Recipes with red hot pepper sauce
1,343 recipes
Turkey Gumbo (Franz)
Turkey gumbo built from a leftover carcass with a dark roux, okra, smoked sausage, bacon, and Cajun spices. A rich, hearty way to use your holiday turkey.
Cheesy Shrimp Dip
Cheesy shrimp dip blends canned shrimp, cheddar, mayo, and Worcestershire into a smooth cocktail party spread. Five-minute blender appetizer with no oven needed.
Crispy Pecan Fish Fillet
Crispy cornmeal-crusted fish fillets pan-fried golden and topped with a brown-butter pecan sauce with parsley and lemon. Southern fish-fry meets classic meunière.
Mushroom Wild Rice Chowder
Mushroom wild rice chowder with curry, cinnamon, and soy milk, topped with toasted almonds. A dairy-free, warmly spiced chowder that's hearty and ready in 30 minutes.
Chutney Chicken
Chutney chicken drumsticks in a quick microwave sauce of tomato, rehydrated dried apple, raisins, orange zest, and a whisper of clove. A weeknight dinner with sweet-hot chutney flavor in 30 minutes.
Elegant Baked Fish
Elegant baked fish fillets topped with a spiced mayo of Creole mustard, hot sauce, Worcestershire, curry powder, and a Ritz cracker crust. Baked until flaky.
Bob's Creamy Hot Crab Dip
Bob's creamy hot crab dip: a baked party dip with cream cheese, real crab meat, minced onion, and a hit of hot sauce. Six ingredients, one dish, ready for crackers in under an hour.
White Chili#4
White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.
Pimiento Cheese Sandwiches
Southern pimiento cheese sandwiches with sharp New York cheddar, mashed pimientos, cayenne, and Worcestershire. Hand-grated cheese makes all the difference in this classic spread.
Awesome Zesty Barbecued Ribs
Zesty barbecued ribs: pork ribs simmered tender first, then grilled or broiled with a homemade ketchup-lemon-brown sugar barbecue sauce. The classic American backyard technique.
Tarragon Rosemary Shrimp Pasta
Tender shrimp tossed with pasta in a bright lemon-herb dressing spiked with tarragon and rosemary makes an elegant cold salad perfect for warm-weather gatherings.
Dehydrator Barbecue Sauce
Barbecue sauce made with dehydrated vegetables, white wine, honey, Worcestershire, and liquid smoke. A Cajun-style pantry BBQ sauce that simmers for hours using shelf-stable dried ingredients.
Spicy Orange Beef
Sichuan-style spicy orange beef with egg-white-marinated flank steak, dried orange peel, fresh chiles, ginger, and garlic. Crispy, fiery, citrus-forward takeout made at home.
Runzas
Runzas: Nebraska's German-Russian beef and cabbage hand pies wrapped in sweet yeast dough. The Plains state classic, baked golden and stuffed full of seasoned beef.
Mexican Style Chili
Mexican-style chili with ground chuck, kidney beans, three cans of tomatoes, and green chili salsa simmered low for three hours. A big-batch chili built to feed a crowd, freeze well, and taste better on day two.
Bacon & Cheese Puff
Bacon and Swiss cheese breakfast strata with layered bread, crumbled bacon, onions, and a custardy egg-milk mixture. Make it the night before and bake in the morning.
Turkey gumbo built from a leftover carcass with a dark roux, okra, smoked sausage, bacon, and Cajun spices. A rich, hearty way to use your holiday turkey.
Cheesy shrimp dip blends canned shrimp, cheddar, mayo, and Worcestershire into a smooth cocktail party spread. Five-minute blender appetizer with no oven needed.
Crispy cornmeal-crusted fish fillets pan-fried golden and topped with a brown-butter pecan sauce with parsley and lemon. Southern fish-fry meets classic meunière.
Mushroom wild rice chowder with curry, cinnamon, and soy milk, topped with toasted almonds. A dairy-free, warmly spiced chowder that's hearty and ready in 30 minutes.
Chutney chicken drumsticks in a quick microwave sauce of tomato, rehydrated dried apple, raisins, orange zest, and a whisper of clove. A weeknight dinner with sweet-hot chutney flavor in 30 minutes.
Elegant baked fish fillets topped with a spiced mayo of Creole mustard, hot sauce, Worcestershire, curry powder, and a Ritz cracker crust. Baked until flaky.
Bob's creamy hot crab dip: a baked party dip with cream cheese, real crab meat, minced onion, and a hit of hot sauce. Six ingredients, one dish, ready for crackers in under an hour.
White chicken chili with white beans, green chiles, poblano pepper, cumin, and oregano. A lighter, brothy chili loaded with garnish options.
Southern pimiento cheese sandwiches with sharp New York cheddar, mashed pimientos, cayenne, and Worcestershire. Hand-grated cheese makes all the difference in this classic spread.
Zesty barbecued ribs: pork ribs simmered tender first, then grilled or broiled with a homemade ketchup-lemon-brown sugar barbecue sauce. The classic American backyard technique.
Tender shrimp tossed with pasta in a bright lemon-herb dressing spiked with tarragon and rosemary makes an elegant cold salad perfect for warm-weather gatherings.
Barbecue sauce made with dehydrated vegetables, white wine, honey, Worcestershire, and liquid smoke. A Cajun-style pantry BBQ sauce that simmers for hours using shelf-stable dried ingredients.
Sichuan-style spicy orange beef with egg-white-marinated flank steak, dried orange peel, fresh chiles, ginger, and garlic. Crispy, fiery, citrus-forward takeout made at home.
Runzas: Nebraska's German-Russian beef and cabbage hand pies wrapped in sweet yeast dough. The Plains state classic, baked golden and stuffed full of seasoned beef.
Mexican-style chili with ground chuck, kidney beans, three cans of tomatoes, and green chili salsa simmered low for three hours. A big-batch chili built to feed a crowd, freeze well, and taste better on day two.
Bacon and Swiss cheese breakfast strata with layered bread, crumbled bacon, onions, and a custardy egg-milk mixture. Make it the night before and bake in the morning.
