10,000 carob recipes

Fresh flavors bring chicken breast to life. The smoky and salty bacon wrapped around a classic caprese combination of basil, tomato and gooey mozzarella cheese make this an awe inspring main. Easy and undeniably delish!

Golden, puffy calzones stuffed with three cheeses, prosciutto, fresh tomatoes, and garlic. Crispy crust, molten filling, and ready in about an hour. Better than delivery.

Capellini with garlic shrimp in a buttery herb sauce of basil, dill, oregano, and lemon. An elegant yet easy pasta dinner that comes together in under an hour.

A warm, creamy shrimp dip with cream cheese, butter, horseradish, Tabasco, and Worcestershire. Served hot with crackers, it disappears fast at any gathering.

Capon of the North: Irish-style braised capon flamed with whiskey, simmered in red wine with bacon and allspice, finished with a silky egg yolk cream sauce.

Crispy, flaky phyllo dough layered with melted butter and Asiago cheese makes the crunchiest pizza crust you've ever tried, topped with thin-sliced green and golden zucchini and fresh herbs. A fun, kid-friendly twist on pizza night.

A layered no-bake caviar pie built in a springform pan: egg salad base, chopped scallions, whipped cream cheese and sour cream, crowned with black and red caviar. The ultimate make-ahead appetizer for holiday entertaining.

Tender chuck roast soaked overnight in a whiskey, brown sugar and soy sauce marinade, then grilled to smoky, caramelized glory. Feeds a crowd with minimal effort.

Tender squid poached for 30 seconds in white wine, lemon, and garlic, then chilled in its marinade. A light, bright Mediterranean-style appetizer or cold pasta topping ready in minutes.

Boozy whiskey cake made from a doctored box mix with vanilla pudding and walnuts, then soaked in a hot butter-whiskey-brown sugar syrup. Outrageously moist and dead simple to pull off.

Creamy Welsh fondue made with tender leeks, tangy Caerphilly cheese, and lager beer. A 30-minute Welsh cheese dip with crusty bread for easy entertaining.

Beef chuck roast braised low and slow in a peanut butter and tomato sauce with lemon juice and red pepper. Fork-tender West African-inspired pot roast with a rich, nutty gravy.

Authentic Bavarian Weisswurst made from ground veal and pork shoulder, seasoned with mace, mustard seed, white pepper, and parsley. Stuffed into hog casings and poached for a traditional Munich breakfast sausage.

Homemade corn dog batter with Bisquick, cornmeal, mustard, and paprika for deep-frying hot dogs on a stick. Crispy, golden, and ready in 30 minutes for the ultimate fair food at home.

Creamy crab and spinach casserole with Rotel tomatoes, sour cream, cheese, and a hint of nutmeg. A warm, bubbly seafood bake that serves 8 in about an hour.

Armenian spinach and cheese borag with layers of buttery phyllo, Monterey Jack, cream cheese, and blanched spinach. Crispy, flaky, and golden with a creamy filling.