10,000 carne recipes

Steamed corn pones are simple masa dough logs wrapped in softened corn husks and steamed until tender. A rustic Mexican-Southern US sidekick to beans, chili, or stews.

Low Country seafood boil reimagined as an oven-bag bake, with shrimp, smoked turkey sausage, whole potatoes, corn on the cob, and onion in savory broth. All the Carolina coast flavor, none of the pot wrestling.

Chewy toffee almond bars with an oat and brown sugar shortbread crust topped with a buttery caramel almond layer. A batch makes 48 bite-sized treats.

Oven-fried scallops soaked in buttermilk and coated in seasoned breadcrumbs with thyme, baked at high heat for a crispy crust without deep frying. A low-calorie seafood dinner ready in under 40 minutes.

Asian-inspired ginger beef pizza with marinated sirloin slivers, fresh ginger, garlic, dry sherry, and chili sauce on a prebaked shell. Topped with scallions and red peppers.

Warm Swiss cucumber soup thickened with arrowroot and soy milk, seasoned with fresh dill and parsley. A creamy, dairy-free vegetarian soup ready in 30 minutes.

Cheddar toss and heat popcorn with melted butter, sharp cheddar, garlic salt, and onion salt. Oven-warmed until the cheese melts into every kernel.

Crispy corn tortilla strips layered with seasoned ground beef, Anaheim chiles, pinto beans, red sauce, and melted cheddar. This Tex-Mex casserole feeds eight and bakes in 30 minutes.

Pizza-flavored popcorn seasoned with Parmesan, garlic powder, Italian seasoning, and paprika. A savory, cheesy snack ready in 15 minutes with no cooking.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

No-bake bourbon whiskey balls rolled in powdered sugar with vanilla wafer crumbs, pecans, and cocoa. A classic Southern holiday treat that gets better the longer it chills.

Lettuce packages, Chinese-style lettuce wraps filled with savory ground pork, smoked clams, and water chestnuts over crispy fried bean thread noodles and walnuts. Scoop into crisp lettuce leaves and eat by hand.

Grilled corn salsa with charred vine tomatoes, quick-pickled red onion, and fresh basil. Smoky-sweet kernels and peeled tomatoes make a bright summer topping for tacos, grilled fish, or straight out of the bowl with tortilla chips.

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.

Experience the traditional Russian dish called, "Shashlik" Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It's a sweet/tart version of shish-kebab.

Chili-cheese burgers crown lean ground beef patties with melty Gruyere and a cumin-spiked green chili tomato sauce. The sauce made from scratch is what separates these from every other Tex-Mex burger.