5,662 can ding recipes

Easy sweet and sour sauce made with apricot preserves, apple cider vinegar, ketchup, and dry mustard. Microwave-ready in under 3 minutes with just four ingredients.

Santa Maria-style bean soup made from soaked dried beans, onion, carrot, celery and tomato simmered in olive-oil-rich broth with cumin and bay. A rustic peasant soup that improves overnight.

Preserve summer's bounty with this big-batch pickled vegetable recipe. Carrots, cauliflower, green beans, peppers, celery, and olives in a tangy vinegar brine with mustard seed and turmeric. Makes 20 pints.

Portuguese-style brined salmon marinated overnight in vinegar, cumin seeds, cinnamon, and garlic, then coated in cracker crumbs and fried golden. A traditional Vina d'Alhos preparation.

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

Why preheat the oven when you can cook this hearty casserole in your crockpot while you're away.

Slow cooker ham hocks and lima beans simmered with red bell pepper, tomatoes, bay, and clove. A smoky, soul-food classic that cooks itself while you're at work.

Low-fat pasta sauce with Italian white beans, tomatoes, ham, and fresh herbs simmered in reduced chicken broth. Spooned over your favorite pasta shape.

Mexican escabeche-style pickled vegetables with carrots, cauliflower, zucchini, jalapeños, and olives in a tangy herbed vinegar brine. Chill overnight and serve as a zesty side.

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.

Besides serving as little omelets, these can be rolled up like crepes. Especially good wrapped around some sauteed mushrooms or ratatouille.

Spicy apple raisin muffins made with raisin bran cereal, wheat germ, apple pie spice, and fresh chopped apples. A lighter bake using egg whites and apple juice.

Old-fashioned pear conserves with ground lemon, orange, and raisins cooked down with sugar until thick. No pectin needed for this chunky, citrus-bright preserve.

Traditional green tomato mincemeat with suet, raisins, apples, oranges, and warming spices simmered low for hours. A homestead recipe for filling pies, tarts, and turnovers from the late-season garden haul.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Homemade Swiss breakfast muesli mixes rolled oats with cinnamon, raisins, apricots, dates, almonds and sunflower seeds. Make a big batch and cook a hot, high-fiber bowl in minutes any morning.