905 got recipes

Barbecue deviled eggs with chopped smoked pulled pork, Dijon, and hot sauce. A Southern twist on the classic picnic appetizer that turns leftover barbecue into a creamy, smoky party bite.

Thai stir-fried salted beef with chili: shredded beef cured in salt and fish sauce, fried until crispy, then tossed with hot chilies, celery, and Thai seasoning. A spicy, salty Bangkok street food classic.

Warm zucchini salad in a reduced basil cream sauce with fresh tomatoes, shallots, lemon juice, and hot pepper sauce. A rich summer side dish ready in 30 minutes.

This is a very easy recipe for a delicious pot roast. It makes its own gravy. It's designed especially for the working person who does not have time to cook all day, but it tastes like you did. You'll want the cut to be between 5 and 6 pounds.

This dish is very savoury with a crunchy/chewy texture.

Hearty slow cooker bean dip packed with seasoned ground beef, refried beans, melted longhorn cheese, and sour cream with a spicy kick from hot sauce.

This scrumptious pot roast is made with beef gravy and gingersnap cookies.

Marco Pierre White's homemade mayonnaise from the Mirabelle restaurant.

Sun-dried butterflied kingfish fried until golden and crisp, served with a tangy Thai green mango salad dressed in fish sauce, lime, and palm sugar. Sour, salty, and crunchy in every bite.

Stuffed mushrooms with whole littleneck clams topped with a spicy horseradish, mayo, and hot sauce mixture, then broiled until golden. A bold seafood appetizer.

Tired of bringing the same thing to every party or event? Break out of your rut with this delicious festive herring spread!

Szechuan eggplant sautéed in broth instead of oil for a low-fat, plant-based dinner that packs serious heat. Just 5 ingredients, 30 minutes, and a whole lot of spicy Szechuan-teriyaki flavor over rice.

Beer and Parmesan omelettes with a kick of Tabasco, ready in 10 minutes flat. The secret to the lightest, fluffiest eggs? A splash of suds in the batter.

A succulent steak dinner made with hot pepper sauce and a bit of gin.

Cajun cooking legend Justin Wilson's tuna salad kicks it up with hot sauce, dill relish, and mustard stirred into chopped hard-boiled eggs and mayo. Ready in 10 minutes flat, this spicy Southern spin on canned tuna is anything but boring.

Mexican quiche baked in tostada shells with Swiss cheese, crumbled bacon, green chiles, and a light cream custard. Individual-sized quiches ready in 30 minutes.