282 cook cook van recipes

Essential kitchen measurement equivalents: volume conversions, metric weight, product equivalents by pound, standard can sizes, and cooked-to-dry ratios for rice, pasta, and meat.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Canned salmon salad with dill and sesame seeds spooned into avocado halves. A no-cook, high-protein lunch that comes together in 10 minutes flat.

Pineapple and cheese salad with cheddar cubes, canned pineapple chunks, and mayonnaise over crisp lettuce. A retro no-cook side salad ready in 10 minutes.

Cranberry apple relish with cider-cooked apples, raw cranberries, sugar, cinnamon, and cloves. A ratio-based holiday condiment you can scale to any batch size.

One-skillet beef goulash using freezer mix with canned tomatoes, noodles, and herbs. A quick weeknight dinner where the noodles cook right in the sauce.

Salmon patty sandwiches on English muffins with hollandaise sauce. Canned salmon patties coated in crushed cheese crackers, sauteed, then slow-cooked in a Crock-Pot for tender results.

Canned sardines warmed in white wine over a soft fennel and onion relish. A simple, elegant Mediterranean-style fish dish using the sardine oil for cooking.

Homemade soy burgers with cooked soybeans, brown rice, ground sesame seeds, and whole wheat flour. A hearty plant-based patty you can griddle, bake, or freeze.

Ground beef, cheese, pepperoni, noodles and of course pizza sauce - all in the slow cooker! You can add any of your favorite pizza toppings before cooking.

Mom's easy canned corned beef hash simmered with diced potatoes, onion, and milk, served alongside cooked cabbage. A nostalgic weeknight dinner that's ready in 40 minutes.

Creamy sour cream clam dip with lemon juice, celery salt, and minced onion. A no-cook retro appetizer that comes together in minutes using canned clams.

Peanut butter caterpillars made from banana slices connected with peanut butter and topped with a grape head. A fun, no-cook snack kids can build themselves.

Homemade hummus made from scratch with dried chickpeas, tahini, lemon juice, and garlic. Cooked from soaked beans for a smoother, more flavorful dip than canned versions.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

Salmon and pasta stuffed tomatoes: chilled macaroni salad with canned salmon, yogurt, dill, cucumber, and carrot, spooned into fresh tomato cups. A no-cook summer lunch.