678 kay red kay red recipes

Spiced pot roast marinated in a blended paste of cumin, turmeric, ginger, rosemary, French mustard, poppy seeds, and lemon. Braised tender on the stovetop or in a slow cooker.

Rich Mughlai chicken curry with a ground almond, ginger, and garlic paste in a creamy yogurt and cardamom sauce. A royal Indian dish with whole spices and whipped cream.

Hearty Russian beet soup (borscht) loaded with beef, bacon, kielbasa, cabbage, potatoes, and navy beans in a sweet-sour broth. A slow-simmered weekend project topped with sour cream.

Red Snapper Veracruzana(Huachinango a la Veracruzana) recipe

New Orleans seafood gumbo loaded with shrimp, hard-shell crab, and shucked oysters in a roux-thickened broth with okra and the holy trinity. Served over rice, Cajun style.

Cajun file gumbo built on homemade chicken stock with a dark butter roux, andouille sausage, and the holy trinity. Thickened with file powder and served over rice.

A low-fat vegetable soup loaded with zucchini, mushrooms, spinach, leeks, and stewed tomatoes, spiked with chili powder and oregano. A crumble of blue cheese on each bowl adds a savory finish.

Turkey noodle soup made from scratch with homemade bone broth, zucchini, carrots, and herbs. A from-the-carcass soup that turns leftover turkey bones into a rich, clear broth.

Clay pot chicken braised with ham, eggplant, zucchini, peppers, and tomatoes in wine. A rustic Spanish one-pot meal bursting with Mediterranean flavor.

Red snapper Veracruz: a classic Mexican fish dish baked in a tomato-olive-jalapeno sauce with garlic, oregano, and bay. Quick to assemble, ready in 30 minutes. The signature dish of Veracruz cuisine.

Appetizers have long been a part of the culinary tradition in Europe, but they're relatively new to America. One of the first to appear in American cookbooks, at the turn of the century, was shrimp cocktail.

Full-flavored borscht in 40 minutes flat, thanks to the pressure cooker. Beets, cabbage, carrots, parsnips, and tomatoes in a rich beef stock with caraway and allspice. Finished with vinegar and sour cream.

Set it and forget it! This classic French Coq Au Vin slow cooker recipe transforms chicken into fork-tender magic with red wine, bacon, and earthy mushrooms.

Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.

In this classic French braised beek, red wine and vegetable stew is a simple and delicious dish. The flavour and texture allow you to keep it warm for your guests.

Add some sophistication to your beef this summer with this succulent dish made with red wine and a variety of spices.