He put cayenne pepper on to Rubens' nose.
"A Flat Iron for a Farthing" by Juliana Horatia Ewing
Last, she rapidly broke, beat and added a dozen eggs, then finished off with salt and a tiny bit of Cayenne pepper, well stirred in.
"A Busy Year at the Old Squire's" by Charles Asbury Stephens
Poor orphan, the first mouthful he took seemed to consist of cayenne pepper.
"Jack Harkaway's Boy Tinker Among The Turks" by Bracebridge Hemyng
Cayenne pepper, thrown on the stove, broke up their meeting at Port Byron.
"Susan B. Anthony" by Alma Lutz
Cayenne pepper contains 25 per cent of oil, about 7 per cent of ash, and a liberal amount of starch.
"Human Foods and Their Nutritive Value" by Harry Snyder
Thought p'r'aps it had been cayenne pepper.
"The Adventures of Don Lavington" by George Manville Fenn
If such applications have to be made more than once, cayenne pepper is preferable to the mustard, and equally powerful.
"Papers on Health" by John Kirk
The pods of this variety are quite small, cone-shaped, coral-red when ripe, intensely acrid, and furnish the Cayenne Pepper of commerce.
"The Field and Garden Vegetables of America" by Fearing Burr
If the pepper is mild, add cayenne pepper.
"The Khaki Kook Book" by Mary Kennedy Core
Season with cayenne pepper and a little minced parsley.
"Armour's Monthly Cook Book, Volume 2, No. 12, October 1913" by Various
Season with salt to taste and a dash of cayenne pepper, and a small half teaspoonful of sugar.
"The Golden Age Cook Book" by Henrietta Latham Dwight
Let it simmer three hours, and serve it up with a seasoning of cayenne pepper.
"The Lady's Own Cookery Book, and New Dinner-Table Directory;" by Charlotte Campbell Bury
Use it sparingly if at all, as you would use cayenne pepper or tabasco sauce.
"Word Study and English Grammar" by Frederick W. Hamilton
Add salt and paprika and a dash of cayenne pepper.
"Stevenson Memorial Cook Book" by Various
Drop on top of each portion one tablespoon whipped cream delicately seasoned with salt, pepper and a few grains cayenne.
"Fifty-Two Sunday Dinners" by Elizabeth O. Hiller
Add a little salt and a dust of cayenne pepper.
"Dressed Game and Poultry à la Mode" by Harriet A. de Salis
Several species or varieties are used to make cayenne pepper.
"Encyclopaedia Britannica, 11th Edition, Volume 5, Slice 5" by Various
Stew with salt and pepper and butter, half an hour slowly, add dash cayenne pepper and serve.
"Civic League Cook Book" by Anonymous
The native doctor holds cayenne pepper in his mouth, and, on completing the operation, spits the pepper upon the wound.
"Fetichism in West Africa" by Robert Hamill Nassau
Season highly with cayenne pepper, salt, and a little grated nutmeg or ground mace.
"Paper-bag Cookery" by Vera Serkoff
Chicken of the Sea® White Albacore Pouch Tuna 3 cups mayonnaise ¼ cup cayenne pepper 2 cups chopped green onions 2 cups almond slices 2 cups dried cherries.
In a bowl, whisk mayonnaise with cayenne pepper.
Celery salt 1 t. Ground black pepper 1 t. Cayenne 1 t.
12 ounces baby bok choy 2 tablespoons canola oil 1 clove garlic, minced 10 frozen chicken or pork pot stickers 1/2 cup water 1 teaspoon soy sauce Cayenne pepper Toasted sesame seeds.
Teaspoon cayenne pepper or 2 sprigs fresh rosemary.
Stir in chickpeas , bell peppers, green beans, cayenne, tomatos, and vegetable stock Simmer for 30 minutes until vegetables are tender.
ground white pepper Pinch of grated nutmeg Pinch of cayenne.
McPherson hunkers over a cup of hot mocha coffee sprinkled with cayenne pepper.
Adjust the amount of hot pepper sauce and cayenne pepper in the dressing for this Asian pasta salad to make it mild or fiery.
Igor is dousing his gyro wrap with a bright red salsa that tastes like a combination of roasted red peppers and cayenne powder.
8 ounces elbow macaroni 1 cup shredded cheddar cheese 1 cup shredded Velveeta cheese 1 tsp salt 1/8 tsp cayenne pepper ½ cup milk 1 egg 1 TBSP butter ½ cup bread crumbs.
Kosher salt pinch of cayenne pepper.
Or substitute 4 parts paprika to 1 part cayenne pepper.
Use a pinch in place of cayenne pepper.
A blend of sharp white cheddar, roasted red peppers, mayonnaise and cayenne pepper form the basis of his take on the quintessential Southern spread.