2,211 red fred recipes

Low-calorie calzones made with frozen bread dough, stuffed with spinach, fat-free mozzarella, tomato paste, mushrooms, and a splash of red wine. Golden, cheesy, and guilt-free.

Australian-style macaroni salad with green beans, red bell pepper, celery, and shallots tossed in fat-free mayo. A light, crunchy, healthy side that comes together in 10 minutes flat.

General Tso's chicken stir-fried with dried red chiles, fresh ginger, and bright orange zest in a savory soy-sherry sauce. The Hunan-style original, faster and lighter than the breaded takeout favorite.

Grilled shrimp and chicken skewers marinated in Dijon mustard, apple juice, soy sauce, and garlic with red peppers and zucchini. A colorful, crowd-feeding grill recipe.

Kangaroo steak with wild mushrooms and red wine, seared fast in butter and served pink inside. An authentic Australian recipe ready in 15 minutes on a skillet or barbecue plate.

Quick-sautéed cucumber and red onion relish with fresh mint and red wine vinegar, served warm as a bright side for grilled fish or lamb.

Grilled portobello mushrooms with mango chutney: meaty caps marinated in vinegar, miso, and soy, then crosshatch-grilled and plated on arugula with a fresh diced mango-jalapeño-pepper relish.

Braised red cabbage with apples, red wine, brown sugar, and apple cider vinegar, topped with crispy bacon. A sweet-tart German-style side dish for roast pork.

Ajat: Thai cucumber relish with thinly sliced cucumber, red onion, cilantro, and fresh chili in a sweet-tangy rice vinegar marinade. The crisp side that cuts through rich Thai curries and satay.

Portobello cheeseburgers with seared mushroom caps, gorgonzola-mayo spread, peppery arugula, and roasted red peppers. A 15-minute meatless burger with steakhouse flavor and zero grill required.

Hot and spicy baked chicken wings coated in a tomato-based sauce with red pepper flakes, hot sauce, and jalapenos. No frying needed. Serve with blue cheese and celery.

Italian shrimp and fennel salad sears sweet shrimp with charred fennel, red bell pepper, capers, and lemon. A bright Mediterranean salad served warm or chilled.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

Grilled pirate steak basted with a beer, chili sauce, and Dijon mustard BBQ sauce simmered with soy, hot sauce, and liquid smoke. Bold, smoky, and built for the grill.

Italian-style lamb chops marinated in red wine, oregano, thyme, soy sauce, and lemon juice, then broiled to medium-rare. Tender rib chops with a savory-herbal crust and rosy pink center.

Korean-style grilled short ribs marinated in soy sauce, sesame oil, brown sugar, garlic, ginger, and crushed red pepper. Charred and caramelized over medium coals.