10,000 chopped recipes

A creamy and colorful soup that is perfect for a chilly Autumn day. Best served with a slice of bread or crackers.

Serve this rich and creamy shrimp over cooked rice, toast points or pasta.

A delicious and succulent dish that will have you and your friends licking your lips and fingers!

This is a great way to use up some leftover turkey breast. Not to mention after the holidays we all need a little weight watcher help!

Hearty vegetarian chili built on TVP, kidney beans, tomatoes, and green chiles. A high-fiber, low-fat one-pot meal seasoned with cumin, oregano, and chili powder. No meat, no soaking dried beans, ready in under an hour.

A moist yet delicious cake is made with whole wheat flour, pineapple, coconut, and, walnuts. It is super moist and packed with great flavour. Enjoy one slice or two without feeling guilty.

Balsamic cranberry chutney simmers fresh cranberries with port wine, orange, dried apricots, and cherries, then warms it with cinnamon, clove, and nutmeg. A sophisticated, tangy-sweet upgrade on the canned stuff.

Vegan black bean chili with smoky chipotle and chewy seitan stand-in for meat. A 45-minute one-pot chili that delivers serious depth and heat without animal protein.

Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.

Rich and packed with flavor but without the unhealthy fats. Slightly sweet carmelized onions and sundried tomatos topped with cheese on crispy toast (crostini).

They were super easy to make, tasted buttery, cheesy, fluffy and flaky, with the aroma from basil. They can be served pretty much with all the main courses, or just eating them directly is yummy enough!

This is a recipe I made for a food styling course from a cookbook. The assignment was to duplicate the look and feel of a recipe from a magazine or cookbook. This is a modified recipe that came from the book Healthy Appetite by Gordon Ramsay.

Indian-style tomato date chutney slow-simmered with vinegar-soaked chilies, ginger, garlic, and warm whole spices. Sweet, tart, and lasts six weeks in the fridge.

Very Good. The breading was loose so I think I would brown it next time.

German potato salad in a warm, tangy dressing of broth, white wine vinegar, mustard and a touch of sour cream, poured over still-warm sliced potatoes so they soak up every bit. Served at room temperature with fresh dill.

I got this recipe out of a magazine a few years back and I have made it a lot. The person who submitted it said it won her a blue ribbon, she also said she was a six-time Pillsbury Bake-Off finalist. I had no way to confirm this but the recipe sounded good and when I tried it I loved it.