10,000 carob recipes

Madras-style beef curry with braising beef coated in vindaloo paste, cooked in ghee with deeply browned onions until tender and saucy. Garnished with flaked almonds.

Grilled tuna steaks marinated in barbecue sauce and lemon juice, basted on the grill, and topped with spicy tomato butter. A smoky, tangy take on fresh tuna with just 4 ingredients.

Smoky salmon cheese ball made with canned salmon, cream cheese, horseradish, and liquid smoke, rolled in pecans and parsley. A no-cook make-ahead appetizer for parties.

Smooth shrimp butter spread made with fresh shrimp, cream cheese, butter, and hard-boiled egg blended silky in a food processor. A rich, molded appetizer for crackers.

Beef patties parmigiana coated in Parmesan and cornflake crumbs, browned then simmered in Italian tomato sauce and topped with melted mozzarella. A skillet dinner.

BBQ shrimp marinated 24 hours in a spicy sauce of chili sauce, Worcestershire, hot sauce, garlic, and lemon, then skewered and broiled. Bold New Orleans-style flavor.

Indian keema with ground lamb, fresh ginger, green chilies, and garam masala. A dry-style spiced mince finished with lemon juice and fresh coriander.

Pan-seared lemon pepper tuna steaks with a quick Dijon-lemon pan sauce and fresh chives. Ready in under 15 minutes with a pink, seared center.

Chinese-style prawns stir-fried with fresh ginger in a rice wine, soy, and sesame sauce. From wok to plate in under 5 minutes of cooking time.

Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.

German-style Westphalian cheesecake with cottage cheese, cream cheese, and whipped egg whites for a light, airy texture. Golden-topped and cooled slowly to prevent cracking.

Stir-fried pork tenderloin with mushrooms and snow peas in a soy-sherry sauce, served over shredded lettuce. A light, low-carb Asian-style dinner.

Pheasant Veronique is a classic French preparation with butter-roasted pheasant in a silky cream sauce finished with green grapes, lemon juice, and arrowroot. An elegant dinner party main course.

Turkey Mexican is sliced barbecued turkey breast simmered in salsa, topped with melted cheddar and black olives, and garnished with sour cream. A fast 30-minute way to use leftover turkey.

Basque-inspired piperade frittata with sauteed peppers, ham, Parmesan, and fresh basil cooked in a skillet and cut into wedges. A savory, colorful egg dish for any meal.

Shrimp cheese ball with cream cheese, horseradish, lemon juice, and liquid smoke rolled in toasted pecans and parsley. A make-ahead party appetizer with real boiled shrimp.