10,000 can ding recipes

Olive Garden-style pasta fagioli with great northern beans, stewed tomatoes, spaghetti sauce, and spiral pasta. A one-pot Italian soup that simmers in a Dutch oven.

Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.

Pan-seared perch fillets with savory Chinese black bean sauce, fresh ginger, garlic, and sake. Restaurant-style Asian fish dinner in under 30 minutes.

Vegetarian Cajun red beans and brown rice simmered low and slow with onions, bell pepper, tomato paste, Worcestershire, and hot sauce. Hearty, meat-free, and full of bayou flavor.

Boiled ham with potatoes and green beans cooked together in the same pot. A three-ingredient Southern one-pot dinner where the ham bone flavors everything as it simmers to falling-off-the-bone tender.

Beef taco skillet browns ground beef, then simmers it with tomato soup, salsa, and torn tortillas into a saucy one-pan supper crowned with melted cheddar. A 25-minute weeknight Tex-Mex dinner.

Sourdough silver dollar hotcakes with an overnight fermented batter, baking soda for lift, and a tangy flavor no regular pancake can match. Makes 30 mini pancakes.

Use this homemade curry paste to cook your chicken curry, and you will love this flavorful, tasty and spiced chicken dish. Serve it with steamed rice.

Penne alla vodka with spicy tomato cream sauce, garlic and red pepper flakes. Italian restaurant-style pasta ready in 45 minutes.

Perfect for breakfast or lunch, or simply as a quick snack when you are hungry

3-minute microwave cinnamon raisin oatmeal with Grape-Nuts for crunch. A quick, warm breakfast bowl with brown sugar that serves two from a single cereal bowl.

Warm up your winter with this delicious tomato soup the whole family can enjoy!

Quick-pickled onion condiment with hot pepper sauce, olive oil, and vinegar. The classic Brazilian table sauce that cuts through rich, smoky feijoada.

Ham and corn chowder with creamed corn, cheddar cheese, and milk heated low and slow. A thick, no-fuss soup that uses leftover ham and pantry staples.

French-style wild game pate layered with cognac-marinated duck and seasoned pork, wrapped in blanched bacon, and baked in a water bath. Slice it cold and serve with crackers.

Competition-style beef chili with ground sirloin, mole sauce, red bell peppers, and kidney beans. The mole adds chocolate-chili depth that sets this showdown recipe apart.