10,000 can ding recipes

Beer marinade for beef with cayenne, horseradish, lemon juice, and olive oil. A Cajun-spiced marinade that doubles as a basting sauce while grilling.

Homemade balti sauce with onions, ginger, garlic, tomato, and warming spices blended smooth. Your base for any balti curry, ready in 45 minutes. Endlessly customizable.

A sweet and spicy jelly that tastes wonderful on toast, in sandwiches or on your famous meat loaf!

Moroccan lentil soup with chickpeas, wheat berries, saffron, and a lemon-egg finish called taktira. A hearty North African soup spiced with turmeric, ginger, and cilantro.

A simple and yet succulent chicken dish that is served with a spicy sauce. Tastes great over rice or noodles.

Homestyle barbecue sauce simmers ketchup, beef stock, Worcestershire, lemon, and brown sugar into a tangy sweet-savory sauce in 30 minutes. A pantry-friendly homemade alternative to store-bought.

Simple and tasty! Succulent pork that is left to simmer all day long in the comfort of your home.

Single-serving microwave omelet: two eggs, milk, butter, salt, pepper, and a touch of tarragon, cooked in the microwave in under two minutes. A dorm room and office breakfast solution.

Impossible breakfast pie with sausage, cheddar, eggs, and Bisquick that forms its own crust as it bakes. An overnight make-ahead brunch casserole with just 5 minutes of prep.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Tender beef brisket simmered with green beans, potatoes, and marjoram. Cook it three ways: slow cooker, dutch oven, or pressure cooker for a hearty one-pot meal.

Breakfast sausage apple pie, a sweet-savory hand-me-down brunch pie of smoked sausage layered with apple pie filling, sharp cheddar, and a brown sugar streusel crust. Five ingredients, one skillet, one pie plate.

Cheesy baked beans loaded with bell peppers, onion, garlic, ketchup, and honey, topped with a golden cheddar and breadcrumb crust. Baked until bubbly and browned.

Hearty oatmeal butterscotch muffins with rolled oats soaked in buttermilk, dark brown sugar, and a generous load of butterscotch chips. A make-ahead breakfast batch that yields 18 tender muffins.

Saucy black beans with mushrooms, green chiles, and cilantro over fluffy brown rice. Loaded with veggies, naturally vegan, and on the table in 30 minutes.

Fresh peach sauce with orange juice and nutmeg, thickened with cornstarch. A warm fruit topping for pancakes, waffles, ice cream, or pound cake.