1,396 canned recipes

Edamame, carrot, and avocado salad tossed in a bright orange-lime and ginger-sesame dressing with black sesame seeds and cilantro. A fresh, protein-rich vegan, gluten-free side.

Tuna chili Texas-style with kidney beans, tomatoes, bell pepper, chili powder, cumin, and red wine vinegar. A quick microwave chili that swaps ground beef for canned tuna.

The pizza dough is brushed with garlic perfumed olive oil, topped with caramelized onions, mushrooms, sweet bell pepper and pineapples. It's easy and packed with yumminess. Use a whole wheat pizza dough to make it even healthier.

A succulent dish that changes your ordinary pot roast into an extravagant dinner your family or friends will love!

Creamy New Mexican calabacitas with sauteed summer squash, corn, green chiles, and melted cheddar in a milky sauce. A comforting, traditional side dish that comes together in 40 minutes.

A tasty and scrumptious chicken dish which can be simmered all day long to perfection.

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

Pea purée can serve as a garnish, a side dish, or as a spread on crackers or vegetable sticks. Use it as a bed upon which the main item in your entrée can rest. For example, sauté some scallops and place them on a pool of the pea purée.

Creamy potato, leek, and salt cod soup finished with sour cream and fresh dill. A milk-based chowder with rich, briny depth that can be made a day ahead.

Make this delicious and mouth-watering mounds cake for your family or pot-luck, nobody can resist this candy-like mounds cake .

Smoky chipotle mushroom tacos: sauteed mushrooms and onion cooked down with chipotle in adobo and garlic, piled into warm corn tortillas with queso fresco and salsa. A quick, vegetarian taco night winner.

A simple and delicious recipe that can be served with pasta, polenta or as a soup!

Spice up your beef with this succulent dish that can be made, courtesy of your crockpot.

Within about 15 minutes, you can enjoy these crispy and healthy oven fried sweet potato wedges.

New Orleans-style French Market beignets: pillowy yeast-raised squares fried golden and buried in powdered sugar. Mix the dough the night before for fluffier, easier-to-handle pastries.

Green tomato relish turns end-of-season unripe tomatoes into a tangy-sweet preserve spiced with allspice, cloves, mustard, and celery seed. Salted overnight to draw water, then simmered with brown sugar, vinegar, and lemon. Cans up beautifully.