6,722 canned recipes

Why order take-out when you can make your own Chinese-style chicken wings in the comfort of your home.

If you always feel you have not enough time to prepare the breakfast, you can try this easy and quick breakfast recipe! It is very good!

Snails bourguignonne, served in mushroom caps instead of shells: roasted caps stuffed with tender escargots and blanketed in garlicky parsley snail butter, then baked bubbling. A classic French bistro appetizer made easy.

Instead of potato fries, try these oven baked sweet potato fries. They are sweet and creamy in the inside, golden and crispy on the outside. Dip them into this creamy and tangy chipotle yogurt dip, delicious.

Marco Island key lime pie features a butter-sautéed pecan and graham cracker crust under a creamy filling of seven egg yolks, sweetened condensed milk, and key lime juice. Baked in a water bath for the silkiest custard.

The dish is hearty enough to be a main course, but can also be a side dish to a meat entree.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

You could also try adding some onions, mushrooms and white wine.

Buttery crawfish mashed potatoes with garlic, chives, and heavy cream folded with a pound of crawfish tails. A Louisiana-style side dish that can steal the spotlight from any main course.

The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.

Sichuan peppers is the key ingredient in this recipe, ginger, garlic, scallions and fresh red chili peppers stir-fried with bok choy. Very juicy and tasty, great with some rice or noodles.

Delish herring canapes that are perfect for any party or gathering. They will have everyone coming back for more!

Fruit salad is always welcomed by kids and wwomen, this vanilla fruit salad is a good flavour!

Cookies and cream cheesecake with a chocolate cookie crust, crumbled chocolate wafers folded into a creamy filling, and a tangy sour cream topping. Pure cookies-and-cream indulgence.

This is one of my absolute favorite things to make at this time of year. It takes almost no time to prepare, so I’ll whip up a big batch on my day off and then all I have to do when I get home is put it in a bowl or mash it up and put it on toasted bread drizzled with some olive oil. It also makes a great appetizer along with some homemade or store-bought pita chips. Honestly, when serving this as a dip or a spread, I don’t even bother taking out my food processor, I just use the bottom of a glass and mash it a bit.

The pasta and rapini are tossed with a flavorful and creamy white bean and anchovy sauce. The ingredients are so inexpensive, but they create a delicious and wholesome meal.