3,484 corned recipes

Try this savory crockpot dish that uses common ingredients off of your shelves to create an amazing soup you will love!

Cookies-and-cream bundt cake studded with quartered Oreos and drizzled in a glossy chocolate glaze. A rich, vanilla-based batter with a crunchy cookie surprise in every slice.

Three-bean rice casserole baked in a Dutch oven with tomatoes, green chiles, peas, and corn. Vegan, feeds a crowd, and practically cooks itself.

Oven barbecued salmon stuffs sockeye fillets with lemon, onion, and bacon, then bakes them in foil under a sweet ketchup-corn-syrup glaze. Smoky-sweet salmon supper, no grill required.

A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.

A simple and scrumptious casserole that doesn't take a lot to make with this stress-free recipe!

Mazetti: a dump-and-go slow cooker casserole with ground beef, egg noodles, tomato soup, corn, and mushrooms. Eight-hour weeknight dinner that feeds a family on autopilot.

Boiled beef brisket baked with pinto beans, bacon, hot chilies, corn, and tomatoes in a ketchup-based sauce. A hearty, make-ahead brisket and bean dinner best served the next day over rice.

Store-bought cinnamon rolls can never compete with the ones that are made from scratch.

Moist Mexican-style cornbread layered with melted cheddar cheese and jalapeños. This savory quick bread is perfect alongside chili or as a hearty breakfast.

Mexican cornbread baked in a cast iron skillet with jalapeños, sharp cheese layered through the middle and on top, creamed corn, and red bell pepper.

Mexican chicken and barley chili with pearl barley, corn, green chiles, tomatoes, and cumin in a hearty, stew-like broth. A filling twist on traditional chili that uses barley instead of beans.

Booya or booyah is popular the twin cities of Minneapolis and St. Paul in Minnesota, and in Northeast Wisconsin. The dish is said to have originally consisted of mostly turtle meat and cabbage, although such things as chicken and oxtails and rutabagas and potatoes have always had a prominent role. The term seems to have first appeared in print in the 1880s.

Overnight French toast soaks rich challah in a cinnamon-vanilla custard so it fries up golden and custardy in the morning, no fuss. Served with a homemade cinnamon cream syrup you can make a week ahead.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

This is one of my go-to dishes during those lazy days when I don't want to cook. It's easy, and I love it.