7,560 red fred recipes

Southern-style shrimp cakes bound with creamy white sauce and fried golden. Fresh shrimp, green onions, and a kick of hot sauce make these patties sing.

Cheese and chile squares, a baked appetizer of cottage cheese, Longhorn cheddar and Monterey Jack layered with green chiles and a tabasco-spiked egg custard. Cuts into 24 crowd-ready bites for parties.

Italian pistachio pilaf with basmati rice, seitan, sweet bell peppers, fennel, scallions, and a generous cup of pistachios. A vegetarian Mediterranean main with serious Italian-sausage flavor.

Tuscan-style white bean and potato pie: garlic-pureed navy beans topped with caramelized onions, potatoes, and Parmesan, baked into a golden rustic torta. Vegetarian Italian main dish.

Fava Beans, Shrimp & Savory with Orecchiette Pasta recipe

Loaded vegetable Italian minestrone soup with elbow macaroni, kidney beans, spinach, and Romano cheese. Hearty, fiber-rich, and built for chilly weeknights.

Chicken mole poblano with a rich sauce of cocoa, almonds, raisins, sesame seeds, and warm spices. Browned chicken simmers in a complex blended mole and served over rice.

Layered black bean dip with a creamy cream cheese base, seasoned beans with lime and cumin, ripe olives, and chopped hard-boiled eggs. A no-cook Mexican-inspired appetizer.

Spanish bean dish with kidney beans, smoky liquid smoke, dry mustard, strong coffee, and a finishing pour of brandy. The vintage retro casserole that builds layered flavor from pantry odds and ends.

Eggplant au gratin with sauteed mushrooms in a creamy bechamel sauce, topped with Parmesan bread crumbs and broiled golden. A rich French-style vegetable casserole.

Red wine apple pie with a cheddar cheese crust. Tart apples simmered in sweet red wine and lemon juice in a flaky, savory-sweet pastry shell.

Tex-Mex breakfast strata with hot Italian sausage, roasted red and green peppers, Monterey Jack, and chili-spiked egg custard layered over firm bread. Bake-and-serve brunch dish.

Louisiana-style red beans and rice with a bold spice mix and an unexpected addition of grape juice for sweetness. No meat, all flavor, cooked from dried beans.

Mustard chicken with Dijon, capers, and white wine served over spinach fettuccine with sauteed cherry tomatoes and red bell peppers. A sharp, tangy chicken-and-pasta dinner ready in under 45 minutes.

Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.

Asian-style microwave cod rolled with sesame paste, served on bean sprouts with snow peas, bell pepper, soy sauce, and fresh ginger. Ready in under 10 minutes.