5,662 can ding recipes

Homemade Indian spice blend with coriander, cumin, black peppercorns, turmeric, dried chili, cloves, ginger, and allspice. A versatile hot and spicy seasoning mix ground fresh in a spice mill.

Fresh tropical fruit daiquiris blended with light rum, lime juice, and your choice of passion fruit, mango, papaya, or guava. Ready in 15 minutes, serves 6. Your new go-to party cocktail.

Baked beans heated with crispy bacon, onions, and a shot of Irish whiskey, served over honey butter toast. A boozy, savory twist on a British classic in under 30 minutes.

Easy and quick, you can find enough nutrition for your body, good for lunch, dinner, fantastic side dish.

Traditional Spanish black bean soup simmered all day with green peppers, garlic, oregano, bay leaves, and olive oil. Thick, hearty, and naturally vegan. Serve over rice.

Make your own cajun style vinegar by using this simple recipe.

Homemade garam masala with roasted coriander, cumin, cardamom, cinnamon, cloves, peppercorns, and nutmeg. A fragrant Indian spice blend ground fresh for maximum aroma.

Simple 3-ingredient turkey basting mixture for microwave-cooked turkey. Butter, paprika, and brown gravy mix create golden color and savory flavor.

Authentic Chinese stir-fried chicken and asparagus in fermented black bean sauce with garlic and sherry. A savory, glossy wok dish with tender thigh meat that rivals your favorite takeout.

Homemade Grape-Nuts cereal made from graham flour, brown sugar, buttermilk, and cinnamon. Baked, ground, and toasted into crunchy nuggets for cereal, ice cream topping, or snacking.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

A truly authentic middle-eastern falafel recipe complete with the hard to find spicy sauce. Very close to the famous Aida's Falafel that used to be located in downtown Toronto.

A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.

Very light and tasty recipe, a very good breakfast.

White miso dressing (sumiso) made with shiro miso, sake, sugar, and egg yolks. A traditional Japanese sauce for nuta-ae, karashi sumiso-ae, and kinome-ae dishes.

Orange hot and sweet mustard made with dry mustard, fresh orange and lemon juice, honey, and cinnamon. A bold homemade condiment that keeps for a month.