5,662 can ding recipes

A delicious rice dish that gets its wonderful flavor from the shredded cheddar cheese and a bit of chili powder.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

Lemon-ginger marmalade uses whole lemons soaked overnight, simmered with fresh ginger juice and sugar until set. Just four ingredients, water-bath canned, and shelf-stable for up to a year.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Try this basic dish that has hints of Italian heritage in every bite.

House Park beans are Texas-style pinto beans slow-boiled with chili powder, garlic, and a touch of sugar. No soaking, no meat, just simple seasoned pintos cooked low and long.

Easy baked beans doctored from canned pork and beans with crispy bacon, brown sugar, ketchup, Worcestershire, and mustard. The classic 6-ingredient potluck side dish.

A savory and delicious pesto sauce made with sundried tomatoes, fresh basil and pine nuts that's perfect for any kind of pasta.

Gloria's black bean soup simmers dried beans low and slow, then gets stirred thick with a blended sofrito of peppers, onion, garlic, cumin, and oregano. A rich, Cuban-style puréed bean soup.

Old-fashioned stovetop fudge made with molasses, semi-sweet chocolate, brazil nuts, and flaked coconut. Rich, chewy, and packed with tropical crunch. Yields 2 pounds of homemade candy.

A spicy sweet pepper sauce that's made from scotch bonnet chile peppers and bell peppers.

No-bake peanut butter pinwheel candies made from a potato-based fondant rolled around peanut butter and sliced into spirals. A Depression-era candy recipe using mashed potatoes, powdered sugar, and vanilla.

A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.

Oven-baked potato wedges with crispy skin, made with just cooking spray instead of deep frying. Soak, shake in a bag to coat, and bake at high heat for golden, low-calorie fries.

Four-bean salad with green beans, wax beans, chickpeas, and kidney beans in a sweet vinegar dressing with bell peppers and scallions. A make-ahead potluck classic.

Louisiana red beans and rice with kidney beans, andouille sausage, tasso ham, and pickled pork, thickened with file powder. A chef-level Creole classic with layered smoke and spice.