10,000 carne recipes

Original Bisquick dumplings recipe straight from the box. Two ingredients, 15 minutes, fluffy every time. Drop into your favorite soup or stew and let them steam until pillowy soft.

Roasting tofu in the oven is a great way to create a very meaty texture. No mushy tofu here and combined with a very flavorful sauce the cubes are almost like cubes of beef.

This garlic dijon mustard vinaigrette is very flavorful, it goes well with any kinds of mixed greens. If you prefer less garlic taste, you can always reduce garlic to taste.

Barbecued chicken legs slathered in a homemade sauce of tomato, chutney, Worcestershire, mustard, paprika, and lemon. Cut, marinate, then grill or broil with frequent basting for layered flavor.

Cucumber and cilantro add the extra fresh taste into the salad!

This salty spread uses two types of olives and crumbled feta cheese, but no anchovies. Serve on crackers, toasted sliced baguette or pita chips.

Tasty snacks that's quick and easy to prepare when company's coming. Crostini topped with tomato, garlic, herbed goat cheese and fresh basil. Bite sized bits of heaven.

A quick and easy enchilada sauce that you can make in about 10 minutes.

I did prefer a tenderer texture, so I steamed green beans for a few minutes, then cooked in the pan with all the spices. Still had great flavour and tender-crisp texture.

Quick, easy and tasty, we spread it over our sandwich bread when we make sandwiches, and it never lets us disappointed.

Make your delicious tartar sauce with this easy to follow recipe that doesn't take a lot of time to prepare.

This salad deserves five stars. We made the salad with some leftover roasted lamb leg. The mint-basil dressing was terrific, and it went so well with the lamb. The salad had lots of great texture and flavour...

So delicious and much less greasy than your deep-fried ones.

This simplest of pesto recipes becomes an easy and delicious cracker spread by adding softened cream cheese.

Toasty garlic bread is a quick-to-make addition to a meal.

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