10,000 chopped recipes

Maple butter frosting made with real maple syrup, butter, powdered sugar, and chopped walnuts or pecans. A rich, caramel-sweet buttercream for spice cakes and autumn baking.

Montessori muffins made with whole wheat flour, molasses, and chopped prunes. No refined sugar, just earthy sweetness from molasses and fruit. A wholesome, kid-friendly muffin with real ingredients.

Three-ingredient lettuce hamburger relish blending chopped lettuce with mayonnaise and prepared yellow mustard. A creamy, crunchy spread for burgers, brats, and grilled sandwiches.

A quick Cajun red beans and rice with canned kidney beans, chopped sausage, Creole seasoning, and Louisiana hot sauce. Thick, spicy, and on the table in 30 minutes for a weeknight taste of New Orleans.

French apple spice cake with cinnamon, nutmeg, allspice, chopped walnuts, and raisins. An oil-based one-bowl cake that starts by macerating apples in sugar.

Praline ice cream cake bakes softened vanilla ice cream right into a graham-cracker crumb batter, then finishes with sour cream caramel topping and chopped pecans.

Avocado halves filled with crabmeat salad, topped with chopped egg and garnished with anchovies, pimiento, and olives. Served with a tarragon-chervil herbed mayonnaise dressing on the side.

White chocolate pecan chunk cookies baked low and slow at 300F for tender, soft-set centers. Hand-chopped white chocolate bars give bigger pools than chips, plus toasted pecans for crunch.

Fresh fig halves stuffed with semisweet chocolate chips, chopped fresh mint, and toasted almonds, then baked until warm and melty. An elegant 4-ingredient bite for fig season.

Brazilian pepper and lemon sauce (molho de pimenta) with fresh lemon juice, chopped jalapenos, onion, and crushed garlic. A sharp, fiery condiment traditionally served alongside feijoada.

Retro shrimp mousse dip with cream cheese, tomato soup, mayonnaise, and chopped shrimp set with gelatin into a firm, scoopable spread. A make-ahead party appetizer that's been stealing the show at potlucks for decades.

Creamy no-fail chocolate fudge with a secret ingredient: process cheese. Melts into a rich, smooth candy loaded with cocoa and chopped nuts that nobody will guess.

Mushroom wild rice pilaf with butter-sauteed mushrooms, chopped pecans, lemon juice, and parsley. A nutty, earthy side dish cooked in beef bouillon.

Zucchini quick bread with two cups of grated zucchini, cinnamon, vanilla, and chopped nuts baked into a moist, oil-based loaf. The best way to use up summer zucchini.

Thai-style peanut shrimp pasta with creamy coconut milk sauce, crisp bean sprouts, chopped peanuts, and scallions. A weeknight 30-minute fusion noodle bowl.

Oatmeal pancakes with chopped Jonathan apples and pecans, cooked in butter until golden. Hearty, rustic breakfast pancakes with fruit baked right into every bite.