10,000 carne recipes

These chocolate chip cookies were amazingly delicious. Just like the name, these cookies had a nice crunch when biting into it, and they were so buttery.

Grilled pulled pork tacos with sliced red potatoes and melted Monterey Jack folded into corn tortillas. Crisp grilled exterior, melty middle. Quesadilla-style.

Huitlacoche para quesadillas is the classic Mexican quesadilla filling of black corn fungus (the "Mexican truffle") sauteed with roasted poblanos, onion, garlic, and epazote. Earthy, smoky, deeply savory street-food flavor.

Herbed roasted salmon with vegetables and lemon chive sauce: whole fillet marinated in garlic, rosemary, thyme, and parsley, roasted alongside potatoes, carrots, corn, zucchini, and peppers. Sheet-pan elegance.

Poppy seed bundt cake with vanilla and almond extracts, finished with a bright orange-almond glaze. A versatile cake for breakfast, snacking, or dessert.

A two-layer pie with spiced butternut squash custard on the bottom and a gooey pecan pie filling on top, sweetened with maple syrup and dark brown sugar. A Midwest Thanksgiving stunner.

Late to make dinner and don't have time to get groceries? Try this basic recipe that will have family or friends full in no time!

Canned corned beef, elbow macaroni, and cheddar cheese in a creamy mushroom soup base, topped with buttered crumbs and baked until bubbly. A retro make-ahead casserole that feeds six.

Spicy roasted cashews coated in corn syrup with cumin, curry powder, and cayenne pepper. Baked low and slow until crunchy and addictive. A bold snack or gift idea.

Chicken tortilla soup with a tomato-chile broth, fried tortilla strips, shredded chicken, and topped with cheese and avocado. A classic Mexican soup with crispy, crunchy texture.

Holiday ice cream cake: a triple-layer freezer cake with three flavors of ice cream stacked between chopped candy bars, Oreo cookies, and homemade chocolate ganache.

Easy taco soup with ground beef, kidney beans, corn, and tomatoes, simmered with taco seasoning for a 30-minute Tex-Mex dinner. Top with avocado, cheese, sour cream, and crushed corn chips.

Oven-baked triple-stacked quesadilla with Monterey Jack, white cheddar, corn, zucchini, and jalapeno. Served with fresh tomato salsa and creamy avocado relish.

A stunning composed salad of fresh corn, peppers, squash, zucchini, and Japanese eggplant on peppery arugula, dressed in walnut oil and rice vinegar.

Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.

Vegetarian black bean tart in a crispy olive oil cornmeal crust with cumin-spiced tofu filling and roasted garlic. A savory, rustic showstopper for dinner or brunch.