10,000 chopped recipes

This version of the classic green bean casserole lightens the load without sacrificing the flavor or creaminess. Making your own french fried onions adds loads of crispy fried onion goodness.

Add a new meaning to meatball soup with this dish full of flavor.

Paneer tikka, cubes of Indian paneer marinated in spiced yogurt with tandoori spices, chaat masala, ginger, and garlic, then pan-fried golden and served with peppers and onions. A vegetarian Indian classic.

Shrimp and sea scallop stir-fry sears seafood and rainbow bell peppers, then tosses with cilantro, lime, sherry, and soy-coated soba noodles. A 35-minute restaurant-quality seafood dinner.

Chinese Chews are old-fashioned date and nut bar cookies baked low and slow, then cut into squares and rolled in granulated sugar. Chewy, dense, and butter-free.

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, tomatoes and a variety of spices.

Just like the name, this bread pudding is buttery, creamy and it looks beautiful as well. I adapted this recipe from Donna Hay magazine. If you love bread pudding, give it a try and you will love it.

Classic split pea soup made with a ham bone, onions, and carrots. Thick, hearty, and the perfect way to use up leftover holiday ham.

Creamy chicken spinach linguine in a Parmesan cream sauce with sundried tomatoes, pine nuts, and fresh basil. Golden floured chicken and wilted spinach make this a restaurant-style, Tuscan-inspired pasta dinner.

Cape May clam chowder is a Jersey Shore tomato-based chowder with fresh clams, sea scallops, bacon, and herbs. The Mid-Atlantic answer to the New England-versus-Manhattan debate.

Broiled chicken breasts stuffed with red bell pepper, Parmesan, and pine nuts, served with a fresh mango-papaya-coconut salsa spiked with ginger, lime, and jalapeno. A 45-minute dinner that's equal parts elegant and easy.

Penne with prosciutto and vodka sauce simmers crushed tomatoes with vodka, garlic, prosciutto, and a splash of cream into a silky pink pasta sauce. Topped with Parmesan and red pepper heat.

McCall's Creole jambalaya: a classic three-protein Louisiana rice dish with smoked ham, sausage, and shrimp, simmered with thyme, paprika, and bay in one pot. Serves a crowd, feeds all week.

Baked Cornish game hens stuffed with a buttery mushroom, celery, and herb mixture and roasted low until tender, then blasted hot to crisp the skin. Individual servings ready for a dinner party.

Earthy swiss chard and heirloom tomatoes combined with basil and mozzarella make an awesome one skillet main course.

Creamy broccoli cheddar soup with hearty pearl barley, garlic, and skim milk. High-fiber, lower-fat comfort in a bowl that's thick, cheesy, and deeply warming.