10,000 carob recipes

Add a little twist to your eggnog that is perfect for some quiet time around the fireplace.

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Seared Cervena Venison with Asian Pan Juice recipe

Pennsylvania Dutch-style pickled eggs and beets in a sweet vinegar brine with brown sugar. The eggs turn a stunning deep magenta after soaking for two days.

Blond brownies with brown sugar and butter base topped with almonds and chocolate chips: butterscotch-flavored bars baked until golden, named for the A-B-C toppings.

Fiddlehead fern salad with a warm butter vinaigrette, mustard, paprika, and chopped hard-boiled eggs. A classic spring side dish for foraged fiddleheads.

Norwegian meat salad with julienned lamb or veal and ham in a creamy vinaigrette, garnished with sliced egg and pickled beet. A hearty Scandinavian main dish salad.

Reuben casserole with layers of sauerkraut, corned beef, Swiss cheese, and Thousand Island dressing topped with buttery bread crumbs. All the deli sandwich flavors in one dish.

Spinning out the juice from cherry tomatoes makes the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Jumbo cream cheese peanut butter cookie: one giant cookie-dough pizza slathered with fluffy peanut butter cream cheese frosting and chopped peanuts. A sliceable dessert for 12 in 45 minutes.

Chocolate chip pancakes made with pancake mix, served as a sandwich with vanilla ice cream or whipped cream between two warm cakes. A fun weekend breakfast or dessert.

A three-layer Jello salad with strawberry-banana gelatin hugging a creamy center of cream cheese, sour cream, and chopped walnuts. Retro potluck royalty served on crisp lettuce leaves.

Cream cheese and sour cream filled crepes topped with strawberries flambeed in strawberry liqueur and kirsch. A Brennan's classic that brings the drama.

Traditional Swabian meat dumplings made with ground beef and pork, seasoned with nutmeg and parsley, simmered gently in salted water. Serve in hot beef broth for a cozy German soup.

Steamed salmon fillets crowned with a bright orange-thyme butter sauce. A four-ingredient dinner that leans on quality fish and citrus to do the work.