3,484 corned recipes

A quick Chinese-style vegetable stir-fry with bean sprouts, ginger, garlic, and red pepper in a glossy soy-sherry sauce. Ready in 20 minutes as a vibrant side or light main.

Pecan fudge pie with eight ounces of melted semisweet chocolate, three cups of pecans, and dark corn syrup in a from-scratch shortening crust. A rich, fudgy twist on classic pecan pie.

Easy taco soup with ground beef, kidney beans, corn, and tomatoes, simmered with taco seasoning for a 30-minute Tex-Mex dinner. Top with avocado, cheese, sour cream, and crushed corn chips.

White chocolate cashew pie, a sophisticated cousin to pecan pie with chunks of cashew, melty white chocolate, and a splash of kirsch cherry brandy. Brown-sugar custard, made-from-scratch crust.

Poppy seed bundt cake with vanilla and almond extracts, finished with a bright orange-almond glaze. A versatile cake for breakfast, snacking, or dessert.

Baked chicken drumsticks coated in a sticky honey-ketchup glaze with five spice powder, Worcestershire, and chili sauce. Finger-licking glazed drumsticks great hot or cold.

A velvety Mexican-inspired bisque of yellow summer squash, tomatillos, roasted Anaheim and jalapeno chiles, thickened naturally with corn tortillas. Finished with cool sour cream and crunchy tortilla chips. Ready in 45 minutes.

Hawaiian pineapple pie with crushed pineapple, flaked coconut, and corn syrup in a custard-style filling baked in a pie shell. Tropical, sweet, and simple to make.

Sad Face Cake made with Bisquick, brown sugar, coconut, chopped nuts, and eggs. A dense, chewy dump cake with a brownie-like texture and no frosting needed.

Elegant layered chocolate mousse cake with praline rocher, rum syrup, and a glossy chocolate glaze. A showstopper French dessert.

Chili-cheese burgers crown lean ground beef patties with melty Gruyere and a cumin-spiked green chili tomato sauce. The sauce made from scratch is what separates these from every other Tex-Mex burger.

Mexican meatballs in chile sauce made with a three-meat blend of beef, pork, and ground ham, bound with milk-soaked corn tortillas and simmered in red chile sauce.

This Tex-Mex chilled red pepper soup blends smoky roasted peppers with tangy buttermilk, sweet corn, and pickled nopales for a bold, refreshing bowl topped with herbed Parmesan tortilla crisps.

Make-ahead Mexican chicken casserole with corn tortillas, sour cream, green chiles, mushrooms, and sharp cheddar. Refrigerate overnight and bake for an easy crowd-pleaser.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Pollo borracho: a whole chicken browned and braised in red Burgundy wine with tomatoes, zucchini, and warm Mexican spices. One Dutch oven, big bold flavors, and the house smells incredible. Serve with brown rice and pinto beans.