903 con con dan recipes

Salsa gruda is a chilled fresh tomato salsa with crushed coriander seeds, mustard seeds, and a splash of red wine vinegar. A no-cook condiment built for grilled chicken or fish.

Oktapodi Maratho Krasato is a Greek braised octopus with fennel and tomatoes simmered in red wine until fork-tender. Served warm or cold as a main dish or meze.

Crustless crab quiche with zucchini, mushrooms, reduced-fat cheddar, and evaporated skim milk. A lighter take on quiche with both microwave and oven instructions.

Elaborate muffuletta with homemade olive salad loaded with roasted red peppers, jalapeños, fresh vegetables, and oregano. Broiled until the cheese melts for a hot, gourmet sandwich experience.

Very yummy ice cream, you can use the low-fat or non-fat ice cream, then don't worry about too many calories.

A vibrant Persian beet and yogurt dip with golden butter-fried onions and crushed garlic. Earthy, tangy, and stunning in color, Borani-ye Choghandar is a beautiful addition to any mezze spread.

A rich and delicious pasta dish that's great as an appetizer or part of a main meal.

A scrumptious recipe where jumbo pasta shells are stuffed with a a low-fat chicken mix.

Sea bass fillets soaked in cumin-spiced milk, topped with a cilantro and green chile sauce, then baked in foil packets. Mexican-style fish that stays flaky and moist every time.

This is a healthy and tasty spread. Serve on Toasted Pita Crisps or crisp sesame crackers,

Creamy chicken pie with tender chicken, green peas, and cream of celery soup baked under a buttery Pepperidge Farm stuffing crust. Bubbly and golden in just 35 minutes.

The perfect companion for sandwiches and crackers that is great for a picnic, or even a light snack.

Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.

English muffin pizza pies topped with seasoned ground beef, spicy tomato sauce, mozzarella, mushrooms, and peppers. A quick kid-friendly dinner ready in 30 minutes.

Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.

Mexican escabeche oysters pickled in vinegar with garlic, carrots, cauliflower, and herbs. Briefly cooked then marinated overnight for a tangy, briny cold appetizer with lime and jalapeno.