3,053 can ding recipes

Chocolate pecan cookie slices shaped into logs, baked, then cut on the diagonal and drizzled with white chocolate. A slice-and-bake method that yields 40 elegant cookies.

Pineapple upside-down cake made in the slow cooker with pineapple rings, maraschino cherries, and brown sugar caramel base. No-oven retro dessert for warm-weather entertaining.

Slow cooker lamb chops in orange-honey sauce with fresh orange zest. Browned rib chops braised low and slow for 6 to 8 hours until fall-apart tender.

Shellfish soup with shrimp and sea scallops in a white wine and shrimp shell stock infused with vanilla bean and cilantro. Spring vegetables simmered just one minute to stay crisp.

Peppery radish spread blended with cream cheese, fresh dill or basil, and lemon juice. A zesty, pink-flecked vegetable spread for crackers and bread in 20 minutes.

This tasty recipe proves to you that you can actually enjoy the scrumptious taste of pizza for breakfast!

Martinique-style crayfish bisque simmered with fennel, garlic, and hot pepper, then enriched with coconut milk and egg yolks. A Caribbean French Creole soup that's silky, spicy, and deeply savory.

Make your own chocolate pie crust with the chocolate wafers, it only takes you a few minutes!

Makkhani murghi (butter chicken) with tandoori-style chicken in a creamy tomato sauce with garam masala, ginger, roasted cumin, and fresh green chile. India's most beloved curry sauce.

Machaca is a classic Northern Mexican scrambled egg dish with shredded carne asada, sauteed onion, poblano strips, and minced jalapeño. A hearty desayuno ready in 30 minutes.

Authentic Texas-style chili with cubed round steak, jalapeno, garlic, and whole tomatoes. No beans, no filler, just beef and heat simmered in under an hour.

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

A Tibetan style sauce for momos (Tibetan dumplings).

A whole banana tucked into a hot dog bun with peanut butter and jelly. This 10-minute no-cook snack is a kid-friendly grab-and-go breakfast or lunchbox win.

This recipe is so easy and onderful to make just watch how fast you can whip it up when your hungry. first i season my shrimp and cook them, then i serve it well wit a crisp salad and ice old beverage

Mexican cebiche with mackerel fillets cured in fresh lime juice for five hours with serrano chiles, tomatoes, olive oil, and oregano. A no-cook seafood dish that lets citric acid do the cooking.