10,000 carne recipes

Ricotta-Sour Cream Cheesecake with Strawberry Sauce recipe

A scrumptious seafood dish that's perfect to take with you to your next or first dinner party.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

Pot roast in savory cheese sauce made with beef chuck braised in cream of cheddar soup, tomato sauce, mushrooms, and Italian herbs. Fork-tender and rich with cheesy gravy.

Stir-fried scallops and apples combine sweet sea scallops with crisp apple chunks, celery, and bright lemon juice. A 5-ingredient seafood appetizer with surprising sweet-savory contrast.

Stovetop Paupiettes De Boeuf with Ground Meat Filling recipe

Authentic gorditas made with masa harina, lard, and a touch of flour. Pressed thin, griddle-seared, then fried until puffed and crispy. Ready to split and fill with your favorite toppings.

Crab meat is mixed with blue, mozzarella cheese and egg, milk mixture, then baked in a prepared pie crust. It's cheesy and delicious.

Beef and Cheese Log: a vintage cocktail party cheese log with sharp cheddar, cream cheese, dried beef, and a pecan crust. Sliced thin onto crackers. Make-ahead party staple.

Caribbeans love spicy food. This dish combines rosemary, thyme, cayenne, black pepper and garlic. Quickly cooked in a hot skillet,these shrimp make a great appetizer. Serve with a splash of fresh lime juice.

Thick-cut sirloin steak marinated in lemon juice, Worcestershire, and mustard, then grilled over charcoal. Bright citrus cuts through the rich beef for a bold summer grill recipe.

Pasta shells stuffed with crumbled feta, black olives, red pepper, and walnuts. A Mediterranean-style finger food appetizer ready in 15 minutes.

With this simple and easy recipe, you can enjoy your Octoberfest wonderfully at home.

Cheddar sage and walnut torta: a layered no-bake cheese mold with cream cheese, sharp cheddar, fresh sage, and toasted walnuts. An elegant make-ahead appetizer for the holiday board.

This recipe was given to me by a friend who is an ex-patriot now living in Playa del Carmen on the Yucatan Peninsula of Mexico. I serve this with yellow rice and grilled avocado halves.

Peas, carrots, pimentos, and green pepper in a creamy chicken broth and mushroom soup sauce, topped with piped mashed potatoes and baked golden. Shepherd's pie vibes.