9,445 fred recipes

A succulent dish where pieces of eggplant are stuffed with mozzarella cheese and topped off with a delicious marinara sauce.

Party pleaser meatballs: coconut-studded baked meatballs glazed in a sweet-savory sauce of grape jelly, chutney, red wine, and mustard. The retro cocktail-party appetizer that still disappears first from the buffet.

Methi Paneer Starter is the low calorie starter so weight watchr ..... You can enjoy this starter.

Cheese chiles are bite-sized appetizers made from cheddar and Colby cheese blended with ground red chili, shaped like tiny chile peppers with cilantro stems and a paprika dusting.

A tasty dish made of cooked red cabbage and apples. Can be used as an appetizer or a main dish.

Vegetable medley featuring brussel sprouts and strips of Nori (seaweed) (same stuff that's used to wrap sushi rolls.

Party cheese log made with cream cheese and sharp cheddar, seasoned with Worcestershire and red pepper, rolled in pecans and parsley. A make-ahead appetizer that chills overnight.

Pepper pasta sauce with julienned red and yellow bell peppers, mushrooms, pepperoni, fresh tomatoes, and a dash of hot sauce, simmered 45 minutes over your favorite pasta.

Hot green chili with chicken (or pork), four pounds of green chiles, tomatillos, and a long slow simmer. Southwest-style chile verde thick enough to ladle over enchiladas, eggs, or grilled steak.

Chunky corn chowder loaded with bell peppers, red potatoes, sausage, and a touch of cumin. Half the corn is pureed for a thick, creamy base. Even better the next day.

Singapore spicy noodles with a chunky peanut butter sauce, red pepper flakes, and crunchy red cabbage tossed with linguine. A quick, low-calorie spicy peanut noodle dish.

Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.

Mexican-style chili with ground chuck, kidney beans, three cans of tomatoes, and green chili salsa simmered low for three hours. A big-batch chili built to feed a crowd, freeze well, and taste better on day two.

Midwest chili stews ground beef chuck with onion, garlic, cumin, ground chile, tomatoes, and pinto beans into a thick, brick-red bowl. Hearty heartland-style chili built for cold-weather suppers and game-day spreads.

Louisiana crawfish étouffée smothers tender tails in a buttery trinity of onion, celery, and bell pepper with a kick of pepper. Serve over hot rice for Cajun country at its finest.

Slow cooker pinto beans with a full pound of bacon, red onion, garlic, brown sugar, tomato sauce, and smoky adobo. Serve over thick buttered French bread soaked in the bean broth.