10,000 carob recipes

Loaded burritos stuffed with seasoned ground beef and spicy pork sausage, refried beans, fresh tomato, Monterey Jack cheese, and crisp lettuce. A 30-minute weeknight dinner the whole family will fight over.

Serve these kabobs as an appetizer with the sauce for dipping, or as sandwiches. Slather the sauce on warmed pita and place the chicken in the pockets along with sliced tomatoes and red onion.

Scrumptious chicken main dish with a green chile kick that is tamed by creamy cool sour cream.

Classic American hamburger patties seasoned with Worcestershire, onion and pepper, then broiled or grilled to your preferred doneness. Mix-in variations included.

This pizza is coated by garlic olive oil, sprinkled with Mozzarella and Parmesan, after baking the cheese is melted with the garlic, topped with some freshly chopped parsley leaves, quick, easy and tasty.

These pan-fried cakes are bursting with the oniony flavor of fresh snipped chives. Serve with sour cream and/or apple sauce.

A sophisticated French American twist on Quesadillas - Bacon, Lettuce and Tomato with some creamy goat cheese... num num.

Madelaine's tomato basil soup with fresh tomatoes, fragrant basil, heavy cream, and butter. A classic creamy bistro-style soup made with just 6 ingredients in 60 minutes.

An easy one-pan stove-stop chicken main dish braised in white wine and three kinds of mustard. Delicious and easy to prepare chicken main. Easy to scale down to two servings or up to serve a crowd.

Caraway burgers marinate seasoned beef patties in beer for 3 hours before grilling. A German-leaning burger with the licorice-pepper note of caraway and a malty tenderized bite.

This delicious and easy chicken-broccoli pie is a great way to incorporate some veggies into the meal. Kids won't say a word about the additional broccoli, because it tastes so yummy.

This sophisticated soufflé will wow your family and friends. Soufflés are not that difficult to make; just make sure to get them onto the table straight away before they begin to deflate.

The garlic, ginger, ham, and tarragon stuffing was quite tasty. The cream sauce picked up all the yumminess from the pan, and just what we needed to go with the chicken.

While growing up, my Polish-Russian grandmother, who lived with our family, made these little meat patties quite often and they were a family favorite. Here is my rendition, from what I remember when cooking with Grandma, as she never wrote the recipe down. The patties were always served with mashed potatoes, green beans, applesauce, and, of course, plenty of ketchup for the patties.

Cheesy juicy stuffed chicken breasts filled with bacon, ricotta and swiss cheese, pan fried until golden and served with a lemony white wine sauce.

Baked in a flavorful white wine and cilantro sauce, tons flavor is packed into fish during the baking, and it comes out juicy, tender and falls apart.