158 con vert recipes

Savory Parmesan and sage muffins made with powdered buttermilk for tangy flavor. Includes both conventional oven and microwave directions for quick baking.

Tender roast duckling with Marsala wine-grape sauce combines microwave speed and conventional oven crispness for special occasion duck dinners without the wait.

The BEST and MOST DELICIOUS way to eat a vegetable!

This is a great combination for a clazone style pizza, using a combination of two cheeses boosting the flavor and lowering the fat, sun-dried tomatoes and spinach add tangy flavor and using whole wheat pizza dough boosts fiber. You can enjoying this delicious pizza without the guilt.

A microwave version of the french classic Eggs Benedict. Easy to make version of Hollandaise sauce.

Essential kitchen measurement equivalents: volume conversions, metric weight, product equivalents by pound, standard can sizes, and cooked-to-dry ratios for rice, pasta, and meat.

Apothecary weight conversions for historical recipes and old-time preparations. Scruples, drams, and apothecary ounces explained for anyone working with pre-metric or early modern formulas.

A tex-mex style beefy chili chock-full of beef, beans and mushrooms.

Rice and noodle casserole baked with toasted vermicelli, French onion soup, chicken broth, soy sauce, and water chestnuts. Buttery pilaf-style side, classic potluck favorite.

Real egg shells hollowed out and filled with dark chocolate hazelnut ganache, then chilled and served in egg cups. A stunning conversation-starter dessert for Easter or dinner parties.

Flowerpot banana bread: classic banana walnut bread baked in a clay flowerpot in a slow cooker for an unusual conversation-piece presentation. Rustic gift idea with a 1970s charm.

Curried parsnip fritters pan-fried in butter until golden brown. Boiled parsnips pureed with eggs, flour, and curry powder, then served with rice and gravy. A parsnip-hater's conversion recipe.

Bloody Mary bread uses V8 juice and a splash of vodka in a bread machine dough for a savory, tomato-tinged loaf with a soft crumb. A conversation starter at any brunch table.

After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.

Cajun seafood dirty rice loaded with shrimp, lump crab, homemade shrimp stock, and the holy trinity. Spiced with cayenne and thyme for that real Louisiana bayou flavor.

This tasty bread is reminiscent of the 1950s open-faced sandwich favorite made by covering split hamburger buns with canned comed beef, cheese slicesand a dollop of barbecue sauce, then heating them in the oven.