10,000 carob recipes

Holiday appetizer quiche baked in a sheet pan with Swiss cheese, ham, scallions, and pimentos in a buttery cracker crust. Cut into 50 small squares for easy party finger food.

Get into the holiday spirit with this easy and delicious recipe that just might have you singing Christmas carols while you're working away!

Marmaliga is a Romanian cornmeal porridge cooked in milk and water until thick and creamy, served with cottage cheese and sour cream. A simple, comforting Eastern European staple.

The base of chicken stew is made with apricot, tamarind and chipotle, that is loaded with flavor. Simmering makes the chicken juicy, tender and delicious.

Fillets Pacifica are broiled fish marinated in soy sauce, lemon juice, fresh ginger, and brown sugar, finished with toasted sesame seeds. A light, Asian-inspired fish dinner with a sweet-savory glaze.

Chicken wing drumsticks soaked in a soy sauce, white wine, and five-spice marinade with garlic and ginger, baked until tender, then crisped on the grill. A family-style Chinese chicken recipe with big flavor.

Homemade refried beans mashed to a creamy, lard-kissed puree with queso fresco crumbles and crispy tortilla chips. A 35-minute Mexican side dish that puts the canned stuff to shame.

Pork salad with sliced pork loin and red peppers over mixed greens, dressed in a punchy Dijon mustard-soy sauce vinaigrette. A smart use for leftover roast pork.

Overnight monkey bread coffee cake with frozen dinner rolls, butterscotch pudding mix, brown sugar, pecans, and melted butter. Five ingredients, zero effort, and a gooey pull-apart Bundt cake by morning.

Venison backstrap sliced into strips, seasoned with garlic and pepper, rolled up, wrapped in bacon, and grilled rare over coals. Looks like filet mignon, eats even better.

Sesame ham and cheese bites: layered ham-prosciutto-Gruyere squares breaded with sesame seeds and parsley breadcrumbs, baked until golden and melty. Forty-eight bite-sized party appetizers.

Fettuccine Alfredo done traditional Italian-style: fresh egg pasta tossed with butter, cream, and Parmigiano-Reggiano. Three ingredients, pure silk on a plate.

Baste and Bake Chicken inspired by Boston Chicken uses a honey-lime-paprika basting sauce on bone-in chicken breasts, baked uncovered until deeply browned. The foil-rest step keeps every bite juicy.

Pan-seared chicken breasts crusted with cracked peppercorns, thyme, and bay leaf, finished with a white wine pan sauce. Bold flavor from a simple herb-pepper blend.

Spaghettini alla carrettiera with a spicy tomato-vodka cream sauce made from fresh tomatoes, garlic, dried chili, and heavy cream. A fiery Italian pasta that's silky smooth.

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.