549 corned recipes

Quick Rotel salsa made with canned Rotel tomatoes and chiles, fresh tomato, scallions, garlic, and lime juice. No cooking required. Mix and serve with chips, on salads, or over Southwestern dishes.

Inagami-pakwejigan is a traditional Ojibway soft cornstarch porridge served warm with margarine and sunflower seeds. A simple, gluten-free Native American dish ready in 15 minutes.

A bold Latin-style sauce with green peppers, pimentos, canned tomatoes, and warm spices like cumin, oregano, and thyme. Built for spooning over shredded beef, rice, or stuffed into arepas.

These quick and easy tortilla pizzas take no time to make and absolutely delicious. Simply spread some pizza sauce, top with some your favorite toppings, and sprinkle some cheese. No need to order from outside, get a few tortillas and make these yummy warm pizzas from scratch.

Guacamole de la Mixteca: an authentic Oaxaca-region guacamole with ripe avocado, white onion, serrano chile, and cilantro. Mashed chunky in a molcajete, no lime, no fuss.

These delicious tortilla pizzas are quick and easy to make, they are great for a week day dinner when you don't want to spend too much time preparing dinner.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

Inspired by the chicken tortilla soup I had at Crocodile Café this tortilla soup comes together quickly and delivers loads of fresh Mexican recipe flavor.

Rancheros are stuffed burger patties filled with American cheese and Ortega chiles, double-dipped in buttermilk and cornmeal, fried crispy, and topped with an easy-over egg.

Light chicken and ham soup with courgettes, mushrooms, and a touch of soy sauce, thickened with cornstarch. A quick, low-calorie bowl ready in minutes.

Fowl gumbo with boiled chicken, okra, tomatoes, bell pepper, and celery in a rich brown gravy, finished with file powder. Serve over rice or cornbread for a true Southern bowl.

Poori (puri), deep-fried Indian whole wheat bread that puffs into golden balloons. Made with just 3 ingredients and buttermilk for a tender, flaky dough. Serve hot alongside curry.

Colonial-style bread machine loaf made with cornmeal, molasses, and bread flour. A hearty, slightly sweet yeast bread with old-fashioned American flavor baked in your ABM.

Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.

Lima bean soup simmered low and slow with smoky ham hocks, ham bone, celery, and green onions. Classic Southern bean soup served with Mexican cornbread.

Delicious and chewy. They tend to stick together when you stack them in tupperware.