2,773 fred recipes

Fresh tuna burgers with basil, mint, lemon zest, and red chili, grilled and stacked on whole-wheat ciabatta with wasabi mayonnaise. A lighter burger with a Thai-Japanese lean.

Easy recipe as refrigerated biscuits are used instead of making a dough.

Authentic Szechuan shrimp: jumbo shrimp marinated in egg, sesame oil, and rice wine, then velveted in peanut oil and wok-tossed with hot bean paste, ginger, garlic, and ketchup. Glossy, spicy, and restaurant-quality.

Ground pork burgers loaded with ginger, garlic, soy sauce, chile oil, and fresh cilantro, seared in a screaming hot skillet. Inspired by San Francisco's China Moon Cafe, served on crusty baguette with sharp Dijon mustard.

Low-fat chicken fajitas with five peppers: red, yellow, green bell peppers plus jalapeno and black pepper. Lime and cumin marinated, served in whole wheat tortillas.

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

Smoked hamburgers cooked low and slow in a water smoker with 8 seasoning variations. From savory herb to chili cheese to sesame, one basic burger mix becomes a week of different flavors.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

Asian-style Cornish hen wraps split hen breasts around asparagus spears and steams them in a bamboo steamer over rice with bok choy, broccoli, and peppers. Elegant pan-Asian dinner.

Black tea smoked chicken: Sichuan-and-five-spice-rubbed thighs hot-smoked over rice, black tea, and brown sugar, then tucked into lettuce cups with peanuts, scallion, and a soy-ginger glaze. An impressive, gluten-free-friendly appetizer.

Steamed ground turkey dumplings (shu mai) with ginger, garlic, sesame oil, and scallions in wonton wrappers. Served with a tangy fish sauce, vinegar, and chili dipping sauce. Makes 40 bite-sized gems.

Otak otak: Southeast Asian fish mousse with a lemongrass-galangal-chili spice paste and coconut milk, wrapped in banana leaves and grilled. Each packet holds a shrimp inside a fragrant, spiced fish paste.

Garlic butter shrimp scampi with a creamy clam juice sauce, white wine, lemon, and fresh basil served over fettuccine. A restaurant-quality scampi with a rich, simmered butter sauce.

Mediterranean salad with toasted bread cubes, parsley, cucumber, and tomatoes in a lemon-cinnamon-allspice dressing. A fattoush-inspired bowl packed with fresh herbs.

Pan-seared salmon with an herb crust, cumin-coriander yogurt crema and smoky chipotle salsa. Restaurant-style plated fish with bold Mexican-inspired flavors.

A spicy dinner for those who can handle the fire, but enjoy the flavor. Warning..Don't try unless you know you can eat hot and spicy foods.