10,000 popper recipes

Make-ahead chicken and wild rice casserole loaded with mushrooms, red bell pepper, celery, and low-fat cheddar. Assemble the night before and bake when you're ready. Feeds a crowd.

Oven-fried orange roughy coated in seasoned crumbs and baked in butter for a crispy crust without deep frying. A lighter, less messy take on breaded fish fillets.

Avocado and grapefruit salad pairs cool, buttery avocado with bright, tart grapefruit segments under a grapefruit-juice vinaigrette. A refreshing, vegan winter salad that's ready in minutes.

Hearty pasta e fagioli with ground beef, red and white kidney beans, and tender vegetables simmered in a rich tomato-beef broth with shell pasta.

Turkey primavera with browned turkey tenderloin cubes in a hearty tomato-beef broth sauce with mushrooms, green peppers, and herbs. Served over fettuccine or spaghetti with Parmesan.

Anglo-Indian curry sauce with caramelized onions, fresh ginger, ripe tomatoes, cilantro, cayenne, and garam masala pureed smooth. A versatile base sauce for chicken, lamb, or vegetables.

Crockpot orange chicken: tender chicken breasts slow-cooked with carrots, peppers, ginger, and orange juice concentrate, then served over rice. A lighter, dump-and-go take on takeout.

If you're feeding a large group of people, then try making this scrumptious dish that will satisfy everyone's hunger.

Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.

Camarones al ajillo with shrimp sauteed in generous olive oil, fresh garlic, hot sauce, and lemon. A classic Spanish-style garlic shrimp appetizer ready in 20 minutes.

Carrot and apple soup with marjoram: a silky pureed soup built on slow-softened carrots, apples, and onions, finished with fragrant marjoram. Naturally sweet, dairy-free, and ready for a crusty bread dunk.

Green bell peppers stuffed with seasoned ground beef and onion, smothered in a homemade cheddar cheese sauce and baked until bubbly. A hearty family dinner that serves four.

This is a great dinner side dish to accompany almost any kind of meat, poultry, or fish. Or serve for lunch with a salad.

This is not called chicken dopiaza by M. Jaffrey. But last night I was at my favorite Indian restaurant here and I asked the owner what chicken dopiaza was and he told me it was this.

Stuffed flank steak rolled with a mushroom, herb, and bread crumb filling, browned in bacon fat, and braised in beef broth with a Dijon mustard gravy.

Salmon corncakes flake poached salmon with sweet corn, shallots, peppers, and cilantro into pan-fried cracker-crumbed patties. Pacific Northwest meets Southwestern in one crispy bite.