10,000 carne recipes

Louisiana crawfish étouffée smothers tender tails in a buttery trinity of onion, celery, and bell pepper with a kick of pepper. Serve over hot rice for Cajun country at its finest.

Classic Irish breakfast plate with crispy rashers, sausage links, fried eggs, and grilled tomato. A pub-style fry-up ready in under 30 minutes.

Beef round steak roll-ups stuffed with bacon, browned and pressure-cooked in onion soup gravy. Tender, savory roulades with a thick cornstarch-thickened sauce.

Rouladen are classic German beef rolls: thin-pounded round steak wrapped around mustard, onion, bacon, and a pickle spear, then braised slowly in a rich pan gravy. Served with red cabbage and boiled potatoes for a proper Sunday supper.

Bacon-wrapped roasted pheasant stuffed with apples and onions, served with a glossy cherry-wine jubilee sauce. An elegant game bird dinner that brings the hunter's harvest to the holiday table.

Paprika beef roll stuffs pounded round steak with mushrooms, onions, pimiento, bread crumbs, and stuffed olives, then roasts in red wine for two hours.

Creamed lobster and clams in a white wine cream sauce with mushrooms and a touch of cayenne. Served in warm pastry shells for an elegant appetizer.

Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.

A very easy and great tasting soup made with parsley leaves and a bit of cayenne pepper.

A creamy garlic sauce made with shrimp and sweet bell peppers that tastes wonderful over rice or noodles.

Start a party in your crockpot with this succulent fish dish that uses grated lemon and orange zest.

Shell-on shrimp seared in olive oil, then simmered in a fresh tomato sauce with saffron, garlic, and white wine. A simple Mediterranean seafood dish served over rice.

Coconut shrimp De Jonghe: a tropical riff on the classic Chicago baked shrimp casserole, with garlic, paprika, sherry, parsley, and toasted coconut layered over plump shrimp. Bakes in one dish for an old-school dinner-party main.

Dressed crab is a classic British seafood centerpiece. White crab meat tossed with lemon, parsley, and mayonnaise, served in the shell alongside a brown meat mixture spiked with dijon mustard and breadcrumbs.

Crab meat quiche with sherry-marinated crab, a rich egg custard of milk and cream, and a touch of nutmeg. The crab soaks in sherry for an hour before baking for deeper, more complex flavor.

Make-ahead baguette sandwiches stuffed with sun-dried tomatoes, black olives, capers, anchovies, and watercress. Mediterranean flavors wrapped tight for picnics, road trips, and packed lunches.