903 con con can recipes

Creamy salmon spread with cream cheese, scallions, and liquid smoke. Just 5 minutes to mix and chill for a crowd-pleasing appetizer or snack.

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.

Broiled chuck steak baked in a casserole with sliced potatoes, tomatoes, cilantro, and chili pepper strips. A hearty, low-calorie ranch-style Mexican beef and potato dinner.

Big-batch chicken casserole for 24 with green chiles, olives, almonds, cheddar, and a crushed potato chip topping. Church supper approved, potluck tested, crowd demolished.

Beef chunks are braised in beef stock, red wine and tomato sauce with lots of vegetables. A delicious yet filling stew that's perfect for a winter dinner.

King Ranch chicken casserole layered with corn chips, cheddar, cream of mushroom soup, and Rotel tomatoes. A Texan comfort classic that's easy to assemble and feeds a crowd.

Impossible tuna pie with cream cheese, sharp cheddar, and sweet pimento. The Bisquick batter settles during baking to form its own tender crust.

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

Chiles rellenos casserole stuffs green chiles with Monterey Jack, covers them in a puffy egg batter with cheddar, and bakes until set. Served with marinara.

Vegetarian keema made with TVP (texturized vegetable protein), ginger, garlic, curry powder, tomatoes, peas, and mushrooms. A plant-based riff on classic Indian keema matar, ready in 30 minutes.

Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.

Tuna salad pita pockets bound with yogurt and mustard instead of mayo, brightened with fresh dill. A lighter lunch option ready in 10 minutes.

Mexican-style shrimp fritters: light, souffle-textured chopped shrimp fritters served with a chunky tomato and green chile sauce. Crispy outside, fluffy inside, with real heat.

Impossible cheddar and broccoli appetizers made with Bisquick, eggs, broccoli, corn, and walnuts. A self-crusting baked appetizer topped with melted cheddar, cut into bite-sized pieces.

A simple authentic Indian chicken curry. Adjust the spices to suit your tastes. Serve it with steamed rice or spicy rice puloa (posted separately)

I used fresh garlic replace of garlic powder, I think it is so great, sure, I am a garlic fan! This is a nice recipe!