Cayenne Pepper Cheese Soup Recipes

Steps:

• Combine carrots, celery and green onions in water; cook until tender. Set aside. Saute onion in butter until limp; stir in the flour and blend well. Do not brown. Combine milk and broth; bring to a boil. Whisk in onion mixture. Add cheese dip, cayenne, salt and pepper, and mustard. Slowly stir in vegetables and water they were cooked in. Bring just to a boil; serve immediately.

Steps:

• In a Dutch oven, saute red peppers, carrots, onions, celery and garlic in oil until tender. , Stir in the broth, rice, thyme, salt, pepper and cayenne; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until the vegetables and rice are tender. , Cool for 30 minutes. Puree in small batches in a blender; return to pan. Add red pepper flakes; heat through.

Steps:

• In a saucepan, cook carrots, celery and green onion in water until tender, set aside.
• In a small skillet, saute onion in butter until soft; stir in flour and blend well, do not brown.
• In a large dutch oven, bring milk and broth to a boil.
• Whisk in onion/flour mixture.
• Add cheese dip, cayenne pepper, salt, pepper and mustard.
• Slowly stir in carrots, celery, green onions and cooking liquid.
• Bring to a boil, serve immediately.

Steps:

• In a large pot, saute the celery, onion and jalepeno in the butter until tender.
• Stir in the milk, water and tomatoes.
• Add velveeta cheese cubes a few at time and stir until melted and smooth.
• Reduce heat to med- low and cook for 20-30 minutes.

Steps:

• Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.
• Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.
• Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.
• Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.
• Bake in the oven for 15-20 mins or until golden brown and cooked through.

Steps:

• In a large saucepan, cook the beef, peppers and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender.

Steps:

• In a big bowl combine flour, soda, baking powder and cayenne pepper.
• Rub in the butter using your finger tips.
• Stir in the two cheeses.
• Add the yogurt and knead briefly until a soft (but not sticky) dough has formed. You might need a little more yogurt (or water) to reach the right consistency.
• Flatten dough and cut out scones of desired size. I use a 3 inch glass for cutting out the scones.
• Place on a paper-lined baking sheet and brush tops with some yogurt (if desired).
• Bake in the preheated oven at 200°C/400°F for 15-20 minutes or until a toothpick inserted in the centre comes out clean.
• Enjoy! :).

Steps:

• In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
• Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
• Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Steps:

• In a large saucepan, saute onions in margarine until tender.
• Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.
• Bring to boil; cook 20 minutes, or until squash is tender.
• Puree squash and cream cheese in a blender or food processor in batches until smooth.
• Return to saucepan, and heat through. Do not allow to boil.