10,000 carne recipes

Chicken Francaise: Parmesan-crumbed chicken cutlets browned crisp, then baked in a bright lemon-butter sauce with garlic and parsley. The Italian-American classic, served over rice to soak up every drop.

This is one of my go-to dishes during those lazy days when I don't want to cook. It's easy, and I love it.

Bacon-wrapped grilled shrimp marinated in lemon juice, ketchup, garlic, and hot sauce. Jumbo shrimp on skewers with crispy bacon, ready in about an hour.

Basic kibbi (kibbeh) of ground lamb, bulgur wheat, onion, and warm cinnamon, mixed to a smooth paste and baked or fried. The foundational Lebanese recipe for the national dish of the Levant.

Pan-seared salmon with a Zinfandel butter sauce, browned mushrooms, and shallots. The wine reduces into a silky, glossy pan sauce that coats each fillet with bold red wine flavor.

Fork-tender beef rump roast braised in red wine and sour cream with carrots and onions. A Sunday-worthy pot roast with silky homemade gravy.

Open-faced crab avocado melt on pumpernickel with creamy crab salad, sliced avocado, and melted Colby cheese. A 15-minute lunch that feels way fancier than the effort involved.

Neua daet diao, Thai sun-dried fried beef marinated in fish sauce, oyster sauce, garlic, coriander root, and a splash of whiskey. Crisp jerky-like edges with chewy centers, served with sweet chili sauce.

A chunky Mediterranean spread blending feta and cream cheese with garlic, oregano, green olives, yogurt, and a kick of cayenne. Serve with pita, crackers, or crusty bread.

A silky 4-ingredient shrimp pate blended with cream cheese, butter, and a splash of brandy. Ready in 5 minutes flat, this elegant spread is the easiest appetizer you'll ever bring to a party.

Homemade Balkan-style skinless sausages (cevapi) made from a three-meat blend of lamb, veal, and pork with paprika and garlic. Grilled until charred and smoky.

Basic bread stuffing with toasted bread cubes, butter-softened onions and celery, sage, and parsley moistened with turkey stock. The classic Thanksgiving stuffing that fills a 12 to 14-pound bird.

Very popular in Asian restaurants, can be used as a appetizer or main dish, both work very well.

Broiled sirloin steak marinated overnight in soy sauce, balsamic vinegar, garlic, and rosemary. A bold, savory marinade that tenderizes and flavors a thick-cut steak for slicing and serving to a crowd.

Plain scrambled eggs mixed with ham and cheese and a lil' bit of God's love (believers onleh!!)

Cornbread sausage stuffing with three breads, tart apple chunks, pecans, and breakfast sausage seasoned with sage and thyme. Stuff the bird or bake as a casserole side.