7,423 carne recipes

Simple hard candy Christmas molds made with sugar, corn syrup, and your choice of flavoring and color. Just 5 ingredients and a candy thermometer for sparkling holiday treats kids love to unwrap.

Hot corned beef sandwiches with American cheese, green olives, ketchup, and Worcestershire sauce stuffed in coney buns and heated in foil. A quick, savory, retro lunch ready in 15 minutes.

Stuff your pork chops with this easy crockpot recipe that will have you licking your chops after every bite!

Candied orange peels turn citrus rinds into glossy, sugar-coated treats by double-blanching the peels, simmering in syrup, and rolling in sugar. A holiday gift project, ready overnight. Works with lemon or lime peels too.

Baked calabacitas is a New Mexican casserole of zucchini, corn, green chiles, and melted cheddar. Vegetarian Southwestern side dish ready in 35 minutes. Pairs with grilled meats or stands alone over rice.

This hearty soup is not only good for you, but also packed with deliciousness. It will certainly help you shed off a few pounds with lots of goodness.

Bright Mexican calabacita salad with fresh corn, zucchini, red bell pepper, green chiles, and a zesty lime dressing. A colorful no-cook side dish that chills to even better flavor.

Make your life divine with this dish made of egg whites, pecans and corn syrup.

Classic divinity candy with a detailed step-by-step guide for getting it right every time. Sugar, corn syrup, and whipped egg whites folded with nuts and vanilla into cloud-like confections.

Light and tasty. Serve the soup with a few slices of garlic bread, delicious.

This cheesy and delicious dish is fun to make and perfect for lunch!

Tiburon Encurtido Frito: lime-marinated shark steaks pan-fried in corn oil until golden. A simple Latin American preparation where the citrus marinade does all the work in just three ingredients.

This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.

Kishka (stuffed derma) made with flour, corn flakes, bread, and paprika rolled in foil and baked until firm. A classic Jewish deli appetizer that freezes beautifully for Shabbat or holidays.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.