10,000 carob recipes

Pepper-crusted fresh tuna loin seared in a screaming hot cast iron pan, sliced thin, and served with a soy-sesame-ginger dipping sauce spiked with five spice. This Japanese-inspired tataki appetizer is ready in 20 minutes.

Two-ingredient honey butter spread made with softened butter and honey. Sweet, simple, and ideal for toast, biscuits, cornbread, and grilled sandwiches that need quick browning.

Baked lemon-brown sugar chicken drumsticks with cornbread stuffing on the side, all in one dish. Browned drumsticks topped with lemon slices and baked alongside lemony cornbread stuffing.

Plains Tribes dried corn soup with dried beef or buffalo and fatback, simmered low and slow after a 48-hour corn soak. A traditional Native American recipe with deep, earthy flavor.

Gory Gorilla Tonsils are Brussels sprouts drizzled with melted cheese "pus" and paprika "blood specks" for Halloween. A fun, gross-out way to get kids eating their veggies.

Your basic burger recipe with ground beef, onion powder, salt, and pepper. The secret is a light touch when mixing and shaping. Overworked meat makes tough, dense patties.

Grilled venison kabobs marinated in cranberry juice, olive oil, garlic, and herbs with mushrooms, onions, and bell peppers. A hunter's favorite that tames game meat with a fruity, savory marinade.

Savory baked apples stuffed with brandy-seasoned pork and veal, topped with spinach, and served on a pool of port wine sauce. An elegant French-inspired autumn main course.

Copycat Red Lobster cheddar garlic biscuits made with Bisquick, shredded cheddar, milk, and garlic butter brushed on warm. Five ingredients and 18 minutes from start to table.

Saffron garlic potato soup: a Provencal-style aigo bouido with a whole head of garlic, fresh herbs, saffron threads, and diced potatoes. Served over French bread with melted parmesan.

Strawberry frost blended from frozen strawberries, low-fat yogurt, ricotta, and orange juice concentrate. A no-sugar-added frozen dessert that doubles as a diabetic-friendly treat.

Pan-seared beef liver in a Creole mustard and white wine sauce with shallots and cayenne. A Cajun-style liver dish with a tangy, sharp pan sauce ready in 35 minutes.

Creamy carrot cheddar soup uses canned cream of cheddar, chicken broth, milk, and a quick roux for a 30-minute weeknight bowl. Sweet carrot, savory cheese, paprika, and Worcestershire give it depth.

Simple herbed butter spread made with softened butter and mixed herbs. A two-ingredient compound butter for sandwiches, bread, meats, and vegetables.

English walnut salad tosses red lettuce, watercress, and arugula with whole walnuts in a walnut oil and olive oil vinaigrette with red wine vinegar. Nutty, peppery, and elegant.

Classic lobster Newburg with whole boiled lobsters in a rich sherry, brandy, and cream sauce thickened with egg yolks. Served over toast points.