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- Main courses (12806)
- Bakery and desserts (12068)
- Appetizers (5704)
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- Drinks (2372)
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- Pasta and pizza (1930)
- Sauces and marinades (1410)
- Sandwiches (562)
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- Broths (106)
Ground red pepper
A powder from dried red pepper (from paprika to cayenne) for colour and heat.
Ground red pepper is a powder from dried red pepper pods, ranging from mild paprika to hot cayenne. It is added to marinades, sauces, sofrito, meat and vegetable dishes for colour and heat.
Recipes with this ingredient
The recipe is taken from the magazine "Culinary Workshop".
16
4
45
Recipe taken from the magazine "Culinary Workshop".
9
3
45
Recipe taken from the magazine "Culinary Workshop".
10
1
30
Recipe taken from the magazine "Culinary Workshop".
9
6
60
Carrot puree with cumin is a fragrant dish of Moroccan cuisine that combines the sweetness of carrots with warm spicy notes of cumin, turmeric, and red pepper. This dish has roots in North African culinary traditions where spices play a key role in creating deep and rich flavors. The puree has a velvety texture, and the addition of lemon juice gives it a light tang and refreshing note. It can serve as a standalone dish or as a side to meat, especially lamb and kebabs. Serving it with olive oil makes it even richer and more expressive. When hot, it warms you up; when cold, it becomes an excellent addition to summer meals. It is a harmony of flavors and aromas embodied in a simple yet exquisite dish.
10
2
30
Juicy turkey thigh in the oven is a delightful dish of Russian cuisine that combines the tenderness of meat with rich marinade aromas. The history of roasted turkey originates from home feast traditions where hostesses sought ways to give meat maximum softness and flavor. The marinade of soy sauce, lime juice, and spices penetrates the turkey fibers, making it incredibly fragrant. The light spiciness of red pepper and the delicate citrus note of lime create a harmony of taste. Baking in foil helps retain juiciness, while the final browning gives an appetizing crust. This dish is perfect for a festive dinner or family lunch, especially when paired with vegetables or aromatic side dishes.
7
5
30
Vitsel is a true gem of Moldovan cuisine, where the simplicity of ingredients combines with refined taste. Tender and aromatic veal is infused with rich notes of tomato juice and spices, creating a rich palette of flavors. The main highlight of the dish is quince—its sweetness and slight acidity harmoniously complement the meat, creating an unmatched balance. Red dry wine adds sophistication to the sauce, while garlic and fresh herbs complete the picture by adding zest and freshness to the dish. Vitsel is not just a delicious meat dish but a part of Moldova's cultural heritage that blends ancient traditions with a love for juicy, rich flavors. Ideal for festive tables or cozy family dinners, it is served with a glass of good wine and fresh bread.
12
4
80
The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.
8
4
30
The recipe is taken from the book "Holiday salads and appetizers.
8
2
30
The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.
12
3
30
The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.
10
3
30
The recipe is taken from the book "Holiday salads and appetizers. Very simple.
11
4
30
The recipe is taken from the book "Holiday Salads and Appetizers. Very Simple.
10
6
30
The recipe is taken from the book "Seafood. Very simple.
10
4
30
The recipe is taken from the book "Seafood. Very simple.
10
4
30