676 red hot recipes

Ready the grill for this succulent recipe that tastes great with baked or mashed potatoes.

Quick steamed broccoli with fresh Caribbean inspired flavors.

Sweet onion relish sautés Vidalia onions in butter until golden, then folds in ketchup, garlic powder, Worcestershire, and Tabasco for a quick warm relish. The 15-minute burger topping that elevates backyard cookouts.

Simple recipe. Easy to make the perfect omelet every time. Try it!

This homemade pizza is simply delicious. Spread some pizza sauce over pizza dough, top with freshly sliced mushrooms, bell peppers, sun-dried tomatoes, olives and onions, and sprinkle some mozzarella cheese. Within about 25 minutes, this freshly homemade pizza is ready to serve.

Spice up your dinner with this succulent dish that will have you licking your lips and fingers.

Tex-Mex guacamole made with ripe avocados, a can of Rotel tomatoes and chiles, Worcestershire, and a chill in the fridge to let the flavors meld. Crowd-feeding party dip for chips or tacos.

Smoky chipotle tomatillo salsa with charred tomatillos, pureed chipotles in adobo, red onion and cilantro. Tart, smoky and vegan, with a deep building heat that's a world above any jar.

Mexican tomato lime soup poured over crushed tortilla chips. Bright cilantro-lime broth with cumin, garlic and tomato. A 30-minute Mexican comfort soup.

Good as a quick barbecue sauce but we use it for a dipping sauce for chicken fingers or homemade chicken nuggets.

From the Castle Restaurant (Olean, NY) (now out of business). A copycat simplified home cook version that's easy to make.

Cheddar cheese and hot chili sauce give this bread incredible flavor, just eating the bread itself is delicious enough!

Healthy vegan pumpkin soup with butternut squash, aromatic garlic and onions, blended silky smooth for a plant-based comfort meal under 200 calories per serving.

Using this lovely way to cook tofu, you will be amazed by the flavored texture tofu, serve with tasty mushroom gravy, it is a perfect dish.

BBQ lamb ribs grilled until the skin crisps, then brushed with a honey, soy and red wine glaze over a cooling fire so it caramelizes instead of burning. Juicy, tangy ribs straight off the grill.

Rhubarb jam with Chinese five-spice, crystallized ginger, and a whisper of hot sauce. Tart-sweet preserve with warm spice and gentle heat, perfect on toast or alongside roast pork.