68 cook cook van recipes

Basic cooked beans in a pressure cooker: master method for transforming any dried bean into tender, flavorful beans in about an hour. No canned cans required, batch-friendly, freezer-ready.

Fresh salsa cruda with tomatoes, jalapenos, onion, lime juice, and cilantro. A raw, no-cook Mexican salsa you can make in 10 minutes flat.

Cold beet borscht with canned beet juice, tomato juice, lemon, and a yogurt swirl. No-cook chilled summer soup ready in minutes plus a brief chill. Diabetic-friendly and refreshing.

Quick Rotel salsa made with canned Rotel tomatoes and chiles, fresh tomato, scallions, garlic, and lime juice. No cooking required. Mix and serve with chips, on salads, or over Southwestern dishes.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.

Spicy blender salsa with canned tomatoes, green chilies, cilantro, green bell pepper, and garlic. No cooking required. Keeps in the fridge for 5 days.

No-bake mocha peanut butter balls rolled from instant coffee, cocoa, oatmeal, and crunchy peanut butter. A sugar-free, no-cook snack you can make in 10 minutes flat.

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.

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.

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.

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.

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.

Turkey spaghetti sauce with chopped cooked turkey, canned tomatoes, tomato paste, basil, and thyme. A lean, quick pasta sauce that uses up leftover turkey in 25 minutes.

A silky no-cook chilled soup blending canned apricots and pears with yogurt, cinnamon, nutmeg, and cloves. Light, refreshing, and ready in minutes. The perfect summer starter.