Type what you have

Ingredients

• ✓ hot pepper
• chicken broth
• onion
• garlic
• chipotle pepper
• adobo sauce
• jalapeno pepper
• pepperoncini pepper
• hot chile pepper

Instructions

1. 1 Combine chicken broth, white onion, garlic, chipotle peppers, roasted red jalapeno peppers, pepperoncini peppers, dried Chinese hot peppers, and long hot chile peppers in a pot; bring to a boil, reduce heat to medium-low, and simmer until the peppers have softened, about 15 minutes.
2. 2 Transfer mixture to a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

By Aerobiter

Ingredients

• ✓ hot pepper
• ground pork
• zucchini
• green bell pepper
• garlic powder
• salt
• pepper
• spaghetti sauce
• bread

Instructions

1. 1 In a large skillet over medium heat, cook the ground pork until evenly browned.
2. 2 Mix the zucchini, Hungarian hot peppers, and green bell peppers into the skillet. Season with garlic powder, salt, and pepper. Stir in the spaghetti sauce, and simmer 25 minutes, stirring occasionally. Serve on Italian bread slices.

By Mary Beth Hanford

Ingredients

• ✓ hot pepper
• cream cheese
• salami
• green olive
• red pepper
• carrot
• cauliflower
• celery
• provolone cheese
• garlic
• parsley

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix cream cheese, salami, olives, roasted red peppers, giardiniera, provolone cheese, and garlic together in a bowl; transfer to a 9-inch pie plate.
3. 3 Bake in the preheated oven until bubbling and hot, about 30 minutes. Sprinkle parsley over dip.

By Saveur

Ingredients

• ✓ hot pepper
• giblet
• water
• corn muffin mix
• milk
• egg
• shortening
• turkey sausage
• celery
• onion
• turkey broth
• bread crumb
• sage
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring water to a boil in a saucepan. Add giblets and boil for 10 to 15 minutes. Remove and discard giblets, reserving water.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square baking pan.
4. 4 Mix corn muffin mix, milk, egg, and shortening together in a bowl. Pour into the prepared baking pan.
5. 5 Bake in the preheated oven until golden brown, 15 to 20 minutes. Set aside to cool.
6. 6 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add celery, onion, and hot peppers and continue cooking 3 to 5 minutes more. Drain and discard grease. Transfer sausage mixture to a large mixing bowl.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole pan.
8. 8 Add giblet water, turkey broth, bread crumbs, cornbread, remaining eggs, sage, salt, and black pepper to the sausage mixture in the mixing bowl. Mix together well and transfer to the prepared casserole pan.
9. 9 Bake in the preheated oven until slightly brown on top with darker brown edges, about 45 minutes, checking often. Let cool 10 to 15 minutes before serving.
10. 10 Serve and enjoy!

By 4620nellerd

Ingredients

• ✓ hot pepper
• chicken broth
• oyster sauce
• soy sauce
• fish sauce
• sugar
• brown sugar
• vegetable oil
• chicken thigh
• shallot
• garlic
• thai chili
• serrano pepper
• basil
• rice

Instructions

1. 1 Gather ingredients.
2. 2 Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
3. 3 Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.
4. 4 Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.
5. 5 Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
6. 6 Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
7. 7 Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
8. 8 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ hot pepper
• coconut milk
• hot pepper sauce
• bay leaf
• green onion
• cilantro
• fish stock
• red bell pepper
• tomato
• garlic
• onion
• canola oil
• red palm oil
• pepper
• salt
• shrimp
• firm white fish

Instructions

1. 1 Toss fish and shrimp together with salt and pepper to taste; set aside. Heat dende oil in a large skillet over medium heat. Stir in onions and cook until softened and translucent. Add the garlic, and continue cooking until the onions turn golden brown.
2. 2 Stir in tomato and cook for 5 minutes, then stir in the red and hot peppers; continue cooking until softened. Pour in fish stock, cilantro, green onions, bay leaves, and hot sauce. Bring to a simmer over medium-high heat, then reduce heat to medium, and simmer until reduced by 1/4.
3. 3 Pour in the coconut milk, then stir in fish. Simmer until the fish is firm and opaque. Serve immediately

By BRENTBUNTIN

Ingredients

• ✓ hot pepper
• black pepper
• salt
• red pepper flakes
• balsamic vinegar
• oregano
• tomato concasse
• oregano
• white wine
• garlic
• sweet pepper
• salt
• butter
• mushroom
• olive oil
• pepper
• salt
• beef tenderloin steak

Instructions

1. 1 Season steak medallions with salt and black pepper on both sides.
2. 2 Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet.
3. 3 Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes.
4. 4 Stir tomato concassé into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste.
5. 5 Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ hot pepper
• vegan white cheese
• vegan butter
• cornmeal
• salt
• water
• vegetable broth
• tomato
• red wine
• bay leaf
• oregano
• red bell pepper
• celery
• carrot
• onion
• olive oil
• vegetable broth
• texturized vegetable protein
• lentil
• water

Instructions

1. 1 Combine boiling water and lentils in a bowl and set aside for 1 hour. Combine texturized vegetable protein and broth in a separate bowl and set aside until liquid is absorbed.
2. 2 Meanwhile, heat olive oil in a stew pot over medium heat. Add onion, carrot, celery, red bell pepper, and hot pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Add drained lentils and undrained texturized vegetable protein. Stir and add oregano and bay leaf. Add red wine and continue stirring, about 1 minute. Add tomatoes. Stir and simmer ragu until thickened and lentils are soft, 5 to 10 minutes; add a bit more water if needed.
3. 3 Bring vegetable broth, water, and salt to a boil in a saucepan. Reduce heat to low and sprinkle polenta into the water, stirring constantly to ensure there are no lumps. Cook, stirring often, for 10 minutes. Add vegan butter, stirring constantly.
4. 4 Distribute polenta evenly among 4 pasta bowls. Remove bay leaf from ragu and discard. Top each bowl with equal amounts of ragu. Sprinkle 1 tablespoon vegan white cheese over each bowl and serve warm.

By Buckwheat Queen

Ingredients

• ✓ hot pepper
• parmesan cheese
• gluten-free elbow pasta
• salt
• vegetable broth
• bay leaf
• rosemary
• oregano
• onion
• pumpkin
• zucchini
• carrot
• potato
• olive oil
• red bell pepper
• celery
• onion
• carrot
• cranberry bean

Instructions

1. 1 Place cranberry beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Drain.
2. 2 Shred carrot, yellow onion, celery, and red pepper in a food processor to create a sofrito mixture.
3. 3 Heat oil in a 7-quart pressure cooker over medium-high heat. Add sofrito mixture and saute until softened, 3 to 5 minutes. Add soaked beans, potatoes, diced carrots, zucchini, pumpkin, and diced onion. Cook and stir until warmed through, 3 to 5 minutes more. Add oregano, rosemary, and bay leaf. Stir well to coat vegetables with oil and seasonings.
4. 4 Add enough broth to cover vegetables by 1 inch. Close the pressure cooker lid and bring up to pressure, about 10 minutes. Cook an additional 10 minutes from the first whistle.
5. 5 Allow pressure to release naturally and remove lid, about 10 minutes. Taste and adjust salt if necessary. Add additional broth to allow for cooking the pasta. Bring to a boil and add pasta. Cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Add more boiling broth if needed during cooking.
6. 6 Ladle soup into bowls and top with minced hot pepper and Parmigiano-Reggiano cheese.

By Buckwheat Queen

Ingredients

• ✓ hot pepper
• romano cheese
• parmigiano-reggiano cheese
• rigatoni
• flat leaf parsley
• garlic
• kalamata olive
• sweet pepper
• water
• heavy cream
• chicken broth
• plum tomato
• marsala wine
• chicken thigh
• black pepper
• salt
• ground sausage
• mushroom
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onion, mushrooms, sausage, salt, and black pepper; cook and stir until vegetables are softened and sausage is browned, 6 to 7 minutes.
2. 2 Stir chopped chicken into sausage mixture; cook and stir over medium-high heat until browned, about 5 minutes. Pour in Marsala wine; cook, while scraping the browned bits of food off the bottom of the pan with a wooden spoon, until wine is mostly evaporated, 2 to 3 minutes. Add tomatoes, chicken broth, cream, and water; simmer for 30 minutes. Adding more water if sauce gets too thick.
3. 3 Stir in peppers, olives, and garlic; simmer until thickened, 15 to 20 minutes. Season with salt and black pepper; stir in parsley.
4. 4 Meanwhile, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain.
5. 5 Combine sauce and rigatoni, stir in cheese, cover, and set aside until rigatoni absorbs sauce, 1 to 2 minutes.

By John Mitzewich

Ingredients

• ✓ hot pepper
• lime wedge
• cilantro leaves
• mint leaves
• salt
• black pepper
• sesame oil
• sambal hot chili sauce
• soy sauce
• lime juice
• red fresno chili
• green onion
• red onion
• chicken broth
• jasmine rice
• turmeric
• onion
• garlic
• ginger
• vegetable oil
• kosher salt
• chicken breast

Instructions

1. 1 Set chicken breast onto a cutting board and make 5 or 6 shallow cuts through the skin. Season generously on both sides with salt.
2. 2 Heat vegetable oil in a skillet over medium high heat and sear chicken breast, skin-side down, until the skin is golden brown and fat has rendered out, about 5 minutes. Flip breast over, and keep cooking until chicken is cooked through, about 5 minutes more. If oil starts to smoke before the chicken is cooked, reduce heat to medium or medium-low.
3. 3 Turn off the heat and transfer chicken to a plate to rest until cool enough to handle. Peel off the skin and finely chop. Refrigerate chicken breast.
4. 4 Add minced chicken skin back into the skillet over and medium heat. Cook and stir until the skin browns and starts getting crisp, 3 to 5 minutes. Add ginger, garlic, and onions and cook, stirring, until onions start to turn translucent, about 5 minutes. Add turmeric and rice; cook and stir until rice is well coated with oil, 2 to 3 minutes.
5. 5 Stir in broth, turn heat to high, and bring to a boil. Cover, reduce heat to low, and simmer undisturbed for 20 minutes. Turn off the heat and set a timer for 10 minutes to allow rice to rest.
6. 6 Meanwhile, shred the chicken meat using your hands or cut into small pieces. Place into a bowl. Add red onion, green onions, Fresno chili, lime juice, soy sauce, hot sauce, sesame oil, salt, pepper, fresh mint and cilantro. Toss until well combined. Taste and adjust with more lime juice, salt, and/or spice as needed.
7. 7 After the 10 minute rice timer is up, remove cover, and fluff rice with a fork. Taste and adjust seasoning if necessary. Serve rice topped with the chicken herb salad mixture and lime wedges.

By John Mitzewich

Ingredients

• ✓ hot pepper
• cream cheese
• garlic
• vermouth
• parsley
• salt
• basil
• tarragon
• sage
• white pepper
• salami
• toothpick
• ketchup
• soy sauce
• rice vinegar
• sriracha sauce
• brown sugar
• ginger
• sesame oil
• garlic
• beef frank
• olive
• egg
• naan bread
• golden beet
• olive oil
• great northern bean
• garlic
• lemon juice
• balsamic vinegar
• tahini
• cumin
• turmeric
• salt
• cooking spray
• cornmeal
• white sugar
• baking soda
• salt
• jalapeno pepper
• onion
• garlic
• butter
• corn
• buttermilk
• egg
• bacon
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Quarter beets and toss in a bowl with olive oil. Place on the prepared baking sheet.
2. 2 Roast in the preheated oven until a knife can be easily inserted into a beet, 35 to 40 minutes. Set beets aside to cool slightly.
3. 3 Place the beets in a food processor along with the beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and garlic. Blend until smooth, adding small amounts of reserved bean liquid if the consistency is too thick. Transfer roasted golden beet hummus to a covered serving bowl and refrigerate until needed.
4. 4 Decrease oven temperature to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
5. 5 Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
6. 6 Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
7. 7 Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Transfer from muffin tins to a cooling rack.
8. 8 Mix cream cheese, garlic, vermouth, parsley, salt, basil, tarragon, sage, and white pepper in a food processor until smooth.
9. 9 Fill salami slices with herbed cheese spread, roll, and secure each with a toothpick. Return rolls to the refrigerator until needed.
10. 10 Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes.
11. 11 Assemble the snack board by running a row of warm corn muffins diagonally across a large serving platter or cutting board. Pour saucy sriracha franks into a serving bowl and place at the top left of the board. Place mixed olives in a bowl and in the lower left corner of the board. Place pickled eggs and hot peppers next to the olives at the bottom of the board. Place the golden beet hummus to the right of the corn muffins, and place naan bread around the bowl. Fill in empty spots on the board with the salami rolls.

By lutzflcat