Type what you have

Ingredients

• ✓ cayenne pepper
• cornstarch
• white wine
• peanut oil
• green onion
• scallop
• clam juice
• salt
• ginger
• water chestnut

Instructions

1. 1 In a small bowl, dissolve cornstarch in 1/4 cup dry white wine. Set aside.
2. 2 In a large skillet, heat peanut oil on medium-high heat until almost smoking. Remove the skillet from heat and add green onions. Return the skillet to heat and cook, stirring constantly, until the scallions are soft.
3. 3 Add the scallops to the skillet. Cook the scallops for 1 minute, stirring constantly.
4. 4 Add clam juice or broth to the skillet. Continue stirring. Add salt and red pepper or hot sauce to taste. Stir in ginger and water chestnuts.
5. 5 Stir in the mixture of dissolved cornstarch and white wine. Turn the heat to high, and cook the mixture until it boils and thickens.

By CHRISTYJ

Ingredients

• ✓ cayenne pepper
• water
• yeast
• vegetable oil
• white sugar
• self-rising flour
• barbecued pork
• green onion
• sesame oil
• hoisin sauce

Instructions

1. 1 Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
2. 2 Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
3. 3 Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
4. 4 Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
5. 5 Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
6. 6 Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
7. 7 Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.
8. 8 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• chicken breast
• cornstarch
• vegetable oil
• garlic
• soy sauce
• white wine vinegar
• water
• sugar
• green onion

Instructions

1. 1 Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
2. 2 Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

By PUSATERI

Ingredients

• ✓ cayenne pepper
• chicken thigh
• garlic
• soy sauce
• ginger
• five-spice powder
• white pepper
• salt
• rice vinegar
• egg
• tempura batter mix
• peanut oil
• thai basil
• green onion

Instructions

1. 1 Mix chicken, garlic, soy sauce, ginger, five-spice powder, white pepper, salt, vinegar, and cayenne pepper together in a large bowl until well combined. Let marinate for 10 minutes.
2. 2 Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C).
3. 3 Whisk egg in a small bowl until smooth. Place dry tempura mix into a second small bowl. Dip chicken pieces one at a time into egg, then dredge in tempura mix, shaking off any excess.
4. 4 Working in batches, lower chicken carefully into hot oil and fry until golden brown, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain and season with salt and pepper.
5. 5 Transfer chicken to a platter and garnish with basil leaves and green onions.

By brandon

Ingredients

• ✓ cayenne pepper
• soy sauce
• honey
• rice wine
• sake
• dry sherry
• hoisin sauce
• ketchup
• brown sugar
• garlic
• five-spice powder
• black pepper
• curing salt
• pork butt
• red food coloring
• kosher salt

Instructions

1. 1 Place soy sauce, honey, rice wine, hoisin sauce, ketchup, brown sugar, garlic, five-spice powder, black pepper, cayenne pepper, and curing salt in a saucepan. Bring to a boil on high heat; reduce heat to medium-high. Cook for 1 minute. Remove from heat. Cool to room temperature.
2. 2 Cut pork in half lengthwise. Cut each half again lengthwise forming 4 long, thick pieces of pork.
3. 3 Transfer cooled sauce to a large mixing bowl. Stir in red food coloring. Place pork sections into sauce and coat each piece. Cover with plastic wrap and refrigerate 4 to 12 hours.
4. 4 Preheat grill for medium heat, 275 to 300 degrees F (135 to 150 degrees C) and lightly oil the grate. Line a baking sheet with parchment paper.
5. 5 Remove sections of pork from marinade and let excess drip off. Place on prepared baking sheet. Sprinkle with kosher salt to taste.
6. 6 Transfer pork sections to grate over indirect heat on the prepared grill. Cover and cook for about 45 minutes. Brush with marinade; turn. Continue cooking until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour and 15 minutes more. Do not use any more marinade on cooked meat until after you boil it.
7. 7 Place leftover marinade in a saucepan; bring to a boil; let simmer for 1 minute. Remove from heat. Now you can use it to brush over the cooked pork.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• ground pork
• garlic
• green onion
• ginger
• soy sauce
• soy sauce
• sesame oil
• green cabbage
• all-purpose flour
• kosher salt
• water
• rice vinegar
• soy sauce
• vegetable oil
• water

Instructions

1. 1 To make the filling: Place ground pork, green onions, garlic, ginger, 2 tablespoon plus 1 teaspoon soy sauce, sesame oil, and cayenne in a mixing bowl. Top with chopped green cabbage. Mix with fork until thoroughly combined. Tamp down lightly; cover with plastic. Refrigerate until chilled, about an hour.
2. 2 To make the dough: Place 2 ½ cups of flour and kosher salt in a mixing bowl. Slowly pour in hot water. Stir with a wooden spoon until mixture forms a shaggy dough. Flour your hands and transfer dough to a work surface. Knead dough until it becomes smooth and elastic, about 3 to 5 minutes. If dough seems too sticky, sprinkle with a bit more flour, up to an additional 1/2 cup, and continue to knead. Wrap dough ball in plastic, and let it rest about 30 minutes.
3. 3 When dough has rested, divide into 4 equal pieces. Cover 3 pieces with a dish cloth while you work the first piece. Roll into a small log about the thickness of a thumb, about 3/4 inch. Divide each log into 6 equal pieces. Roll each piece into a thin 3 ½-inch circle on a lightly floured surface to form the pot sticker wrappers. Repeat with the remaining dough pieces.
4. 4 Lightly moisten the edges of a wrapper with your wet finger. Place a small scoop of the ground pork mixture onto the center of a wrapper. Fold up the 2 sides and pinch together in the center. Pinch together the remaining edges, forming "pleats" along one side. Tap the pot sticker on the work surface to slightly flatten the bottom; form a slight curve in it so it stands upright in the pan. Transfer to a well-floured plate. Repeat with remaining dough and filling.
5. 5 To make the dipping sauce: Mix seasoned rice vinegar and soy sauce together in a small mixing bowl. Set aside.
6. 6 Heat oil in skillet over medium-high heat. Place about 6 or 7 pot stickers in the hot oil, flat-side down. Cook until bottoms are golden brown, about 2 minutes. Drizzle in water and quickly cover the pan; steam for 3 minutes. Uncover; reduce heat to medium. Continue cooking until water evaporates and bottoms are browned and crunchy, 1 or 2 minutes. Transfer to a warm serving dish. Repeat with remaining pot stickers.
7. 7 Serve dumplings with dipping sauce.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• curry powder
• ginger
• soy sauce
• honey
• hoisin sauce
• cornstarch
• chicken broth
• green onion
• bean sprout
• garlic
• red bell pepper
• carrot
• onion
• mushroom
• vegetable oil
• spaghetti

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large wok or sauté pan. Stir-fry mushrooms, onion, carrots, peppers, and garlic until tender. Stir in bean sprouts and green onions; cook for 1 minute.
3. 3 Mix chicken broth and cornstarch in a small bowl and add to stir-fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne pepper, and curry powder. Cook and stir until thickened and bubbly.
4. 4 Add cooked spaghetti; toss to coat.

By ANGCHICK

Ingredients

• ✓ cayenne pepper
• vegetable oil
• sesame seed
• white bread
• salt
• paprika
• white sugar
• egg white
• soy sauce
• fish sauce
• sesame oil
• anchovy
• ginger root
• garlic
• green onion
• cilantro leaves
• water chestnut
• shrimp

Instructions

1. 1 Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down the sides of the bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
2. 2 Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
3. 3 Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, add bread slices, paste-side down, and fry until crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

By John Mitzewich

Ingredients

• ✓ cayenne pepper
• green onion
• garlic
• pineapple
• green bell pepper
• peanut oil
• potato starch
• egg
• red food coloring
• potato starch
• salt
• white sugar
• ketchup
• white vinegar
• water
• pork loin
• black pepper
• sesame oil
• potato starch
• white sugar
• soy sauce

Instructions

1. 1 Whisk together the soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Mix the pork into the marinade and turn until all the pork is covered. Allow to rest for 15 minutes.
2. 2 To make the sauce, whisk together the water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a separate bowl. Set aside.
3. 3 Dip the pork pieces in the beaten egg, then dredge in the 1 cup potato starch. Use your hand to press the starch onto the pork, assuring a consistent coating.
4. 4 Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).
5. 5 Fry the pork pieces in the hot oil until crisp and light brown, 4 to 5 minutes. Remove the pork from the oil and drain, keeping the oil hot. Return the drained pork pieces to the hot oil for 30 seconds more. Remove and drain again. Pour off all but 1 tablespoon of oil from the wok.
6. 6 Heat 1 tablespoon of reserved oil in the wok over medium heat. Cook the green bell pepper, cayenne pepper, pineapple, garlic, and green onion in the heated oil for about 5 minutes. Add the sauce and stir until it thickens. Stir in the pork and toss until the pork is coated with sauce. Remove from heat and serve.

By BETSYLINDSEY

Ingredients

• ✓ cayenne pepper
• chili oil
• green onion
• sesame oil
• cornstarch
• brown sugar
• sherry wine
• soy sauce
• chicken broth
• napa cabbage
• cornstarch
• kosher salt
• egg
• brown sugar
• soy sauce
• dry sherry
• rice wine
• ginger
• garlic
• green onion
• ground pork
• water chestnut
• firm tofu
• shiitake mushroom
• water

Instructions

1. 1 Pour boiling water over shiitake mushrooms, and let sit until soft enough to slice, about 1 hour.
2. 2 Meanwhile, make the meatball mixture: Combine tofu and chestnuts in a large bowl. Add ground pork, green onions, garlic, and ginger. Pour in rice wine, soy sauce, brown sugar, egg, salt, and cayenne. Dust with cornstarch. Mix with a clean hand until thoroughly combined. Cover with plastic wrap and refrigerate for at least 1 hour.
3. 3 Form mixture into 6 large meatballs with wet hands.
4. 4 Set an oven rack about 8 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and oil lightly. Place meatballs on the prepared baking sheet.
5. 5 Broil in the preheated oven until browned, 8 to 10 minutes. Remove from the oven and let cool while prepping the pot.
6. 6 For the cooking liquid: Trim off the bottom of the head of cabbage and slice 1/2 of the head. Arrange sliced cabbage on the bottom of a large soup pot or Dutch oven. Arrange remaining cabbage leaves on top. Slice and scatter mushrooms on top of cabbage; reserve shiitake liquid. Nestle meatballs into cabbage leaves and pour juices over.
7. 7 Strain reserved shiitake liquid into a bowl. Add chicken broth, soy sauce, sherry, sesame oil, brown sugar, cornstarch, and sesame oil. Whisk until dissolved. Add to the pot, pouring over each meatball. Bring to a boil over high heat.
8. 8 Reduce heat to medium-low, cover, and cook for 20 minutes. Uncover and increase heat to medium-high. Continue cooking, basting meatballs often, until liquid reduces slightly and meatballs are no longer pink in the center, about 10 minutes. Taste for seasoning.
9. 9 Ladle into serving bowls and arrange cabbage over meatballs. Top with green onions and chili oil.

By John Mitzewich

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

Ingredients

• ✓ cayenne pepper
• baking potato
• vegetable oil
• sugar
• salt

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil, and coat well with vegetable cooking spray. Scrub potatoes well and cut into 1/2 inch thick fries.
2. 2 In a large mixing bowl, toss potatoes with oil, sugar, salt and red pepper. Spread on baking sheet in one layer.
3. 3 Bake for 30 minutes in the preheated oven, until potatoes are tender and browned. Serve immediately.

By Barbara Harris

Ingredients

• ✓ cayenne pepper
• yellow peach
• lemon
• cilantro
• white sugar

Instructions

1. 1 Toss cubed peaches and lemon juice in a bowl. Sprinkle with cilantro, cayenne, and sugar. Mix to combine.

By mimichette

Ingredients

• ✓ cayenne pepper
• brown sugar
• red chili powder
• bacon
• pretzel rod

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and top with a wire rack.
2. 2 Mix brown sugar, chili powder, and cayenne pepper together in a bowl. Dredge both sides of each bacon slice in the brown sugar mixture. Wrap a coated bacon slice around each pretzel rod, leaving a small space at the bottom of pretzel uncovered for easy handling. Arrange wrapped pretzels on the wire rack atop the baking sheet.
3. 3 Bake in the preheated oven until bacon is crisp, 15 to 20 minutes.

By Chad Baker

Ingredients

• ✓ cayenne pepper
• cucumber
• chicken broth
• tomato
• lime juice

Instructions

1. 1 Place 2 cucumbers in a blender; pour in chicken stock. Blend cucumber mixture until smooth and pureed; pour cucumber puree into a large bowl.
2. 2 Chop the remaining 2 cucumbers. Stir chopped cucumbers, tomato, lime juice, and cayenne pepper into pureed cucumber until well mixed. Refrigerate until chilled, at least 30 minutes.

By JRELERJR

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
• egg
• ranch salad dressing
• buffalo wing sauce
• celery

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork; stir in ranch dressing and hot Buffalo sauce until smooth. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag.
3. 3 Place egg white halves cut-side-up on a serving platter; pipe yolk mixture into whites. Sprinkle with cayenne pepper. Cut celery into tiny stalks and place one on top of each egg.

By flutewoman3