10,000 carne recipes

Nacho popcorn baked with corn chips, taco-seasoned butter, and melted shredded cheese for a crunchy, cheesy snack ready in under 20 minutes.

Maque choux Thibodaux: Paul Prudhomme's Cajun stewed corn built with a dark pan-caramelized puree, apple and prune juice, peppers, and a silky evaporated milk finish.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Tiburon Encurtido Frito: lime-marinated shark steaks pan-fried in corn oil until golden. A simple Latin American preparation where the citrus marinade does all the work in just three ingredients.

Golden-fried baby potatoes simmered in a tangy tamarind sauce with cardamom, fennel, turmeric, and cinnamon. This vegetarian dum aloo is Indian comfort food at its finest.

Carrot muffins with cinnamon, made with corn oil for a moist, tender crumb. A simple carrot cake-style muffin that springs back when done.

Clam and corn chowder with minced clams, creamed corn, and dill in a milk base. A pantry-friendly chowder ready in 20 minutes from start to bowl.

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

Brisket with peppercorns marinated 24 hours in soy sauce, crusted with cracked black pepper, broiled until charred, then roasted to medium rare. Served thinly sliced at room temperature.

No-bake cherry rum balls rolled in powdered sugar, made with vanilla wafer crumbs, coconut, chopped nuts, and sweet cherries. This batch recipe yields 100 bite-sized treats.

Corn chowder with bacon, potatoes, creamed corn, and milk simmered low and slow. A thick, pantry-friendly soup made with canned corn that tastes homemade.

The original General Tso's chicken from Chef Peng: crisp-fried dark-meat chicken tossed in a tangy soy-and-vinegar sauce fired up with dried chilies. Savory and hot, not the sticky-sweet takeout version, and gluten-free with tamari.

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.

Old-fashioned brown sugar and butter fudge loaded with pecans. Cooked to soft-ball stage on the stovetop, this Southern-style fudge keeps for weeks in the fridge.

Egg croquettes are crisp golden balls of chopped hard-cooked eggs and mushrooms bound in cream sauce, breaded and deep-fried. A retro brunch classic served with extra cream sauce on top.