1,732 hoi sauce recipes

Smoky, flame-kissed whiskey BBQ sauce with molasses, brown sugar, and a splash of hot sauce. Sauteed in scotch then flambeed for deep, complex flavor that only gets better with age.

Bacon-wrapped chicken breasts marinated in soy, garlic, ginger, and hot sauce, then baked low and slow until the bacon crisps and the chicken stays juicy. A holiday-easy main dish.

Vegan BBQ beans simmered with molasses, tomato sauce, chili powder, cumin, and hot sauce. Water-sauteed veggies keep it oil-free. Serve on buns like sloppy joes, over grains, or as a picnic side.

Cajun cole slaw with shredded cabbage, sweet bell peppers, and onions tossed in a spicy Louisiana hot sauce dressing built on mayo, mustard, ketchup, and Worcestershire. Big-batch picnic side with a kick.

Smoky andouille bathed in tangy barbecue sauce spiked with Southern Comfort, slow-simmered for hours until thick and rich for the ultimate party appetizer.

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

Use this creamy dip on a vegetable dip or as a companion with tortilla chips.

Low-calorie tomato seafood stew brimming with shrimp, clams, and hearty vegetables. This one-pot wonder comes together in about an hour for a warm, briny bowl of coastal comfort.

Introduce venison to the spice named "Curry" with this scrumptious recipe that is extremely easy to follow and enjoy!

Bring the flavor of New Orleans into your kitchen with this succulent dish made of shrimp, potatoes and yellow squash.

Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

Houlihan's baked potato soup copycat with real baked russet potatoes, butter-onion roux, cream, and instant potato flakes for thickness. Topped with cheddar, bacon, and scallions.

Cajun shrimp pasta with linguine tossed in a slow-simmered tomato sauce spiked with cayenne, thyme, Worcestershire, and hot sauce, finished with Parmesan.

Slow cooker hot dog and baked bean chili with molasses, BBQ sauce, and ketchup. Dump everything in the crockpot, cook low for 8 hours, and serve a sweet, smoky, crowd-pleasing pot.