10,000 can ding recipes

If you work during the day, try this simple and delicious dish that will have you excited for dinner when you come home!

Something to eat on those afternoons when your are too lazy to make a big yummy lunch.

A bold Texas-style BBQ sauce made with beer, brown sugar, jalapeños, tomato paste, and lime juice. Five cups of tangy, smoky heat for ribs, brisket, and pulled pork.

Crowdie butter with garlic and parsley is a homemade Scottish fresh cheese: cream set with rennet, drained crumbly, then worked with butter, garlic, and herbs into a soft, spreadable garlic-herb cheese. Make your own Boursin at home.

Spanish-style omelet filled with a slow-simmered onion and tomato sauce with red pepper heat. A diner-classic folded omelet that earns its flavor from patient sauce work.

Honey French dressing whisks honey, vinegar, lemon juice, dry mustard and celery seeds with grated onion, then beats in oil for a sweet-tangy emulsified salad dressing.

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

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.

Frozen French Toast made with thick Texas toast soaked in an egg-milk-nutmeg custard, frozen flat, then baked from frozen for crispy weekday breakfasts in minutes.

Homemade chocolate Irish cream with whiskey, rum, creme de cacao, sweetened condensed milk, and a touch of chocolate syrup. A blender-based copycat of Bailey's that costs less and tastes richer. Serve over crushed ice.

Start a fiesta in your crockpot with this tasty dip that is perfect for tortilla chips.

Smoky chipotle sauce meets tender chicken livers in this quick Mexican classic. Higaditos en chipotle comes together in 20 minutes with just 7 ingredients.

Easy Crockpot sweet and sour pork. Simple and no-fuss deliciousness.

Brennsuppe is a rustic Austrian flour soup made from a dark lard roux, onions, caraway seeds, and herbs. A humble peasant dish with deep, toasty flavor that warms you from the inside out.

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.

Flaky Asian pear and lychee strudel with phyllo dough, crystallized ginger, toasted coconut, walnuts, and Chinese five spice. A showstopping fusion dessert dusted with powdered sugar.