10,000 carob recipes

Tiny pasta shells tossed in a creamy Monterey Jack sauce with shrimp, minced clams, and a splash of dry sherry. A cozy, one-skillet seafood pasta ready in 45 minutes.

Traditional Cumberland sausage made with pork shoulder, back fat, nutmeg, mace, and a touch of smoked bacon. Hand-mixed, stuffed into casings, and baked until golden and snappy.

Roquefort mousse blends pungent French blue cheese with cream cheese and butter, then lightens it with whipped cream and beaten egg white into a chilled molded appetizer. Sharp, airy, and built for a wine and cracker board.

Crustless spring vegetable pie layered between fresh breadcrumbs with carrots, cauliflower, peas, scallions, eggs, feta, and thyme. A vegetarian quiche-style main that bakes in 25 minutes.

Original Dallas jail house chili, a true Texas bowl of red: all beef, no beans, slow-simmered with chiles, cumin and garlic, then thickened the proper way with masa harina.

Hamburger boat stuffed French bread loaded with seasoned ground beef, mushrooms, tomato sauce, and melted mozzarella. A fun, crowd-friendly dinner ready in 25 minutes.

Low cal crab dip blended from reduced-fat cream cheese, light sour cream, sharp cheddar, fresh crab meat, and a kick of horseradish. The lighter take on a party staple, no oven required.

Traditional British raised meat pie with pork, veal, and ham surrounding a line of hard-boiled eggs, sealed in pastry and set with savory gelatin. Served cold in slices.

No-crust spinach pie with ricotta, eggs, sauteed mushrooms, and red peppers. A crustless, low-carb take on spinach quiche that comes together in minutes.

Tuscan lemon chicken marinated overnight in olive oil, lemon, garlic, and rosemary, then roasted until the skin turns golden and crisp. Bright, herby, and simple, a sunny Italian roast for any night.

Spinach phyllo rolls stuffed with garlic spinach, ricotta, mozzarella, and Parmesan, baked until golden and crispy. A light, flaky weeknight dinner or appetizer.

Silky Chinese steamed egg custard with clams and shrimp, set over a savory broth and finished with oyster sauce and chives. Gentle steaming and a quick strain give it a flawless, custard-smooth texture.

Individual cheese and tomato souffles made with Swiss, Parmesan, tomato paste, and a splash of dry sherry. Puffy, golden, and served straight from the ramekin.

Pizza horns roll bread dough triangles around pizza sauce, mozzarella, pepperoni, and green pepper, then bake into golden crescent-shaped pinwheels. Party-perfect handheld pizzas with frozen dough.

Spit-roasted leg of lamb basted with garlic butter and served with a fiery drunken sauce of tequila, chili powder, serrano peppers, red wine, and grated cheese. Mexican-meets-grill showstopper.

Shrimp linguine with a quick cream sauce of Swiss, blue, and parmesan cheeses, fresh tomato, garlic, and oregano. Restaurant-style seafood pasta on the table in 30 minutes.