10,000 carob recipes

Satisfy your love for chili with this scrumptious casserole that will have you scooping out a second helping.

Is the barbecue broken? Don't worry, try this easy crockpot recipe that will have you enjoying every last bit of it.

Feed your craving for shrimp with this succulent dish made with a bit of garlic and cayenne pepper which gives it a wonderful taste.

If you're in a rush, slow down to try this succulent dish made with green chili peppers, almonds and avocado slices.

Creamy salmon casserole with potato soup, celery, and a crunchy shredded wheat topping. Ready in 30 minutes using pantry staples and canned salmon.

No one said you can't have brunch, so try this scrumptious dish made with eggs and slices of turkey and turkey bacon.

Invite chicken over for dinner with this savory recipe that will have you licking your lips!

Santa Fe chicken pounds chicken breasts thin, rolls them around green chiles and Mexican cheese, then pan-sears golden. Served with a fresh corn-tomato-cilantro salsa for a Southwest dinner.

Szechuan hot and sour shrimp stir-fried with garlic, ginger, and chili, then tossed with celery and bamboo shoots in a tangy wok sauce. Fast, fiery weeknight dinner.

Tomato-cheese calzones stuffed with melty mozzarella, tangy goat cheese, salami, and sundried tomatoes, folded into golden, individual pizza pockets. A gourmet twist on the classic calzone, baked until well-browned.

Velveted chicken and cashews with crunchy water chestnuts and green pepper, stir-fried in a hot wok. Chinese takeout favorite with restaurant-style tender chicken at home.

Slow-cooker smoked ham simmered in port wine and broth with plump golden raisins. An easy hands-off holiday main with rich, fruity depth.

Elegant crab and asparagus quiche with Parmesan, nutmeg, and a hint of cayenne baked in a flaky pastry shell. A show-stopping brunch centerpiece with just 5 filling ingredients.

Steelhead fillet Bonne Femme: poached in fish fumet, blanketed in white wine sauce and sauteed mushrooms, glazed with hollandaise under the broiler. A classic French seafood preparation.

Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.

Sauteed prawns on a silky shrimp-carrot cream sauce, crowned with crisp-fried julienned leeks. Restaurant-style plated dinner with three distinct textures.