10,000 carne recipes

Marinated tofu, mushrooms and vegetables are packed with Asian flavors, grilling adds extra smokiness. Not only your vegetarian family or friends love these tasty skewers, but also the meat-lovers. Using the firmest tofu will make a big difference on both texture and flavor!

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Smoky corn and zucchini au gratin with chipotle peppers, Monterey Jack cheese, and a crunchy tortilla-cheese topping. A spicy Mexican-inspired vegetable casserole baked golden.

Marshall Islands macadamia nut pie layers shredded coconut on the bottom of the crust before pouring in a corn syrup custard studded with macadamias. Coconut cream whipped topping keeps it tropical.

Hungarian cabbage and noodles (kaposztas teszta) with paprika, garlic, and sauteed onions. A simple, satisfying vegetarian side dish ready in 30 minutes.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Peek-A-Bows are lace cookies made with corn syrup, brown sugar, and finely chopped nuts, rolled into cylinders while warm and tied with ribbon for a festive gift cookie.

Double-thick pork chops stuffed with fresh corn, cilantro, orange zest, sage, and bread crumbs, seared and braised in a covered skillet until juicy and tender.

Wild rice pilaf with parboiled white rice, hot chili peppers, sweet onion, and vegetable stock. A nutty, spicy side dish that doubles as a vegetarian main with simple add-ins.

No-bake-style cherry squares layered with cornflake crumbs, coconut, marshmallows, maraschino cherries, and walnuts, bound with sweetened condensed milk for a festive holiday treat.

Kiwifruit sorbet made without an ice cream machine using a freeze-beat-refreeze method. A bright green, tangy frozen dessert with lemon juice and corn syrup for smooth scooping.

Zuni vegetable stew: a Southwestern medley of winter squash, corn, pinto beans, and zucchini simmered with poblano and jalapeno chiles. A hearty, chile-spiced three-sisters stew with real depth.

Reuben quiche with corned beef, sauerkraut, and Swiss cheese in a toasted rye bread crumb crust, topped with Thousand Island dressing. All the classic sandwich flavors in pie form.

Sopa de lima, a Yucatan-style lime soup with poached chicken, fresh lime juice and zest, cilantro, tomatoes, and crispy fried tortilla wedges. A bright, tangy Mexican chicken soup.

Sliced apples baked under a crumbly corn flake topping spiked with orange zest, brown sugar, and nutmeg, then drizzled with fresh orange juice.

Almond crunch cookies rolled in sliced almonds and drizzled with a glossy chocolate ganache glaze. Buttery, nutty, and baked low and slow for a tender crumb.