cayenne pepper


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FRANK'SRedHot Original Cayenne Pepper Sauce is priced at [pounds sterling]1.
When the volunteers ate half a teaspoon of cayenne pepper in a test meal, their internal body temperature and postprandial energy expenditure, which is the heat released as the body digests food, increased.
Add the ham, sprinkle with the cayenne pepper and fry for 5 minutes until lightly golden all over, turning once.
Revolutionize a basic bacon burger into a Spicy Crunchy Burger with Frank's RedHot Original Cayenne Pepper Sauce, which is made with a premium blend of aged cayenne peppers that adds a kick of heat and a whole lot of flavor.
5) no caption (Frank's RedHot Xtra Hot Cayenne Pepper Sauce)
Makes 6 servings) 1-1/2 cups raw rice 2 lemons 1/4 cup dark soy sauce 2 cloves garlic, chopped finely 2 whole chicken breasts, skinned, boned, poached and cut into cubes 1/2 pound snow peas or green beans, blanched and sliced 6 green onions, sliced 1/2 green pepper, diced 1 large carrot, julienned and blanched Cayenne pepper to taste 1 cup Blue Diamond Natural Almonds, chopped, toasted Leaves of lettuce
Charleston Hot is a sister line of another cayenne pepper called Carolina Cayenne, also developed by Fery, Dukes, and Roy Ogle of Clemson University.
Add the beans, tomatoes with their liquid, cumin, and cayenne pepper.
Buffalo Chicken Wings are a fool-proof classic with the original Cayenne Pepper Sauce.
Now, to our shrimps; warm the mace, cayenne pepper, black pepper and a whisper of grated nutmeg in a medium-sized pan for a few minutes to release the flavoursome oils, then add the diced butter and leave to melt over a gentle heat.
Smashed avocado with crispy chicken, pickled onions and tortillas Serves 4 Ingredients 2 large, very ripe avocados Juice of 1 lemon 8 seeded soft tortillas, warm FOR THE ONIONS 1 red onion, thinly sliced 100ml red wine vinegar 4 tbsp caster sugar FOR THE CHICKEN 4 skinless chicken breasts, cut into 3-4 chunky strips 284ml pot buttermilk 85g polenta or cornmeal 85g plain flour 1 tbsp sesame seeds 1 tbsp sweet paprika 1/2 tsp cayenne pepper 2 pinches ground cinnamon 1 tsp garlic salt Sunflower oil, for frying Method 1.
Winter Salad with Spiced Pecans, Pears and Blue Cheese Serves 4-6 Ingredients: 300g mixed winter salad leaves 75g pecan nuts A pinch of cayenne pepper 1 tsp Worcestershire sauce A dash of Tabasco sauce ' tsp salt 3 ripe pears, peeled, cored and sliced 3 tbsp basic vinaigrette 75g blue cheese (try gorgonzola or dolcelatte), crumbled For the vinaigrette: 240ml sunflower oil 4 tbsp good quality balsamic or red wine vinegar garlic clove, crushed to a paste with a little salt 1 tbsp Dijon mustard Sea salt and black pepper Wash and dry the salad leaves and set aside.
Deliciously light and sweet fish tacos with just enough cayenne pepper to give it a kick
Ingredients 1smoked haddock fillet 1 unwaxed lemon, zest finely grated, plus 2 tbsp juice 100g Waitrose Light Soft Cheese 15g pack fresh chives, finely chopped 2 tbsp Waitrose Cooks' Ingredients Nonpareille Capers in Brine, drained, rinsed and chopped For the pitta crisps 2 Waitrose White Pittas 2 tsp olive oil Pinch cayenne pepper Method Preheat the oven to 180C, gas mark 4.