7,423 carne recipes

Granola chip cookies loaded with granola, rolled oats, chocolate chips, and raisins. A chunky, chewy drop cookie that makes a huge batch of about 7 dozen.

Turkey scaloppine with green peas in a white wine and pureed tomato sauce with sage. A light, quick Italian-style turkey breast dinner ready in 30 minutes.

Spinach and grapefruit salad with papaya, orange sections, radicchio, and onion rings in a lemon-paprika dressing with red pepper flakes. A bright, tropical no-cook salad.

Groundnut sauce is a West African peanut sauce simmered with onion, tomato, and roasted jalapeño, then thickened with arrowroot for a glossy finish. Spoon over rice, grilled chicken, or roasted sweet potatoes.

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

Rice pilaf tossed with Italian dressing, soy sauce, fresh spinach strips, scallions, and crumbled bacon. A make-ahead potluck salad that serves 50 and gets better as it chills.

Instead of deep-frying, these baked spring rolls have much less fat but still come out golden, brown and crispy. You will be amazed how delicious they are!

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Low calorie salad dressing made with vegetable juice cocktail, vinegar, lemon juice, and just a touch of oil. No cooking required, ready after a quick chill.

Vegetable momos are Tibetan steamed dumplings with mixed vegetables, tofu, ginger, garlic, and garam masala wrapped in thin dough. Vegetarian Himalayan street food, served with hot momo sauce.

Shiitake mushroom caps tossed in olive oil, soy sauce, crushed garlic, rosemary, and a touch of maple syrup, then charcoal grilled until smoky and lightly charred. A vegan-friendly side that steals the show at any cookout.

Grilled swordfish steaks marinated in lemon zest, fresh rosemary, and crushed garlic with extra-virgin olive oil. Finished with briny capers and lemon wedges for a bright Mediterranean main course.

Brandy Alexander punch made with vanilla ice cream, half-and-half, brandy, and creme de cacao. A creamy, boozy batch cocktail for parties and holiday gatherings.

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers

Orange pecan crisps made with crescent roll dough, brown sugar, cinnamon, and orange zest. Flaky, caramelized, and ready in 30 minutes flat.

Cubed venison or elk in a sweet pineapple-almond sauce, served over rice or chow mein noodles. A retro wild game stir-fry ready in 30 minutes using leftover cooked meat.