9,455 fred recipes

Peanut chicken curry simmered in coconut milk with red curry paste, ground roasted peanuts, spinach, and fish sauce. A Thai-inspired one-pot dish ready in 25 minutes.

Cream of asparagus soup with a butter-flour roux, fresh dill, and tamari, pureed smooth with whole asparagus tips floated on top. Made from scratch.

A slow cooker whole chicken braised with sliced apples, beer, oyster sauce, soy sauce, sesame oil, and orange peel. Set it in the morning and dinner's ready by evening.

Hot cheddar bean dip with mashed pinto beans, green chiles, and hot sauce baked until bubbly. Five ingredients, minimal prep, and maximum cheesy, spicy flavor for game day or any gathering.

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

Chilled summer spaghetti tossed with raw gazpacho sauce of tomatoes, cucumber, red onion, bell pepper, sherry, and saffron. Spanish-inspired no-cook hot weather pasta.

Lobster gazpacho with chilled lobster meat, avocado, artichoke hearts, cucumber, and jalapeno in a balsamic-citrus broth. A luxurious cold soup for summer.

Loaded fajitas with sirloin steak, chicken breast, and shrimp sizzled with red and green peppers, red onion, and melted cheddar. Three proteins, one skillet, total crowd-pleaser.

Crispy General Tso's chicken double-fried in a beer batter with a sweet-spicy glaze of soy sauce, vinegar, orange zest, and crushed chilies. Better than takeout.

Pepper-crusted fresh tuna loin seared in a screaming hot cast iron pan, sliced thin, and served with a soy-sesame-ginger dipping sauce spiked with five spice. This Japanese-inspired tataki appetizer is ready in 20 minutes.

This is a vegetarian dumpling dish, in Chinese New Year, when you begin to get tired of meat, you can try this recipe!

Crab and shrimp baked in a sharp cheddar cheese sauce with a hit of hot sauce, topped with more melted cheddar and served over steaming rice. Southern-style seafood comfort.

Pork stew simmers cubed pork loin and bulk sausage with bell peppers, butternut squash, corn, and olives. Topped with a tender cornbread crust for a Southwestern Sunday supper.

Curried pork and apple salad with toasted almonds, seedless grapes, and a soy-curry mayonnaise dressing. A quick, no-cook lunch for two using leftover pork or chicken.

Classic onion soup with red onions, bourbon, and beef broth topped with toasted French bread and broiled Swiss cheese. A smoky, rich twist on French onion soup.

Big-batch weekend chili that feeds 30 to 40 people, slow-simmered for 6 hours with ground beef, kidney beans, Rotel tomatoes, and bold spices. The ultimate game day or potluck crowd-pleaser.