10,000 can ding recipes

Oven-baked nutmeg French toast with a gingered maple-orange syrup, dusted in powdered sugar and served with jelly and sour cream. A brunch showstopper.

Crispy bacon and Swiss cheese on a flaky pastry crust, topped with a creamy egg and sour cream custard. A puffy, golden breakfast pizza the whole family will love.

If you love beans, you will surely enjoy this tasty and delicious soup that's easy to make.

Traditional Japanese tentsuyu dipping sauce for tempura made with dashi stock, mirin and soy sauce. Served warm with grated radish, horseradish and a squeeze of lemon.

Three-layer no-bake bars with a crunchy peanut butter cereal base, creamy vanilla buttercream filling, and a glossy chocolate topping. Like a homemade peanut butter cup in bar form, ready without turning on the oven.

Thai-style sweet mung bean soup with brown sugar and fresh ginger, simmered until creamy. A warm, comforting 3-ingredient Asian dessert that's naturally vegan and high in protein.

The secret to tender baked beans is to leave the salt out until they are finished cooking. For some reason, salt toughens them. To pamper your tummy, rinse off the beans when they are finished soaking in several changes of cold water. This recipe is easy to prepare ahead and cooks in only two hours.

A sweet and delicious recipe that makes a perfect drink for anytime of the year!

Vegan chickpea and mushroom bake layers tender chickpeas with sauteed mushrooms in a wholemeal roux sauce, topped with soy cheese and breadcrumbs. A British-style protein-packed casserole.

Creamed chipped beef on toast: dried beef in a peppery white sauce with chopped hard-boiled eggs. The classic American diner breakfast served over toasted English muffins.

Strawberry balm syrup: crushed fresh strawberries, sugar, and lemon balm simmered into a fragrant ruby-red syrup. Pour over ice with sparkling water, drizzle on pancakes, or swirl into cocktails.

Not so meaty bean soup uses a dried bean mix simmered with seasoning packet, then partially blended for a creamy-yet-chunky texture. Plant-based and pantry-friendly, no meat needed.

Frijoles de la olla are Mexican pot beans cooked from dried pintos with just water and salt. Partially mashed for a thick, creamy sauce and served with warm flour tortillas and salsa.

Ketjap manis, the Indonesian sweet soy sauce that flavors nasi goreng, satay, and bami goreng. Homemade syrup of dark brown sugar, soy, molasses, galangal, and coriander cooks in 20 minutes and keeps for months.

Blueberry breakfast bars layer a buttery batter with canned blueberry pie filling and finish with a tangy lemon glaze. Easy church-supper bars cut from a 15x10 pan.

Gorgonzola cream sauce for pasta with fresh thyme and nutmeg, reduced until thick and silky. Four ingredients, ready while the pasta boils.