3,484 corned recipes

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Tostadas always make a nice alternative to a salad. Love the crunch, I used beef that was cooked with some taco seasoning instead of chicken.

Whole wheat buttermilk waffles with wheat germ for extra nuttiness. Six simple ingredients, crisp outside and tender inside, perfect for fresh fruit and maple syrup.

Louisiana shrimp gumbo with a dark bacon-dripping roux, smothered okra, bell peppers, and tomatoes. Served over rice with cayenne heat and bay leaf depth.

A scrumptious and tasty vegetarian dish made out of a variety of vegetables you can get from your garden or the grocery store.

Caramel chocolate chip cheesecake with an oat-walnut crust, dark brown sugar and corn syrup filling, and chocolate chips scattered on top. Rich, dense, and deeply caramelized.

This Star Trek-inspired stacked sandwich layers tender chicken, corned beef, and Swiss cheese on rye bread, topped with crunchy homemade coleslaw. A nerdy, hearty bite worthy of any Tribble.

This is an excellent recipe, low in fat and full of fibre.

Brazilian meat croquettes with roast beef, tomato, garlic, and parsley in a crispy double-coated shell. Fry them golden for a snack that shatters with every bite.

Black and white bean vegetable chili simmers black beans, great northern beans, corn, potato, and green chiles in a quick cumin broth. A 45-minute meatless chili finished with cilantro and lime.

Whole wheat carrot spice bread with oats, dates, and warm cinnamon-ginger spice. A hearty, low-fat quick bread made with applesauce and egg whites instead of butter or oil.

Thick, creamy Argentinean chicken stew loaded with chunky potatoes, carrots, and corn on the cob. Roasted chicken and a silky egg-cream finish make this South American comfort food unforgettable.

Miniature pecan pies bake up in 17 minutes for a one-bite holiday treat. Dark corn syrup filling, chopped pecans, and an egg-white-sealed tart shell keep the bottoms crisp. Sixteen tarts per batch.

Kung Pao chicken stir-fry with charred dried chiles, roasted peanuts, bell peppers, and a soy-vinegar-sesame glaze. Wok-cooked with ginger and garlic in under 10 minutes.

Carrot cake spiked with vodka and orange zest, loaded with pecans and warm spices, baked in a Bundt pan and finished with a boozy orange glaze. Cocktail hour meets cake hour.

Homemade sticky buns with a soft yeast dough rolled up with cinnamon, brown sugar, raisins, and walnuts, then baked over a gooey caramel topping. Makes two dozen pull-apart buns worth waking up for.