807 hot pepper recipes

The name may sound deceiving, but you will simply enjoy this scrumptious dish that will have you licking your lips in satisfaction.

Indonesian tofu satés marinated in sweet kecap manis and garlic, skewered, and broiled until the edges catch color. Served with a quick peanut-chili dipping sauce for a vegetarian take on a Southeast Asian street food classic.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.

A good spring dinner selection, light and healthy.

Buttery wild rice layered with sauteed oysters and smothered in a creamy mushroom sauce spiked with hot sauce. A Southern casserole that steals the spotlight at any holiday table.

Six flavored popcorn ideas: strawberry, cappuccino, blue cheese, curry-cumin, chili, and Tabasco. One base recipe, six seasoning combos mixed into melted butter.

You can use salmon or cod with great results in this cheesy bubbly dish.

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

Whole red snapper stuffed with a savory bread, celery, and tomato filling, basted with a tangy lemon-Worcestershire sauce spiked with hot sauce. Gulf Coast flavor at its finest.

Cajun-style guacamole with crumbled feta, Creole mustard, Worcestershire sauce, hot sauce, and white wine vinegar. Not your standard guac, this one has a Louisiana kick.

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

Shrimp curry made with freshly ground whole spices, tomato, ginger, and finished with lime juice. A South Indian-style shrimp curry served with rice and mango chutney.

Smoke roasted top round of bison: bison marinated in dark beer, soy, and balsamic for 72 hours, then slow-smoked over hardwood for a tender, richly flavored wild-game roast.

If you like trying new things, then you will love this succulent dish that will instantly find its place in your cookbook!

Fantastic and can leave ingredients out or subsitute and still fabulous. Excellent for lunches on toasted bagels or crackers for a party. I have made this several times and it is always a hit!!!

Crispy bread-cup croustades filled with baby shrimp in a Swiss cheese sauce with lemon zest and Worcestershire. Makes 3 to 4 dozen freezer-friendly party bites.