401 red peppers sauce recipes

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.

Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

Perogy cilantro soup with frozen perogies simmered in a cilantro-tomato broth with garlic, onion, and a dash of hot sauce. A quick, creative comfort soup that turns perogies into a meal.

Lobster fondue dip with sharp cheddar, white wine, and hot pepper sauce. A rich, melty cheese dip loaded with lobster meat, ready in 30 minutes.

Thai sa-teh skewers with chicken, beef, and pork marinated in lemongrass, curry, and fish sauce, grilled fast, served with cool cucumber sauce. Street-food flavor at home.

Rich shrimp bisque built from sautéed shells, fish stock, brandy, paprika, heavy cream, and dry sherry. A classic French technique that extracts every ounce of shrimp flavor.

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.

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.

Food processor salsa made with roasted green chiles, canned tomatoes, green onions, garlic, dried red chili, and cilantro. No cooking required, just pulse and serve with chips.

Gaslight Restaurant peppercorn dressing with Parmesan, cracked black pepper, garlic, Worcestershire, and hot sauce in a mayo base. A bold, restaurant-style dressing you can make at home.

Honey barbecue chicken breasts oven-baked in a homemade tomato-honey sauce with cider vinegar, Worcestershire, and paprika. A no-grill weeknight BBQ supper.

A spicy twist on the classic margarita, the Beaurita blends vodka and tequila with fresh lime juice and a fiery hit of hot pepper sauce, served in a salt-rimmed glass with a jalapeño garnish.

Curried yogurt dip with honey, lemon juice, hot sauce, and black pepper. A creamy, Indian-inspired party dip for vegetables and pita, ready in 10 minutes.

Great asian style pasta, nice side dish, very healthy.