10,000 carob recipes

Two-ingredient mango cream dip made with cream cheese and mango chutney. A sweet, tangy, and spiced dip that works with fruit, crackers, or as a spread for chicken sandwiches.

Grilled salmon with a honey mustard and soy sauce glaze brushed on just before it comes off the grill. Simple 4-ingredient glaze, 10 minutes on the grill, and dinner is served.

Broiled salmon fillets with a silky pureed fennel butter sauce seasoned with nutmeg and cayenne. An elegant seafood dinner with a French-inspired anise-sweet accompaniment.

Easy baked pork chops in a wine and sour cream sauce.

New Orleans-style barbecued shrimp swimming in spicy butter-beer sauce loaded with garlic, Worcestershire, cayenne, and rosemary. Skillet seafood meant for sopping with crusty French bread.

A quick and easy way to use up your leftover by making this delicious spread.

California pizza topped with melted cheddar, black olives, sliced avocado, alfalfa sprouts, sour cream, and crumbled bacon. A retro West Coast pizza in 25 minutes.

Great tofu with mushroom recipes, so delicious, we all love it.

An easy to make faux Alfredo sauce. This recipe, on further analysis, is too difficult for a person on crutches.

French spinach gratin with 3 pounds of fresh spinach, butter, nutmeg, creamy Mornay sauce, and Gruyere cheese baked until golden and bubbly. A classic bistro side dish.

Cheddar garlic biscuits made with Bisquick, sharp cheddar, and milk, then brushed with garlic butter while warm. The Red Lobster copycat that's ready in 30 minutes.

Æbleskiver: Danish pancake balls with cardamom-spiced sour cream batter and folded egg whites for cloudlike puffs. Cook in the traditional pan, dust with powdered sugar, dip in tart jam.

Butterflied leg of lamb marinated with olive oil, lemon juice, rosemary, bay leaf and black pepper, then grilled or broiled until charred outside and pink within. A six-pound centrepiece for Easter or summer cookouts.

Quick, easy and delicious. An Ideal busy week-day dinner.

Grilled veal rib chops marinated in lemon and shallots, served with a reduced cream sauce brightened with fresh chives and lemon juice. An elegant main course for special dinners.

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