486 cayanne pepper recipes

Creamy mushroom scallion soup pureed with chicken broth and cream, finished with whole mushroom slices and a dollop of whipped cream. A silky, elegant soup in 30 minutes.

Baked Buffalo-style hot wings tossed in a butter and red pepper sauce glaze. A game-day appetizer with crispy skin, bold heat, and a classic bar-food finish that skips the deep fryer.

Sesame ham and cheese bites: layered ham-prosciutto-Gruyere squares breaded with sesame seeds and parsley breadcrumbs, baked until golden and melty. Forty-eight bite-sized party appetizers.

Blackened Cajun prime rib: a 10-pound roast seasoned with pepper, garlic, and onion, roasted, chilled, then sliced into steaks and seared in a white-hot cast iron skillet until charred and crusty.

Why go out to enjoy buffalo wings when you can use this easy recipe to enjoy the delicious taste at home!

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Copycat Chili's chicken enchilada soup thickened with masa harina and loaded with cubed chicken, crushed tomatoes, and melted American cheese. A big-batch Tex-Mex soup that feeds a crowd.

Slow-simmered Texas-style chili with chunked beef and pork shoulder, no beans, cooked low for 4 hours with chili powder, jalapenos, pale ale, and cayenne. Thick, meaty, and built for serious chili lovers.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

Rich, velvety crab Newberg in a sherry-laced cream sauce with egg yolks and a cayenne bite. This classic seafood dish comes together in just 20 minutes using the microwave.

Roasted asparagus with hollandaise pairs hot-roasted spears with blender-made hollandaise sauce. The French bistro classic done with no double boiler required.

New Orleans-style barbecued shrimp baked in a buttery Worcestershire-and-herb sauce, peel-on for maximum flavor. The classic Pascal's Manale-inspired dish that's all about sopping the buttery sauce with crusty bread.

Louisiana Creole rabbit marinated overnight in garlic, cayenne, and vinegar then roasted with white wine, mushrooms, and green pepper. Cajun-spiced and fork-tender.

Homemade Creole chaurice sausage with fresh pork, onions, garlic, cayenne, allspice, and bay leaf ground and stuffed into natural casings. A spicy Louisiana classic for gumbo, jambalaya, or the grill.

London broil with a punchy garlic-mustard-Worcestershire marinade, broiled hot and sliced thin against the grain. The classic American budget-cut steak dinner done right.

Baked eggplant blended with tahini, garlic, lemon juice, and olive oil into a smooth vegan pate. Garnished with toasted sesame seeds and cayenne, served cold with pita bread.