7,650 red pe recipes

Lean pork breakfast patties made with ground pork loin, bran flakes, apple juice, fennel, and rosemary. Broiled sausage patties with Italian-herb flavor and less fat than store-bought.

Ground beef and pearl barley casserole with tomatoes, bell pepper, celery, and tomato paste. A filling one-dish meal you can make in the microwave or oven in about an hour.

Boneless turkey roast rubbed inside and out with a bold garlic, rosemary, and black pepper paste. Unrolled, seasoned, retied, and roasted until the crust is fragrant and deeply spiced.

Pan-seared New York strip steak topped with a melted blue cheese and white wine sauce made from the pan drippings. A steakhouse-quality dinner ready in 30 minutes.

Tangy beer cheese dip with sharp cheddar, roquefort, and a kick of Tabasco. Served in a hollowed rye bread bowl, this no-cook Cincinnati classic is ready in 15 minutes.

Classic cucumber sour cream salad with dill seed, chives, white vinegar, and a kick of Tabasco. Salt-drained slices stay crisp and cool under a tangy, creamy dressing.

Cajun barbecue compound butter with cayenne, fresh garlic, Worcestershire, and a trio of dried herbs whipped into softened unsalted butter. The grilling secret weapon that turns plain steaks and corn into something memorable.

A delicious crockpot dish made with potatoes, chopped mushrooms, green beans and cream of mushroom soup.

Invite chicken over for dinner with this savory recipe that will have you licking your lips!

A from-scratch black bean soup: dried beans simmered with smoky ham hocks, then a cumin-scented sofrito of peppers and onions, tomatoes, and a bright splash of red wine vinegar. Deep, hearty, and soulful.

Classic leek and potato soup that pulls double duty: hot with croutons or chilled with milk, chives, and Tabasco for homemade vichyssoise. French bistro basics, two ways.

The classic Kentucky Hot Brown: open-faced turkey-or-chicken sandwich smothered in cheesy Mornay sauce, topped with bacon, broiled until bubbly. A Louisville Brown Hotel original from 1926.

Cucumber kimchi fermented at room temperature for 3 days with garlic, scallions, grated carrot, red pepper flakes, and cayenne. A crunchy, spicy Korean pickle you can make at home.

"SOUTH TO NORTH -- `Everything' Salsa Adds Zing to, Well, Everything." Jacqueline Higuera McMahan

Blue corn tortillas stacked with seasoned chicken, Monterey Jack, pine nuts, and red chile sauce, then baked until bubbly. New Mexican flat enchiladas you eat with a fork and knife.

You can use any type of wholegrain rice you like - but try to stick to non-white. There are many wonderful whole grain rice varieties that would work well in this dish - brown rice, red rice, or black rice.