10,000 chopped recipes

Chocolate cherry pecan cake, using a box cake mix. "Dump" in the ingredients, bake and enjoy.

Easy Chinese sesame beef strips and broccoli. With both stir-fry and microwave directions. Colorful with punchy Asian flavor.

A delicious pasta dish made with a bolognaise sauce, eggs, milk and grated cheese then baked in the oven. A traditional Maltese dish the whole family will love

My favorite pierogi are filled with the veal lung or the brown lentils. Why not to combine these ingredients into the one filling?

A savory bean and ham soup that is simmered to perfection in your crockpot or slow cooker.

An easy make-ahead side dish. Highlights the flavor of each ingredient.

I love this sauce! The sodium in a whole pot is less than the amount in one serving of "heart healthy" jarred sauce.

A very tasty and light soup, and also packed with goodness. It certainly helped me use up some of the garden-fresh tomatoes that tasted amazing, and it warmed me up instantly, an ideal soup for fall.

Baked in a flavorful white wine and cilantro sauce, tons flavor is packed into fish during the baking, and it comes out juicy, tender and falls apart.

Bennigan's potato soup copycat with diced potatoes, ham and chicken stock, and a roux-thickened milk finish. The Irish-pub-style creamy potato soup that turned a chain restaurant into a cult favorite.

Quick chocolate banana bundt cake doctors a devil's food cake mix with mashed banana, sour cream and pudding for a dense, ultra-moist crumb. Studded with walnuts and drizzled with chocolate icing.

A velvety chilled soup made with strained yogurt, ripe tomatoes, fresh dill, and a bright splash of white wine vinegar. This no-cook vegetarian recipe is refreshing, tangy, and ready to serve after a few hours in the fridge.

Turkey leftover soup is a creamy post-Thanksgiving bisque with wild and white rice, scallions, crumbled bacon, cubed turkey, and a splash of sherry. The Friday lunch that makes Thursday's bird worth it.

Make this moist and delicious frittata for breakfast. It provides you with enough nutritions that you need to power through the whole morning before lunch hunger arrives, and needless to say that it's so tasty. Serve it with a slice of whole grain toast and grape fruit.

I sometimes pan fry these then let them simmer for at least an hour in a spicy Moroccan tomato sauce (recipe to follow). I usually serve the kefta with couscous, a vegetable, some cucumber yogurt sauce, and warmed pita.

It was a chickpea day for me yesterday. Made two different chickpea salads, this is one of them and comes from our member "Franklinfamily". The flavor was refreshingly delicious.