Recipes with cayenne pepper
1,661 recipes
Cajun Deviled Eggs
Cajun deviled eggs get their kick from cayenne folded into a creamy Dijon-mayo yolk filling. A gentle off-heat boil keeps the whites tender and the yolks free of that gray-green ring.
Bob's Barbecue Sauce
Bob's barbecue sauce builds smoky-sweet flavor from bacon drippings, ketchup, molasses, Worcestershire, vinegar, and chili powder. Simmered 30 minutes for a thick, glossy sauce that keeps for weeks.
Cheese Chili Bites
Crispy cheddar cheese crackers with a chili kick, topped with sesame and poppy seeds. These spicy, buttery bite-sized triangles store for up to 2 weeks in an airtight container.
Creamy Feta Spread
A chunky Mediterranean spread blending feta and cream cheese with garlic, oregano, green olives, yogurt, and a kick of cayenne. Serve with pita, crackers, or crusty bread.
Favourite Cheese Diablo Wafers
Cheese diablo wafers are four-ingredient sharp cheddar bites kicked up with cayenne. Crisp, fiery party crackers that bake in just 6 minutes.
Spicy Peanut Yogurt Dip
Creamy peanut butter and yogurt dip spiked with cayenne and coriander. No cooking required. Pair with fresh fruit, seafood, crackers, or vegetables for a bold snack.
Curry-Lime Dip
A zesty curry-lime dip with Dijon mustard, garlic, and a kick of cayenne. Whips up in 10 minutes and pairs with veggies, chips, or grilled chicken.
Haggis
Traditional Scottish haggis made from scratch: sheep heart, liver, and lungs ground with beef suet, onion, oatmeal, and warm spice, then stuffed into a stomach casing and gently boiled. The genuine Burns Night centerpiece.
Soup De Poisson
Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.
Japanese Braised Eggplant
Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.
Barbecued Squid with Hot Dipping Sauce (Squid Sate)
No country of origin, but I'm betting on Vietnam this time, mainly
from the dip.
Camping Seasoning Mix
All-purpose camping seasoning mix with paprika, garlic powder, onion powder, cayenne, and black pepper. Mix in 5 minutes, toss in your pack, and season everything from fish to eggs.
MacAroni & Cheese Souffle
Macaroni and cheese souffle bakes corkscrew pasta in a smoky paprika-cayenne cheese sauce enriched with beaten egg yolks for a lighter, puffier version of the comfort classic. A weeknight casserole with soufflé ambitions.
Andouille in Comforting Barbecue Sauce
Smoky andouille bathed in tangy barbecue sauce spiked with Southern Comfort, slow-simmered for hours until thick and rich for the ultimate party appetizer.
Asleep At the Grill Barbecued Ribs
Fall-off-the-bone ribs slow-cooked with a tangy barbecue sauce that practically tends itself. Set it and forget it method delivers tender, flavorful ribs while you relax, perfect for lazy weekend cookouts.
Deviled Crab
Louisiana-style deviled crab baked in individual shells with a creamy white sauce, Worcestershire, hot sauce, and buttery breadcrumb topping. A Creole classic ready in 40 minutes.
Cajun deviled eggs get their kick from cayenne folded into a creamy Dijon-mayo yolk filling. A gentle off-heat boil keeps the whites tender and the yolks free of that gray-green ring.
Bob's barbecue sauce builds smoky-sweet flavor from bacon drippings, ketchup, molasses, Worcestershire, vinegar, and chili powder. Simmered 30 minutes for a thick, glossy sauce that keeps for weeks.
Crispy cheddar cheese crackers with a chili kick, topped with sesame and poppy seeds. These spicy, buttery bite-sized triangles store for up to 2 weeks in an airtight container.
A chunky Mediterranean spread blending feta and cream cheese with garlic, oregano, green olives, yogurt, and a kick of cayenne. Serve with pita, crackers, or crusty bread.
Cheese diablo wafers are four-ingredient sharp cheddar bites kicked up with cayenne. Crisp, fiery party crackers that bake in just 6 minutes.
Creamy peanut butter and yogurt dip spiked with cayenne and coriander. No cooking required. Pair with fresh fruit, seafood, crackers, or vegetables for a bold snack.
A zesty curry-lime dip with Dijon mustard, garlic, and a kick of cayenne. Whips up in 10 minutes and pairs with veggies, chips, or grilled chicken.
Traditional Scottish haggis made from scratch: sheep heart, liver, and lungs ground with beef suet, onion, oatmeal, and warm spice, then stuffed into a stomach casing and gently boiled. The genuine Burns Night centerpiece.
Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.
Japanese braised eggplant stuffed with tempeh, mushrooms, and bell pepper in a sherry-soy-molasses sauce. A hearty vegetarian main served over brown rice.
No country of origin, but I'm betting on Vietnam this time, mainly from the dip.
All-purpose camping seasoning mix with paprika, garlic powder, onion powder, cayenne, and black pepper. Mix in 5 minutes, toss in your pack, and season everything from fish to eggs.
Macaroni and cheese souffle bakes corkscrew pasta in a smoky paprika-cayenne cheese sauce enriched with beaten egg yolks for a lighter, puffier version of the comfort classic. A weeknight casserole with soufflé ambitions.
Smoky andouille bathed in tangy barbecue sauce spiked with Southern Comfort, slow-simmered for hours until thick and rich for the ultimate party appetizer.
Fall-off-the-bone ribs slow-cooked with a tangy barbecue sauce that practically tends itself. Set it and forget it method delivers tender, flavorful ribs while you relax, perfect for lazy weekend cookouts.
Louisiana-style deviled crab baked in individual shells with a creamy white sauce, Worcestershire, hot sauce, and buttery breadcrumb topping. A Creole classic ready in 40 minutes.
