7,560 red fred recipes

Chicken broccoli salad with bulgur wheat, lime juice and ginger. Light Asian-inspired protein salad chilled 2-3 hours before serving.

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

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.

Smoky andouille bathed in tangy barbecue sauce spiked with Southern Comfort, slow-simmered for hours until thick and rich for the ultimate party appetizer.

Creamy, refreshing, nutty and tangy! This is a absolutely beautiful and delicious dessert that will impress everyone.

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.

Southern-style no-bean chili with 4 lbs of beef, banana peppers, and a 3-hour simmer in beef stock with barbecue sauce, hot sauce, and a deep spice blend. Bold and beanless.

Cubed potatoes and cauliflower sizzled with popping black mustard seeds, fenugreek, turmeric, and fresh serrano chiles. A bold, vegan Indian side dish ready in 30 minutes with a bright cilantro-lemon finish.

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.

Lentil salad with cooked green and red lentils, green beans, celery, parsley, and a tangy mustard-Italian dressing. A high-fiber, high-protein vegetarian salad ready in 15 minutes.

Italian pasta with winter squash and potatoes cooked together in one pot, finished in a garlic and chile skillet with starchy pasta water for a creamy sauce.

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.

Pasta with sauteed summer vegetables, garlic, fresh basil, and tomato, finished with Parmesan. A flexible, fast weeknight pasta built on what is in season.

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.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.