cheddar cheese
• garlic powder
• hot sauce
• beer

Instructions

1. 1 Process Cheddar cheese chunks in the bowl of a food processor until crumbly. Add garlic powder, cayenne, and hot sauce. Begin pouring in the beer a little at a time, mixing until desired consistency has been reached.
2. 2 Refrigerate for at least 30 minutes before serving.

By germanyjess

Ingredients

• ✓ cayenne pepper
• sour cream
• horseradish
• chive
• lemon juice

Instructions

1. 1 Stir together sour cream, horseradish, chives, lemon juice, and cayenne pepper in a small bowl until well combined. Cover and chill in the refrigerator for at least 2 hours before serving.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• sour cream
• mayonnaise
• cottage cheese
• salsa
• lemon juice
• yogurt

Instructions

1. 1 Combine sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice, and yogurt in a blender and puree until smooth. Chill for 1 hour before serving.

By Sara

Ingredients

• ✓ cayenne pepper
• egg yolk
• lemon juice
• butter
• kosher salt

Instructions

1. 1 Fill a small pot with water to a depth of 2 inches; bring to a simmer over medium heat.
2. 2 Whisk egg yolks and 1 teaspoon lemon juice in a medium heatproof bowl until well combined and smooth. Set bowl over the simmering water and whisk constantly, moving bowl on and off heat occasionally, until thickened, light yellow, and doubled in volume. The mixture should "ribbon" slightly when a whisk comes in and out. Remove from heat.
3. 3 Drizzle melted butter into the egg mixture, a few drops at a time, whisking constantly. Add remaining lemon juice in 2 batches as mixture thickens. Whisk constantly until all butter is incorporated. Whisk in salt and cayenne pepper. Serve immediately.

By NicoleMcmom

Ingredients

• ✓ cayenne pepper
• butter
• asparagus
• honey
• garlic powder

Instructions

1. 1 Melt butter in a large skillet over medium-low heat. Cook asparagus in hot butter, stirring a few times, until tender, 6 to 8 minutes.
2. 2 Drizzle honey over asparagus and stir to coat; season with garlic powder and cayenne pepper.

By Hannah

Ingredients

• ✓ cayenne pepper
• sweet white corn kernel
• water
• salt
• butter

Instructions

1. 1 After cutting corn from kernels, scrape cobs using the dull side of the knife to collect sweet milky liquid at the base of kernels. Toss corn kernels to separate them and make sure no corn silk remains.
2. 2 Place 1/2 of the kernels in a medium saucepan; set aside. Place remaining kernels in the bowl of a blender. Add cold water to the blender. Blend on the highest setting until completely smooth, 1 to 2 minutes. Pour mixture into the saucepan with kernels.
3. 3 Place the saucepan over medium-high heat and bring to a simmer. Season with salt and cayenne pepper. Bring to a simmer and stir. Reduce heat to medium-low and continue to simmer for about 30 minutes, stirring occasionally.
4. 4 Reduce heat to the lowest setting and add butter. Using an immersion blender, mix soup in several pulses until butter emulsifies into soup and mixture comes together and looks creamy, about 30 seconds.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• chicken wing
• butter
• hot sauce
• black pepper

Instructions

1. 1 Preheat grill for high heat.
2. 2 Lightly oil the grill grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook.
3. 3 Melt the butter in a saucepan, and mix in the hot sauce, cayenne pepper, and black pepper.
4. 4 Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated.

By ecarley

Ingredients

• ✓ cayenne pepper
• cider vinegar
• brown sugar
• salt
• red pepper flakes

Instructions

1. 1 Stir together vinegar, brown sugar, kosher salt, red pepper flakes, and cayenne pepper in a small bowl until combined. Allow to sit at room temperature until flavors meld, 4 to 8 hours.

By Mary

Ingredients

• ✓ cayenne pepper
• salt
• oregano
• paprika
• black pepper

Instructions

1. 1 Combine salt, oregano, paprika, cayenne pepper, and black pepper in a resealable plastic bag; shake well to mix.

By azstud

Ingredients

• ✓ cayenne pepper
• russet potato
• thyme
• salt
• black pepper
• duck fat

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place potato wedges in a bowl; sprinkle thyme, cayenne, salt, and black pepper over the top. Drizzle melted duck fat over potatoes and toss to coat.
3. 3 Transfer potatoes, skin-side down, to the prepared baking sheet. Season wedges again with salt.
4. 4 Bake in the preheated oven for 40 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• pork chop
• salt
• black pepper
• vegetable oil

Instructions

1. 1 Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours.
2. 2 Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil.
3. 3 Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.

By John Mitzewich