7,000 con con recipes

Party lemon bisque is a vintage no-bake chilled dessert: lemon gelatin and partially-frozen sweetened condensed milk whipped into a cloud-light mousse over graham cracker crumbs. Tangy, sweet, and built for a crowd.

One-pot white beans and kale sauteed with garlic, red pepper flakes, and chicken stock. Twenty minutes from start to table. The weeknight side dish that does it all.

Overstuffed mushroom caps loaded with cream cheese, deviled ham, olives, and mustard. A no-bake appetizer with bold, briny flavor in every bite.

Cheddar beer vegetable soup with a roux-based broth, mushrooms, and tender-crisp broccoli kept whole and added to the bowl. Two cheeses, one beer, and a soup that lives up to its name.

In Sweden, these spicy hamburgers are frequently served with a fried egg set atop each, in which case they are made larger and thicker.

Penne with Artichoke Hearts & Chicken Cream recipe

Rotini pasta salad Nicoise-style with chicken, white beans, artichoke hearts, and a Dijon lemon vinaigrette. A hearty, protein-packed cold salad for summer.

Fruity Mary punch simmers red wine with brown sugar, apple, orange, pineapple, and star anise, then finishes with a splash of orange curaçao. A warm holiday mulled wine served in heat-safe mugs.

A light, brothy borscht of cabbage and beets simmered with carrot, celery, and tomato juice into a ruby-red, sweet-and-sour soup. Vegan, low in calories, and even better the next day.

A smoky, spicy TLT sandwich with oven-baked tofu glazed in Dijon and adobo sauce. Stacked on toasty whole wheat bread with lettuce and tomato. The plant-based BLT upgrade you didn't know you needed.

Mediterranean roast fish with crusty potatoes, black olives, artichokes and bay leaves baked together. One-pan dinner with sea bass or snapper, ready in 40 minutes.

This tasty side dish can now be made with that new crockpot you've been dying to use!

A savory and succulent stew made with stewing beef, chicken thighs, steak sauce and a bit of this and that which gives it a wonderful aroma and flavor!

Salmon Parisienne with canned salmon and scallops in a white wine cream sauce, baked in shell dishes with a cheddar breadcrumb crust. An elegant microwave-to-grill seafood gratin.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!

If you want to get rid of your cold, try this hearty soup that will warm up your body and your day!