7,560 red fred recipes

Sausage-stuffed mushrooms: caps filled with hot Italian sausage seasoned with fennel and red pepper, bound with a creamy bechamel, studded with olives and topped with Parmesan, then baked until bubbling and browned. A standout party appetizer.

Salmon and wild rice pasty filling with sauteed scallions, red bell pepper, garlic, and a sweet chutney accent. A creative twist on traditional hand pies.

A succulent chicken dish that is also made with savory cornmeal dumplings that make one scrumptious dinner!

Emerald seafood salad with wine-poached scallops, shrimp, kiwi, apple, walnuts, and red onion on fresh spinach. A colorful, elegant main-course salad with a lemon vinaigrette.

Louisiana seafood gumbo with shrimp, oysters, crab, okra, and a dark roux served over rice with file powder. An authentic Cajun stew loaded with Gulf seafood and smothered okra.

Quick pork carnitas with sliced pork loin, roasted poblano peppers, onion, garlic, and tomatoes, ready in 40 minutes. A weeknight-fast take on the Mexican classic for taco night.

Thai street-style dry egg noodles (Bamee Haeng) tossed with garlic oil, fish sauce, and sweet-sour sauce. Topped with bean sprouts, ground peanuts, and your choice of meat.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Savory ham and Swiss cheese muffins made with rye flour, spicy mustard, Worcestershire, and hot sauce. A hearty breakfast or snack muffin with deli-sandwich flavor.

Vegetarian spaghetti sauce loaded with red and white kidney beans, mushrooms, broccoli, carrots, and tomatoes. Hearty, protein-rich, and diabetic-friendly.

Louisiana shrimp remoulade with Creole mustard, horseradish, and paprika in a sharp, herbaceous olive oil dressing. A classic New Orleans cold appetizer served over lettuce or as a chilled main.

Traditional Bavarian veal rolls stuffed with bacon and hard-boiled eggs in red wine sauce. An elegant German main course that translates to "swallow's nests."

A refreshing vegan brown rice salad tossed with fruit cocktail, tomato, celery, and green onions in a tangy tarragon-Dijon vinaigrette. Light, nutty, and naturally sweet.

Mom's minestrone soup with crushed tomatoes, zucchini, green beans, kidney beans, carrots, and small pasta shells in a savory chicken broth. A vegetable-packed Italian classic ready in under 30 minutes.

Big-batch spicy turkey chili loaded with kidney beans, tomatoes, mushrooms, jalapenos, cilantro, and a secret splash of Kahlua. Feeds a crowd of 20.

Flour-dredged venison browned in bacon drippings, then braised low and slow in beer, tomatoes, and Worcestershire until fork-tender. Hearty, rustic, and built for cold-weather appetites.