A hot biting condiment composed of the ground pods and seeds of the pepper Capsicum annuum longum.
Spiced Pecan Apple Salad
Cinnamon and cayenne pepper coat the baked pecans that top this fruit and feta cheese side salad.
Spicy Blue Cheese Dip
Make this your dip for Boneless Buffalo Wings and crunchy vegetables instead of a higher-fat blue cheese dressing. We've added a generous amount of cayenne pepper for fans of hot wings--omit the cayenne if you're serving this to a less "spicy" crowd.
Cayenne pepper and chili powder are the secret ingredients in these rich chocolate cookies.
31 Days of Great Grilling: Alabama Ribs
your North Carolina mix of vinegars, brown sugar and cayenne pepper for kick. And then there are these sweet home Alabama ..... mayonnaise base and plenty of spice from black and cayenne pepper , tang from lemon juice and horseradish, and a wee
Lobster Newberg… I Mean, Wenberg
How Lobster Newberg got its name is one of my all-time favorite food stories. It’s also a fascinating glimpse into the twisted mind of someone crazy enough to own/run a restaurant. As the story goes, this dish was invented by a Mr. Ben Wenberg, who showed it to his buddy, Charles Delmonico, at the famous Delmonico’s Restaurant, in New York City. Chuck puts it on the menu, calls it “Lobster Wenberg,” and everyone loves it. Sometime thereafter, the two men get into a horrible argument, and Delmonico takes it off the menu. Of course, the patrons are like, “You said what? He said what? Whatever, just put it back on the menu.” Which he did, but not before changing the name to the anagram, “Newberg,” purely out of spite. Hey, he could have gone with Lobster “Bengrew.” Strange but true naming stories aside, this really is a great, and simple recipe. As long as you’re not filming it, that is. Once you start with the sauce, you really can’t stop until you’re spooning it into the pastry, so this presented a little challenge in trying to get all the shots. The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that’s your preference. Just don’t go too far, or the yolks may start to form curds, and you’ll lose the silkiness. What you want to avoid is that pudding-like consistency you see on the bad hotel buffets. Besides paying attention to the few minutes of stirring, not much can go wrong. I really hope you give the recipe formerly known as, “Lobster Wenberg,” a try soon. Enjoy! Ingredients for 4 appetizer sized portions: 4 (4-oz) lobster tails 2 tbsp clarified butter (melted butter with the milky foam removed) 2 or 3 tbsp sherry or brandy salt to taste 1/2 cup heavy cream 2 large egg yolks cayenne pepper to taste pinch of fresh grated nutmeg Serve over buttered toast or in freshly baked puff pastry shells (video to follow)
Spice Up Your Day with Mexican Hot Chocolate
warmer includes spices such as cinnamon, vanilla, and cayenne pepper that take the traditional drink to a whole new level of ..... bit weary of too much spice, simply leave out the cayenne pepper and you’ll still have an exceptionally delicious
How to Make Adam's Ribs
small pieces, 1/2 teaspoon of Cayenne pepper and 1/8 teaspoon of ground allspice ..... of dry thyme 1/2 teaspoon of Cayenne pepper , 1 tablespoon of garlic salt ..... Don't forget our garlic. Cayenne pepper , love using that, very healthy4 garlic cloves which we've chopped into small pieces, 1/2 teaspoon of Cayenne pepper and 1/8 teaspoon of ground allspice. Now for our rub-a-dub-dub. We have 1/3 cup of brown sugar, 2 tablespoons of ground ginger, 2 tablespoons of dry thyme 1/2 teaspoon of Cayenne pepper , 1 tablespoon of garlic salt, 1/2 teaspoon of ground allspice. And right here in front of us of course we have 2one fantastic flavorful glaze. Thyme goes in there. Don't forget our garlic. Cayenne pepper , love using that, very healthy as well for you. Cayenne pepper . And your allspice, give that a little bit of a stir. And we're gonna bring that up to boiling. And once that's
How to Make Fred's Finest Baby Back Ribs
cider. We have quarter cup of Dijon mustard. We have 1 tablespoon of chili powder. We have a quarter teaspoon of cayenne pepper . We have 1 tablespoon of brown sugar, and 1 tablespoons of paprika. We have a quarter teaspoon of salt, some blackhave 1 tablespoon of chili powder. We have a quarter teaspoon of cayenne pepper . We have 1 tablespoon of brown sugar, and 1 tablespoons of paprika. We have a quarter teaspoon of salt, some black pepper
How to Make Chef Dean's Never Fail Brisket
dry mustard, 1/2 teaspoon of ground red pepper ( cayenne pepper ), 1/2 teaspoon of dried thyme (crushed), 2 ..... curry powder, dry mustard, some crushed red pepper ( cayenne pepper ), and some dried thyme leaves. Okay, we'll mixpowder, 1/2 teaspoon of dry mustard, 1/2 teaspoon of ground red pepper ( cayenne pepper ), 1/2 teaspoon of dried thyme (crushed), 2 cups of your favorite barbecue sauce, and of course, a 10-to 12-pound brisket. So toa little bit of curry powder, dry mustard, some crushed red pepper ( cayenne pepper ), and some dried thyme leaves. Okay, we'll mix this all together. Now, what you do is just take a tablespoon of this
Food Blogs We Love
It’s a salad in a pita ! And a mighty good one at that ! 4 servings 260 calories per serving 2 T oil 1 T vinegar 1 t grated lemon zest 1 t oregano flakes ¼ t garlic powder ¼ t onion powder Salt to taste 1/8 t cayenne pepper ¾ c chopped romaine [...]
people, it can easily be increased for larger parties. Yield: 4 to 6 servings Ingredients: 1 pound whole white or Portabella mushrooms 1 tablespoon olive oil ½ teaspoon dried garlic powder ½ teaspoon dried onion powder pinch cayenne pepper
Crunchy Stuffed Buffalo Chicken Breasts with Ranch Roasted Potatoes
Mix together 1/4 cup regular hummus with 2 Tablespoons buffalo wing sauce (not hot sauce,) and 1/4 teaspoon cayenne pepper (or more or less.) Sabra actually has a buffalo style hummus but I couldn’t find it at the grocery store
How to Make Fried Chicken
chills in the hot pepper sauce, the hotter it gets. Fried Chicken with Buttermilk Cherry Tomatoes Hot sauce and cayenne pepper give this fried chicken its kick. A tangy buttermilk blue cheese dressing adds a cool contrast. Buffalo Chicken