10,000 carob recipes

Spinach feta rolls: crisp phyllo wrapped around a lemon-bright spinach, feta, and dill filling, baked golden and sliced into bite-sized pieces. A lighter, healthier spanakopita made with egg-white wash instead of butter.

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Lamb cutlets braised in a buttery tomato, onion, and white wine sauce for 90 minutes until fork-tender. A simple, rustic casserole with just six ingredients that lets the lamb flavor shine.

Liverschnetzel is a German-style pan-fried beef liver with apple, pineapple, brown gravy, and sour cream. Quick to cook with a sweet-savory fruit sauce, served over noodles or rice.

Five-ingredient baked chicken slathered in French onion dip and topped with buttery crushed crackers. The ultimate retro casserole-aisle dinner with a crisp golden crust.

Shortcut tamale casserole with masa harina dough layered over chili and baked until golden. All the corn-and-chili flavor of real tamales without rolling a single corn husk.

Chinese lo mein with roast pork, napa cabbage, dried mushrooms, bean sprouts, and snow peas stir-fried with ginger and garlic. Tossed with sesame oil-coated noodles.

Broiled grapefruit halves topped with crunchy brown sugar-wheat cereal topping. Quick 15-minute retro breakfast treat.

A tangy, mayo-free coleslaw dressed with a warm vinegar, mustard, and celery seed dressing over shredded cabbage, carrots, and bell peppers. Keeps in the fridge for days.

Veal scallopini with onions, green peppers, and mushrooms in a lemony, garlic-mustard sauce. Microwave-finished Italian-American classic ready quickly.

Oven-fried scallops soaked in buttermilk and coated in seasoned breadcrumbs with thyme, baked at high heat for a crispy crust without deep frying. A low-calorie seafood dinner ready in under 40 minutes.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

Brussels sprouts simmered in beer until tender, then finished with butter and salt. A simple German-inspired side dish with just four ingredients ready in 25 minutes.

Finnan haddie, cold-smoked haddock gently poached in butter and a creamy milk sauce thickened with cornstarch. A classic Scottish comfort dish served with boiled potatoes.

Sabayon (zabaglione) whisks egg yolks, sugar, and dry white wine over a double boiler into a foamy custard, folded with whipped cream and Grand Marnier. Spooned over fresh cherries for an elegant dessert.

the perfect lobster side dish for Thanksgiving dinner!