986 hot pot recipes

Bread pizza made on white bread with ketchup, American cheese, sliced hot dog, and oregano. Toaster oven ready in 10 minutes. Kid-friendly and dead simple.

Quick pickled onion rings in a sweet vinegar brine with a hit of hot sauce. Two-day refrigerator pickle that brightens burgers, sandwiches, and egg salad.

Cheddar butter blended with hot sauce for a sharp, spicy compound butter. Four ingredients, one food processor, and ten minutes. Spread on bread, corn, or baked potatoes.

Bacon-wrapped grilled shrimp marinated in lemon juice, ketchup, garlic, and hot sauce. Jumbo shrimp on skewers with crispy bacon, ready in about an hour.

Caribou chili built on lean wild game, red wine, garlic, and a heavy hand of chili powder, then slow-simmered and rested overnight so the meat turns tender and the spices deepen.

Great apple pie recipe that we have used for years. Perfect with a cup of hot apple cider.

Indian pheasant curry with a hand-pounded spice rub of coriander, cumin, sesame seeds, turmeric, chili, and ginger. Braised low and slow until fork-tender in a simple, aromatic sauce.

This dish is very savoury with a crunchy/chewy texture.

Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.

Fuzzy's Fantastic South Texas Road Meat Chili recipe

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.

French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.

Five-minute refried bean dip with sour cream, chili powder, hot sauce, and chopped onion. A creamy, spiced party dip made from pantry staples. Just mix and serve with tortilla chips.

Quick fish sauce made with mayonnaise, sun-dried tomatoes, dill, lemon juice, and hot sauce. A no-cook dipping sauce for fish fillets or fish sticks.

Baked flounder fillets smothered in cream of shrimp soup with Worcestershire, sherry, and a dash of hot sauce. A simple weeknight fish dinner with just 5 pantry-friendly ingredients.

The original General Tso's chicken from Chef Peng: crisp-fried dark-meat chicken tossed in a tangy soy-and-vinegar sauce fired up with dried chilies. Savory and hot, not the sticky-sweet takeout version, and gluten-free with tamari.