5,737 carob recipes

Homemade chili powder blend with dried cayenne, pasilla, and red chiles plus cumin, oregano, and garlic. Customize the heat and flavor to blow away any store-bought blend.

A spicy twist on the classic margarita, the Beaurita blends vodka and tequila with fresh lime juice and a fiery hit of hot pepper sauce, served in a salt-rimmed glass with a jalapeño garnish.

Oil-free tomato vinaigrette with fresh tomatoes, white wine vinegar, basil, thyme, and Dijon mustard. A light, fat-free blender dressing for green salads and pasta salads.

Pan bagnat-style French roll sandwich stuffed with anchovies, black olives, capers, tomatoes, and cucumber in olive oil and mayo. A bold, briny, no-cook Mediterranean meal.

Barb's special sweet bread dough Part I. A laminated yeasted dough folded with butter in three turns, the master base for danishes, kringles, and filled pastries. Family recipe from 1850s tradition.

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.

Chili spiced chicken drumsticks baked with lime juice and chili powder until crispy and tender. A lean, three-ingredient baked chicken recipe with bold, smoky heat.

Fresh strawberries and blueberries macerated in Amaretto and topped with toasted slivered almonds. A four-ingredient summer dessert that needs only chilling time before serving in dessert cups.

Try making your own ginger ale with this simple and easy to follow recipe that's stress free!

Try this easy maple whipped cream on pumpkin pie, morning pancakes and waffles, or as deliciously melting treat on hot oatmeal.

Broccoli with roasted red peppers tossed in a quick water saute with sliced garlic and fresh marjoram. A bright, oil-free Mediterranean side that doubles as a warm salad with a squeeze of lemon.

Ranch style pork chops baked with dried figs, tart apple slices, brown sugar, cinnamon, and apple mint jelly. A sweet-savory one-pan dinner with California fruit flavors.

Drunken leeks braised in red wine with garlic, finished with a splash of red wine vinegar and fresh parsley. A simple, elegant side dish ready in 30 minutes.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Homemade Indian dough incense: a hand-mixed blend of cinnamon, sandalwood, cloves, benzoin, curry, and jasmine essence, shaped into cones or sticks to dry and burn.

Wilted spinach with lemon, garlic, and toasted pine nuts. A five-minute Italian-style side built from five ingredients and a hot pan.