600 hoi sauce recipes

Baked halibut with a crispy potato flake and cheese crust made from Swiss, Parmesan, mayonnaise, and horseradish. Broiled golden on top for a crunchy, savory finish.

Cubed SPAM wok-tossed with broccoli, snow peas, red pepper, baby corn, and mushrooms in a fiery teriyaki-ginger sauce with Chinese hot oil. Served over rice, this spicy stir-fry is on the table in 25 minutes.

A whole chicken gently poached in an aromatic Thai broth of lemongrass, galangal, garlic, shallots, and chilies, finished with lime juice, cilantro, and fresh basil. Fall-off-the-bone comfort.

Szechuan peanut noodles tossed in a rich sauce of creamy peanut butter, sesame oil, soy sauce, ginger, garlic, and hot bean paste. No cooking the sauce, just mix, toss, and slurp. Extra sauce keeps in the fridge.

Sybil Carter's homemade barbecue sauce starts with bacon drippings and builds layers of tangy tomato, brown sugar sweetness, mustard bite, and hot pepper heat. Doubles easily and keeps in the fridge for weeks.

Add a new salad to your meals with this recipe that includes almonds and mandarin oranges.

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.

Open-faced pizza sandwiches made with a seasoned beef freezer mix, tomato paste, Italian seasoning, and bubbly melted cheese on bread or hamburger buns. Ready in under 20 minutes from freezer to table.

Curried corn salad with red bell pepper, cucumber, scallions, and spinach in a tangy curry-mustard vinaigrette. A no-cook, low-fat side dish ready in ten minutes.

Mexitalian lasagna layered with hot Italian sausage, chili, picante sauce, cottage cheese, and mozzarella. A bold Mexican-Italian fusion comfort food bake.

Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.

Another kind of dumplings, steamed dumplings, but still a popular recipe too!

Cajun remoulade sauce with brown mustard, ketchup, apple cider vinegar, and Tabasco, served with fresh vegetable crudites. A tangy, spicy no-cook dip for raw veggies.

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.

Korean sesame ginger marinade with soy sauce, garlic, toasted sesame seeds, and crushed chili. The sugar and soy caramelize into that signature Korean BBQ char on beef, lamb, pork, or chicken.

Vegan no-egg egg salad: crumbled firm tofu tinted yellow with turmeric and dressed with soy mayo, vinegar, mustard, and hot sauce. Tastes like egg salad in a sandwich, no eggs required.