Best Fred Recipes

GORGONZOLA CHICKEN SALAD (FRED MEYER DELI COPYCAT)

Steps:

• Cook the pasta according to the package directions, NOT al dente. You don't want it to be too gummy or too mushy. Drain in a colander and run COLD water over until it's completely cold. Transfer to a large bowl.
• Sprinkle the chicken breasts with lemon pepper. "Grill" the chicken breasts by whatever method you prefer. You may use a panini type grill, a barbecue grill, or simply bake in the oven. Your cooking times will vary based on your method, but just make sure the breasts are fully cooked by reaching an internal temperature of 165 degrees, or when the juices run clear. Allow the chicken pieces to cool until you can handle them. Slice the chicken thinly, then cut slices in half so they are bite-sized. Spread out to cool completely while you prepare the remaining ingredients.
• Pour the dressing ingredients (mayo, oil, vinegar, sugar, salt, pepper) into the bowl and whisk until incorporated.
• After the chicken and pasta are completely cooled, add all the remaining ingredients to the bowl and stir gently. Refrigerate until ready to serve.
• TIPS: If the salad is too stiff after prolonged refrigeration, you can make it creamy again by stirring in a tiny bit of olive oil, milk or warm water. Gorgonzola cheese is similar to bleu cheese, but slightly milder. It is an acquired taste for some people, so feel free to use more or less to taste. I use MORE! For best results, don't substitute or omit ingredients. I usually try doing things to lower fat or calories, but in this case, the results will NOT be the same.

FRED'S RED BARBECUE SAUCE

Steps:

• Place all of the ingredients in a small saucepan and stir to mix well. Bring to a boil over high heat, about 3 minutes. Reduce the heat to low and simmer for 10 more minutes (or up to 30 minutes), stirring occasionally, to blend the flavors. Remove the sauce from the heat, and measure out the portion you need for grilling. The remaining sauce will keep refrigerated in an airtight container for up to one month.

FRED'S BARBEQUED PORK RIBS

Steps:

• Preheat an electric or gas grill to 250 degrees F.
• Rub all sides of the pork with the seasoned salt and lemon pepper seasoning. Put the rib sections on the grill. Prepare Fred's Special Spray by mixing the lemon juice, vinegar and Worcestershire sauce. Put this mixture in a food-safe spray bottle. Spray the ribs with Fred's Special Spray. Cook the ribs until they are browned, about 1 1/2 hours, spraying often with the sauce. Put the ribs in a 4-inch-deep stainless steel pan with a lid. Spray the ribs once more and close the lid completely. Increase the grill temperature to 300 degrees F. and cook the covered ribs for 3 hours more.

FRED

Steps:

• 1. In a large skillet, melt butter, add EVOO and heat over medium heat.
• 2. Slice smoked sausage into about 3/4" slices and add to heated butter/EVOO. While browning meat to desired brownness, cut up vegetables. Add to skillet and cover. Turn down heat so as not to burn. Cook until tender.

FRED'S CHOCOLATE-PECAN COOKIES

Steps:

• Preheat the oven to 325 degrees. Melt the semisweet and unsweetened chocolates and butter in a double boiler and cool slightly.
• In a separate bowl, whip the eggs until frothy. Add the sugar and continue whisking until the mixture thickens and pales. Add the vanilla and whisk. Whisk in the chocolate mixture to combine.
• In another bowl, combine the salt, baking powder and flour. Fold the chocolate mixture into the flour mixture, stirring to combine well. Stir in the chocolate chips and pecans.
• Drop the cookies from a 1 tablespoon measure onto a parchment-lined baking sheet and bake for 10 to 15 minutes until lightly set. Remove the cookies and cool on a rack.

FRED'S POSOLE ROJO

Steps:

• Trim fat from ribs. Add ribs, shanks, celery, 2-onions quartered (skins & all) mint, cilantro, 20 cloves garlic, peppercorns, oregano, both cans chicken broth, cumin, 1-tbsp and enough water to cover all ingredients. Bring to a boil; cover and simmer for 2-hours. Remove meat, and allow to cool thoroughly before removing from bones. Skim fat from broth.
• Stem and seed Chiles.
• Roast chilies in dry cast iron skillet for approximately 2-minutes. Place chilies into bowl and cover with hot water and cover bowl. Let steep for approximately 30-minutes. In food processor, place 1-chopped onion and 10-cloves garlic. Process until minced. When chiles are done, put them and 1-1/2 cups of liquid from chiles in the processor, salt and pepper to taste. Process until puree is smooth. Heat cast iron skillet with 2 tbsp vegetable oil, and add chile puree. Cook for approximately 5 minutes or until puree has thickened. Turn off and remove heat.
• Once shanks and pork have cooled, shred meat. Add remaining ingredients: stock, meat, hominy and chile puree back into pot and bring to a boil. Turn down heat and simmer for 1-hour. Serve with condiments: sliced green onions, cabbage, radishes, dried oregano and tortilla chips. Enjoy!

FRED'S RHUBARB CAKE WITH HONEY AND PECANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Mix flour, 3/4 cup brown sugar, baking soda, and salt together in a bowl. Mix in sour cream, honey, and vanilla extract until thoroughly blended. Mix in eggs until just blended. Fold rhubarb into the batter.
• Spread batter evenly in the prepared baking dish.
• Mix 1/2 cup brown sugar, white sugar, pecans, and cinnamon together in a bowl. Stir in butter until mixture starts to clump together. Sprinkle mixture over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

FRED'S EGG-YOLK SALAD DRESSING

Steps:

• Mash the egg yolks (discard the egg whites - retain for a salad e.g. potato salad).
• Mix egg yolk with sugar, mayo and mustard.
• (If egg yolk is sticky rather than powdery and mixture becomes lumpy when mashed, push mixture through a sieve).
• Mix with cream or milk to desired consistency and season with salt and pepper to taste.

FRED'S RED HOT CHILI CON CARNE

Steps:

• If you are using dried beans, put beans in a large pot of cold water (about 7 cups of water) and let them soak eight hours or overnight. Drain the water out and rinse the beans. (This is very important!) Put the beans back in the pot with about 6 cups of water and ½ tablespoon of olive oil. Bring beans to a boil. Lower heat, and simmer low, covered for 2 ½ hrs. Check the beans every half hour or so, careful not to burn beans. Drain the water, again add 2 cups fresh water, ½ tablespoon of olive oil, and set aside. If you are using canned beans, drain any liquid from beans, put beans in boiling pot and set aside. Put about a tablespoon of olive oil and meat into skillet and brown it. Add meat to the bean pot. Put onion, garlic, chili peppers and bell pepper in skillet, with 1 teaspoon olive oil, and sauté with ONE of the chili seasoning packets, until onions are caramelized and garlic and peppers are browned, and then put this mixture into the bean pot. Add ALL the other ingredients to the pot, add a little water if needed, it should be like soup at this stage, and bring to a boil. Cover and simmer on low (check and stir every ½ hour or so, careful that the beans do not burn) about 2 ½ hours until beans and meat are tender and chili thickens. Serve with corn bread, muffins or tortilla chips and a salad. Garnish with grated sharp cheddar cheese or sour cream. Serves about 12 half cup servings.

FRED'S GREEN CHILE & CHICKEN ENCHILADAS

Steps:

• In a large heavy fry pan or skillet, melt the butter over a medium heat.
• Add the onion and the garlic.
• Saute about 4 minutes, then add the chopped chilies, tomatoes, bell pepper, cilantro, broth and cumin.
• Let this mixture simmer over a medium low heat about an hour, stirring occasionally, uncovered (add more chicken broth if mixture gets too thick and dry).
• Remove from the heat and dip (to soften) each tortilla in the sauce, lay flat then place strips of chicken, 1-2 pieces of Jack cheese and 1-2 strips of green chilies at one end of the tortilla.
• Roll the filled tortilla and place in a lightly greased large baking dish or pan, seam-side down.
• Fill the pan with the rolled tortillas.
• Pour the sauce over all.
• Combine the soup and cream and pour over all then cover with the shredded cheese.
• Bake in preheated 350°F oven for 30 minutes.

VEGETABLE FRED

Steps:

• Cook veggies according to package, adding 2 Tbsp.
• butter, the salt, and garlic salt.
• To 8 tbsp.
• melted butter add flour to make paste.
• Stir into veggies and cook until thickened, stirring constantly.
• Remove from heat and stir in sour cream and cheese.
• Pour into greased casserole dish and cover with crushed Ritz crackers or bread crumbs.
• Bake at 350° for 30 minutes.

FRED'S FAMOUS TAR HEEL CHILI

Steps:

• 1. Soak the dried beans according to the package directions and drain. In a pot, combine the beans with enough water to cover by two inches. Bring just to a boil. Reduce the heat and simmer the beans until almost tender, about an hour.
• 2. Set an eight-quart Dutch oven over medium-high heat. In batches, add the beef and pork. Cook, breaking the meat up with a spoon, until well browned (don't crowd the pot or the meat will steam, not brown). Transfer each batch to a bowl using a slotted spoon.
• 3. Heat the drippings in the same pot over medium heat. Add the bell peppers, onions, chili powder, cumin seeds, and oregano; cook, stirring occasionally, until the vegetables are softened, about 15 minutes. Add the tomatoes with their juice and the reserved meat, and simmer for one hour. Add the beans and simmer until the chili is thickened and the beans are tender, about an hour longer. Stir in the parsley, salt, and pepper. Garnish each serving with onion, cheese, sour cream, and salsa.

FRED'S KEY LIME PIE RECIPE

Steps:

• Mix all crust ingredients together until crumbly. Press the mixture back into the crust pan. Blend all filling ingredients until smooth. Add the zest of one key lime and blend into mixture. Pour this mixture into the crumb lined pan. Sprinkle the zest off one key lime on the top of the pie. Bake for 30 minutes @ 350 degrees. Let cool for 2 hours before serving.

FRED'S MACAROONS

Steps:

• Preheat the oven to 300 degrees. With your hands, mix all the ingredients together. Make clumps about inch in diameter and about 1 inch high. Place the clumps about 1 inch apart on a parchment-lined baking sheet. Bake for 15 minutes.

FRED'S FAMOUS BRAISED BEEF BRISKET

Steps:

• Preheat oven to 350 Degrees.
• Combine salt, pepper, paprika and oregano in small bowl.
• Rub spice mixture over meat.
• Heat oil in ovenproof pot with a tight-fitting lid, over medium-high heat.
• Brown brisket on both sides.
• Transfer brisket to a platter and pour off fat from pot.
• Add stock, tomatoes and bay leaves to pot and scrape the brown bits off the bottom of the pot.
• Return brisket and juices to the pot and scatter onions and garlic over meat.
• Cover pot, transfer to oven and braise for 1 hour.
• Uncover pot and continue to braise for another hour.
• Push some of the onions and garlic into braising liquid surrounding brisket.
• Cook another 2 hours.
• Meat is done when the meat is extremely tender.
• Spoon onions, tomatoes and juices on top when serving.

FRED HARVEY CREAM SAUCE

Steps:

• In a 2-qt saucepan make a roux using the butter and flour and bring to a light brown color.
• Meanwhile in another pan combine the milk and stock and heat to just boiling.
• Pour the milk mixture slowly into the roux whisking constantly to prevent lumps.
• Cook over low heat for 30 min.

FRED'S PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Whip together the butter and sugars. Add the peanut butter and whip to combine completely. Continue beating while adding eggs and vanilla. In another bowl, combine the flour and baking powder. Use a fork to blend the flour mixture into the peanut-butter mixture. When fully combined, stir in the chips.
• Make balls about of an inch in diameter. Place on a nonstick baking sheet and with a fork press each ball down to create a crosshatch design. Bake for 10 minutes. Remove from the sheet immediately and cool on a rack.

TOMATOES A LA FRED

Steps:

• Wash tomatoes.
• Grate cheese.
• Wash and chop parsley.
• Shake salad dressing until well mixed.
• Combine all ingredient in bowl.
• Cover and refrigerate for 4 hours or overnight.
• *The longer the tomatoes marinate the better.
• You can add new tomatoes to mixture for about a week.
• You may also want to add more herbs and cheese to keep the bite.