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One Pot Recipes
For Canned and Non-perishable Food
Note: Please test these recipes yourself. I test them, but I don't have a staff to double check everything. I sometimes make typos.
All recipes call for what I think of as the "regular" size can. It varies a bit, but is about 14 or 15 ounces. I don't specify the size if using this size can. I indicate if another size is
called for. All times are for a regular stove, so you'll have to adjust for your cooking surface.
I use a 12 inch cast iron skillet or a Dutch oven for just about everything.
I only use ingredients you can purchase in your grocery or warehouse store. You may have to try more than one store for some of the more weird ones, like "Just Whites." Just Whites are powdered egg whites found in the baking section of most grocery stores (at least in my area).
Your recipes are very welcome here. Please read the Recipe Guide before submitting yours.
Important Note: Buy several manual can openers!
Main Dishes
Beef Biscuit
Chicken Spaghetti
10 Minute Italian Meal
Camp Fire Supper
Baked Bean Crown Roast
Gin's Tuna Mac
Chicken Stew
Corned Beef and Rice
Corned Beef Hash
Easy Rice and Bean Wraps
Stir Fry Noodles and Rice
Tomato Macaroni and Cheese
Linguini with Clam Sauce (Red or White)
Ramen Casserole
Rice and Beans
Salmon Patties
Sweet and Sour Beans and Ham
Sweet and Sour Spam
Turkey and Dressing
Desserts
Carrot Cake
Fruit Cobbler
Peanut Butter Balls
Skillet Brownies
Breads
Corny Corn Bread
Flour Tortillas
Fried Indian Bread
Garlic Cheese Biscuits
Skillet Biscuits
Soups
Asparagus Soup
Hot and Sour Soup
Cassoulet
Chowder
Clam Chowder (Red or White)
Gluten Free Potato Soup
Potato Vegetable Soup
Toodle Soup
Crab Soup
Starch
Garlic Cheese Grits with Ham
German Potato Salad
Garlic Spaghetti
Mexican Hominy
Corn Fritters
Misc
Bacon Green Beans
Beet Slaw
Citrus Mallow Salad
Greek Pasta Salad
Mushroom Beans
Peas and Carrots Salad
Spinach Salad
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