10,000 can ding recipes

Open-faced breakfast toast topped with fresh mushrooms, tomato slices, crumbled bacon, and melted Parmesan on whole wheat bread. A quick, savory morning meal ready in 15 minutes.

A hearty Americanized goulash with beef round steak, potatoes, cabbage, and carrots simmered in vegetable juice. A filling one-pot meal ready in 35 minutes.

Classic Cuban black bean soup simmered with smoked ham, green pepper, cumin, oregano, and a splash of dark rum. Topped with chopped hard-boiled egg and raw onion.

Make a cup of nice tea for yourself instead of coffee, a different refreshing taste!

Don't let your eggs look lonely, use this recipe to add a variety of vegetables to make your breakfast enjoyable!

Browned chicken bakes in a citrusy sauce of fresh orange juice, orange zest, cumin, and red pepper flakes with green bell pepper strips. Bright, zesty, and lightly spicy.

Bread machine coffee cake made with semolina flour, graham cracker crumbs, and a triple hit of coffee flavor. Slice thick, spread with mocha buttercream, and top with chocolate coffee beans.

These quick Aztec enchiladas wrap scrambled eggs, sweet corn, and a dusting of chili powder inside warm corn tortillas. A light, protein-rich Mexican-inspired breakfast or brunch that's on the table in minutes.

Pork stew braised with prunes, dried apricots, brandy, cumin, and allspice. A Moroccan-inspired meat and fruit stew with warm spices served over noodles.

Classic French tarte aux pommes with butter-sautéed apples in a flaky puff pastry shell, topped with a golden egg and vanilla custard. The apple tart that every French grandmother gets right.

Twice-cooked pork stir-fried with dried mushrooms, bell pepper, bamboo shoots and bean curd in a gingery soy-mushroom sauce. A classic Sichuan-style dish with tender poached pork and crisp wok-fired vegetables.

A succulent dish made with green chili salsa that's so easy to make, you can use your crockpot!

Stuffed flank steak rolled with a mushroom, herb, and bread crumb filling, browned in bacon fat, and braised in beef broth with a Dijon mustard gravy.

Anglo-Indian curry sauce with caramelized onions, fresh ginger, ripe tomatoes, cilantro, cayenne, and garam masala pureed smooth. A versatile base sauce for chicken, lamb, or vegetables.

A loaded omelet folded between crispy toast with bacon, ham, cheddar, mushrooms, peppers, and a kick of jalapeno. Half omelet, half sandwich, all breakfast glory.

Chef Paul Prudhomme's Barbecue Sauce: a smoky, sweet-tangy Cajun sauce built on bacon, pecans, honey, and citrus rinds. Pureed silky for chicken, pork, or ribs. Makes 5 cups.