10,000 carob recipes

Chicken breasts braised in a peach and orange sauce with sauteed mushrooms, duck livers, and a hollandaise finish. Browned under the broiler for a golden glaze, this is dinner party elegance in one pot.

Horn and Hardart's classic baked macaroni and cheese with a from-scratch cheddar bechamel, a touch of tomato, and a hint of cayenne. The iconic automat recipe recreated at home.

Gourmet's chicken divan layers blanched broccoli and sliced chicken under a silky sherry velouté finished with whipped cream, lemon, and broiled Parmesan. A refined take on the American classic.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

BLT burritos wrap crispy bacon, fresh tomatoes, shredded lettuce, and mayo in warm flour tortillas. A no-cook lunch ready in 10 minutes that combines two classics into one handheld meal.

Quick pork fajitas marinated in orange juice, vinegar, cumin, and oregano then stir-fried with peppers and onions. From fridge to table in 25 minutes flat.

Bay scallops with pasta shells in a fresh tomato cream sauce made with white wine, shallots, basil, and reduced heavy cream. An elegant 45-minute seafood pasta dinner.

Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.

Grandma's spanakopita (Greek spinach pie) layered between buttered phyllo sheets and filled with feta, cottage cheese, eggs, and spinach. The classic Greek meze cut into diamond squares.

British raised sausage and egg pie in puff pastry: pork sausagemeat with sage and onion wrapped around whole hard-boiled eggs, baked golden. Serve hot with veg or cold with pickles.

Jalapeno cream cheese stuffed chicken breast wraps pounded chicken around a smooth, spicy jalapeno-and-herb cream cheese filling, then bakes it blanketed in more of the same. A jalapeno-popper twist on chicken.

Southern minced barbecue pork shoulder slow-boiled with vinegar, cayenne, and hot sauce, then chopped and seasoned. A tangy, vinegar-based pulled pork in the Eastern Carolina tradition.

Swiss cheese and sausage deep dish with a quick Bisquick crust and egg custard filling. A savory brunch bake with sausages arranged in a spoke pattern.

Escargot en croûte tucks snails into garlicky herb butter with Pernod and anchovy, sealed under golden puff pastry domes. A French appetizer with a dramatic tableside reveal.

Creamy Wisconsin-style beer and cheddar soup with chicken stock, heavy cream, and egg yolks. A pub-style soup with sharp cheddar tang and the subtle bitterness of beer.

Deviled eggs dressed up as tiny mice with olive ears, pimento eyes, and chocolate sprinkle "droppings." A hilarious Halloween appetizer kids will flip over.