1,493 canned recipes

Enjoy the taste of pumpkins with this scrumptious cookie that is perfect for a snack in between meals.

Wonton appetizers stuffed with crab, cream cheese and a touch of soy sauce.

Very yummy ice cream, you can use the low-fat or non-fat ice cream, then don't worry about too many calories.

A succulent and scrumptious dish that can be served over noodles or rice.

Chocolate chip pumpkin cookies turn out cakey-soft with bittersweet chips melting into a spiced pumpkin batter. The whole batch comes together in one bowl with no chilling required.

Quick garlic marinara sauce with canned Roma tomatoes, olive oil, oregano, and parsley. A 5-ingredient Italian tomato sauce ready in 20 minutes.

Easy to make, and it was packed with deliciousness and great texture. Will be making this dish very often.

Semifreddo is another popular dessert in Australia besides pavlova that I made a few days ago. Semifreddo is basically made with egg yolks and heavy cream, it's rich, silky and decadent. Fruits, chocolate or nuts all can be added into the base, pour into a loaf pan, then simply freeze it until it's firm. It's usually served with fruits, or fruit sauce, or candied nuts.

Vegetarian chili loaded with kidney beans, three kinds of peppers, jalapenos, and TVP for hearty texture. A cookoff-tested vegan chili that tastes even better the next day.

Cherry turnovers made with frozen puff pastry and canned cherry pie filling, drizzled with a simple powdered sugar glaze. Just 4 ingredients for a flaky, bakery-style pastry.

One, Two, Three is a 3-ingredient ground beef and cabbage casserole layered with canned tomato soup. A pantry-staple weeknight dinner that bakes hands-off in a Dutch oven.

Peanut butter and chocolate chips are probably two of the best things in the world, and both of them can be found in these cookies, yum! Even better that these cookies are made with oats, whole wheat flour, most olive oil and a small amount of butter, which will not make you feel bad about enjoying these sweets and are good for you in a big way!

I have adapted this recipe from one called "Mom's Chocolate Pudding" in my new FAVE cookbook, "La Dolce Vegan!" by Sarah Kramer. Check her out at GoVegan.net! :D I swapped out tapioca starch for cornstarch as corn is a very high allergy food, to make this recipe not only Vegan, but also more Allergen FREE. Chocolate is still an allergen, but I can do on occasion, so I hope you can too...

Puffed whole grain cereal, creamy almond butter and several kinds of dried fruits, no need baking, crunchy and crispy.

Tomato and spinach omelette recipe that is perfect for a Sunday breakfast or brunch. Stuffed with juicy tomatoes, spinach, and cheese it's so quick and easy to make.

White clam sauce made in the microwave with olive oil, garlic, canned clams, parsley, and oregano. A 15-minute pantry-friendly pasta sauce for spaghetti.