5,737 carob recipes

Aromatic Moroccan chicken tagine with toasted spices, tomatoes, and fresh cilantro, served over lemon-mint couscous for authentic North African dinners.

Barramundi smoked in paperbark, and seasoned with lemon myrtle.

Chocolate butter cookie dough adds melted unsweetened and semi-sweet chocolate to a master holiday butter cookie recipe. Roll, cut, and shape it into pinwheels, classic cut-outs, Linzer sandwiches, or sugar-coated crescents.

A delicious traditional Italian-Elfin meal for Christmas morning.

Let's have a cup of blue margaritas to give it a change, the bright color and refreshing taste will definitely want you to ask for second cup.

This show will put some pep in your step and bring some luck your way!

This has always been a family favorite. It is also simple and easy to make.

Phaalse Ka Sharbat is a traditional Indian blackberry summer drink with mashed soaked berries, sugar, and a pinch of salt over crushed ice. Refreshing North Indian sherbet for hot days.

A retro Southern appetizer of boiled shrimp suspended in seasoned consommé aspic with lemon, green onion, and a kick of hot sauce. Unmold onto crackers for a showstopping starter.

Classic Shirley Temple mocktail with soda water, grenadine syrup, an orange slice, and a maraschino cherry. The original non-alcoholic party drink for all ages.

A traditional Spanish clay pot dish of fresh clams cooked with garlic, onion, lime juice, red wine, parsley, and bread crumbs. Rustic, briny, and served straight from the cazuela to the table.

Hot chocolate float with steaming cocoa and a scoop of mint chocolate chip ice cream melting on top. A 3-ingredient, 10-minute treat where hot meets cold in every sip.

Sweet and tangy corned beef glaze made with currant jelly, mustard, and horseradish. Three ingredients that transform leftover corned beef into a glazed showpiece.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Fresh microwave spinach in 5 minutes flat with no oil, no fuss, just clean leaves and steam. The fastest way to a tender, nutrient-packed side that actually keeps its bright green color.