10,000 can ding recipes

Creamy vanilla fudge scented with aromatic cardamom and studded with walnuts and pistachios. Traditional candy thermometer fudge with exotic spice.

Chilled green bean salad shaped into a nest, filled with butter-sauteed bay scallops in a creamy lemon-sour cream dressing. A stunning platter for dinner parties and brunches.

Perfectly poached eggs tops artichoke hearts and luscious Bearnaise sauce. You might just think you're in France.

Old-fashioned seven-day sweet pickles brined with apple cider vinegar, sugar, and pickling spices. This slow canning method yields 7 pints of crunchy, sweet cucumber pickles worth the wait.

This is a tasty burritos, nutritional and healthy too.

This delicious spread made with cheddar cheese and jalapeno peppers is a great way to spice up your sandwiches or burgers.

Homemade Cajun spice blend with cayenne, black pepper, oregano, thyme, cumin, cardamom, fennel, and coriander. Makes 2 cups of bold, aromatic seasoning for any protein or vegetable.

This scrumptious buckwheat cakes are easy to make and taste wonderful with any type of fruit or syrup.

Frozen layer cake with coffee, chocolate, and vanilla ice cream stacked on a cinnamon chocolate wafer crust, loaded with crushed toffee bars and served with homemade hot fudge sauce.

These deliciously cheesy tartlets are great at many occasions. Handy appetizer or tasty breakfast. Make them in advance, put in the refrigerator or freezer, reheat before eating them; so these yummy tartlets can be also served at lunch or dinner.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.

Holiday fruit bars: a brown sugar shortbread crust topped with a chewy raisin, candied cherry, and lemon-zest filling. Cookie-tin classic for Christmas and gift trays.

Baked pinto beans with chorizo, roasted poblano peppers, tomatoes, and green onions. A spicy, smoky Mexican-style bean casserole ready in 40 minutes.

Quick rhubarb mint chutney with lemon juice, sugar, and onion. Tangy-sweet condiment for lamb, ready in 30 minutes. Make up to 2 days ahead and refrigerate.

Vegetarian garbanzo cassoulet: chickpeas and carrots simmered with a clove-studded onion, baked under a tomato sauce and a triple layer of crispy herb bread crumbs. A rustic meatless casserole for cold nights.

Vegetarian chili with soybeans and wheat berries instead of traditional kidney beans. Simmered with fresh tomatoes, jalapeno, red bell pepper, and warm spices. Better the next day.