5,662 can ding recipes

Slow cooker Italian vegetable soup with kidney beans, corn, carrots, and a Parmesan finish. A pantry-friendly dump-and-go recipe that simmers into a hearty bowl.

Bean and rice burgers blend mashed beans with brown rice and whole-wheat flour for a hearty vegetarian patty. High-fiber, customizable with potatoes, bran, bulgur, or grated carrots.

Galliano barbecue sauce with ketchup, chili sauce, dark brown sugar, and lemon juice. An Italian liqueur twist on classic BBQ sauce for ribs, chicken, or burgers.

Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.

Lemony sweet potato pie with lemon extract, lemon zest, egg yolks, and milk in an unbaked pie shell. A Southern-style custard pie with bright citrus that cuts the sweetness.

Fresh papaya salsa with red chili, mint, lime juice, and red bell pepper. A tropical, no-cook salsa with sweet heat. Pairs with grilled fish, tacos, and chips.

Gluehwein, traditional German mulled red wine with cinnamon, cloves, lemon peel, and sugar. The one rule: heat it close to boiling but never let it boil.

A tropical rum cocktail blending dark rum, coconut rum, banana liqueur, and fresh fruit juices with a splash of grenadine and honey. Island vibes in every sip.

Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.

Elegant oatmeal custard baked in a water bath with egg yolks, cinnamon, vanilla, and scalded milk folded into cooked oatmeal. Served hot or cold topped with fresh berries.

Quick no-cook corn and kidney bean salad tossed with cilantro, onion, balsamic vinegar, and lemon juice. Ready in 10 minutes, this flexible, budget-friendly side is built for potlucks and meal prep.

Rustic cabbage soup with navy beans, egg noodles, and crispy crumbled bacon. Browned cabbage builds deep flavor in this filling, budget-friendly bowl.

Homemade garam masala spice blend with whole-toasted cardamom, cinnamon, cloves, peppercorns, cumin, and coriander. The aromatic foundation of North Indian cooking, ground fresh for unmatched flavor.

Elegant chilled sour cherry soup with dry red wine, heavy cream, and cherry liqueur. Cinnamon-spiced fruit course served cold in summer with mint and sour cream.

Pink lavender lemonade naturally colored with hibiscus flowers or strawberries, infused with fresh lavender leaves. A floral, refreshing summer drink from scratch.

Roasted red pepper mustard blends fire-charred bell peppers with mustard seeds, sherry, red wine, and honey. A complex artisan condiment for sandwiches, charcuterie boards, and grilled meats.