6,722 canned recipes

Grilled catfish salad with a cane syrup and herb butter marinade, served over mixed greens with blue cheese crumbles and creamy blue cheese dressing.

These delicious and melted in your mouth cookies don't last long.

Vit Tiem Mia is a traditional Vietnamese braised duck wrapped in sugar cane, stuffed with peanuts, chestnuts, ginkgo nuts, and lotus seeds, simmered in coconut water until fork-tender.

Praline cream pie with a graham-praline crust, silky vanilla custard folded with crumbled pecan pralines, and pillowy whipped cream on top. A New Orleans dessert through and through.

Herb-marinated shrimp skewered on sugar cane spears, broiled and served over golden tofu with shredded daikon and balsamic vinaigrette. A stunning fusion appetizer.

Drink garnish guide covering frosted glasses, sugar and salt rims, plus garnish ideas for fruit, vegetable and coffee drinks. Old-school bartender finishing touches that turn ordinary drinks into something proper.

Sweet and sour pork chops with sweet potatoes: braised pork chops in a brown sugar cider vinegar cinnamon glaze, with canned sweet potatoes warmed through. A one-skillet dinner in 60 minutes.

Hearty ground beef chili built on tomato juice, two cans of kidney beans, and a generous five tablespoons of chili powder. A weeknight one-pot dinner with serious depth from a long simmer.

This is lovely, fresh, simple, quick and easy pasta dish that can be served as fast as the spaghetti can cook. Fresh Italian flavor rings through and the ingredients are perfectly matched.

Libby's pumpkin pound cake is a dense, buttery loaf with canned pumpkin folded into a classic creamed-butter batter. No spice rack required, just clean pumpkin flavor in a tender crumb that holds up to a sugar glaze.

Pumpkin pecan bundt cake from spice cake mix, canned pumpkin, and vanilla pudding for an extra-moist crumb. A 5-minute fall dessert dressed up with powdered sugar.

A spicy traditional chili that can be left to simmer while you are at work.

Pumpkin puff pancakes are tiny silver-dollar pancakes built on Bisquick, canned pumpkin, eggs, and warm spices. Light, puffy, and ideal for fall brunch or holiday breakfast trays.

Easy and delicious. I cheated a bit by topping with canned milk chocolate frosting that I nuked for 30 seconds to make it easier to spread. I refrigerated the cake 8 hours before cutting.

This bread can either accompany or replace the Southwestem breakfast staple of refried beans topped with cheese or wrapped in a flour tortilla.

Classic blueberry or cherry breakfast muffins with cinnamon-sugar topping. A flexible 30-minute muffin recipe ready for whatever fresh, frozen, or canned fruit your kitchen has.