10,000 carne recipes

Lean beef meatballs in tomato mushroom sauce stuffed into whole wheat pita with a creamy horseradish yogurt drizzle. A lighter take on the meatball sub with big flavor.

Venison meatloaf cuts ground deer with pork sausage for fat and flavor, then bastes with onion soup broth every ten minutes for a tender, savory game-meat loaf that doesn't dry out.

Kalbsschnitzel in Currysosse: German veal cutlets browned and served in a creamy curry sauce with lemon juice, tomato paste, evaporated milk, and a splash of cognac.

Pan-fried trout on a bed of buttery sauteed mushrooms, dressed with a quick lemon-cream pan sauce. A bistro-style fish supper ready in 30 minutes.

This is an quick and easy recipe, you can enjoy this salad as a light meal on its own or as a side salad to accompany a larger meal. They all go great!

Italian chicken livers in a creamy Dijon mustard and white wine sauce with sautéed mushrooms. Senape means mustard, and this rich one-skillet dish delivers.

Whole flounder stuffed with crabmeat, country ham, and sherry, baked in lemon butter until flaky and golden. A Southern coastal classic that brings the shore to your supper table.

Pan-seared salmon fillets under a crisp horseradish-breadcrumb crust, finished in the oven and served with a creamy double-mustard horseradish sauce. A bold, restaurant-worthy fish dinner.

Creamy tomatillo and green chile dip with melted cream cheese, fresh coriander, and heavy cream. A rich, tangy Mexican-style cheese dip ready in under 30 minutes.

If you're tired of making the same old dinner with the same old taste, then you have to try this succulent pot roast!

Rosemary hash browns with soft scrambled eggs make a diner-style breakfast plate, with golden potatoes scented with rosemary and onion alongside creamy, just-set eggs. A hearty morning from one skillet.

Kapaw Pla is a traditional Thai soup featuring rehydrated dried fish belly in a light chicken broth with bamboo shoots, soy sauce, and white pepper. Topped with sliced egg and fresh cilantro, it's comforting and deeply savory.

Brooklyn porterhouse (flank steak) marinated overnight in roasted garlic, cilantro, Dijon mustard, balsamic vinegar, and lemon zest, then grilled and sliced thin on the diagonal.

Modern fajitas with flank steak marinated overnight in a chili-cocoa-tequila rub, then grilled and sliced for tortillas. Served with guacamole, refried beans, salsa, and cilantro for a smoky Tex-Mex spread.

Pork spareribs marinated overnight in a coriander, garlic, lemon, and chili paste, then baked until caramelized and falling off the bone. Feeds a crowd with just 8 ingredients.

Chile rubbed shrimp pizza Vera Cruz style with fresh tomatoes, mozzarella, Monterey Jack, and a zesty Texas gremolata of lime zest, garlic, and cilantro. Bold Tex-Mex meets pizza night.