Type what you have

Ingredients

• ✓ chile sauce
• red bell pepper
• eggplant
• salt
• black pepper
• olive oil
• balsamic vinegar
• garlic
• artichoke heart
• sun-dried tomato
• oil
• basil leaf

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly oil a foil-lined baking sheet. Place bell peppers, cut-sides down, on the baking sheet.
2. 2 Bake in the preheated oven until beginning to char, about 45 minutes.
3. 3 While peppers roast, score eggplant flesh deeply in a diamond cross-hatch pattern with the tip of a knife. Press on the edges of the halves to open the cuts and sprinkle salt over the surface and into the cuts. Set aside, cut-sides up, for 30 minutes.
4. 4 Line a baking sheet with parchment paper. Gently squeeze the eggplant over the sink to extract the salty juice and wipe them dry with a paper towel. Brush each half with 1/2 tablespoon olive oil. Arrange each half, cut-side down, on the lined baking sheet.
5. 5 Remove bell peppers from the oven and cover with a dish towel. Let stand for 5 minutes. Leave the oven on.
6. 6 Roast eggplant in the preheated oven until tender, about 45 minutes. Peel, seed, and slice the peppers while eggplant is roasting.
7. 7 Whisk 3 tablespoons olive oil, balsamic, garlic, and chili sauce together in a separate bowl. Slice 4 artichoke hearts; reserve any remaining artichoke hearts for another use.
8. 8 Let eggplant cool for at least 20 minutes before handling. Turn flesh-side up. Use a kitchen knife to scrape the flesh from the skin. Divide the flesh along the score lines into cubes. Discard skin.
9. 9 Combine eggplant, bell peppers, artichoke hearts, and sun-dried tomatoes in a bowl. Sprinkle with pepper. Pour dressing over vegetables and mix together. Garnish with basil leaves.

By cheilan

Ingredients

• ✓ chile sauce
• horseradish
• white sugar
• lemon
• hot sauce

Instructions

1. 1 In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. Serve immediately or chill before serving.

By Sara

Ingredients

• ✓ chile sauce
• mustard
• brown sugar
• pineapple juice
• sugar

Instructions

1. 1 Mix together dry mustard, brown sugar, chili sauce, pineapple juice and sugar and chill.

By Sara

Ingredients

• ✓ chile sauce
• honey
• barbecue sauce
• onion flakes
• garlic powder

Instructions

1. 1 In a large bowl, mix honey, barbeque sauce, chile sauce, dried minced onion flakes and garlic powder. Apply generously to meats while grilling.

By Debbie V

Ingredients

• ✓ chile sauce
• beef brisket
• cola-flavored carbonated beverage
• onion soup mix

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place brisket, fat-side up, in a roasting pan. Combine cola, chili sauce, and onion soup mix in a small bowl; pour over brisket. Cover roasting pan.
3. 3 Bake in the preheated oven for 3 to 4 hours; uncover during the last hour.

By MARCIA ELLIS

Ingredients

• ✓ chile sauce
• soy sauce
• honey
• molasses
• garlic
• ginger
• chicken wing

Instructions

1. 1 Mix together soy sauce, honey, molasses, chile sauce, garlic, and ginger in a shallow bowl. Add chicken; turn to coat evenly. Cover the bowl and chill in the refrigerator for 1 hour, turning occasionally.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Arrange chicken in a single layer in a large baking dish; reserve marinade in the bowl for basting.
4. 4 Bake in the preheated oven, turning once and basting often with reserved marinade, until meat is no longer pink and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center of a wing should read at least 165 degrees F (74 degrees C). Discard any leftover marinade.

By Christine

Ingredients

• ✓ chile sauce
• hot dog
• hot dog roll
• onion
• yellow mustard

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for medium-high heat.
2. 2 Place hot dogs on the grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste. Lightly grill hot dog rolls.
3. 3 Meanwhile, place the chile sauce in a small microwave-safe bowl; cook 1 minute. Stir, and cook 1 minute more.
4. 4 Place hot dogs on buns. Top each with chile sauce, onion, and 1 tablespoon mustard, or to taste.

By Ashley Schulte

Ingredients

• ✓ chile sauce
• chicken wing
• lemon juice
• molasses
• worcestershire sauce
• hot pepper sauce
• salsa
• chili powder
• garlic powder
• salt

Instructions

1. 1 Place chicken in slow cooker. In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken.
2. 2 Cook in slow cooker on Medium Low setting for 5 hours.

By Sara

Ingredients

• ✓ chile sauce
• cooking oil
• garlic
• green onion
• plum jam
• white grape juice
• lime juice
• allspice

Instructions

1. 1 Heat the oil in a saucepan over medium heat. Add the garlic and green onions; cook and stir until green onions are wilted, about 3 minutes. Stir in the plum jam, chili sauce, grape juice, lime juice, and allspice. Bring mixture to a boil; reduce heat to medium-low, and simmer until sauce thickens, about 30 minutes.

By roger

Ingredients

• ✓ chile sauce
• brown sugar
• grape jelly
• mustard
• vinegar
• soy sauce
• honey
• salt
• chipotle chile powder
• cornstarch

Instructions

1. 1 Combine brown sugar, chile sauce, grape jelly, mustard, vinegar, soy sauce, honey, salt, and chipotle powder in a saucepan over medium-low heat. Cook, whisking well until brown sugar and jelly are dissolved, about 5 minutes. Bring just to a boil; remove from heat. Add cornstarch; whisk sauce until smooth and thickened.

By EBWhittaker

Ingredients

• ✓ chile sauce
• egg noodle
• vegetable stock
• soy sauce
• ginger
• garlic
• spinach
• soybean
• red bell pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add noodles; cook until tender yet still firm to the bite, 1 to 2 minutes. Drain and divide among 4 large soup bowls.
2. 2 Combine vegetable stock, soy sauce, ginger, chile sauce, and garlic in a saucepan over medium heat; bring to a gentle simmer. Simmer until fragrant, about 5 minutes.
3. 3 Squeeze spinach to drain out excess moisture; coarsely chop. Add to stock with soybeans and red bell pepper; cook until heated through, about 1 minute. Ladle over noodles.

By MICHELLE0011

Ingredients

• ✓ chile sauce
• grape jelly
• lemon juice
• ground beef
• onion
• egg
• salt

Instructions

1. 1 Whisk together chile sauce, grape jelly, and lemon juice. Pour into a slow cooker and simmer over Low heat until warm.
2. 2 Combine ground beef, onion, egg, and salt. Mix well and form into 24 1-inch balls. Add to sauce and simmer for 1 1/2 hours.

By Tammy Moore

Ingredients

• ✓ chile sauce
• ketchup
• mustard
• mustard
• brown sugar
• black pepper
• white wine vinegar
• hot pepper sauce
• worcestershire sauce
• soy sauce
• vegetable oil
• beer
• lemon juice
• garlic

Instructions

1. 1 In a large bowl, mix ketchup, chile sauce, prepared mustard, ground dry mustard, brown sugar, black pepper, white wine vinegar, hot pepper sauce, Worcestershire sauce, soy sauce, vegetable oil, beer and lemon juice. Cover and refrigerate until use. Approximately 1 hour before use, mix in the garlic. Apply generously to desired meats during the final minutes of cooking.

By Gina

Ingredients

• ✓ chile sauce
• ground beef
• bread crumb
• milk
• black pepper
• parsley
• onion
• salt
• egg
• worcestershire sauce
• shortening
• grape jelly

Instructions

1. 1 In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
2. 2 Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
3. 3 Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
4. 4 Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.

By Jordanna Novak

Ingredients

• ✓ chile sauce
• mayonnaise
• togarashi
• wasabi
• chili powder
• paprika
• imitation crabmeat
• sushi rice
• nori

Instructions

1. 1 Mix mayonnaise, chile sauce, togarashi, wasabi, chili powder, and paprika together in a bowl; fold in imitation crabmeat until evenly coated.
2. 2 Spread rice in an even layer across each nori sheet. Spoon a layer of crabmeat mixture in a row along the top edge of each nori sheet. Roll nori sheet around the crabmeat mixture filling, starting on the filling side until completely wrapped. Cut each roll into 8 equal pieces.

By CQUICKSILVER

Ingredients

• ✓ chile sauce
• ground beef
• onion
• green bell pepper
• tomato
• water
• long grain rice
• salt
• brown sugar
• cumin
• worcestershire sauce
• black pepper
• cheddar cheese
• cilantro

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
3. 3 Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
4. 4 Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

By MELODIE

Ingredients

• ✓ chile sauce
• long grain white rice
• water
• white sugar
• garlic
• fish sauce
• water
• lemon
• vegetable oil
• garlic
• ground beef
• cumin
• tomato
• lettuce leaf

Instructions

1. 1 In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 25 minutes.
2. 2 In a bowl, mash together the sugar and 1 clove garlic with a pestle. Mix in the fish sauce, water, chile sauce, and lemon juice.
3. 3 Heat the oil in a wok over high heat, and quickly saute the 3 cloves garlic. Mix the beef into the wok, season with cumin, and cook until evenly brown. Pour in the tomatoes and about 1/2 the fish sauce mixture. Reduce heat to low, and simmer 20 minutes, until thickened.
4. 4 Toss the lettuce into the beef mixture. Serve at once over the cooked rice with the remaining fish sauce mixture on the side.

By WOBBLY

Ingredients

• ✓ chile sauce
• brown sugar
• rum
• soy sauce
• ketchup
• worcestershire sauce
• garlic
• mustard
• black pepper

Instructions

1. 1 In a saucepan over low heat, mix the brown sugar, chile sauce, rum, soy sauce, ketchup, Worcestershire sauce, garlic, dry mustard, and pepper. Simmer 30 minutes, stirring occasionally. Cool, and refrigerate until ready to use.

By Joel Manthei

Ingredients

• ✓ chile sauce
• chicken thigh
• paprika
• salt
• black pepper
• onion
• water
• vinegar

Instructions

1. 1 Heat pressure cooker over medium heat; cook chicken until browned, 2 to 3 minutes per side. Season with paprika, salt, and black pepper.
2. 2 Combine onion, chili sauce, water, and vinegar in a bowl; pour over chicken.
3. 3 Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, adjusting temperature until regulator is gently rocking; cook 15 minutes. Remove from heat and let pressure release naturally according to the manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.

By CatherineSolo

Ingredients

• ✓ chile sauce
• salmon
• soy sauce
• ginger root
• garlic
• lime
• lime
• brown sugar
• green onion

Instructions

1. 1 Prepare outdoor grill for high heat.
2. 2 Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
3. 3 In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
4. 4 Fold the foil over the salmon, and crimp the edges to seal.
5. 5 If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.

By JAYDA

Ingredients

• ✓ chile sauce
• cilantro
• cheddar cheese
• black pepper
• cayenne pepper
• worcestershire sauce
• cumin
• brown sugar
• salt
• garlic
• jalapeno pepper
• black olive
• long-grain white rice
• water
• green chile pepper
• tomato
• green bell pepper
• onion
• ground beef

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. 3 Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat.
4. 4 Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese. Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese.
5. 5 Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.

By Hugh

Ingredients

• ✓ chile sauce
• cucumber
• onion
• cabbage
• pita bread
• cooking oil
• salt
• white pepper
• garlic
• lemon juice
• tahini
• greek yogurt
• chicken breast
• cinnamon
• black pepper
• white pepper
• garlic
• soy sauce
• barbecue sauce
• white vinegar
• greek yogurt

Instructions

1. 1 Combine 3 tablespoons Greek yogurt, chile sauce, vinegar, barbeque sauce, soy sauce, minced garlic, 1/2 teaspoon white pepper, black pepper, and cinnamon in a bowl; add chicken. Marinate chicken in the refrigerator for at least 30 minutes.
2. 2 Mix 1/2 cup Greek yogurt, tahini, lemon juice, chopped garlic, 1/2 teaspoon white pepper, and salt in a bowl until sauce is smooth.
3. 3 Heat cooking oil in a skillet or wok over high heat; add chicken. Cook and stir until chicken is no longer pink in the center and juices run clear, 12 to 15 minutes.
4. 4 Toast pita bread on a flat pan or skillet over medium heat until golden, 1 to 2 minutes per side.
5. 5 Spread sauce on pita bread (or make pocket in the pita and spread sauce inside). Layer chicken, cabbage, onion, and pickles over sauce. Fold or wrap sandwiches with aluminum foil or parchment paper.

By Zainab Pervaiz

Ingredients

• ✓ chile sauce
• pork loin chop
• french bread baguette
• mayonnaise
• garlic
• lime juice
• red onion
• cucumber
• cilantro
• salt
• pepper

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place pork chops on a broiling pan. Cook in the preheated broiler until browned on each side, about 5 minutes, flipping once.
3. 3 Divide and spread mayonnaise on inside tops and bottoms of rolls. Place one pork chop into each roll; spread chili sauce on top pork. Divide and drizzle with 1/2 lime juice; divide and top with onion, cucumber, cilantro, salt, and black pepper. Divide and drizzle with remaining 1/2 lime juice.

By SONNYCHIBA

Ingredients

• ✓ chile sauce
• pork sparerib
• brown sugar
• ketchup
• soy sauce
• worcestershire sauce
• rum
• garlic
• mustard
• black pepper
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut spareribs into serving size portions; wrap in double thickness of foil.
3. 3 Bake in the preheated oven for 1 ½ hours. Unwrap and drain drippings. (I usually freeze drippings to use later in soups.) Place ribs in a large roasting pan.
4. 4 Mix brown sugar, chile sauce, ketchup, soy sauce, Worcestershire sauce, rum, garlic, mustard, and pepper together in a bowl. Coat ribs with sauce and marinate at room temperature for 1 hour or refrigerate for 8 hours to overnight.
5. 5 Preheat the grill to medium heat. Position the grate 4 inches above heat source; grease the grate with cooking spray.
6. 6 Cook ribs on the preheated grill for 30 minutes, basting with marinade.

By SEEsign

Ingredients

• ✓ chile sauce
• chicken breast
• butter
• bing cherry
• brown sugar
• water
• worcestershire sauce
• onion
• raisin
• salt
• pepper
• brandy

Instructions

1. 1 Preheat oven to Broil.
2. 2 Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned.
3. 3 Preheat oven to 325 degrees F (165 degrees C).
4. 4 Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken.
5. 5 Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour.
6. 6 Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.

By gmistarzbellsouthnet

Ingredients

• ✓ chile sauce
• chuck roast
• butter
• onion
• white vinegar
• garlic
• brown sugar
• worcestershire sauce
• mustard powder
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Place roast in a roasting pan; cover pan. Cook in the preheated oven until beef falls apart and shreds easily, about 2 hours.
3. 3 Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook until translucent.
4. 4 Stir chili sauce and vinegar into onion. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Stir in garlic, brown sugar, Worcestershire sauce, mustard powder, black pepper, salt, and cayenne pepper; cook over low heat, stirring often, until thickened.
5. 5 Shred beef using 2 forks; stir into sauce and simmer for 30 minutes.

By VFBAUER

Ingredients

• ✓ chile sauce
• egg
• iceberg lettuce
• cherry tomato
• avocado
• cucumber
• crabmeat
• shrimp
• mayonnaise
• sweet pickle relish
• salt
• pepper
• parsley
• lemon

Instructions

1. 1 Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
2. 2 Evenly divide lettuce, tomatoes, avocado, cucumbers, and eggs between 4 salad plates. Top with crab and shrimp.
3. 3 Prepare the dressing by whisking together mayonnaise, chili sauce, relish, salt, and pepper. Spoon dressing over salad and garnish with parsley and lemon.

By Jackie

Ingredients

• ✓ chile sauce
• vegetable broth
• shrimp
• lime
• thai chile pepper
• lemongrass
• ginger root
• tom yum paste
• fish sauce
• sugar
• baby bella mushroom
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine vegetable broth and shrimp in a large pot over medium-high heat. Bring to a low boil for 10 minutes, then lower heat and simmer for 10 minutes.
3. 3 Remove shrimp from broth; remove and discard shells. Set cooked shrimp aside.
4. 4 Add lime juice and pulp, chile peppers, lemongrass, ginger, tom yum paste, fish sauce, sugar, and chile sauce to broth; cook for 10 minutes.
5. 5 Remove chile peppers, lemongrass, and ginger slices with a slotted spoon and discard. Return cooked shrimp to broth and remove the pot from heat.
6. 6 Ladle soup into bowls. Top with mushrooms and green onions.

By Nader

Ingredients

• ✓ chile sauce
• ground pork
• cabbage
• carrot
• green onion
• cilantro
• ginger root
• oyster sauce
• garlic
• sesame oil
• cornstarch
• water
• spring roll wrapper
• vegetable oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
2. 2 Cook pork in a medium saucepan over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain.
3. 3 Transfer pork to a medium bowl. Mix in cabbage, carrot, green onions, ginger, oyster sauce, garlic, chile sauce, and sesame oil until well combined.
4. 4 Mix cornstarch and water together in a small bowl.
5. 5 Place about 1 tablespoon pork mixture into the center of a wrapper. Roll wrapper around pork, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal. Repeat to make remaining spring rolls.
6. 6 Place spring rolls, seam-side down, onto the prepared baking sheet. Brush with vegetable oil.
7. 7 Bake in the preheated oven until hot and golden brown, about 20 minutes, turning halfway through if desired for crispier rolls.

By Allrecipes Member

Ingredients

• ✓ chile sauce
• soy sauce
• oyster sauce
• hoisin sauce
• red wine vinegar
• sesame oil
• garlic powder
• honey
• black pepper
• flat iron steak
• broccoli
• chow mein noodle
• olive oil
• onion
• garlic

Instructions

1. 1 Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, sesame oil, garlic powder, honey, chile sauce, and black pepper together in a bowl until marinade is smooth. Brush marinade onto steak strips and broccoli, reserving some for the noodles. Refrigerate for 4 hours to overnight.
2. 2 Bring a large pot of lightly salted water to a boil. Cook chow mein noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 3 minutes. Drain.
3. 3 Heat oil in a wok or deep skillet over medium heat; cook and stir onion for 3 minutes. Add garlic and beef-broccoli mixture; cook and stir until beef is cooked through, 1 to 2 minutes. Add noodles and reserved marinade; toss using tongs and cook until heated through, 1 to 2 minutes.

By Raquel Teixeira