576 red hot recipes

Asian-style stir-fried shrimp finishes in a tangy ketchup, soy, Worcestershire, and sherry sauce with sesame oil and a Tabasco kick. On the table in 6 minutes flat.

Hot spiced crab soup with whole cracked Dungeness crab simmered in a buttery white wine and chicken broth, spiked with garlic, cayenne, and hot pepper sauce. A messy, hands-on bowl built for cracking and slurping.

Lamb, lentil, and rosemary soup made from leftover roast lamb stock and bones, simmered with carrots, tomatoes, and earthy lentils. The Mediterranean way to stretch a Sunday roast into Monday's dinner.

Lemon-tarragon marinated chicken kabobs with zucchini and red pepper, broiled until golden and juicy. A low-calorie, high-protein skewer dinner that comes together fast on busy weeknights.

Freezer mix tacos: pre-cooked beef-tomato mix simmered with chili powder and cayenne for a fast weeknight taco night. Heat, fill, top, eat.

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.

Pan-broiled steak with whiskey sauce sears peppercorn-crusted steak on rock salt in a hot cast-iron pan, then spoons over a whiskey-butter sauce. Steakhouse dinner made at home.

Spicy smoked spareribs with a 10-spice dry rub featuring five spice powder and ginger, parboiled then smoked over hickory with a peach preserves basting sauce.

A retro Southern appetizer of boiled shrimp suspended in seasoned consommé aspic with lemon, green onion, and a kick of hot sauce. Unmold onto crackers for a showstopping starter.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Brookfield's meatloaf with Monterey Jack cheese, sourdough bread soaked in milk, and a bold mix of steak sauce, Worcestershire, and Tabasco topped with chili sauce.

Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

I love Asian food. These spring rolls were so refreshing and just delicious, and I also loved the texture because of all these fresh veggies. The dipping sauce was terrific.

Cajun crawfish tails and smoky tasso sautéed with the holy trinity, mushrooms, and garlic, finished with white wine and butter. Serve over rice or pasta for a quick bayou-worthy supper.

Cheeseburger pizza on a biscuit dough crust topped with seasoned ground beef in cream of cheddar soup, mustard, tomatoes, mozzarella, and garnished with pickles and olives. Ready in 30 minutes.