10,000 carob recipes

Just about any combination of grated cheese, vegetables, leftover meat, poultry, or seafood, or whatever else appeals to you can be added to this all-purpose custard.

Veal piccata baked with mushrooms, capers, scallions, and a white wine lemon butter sauce. Make-ahead friendly: assemble cold, bake at dinner time.

Mama's Italian Meatloaf is a rolled masterpiece stuffed with ham, mushrooms, and gooey mozzarella. Seasoned with oregano and garlic, then brushed with tangy pizza sauce for a hearty Italian-American dinner.

Pork pepper steak with tender simmered pork shoulder strips, green peppers, onions, and celery in a soy-tomato gravy. A classic Chinese-American comfort food served over rice.

Bacon-wrapped chicken breasts layered over savory chipped beef, then smothered in a rich mushroom-sour cream sauce and baked low and slow until fork-tender. A retro comfort food casserole that practically makes itself.

Try something new with your pork tenderloin by using this simple and easy to follow recipe that will feed your hunger.

A simple and scrumptious casserole made with fresh asparagus, mushrooms and cheddar cheese.

Seared chicken breasts layered with ham, Swiss cheese, and Dijon mustard, wrapped in flaky puff pastry and baked golden. Chicken cordon bleu with a crispy, buttery upgrade.

Spinach and feta stuffed chicken breasts wrapped in crispy, buttery phyllo dough. An elegant dinner party showstopper that's easier to pull off than it looks.

General Tso's chicken stir-fried with dried red chiles, fresh ginger, and bright orange zest in a savory soy-sherry sauce. The Hunan-style original, faster and lighter than the breaded takeout favorite.

Alton Brown's homemade gyro meat: ground lamb processed to a paste with onion, garlic, and herbs, baked and pressed dense so it slices thin, served on pita with cool homemade tzatziki, tomato, and feta.

"Brined" in whiskey marinade the marinade creates the base for the flavor packed sauce. A truly authentic 100% American recipe.

Flounder fillets rolled around a buttery sea scallop stuffing with garlic and white wine, then baked and topped with a creamy white sauce. Restaurant-quality seafood you can make at home.

A true Italian soup that has a wonderful taste that can warm up any rainy day.

Mushrooms stuffed with escargot in garlic-shallot herb butter, baked until bubbling. A classic French appetizer that swaps snail shells for tender mushroom caps.

The original General Tso's chicken from Chef Peng: crisp-fried dark-meat chicken tossed in a tangy soy-and-vinegar sauce fired up with dried chilies. Savory and hot, not the sticky-sweet takeout version, and gluten-free with tamari.