995 hot pot recipes

Chilled shrimp cocktail with brandy-spiked lemon cream sauce, studded with crisp apple and fresh herbs. Elegant Italian appetizer.

Thick tuna steaks marinated in ginger, lime, and soy then broiled to a caramelized glaze deliver restaurant-quality seafood in just 20 minutes for impressive weeknight dinners.

Simple pork satay with sweet apricot peanut butter sauce. Quick marinade in soy and steak sauce, grill or broil in 10 minutes. Easy appetizer serves 6 or main dish for 2.

Individual meatloaf portions baked in muffin tins with Italian sausage, applesauce for moisture, and whole wheat breadcrumbs for fiber-rich kid-friendly dinners.

A scrumptious casserole made with chicken, hot chili peppers, cheddar cheese and cream of chicken soup.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

Southwestern stuffed peppers filled with hot Italian sausage, bread stuffing, and Monterey Jack cheese, simmered in chicken broth with a blended red pepper sauce.

Cajun-seasoned chicken breasts with a sweet-hot pepper jelly glaze made with vinegar, green onions, and chicken broth. One skillet, 25 minutes, and big bold Cajun flavor.

Pureed broccoli soup with celery, onion, and heavy cream, brightened with lemon juice and a kick of Tabasco. A simple 30-minute cream soup that serves a crowd.

Lighter baked chili relleno squares made with egg whites, nonfat cottage cheese, low-fat cheddar, mozzarella, and chopped green chilis. Cut into a dozen portable squares that taste just as good cold as warm.

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

A bold seafood marinade and grilling sauce with coffee liqueur, citrus, hot sauce, fresh ginger, and dill. Shake it up in a jar and let it transform any fish on the grill.

Herb-seasoned turkey burgers with tarragon and white wine, grilled and served with a homemade barbecue sauce of tomatoes, mushrooms, green pepper, garlic, and Tabasco. Makes 12 burgers for a crowd-ready cookout.

A tangy, jewel-toned tomato aspic loaded with crunchy celery, green peppers, and green beans. This vintage molded salad brings old-school Southern charm to any potluck or holiday spread.

Homemade Creole chaurice sausage with fresh pork, onions, garlic, cayenne, allspice, and bay leaf ground and stuffed into natural casings. A spicy Louisiana classic for gumbo, jambalaya, or the grill.