4,963 con can recipes

Spiced pumpkin bread baked and sealed in mason jars for long-term storage. Cinnamon, cloves, and nuts in a moist, dense loaf that keeps up to a year.

Quick Tex-Mex corn soup with creamed corn, whole kernels, red bell pepper, and red pepper flakes in chicken broth. Ready in 20 minutes with pantry staples.

Vegetarian keema made with TVP (texturized vegetable protein), ginger, garlic, curry powder, tomatoes, peas, and mushrooms. A plant-based riff on classic Indian keema matar, ready in 30 minutes.

Layered crab and cheese bake with Monterey Jack, green chilies, and marinara sauce in an egg custard. A rich, crustless quiche-style casserole baked until set.

Thai-style tomato fish soup with haddock, coconut milk, red curry paste, fish sauce, and fresh lime. Creamy, fragrant 30-minute Thai-inspired soup.

Anything made with pumpkin,to me,is the all time best.These cookies are very good and be warned you cannot eat just one,so make them small.

A creamy, spice-forward pumpkin pie made the traditional way. Canned pumpkin purée, warm cinnamon and nutmeg, and a 9-inch baked crust come together for a Thanksgiving dessert that holds its shape. No microwave needed.

Crispy fried chicken flautas stuffed with a savory filling of seasoned chicken, green chilies, raisins, cumin, and coriander. Rolled tight in flour tortillas and fried golden, served with cool sour cream.

Jarred roasted peppers, bacon, onion and garlic make this tasty super creamy sauce a breeze to make and it's perfect served with spaghetti for a quick and easy weeknight meal.

Grilled veal chops pizzaiola with a robust tomato sauce of anchovies, capers, garlic, and fresh herbs. Italian-style broiled chops with a bold, savory Neapolitan sauce.

Impossible tuna pie with cream cheese, sharp cheddar, and sweet pimento. The Bisquick batter settles during baking to form its own tender crust.

Pineapple cherry cake loaded with golden raisins, almonds, and candied fruit. A slow-baked fruitcake with crushed pineapple for extra moisture and lemon-vanilla flavor.

Tender rice simmered with tuna, stewed tomatoes, mixed vegetables, and melted cheddar in a one-pot Creole-style dish.

Oven-baked Texarkana chili with ground round steak, hot chile powder, cumin, and kidney beans simmered low and slow in a flour-thickened gravy. Border-town bold.

Corn stuffed poblano chiles filled with cheddar, pecans, red peppers, and egg. Roasted, peeled, and baked with a savory-sweet corn filling for an easy Mexican-inspired vegetarian dish.

Stovetop bean tamale pie with a spiced kidney bean and corn filling under a thick cornmeal crust. No oven needed, serves two, and comes together in one skillet.