10,000 icing recipes

Classic Knorr-style spinach dip with sour cream, mayo, water chestnuts, green onions, and dry vegetable soup mix. The overnight-chill party dip everyone hoards.

Turketti casserole bakes leftover turkey or chicken with broken spaghetti, cream of mushroom soup, and bubbly melted cheddar. The best way to use up holiday turkey in one cozy, crowd-pleasing dish.

Magenta millet pilaf pressure-cooked with beets, then finished with fresh orange juice, orange zest, and mint. A vibrant vegan whole grain side dish.

Mesa squash fry with sunflower seeds: roasted Anaheim chile, garlic, fresh corn kernels, julienned zucchini, red bell pepper, and a toasty seed finish. A Southwestern three-sisters-style vegetable side.

Hash-brown medley is an oil-free breakfast skillet of potatoes, green pepper, onion, corn, and tomato cooked in water. A healthy, vegan-friendly breakfast side with no added fat.

Thai lemongrass stir-fry with crispy fried tofu, long beans, broccoli, and a fresh-pounded chili-galangal paste. Vegetarian Thai vegetable dish with bright aromatics and real wok heat.

Creamy corn chowder with potato, creamed corn, whole kernel corn, and an egg-thickened broth. A rich, old-fashioned soup that comes together in 35 minutes.

Vegan vegetable lasagna stacked with mashed tofu ricotta, sauteed mushrooms, cauliflower, swiss chard, and tomato sauce. A dairy-free, plant-packed casserole that holds its own against the classic.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

Spicy hash browns for a crowd with ham, jalapenos, green peppers, pimentos, cayenne, and melted cheddar layered between crispy grated potato. Feeds 50 for brunch or a big event.

Kirghiz baked beef casserole with curried flank steak, dried apricots, apples, raisins, prunes, and yogurt. A Central Asian-inspired dish where sweet fruit meets savory spice.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Hot avocado and shrimp soup pureed with chicken broth, finished with sour cream and chives. A silky, rich soup with a velvety green color.

A fluffy folded omelet topped with a creamy chicken sauce loaded with mushrooms, green pepper, pimentos, olives, and chives. Dinner-worthy eggs ready in 20 minutes that turn leftovers into something elegant.

Chilled avocado soup blends buttermilk, ripe avocado, cucumber, and lime into a no-cook bowl with a green hot-sauce kick. Cold, creamy, and ready straight from the blender for hot-weather lunches.

Pork with cumin braises cubed pork shoulder with bacon, tomatoes, potatoes, and a bright orange-lime accent, finished with sour cream. A Mexican-inspired stew with toasted cumin warmth.