3,647 can ding recipes

Light English pea soup blended with fresh spinach, lettuce, and green onions. A low-fat pureed soup with bright green color and clean garden flavor.

A cost-effective veggie only hash that uses up basic pantry vegetables. Develops a nice crusty brown surface as it cooks.

Tropical ice punch blends mashed bananas, crushed pineapple, orange juice, and maraschino cherries into a frozen base. Add ginger ale and white wine to serve.

Mini coconut cupcakes baked in muffin tins, coated in tart jelly, and rolled in shredded coconut for a vintage bakery look. Fluffy, fruity, and coated in a snowball of coconut with every bite.

Roasted garlic bulbs with rosemary and bay leaves served alongside a spiced goat cheese spread with coriander and fresh chili. A stunning British-style appetizer.

Steamed bok choy is tossed with lemon juice, olive oil, garlic, and sunflower seeds. A refreshing yet tasty side dish.

Pan-seared red snapper with a parsley-chive herb crust and spicy bean paste, topped with sun-dried tomatoes, pine nuts, lemon, and garlic.

Peppery Portuguese-style pasta with a chunky vegetable sauce of tomatoes, leeks, carrots, and French beans spiked with hot chili sauce over spaghetti.

Traditional Ukrainian kutia made with slow-cooked wheat berries, ground poppy seeds, honey, walnuts, and raisins. The first dish of the 12-course Sviata Vechera Christmas Eve supper.

Wholesome whole wheat and oat scones made with oil instead of butter, studded with raisins or currants. Ready in 30 minutes with endless flavor variations.

We always used this punch at parties and baby showers.

Vegan Cuban-style black beans with two stages of green pepper, classic sofrito, and a finish of apple cider vinegar. Slow-simmered until the beans crack open. Plant-based comfort that holds its own.

Irish parsnip and apple soup with curry powder, cumin, coriander, and cardamom, finished with cream. A silky pureed soup where earthy parsnips meet sweet apple and warm spice.

Buttery shortbread bites rolled in paprika, cayenne, curry powder, and cumin. A savory, spice-crusted appetizer that's totally unexpected and completely addictive.

Based on Dean Ornish's Eat More Weigh less. I give this as Christmas presents each year and get rave reviews.

Herbed chicken with spring vegetables: thyme, parsley, and fennel-seed butter stuffed under crispy chicken skin, served with cipollini onions, baby carrots, snap peas, and morels. A restaurant-style one-skillet dinner.