10,000 can ding recipes

For brunch recipes; this is one of our favorites. An excellent way to use up leftover brown rice with eggs, cheese, and veggies for a quick healthy breakfast.

Shiitake mushrooms, tofu and potatoes are like sponge that soak all the great flavor from the miso stew. Green beans add bright color and nice crisp, and the glass noodles give a bit chewiness and some healthy calories that are good for you.

Barely ripe mangoes simmer with fresh ginger, garlic, cumin, and fenugreek in malt vinegar until the fruit turns translucent and the liquid thickens into sweet-tart Indian chutney perfect for canning.

This quick, easy and delicious tortilla pizza is made with whole wheat tortilla, basil pesto, fresh vegetables, pickled jalapenos and mozzarella cheese. Perfect for breakfast or brunch.

Loaded with yummy stuff this baked casserole style french bread is sure to please.

Chocolate chip pancakes from scratch with a hint of cinnamon and vanilla. Fluffy, kid-approved breakfast that hits the table in 30 minutes flat.

A classic old fashioned great American hash inspired by Julia Child's The Way to Cook. This is a great way to use leftover pork roast and the accompanying leftover vegetables. The key is to create a lovely tasty crust.

No-bake walnut chocolate rum balls rolled in cocoa powder. Made with grated milk chocolate, chopped walnuts, powdered sugar, and real rum. A rich holiday candy ready in 15 minutes, makes 2 1/2 dozen.

Thick udon noodles with a spicy Asian dressing that's easy to make and ready when you are.

Anne's best, easy green bean casserole with french fried onions.

Buckwheat pancakes are great, but here's something a little more elegant: buckwheat crepes. Serve them with melted butter and cinnamon sugar.

Light and fluffy kinda like a mousee :) A bit of bisquick mix avoids making a pie crust.

Control your salt, why buy corn chips from the store. These baked pita chips are quick and very easy to make and they turn out golden and crispy. No salt if you want and saves money too!

Spanish style eggs flavored with Chorizo and harissa, tomatoes, roasted red peppers and green olives. Bursts of flavor in every bite.

This is a new treat in our house, but we are loving it. My son loves filling the apples with the dry mixture and snagging raisins when he thinks I’m not looking. Happy cooking!

Ensenada chili pot is a slow-cooker beef chuck chili with kidney beans, corn, tomatoes, pimientos, and green chiles, served over rice with shredded cheddar. A Baja-inspired Crock-Pot dinner.