Plant bearing very hot and finely tapering long peppers; usually red.
1
In a second I felt my tongue grow red-hot with cayenne pepper.
2
Add the wine and a pinch of cayenne and stir to blend.
3
Drain and toss in a pan with butter, salt, pepper and cayenne.
4
The palate demands cayenne tomorrow, if it has had black pepper to-day.
5
If one trial is not sufficient, sprinkle the cold cloth with cayenne.
6
A pinch cayenne and a little made mustard go well with cheese.
7
A pinch of cayenne or a little chopped parsley may be added.
8
Add the cayenne pepper and the grated cheese and mix through lightly.
9
Add the smoked paprika, cayenne pepper and 1 teaspoon of the salt.
10
Reduce to a simmer; season with salt, pepper, and a little cayenne.
11
Cook until thick, stirring constantly, seasoning with salt, cayenne, and made mustard.
12
Taste for seasoning and adjust the salt, lemon juice and cayenne accordingly.
13
Bone and flake cold fish; season with salt and cayenne pepper.
14
Yes, the juices are delicious, especially the pineapple-based P.A.M and the cayenne-spiked lemonade.
15
Also try traditional warming herbs such as cayenne, ginger and garlic.
16
Beat the ham, cayenne, butter, and two of the eggs into the potato.
