614 can recipes

Vegan Manhattan chowder with crushed tomatoes, potatoes, and wakame seaweed for a briny seafood flavor without the clams. Hearty, plant-based, and full of umami.

Hearty ground beef minestrone soup with kidney beans, carrots, green beans, lima beans, and pasta shells in a beefy tomato broth seasoned with Italian herbs.

Mexican spaghetti pie with a Parmesan-egg pasta crust topped with chili-spiced ground beef, kidney beans, cheese, olives, and crushed tortilla chips. A Tex-Mex casserole mashup.

There are many variety of recipes for pumpkin soup, but this one is special tasting and quick to prepare so that you could enjoy the light music, play Bingo free or Online Bingo or with someone special. It sounds great it even better ! ! ! ! !

Vegetarian two-bean tofu chili with black beans, kidney beans, and tofu marinated in soy sauce, red wine, and Dijon mustard. A hearty, meaty-tasting plant-based chili that feeds a crowd.

Wolfgang Puck's elevated pumpkin pie with a Grand Marnier cranberry layer, bourbon-spiked custard, and warm spices in a blind-baked crust. Serve with cinnamon ice cream for a holiday stunner.

Vegetarian pumpkin walnut loaf: fresh pumpkin, rice, walnuts and herbs baked together and served with a quick stewed tomato sauce. A fall main dish that doesn't apologize for being meat-free.

Chicken and chili stew with browned drumsticks, white beans, cherry tomatoes, and chili powder, finished with fresh cilantro. A make-ahead one-pot stew loaded with garnish options.

Light pumpkin praline cheesecake: low-fat cottage cheese stands in for cream cheese, wheat germ replaces graham crumbs in the crust, and pumpkin pie spice carries the flavor. Topped with maple-drizzled pecans.

Pumpkin spice bread with whole wheat flour, oats, dates, and maple syrup instead of refined sugar. Buttermilk keeps the crumb moist and tender with a triple-spice warmth.

Pork chili with artichoke hearts and white beans: a Mediterranean-leaning chili with cumin, oregano, white wine, and roma tomatoes. Lemon juice and cilantro hit at the end for brightness.

Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.

Chinese-style roast pork and mushrooms stir-fried with ginger, scallions, soy sauce, and sherry in a glossy cornstarch sauce. Ready in 30 minutes.

Moroccan-spiced chickpea and vegetable stew with zucchini, raisins, and tomatoes served over couscous. A fragrant, hearty vegan one-pot meal seasoned with cumin, cinnamon, and cayenne.

Beef and pork chili with four pounds of ground meat, pinto beans, canned tomatoes, tomato paste, cumin, and oregano simmered for two hours. A big-batch, no-shortcuts meat chili topped with cheddar.

Hearty black bean soup with cubed ham, cumin, oregano, tomatoes, and a splash of dry sherry. Simmers in 30 minutes and freezes beautifully for meal prep.