2,835 can ding recipes

A batch-cook curry base gravy with garlic, ginger, onion puree, and tomatoes. Make 10 portions, freeze, and shortcut your way through weeknight curries.

Rustic wholemeal scones sweetened with honey and ready in 25 minutes. Just 6 ingredients, no mixer needed. Split them warm and slather with butter and jam.

Artillery Punch - a historic large-batch party punch with rye whiskey, Jamaican rum, brandy, red wine, Benedictine, strong black tea, and citrus. Makes 25-30 cups, handle with care.

No need to buy store-bought salt substitute, because this recipe is so easy, and you probably have already had most of these spices in your pantry. Much cheaper and tastier at the same time.

Cajun-style barbecue sauce simmered low with onions, sweet red bell peppers, white wine, honey, and a hint of dried mint. A from-scratch sauce with serious depth and Louisiana character.

A quick and healthy fruit breakfast smoothie recipe that's ready in under 5 minutes.

Cinnamon raisin French toast soaked in a rum-spiked egg custard with nutmeg, fried golden in butter, and drizzled with homemade maple-rum syrup. Weekend brunch just got serious.

Spicy spaghetti salad tosses kamut pasta with navy beans, tomatoes with green chilies, bell pepper, scallions, cilantro, and cumin. A vegetarian, no-cook-after-boiling dinner.

Add a new taste to your waffles with this scrumptious recipe that will brighten your mornings!

This succulent dish is easy to make in a crockpot and will have you licking your chops after every bite.

North Carolina vinegar barbecue sauce with apple cider vinegar, white vinegar, hot sauce, and red pepper flakes. A thin, tangy no-cook sauce for pulled pork.

Holiday crescent rolls filled with chopped cranberries, orange zest, ginger, and cracker crumbs. A quick, festive appetizer or snack using store-bought crescent dough.

Light poppy seed sauce made with low-fat yogurt, citrus zest, and raspberry vinegar. A no-cook, diabetic-friendly dressing for fresh fruit salads and vegetable platters.

A sweet-and-tangy canned squash relish with green tomatoes, bell peppers, onions, mustard seeds, and celery seeds in a vinegar-sugar brine. A farmhouse preserve that turns garden surplus into jars of condiment gold.

A hot and tasty salsa that tastes amazing on sandwiches, in wraps or with tortilla chips.

Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.