903 con con dan recipes

Oktapodi maratho krasato is Greek braised octopus with fennel and tomatoes in red wine. Pounded tender, then slow-simmered until fork-soft. Served warm or cold.

Cwikla is a traditional Polish pickled beet relish with horseradish, cloves, and vinegar. A staple on the Easter and Christmas table.

Having friends over? Try this succulent and scrumptious beef dish that will satisfy everyone's hunger!

Each person then mixes his own ingredients at the table. This may be served as a first course, as part of a smorgosbord, or as a late-supper snack with beer.

A quick one-pot soup with crispy bacon, shredded cabbage, pasta, and vegetables simmered in beef broth. Warm, filling comfort food ready in 30 minutes.

If you don't have a lot of time on your hands to be in kitchen, then try this succulent dish made with fish fillets, shrimp and clams.

Party chicken casserole layered with crab meat, stuffing, and chicken breasts, topped with cream of mushroom soup and paprika. A retro crowd-pleaser baked low and slow.

Found this recipe in one of my favorite magazines, Eating Well. Loved it so much that I've tweaked it a bit to make it more vegetarian.

Chicken breasts stuffed with green chilis, Monterey Jack cheese, and garlic, pan-seared in butter until golden. Topped with chunky salsa for an easy, flavorful weeknight dinner.

Fresh homemade salsa casera with chopped tomatoes, jalapeño, cilantro, garlic, and oregano. No cooking required, and it keeps in the fridge for up to a week. Puro sabor mexicano.

Fresh no-cook salsa with ripe tomatoes, honeydew melon, pineapple, cilantro, and lime juice. A bright, fruity relish for grilled fish or meat that comes together in 20 minutes.

Penne with Artichoke Hearts & Chicken Cream recipe

Microwave crab-stuffed jumbo shrimp butterflied and topped with a buttery crab meat, breadcrumb, and lemon filling with cayenne. An easy appetizer ready in 20 minutes.

Southern crustless quiche with grits, chopped ham, cheddar cheese, eggs, dry mustard, and a dash of hot sauce. Thick cooked grits replace the pastry crust.

Traditional Ragu alla Bolognese with hand-chopped veal, beef, pancetta, dried porcini, wine, milled tomatoes, and a finish of heavy cream. The authentic long-simmered Italian meat sauce.

Slow-simmered puttanesca sauce cooked 6 to 8 hours with plum tomatoes, a whole head of garlic, anchovies, kalamata olives, and capers. Dark, rich, and deeply concentrated.