2,710 horn recipes

Butter horn pastries with orange marmalade filling, made from a tender yeast dough with cream. Shaped into crescents and baked to a delicate golden brown.

Nut horns are Eastern European cream cheese pastries filled with a sweet walnut meringue filling. The dough chills overnight for a flaky, tender bite that melts in your mouth.

Pizza horns roll bread dough triangles around pizza sauce, mozzarella, pepperoni, and green pepper, then bake into golden crescent-shaped pinwheels. Party-perfect handheld pizzas with frozen dough.

Flaky puff pastry spiraled around horn molds, baked golden, then piped full of sweetened whipped cream and topped with grated chocolate. A classic European pastry at home.

Horn and Hardart's famous baked beans with navy beans, molasses, bacon, dry mustard, and cayenne slow-baked for 4 hours. A legendary automat recipe made from scratch.

Horn & Hardart macaroni and cheese recreates the iconic Automat recipe: sharp cheddar bechamel with a splash of chopped tomato and a pinch of sugar, baked until the top bubbles brown. A vintage American classic.

Horn and Hardart's classic baked macaroni and cheese with a from-scratch cheddar bechamel, a touch of tomato, and a hint of cayenne. The iconic automat recipe recreated at home.

Horn and Hardart's legendary automat mac and cheese with a roux-based cheddar sauce, canned tomatoes, and a pinch of cayenne. The NYC classic, baked golden.

Texas-style buttermilk pecan pralines with a caramel-colored, melt-on-your-tongue center. Makes nearly 4 dozen candies from a classic Cook 'Em Horns recipe.

Light, fluffy corn soufflé with green chiles, cumin, and nutmeg served with melted cheddar cheese sauce. Impressive Southwest-inspired side dish that rises tall in the oven.

Creamy, sweet and delicious. It's worth making your own creamed corn instead of getting it from a can.

This is a healthy creamed corn made with low-fat milk, fresh or frozen corn kernels, a delicious yet healthy combination. Enjoy!

A great light snack that is perfect for the kids' lunches!

This scrumptious appetizer is made with cornmeal, buttermilk and zucchini.

Southwestern corn salad: a no-cook tossed salad with sweet corn, kidney beans, bell peppers, scallions, and cilantro in a light salsa-chili dressing. Vegan, picnic-ready, and made in 10 minutes.

This is one of those recipes that is more of a guideline—I really encourage you to adapt the amounts and ingredients to your tastes. If you like it chunky, don’t puree it. If you like a thinner soup, add more chicken broth. If you don’t like heat, omit the cayenne.