9,806 fay fay recipes

Grilled sirloin tip kabobs with zucchini, yellow squash, red pepper, and onion marinated in Italian dressing. Served over bright lemon-parsley rice for a colorful dinner for two.

Mushroom soup concentrate is a homemade replacement for canned condensed mushroom soup, built from fresh mushrooms, butter, onion, celery and broth. Use it in casseroles or thin with milk for a quick bowl.

Open-faced healthy tuna melt on pita with black olives, tomato, red onion, and crumbled feta broiled until bubbly. A Mediterranean twist on the classic tuna melt, ready in 10 minutes.

Braised cabbage with apple, onion, caraway, and champagne, finished with cream. A holiday-elegant side dish meant to accompany pheasant or other roast game birds.

Green garlic chili: a Southwestern-style stew built on whole cloves of mellowed garlic, fresh green chiles, and tangy green tomatoes simmered with tender beef. No beans, no tomato sauce, just deep savory heat.

Creamy Southwestern chicken and corn soup made with skim milk, green chiles, and pimentos. A lighter take on cheesy corn chowder that's ready in 40 minutes.

Mash-up casserole layering chili beans, green chiles, pimento olives, and roasted red peppers under a fluffy egg-and-cheese custard. New Orleans muffaletta meets Tex-Mex chiles rellenos.

New Mexico style spicy green chili braises pork shoulder and bones with tomatoes, tomato sauce, green chili strips, and hot peppers. Use to smother enchiladas or eat by the bowlful.

Mild beef and kidney bean chili with green chilies, stewed tomatoes, and ketchup for a sweet-savory depth. A family-friendly chili with flavor but no fire, ready in about an hour.

Sirloin beef strips and carrots in a creamy wine sauce.

Spanish-style garlic soup with toasted bread crumbs, tomatoes, paprika, and egg ribbons stirred in at the end. A rustic, warming bowl thickened with stale bread.

Red snapper soup with sauteed potatoes, shredded carrots, arborio rice, and fish broth. An Italian-style fish soup finished with parsley and red pepper flakes.

German beef strips with carrots simmered in white wine and soda water, finished with heavy cream. A classic Geschnetzeltes with tender sirloin and sweet braised carrots.

Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.

Brazilian meat croquettes with roast beef, tomato, garlic, and parsley in a crispy double-coated shell. Fry them golden for a snack that shatters with every bite.

Shrimp and asparagus salad with horseradish-spiked mayo dressing, celery seed, and lemon. A spring lunch over Belgian endive or lettuce in 25 minutes.