573 cora recipes

Sherilyn's Bbq Chicken Burritos with Corn Relish & Guacamole recipe

Great and simple gift-idea! And the result tastes great as well.

Cilantro Waffle Chips with Chunky Guacamole recipe

These succulent buffalo chicken strips will make you addicted for sure.

Quick sticky rolls made with crescent dough, nutmeg-sugar filling, and almond-lemon topping. Ready in 25 minutes with sweet almond glaze drizzled over warm rolls.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Tropical fish kebabs with monkfish marinated in lime, ginger, garlic, and green chili, skewered with mango, banana, and red bell pepper. A colorful Caribbean-inspired grilled seafood dinner.

Chewy toffee almond bars with an oat and brown sugar shortbread crust topped with a buttery caramel almond layer. A batch makes 48 bite-sized treats.

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.

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

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Warm Swiss cucumber soup thickened with arrowroot and soy milk, seasoned with fresh dill and parsley. A creamy, dairy-free vegetarian soup ready in 30 minutes.

Vegan brown rice salad with steamed broccoli, cauliflower, and corn tossed in a tofu-tahini-umeboshi dressing. A plant-based, macrobiotic-style grain salad served cold.

Picante potato salad with corn, red bell pepper, and scallions in a cumin-spiked vinaigrette. A mayo-free Mexican-style side dish served cold with fresh cilantro.

Gingered vegetable soup with fresh ginger root, potatoes, zucchini, corn, and tomato sauce. Oil-free, vegan, and full of warming flavor from a water-sauteed base.

Beef tamale pie with seasoned ground beef, peppers, salsa, and black olives sandwiched between two layers of golden cornbread, topped with melted Colby Jack. A potluck-sized 9x13 crowd-pleaser that serves 12.