10,000 can ding recipes

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.

Orzo tossed with rehydrated sun-dried tomatoes, mushrooms, onions, and fresh basil. No-oil pasta sautéed in chicken broth instead of butter. Ready in 25 minutes for an easy weeknight dinner.

Nam prik ong, Northern Thai tomato-pork relish with lemongrass, chilies, and dried shrimp served over sticky rice. Chiang Mai street-food staple built on fresh aromatics and pounded herbs.

German baked spinach with Emmentaler cheese, sauteed in butter with onion and garlic, seasoned with nutmeg and paprika. A bubbly, cheesy vegetable gratin from the German kitchen.

Easy and quick, you can find enough nutrition for your body, good for lunch, dinner, fantastic side dish.

This hearty and savory stew is made with carrots, garlic and a variety of spices.

Bacon, avocado, and cheese omelet: an oven-baked breakfast omelet loaded with crisp bacon, fresh avocado, and Monterey Jack cheese. A big-batch brunch for six in 30 minutes.

Raspberry truffle trifle layered with sponge cake, homemade custard, raspberry sauce, and chocolate truffle sauce. A showstopping make-ahead dessert for 16.

Traditional Southern Hoppin' John with dried black-eyed peas, rice, ham, and cayenne. A one-pot New Year's Day staple believed to bring good luck.

A succulent and savory beef stew that your family won't believe you made in the crockpot!

Five-ingredient no-cook barbecue sauce with ketchup, honey, cider vinegar, Worcestershire, and chili powder. Ready in 5 minutes flat.

These muffins are moist and very tasty. You can use either fresh or frozen strawberries. The sugared almonds give them a nice crunchy topping. They are great for a mid-morning snack with a friend.

Very light and tasty recipe, a very good breakfast.

Yogurt-based mustard dill sauce with Dijon, dried dill, onion powder, and a touch of honey. A 5-minute condiment for salmon, vegetables, or roasted potatoes.

This is an easy appetizer to make and can be frozen. From one of my best friends Barbara Smith

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.