10,000 popper recipes

Curried ground beef casserole with chopped apples, dried apricots, and milk-soaked bread baked until set. Serve with chutney, coconut, raisins, and sunflower seeds.

Silky anchovy spread mellowed with milk, enriched with Bel Paese cheese, and spiked with lemon and capers for elegant toast points that taste fancy but take minutes.

You will love this tasty side dish that is full of vegetables like broccoli florets, cauliflower and green bell peppers.

Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.

Miniature quiches loaded with cheddar, bell pepper, and Tex-Mex spices. Crustless, two-bite party appetizers baked in a muffin tin until the centers just set.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Loaded potato and buffalo chicken casserole piles spicy roasted potatoes with hot-sauce-marinated chicken, then a loaded topping of cheese, bacon, and green onion. A bold, hearty bake that eats like buffalo wings and loaded fries in one dish.

Light fettuccine Alfredo made with skim evaporated milk instead of cream. Parmesan, green onions, and parsley create a thick, creamy sauce without the heavy calories.

Tender chicken breasts rolled around a garlic-herb butter filling, coated in seasoned cracker crumbs, and baked until golden and fork-tender. All the buttery goodness of classic Kiev without the deep fryer.

Sliced tomatoes with raw salsa: ripe tomato slices over a bed of alfalfa sprouts, topped with a chilled fresh salsa of green pepper, scallions, cilantro, cumin, and apple cider vinegar.

Ratatouille pizza with eggplant, yellow squash, bell pepper, and red onion on a quick Bisquick crust. A veggie-loaded, mozzarella-topped pizza ready in 40 minutes.

Neapolitan spaghetti sauce slow-simmered for 3 hours with ground beef, three forms of tomato, whole chili peppers, and sliced stuffed green olives. Rich, thick, and full of heat.

Crispy flour-dredged soft-shell crabs served on a pool of creamy tomato sauce with creme fraiche, cumin seeds, celery seeds, garlic, and shallots. A restaurant-worthy crab dish with a make-ahead sauce.

Runzas: Nebraska's German-Russian beef and cabbage hand pies wrapped in sweet yeast dough. The Plains state classic, baked golden and stuffed full of seasoned beef.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Chilled herbed vegetable soup pureed with carrots, tomatoes, red potatoes, and red peppers, then blended with buttermilk, marjoram, thyme, and lemon juice. A creamy cold summer soup.