6,582 canned recipes

Five-ingredient pita pizza with sun-dried tomatoes, artichoke hearts, fresh basil, and mozzarella. A 20-minute shortcut that tastes like a Mediterranean flatbread.

Flavorful roast beef with earthy wild mushrooms and rosemary sauce.

Chicken artichoke pizza loaded with marinated artichoke hearts, zucchini, mushrooms, olives, and Roma tomatoes on a Boboli crust with Monterey Jack and Parmesan cheese.

This is a great recipe and base for anyone wanting pot pie or a family meal in a hurry.

Hot cowboy beans: pinto beans simmered low and slow with salt pork, ham hock, onion, jalapeños, and chili powder. A Texas chuckwagon classic that gets better every day.

Italian pumpkin pie from the Po Valley with pasta frolla crust, fresh pumpkin filling, ground almonds, cornmeal, and candied orange peel. A rustic Northern Italian autumn dessert.

Chocolate cake layers filled with caramelized coconut-pecan dulce de leche, then glazed with glossy dark chocolate for an inside-out German chocolate showstopper.

Chunky sirloin steak soup with salsa, mixed vegetables, white beans, and fresh spinach in a beefy broth. A filling 35-minute soup that brings Southwestern heat to the supper table.

Holiday pasta bake layers penne with eggplant tomato sauce, creamy ricotta, mozzarella, and Parmesan. A make-ahead crowd-feeder that bakes into a bubbling, cheesy, eggplant-rich casserole. Serves eight from one dish.

Cumin-toasted chickpeas simmer with potato chunks, garlic, and fresh green chiles in this quick vegetarian spread that's perfect for scooping with warm bread or pita.

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers

Vegetable chili loaded with three kinds of beans, carrots, and tomatoes. No meat, no oil, and ready in under an hour for a hearty meatless dinner.

A basic and succulent beef dish that's easy to make when in a hurry. Best served with a fresh loaf of crusty bread.

Moroccan-spiced beef brisket braised with turmeric, ginger, tomatoes, and briny green olives. Seared, slow-braised, chilled to defat, then reheated for fork-tender slices.

Quick beef and bean tostadas with seasoned ground beef, kidney beans, cheese, and fresh toppings. Weight Watchers-friendly Mexican dinner ready in 40 minutes.

Huevos rancheros with fried eggs over warm corn tortillas, refried beans, Monterey Jack and fresh tomato-jalapeño-avocado salsa. Classic Mexican ranch-style breakfast.