Recipes with cayenne pepper
1,661 recipes
Don's Venison Chili
No-bean venison chili simmered in beer and whiskey with jalapenos, cumin, and masa harina. A bold, Texas-style wild game chili with serious heat and deep smoky flavor.
Hot Mexican Salsa
Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.
Cheese-Scalloped Potatoes/Carrots
Cheese-scalloped potatoes and carrots in a homemade sharp cheddar sauce with a hint of cayenne. A from-scratch layered casserole with a golden, bubbly top.
Delicious Shrimp Remoulade
New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.
Emeril's Creole Seasoning (Essence of Creole)
An authentic creole seasoning from Emeril Lagasse, many uses in Cajun cooking and Cajun recipes.
Bell Pepper Bisque
Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.
Pepper-Rubbed Pork Chops
Pepper-rubbed broiled pork chops with cumin, coriander, three peppers, and garlic. Ready in 30 minutes with a crackling spice crust and juicy pink center.
Green Pepper Jelly
Green pepper jelly made with fresh bell peppers, vinegar, cayenne, and Certo pectin. A sweet-hot condiment that pairs with cream cheese and crackers, grilled meats, or barbecue.
Hot Clam Dip
Hot clam dip with cream cheese, minced clams, Worcestershire, mustard, and a kick of cayenne. Served warm with Melba toast for easy party appetizer.
Welsh Rarebit
Welsh rarebit, the British pub classic: sharp aged cheddar melted with beer, egg yolk, mustard, and cayenne into a savory sauce spooned over toast. Dressed up here with walnuts, apple, and broccoli.
Chili (Spicy Pork)
Spicy ground pork chili with kidney beans, diced tomatoes, red and green bell peppers, and triple heat from cayenne, red pepper flakes, and hot sauce.
Mango Ketchup
Homemade mango ketchup with fresh mangos, vinegar, white wine, ginger, allspice, cinnamon, and cayenne. A fruity, spiced condiment cooked down and strained smooth.
Rice with Apple & Raisin Dressing
Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.
Fancy Curry Powder
Homemade curry powder toasted in the oven with fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon, then ground with turmeric, mace, and cayenne.
Chicken Rice Burritos
Chicken rice burritos with cayenne-spiced rice pilaf, diced chicken, and a green chili sour cream sauce. A crowd-sized batch recipe that makes 60 burritos.
No-bean venison chili simmered in beer and whiskey with jalapenos, cumin, and masa harina. A bold, Texas-style wild game chili with serious heat and deep smoky flavor.
Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.
Cheese-scalloped potatoes and carrots in a homemade sharp cheddar sauce with a hint of cayenne. A from-scratch layered casserole with a golden, bubbly top.
New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.
An authentic creole seasoning from Emeril Lagasse, many uses in Cajun cooking and Cajun recipes.
Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.
Pepper-rubbed broiled pork chops with cumin, coriander, three peppers, and garlic. Ready in 30 minutes with a crackling spice crust and juicy pink center.
Green pepper jelly made with fresh bell peppers, vinegar, cayenne, and Certo pectin. A sweet-hot condiment that pairs with cream cheese and crackers, grilled meats, or barbecue.
Hot clam dip with cream cheese, minced clams, Worcestershire, mustard, and a kick of cayenne. Served warm with Melba toast for easy party appetizer.
Welsh rarebit, the British pub classic: sharp aged cheddar melted with beer, egg yolk, mustard, and cayenne into a savory sauce spooned over toast. Dressed up here with walnuts, apple, and broccoli.
Spicy ground pork chili with kidney beans, diced tomatoes, red and green bell peppers, and triple heat from cayenne, red pepper flakes, and hot sauce.
Homemade mango ketchup with fresh mangos, vinegar, white wine, ginger, allspice, cinnamon, and cayenne. A fruity, spiced condiment cooked down and strained smooth.
Chef Paul Prudhomme-style rice with apple and raisin dressing: pecans, bell peppers, and spiced Cajun seasonings folded through fluffy rice. A holiday side with sweet-savory Louisiana flair.
Homemade curry powder toasted in the oven with fenugreek, cardamom, coriander, cumin, mustard seeds, cloves, and cinnamon, then ground with turmeric, mace, and cayenne.
Chicken rice burritos with cayenne-spiced rice pilaf, diced chicken, and a green chili sour cream sauce. A crowd-sized batch recipe that makes 60 burritos.
