10,000 carob recipes

Homemade stuffed crust pepperoni pizza: refrigerated dough rolled with string cheese tucked into the edge, topped with sauce, pepperoni, and mozzarella. Pizza Hut copycat, ready in under an hour.

Hamburg pie with ground beef, onion, and cheddar cheese topped with a Bisquick egg batter that bakes into its own crust. A quick weeknight dinner.

Sautéed chicken livers with onions and mushrooms in garlicky butter, dredged in pancake flour for a crisp crust. An old-school appetizer or budget dinner over rice pilaf.

Late to make dinner? Try using this simple recipe that will help you make a succulent meat loaf.

One-dish ham bake with broccoli, cream of mushroom and cheddar soups, and a Bisquick biscuit topping baked golden. A creamy, hearty casserole for eight with just 10 minutes of prep.

Creamy spinach casserole with cheddar, sour cream, and onion soup mix topped with buttery breadcrumbs. Classic side dish for holiday dinners and potlucks.

Rich, velvety crab Newberg in a sherry-laced cream sauce with egg yolks and a cayenne bite. This classic seafood dish comes together in just 20 minutes using the microwave.

Braised beef brisket slow-cooked with onions, carrots, garlic, and bay leaves until fork tender. Best made a day ahead for easy defatting and deeper flavor.

Stuffed red snapper fillets rolled around a savory bread crumb, scallion, and bell pepper filling. Baked with lemon and a hint of nutmeg for a quick weeknight dinner that feels restaurant-fancy.

No-bake peanut butter candy squares with toasted rice cereal, marshmallow creme, and butter. Chewy, crunchy, and only four ingredients.

Another delicious chicken casserole that will satisfy anyone's hunger without a problem.

Hawaiian Spam pizza topped with provolone, thin-sliced Spam, pineapple chunks, red onion, and green bell pepper on refrigerated pizza dough. Salty, sweet, and tangy in every slice.

Eggs a la Wedgewood layers scrambled eggs with bacon, mushrooms, sour cream, and cheddar in a make-ahead casserole. Assemble the night before, bake fresh for brunch crowds.

Greek beef pita with red wine-marinated flank steak seared in butter, stuffed into warm pita with yogurt, cucumber, lettuce, and tomatoes. Build-your-own style.

Roast onion, garlic, ginger, and whole spices until fragrant, blend with olive oil and lemon juice for a potent Ethiopian marinade that transforms tuna, pork, or beef.

Smoke roasted top round of bison: bison marinated in dark beer, soy, and balsamic for 72 hours, then slow-smoked over hardwood for a tender, richly flavored wild-game roast.