5,740 carob recipes

Roast loin of lamb stuffed with soft-cooked apples, ginger, and lemon juice. An Irish-inspired main dish roast with sweet fruit tucked inside and garlic slivered into the fat.

The iconic Silver Palate apple cake loaded with chunky apples, walnuts, and apple brandy in a moist oil-based batter spiced with cinnamon, cloves, and mace. Finished with a warm glaze.

Roasted eggplant and pepper salad with celery, garlic, black olives, red wine vinegar, and oregano. A make-ahead Italian antipasto served at room temperature.

Polenta Toscana with rosemary and toasted walnuts sauteed in olive oil, stirred into creamy polenta. Serve it soft or cool it and slice into crostini. A simple Tuscan vegetarian side or appetizer.

No-bake Twinkie cake layered with chocolate pudding, crushed Heath bars, and whipped topping. Four ingredients, zero oven time, and pure nostalgic fun.

Polenta crostini topped with a savory porcini and cremini mushroom sauce. Crisp broiled polenta rounds stand in for bread, making this Italian appetizer naturally gluten-free.

Easy cherries jubilee ice cream pie folds chopped maraschino cherries into vanilla ice cream and freezes it in a chocolate crumb crust. Three-ingredient frozen dessert, no baking required.

New Orleans crab canapes: buttered toast rounds topped with creamy crab and gruyere-parmesan cheese balls, baked until bubbly. A classic French Quarter party appetizer.

Peanut butter spritz sandwich cookies with milk chocolate melted between two warm pressed cookies. Uses a cookie mix and cookie press for easy, impressive results.

Just 3 ingredients and one hour in the oven. Tender spaghetti squash strands tossed with golden shallot butter make an easy low-carb side dish the whole family will love.

Dairy-free pumpkin tapioca pudding made with rice milk, tapioca flour, and canned pumpkin. Vegan, gluten-free, and ready in under 20 minutes. Optional licorice root adds a unique twist.

Use this easy to make red chili gravy with enchiladas or with shredded or thinly sliced roast pork.

Venison marinated up to 48 hours in red wine, brandy, and aromatic herbs, then baked tender and served with a rich pan gravy, carrots, and onions. A hunter's reward worth the wait.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

Jazz up your winter repertoire with a tangy, colorful pomegranate dressing.

This variation on pancakes uses the yellow puffs of the dandelion, a good source of Vitamin A.