10,000 carob recipes

London broil with a punchy garlic-mustard-Worcestershire marinade, broiled hot and sliced thin against the grain. The classic American budget-cut steak dinner done right.

Salad with warm goat cheese: crumb-coated Montrachet rounds fried to a golden crust over tender greens in a champagne-cider vinaigrette. A French bistro classic worth every step.

Yummy and hearty alfredo sauce with blackened chicken.

Rich French-style cream sauce with shallots, white wine, oyster juice, and butter. A San Francisco masterchef classic that pairs beautifully with seafood and shellfish.

Spinach and mushroom salad with crispy crumbled bacon, lemon-marinated mushrooms, and a tangy peanut oil vinaigrette with mustard and garlic. Crisp, fresh, and savory.

Flaky phyllo triangles stuffed with melted Monterey Jack, eggs, and fresh parsley, then brushed with butter and baked golden. A crispy, crowd-pleasing appetizer ready in 40 minutes.

Golden-browned chicken simmers in rich coconut milk with mushrooms, garlic, and a fragrant herb bouquet. This Caribbean-inspired one-skillet braise is comfort food with a tropical twist.

Lamb spinach pocket sandwiches with broiled herbed lamb patties stuffed with hard-cooked egg and olives, tucked into pita with fresh cucumber.

Pounded chicken breasts simmer in a quick mole-inspired sauce of cocoa, picante, cumin, and oregano with warm hints of cloves and nutmeg. Bold, spicy, and on the table in 30 minutes.

Creamy chicken casserole with Swiss cheese, cream of chicken soup, white wine, and a buttery herb stuffing crumb topping. Six ingredients and one baking dish.

Chicken paprikash: browned chicken breasts simmered in a creamy paprika sauce with cream of mushroom soup and sour cream. Hungarian-style weeknight comfort over noodles.

Mirliton casserole with ground beef, onion, bell pepper, and parsley topped with bread crumbs and baked until golden. A classic Louisiana Cajun side dish using chayote squash (mirliton) as the star vegetable.

Microwave eggplant with chopped tomatoes, green chilies, cumin, oregano, and melted Monterey Jack cheese. A low-calorie Mexican-inspired vegetable side dish.

Mexican omelet with melted cheese, green chiles, and a spoonful of casera sauce. Topped with sour cream and fresh cilantro for a fast, satisfying southwestern breakfast.

Easy recipe as refrigerated biscuits are used instead of making a dough.

Caramel pecan bars with a buttery shortbread crust topped with pecan halves in a honey-brown sugar caramel finished with cream. Makes 50 bars from one jelly roll pan.