643 white 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.

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.

Swiss cheese and mushroom quiche with sauteed onions, thyme, and dry mustard in a smooth egg custard. Baked in a pie crust and good hot, warm, or at room temperature.

Traditional Italian minestrone with white beans, vegetables, broken spaghetti, and a Parmesan rind simmered into the broth for umami depth. The classic peasant-soup approach.

Lasagna on no not that! So hard to cook...what a MYTH! I love to make lasagna and I came up with this recipe by combing several recipes I found on line.

A savory seafood stew made with fish, sea scallops and succulent shrimp.

Try this new take on stew where you eat this savory dish out of a pumpkin shell!

Triple onion walnut pate blends sweet caramelized red and yellow onions with scallions, walnuts, hard-cooked eggs, and asparagus into a rustic vegetarian spread for crackers or bread.

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Marinated asparagus is crunchy and full of flavor, artichoke or palm hearts perfectly match it. It is a great side dish in spring time.

Northern Italian style lasagna layered with a bacon-rich meat sauce, a creamy nutmeg-scented white sauce, and a parmesan-ricotta filling. Richer and creamier than the usual red-sauce version.

Stuffed squid in saffron sauce: whole squid bodies filled with chopped tentacles, smoked ham, Parmesan, and breadcrumbs, then braised in a saffron-tomato-white wine sauce. Spanish-Italian dinner-party seafood.

Spicy Corn and Black Bean Salad with Mushroom and Cucumber recipe

Texas-style chili loaded with cubed brisket and ground chuck, simmered low and slow in beer, beef stock, and toasted cumin. No beans, no tomato sauce, just bold, meaty heat that's worth every minute of the 4-hour cook.

Spezzatino di vitello: cubed veal braised in Burgundy wine with smoky bacon, shallots, mushrooms, and tiny white onions. This traditional Italian veal stew is rustic elegance in a bowl.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.