Type what you have

Ingredients

• ✓ hot chile sauce
• olive oil
• red bell pepper
• onion
• shrimp
• half-and-half
• tomato sauce
• salt
• black pepper
• butter
• parmesan cheese

Instructions

1. 1 In saucepan, heat olive oil. Add red pepper and onion; saute on low heat until soft, 15 to 20 minutes, stirring occasionally. Add shrimp, half-and-half, tomato sauce, hot sauce, salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Add butter.
2. 2 Put 1/2 hot mixture in a blender and carefully process at high speed about 10 to 15 seconds, or until no large pieces remain. Transfer bisque into soup bowls.
3. 3 Repeat with remaining mixture. Sprinkle on Parmesan cheese.
4. 4 Optional garnishes: herbs and additional shrimp.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ hot chile sauce
• nori
• tuna
• mayonnaise
• green onion
• sushi rice
• sesame seed

Instructions

1. 1 Cut off the bottom quarter of each nori sheet; reserve for another use.
2. 2 Combine chopped tuna, mayonnaise, green onions, and hot sauce in a bowl.
3. 3 Center 1 sheet of nori on a bamboo sushi mat. Wet your hands. Spread a thin layer of rice on the nori using your hands; press into a thin layer, leaving a 1/2-inch space at the bottom edge. Sprinkle with sesame seeds. Arrange 1/4 of the tuna mixture in a line across the rice, about 1/3 of the way down from the top of the sheet.
4. 4 Wet the uncovered edge of the nori. Lift the top end of the mat and firmly roll it over the ingredients. Roll it forward to make a complete roll. Repeat with remaining ingredients.
5. 5 Slice the rolls into 3/4-inch pieces using a wet knife. Serve immediately or refrigerate until serving.

By ChefJackie

Ingredients

• ✓ hot chile sauce
• tomato
• garlic
• onion
• water
• black pepper
• hot pepper sauce
• salt

Instructions

1. 1 Preheat the broiler.
2. 2 On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes.
3. 3 Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.

By Sara