592 hot pot recipes

Made this while cleaning out the refrigerator... thus the name. John

These quick and easy deviled eggs are full of flavor. Freshly chopped chives, tarragon, lemon juice, hot pepper sauce and mustard makes a delicious filling. Enjoy these yummy deviled eggs at your Easter's Day!

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

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

Gingersnap pot roast slow-cooked with sweet potatoes and carrots in a tangy gingersnap-vinegar gravy. A German-inspired crockpot dinner where the cookies thicken and flavor the sauce.

Spicy couscous with curry, cumin, and cinnamon, tossed with sauteed tomatoes and green onions. A fragrant 15-minute side dish or light main course.

Quick Caribbean-inspired chicken with curry, lime, green beans, and coconut simmered with noodles in one pot. Uses leftover cooked chicken for a 25-minute weeknight meal.

Pot roast of buffalo: a lean bison rump roast larded with pork, marinated for days, then braised tender in a rich stock-and-tomato gravy. Classic wild game cookery.

Green beans, carrots, and potatoes simmered in a spicy berbere and niter kebbeh sauce with tomatoes. This hearty Ethiopian vegetable w'et is vegetarian comfort food meant for scooping with injera.

Crispy fried chicken wings tossed in a sweet-and-spicy sauce with French dressing, herbs, and hot sauce. Served with blue cheese dressing and crunchy veggies.

Hot and spicy chicken soft tacos with a red chile, curry, and cumin spice rub. A quick marinated chicken taco recipe with bold heat and tender stovetop-seared flavor.

Spicy brisket needs just two things: a beef brisket and your favorite barbecue sauce. Baked low and slow until fork-tender, then piled into warm flour tortillas for an easy Tex-Mex dinner.

This focaccia turns out crusty outside and fluffy inside, the roasted bell pepper, chilis, cherry tomato and mozzarella give the focaccia amazingly delicious flavor. Eating it directly without anything else is yummy enough to satisfy your palate. This recipe is adapted from Chef Nancy, New York Times!

Strong flavors from both beer and cheddar cheese, if you love both beer and cheddar cheese, you will absolutely love this bread. It's also so easy to make, needless to say it disappears very fast, so make sure to bake enough loaves.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

Beer cheese soup blends sharp cheddar with a full bottle of beer, chicken broth, paprika, and Tabasco for a Wisconsin-style pub bowl. Finished with heavy cream and topped with buttered popcorn. The bar-snack take on cream soup.