Recipes with cayenne pepper
1,676 recipes
Breast of Pheasant Under Glass
Breast of pheasant is served under glass to
hold in the cognac flavor that makes this dish so unique.
Bayou Blast Creole Seasoning
A copycat of Emeril's famous "Bayou Blast" Creole seasoning. Great to jazz up many dishes.
Seafood Gumbo From the New Basic's Cookbook
Seafood Gumbo From the New Basic's Cookbook recipe
Chicken Scrapple
Chicken Scrapple recipe
Plains Cheese Ring
One of Mrs. Carter's favorite recipes was for a simple cheddar cheese
mold. Served in a ring to be spread on crackers, the cheese appetizer was prepared for many of the Carter's family dinners and some of their official functions. One unusual ingredient was the strawberry preserves served in
the centre of the ring.
Chili Seasoning Mix (Spicy) No Salt
A quick and easy homemade chili seasoning mix with just a bit of heat and no salt.
Country Chutney
This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do.
Patti's Jambalaya
A hearty dish made with chicken breasts, smoked sausage and shrimp that will satisfy anyone's hunger.
Breast of pheasant is served under glass to hold in the cognac flavor that makes this dish so unique.
A copycat of Emeril's famous "Bayou Blast" Creole seasoning. Great to jazz up many dishes.
Seafood Gumbo From the New Basic's Cookbook recipe
Chicken Scrapple recipe
One of Mrs. Carter's favorite recipes was for a simple cheddar cheese mold. Served in a ring to be spread on crackers, the cheese appetizer was prepared for many of the Carter's family dinners and some of their official functions. One unusual ingredient was the strawberry preserves served in the centre of the ring.
A quick and easy homemade chili seasoning mix with just a bit of heat and no salt.
This relish is based on a prize-winning English recipe of more than a generation ago. It is less sweet than traditional chutneys; most of its sweetness comes not from sugar, but from apples, dates, and parsnips. I generally use Winesap apples but any well-flavored, crisp eating apple will do.
A hearty dish made with chicken breasts, smoked sausage and shrimp that will satisfy anyone's hunger.
