2,437 can hing recipes

Mexican-style chicken Kiev stuffs chicken breasts with green chiles and Monterey Jack, rolled in chili-cumin breadcrumbs, and served with a cumin-tomato sauce.

Taco pockets: ground turkey patties seasoned with cumin, chili powder, and cayenne, wrapped in flour tortillas with lettuce, tomato, and Monterey Jack, then cut corner-to-corner into triangle pockets that do not fall apart.

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

This chili is a very great combination, all kinds of nutritient ingredients mix well together.

One base cookie dough, four different bar cookies. Choose from Granola Nut, Apricot Cashew, Apple Oatmeal, or Carrot Pineapple. Spread in a jelly roll pan and bake for 35 easy cookie bars.

An elegant pumpkin tart takes place of traditional pie, looks beautiful and pumpkin and banana work very well together!

Restaurant-style spaghetti and meatballs inspired by Little Joe's in L.A. Three-meat meatballs in a simmered tomato sauce with red wine, basil, and oregano. Worth every minute.

Low-fat pumpkin raisin cake made with egg whites, no butter, and pumpkin pie spice. Served with a strained yogurt cream sauce for a lighter fall dessert.

Pappardelle smothered in a chunky red sauce with artichokes, roasted peppers, cannellini beans, and sun-dried tomato pesto. Hearty, rustic Italian comfort in 40 minutes.

Poultry chili with chicken or turkey, kidney beans, tomato concasse, and a bold spice blend of cumin, sage, thyme, and red pepper flakes simmered low and slow. A lighter take on classic chili.

A hearty and flavorful Vermont White Chili featuring tender chicken, pinto beans, chickpeas, and a blend of spices, simmered to perfection and topped with melted mozzarella cheese. Perfect for a cozy meal with a unique twist on classic chili.

A loaded tamale pie with ground beef, bacon, corn, and green chiles in a cornmeal crust, topped with a melted Monterey Jack and egg layer. Tex-Mex comfort baked in a pie pan.

Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

Pit-master style Brunswick stew with smoked pulled pork, roasted chicken, okra, lima beans, and corn simmered in homemade stock. Low and slow for hours, packed with smoky, tangy heat.

Latigo chili is a serious Tex-Mex three-meat chili of brisket, venison, and pork simmered with ancho chiles, beer, tequila, and staged cumin additions. Built for a crowd of 20.