138 hot pepper bread recipes

Traditional Welsh Rarebit is an open-faced grilled cheese. A thick slice of whole-grain bread is topped with a delicious cheese sauce made from beer, cheese, butter, mustard, and broiled to bubbly perfection.

A loaded omelet folded between crispy toast with bacon, ham, cheddar, mushrooms, peppers, and a kick of jalapeno. Half omelet, half sandwich, all breakfast glory.

Ground lamb patties seasoned with rosemary and hot sauce, seared golden then simmered over Provencal vegetables with zucchini, tomatoes, and potatoes.

Sausage and beef party rye appetizers with melted Velveeta, oregano, and hot sauce. A make-ahead freezer appetizer that broils up bubbly and hot straight from the freezer.

Crispy fried crab wontons with spinach and cream cheese, served with a sweet-spicy blackberry Szechuan dipping sauce. A stunning fusion appetizer that bridges East and West.

Cheddar and corn-studded bread with chopped hot chilies and yellow cornmeal, mixed in the bread machine and baked into two golden loaves. Savory, spicy, and irresistible.

Louisiana-style deviled crab baked in individual shells with a creamy white sauce, Worcestershire, hot sauce, and buttery breadcrumb topping. A Creole classic ready in 40 minutes.

Hot sausage and mirliton casserole is the New Orleans Creole classic: chayote squash baked with Italian sausage, bell peppers, bread cubes, mozzarella, and fontina. A holiday-table staple.

Make a quick but hearty dinner with this simple recipe that makes tender and juicy meatballs everyone will love.

This is so great, low-fat, low-calories, and very easy to make, hard to find which part is not good. Perfect recipe.

A wonderful cold summer soup made with juicy tomatoes, fresh basil and sweet bell peppers.

Mexican meatball soup (albondigas) with pork-beef meatballs, raw rice inside, simmered with tomatoes, garlic, chili, yerba buena, and bread-cumin thickener, finished with carrots and peas.

Tom's Oysters Rockefeller: oysters baked under a rich green sauce of pureed spinach, scallion, celery, and parsley, seasoned with anchovy, anise, and Tabasco. The classic New Orleans baked oyster, done right.

Grilled chicken breasts topped with a fresh gazpacho salsa of tomatoes, cucumber, bell pepper, red onion, and cumin. A light, no-cook Spanish-inspired summer dinner.

Jumbo lump crab cakes bound with a house-made lime-Dijon hollandaise, coated in panko, then pan-seared golden and finished in the oven. Restaurant-grade cakes with zero filler overpowering the crab.

Southern-style shrimp cakes bound with creamy white sauce and fried golden. Fresh shrimp, green onions, and a kick of hot sauce make these patties sing.