What are some good meals you can make from canned fruits/veggies?!


Question: I can do this

1. Canned Fruit flan with jelly
2. Canned veggies samosa
3. Canned Button mushroom pizza
4. Canned Fruits punch
5. Canned Veggies Beriani
6. Canned chickpea curry
7. Canned Peas Puree
9. Mashes Canned Peas with potatoes
10. Canned Fruit Jelly cake
11. canned pineapple caramel custard
12. canned bamboo shoot curry
13. canned bake bean with bacon.. for bf


Answers: I can do this

1. Canned Fruit flan with jelly
2. Canned veggies samosa
3. Canned Button mushroom pizza
4. Canned Fruits punch
5. Canned Veggies Beriani
6. Canned chickpea curry
7. Canned Peas Puree
9. Mashes Canned Peas with potatoes
10. Canned Fruit Jelly cake
11. canned pineapple caramel custard
12. canned bamboo shoot curry
13. canned bake bean with bacon.. for bf

check these sites for good recipe ideas:

http://www.FoodTv.com/
http://www.AllRecipes.com/

Conniosseur's Casserole

1 12 pz can white shoe peg corn drained
1 16 oz can French cut string beans drained
1/2 cup celery chopped
1/2 cup onion chopped
1 2 oz jar pimentos chopped
1/2 cup sour cream
1/2 cup sharp Cheddar cheese, grated
1 10 3/4 oz can cream of celery soup
1/2 tsp salt
1/2 tsp pepper

Topping:
1 cup Ritz cracker crumbs
1/2 stick butter, melted
1/2 cup slivered almonds

Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole.
Bake at 350 for 45 minutes. Serves 8.

(I have subbed water chestnuts chopped for the celery and it is very good.)

--Tea Time At the Master’s cookbook
--------------------------------------...

Green Bean Bundles

2 (16 oz) cans whole green beans
8 slices of bacon, cut into halves I use the Center cut bacon
1 tsp. garlic powder, or to taste
1/4 cup melted butter
1/2 cup packed brown sugar

Preheat oven to 325 degrees.
Drain beans and arrange into bundles of 5 beans. Wrap each bundle with 1/2 slice bacon. Arrange seam side down in baking dish with sides not touching.

Sprinkle with garlic powder. Drizzle with mixture of butter and brown sugar.

Bake for 30 minutes or until bacon is cooked through. Yield: 16 servings
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Coconut Rice
Serves 6

1 slice bacon, finely chopped
2 garlic cloves, minced
1 jalapeno chile, minced (ribs and seeds removed for less heat), optional
? tsp. dry thyme
Coarse salt
? cup canned coconut milk
1 can red kidney beans, drained and rinsed
1 cup long-grain white rice
2 scalions, minced

In a mdium saucepan, brown bacon over med-low heat, stirring often, about 8 minutes. Pour off rendered fat. Add garlic, jalalapeno, thyme, and 1 tsp. salt. Cook until fragrant, about 30 seconds.

Add coconut milk and 1? cups water. Bring to boil; stir in beans and rice. Cover, reduce heat, and simmer on low until rice is tender, about 30 minutes.

Remove from heat. Stir in scallions. Let stand covered until water is absorbed, 10 minutes.

--Everyday FOOD
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ELEGANT SCALLOPED CORN

17 oz. can cream style corn
1 c. cracker crumbs
1 c. diced celery
1/4 c. diced onion
3/4 c. American cheese, cut into small pieces (velveeta)
1 tsp. salt
2 eggs, well - beaten
1/2 cup melted butter
1 c. milk (or half and half)
Parsley
1/4 tsp. paprika

Combine corn, cracker crumbs, celery, onion, cheese, salt, eggs, melted butter and milk. Pour into greased 2 quart dish and bake at 350 degrees for 50 minutes. Garnish with parsley, sprinkle paprika on top.
-------------------------------

Savory Sweet Potatoes

3 cups cooked sweet potato (8-10 fresh or 2 [29-oz] cans)
? stick real butter
3 strips bacon
1 small onion, chopped
1? cups grated sharp cheddar cheese, divided
Salt and black pepper to taste


Preheat oven to 350oF. In 9"x13" casserole dish, coarsely mash potatoes and butter with fork. (works best when potatoes are hot.) Fry bacon and drain well, then chop it. In bacon drippings, cook onion until clear. Add bacon pieces, onion, 1 cup cheese, salt, and pepper to potatoes, stirring with fork to combine all. Spread out evenly in pan.

Top with ? cup cheddar cheese. Bake for 20 minutes.
---------------------------------

Slow Cooker Barbecue Beans

Prep: 5 min., Cook: 1 hr. This recipe is perfect for leftover barbecue. Although it calls for pork, feel free to use chopped or shredded chicken, turkey, or brisket. If time is a concern, pick up meat from your favorite barbecue joint (just make sure you get it without sauce to prevent the beans from being too soupy).

1/2 pound chopped or shredded barbecue pork
1 (32-ounce) can pork and beans, undrained
1 (14 1/2-ounce) can diced tomatoes with green peppers and onions, drained
1/4 cup spicy brown mustard
3 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon molasses (optional)

Stir together first 6 ingredients, and, if desired, molasses in a 6-quart slow cooker. Cover and cook at HIGH 1 hour. (You can keep this recipe warm on LOW for up to 2 hours before serving.)

Yield: Makes 8 servings

--Southern Living, JULY 2005
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Amish Pumpkin Pie Squares

Crust
1 box of yellow cake mix (remove 1 cup for topping)
? cup melted butter
1 Egg

Fililng
3 cups pumpkin pie mix canned pumpkin (1 lb 14oz. can)
2 eggs
2/3 cup milk

Topping
1 cup reserved cake mix
1/4 cup sugar
1/4 cup butter
1 tsp cinnamon

Grease the bottom of a 9 x 13 pan. Preheat oven to 350oF.

CRUST: Combione remaining cake mix, butter, 1 egg. Press into pan.
FILLING: Combine pumpkin, 2 eggs, and milk and blend till smooth.
Pour over crust.
TOPPING: Combine reserved cake mix and remaining ingredients; Sprinkle over filling layer.

Bake for 45-50 minutes till knife comes out clean. I love this by itself, but you can also serve it with vanilla ice cream on the side.
-----------------------------

Blueberrry Delight

Crust:
2 cups flour
2 sticks butter,melted
1/2 cup chopped pecans

Mix together and press into a 9 x 13 cake pan. Bake at 350 for about 15 minutes until slightly brown. Let cool completely.

Filling:
1 8 oz. cream cheese,softened
1 8 oz. cool whip
1 box powdered sugar

Mix together and spread on top of crust. Top with 1 can of blueberry pie filling. (Can use any type of pie filling you like.)
--------------------------------

Dump Cake

2 (21 oz.) cans cherry pie filling
1 (20 oz.) can crushed pineapple
1 pkg. yellow cake mix
1/2 cup butter or margarine, melted
1/3 cup chopped walnuts, optional

Bake at 350oF for 30-40 minutes until top is golden brown and filling is bubbly.

OR

Spray crock pot w/ nonstick spray. Place pie filling in crock pot. Combine dry cake mix and butter (mixture will be crumbly). Sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2-3 hours.
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Reunion Apple Cobbler

2 cans of apple pie filling
1 box (dry, unprepared) Butter Pecan cake mix
1/2 c. (or a little more) of brown sugar
1/2 c. chopped pecans
cinnamon to taste
2 sticks of butter

Preheat over to 350 degrees.
In a large 9 x 13 baking dish, layer the following ingredients as follows:

apple pie filling..spread evenly in bottom of dish
Sprinkle cinnamon to taste
Spread cake mix evenly over apple pie filling. (I used a whisk to break up any large lumps in the cake mix before adding.)
Sprinkle with brown sugar and pecans. Melt butter in microwave safe bowl. Pour over cake mix, sugar, pecan layer. Bake for about 50 mins. or until lightly browned....the dessert will not be fully set upon removing it from the oven. Enjoy with ice cream if desired, but it is so good that you really won't need it!

Canned veggies, the base for a great soup.

Canned fruits, throw it in a blender, add yogurt and you have smoothies!

Use canned peas to make Creamed Peas on Toast.

Spicy Apricot Chicken Stir-Fry


Crushed red pepper flakes, canned apricots, pineapple chunks and frozen stir-fry veggies make for a quick, easy and delicious meal. You could try using canned green beans, asparagus etc if you really want to use all canned goods. Serve with your favorite rice recipe. I recommend coconut rice

INGREDIENTS
1 (15 ounce) can apricot halves, drained and chopped, juice reserved
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
1 tablespoon minced fresh ginger root
1 pound chicken breast meat - cut into strips
1 (16 ounce) package frozen stir-fry vegetables, thawed
1 (8 ounce) can pineapple chunks, drained
3 green onion, sliced



DIRECTIONS
Stir together apricot juice, soy sauce, cornstarch, garlic powder, onion powder, and red pepper flakes in a small bowl until the cornstarch has dissolved; set aside.
Heat vegetable oil in a wok over high heat. Stir in ginger, and cook until it begins turns golden brown, about 10 seconds. Add the chicken; cook and stir until the chicken turns white and begins to firm. Stir in the stir-fry vegetables, and continue cooking until the chicken is no longer pink in the center and the vegetables are hot.
Stir in the apricots, pineapple chunks, and apricot juice mixture. Bring to a boil, stirring constantly; cook until the sauce thickens and clears, about 1 minute. Stir in green onion before serving

1)You can make a great bean salad with mixed cans of beans and yellow and green string beans. Add onion slices and red pepper slices plus a bean salad dressing.
2)Corn niblets and peas in white sauce adding a can of flaked tuna to make "tuna a la king" served on garlic bread toast.
3)Using several cans of kidney beans and canned baked beans, you can make a chili by also adding browned ground beef and a can of stewed tomatoes and a can of tomato paste+ seasonings(herbs & spices)
4)Salmon patties with canned salmon.
5)Corn Soup with a can creamed corn





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