3,004 hot pot recipes

Three onion dip variations using dry soup mix and sour cream: spinach onion, cheddar onion with pimentos, and Indian curry onion with peanuts and yogurt.

Three-meat meatloaf packed with green chiles, hot Italian sausage, cornbread stuffing, and chili powder, baked on a bed of slivered green peppers. Tex-Mex twist on the family classic.

A succulent beef dish that's seasoned to perfection with chili powder and hot pepper sauce.

Cold egg noodles tossed in a creamy Sichuan peanut sauce with sesame oil, chili oil, lime, and dark soy, topped with shredded chicken, green beans, scallions, and cilantro. Served at room temperature.

Barbecue baked beans with pinto beans, chili powder, brown sugar, mustard, and apple cider vinegar. Baked uncovered until thick and caramelized. Smoky, tangy, and completely meatless.

A good spring dinner selection, light and healthy.

Char-grilled prawns and noodles drizzled in a Lemon Aspen dressing.

Capital punishment chili is a fiery Texas-style bowl of red: chunks of beef chuck and pork simmered low with beer, a mountain of chili powder and cumin, a touch of mole and masa harina. No beans, all bold.

Grilled chicken adobo marinated in Yucatecan achiote paste, orange juice, cinnamon, and basil. Stains the chicken deep red-orange and delivers smoky, citrusy flavor straight from the Mexican Caribbean coast.

Warm up your winter with this delicious tomato soup the whole family can enjoy!

Garlic guacamole with tofu: a vegan, lighter take on guacamole stretched with silken tofu and amped up with six garlic cloves, hot sauce, and curry powder. Bold flavors, half the avocado.

Low-cal crustless quiche packed with green chilies, Monterey Jack, roasted red peppers, and Dijon mustard. Spicy, cheesy, and lighter than traditional quiche.

General Tsao was a real person, general and poet who lived in China 155-220AD.

Spam-Bolaya is a Cajun-spiced jambalaya mash-up loaded with browned SPAM, shredded chicken, and plump shrimp simmered in a smoky tomato-rice pot. Cayenne, Tabasco, and Cajun seasoning bring the Louisiana heat.

Hearty Italian sausage soup with hot sausage, tomato puree, red wine, bell peppers, and fresh herbs simmered in beef stock. Served over rotelli pasta with Parmesan.

Fresh figs, roasted with mint, garlic, gorgonzola and served with French bread, a very classy appetizer.