2,642 cora recipes

Layers of seasoned ground beef, sweet peppers, peas, corn, and shredded potatoes baked under a creamy tomato-chicken soup sauce and melted cheddar. Family casserole comfort.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.

Pan-seared pork chops glazed with a Dijon mustard and apricot preserves sauce finished with soy sauce and scallions. A quick skillet dinner with a sweet-tangy glaze.

Chocolate chip pecan cookie dough shaped into festive wreath rings, baked golden, iced in white, and decorated with red and green gumdrop flowers. Makes 4 wreaths for holiday gifting, cookie swaps, or edible centerpieces.

Velvet corn soup is a classic Chinese egg drop soup with creamed corn, chicken broth, fresh ginger, and dry sherry, thickened with cornstarch and swirled with frothy egg whites.

Chocolate pecan pie variation with walnuts, coconut, and mini chocolate chips in a corn syrup-rich filling. The Southern classic crossed with German chocolate flavors.

Light Swiss enchiladas with ground chicken, green chilies, and tomato puree in corn tortillas topped with a skim milk sauce and melted Swiss cheese.

Homemade Filipino-style banana ketchup simmered with raisins, tomato paste, allspice, cayenne, and dark rum. Sweet, tangy, and warmly spiced. Makes 3.5 cups and keeps for a month.

Toss cereal, pretzels, Bugles, and corn chips with butter and bold spices, then bake low and slow for an addictive party snack mix coated in Parmesan.

A retro layered casserole with crunchy corn chips, Monterey Jack, and a spiced tomato-chili sauce bound with an egg and cream custard. Topped with sour cream and melted cheddar for a rich, bubbly vegetarian bake.

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.

Tex-Mex bake with a crushed corn chip crust, seasoned ground beef with green chilies, tomato sauce, and melted Monterey Jack cheese. An easy weeknight casserole.

Creamy Irish potato soup made dairy-free with soy milk and thickened with instant potato flakes. Loaded with carrots, onions, and fresh dill in just 30 minutes.

Slow cooker Italian vegetable soup with kidney beans, corn, carrots, and a Parmesan finish. A pantry-friendly dump-and-go recipe that simmers into a hearty bowl.

Layered Mexican beef bake with seasoned ground beef, corn, green chiles, black olives, and Monterey Jack cheese. Topped with tortilla chips and sour cream.

A showstopping bundt cake with a hidden mint cream cheese swirl inside and a drizzled chocolate-mint glaze on top. Semi-homemade with devil's food cake mix.