10,000 carob recipes

Pan-seared salmon with a citrus habanero salsa made from tomatoes, tomatillos, orange juice, cumin, and cinnamon. Bright, fiery, and butter-finished in 20 minutes.

West Indian shrimp sauteed with Angostura bitters, saffron, and Caribbean herbs, then broiled under Parmesan until golden. A bold island-inspired seafood dish ready in 30 minutes.

Green chili con carne with cubed pork loin braised in tomatillos, fresh green chilis, cumin, and white wine in a pressure cooker. A New Mexican-style green pork stew.

Thai glass noodles baked with prawns, coriander root, ginger, peppercorns, and oyster sauce in individual pots. Kung Op Wun Sen ready in 30 minutes.

Soft pumpkin walnut cookies topped with maple frosting. Made with real pumpkin puree, brown sugar, pumpkin pie spice, and crunchy walnuts for a cakey fall cookie.

An elegant salad featuring shrimp, enoki mushrooms and blue cheese studded with a fresh made yolk based dressing and a variety of lettuces.

Quick no-knead casserole bread loaded with sharp cheddar, toasted sesame seeds, and a hint of red pepper. Just mix, pour, and bake for a warm, cheesy loaf in under an hour.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

Slow-roasted pork loin stuffed with apple and onion slices, rubbed with sage, and basted in a creamy chicken soup and sherry pan sauce.

Chocolate peppermint ice cream dessert with a chocolate wafer crumb crust, peppermint ice cream layer, and chocolate fudge topping. Four ingredients, no baking, freezer-set.

A vibrant and delicious salad made with dried figs, fresh pineapple and mandarin oranges.

Grilled half chicken marinated in fresh rosemary, garlic, lemon juice, and olive oil. Low and slow on the grill for crispy skin and juicy, herb-scented meat.

Crispy toasted chow mein noodle snack tossed in butter, soy sauce, and hot pepper sauce. A crunchy, savory party nibble baked in just 15 minutes.

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.

White turnip soup pureed smooth with bread for body, finished with egg yolks and cream for a velvety French-style potage. A humble root vegetable transformed into an elegant first course.

Brighten up your pork chops with this succulent recipe that uses oranges and powdered ginger.