4,868 con can recipes

Indian-spiced chicken soup with turmeric, ginger, cinnamon, and whole peppercorns. Chicken breast simmered with potatoes, tomatoes, and fresh cilantro, finished with lemon.

Salsa wheel layers a creamy avocado-cream cheese base with salsa, shredded lettuce, tomato, olives, scallions, and cheddar on a round platter. A no-cook Mexican party dip.

Herbed pork cutlets with Greek vegetable salad, cucumber yogurt, and couscous. A complete Mediterranean dinner plate with a lemon-oregano marinade that does triple duty.

Red snapper Veracruz with pan-fried fillets in a tomato-olive sauce spiked with cinnamon, cloves, lime, and jalapeno, served over new potatoes. A classic Mexican coastal dish with warm spice and tangy brine.

Jewel-toned cubes of orange, cherry, and lime Jell-O nestled in a creamy lemon-pineapple filling on a buttery graham cracker crust. No baking required, just chill overnight and slice.

Cajun chicken tortillas stuffed with bell peppers, yellow squash, chickpeas, and a hit of hot sauce. A 30-minute spicy weeknight wrap.

Radiant chicken bake layers floured browned chicken with green chilies, tomatoes, carrots, and lemon slices, then oven-braises for an hour. Southwest-style one-casserole family dinner.

Four cheese soup with leeks and potato pureed silky, blended with provolone, Parmesan, mozzarella, and cheddar. Creamy, deeply savory, finished with croutons for crunch.

Microwave seafood marinara with fresh tuna, mushrooms, black olives, basil, and Roma tomatoes over whole wheat pasta. A quick weeknight Italian dinner ready in 30 minutes.

A layered Mexican tortilla casserole with spinach, corn, zucchini, and Monterey Jack in a smoky roasted green chili-tomato sauce. Think vegetarian enchilada lasagna, stacked and baked.

Quick Japanese sukiyaki with thinly sliced beef, fresh vegetables, and spinach in savory soy gravy, delivering restaurant flavors in 30 minutes over steamed rice.

A light and fluffy chiffon cake is a perfect dessert to satisfy your sweet tooth!

The perfect stew that has a savory taste that can warm you up on those cold winter days.

Silky oyster bisque thickened with a butter-flour roux and enriched with cream, simmered just until the oyster edges curl without overcooking.

Chinese-style lamb hot pot with paper-thin slices cooked tableside in boiling chicken broth, dipped in a soy, sesame, peanut butter, and bean curd sauce. Served with spinach, cabbage, and cellophane noodles.

Low-fat vegetarian stew packed with sweet potatoes, okra, cabbage, and tomatoes, brightened with fresh ginger, lime juice, and cilantro. Topped with crunchy peanuts.