10,000 carob recipes

Two-layer diabetic-friendly brownies with an unsweetened coconut bottom and a chocolate top, made with sugar substitute. Low-fat, mailable, and perfectly portioned into 32 small bars from one 8-inch pan.

Vegetarian rice soup Florentine with brown rice, spinach, leeks, scallions, and garlic in a light vegetable broth. Simple, wholesome, and ready in 45 minutes.

A favorite among kids and kids at heart is the Colonel’s Mac aroni and cheese which was originally made fresh daily. Now it comes premade and is cooked in an oven, like it originally as when it was made fresh.

It's tasty, and an easy meal to make on a weeknight. The dill and lemon were great together.

Macaroni and TVP skillet mix, a shelf-stable pantry blend of dry elbow pasta, textured vegetable protein, and herbs. The make-ahead vegetarian one-pot dinner kit ready to cook in 25 minutes.

A fruity and scrumptious salad made with golden delicious apples and walnuts that's perfect for the Autumn season.

Chocolate lovers will adore this rich and decadent cake that has a taste that will melt your heart!

Another tasty pickling recipe that you can pass on to your sweet Grandmother.

A succulent pork tenderloin dish that's great to serve when eating with family or friends.

A supe'ed up version of a White Russian. Tastes so smooth and delicious, but look out...it'll throw you for a a loop. My favorite drink!

Curry-spiced ground beef, potatoes, and peas folded into flaky crescent roll triangles with a sweet-heat honey lime dipping sauce. A quick Indian-American fusion appetizer ready in 30 minutes.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.

White chocolate truffles with orange liqueur and zest, rolled in powdered sugar. Only 5 ingredients, no baking required, and they freeze beautifully for weeks.

Sagh is a simple Indian spinach side cooked with butter, ginger, and a pinch of sugar. Wilted down and warming, it pairs with any curry or flatbread.

Sea vegetables ran be added to soups or salads, cooked alone or with other vegetables, and even brewed into teas. Their versatility in the kitchen is as wide as the ocean. When dried, the succulence and qualify of sea vegetables is not as apparent as when fresh, so it is important to choose a brand you can trust.

House BBQ dry rub built on paprika, chili powder, cumin, coriander and curry, with a whisper of cayenne and thyme. Mix-and-rub spice blend for grilled meats, ribs and chicken. Pantry staples only.