268 pea can recipes

Simple frozen dessert made with ice cream and a splash of sherry, frozen in a tray. A no-bake, 2-ingredient base you can customize with nuts, chocolate, or fruit.

They stay moist, keep beautifully, are the perfect gift or food-bazaar item, and the recipe makes a huge batch.

The honey mustard vinaigrette was so flavorful, toasted butter and sugar coated pecans, dried cranberries and goat cheese were great combination.

Tamari-toasted nuts: a two-ingredient savory snack where raw nuts meet tamari in a hot pan, turning into a salty, umami-glazed crunch. Ready in 10 minutes and naturally gluten-free with tamari.

A retro molded fruit salad of pineapple, coconut, and walnuts set in gelatin, served with sweet pineapple-poached figs. A vintage luncheon centerpiece alongside cold chicken, turkey, or pork.

Frozen pudding made with vanilla ice cream, chopped walnuts, and preserved fruits, served with a creamy royal grape sauce. A vintage frozen dessert with an elegant custard topping.

Butterscotch shortbread cookies made with dark brown sugar and unsalted butter, topped with chopped walnuts or pecans pressed into the dough. Makes 72 bite-sized squares.

Smoke roasted top round of bison: bison marinated in dark beer, soy, and balsamic for 72 hours, then slow-smoked over hardwood for a tender, richly flavored wild-game roast.

Overnight cinnamon buns made with frozen rolls, brown sugar, vanilla pudding mix, and butter in a Bundt pan. Prep before bed, bake in the morning for a gooey, no-knead breakfast.

Pineapple ham sandwich roll-ups with pineapple cream cheese, toasted walnuts, ham, and crisp lettuce rolled in warm tortillas. A lunchbox-friendly cold wrap with sweet-and-savory contrast.

Refrigerator cookies pack chopped dates, shredded coconut, and walnuts into a buttery slice-and-bake log rolled in extra nuts. Make-ahead icebox cookies for holiday baking or anytime.

Porterhouse lamb chops grilled over pecan wood, served with a Southern-style corn and tri-color pepper chow chow in a tangy vinegar-mustard-rosemary sauce. A refined grill-and-relish pairing.

Indian chicken balls with curry powder, chutney, almonds, and cream cheese rolled in shredded coconut. A no-cook appetizer that makes 36 bite-sized party snacks.

Chewy oat bran raisin cookies made with egg whites instead of whole eggs and vegetable oil instead of butter. A lighter oatmeal cookie with nuts and fiber.

People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

Batch-cook and freeze individual hot cereal portions for instant microwave breakfasts. Endless topping options from maple syrup to sautéed apples.