2,150 hot sauce recipes

This quick corn stir-fry is packed with flavors, sichuan hot chili oil and peppercorns give the sweet corn lots of yumminess. If you don't like the corn on the cob, simply scape the kernels off, or frozen corn can be used as well.

An American invention, this pasta salad is done right. Caramelized fennel and red onions with sun-dried tomatoes with a light vinaigrette.

This cheesy and moist tomato quick bread is made with whole wheat flour, mozzarella, parmesan cheese and tomatoes. It's packed with flavor and very easy to make.

A fresh take on spinach salad. This sweet and savory salad is a wonderful alternative to the bacon and tomato variety.

Pan-roasted sweet corn and avocado salsa. Works well with any type of seafood or on a fish taco.

Beef in a sweet red bell pepper sauce spiked with jalapeno, garlic, ginger and subtle spices. Colorful and easy preparation.

A great hearty pot of beans your family and friends are sure to enjoy. Follow exact recipe for best results. Enjoy!!

General Tao chicken with crispy deep-fried leg meat tossed in a sweet-sour soy glaze with ginger, garlic, dried chilies, and sesame oil. Better than takeout, ready in 40 minutes.

This quick and tasty Tso's chicken is one of the most popular foods in Chinese restaurant or take-out. But when you realize how simple the dish is, you can just make it at your own kitchen within half an hour.

Serving Size: 1 (very large!) crab cake Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g Protein: 14g

Ground beef chili with kidney beans, a hit of cider vinegar, and a quiet pinch of allspice for warmth. A solid one-pot weeknight chili that fully comes together in an hour.

A rich and decadent frittata packed with a variety of seafood.

This delicious savory onion tart is tasty, creamy, and absolutely delicious, a great way to impress your family or your guest.

These ribs were the most delicious Chinese ribs ever. So much more meaty, juicy and tender than Chinese take-out. Give it a go, and you will be pleased.

Ginger-spiked pork meatballs browned until golden, then simmered in curried coconut milk sauce and served on crisp lettuce with fresh basil and lemon zest. A Thai twist on the Chinese classic.

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.