10,000 carob recipes

Cheesy garlic bread broiled with a butter spread loaded with fresh Romano, Parmesan, garlic, and parsley. Golden, bubbly, and ready in 10 minutes flat.

Lebanese-style eggplant casserole with mushrooms, tomatoes, garlic, and basil layered and baked with Parmesan. A simple vegetarian bake with a flour-thickened tomato sauce.

Tired of the same old nachos with cheese? Well try this new rendition that is sure to be one of your favorites. Quick, easy, yummy!

It is a very light salad, wheat berry with red fruits, an excellent combination, you can serve it as a dinner, or with any main dish. It is always a good option.

Low calorie seven layer salad with crisp lettuce, sweet peas, reduced-fat cheddar, turkey bacon, scallions, water chestnuts, and hard-boiled egg. Vinaigrette on the side keeps it light. A potluck classic, slimmed down without losing the layers.

Szechuan chicken in sesame paste with toasted peppercorns, green tea, ginger, and red pepper flakes, served cold in lettuce wraps. A spicy, make-ahead Chinese appetizer.

Family's Favourite Chestnut Stuffing for Poultry recipe

Baste and Bake Chicken inspired by Boston Chicken uses a honey-lime-paprika basting sauce on bone-in chicken breasts, baked uncovered until deeply browned. The foil-rest step keeps every bite juicy.

Open-faced cheddar sandwiches broiled with a creamy cheese spread made from sharp cheddar, cream, hard-boiled egg, pimento, and olives, topped with crossed bacon slices until bubbly and crisp.

Kokt Orrett, a traditional Norwegian poached trout in vinegar water, served with whipped parsley butter and lemon wedges. A gentle, minimal cooking method that lets fresh trout speak for itself.

Salmon scallops pounded paper-thin, flash-cooked in seconds, and served over wilted garlicky spinach with a bright lemon-parsley pan sauce. French bistro technique for sky-high quality dinner.

A big-batch, three-meat chili of beef, pork, and chicken, with the beef marinated overnight in burgundy wine, then slow-simmered for hours with beer, Sauterne, and a wallop of chiles. Serious chili for a crowd.

Quick Southwestern roll-ups with roast beef, cheddar, salsa, and shredded lettuce wrapped in flour tortillas. A 10-minute no-cook lunch or snack.

Making your own mayonnaise is one of the most magical things you can do in your kitchen. You transform common ingredients into a legendary, luscious sauce – and it is in fact a cold sauce.

New Orleans oyster loaf fills a hollowed, butter-toasted French bread with hot sauteed oysters, Tabasco, and optional cream. La Mediatrice is a classic Gulf Coast peacemaker sandwich.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.