7,426 carne recipes

Kahlua pecan pie cookies with a buttery brown sugar cookie cup filled with a caramel pecan center spiked with coffee liqueur. A two-bite spin on pecan pie.

Pineapple fudge cooked stovetop with crushed pineapple, marshmallows, and pecans, then beaten to a creamy, old-fashioned finish. Ready in 30 minutes and yields nearly 49 pieces.

Yuletide ginger cookies made with oat bran and egg whites instead of butter and whole eggs for a lighter holiday treat. Rolled in festive colored sugar crystals for sparkle and crunch on every bite.

Spinach, brown rice and corn tortillas: wilted spinach, hearty brown rice and sweet corn bound with salsa, rolled into warm corn tortillas. A fast, vegan, no-fuss wrap that's great for a light lunch or quick meal prep.

This quick and easy sauteed peas are very tasty, red onions and fresh mint are great accompaniments. The dish comes out refreshing and flavorful!

This healthy yet straightforward brown rice and corn salad delivers flavor as well as fiber using guava, kiwi, or apples for a touch of sweetness and variety.

Classic divinity candy with a detailed step-by-step guide for getting it right every time. Sugar, corn syrup, and whipped egg whites folded with nuts and vanilla into cloud-like confections.

Popcorn surprises made with candy-coated popcorn ground fine and mixed into melted chocolate, then molded or cut into shapes. A unique candy that makes about 50 pieces.

Kae Atar Wot, an Ethiopian split green pea stew spiced with chow and tomato paste. Vegan, high-protein comfort food meant for scooping with injera.

Homemade strawberry syrup made with frozen strawberries and light corn syrup, blended smooth and boiled for 5 minutes. A three-ingredient topping for pancakes, waffles, and ice cream.

Slow-simmered corned beef brisket finished under the broiler with a sticky honey-Dijon and orange juice glaze. Tender, tangy, and caramelized, this is a St. Patrick's Day showpiece that serves 8.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

Microwave rum cake with devil's food layers soaked in rum, apricot preserves in the middle, and fluffy Italian-style meringue frosting. Retro dessert, updated speed.

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

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.

Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.