10,000 carob recipes

Wine-poached scallop ceviche tossed with Roma tomato, shallots, capers, and red pepper flakes. An elegant, light appetizer with a Mediterranean twist on classic ceviche.

Great with Greek salad...remember not to used frozen meat

Old-fashioned spiked eggnog with bourbon, dark rum, whipped cream, and 60 eggs for a crowd of 50. A rich, boozy holiday punch with real whipped cream and fresh nutmeg.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.

Smoked turkey cooked overnight in white wine with garlic, onion, mint, and a touch of liquid smoke. Oven-smoked, low-and-slow Cajun-style turkey that feeds a crowd with juicy, herb-scented results.

Grilled orange salmon steaks basted with fresh orange butter and garnished with orange slices. A simple, elegant fish dinner ready in 20 minutes with just four ingredients.

Rustic Italian chicken and vegetable soup with zucchini, carrots, and diced tomatoes simmered in light chicken broth. One Dutch oven, under an hour, with a handful of grated Parmesan on top for a nutty finish.

Creamy cheese spread with toasted walnuts, lemon, and green onion. A 5-minute appetizer perfect with pumpernickel or whole wheat crackers for effortless entertaining.

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

Pecan penuche fudge made with dark brown sugar, butter, and milk cooked to firm ball stage. A creamy, caramel-flavored candy with old-fashioned technique.

Flaky crescent rolls stuffed with a cream cheese, cheddar, sour cream, and chicken filling with chopped olives, brushed with butter and Parmesan. A crowd-pleasing appetizer or finger-food dinner.

Goat cheese and spinach phyllo turnovers with pine nuts, parmesan, rosemary, and lemon zest. Crispy Greek-style spanakopita triangles perfect for appetizers.

French Coquilles St. Jacques: tender scallops poached in fish fumet and sherry, served over buttery sweated leeks in a reduced cream sauce. Elegant and ready in 40 minutes.

Crisp celery sticks stuffed with a creamy blue cheese, ricotta, and cottage cheese filling spiked with Tabasco. A low-carb appetizer or snack ready with zero cooking.

No-bake ice cream cake layered with a chocolate chip cookie crust, fudge sauce, and 2 quarts of ice cream. Just 4 main ingredients, no oven needed. A freezer-friendly crowd pleaser.

Classic Greek pork souvlaki skewers grilled hot, finished with lemon juice, olive oil, garlic, and crushed oregano. Streetside Athens flavor on a stick.