592 can recipes

Baby portobello mushrooms, dried porcini mushrooms and tomatoes make this ragu taste super delicious. Mix it into spaghetti or use it to make lasagna, and it will deliver the maximum yumminess.

Last summer, we had some fresh tomatillo from our farmer's share, then we found this recipe and gave it a try. The flavor was so good, we followed the recipe exactly, but you don't like too spicy, you can reduce the amount of the green chilis. The result will be still outstanding! It can be served warm or chilled.

Pumpkin gingerbread mini loaves spiced with cinnamon and fresh ginger root, sweetened with molasses, and topped with a walnut-sugar streusel. Makes four small loaves, freezes for up to six months, ideal for holiday gifting.

Classic homemade pumpkin pie with a from-scratch shortening crust and a custard filling spiced with cinnamon, ginger, nutmeg, and clove. Real evaporated milk and whole eggs, no shortcuts.

Bob's hot chili: ground beef simmered low and slow with whole tomatoes, tomato paste, red beans, chili sauce, and a kick of cayenne. The classic two-hour chili with serious heat.

Hearty, rich, flavorful, and so easy to make. No Instant Pot. No worries, the stovetop method is included. And the bang for the buck on this barley beef stew recipe for inflationary times checks all the boxes.

Made these muffins along with the pineapple bran muffins. They were super moist and delicious too. There is no refined sugar added in this recipe, but the muffins were sweet enough because of the pineapples and raisins that also added some extra goodness as well. It did taste like a carrot cake but much lower fat and calories.

Amy's vegan chili with hominy, pinto beans, chickpeas, zucchini, and a hint of molasses for depth. The dump-and-simmer one-pot weeknight chili that's hearty enough to skip the meat entirely.

Tropical rice side dish loaded with mandarin oranges, crushed pineapple, toasted coconut, slivered almonds, and mango chutney. Ready in 30 minutes.

Mediterranean pasta with chicken, bacon, artichoke hearts, olives, and rosemary in tomato sauce over vermicelli. Crumbled feta on top. Weeknight dinner classic.

Super moist and packed with delicious flavors. These muffins were made with whole wheat flour, but still turned out soft and fluffy.

My family loves Italian food so I created this recipe to fit our tastes of a savory marinara sauce that is great over pasta, in lasagna, on pizza and as a dipping sauce. We love it over cooked spaghetti squash. You can make it with the meatballs or leave them out. It very freezes well.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Meatballs in tomato sauce is so popular at our daily cooking, it is delicious and filling, and everyone loves it!

Cheesy eggplant parmigiana layers crisp breaded fried eggplant with a garlicky tomato-basil sauce and plenty of Parmesan and mozzarella, baked bubbling and golden. The classic Italian vegetarian comfort dish.

Fat-free pumpkin bran muffins use canned pumpkin and shredded wheat cereal in place of butter or oil. Sweetened with corn syrup and raisins, these spiced fall muffins are guilt-free breakfast.