780 cook cook can recipes

Golden Harvest beef brisket braised with yams, carrots, apples, and potatoes, finished with mandarin orange glaze. One-pot autumn Sunday dinner that feeds six.

Spicy Ham, Bean, Sausage, and Vegetable Soup recipe

Shellfish crepes with shrimp in vermouth, filled and topped with creamy Swiss cheese sauce, baked until bubbling and golden. A classic French bistro appetizer or elegant dinner party main.

Mediterranean turkey casserole with egg noodles, artichoke hearts, kalamata olives, roasted red peppers, and two cheeses in a white wine cream sauce. A great way to use leftover turkey.

Rotini pasta salad Nicoise-style with chicken, white beans, artichoke hearts, and a Dijon lemon vinaigrette. A hearty, protein-packed cold salad for summer.

Lobster casserole with cream of cheddar soup, mushrooms, sherry, and buttered breadcrumbs made entirely in the microwave. A rich, creamy seafood main dish in 30 minutes.

Cold rice salad with tuna, hard-boiled eggs, tomato wedges, and celery tossed in a homemade French dressing. A portable, jar-friendly picnic salad that travels well.

Southwest black bean soup simmers dried beans with smoky ham, chipotle, and cumin, then purees half for a velvety body. Topped with creme fraiche and red bell pepper for a smoky, hearty bowl.

Nothing beats a delicious stew, so try this simple recipe that will feed your family's appetite in no time!

BEWARE! You will have rave reviews and will be requested to make this at every holiday or friends/family gathering!

This is an old family favorite which has been around for over 40 years. Very easy and quick to make!

Easy white bean and chicken chili simmered with cilantro, basil, ground chiles, and a hint of clove. One Dutch oven, ready in about an hour, finished with fresh tomato and tortilla chips.

This chili is a very great combination, all kinds of nutritient ingredients mix well together.

Vegan sweet and sour soybeans, a high-protein stir-fry of crisp-tender carrots, peppers and pineapple in a glossy brown-sugar and vinegar sauce. A meatless spin on the takeout favorite.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

Feeding a large a family? Don't worry, your crockpot can make this succulent dish that will make sure everyone's hunger is satisfied.