1,493 canned recipes

Have some fun making and enjoying this scrumptious crockpot dish.

Sliced SPAM simmered with zucchini, potatoes, carrots, and canned tomatoes seasoned with basil, oregano, and garlic in one skillet. A budget-friendly 40-minute dinner that feeds eight.

This fruity snacks are wonderful treats the kids can enjoy at school or at home.

Black licorice chocolate spiders are a 2-ingredient Halloween treat. Twizzler legs and melted chocolate form creepy little spiders kids can make themselves. No baking required.

Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.

A simple, fragrant oil that can make anyone's kitchen smell amazing.

Black bean and rice salad with a generous amount of fresh cilantro tossed in a lime juice and garlic dressing. No-cook vegetarian side ready in 15 minutes.

This is a easy and tasty dessert, you can always server it after dinner.

Add a new side dish to dinner with this scrumptious recipe that can pretty much go with anything!

You can taste all the flavours in this cream pie, it is so rich, smooth and creamy; the almond crust adds the nutty and tangy flavor.

Four-ingredient thermos lunch with black beans, corn, brown rice, and salsa. No cooking, no microwave needed. Pack it hot in the morning and eat it warm at your desk.

Cold quinoa salad with red and green bell peppers, red onion, scallions, and fresh dill. A versatile, protein-rich vegetarian base you can dress any way you like.

Pineapple butterscotch cake doctored from pound cake mix and instant butterscotch pudding, topped with crushed pineapple and butterscotch chips. The shortcut potluck cake that always disappears.

Creme Fraiche is so versatile, it can be used in plenty of ways, and just a spoonful adds the creaminess and richness, it's used so often in desserts; and instead of store-bought, you can actually make your own delicious and creamy creme fraiche.

Randy Pollak's persimmon salad is a molded gelatin salad with orange Jello, hot grapefruit juice, and strained persimmon pulp. A vintage fruit salad served on lettuce with cottage cheese.

Apples, tangy cranberries, and pears under a granola-type crust can be served in small glass bowls for an inviting holiday meal conclusion.