4,845 con con can recipes

Instead of potato fries, try these oven baked sweet potato fries. They are sweet and creamy in the inside, golden and crispy on the outside. Dip them into this creamy and tangy chipotle yogurt dip, delicious.

A tantalizing side dish that's made with chickpeas and tomatoes and garnished with lemon slices.

Sichuan peppers is the key ingredient in this recipe, ginger, garlic, scallions and fresh red chili peppers stir-fried with bok choy. Very juicy and tasty, great with some rice or noodles.

A quick and easy bread machine bread recipe to celebrate Cinco de Mayo (a Mexican holiday).

Delish herring canapes that are perfect for any party or gathering. They will have everyone coming back for more!

The pasta and rapini are tossed with a flavorful and creamy white bean and anchovy sauce. The ingredients are so inexpensive, but they create a delicious and wholesome meal.

Pasta and bean soup with chickpeas, kidney beans, elbow macaroni, and tomato paste in herbed vegetable stock. A filling 30-minute vegetarian soup with Italian flair.

This easy to make enchilada casserole can easily feed your whole family without rushing, and ever body will enjoy this scrumptious dish!

Chicken in corn over rice, quick and easy if you use pre-cooked or canned chunk chicken it's ready in 10 minutes flat!

Grandma's sweet pickled beets made with canned whole beets in a vinegar-sugar brine. Only 5 ingredients, ready to jar in 20 minutes. Let them sit a few days and serve cold.

Enjoy your summer with this succulent dish that will have you eager to make dinner!

John Wayne's cheese casserole with Monterey Jack, cheddar, green chiles, and a fluffy egg souffle base. A legendary Southwestern-style baked cheese dish with a light, puffy texture.

Chinese green bean casserole with crunchy bean sprouts, cream of celery soup, and crispy fried onions on top. Four-ingredient potluck side that lands somewhere between Midwest holiday classic and chop suey night.

Mexican escabeche-style pickled vegetables with carrots, cauliflower, zucchini, jalapeños, and olives in a tangy herbed vinegar brine. Chill overnight and serve as a zesty side.

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.

Hawaiian nut bread loaded with bananas, crushed pineapple, honey, and cinnamon. A tropical quick bread with no refined sugar that makes two full loaves.