10,000 carne recipes

Dad's corn chowder simmers salt pork, sweet corn, potatoes, and milk into a New England classic. Old-school comfort with smoky, savory depth in every spoonful.

Cubed corn and green chile casserole with sharp cheddar and garlic. A minimalist Southwestern side dish baked until bubbly and golden on top.

Old-fashioned chocolate peanut candy drops made with grated unsweetened chocolate, sugar, and corn syrup cooked to soft ball stage. Crunchy, sweet, and nostalgic.

Canned corned beef, elbow macaroni, and cheddar cheese in a creamy mushroom soup base, topped with buttered crumbs and baked until bubbly. A retro make-ahead casserole that feeds six.

Simply braise green beans in a tomato sauce that is cooked with garlic and onion, tasty, juicy and refreshing!

Gingered vegetable soup with fresh ginger root, potatoes, zucchini, corn, and tomato sauce. Oil-free, vegan, and full of warming flavor from a water-sauteed base.

Corned beef noodle casserole layers egg noodles with canned corned beef, Velveeta, cream of mushroom soup and onion in a single 9x13 pan. The classic Midwestern church-supper one-dish meal.

Pina colada layer cake with a rum-soaked chiffon base, crushed pineapple filling, coconut buttercream frosting, and toasted coconut. The cocktail, in cake form.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

Macadamia nut tartlets in a buttery shortbread cup with dark corn syrup filling and a nut half on top. Two-bite pecan pie energy with a tropical, buttery nut twist.

No-cook black bean fiesta salad with corn, red peppers, red onion, and jalapeño in a zesty lime-cilantro-cumin dressing. Vegetarian, vibrant, and feeds a crowd in 20 minutes.

Plum-sauced chicken glazed with plum jelly, Worcestershire, dark corn syrup, and ginger. Marinated, oven-roasted, then finished at high heat for a sticky, lacquered crust.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Devil's food bundt cake soaked twice in a light rum and corn syrup glaze for a deeply boozy, ultra-moist chocolate rum cake. Caribbean-French inspired.

Creamy vegetarian corn chowder pureed silky-smooth with sweet corn, sweated onions, fresh rosemary, and a hit of warming mace. Meat-free body from cream and pureed corn.

Homemade chocolate fondant candies made from a sugar syrup cooked to firm-ball stage, kneaded with unsweetened chocolate, then finished with pecans or dipped in white chocolate.