257 red fried recipes

Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.

French braised red cabbage with toasted caraway seeds, currants, red wine, and vinegar. A vegetarian side dish baked until sweet, tangy, and meltingly tender. Served warm or at room temperature.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

A savory vegetable stew made with dry lentils, potatoes and a bit of sherry.

Lighter chocolate and raspberry cream torte with four layers of cocoa cake, raspberry jam, and a pink raspberry whipped cream. Made with skim milk and low-fat margarine for a lower-fat celebration dessert.

Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.

Greek potato salad with a creamy yogurt-feta dressing, cucumber, cherry tomatoes, oregano, and rosemary. A lighter Mediterranean twist on potato salad with no mayonnaise.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Red pepper and lentil pasta sauce braised in red wine with garlic, onion, and basil, then pureed silky smooth. A hearty vegan sauce packed with plant protein and bold flavor.

Pan-seared beef liver in a Creole mustard and white wine sauce with shallots and cayenne. A Cajun-style liver dish with a tangy, sharp pan sauce ready in 35 minutes.

Tender lamb rib chops marinated overnight in red wine, crushed juniper berries, garlic and extra-virgin olive oil, then grilled until charred and smoky. Serve with olives and charred pepper skewers.

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.

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

Thai chicken soup with lemongrass, galangal, fish sauce, fresh chili, cilantro, and mint. A light, aromatic broth inspired by tom yum, served with rice.

Layered vegetable casserole with broccoli, zucchini, carrots, and bell peppers in a creamy ricotta sauce, topped with Parmesan bread crumbs and pecans.