268 pea can recipes

Fresh fig appetizers two ways: prosciutto-wrapped quarters with lime and black pepper, or fig halves filled with pecan cream cheese. No-cook, elegant cocktail bites.

Super quick and easy to make, and these chicken fingers came out delicious. The aroma during the cooking made the whole house smell great...

No-bake church window candy made with melted chocolate, colored marshmallows, and chopped nuts, rolled into logs and sliced. The colorful marshmallows glow like stained glass.

Maple nut biscuit ring made with refrigerated biscuit dough, brown sugar, pecans, and maple syrup. Five ingredients, one bundt pan, and golden pull-apart bread in under an hour.

Buttery candy fondant base for homemade chocolate-dipped truffles and cream centers. One batch makes vanilla, mint, chocolate, peanut butter, coconut, or cherry cordial variations.

This is a very tasty and refreshing salad, and it was so quick and easy to make, liked the sweetness and sourness from apple juice and cider vinegar, which just right balanced. Crunchy apple and fennel give the salad great texture and flavor, mixing in the peppery arugula, a simply delicious salad recipe that fits every occasion.

Butterscotch wheat germ brownies: chewy one-bowl blondies sweetened with brown sugar and packed with nutty wheat germ and walnuts. A wholesome, no-chocolate brownie with butterscotch flavor.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Pecan wood smoked BBQ pork ribs rubbed with seasoning and slow-smoked at 220 degrees for 3 to 4 hours. Basted with barbecue sauce only in the last 20 minutes for a sticky glaze.

Chocolate creams are hand-rolled no-bake candies made from melted semi-sweet chocolate, powdered sugar, and egg, shaped into balls or logs and rolled in coconut, nuts, or sprinkles.

Guamanian chicken marinated 24 hours in soy sauce, beer, vinegar, and citrus, then grilled over smoking wood chips. Bold island flavors with a tangy, savory bite in every piece.

Texas BBQ beef brisket: seven pounds of brisket smoked low and slow with paprika rub and wood chips, finished with a tangy homemade sauce built from the pan drippings.

Meringues aux noix: light, low-calorie nut meringue cookies with chopped hazelnuts, honey, and amaretto. Crisp, airy French-style cookies that crackle and dissolve.

Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.

A cherry gelatin twist on classic Waldorf salad, loaded with chopped apples, celery, and walnuts in a shimmering cherry Jello mold. Unmold on lettuce and serve.

Salmon ball appetizer with cream cheese, horseradish, lemon juice, and onion, rolled in crushed pecans and parsley. A no-cook party spread ready after chilling.