10,000 carne recipes

Quick microwave chili dogs with frankfurters, chili beans, and chopped onion in split buns. Ready in under 5 minutes for a fast lunch or snack.

Bourbon-pecan pumpkin pie with a spiced custard filling, candied pecan topping in brown sugar butter, and a flambeed bourbon finish. A Thanksgiving showstopper.

Pan-seared strip steaks in a rich Burgundy wine and brandy reduction with shallots, Dijon mustard, and fresh herbs. A romantic French-inspired steak dinner for two, ready in 30 minutes.

A scrumptious recipe for a succulent steak that is given a little boost in flavor from a bit of rosemary.

Just vegetables, very healthy, especially when you are eating some meat!

Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.

Not too watery, not too heavy, this recipe is just right! Once again, I often adjust measurements and go by feel!

Chicken roulades stuffed with roasted poblano peppers, shrimp, cilantro, and Monterey Jack, sliced into rounds and drizzled with a buttery cream shrimp sauce.

Roquefort and cream cheese chicken spread with sour cream, cayenne, and hot sauce. A bold, tangy appetizer ready in 10 minutes flat.

Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.

Three-ingredient stovetop meatloaf made with ground beef and onion soup mix, cut into wedges and served with mashed potatoes and onion gravy. Dinner in 25 minutes flat.

A hearty Scottish cock-a-leekie soup simmered low and slow with leeks, chicken breast, carrots, and celery in rich broth. Finished with an egg yolk liaison for silky body. Serves 6 to 8.

Savory Southwest cheesecake appetizer with a tortilla chip crust, layers of seasoned cream cheese, ground beef, refried beans, and a sour cream topping loaded with fresh garnishes.

Velvety Spanish-inspired almond soup simmered with chicken stock, celery, garlic, and mace, then puréed and finished with heavy cream. Topped with toasted almonds.

Found this recipe in one of my favorite magazines, Eating Well. Loved it so much that I've tweaked it a bit to make it more vegetarian.

Mini crab tarts in flaky pastry shells with Swiss cheese, cream cheese, nutmeg, and shredded carrots. Baked until set and golden for an elegant, bite-sized seafood treat.