686 can king recipes

Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.

Your go-to food quantity chart for feeding 100 guests. From fried chicken and baked ham to mashed potatoes and green beans, know exactly how many pounds and gallons to buy for your next big event.

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.

Texas-style Brazos turkey chili loaded with poblano, jalapeno, serrano, and chipotle peppers, simmered with Mexican beer and finished with grated dark chocolate. Bold, smoky, and layered with heat.

Southern pot likker chili built on collard-green broth with smoked chuck, ground beef, pintos, chipotle, habanero, and a splash of beer. Long-simmered, deeply smoky, bowl-licking good.

Herb-seasoned beef meatballs simmered in homemade red sauce, loaded into hollowed-out hoagie rolls with melted mozzarella and Parmesan, then baked until bubbly and golden.

This delicious and nutritious quinoa salad can be served as a side dish, or it can be a tasty yet wholesome meal all by itself.

This belly filling one dish meal is perfect for Octoberfest or a cool fall or winter day. It is sure to warm the belly.

This simple and tasty dip, you can serve with pita chips or any kind of fresh vegies.

These delicious panini is made with whole grain bread, spread with creamy yet tasty white bean spread, topped with swiss chard that's braised in a mixture of broth and wine. It fills you up, gives you all the nutrients you need, and satisfies your tummy.

Serve in buns or as a main course, hot or cold. Can be frozen.

A quick, easy and tasty greek style salad that can be made within 20 minutes!

A spicy traditional chili that can be left to simmer while you are at work.

A sweet and tasty bread that can be served plain or toasted with your favorite jam.

This flavorful dish can be served as a main entree or side dish, hot, at room temperature or even cold.

Instead of store-bought granola bars, make your own bars. They can be a yummy snack or a grap-go breakfast.