10,000 carob recipes

Vintage molded gelatin salad with cream cheese, crushed pineapple, marshmallows, chopped nuts, and whipped cream. A retro potluck classic that sets overnight.

Grilled whole red snapper over wood embers, rubbed with olive oil, sea salt, and freshly cracked black pepper. A simple coastal classic that lets sweet, flaky fish shine.

One-skillet broccoli cheese chicken with tender chicken breasts simmered in creamy broccoli cheese soup. A weeknight dinner ready in about 40 minutes with five pantry ingredients.

A vibrant and delicious salad made with dried figs, fresh pineapple and mandarin oranges.

Walnut and Roquefort salad with romaine, chicory, avocado, and scallions in a white wine vinaigrette. A French bistro-style salad with bold blue cheese, toasted nuts, and creamy avocado.

Tarragon-marinated mushrooms with sliced ripe olives, onion, and garlic in a tarragon vinegar dressing. A no-cook antipasto and party appetizer that keeps for days in the fridge.

Moroccan kefta kebabs with ground lamb, fresh mint, cumin, and parsley, pressed onto skewers and broiled with a paprika-lemon oil glaze. Ready in 30 minutes.

Italian stufato of swordfish and shellfish: seared swordfish braised with clams, mussels, tomatoes, black olives, and rosemary in a garlicky shellfish broth.

Thinly sliced roast beef marinated in picante sauce, red wine vinegar, and cilantro, stuffed into pita pockets with avocado, tomatoes, and cheese. A no-cook meal that's bold, fresh, and ready to eat.

Very light, healthy and delicious cheesecake for the weight watchers!

Silver Clouds cocktail blends vanilla ice cream with amaretto and creme de cacao into a creamy frozen drink, topped with whipped cream and a drizzle of Kahlua.

Chicken breasts stuffed under the skin with creamy sour cream potatoes and chopped spinach, brushed with paprika butter, and topped with a nutmeg-spinach cream sauce. A one-hour microwave meal.

Wine-poached scallop ceviche tossed with Roma tomato, shallots, capers, and red pepper flakes. An elegant, light appetizer with a Mediterranean twist on classic ceviche.

Great with Greek salad...remember not to used frozen meat

Old-fashioned spiked eggnog with bourbon, dark rum, whipped cream, and 60 eggs for a crowd of 50. A rich, boozy holiday punch with real whipped cream and fresh nutmeg.

Salmon mousse, a classic French restaurant appetizer of pureed raw salmon whipped with egg white and heavy cream, spiked with Pernod, cognac, and a spoonful of caviar. Pipe and serve cold.