10,000 carne recipes

Whole chicken rubbed under the skin with garlic, ginger, and sesame oil, then roasted in a clay pot. Just 5 ingredients for juicy, aromatic Chinese-style roast chicken.

Whole salmon baked in a foil parcel with lemon slices, butter, and simple seasoning. Serve it hot for dinner or let it cool in the foil for a stunning cold buffet centerpiece.

Classic Filipino chicken tinola soup with ginger, green papaya, fish sauce, and wilted spinach. A nourishing one-pot meal that warms you from the inside out in about an hour.

Seafood lovers with love this succulent dish that can easily be made in your crockpot.

Cuban sandwich meets burger: ground chuck patties stacked with Swiss cheese, smoked ham, dill pickles, roasted garlic mayo, and Dijon, then pressed on the grill until flat and crispy.

Another succulent chicken dish made with broccoli florets and mushrooms in a creamy, rich soup base.

Smoky chipotle sauce meets tender chicken livers in this quick Mexican classic. Higaditos en chipotle comes together in 20 minutes with just 7 ingredients.

Crispy tortilla pizzas topped with fresh tomatillo salsa, chili-rubbed chicken strips, red onion, and melted cheddar. A fun Southwest twist on pizza night.

Devil's Delight, a retro West Virginia spread of whipped cream cheese, deviled ham, and tomato soup with a hit of hot sauce. Make-ahead, spreadable, and made for chips and crackers.

Sausage and beef party rye appetizers with melted Velveeta, oregano, and hot sauce. A make-ahead freezer appetizer that broils up bubbly and hot straight from the freezer.

Barbecued Lamb slices marinated in garlic, soy sauce, and sugar for just 15 minutes before grilling 5 minutes per side. A 4-ingredient, 30-minute recipe with a simple Asian-inspired flavor profile.

Enjoy this succulent seafood dish made with cherrystone clams, green bell peppers and a bit of lemon juice.

Try this tasty party favorite that's just in time for the Christmas holidays!

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

Italian grilled tuna steaks marinated in olive oil and lemon, then grilled over high heat and finished with a warm caper-oregano-roasted pepper sauce. Fresh, bright, and done in 30 minutes.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!