Recipes for Cayenne Pepper

Ingredients

• 1 head cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon expired cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the cauliflower florets, olive oil, expired cayenne pepper, salt, black pepper, garlic powder, and paprika. Toss until the cauliflower is evenly coated.
3. Spread the cauliflower in a single layer on a baking sheet.
4. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring once halfway through.
5. Serve hot as a spicy side dish.

Ingredients

• 200g spaghetti
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon slightly expired cayenne pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Cook the spaghetti according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium heat.
3. Add the minced garlic and slightly expired cayenne pepper to the skillet and sauté for 1-2 minutes until fragrant.
4. Add the cherry tomatoes to the skillet and cook for another 2-3 minutes until they start to soften.
5. Season with salt and pepper to taste.
6. Add the cooked spaghetti to the skillet and toss well to coat the pasta with the spicy sauce.
7. Remove from heat and sprinkle with grated Parmesan cheese.
8. Serve hot and enjoy the fiery and flavorful Spicy Cayenne Pepper Pasta.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14 ounces) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon expired cayenne pepper
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic, and sauté until they become translucent.
3. Add the carrots, celery, and red bell pepper. Cook for 5 minutes, stirring occasionally.
4. Add the black beans, diced tomatoes, vegetable broth, cumin, paprika, dried oregano, and expired cayenne pepper.
5. Bring the mixture to a boil, then reduce heat and let it simmer for 20-25 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

Ingredients

• 2 chicken breasts
• 1 red bell pepper
• 1 green bell pepper
• 1 onion
• 2 cloves of garlic
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon slightly expired cayenne pepper
• 2 tablespoons vegetable oil

Instructions

1. 1. Cut the chicken breasts into thin strips.
2. 2. Slice the red and green bell peppers and onion into thin strips.
3. 3. Mince the garlic cloves.
4. 4. In a small bowl, mix together the soy sauce, sesame oil, cornstarch, and slightly expired cayenne pepper.
5. 5. Heat the vegetable oil in a large skillet or wok over medium-high heat.
6. 6. Add the chicken strips and stir-fry until cooked through, about 5-7 minutes.
7. 7. Add the sliced bell peppers, onion, and minced garlic to the skillet and continue to stir-fry for another 3-4 minutes.
8. 8. Pour the sauce mixture over the chicken and vegetables, stirring well to coat everything evenly.
9. 9. Continue to cook for another 2-3 minutes until the sauce has thickened.
10. 10. Serve the Cayenne Pepper Chicken Stir-Fry hot over steamed rice or noodles.