1,189 canned recipes

Grilled artichoke bottoms stuffed with bay scallops, bread crumbs, tarragon, and garlic. A 3-minute grill appetizer that looks like it took hours.

I made this bean salad for a party, all my friends they loved it so much, it is really a awesome and fantastic recipe.

No-cook couscous tabbouleh with kidney beans, sweetcorn, beefsteak tomatoes, and red pepper dressed in lemon juice. A quick vegetarian salad ready in 25 minutes, low-fat and packed with fiber.

Turkey salad with green grapes, mandarin oranges, water chestnuts, and celery tossed in a peach yogurt soy dressing. A bright, no-cook way to use leftover turkey.

With great joy I have received many favorable comments from readers of other websites on the latest Colombian food recipes that I have submitted. The food of my country is as varied as its landscape and its people so I can share with you many typical delicious recipes. This time I want to share with you a recipe from a region of my country called Valle del Cauca, which combines several ingredients in an extraordinary way, is called Sancocho Valluno and is very easy to prepare. For 8 servings you need:

Vegetable lasagna layered with zucchini, spinach, mushrooms, and a red wine tomato sauce. Make-ahead and lighter than meat lasagna, with cottage cheese standing in for ricotta.

Italian bulgur soup with summer squash, lima beans, tomatoes, basil, garlic, and Parmesan. A hearty, low-fat vegetable soup with whole grain texture, ready in 45 minutes.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.

Black bean soup made from dried beans with sauteed onions, green pepper, garlic, cumin, and tomatoes. Thick, earthy, and finished with fresh lemon juice. Vegan.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Chili lovers will enjoy this healthier version that tastes wonderful with a light crusty bread or those classy bread bowls!

Bean and tomato salad tossed with a honey-cider vinaigrette, crisp-tender green beans, cherry tomatoes, and fresh basil. A vegetarian summer side that gets better as it marinates in the fridge.

.

Oysters Veracruz: Mexican-style baked oysters topped with chipotle sauce and melted quesadilla cheese. A spicy, smoky twist on classic baked oyster appetizers.

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.