745 corned recipes

Texas-style Brownsville chili with ground beef, dried pinto beans, jalapeños, and a hint of cinnamon. A border-town big-batch chili serving up to 32 with that distinctive sweet-savory backbone.

Mexican chef's salad with seared chicken, kidney beans, cheddar, avocado, and crushed tortilla chips tossed in Thousand Island and picante sauce. Warm meets cool in one bowl.

Slow cooker baked beans with bacon, Rotel tomatoes, green chiles, dark brown sugar, and garlic. Cooked 12 to 14 hours in a crock pot for deep, smoky-sweet flavor.

If you are a fun of avocado or guacamole, you should certainly give this salad a try. The guacamole dressing is creamy and tasty, the combination of lettuce, cheeses, tomato, scallions and corn chips is full of flavors and texture, and it's tossed with the creamy dressing. It's not easy to resist this mouth-watering salad.

Crisp outsides and chewy centers, are often achieved by undercooking. In this recipe a small amount of corn syrup is substituted for some of the granualted sugar, for a chewy texture without being soft or undercooked.

Grilled fajita nachos with beer-and-lime marinated chicken, mashed pinto beans, caramelized onions, and a fresh tomatillo-lime salsa. Built on a pizza pan and finished on the grill.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Quinoa stuffed onions filled with mushrooms, chickpeas, celery, and garlic, topped with a creamy roasted walnut sauce. A hearty vegetarian main dish with plant-based protein.

Mocha pecan pie layers semi-sweet chocolate, Kahlua and espresso into the classic Southern filling, topped with decorative pecan halves. A coffeehouse twist on Thanksgiving dessert.

Bacon-laced venison stew with potatoes, carrots, tomatoes, and fresh peas, thickened with a flour roux and simmered until the wild game is spoon-tender. Serve with buttered corn muffins for a hunter's feast.

Beer batter with cornmeal and flour creates crispy, golden coating for fried fish that's perfect for fish fries, tacos, or classic fish and chips.

Diced beef chuck slow-simmered with chili powder, cumin, and cayenne, thickened with cornmeal and ladled over hot pasta. A Tex-Mex spin on meat sauce that's hearty enough for hungry crowds.

Slow-simmered beef chuck chili with cumin, oregano, and chili powder, made a day ahead for deep flavor. Topped with sour cream and fresh lime.

Hearty colonial brown bread made with three flours, dark molasses, warm spices, and plump raisins. A rustic no-yeast quick bread your whole family will love.

A triple-protein vegetarian chili loaded with TVP, tempeh, and tofu plus three kinds of beans, mushrooms, and warm spices like cinnamon and allspice. Hearty enough to convert any meat-lover.

Lo bak go (turnip cake) loaded with Cantonese sausage and dried shrimp, steamed until silky and firm. Slice and pan-fry for golden crispy edges that make this dim sum classic irresistible.