5,631 popper recipes

Let the aroma of a succulent pork roast fill your kitchen with this simple recipe that's easy to understand.

A stunning composed salad of fresh corn, peppers, squash, zucchini, and Japanese eggplant on peppery arugula, dressed in walnut oil and rice vinegar.

Sliced pepper steak tossed in a creamy Thai peanut sauce with jalapeno, ginger, lime, and yogurt, served over jasmine rice. A rich, nutty, spicy beef dinner ready in 35 minutes.

Make your family go crazy over this succulent crockpot dish made with lean pork chops and spices of your choice.

Caprese-style tomato basil and mozzarella salad drizzled with olive oil and cracked black pepper. A fresh no-cook summer salad with only 5 ingredients and 20 minutes of prep.

Old-fashioned uncooked cucumber relish with onions and vinegar. Chop, salt, pack in jars, and let time do the work. Ready after one month of curing for a tangy, crunchy condiment.

Elva's carne guisada with beef chuck braised in a cumin-spiced gravy with Rotel tomatoes, onion, and bell pepper. Tex-Mex comfort food ready in 40 minutes.

Don't let your eggs look lonely, use this recipe to add a variety of vegetables to make your breakfast enjoyable!

Another succulent beef roast that is seasoned and cooked to perfection. Nothing beats the succulent aroma it fills your kitchen with!

Elaborate muffuletta with homemade olive salad loaded with roasted red peppers, jalapeños, fresh vegetables, and oregano. Broiled until the cheese melts for a hot, gourmet sandwich experience.

Boiled shrimp stuffed with a spicy cream cheese filling made with pickled jalapenos, garlic, and fresh cilantro. A crowd-pleasing cold appetizer that's ready in 20 minutes with bold Tex-Mex flavors.

Silky sweet corn coulis made from fresh corn kernels and cob broth, strained smooth and finished with butter and cayenne. A refined sauce for shrimp and corn ravioli.

Tomato cups marinate fresh tomatoes, green pepper strips, and onion rings in oregano-basil vinaigrette. A simple Italian-style summer salad you toss together in 10 minutes.

Grilled rainbow trout fillets marinated in lemon and olive oil, served with a chunky salsa of fire-kissed eggplant, red and green bell peppers, scallions, and black olives.

Maple-roasted acorn squash, creamy Gorgonzola, and melty mozzarella on a crispy crust, topped with peppery arugula. This vegetarian fall pizza is seasonal eating at its finest.

Fennel and carrots cooked slowly in an seasoned olive oil.