10,000 carob recipes

A quick, easy and delicious sichuan beef stir-fry with varieties of fresh veggies. Frozen vegetables also work perfectly well.

Delicate flakey poached fish fillets topped with juicy cherry tomato-basil dressing.

Instead of frozen veggies we used fresh broccoli and cauliflower and steamed them part way. We also used swiss cheese instead of cheddar and the results were surprisingly good.

Miniature pumpkin soup served in hollowed roasted pumpkin shells with sage, onion, and Parmesan. Dramatic individual-portion fall starter that doubles as edible tableware.

This Greek stye salad uses quartered cherry tomato, after sitting for half an hour, spin most of the juice out, which makes a not watery salad, then reduce the juice with other spices to create a tangy dressing, and the black olives, cucumbers and feta cheese together create this flavorful, succulent, and refreshing salad.

Cream cheese broccoli onion soup, a richer take on broccoli soup that uses cream cheese for body instead of a roux. Sweet onions, frozen broccoli, and a bright squeeze of lemon at the end.

Creative presentation and tastes so good! We like to make these for a St. Patrick's Day breakfast to add a bit of Irish green to the plate.

We use zucchini to make these pancakes, with parmesan cheese and shallots, very tasty.

Sauteed mushrooms and green onions is cooked into the omelet, adding extra texture and taste, with a cup of orange juice, a great day starts from a good breakfast...

Spicy sesame beef stir-fry with crisp-tender broccoli and sweet peppers in a gingery soy-garlic sauce. The beef is coated in sesame seeds and seared fast for a quick weeknight wok dinner, gluten-free with tamari.

Instead of cooking in the pan, this omelette was baked in the oven. It took no time to make, and very easily scaled down. Sean made a 1-serving sized omelette, baked in a 8-inch skillet, and it turned out great. Tasty and filling!

Cheesecake pumpkin pie layers a graham-pecan crust with a creamy pumpkin-cream cheese filling spiced with cinnamon, ginger, nutmeg, and cloves. Hybrid Thanksgiving showstopper.

A favorite has to be the buttermilk biscuits, they are so light and fluffy, they just melt in your mouth. They were made fresh daily in every store. Now due to the popular demand of these biscuits, they come frozen.

we didn't use up the whole filling from Greek croustade, then we used the leftover filling and made some phyllo muffins, they came out so cute, delicate and delicious. Being creative!

Even finicky kids will eat cauliflower with an easy creamy cheese sauce! And Mom's love how quick and easy this one dish casserole comes together.

Lemon herb lamb roast rubbed with lemon zest, rosemary, and thyme, served with a tangy yogurt pan sauce. Boneless leg of lamb roasted to a rosy medium for Easter or Sunday supper.