10,000 can ding recipes

Ham and redeye gravy is the old Appalachian breakfast classic: fried ham steaks with a skillet gravy of pan drippings, brown sugar, and strong black coffee.

No-bake chocolate cream cheese candies studded with miniature marshmallows and rolled in shredded coconut. Retro confection ready in 2 hours for holiday platters.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

A tangy, creamy Southern dipping sauce made with mayo, ketchup, chili sauce, Worcestershire, garlic, and a dash of hot sauce. No cooking required. Mix, chill, and dunk away.

Holiday pork loin stuffed with brown rice, toasted almonds, orange, and crystallized ginger, glazed with cranberry-orange sauce. A festive Christmas centerpiece roast that slices into ruby-red rounds.

Rich cheese soup loaded with sharp aged cheddar, tender vegetables, and optional ham. Creamy Wisconsin-style soup with carrots, celery, mushrooms, and spicy kick.

Cuban-style black beans simmered with green pepper, garlic, cumin, and oregano, finished with a splash of red wine vinegar. Simple, saucy, and full of sofrito flavor.

Spiced gingerbread cupcakes topped with tangy lemon cream cheese frosting. The warm spices meet bright citrus in every bite, creating a holiday treat that's cozy and refreshing at once.

Marinated black beans and red lentils on a composed salad platter with red potatoes, carrots, and bell peppers. A tangy mustard-garlic vinaigrette with red pepper flakes ties this high-protein salad together.

Santa Fe spicy baked black beans with chipotle puree, ancho chiles, molasses, and two vinegars in a smoky-sweet sauce. Baked for an hour until thick and saucy. Serve in warm corn tortillas.

A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.

Homemade bourbon barbecue sauce with molasses, ketchup, red wine vinegar, soy sauce, and dry mustard simmered until thick and smoky. A rich, complex glaze for ribs, chicken, or brisket.

Pfeffernuesse are traditional German spice cookies made with cinnamon, cloves, allspice, nutmeg, black pepper, rum, and candied lemon peel, finished with a white icing.

Traditional Welsh bacon cawl: slow-simmered collar bacon with root vegetables, leeks, and parsley, served with mustard egg sauce, spiced tomato ketchup, and parsley chive sauce.

Ham and cheese breakfast casserole layers whole-wheat bread, spinach, diced ham, and roasted red peppers in a Gruyere-topped custard. An overnight-friendly brunch bake for 6.