Should i add cayenne pepper to my marinara sauce for spaghetti and meatballs?
I like a little kick to my marinara sauce but I get it by adding some fennel and crushed red pepper - you know, the stuff they put on the table at pizza places in shakers. For enough sauce for spaghetti for two, I'd go with 1 /2 to 1 tsp of fennel seed and 1 to 2 tsp of crushed red pepper. It depends on how hot the crushed red pepper is and how much bite you want in your sauce, so I'm afraid I'm going to have to use the dreaded phrase "to taste". If you use 3 Tablespoons of cayenne pepper, you and your friends will probably achieve lift-off. Did you mean paprika? At any rate, you need to simmer the sauce for about 10 mins (just barely simmering) and taste before adding more spices.
Red Pepper Sauce vs Hot Sauce?
I'm trying to follow a recipe for buffalo wings and it requires 1/2 cup red pepper sauce. I have searched 3 grocery stores for this up and down, even asked workers and I can't find anything but hot sauce. I'm sure they're not the same, since 1/2 cup of hot sauce would be really hot, wouldn't it? I don't have any red peppers on hand, but I do have cayenne pepper and red pepper flakes if that makes a difference. What should I do?
How much cayenne pepper should I put in a small pot of Chili?
If you have 2 cups of chili, start with 1/2 teaspoon Cayenne. Mix it in an taste the chili. If you want it hotter and spicier, add a little more cayenne. You can always add more cayenne, but once added you can't remove it. Not as hot, but much more flavorful is Chopotle and Ancho chili powder.
What is the difference between hot sauce and buffalo sauce? If there is one?
Homemade (or restaurant) Buffalo sauce is a hot sauce (Tabasco, Texas Pete, Crystal, Frank’s Redhot etc.) mixed with an equal portion of melted butter. They sell bottled versions in grocery stores that mix the same type of pepper sauce with a more shelf stable fat (typically soybean oil) and other fillers (Carageenan, Guar Gum etc.) to thicken it so it coats like the homemade version.It’s most often used to coat chicken wing pieces or battered chicken pieces that have been fried or baked until crispy. (Take the cooked chicken and toss it the sauce to coat.)Tabasco sauce is a brand name (McIlhenny Co.) that is made using red Tabasco peppers. There are many hundreds of different “Hot” sauces that vary in the peppers they use and additional flavors they add but peppers are central to all of them.
Pizza Hut Saucy wings recipe? [Aus]?
Here are 2 fabulous recipes! The first one is really saucy but i think that you'd love both. No1.- Quick and easy wings. Rinse,drain and then fry wings (1 bag) in hot (approx.360 degree) oil. Remember to mix from time to time or else they will stick to the pan. In another pot , melt 125 g of butter. Add in about 125ml of Hot pepper sauce (I use FRANKS RED HOT cayenne pepper sauce or Crystal Hot Sauce.)Mix .Keep on low heat. When wings are cooked ,it should take around 20 minutes to get nice and crispy then throw them in batches into the sauce.Coat properly and transfer to serving dish. That's it! No2. THE BEST EVER HOT WINGS! 1. 2kg wings - Fry as in above recipe but only for 15 minutes maximum. 2.Combine the following in a pot: 1/4 bottle (I use LEA and PERRINS for this recipe)hot pepper sauce. 2 Tablespoons honey 3 tablespoons Thai sweet chili sauce 2 tablespoons ketchup 1 tablespoon vinegar Cook on stove until just 'melted'. Using tongs dip each fried wing in this sauce to coat properly. Bake for 10 minutes at 180 degrees and then grill or 'broil' for about 5 minutes until crispy. Dip to serve with wings: 1/4 block blue cheese - crumble a bit 1/4 cup sour cream 1/2 cup mayonnaise Combine together,adding salt and pepper IF needed. In both recipes do NOT use Tabasco sauce,it is different to what is required.
Do you like homemade chili? I'm going to make chili con carne with 6 ingredients.
Homemade chili is the main thing I make at home from scratch. I love the way the aroma of it cooking wafts throughout the whole house. Here’s my recipe, but it has a lot more than six ingredients:Medina River Chili2 pounds chili meat and/or ground chuck and/or lean beef1/2 cup chopped onion (or more to taste)1/4 cup chopped sweet or bell pepper (red, orange, or yellow is best)1/8 cup chopped jalapeno peppers1 teaspoon garlic powder1 teaspoon dried oregano (preferably Mexican oregano)1 tablespoon chili powder (very important)2 teaspoons ground cumin (very important)1 teaspoon fajita seasoning (optional)Salt to taste1/2 teaspoon sugar or equivalent artificial sweetener (optional)1 tablespoon lemon juice (optional)1 tablespoon Worcestershire sauce (optional)1 cup hot water (more or less as desired)1 large 32-oz. can crushed tomatoes, undrained1 small can 8 oz. diced tomatoes and green chilies (chilies optional)1 6-oz. can tomato sauce1 can 16-oz. pinto beans (optional)Directions:Put the meat in a large pot (no sugar or spices yet).Cook over medium heat until the meat begins to brown.Add the onion, sweet or bell peppers, and jalapeno peppers and finish browning the meat.Skim off 2/3 of the fat, if desired.Pour in the lemon juice, Worcestershire sauce, tomatoes, and jalapenos.Add the oregano, garlic powder, chili powder, cumin, fajita seasoning, salt, and sugar.Pour in the water until desired consistency is reached.Bring to a boil.Reduce the heat to a simmer, cover, and cook for 1 1/2 hours.Add the beans about 15 minutes before serving.Serve hot. It’s better the next day.Notes:The above recipe is light on the chili powder and heavy on the cumin compared to most other chili recipes. This was done to duplicate what I considered to be the taste of good Texas style chili. For a more traditional recipe, double the chili powder and halve the ground cumin.Ground chuck tastes considerably better than lean ground beef. On occasion, I will substitute about a half pound of ground sirloin for some of the meat.Normally, when I cook my chili, I only guess at measuring the ingredients. This way it turns out a little different every time.When I make chili, my pot usually won't hold the pinto beans at the end, so I eat my first bowl or two without beans (which is the way I prefer it). No problem!
Can I choose not to put cayenne pepper in a fried chicken recipe? Will it badly affect the taste? I don't like spicy foods.
A little bit of cayenne pepper will just add a subtle kick of spice at the end of the bite (for example, if the recipe asks for 1/4 teaspoon). Your tongue won’t burn, but you will taste a bit of something that makes the fried chicken more interesting.If you really don’t want the cayenne, I recommend substituting it with paprika, which is made from a pepper plant, but has a more understated flavor.You can play around with the spices and herbs you add to the mix for coating fried chicken. You are the cook, and tweaking recipes to suit your taste is the birth of a new recipe. Just remember to write down the changes so you can produce similar results in the future. (Many of my cookbooks contain pencil jottings as I have adjusted the recipes.)
Do you add anything special to your mac and cheese, such as chili peppers, tomatoes, or hotdog slices? What do you do and where did you get the idea?
Hot dog slices? Ugghhhhh. Puhleeze.What I’m planning for tomorrow includes good ground beef, tomatoes, bell peppers and corn soup.Please note that I am not an anti-hot dog food snob. I fully appreciate a good natural-casing dog that can and deserves to be the center of attention. But the sort of franks lending themselves to casual additions to another star ingredient (baked beans being the most worthy) are not the ones I want anywhere near my mac and cheese.
Let’s say I baked chicken medium and smothered it with barbecue sauce and cayenne pepper. I wrapped it up in a tomato basil wrap. Does this sound good?
Hi thanks for the questionI could have sworn I've answered this previously.Chicken must be cooked … no lightly cooked medium cooked or well done.…I don't like BBQ sauce…In this case it will override the flavour of the chicken completely.The delicate flavour of the Tom and basil wrap is completely wasted on the heat and BBQ.Cayenne pepper is powder and needs to be cooked … or it will taste powdery and uncooked.So it sounds utterly awful…to meIf you like it fill your boots and go for it.…Place a chicken breast into foil…add some garlic, a dash of white wine, and a little butter. Close up foil tightlyBake slow and low for an hour.Take out of oven and allow it to cool.When cooled remove from foil.Slice into even chunks.Place into a plain wrap, add some diced tomato and red bell pepper, a couple of basil leaves.Lightly season with salt and black pepperRoll the wrap.Put it on a plate with a nice salad garnish, cut in half and several with glass of good dry white wine.…That sounds good.And nicely balanced.