2,057 fred recipes

German potato salad with a warm beer dressing made from a butter-flour roux, dry mustard, and a touch of hot sauce, tossed with crispy bacon. Kartoffelsalat at its best.

Santa Maria beans made with pinto beans, bacon, ham, tomato puree, and red chile sauce. The classic California Central Coast side dish for tri-tip barbecue, slow-simmered until rich and tender.

Quick, easy and delicious. An ideal one pan meal for a week night.

A simple and yet succulent chicken dish that is served with a spicy sauce. Tastes great over rice or noodles.

Thai-style plain fried rice with tofu, garlic, soy sauce, and white pepper, served with fresh cucumber, cilantro, chilies, and lime wedges.

A steamed tofu pate with cornmeal, wheat germ, Dijon mustard, and warming spices like allspice, fennel, and sage. Vegan, sliceable, and keeps in the fridge for two weeks.

Stovetop chicken lasagna layered with ground chicken, cottage cheese, egg noodles, and crushed tomatoes in one skillet. All the lasagna flavor without the oven or the wait.

Asian-style oat pilaf with egg-coated rolled oats toasted until separated, then simmered in soy sauce and chicken broth with mushrooms, green onions, and snow peas. A unique side dish.

Pepper steak for two with thin-sliced round steak, green bell peppers, and tomato simmered in a soy-ginger sauce thickened with cornstarch. Served over hot rice for a complete weeknight dinner.

Marinated chicken drumettes baked in a sticky Asian glaze of hoisin, soy sauce, plum jelly, honey, and dry sherry. Overnight marinade, then roasted until lacquered and caramelized.

Grilled chicken breasts marinated overnight in lemon juice, white wine, mild chili powder, nine cloves of garlic, shallots, honey, soy, and oregano. Big flavor, mild heat.

Stir-fried chicken breast with orange bell pepper and scallions in a savory marsala-soy sauce, served over spaghetti. A quick 45-minute dinner for two.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Charbroiled swordfish steaks topped with a fresh citrus salsa made from ruby red grapefruit, oranges, limes, lemon, bell peppers, and a splash of tequila. Bright, healthy, and grill-ready.

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Vegetable ragout with carrots, new potatoes, zucchini, peas, dried morels, and fresh mushrooms simmered in vegetable stock. Finished with a full cup of fresh parsley and mint.