7,560 red fred recipes

Sheet-pan Monterey roast chicken with red-skinned potatoes, lime butter, and a melted six-cheese-Mexican blend salsa-cilantro topping. A 55-minute one-pan dinner with bold Tex-Mex flavor.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.

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Oxtail Stew Recipe We serve the oxtails with the bone-in, though if you want you can easily remove the bones from the meat before serving.

Mexican stuffed pasta shells filled with seasoned refried beans, cumin, and chili powder, topped with black olives and melted Monterey Jack. A vegetarian Italian-Mexican fusion ready in 40 minutes.

Cheese tortelloni tossed with stir-fried cabbage, red, yellow, and green bell peppers in olive oil with basil. A colorful vegetarian pasta dinner that comes together in one hour.

Quick, easy and delicious caesar salad is always popular. It goes well with almost all the main course.

Red bell pepper bisque thickened with overcooked rice instead of flour, pureed silky smooth with cream, milk, and a touch of cayenne. A make-ahead soup with vibrant color.

Authentic Thai red curry with homemade paste, coconut milk, and crisp-tender vegetables. A fragrant, spicy vegetarian stir fry served over jasmine rice.

Thai-style basil chicken with chicken breast chunks, bell pepper, chili pepper, garlic, and fresh basil in a quick tomato juice pan sauce spiced with cumin, cinnamon, and ginger. Lean and fast.

Ground beef and black bean chili with green peppers, carrots, and red pepper flakes simmered in tomato juice. Ladle it over hot rice for a filling 45-minute dinner.

Sautéed chicken breast tossed with fluffy couscous, marinated artichoke hearts, sun-dried tomatoes, currants, and toasted pine nuts. Served with a tangy yogurt-tomato sauce on the side.

Vegan BBQ beans simmered with molasses, tomato sauce, chili powder, cumin, and hot sauce. Water-sauteed veggies keep it oil-free. Serve on buns like sloppy joes, over grains, or as a picnic side.

A colorful five-bean salad with green beans, lima beans, kidney beans, wax beans, and chickpeas tossed in a tangy sweet vinegar dressing with green pepper, celery, and green onions. Best made overnight.

Sophisticate your salad with this tasty recipe that calls for julienned ham, mixed greens and red wine vinegar.

Shrimp and saffron rice with red bell pepper, scallions, garlic, and Parmesan cheese. A quick skillet dinner for two with stovetop and microwave instructions.