10,000 carne recipes

A simple and scrumptious quiche made with dried beef and swiss cheese.

Porcupine peppers with a layered casserole of green bell pepper strips and seasoned ground beef with rice and diced tomatoes. A twist on classic stuffed peppers baked in an easy layered format.

Silky Caribbean-style soup made from eddoes (a taro-like root vegetable) simmered in chicken broth with a bouquet garni, puréed smooth, and enriched with heavy cream and nutmeg.

Crispy fried wontons stuffed with pork, shrimp, and napa cabbage, pan-fried in peanut oil and glazed with teriyaki. Served with a sweet orange marmalade dipping sauce.

Marinated beef tenderloin with red wine, soy sauce, and garlic slivers. Roasted to juicy medium-rare, this is the centerpiece that earns you a standing ovation at dinner.

No-cook salmon pate with cream cheese, horseradish, and a hint of liquid smoke. A creamy make-ahead appetizer spread for crackers or party rye bread.

Westphalian leg of lamb roasted in a buttermilk and vegetable sauce inside an oven bag. A German roasting method that keeps the meat incredibly tender with a tangy pan gravy.

This is a easy good and tasty way to prepare a lemon chicken.

The ultimate burger. Stuffed with cheese inside the patty and chipotle peppers give the burgers an extra smoky spicy kick. Perfect for the grill this barbecue season.

This tasty dish has a yellow sauce made from red chili peppers, lemon grass and galangal.

Chili cheese ball with cream cheese, salsa, and Tex-Mex chili seasoning, rolled in shredded Monterey Jack or chopped nuts. A five-minute party appetizer ready for tortilla chips.

Sausage and bacon quiche with sharp cheddar, red bell peppers, and a cream-and-egg custard in a prebaked crust. A loaded brunch centerpiece with serious savory depth.

Fermented black beans can be found at Asian markets; but if unavailable, you can substitute prepared black bean sauce.

Poulet a la Diable (deviled chicken) pan-seared and simmered in a double-mustard vermouth cream sauce. A classic French bistro dish for two that's on the table in 40 minutes.

This savory stew is perfect for a cold winter night! Tastes great by itself or with a slice of crusty bread.

Choose wild salmon to reap the health benefits of this fatty fish. Wild salmon is easily identifiable as its flesh is bright red and contains very little fat (very thin white stripes in the flesh). Since wild salmon swim in the wild eating what nature intended them to eat, their nutritional profile is more complete. Farmed salmon, by comparison, are fed an unnatural diet of soy and corn (never found naturally growing in the ocean!) along with chicken and feather meal. This unnatural diet means that the nutritional content of farmed salmon is markedly different from the wild variety. In particular, its omega-3 fatty acid content is much lower. Farmed salmon also contain a lot more fat (since they can't swim around as freely) and are often carriers of toxic viruses.