2,111 hot sauce recipes

Hearty broccoli ham hot dish layered with rice, homemade white sauce, and buttered breadcrumbs. A Midwestern casserole classic that uses up leftover ham.

Authentic Italian linguine carbonara uses butter, Parmigiano-Reggiano, beaten eggs, and parsley tossed with hot pasta off the heat to form a silky sauce without cream.

Italian meat sauce mix is a bulk-batch freezer sauce: hot Italian sausage and ground beef slow-simmered for 8 hours with tomato puree, basil, and hidden broccoli and cauliflower florets. Makes 8 pints to stash.

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

Vegan meatless loaf made with TVP (textured vegetable protein), breadcrumbs, herbs, and soy sauce, baked in a homemade tomato sauce. A hearty plant-based alternative to classic meatloaf.

Hot turkey sandwiches on Italian bread with a Monterey Jack cheese sauce, sliced tomatoes, and sauteed onions. Made entirely in the microwave in about 30 minutes.

Filipino lumpia packed with ground pork, shrimp, mushrooms, and crunchy water chestnuts, rolled tight and fried until golden and crisp. Served hot with a tangy sweet and sour dipping sauce.

Breakfast tacos with crispy bacon, pan-fried potato chunks, and soft-scrambled eggs in warm flour tortillas. Serve with pico de gallo, hot sauce, and fresh cilantro.

A zesty, fruity sauce with a hint of ginger. Perfect to accompany meat or poultry, served hot or cold. Quick and easy to prepare.

Grilled sesame chicken breasts marinate in soy sauce, white grape juice, sesame seeds and ginger, then grill over medium-hot coals. A sweet-savory Asian-inspired summer dinner.

Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.

Baby Hot Browns are bite-sized Kentucky classics: sliced turkey and onion on French bread rounds, smothered in a creamy Swiss cheese sauce and topped with crumbled bacon. A rich, savory appetizer.

Coal miner's spaghetti is the original spaghetti carbonara: hot pasta tossed with eggs, parmesan, romano, and crispy bacon. The eggs cook to a glossy sauce on contact. No cream needed.

Flounder fillets rolled around a buttery sea scallop stuffing with garlic and white wine, then baked and topped with a creamy white sauce. Restaurant-quality seafood you can make at home.

Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.

Thick homemade hot fudge sauce made with unsweetened chocolate, evaporated milk, and sugar. Rich, glossy, and pourable, this makes enough to fill two gift jars.