1,427 red icing recipes

Easy to make, and it was delicious as well as packed with good-for-you ingredients. Will be making it again soon.

Broiled portobello mushrooms sliced over mixed greens tossed with Earl Grey tea vinaigrette and topped with creamy goat cheese and fresh tomatoes for an elegant vegetarian main.

A tex-mex style beefy chili chock-full of beef, beans and mushrooms.

Raspberry glace pie with a cream cheese layer, fresh whole raspberries, and a glossy cooked raspberry glaze in a baked pie shell. Bright, fruity, and elegant.

Red and black raspberry pudding cake with fresh and frozen berries simmered into syrup and spooned over a buttery cake batter. The berries sink while baking, creating a soft pudding-cake top.

Old-fashioned white Christmas fudge loaded with pecans, walnuts, candied cherries, and candied pineapple. Cooked to soft ball stage for a creamy, melt-in-your-mouth texture.

Pearl barley and green lentils simmer with onions and mint in this traditional Iranian soup where turmeric and gentle spices create warming, earthy comfort in every spoonful.

Red potato salad with hard-boiled eggs, diced apple, sweet relish, spicy mustard, and dill. A colorful Valentine's Day side dish with red-skinned potatoes and a creamy dressing.

Molded borsch with diced beets set in a jewel-toned consomme gelatin ring, served cold with sour cream. A retro chilled appetizer that looks as stunning as it tastes.

This old fashioned fruit cake is a classic. Candied fruits, rum, molasses and all kinds of spices make the cake rich in flavor.

Red flannel hash with corned beef, diced potatoes, and beets cooked in bacon drippings. The beets give this New England classic its signature rosy-red color and a subtle earthy sweetness.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

Vegan unstuffed bell pepper soup with brown basmati rice, tomato paste, and loads of diced peppers in a savory tamari broth. All the flavors of stuffed peppers without the stuffing.

Sun-dried tomato marinara with tri-color bell peppers, horseradish, and hot sauce. A bold, chunky pasta sauce with concentrated tomato flavor from both fresh and sun-dried tomatoes.

Roasted butternut squash with cooked seasoned pinta beans, stuffed into the warmed tocos, sprink some crumbled feta cheese on top, a perfect side dish or vegetarian main dish.

Ham and cheese breakfast casserole layers whole-wheat bread, spinach, diced ham, and roasted red peppers in a Gruyere-topped custard. An overnight-friendly brunch bake for 6.