Recipes with red hot pepper sauce
1,343 recipes
Ohio Style Chili
Ohio-style chili with ground beef, sausage, cocoa powder, cinnamon, and allspice over kidney beans. Cincinnati-inspired with a warm, sweet spice backbone and a sour cream finish.
Antoine's Oysters Rockerfeller
Classic New Orleans Oysters Rockefeller with broiled oysters topped with rich spinach-herb butter and breadcrumbs, spiked with Pernod for an elegant appetizer.
Chicken Imperial
Whole chicken basted in a rich butter sauce with sherry, curry powder, Worcestershire, oregano, and dry mustard. Slow-roasted and repeatedly glazed until the skin turns deep golden and lacquered.
Horseradish Bbq Sauce
Horseradish BBQ sauce blends sharp prepared horseradish with butter, lemon juice, cider vinegar, ketchup, Worcestershire, and hot sauce. Tangy, peppery, with serious sinus-clearing kick. Ready in 25 minutes.
World Championship Chili
An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.
Champion Chili
This beefy beanless chili has the makings of a champion, hitting all the right notes with a complex balance of flavors.
Fiery Barbecued Venison
Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.
Old Fashioned Baked Macaroni & Cheese
Old-fashioned baked macaroni and cheese with a from-scratch roux, five cups of cheddar, dry mustard, and a buttered breadcrumb topping with paprika. Creamy inside, crunchy on top.
Chicken & Sausage Jambalaya
If you're having friends over, then don't hesitate to make this hearty dish made with succulent ham, smoked sausage and hot pepper sauce.
Mexican Chicken (Pollo Mexicano)
Grilled Mexican chicken breasts basted in a tangy chili-ketchup glaze with brown sugar, Worcestershire, and hot sauce. Scored deep for flavor and topped with cool yogurt.
Oysters Fitzpatrick
Oysters Fitzpatrick are broiled oysters in the shell, each topped with a strip of bacon, a dash of hot sauce, and a drizzle of ketchup. A bold, smoky cousin to the more famous Oysters Rockefeller.
North Carolina Chopped Bbq
You can do this beef roast in the oven or in a slow cooker. Either way, it comes out tender and juicy and makes a perfect dinner!
Deer Sausage
A big-batch deer sausage recipe with equal parts ground venison and pork, seasoned with cayenne, paprika, brown sugar, and hot sauce. Mix, stuff into casings, and you're set for the season.
Norwegian Sardine Pate
Norwegian sardine pate blends mashed sardines with cream cheese, lemon juice, and hot sauce into a smooth spread. Garnished with capers and served with toast.
Filled Stuffed Peppers Supreme
Meat filled green peppers in a spicy tomato cream sauce.
A hand me down family recipe that I have greatly modified & finally written down.
Moo Sate
Thinly sliced beef marinated in curry, garlic, and honey, threaded on skewers and grilled until charred at the edges. Dunk these Indonesian satay skewers in warm coconut-peanut sauce for pure bliss.
Ohio-style chili with ground beef, sausage, cocoa powder, cinnamon, and allspice over kidney beans. Cincinnati-inspired with a warm, sweet spice backbone and a sour cream finish.
Classic New Orleans Oysters Rockefeller with broiled oysters topped with rich spinach-herb butter and breadcrumbs, spiked with Pernod for an elegant appetizer.
Whole chicken basted in a rich butter sauce with sherry, curry powder, Worcestershire, oregano, and dry mustard. Slow-roasted and repeatedly glazed until the skin turns deep golden and lacquered.
Horseradish BBQ sauce blends sharp prepared horseradish with butter, lemon juice, cider vinegar, ketchup, Worcestershire, and hot sauce. Tangy, peppery, with serious sinus-clearing kick. Ready in 25 minutes.
An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.
This beefy beanless chili has the makings of a champion, hitting all the right notes with a complex balance of flavors.
Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.
Old-fashioned baked macaroni and cheese with a from-scratch roux, five cups of cheddar, dry mustard, and a buttered breadcrumb topping with paprika. Creamy inside, crunchy on top.
If you're having friends over, then don't hesitate to make this hearty dish made with succulent ham, smoked sausage and hot pepper sauce.
Grilled Mexican chicken breasts basted in a tangy chili-ketchup glaze with brown sugar, Worcestershire, and hot sauce. Scored deep for flavor and topped with cool yogurt.
Oysters Fitzpatrick are broiled oysters in the shell, each topped with a strip of bacon, a dash of hot sauce, and a drizzle of ketchup. A bold, smoky cousin to the more famous Oysters Rockefeller.
You can do this beef roast in the oven or in a slow cooker. Either way, it comes out tender and juicy and makes a perfect dinner!
A big-batch deer sausage recipe with equal parts ground venison and pork, seasoned with cayenne, paprika, brown sugar, and hot sauce. Mix, stuff into casings, and you're set for the season.
Norwegian sardine pate blends mashed sardines with cream cheese, lemon juice, and hot sauce into a smooth spread. Garnished with capers and served with toast.
Meat filled green peppers in a spicy tomato cream sauce. A hand me down family recipe that I have greatly modified & finally written down.
Thinly sliced beef marinated in curry, garlic, and honey, threaded on skewers and grilled until charred at the edges. Dunk these Indonesian satay skewers in warm coconut-peanut sauce for pure bliss.
