10,000 carob recipes

Oven-baked spareribs on a bed of sauerkraut with grated carrots, chopped apple, tomato juice, brown sugar, and caraway seeds. Feeds 10 with just 10 minutes of prep.

Impossible quesadilla pie: a self-crusting Bisquick pie loaded with green chiles, cheddar, eggs, and milk. Blender-mixed, oven-baked, ready in under an hour. The retro Mexican-inspired weeknight dinner.

Broiled chicken quarters rubbed with pressed garlic and rosemary, basted with chicken broth and topped with slivered garlic. A simple, 5-ingredient garlic-forward roasted chicken.

Italian balsamic chicken: grilled chicken breasts marinated in balsamic, olive oil, and herbs, then sliced into strips for salads, wraps, or antipasto boards. Meal-prep friendly protein with big flavor.

Chimichangas with seasoned ground beef and enchilada sauce wrapped in tortillas and fried crisp. A Southwestern restaurant classic ready in 30 minutes.

Grilled hoisin chicken breasts marinated in hoisin sauce, rice wine, olive oil, and fresh thyme. Five ingredients and ready for the grill in 30 minutes.

Giant stuffed hero sandwich baked in homemade dough with layers of ham, salami, Swiss, cheddar, sauteed peppers and onions, and Dijon mustard. A party-sized hot sub that feeds a crowd.

Red snapper parfait layers Creole-spiced seared snapper with a tropical papaya-coconut salsa in chilled glasses. A bright, sweet-and-spicy seafood starter dressed up in lime, cilantro, and jalapeno.

Shrimp and red pepper strips wrapped in Canadian bacon, marinated in a teriyaki-hoisin-chili glaze, and cooked in minutes. A sweet, savory, smoky appetizer that's impossibly easy.

Szechuan-style tangerine beef stir-fried with dried orange peel, chili peppers, and roasted peppercorns. Flank steak marinated in soy, ginger, and rice wine.

DIY pancake batter from scratch with flour, eggs, milk, butter, and baking powder. The seven-ingredient pantry recipe that beats any boxed mix for fluffy weekend pancakes.

Skin-on chicken breasts pan-seared French bistro style, finished in the oven, and drizzled with a quick orange-tarragon pan sauce mounted with cold butter. Ready in 30 minutes for a weeknight dinner that eats like restaurant food.

Fiddlehead fern and ham casserole layered with herb white sauce and topped with buttered bread crumbs. A New England springtime comfort dish using foraged fiddleheads.

Easy runzas made with crescent roll dough, ground beef, cabbage, and onion soup mix. A shortcut version of the classic Nebraska meat-and-cabbage pocket.

Grilled chicken marinated in gin, lemon juice, lemon zest, and fresh oregano. The juniper botanicals in the gin add a piney, herbal depth to the marinade.

Whole trout braised in white wine and fish stock with shallots and thyme, finished with a silky cream and herb butter sauce. An elegant weeknight fish dinner in just 40 minutes.