5,740 carob recipes

Rocky road cheesecake cups with a chocolate wafer crust, cocoa-sour cream filling, mini marshmallows, and chopped almonds. Individual-sized cheesecakes baked in muffin cups.

Make-ahead frozen French toast using Texas toast soaked in an egg, milk, vanilla, and nutmeg custard. Freeze, then bake from frozen for a quick hot breakfast.

Sauteed venison liver with butter-fried apple slices, brown sugar, and cinnamon. A quick wild game recipe garnished with crisp bacon and tomato wedges.

Vegetarian stuffed bread ring filled with spinach, ricotta, mushrooms, and mozzarella, rolled into a circle and baked golden. A low-calorie savory stromboli.

Orange spirited carrots cooked in the microwave with vodka, butter, orange zest, and a touch of sugar. A quick glazed carrot side dish ready in 20 minutes.

Dutch-style chicken fillets coated in a mustard-egg batter, pan-fried in butter, and served over sauteed leeks with fresh red currants and Granny Smith apple. Sweet, tart, and savory in every bite.

Beef sirloin kabobs with tri-color bell peppers and mushrooms in a honey-Dijon-lemon marinade. Broiled or grilled skewers with oregano, served over wild rice.

Crunchy cream cheese veggie spread with grated carrots, radishes, chopped nuts, onion, and green pepper. A versatile no-cook spread for sandwiches, crackers, or lettuce rollups.

Madras dip with curry powder, sour cream, diced hard-boiled eggs, and grated vegetables blended smooth. A tangy, curry-spiced party dip served cold with corn chips.

Mackinac Island omelet with whipped egg whites, sharp cheddar spread, and warm strawberry-almond preserves on top. A puffy, soufflé-style Michigan brunch classic.

Filipino ginisang ampalaya with bitter melon, pork, shrimp, and scrambled eggs in a savory patis sauce. A classic Pinoy ulam best served hot over steamed rice.

Lean pork breakfast patties made with ground pork loin, bran flakes, apple juice, fennel, and rosemary. Broiled sausage patties with Italian-herb flavor and less fat than store-bought.

Crispy baked chicken livers dipped in butter and bread crumbs, served with a tangy ketchup-mustard dipping sauce. A retro party appetizer ready in 25 minutes.

Pine nut dressing with sauteed ground beef, onions, and toasted pine nuts tossed with orzo pasta. A savory, Middle Eastern-inspired stuffing ready in 20 minutes.

Ekoori is a Parsi-style Indian scrambled egg dish with turmeric, cumin, ginger, serrano chili, cilantro, and tomato. Spiced, colorful scrambled eggs that turn a simple breakfast into something bold.

Kheema is a dry-cooked Indian lamb curry with freshly ground cloves, cinnamon, and cardamom. No water added, the lamb cooks in its own juices with ginger, garlic, and turmeric. Served over rice.