10,000 carob recipes

Butter-sauteed jumbo shrimp scampi with garlic, white wine, lemon zest, rosemary, and oregano. Two pounds of shrimp cooked in a bright, herby pan sauce.

Sage-and-nutmeg-crusted chicken breasts pan-seared in olive oil, then simmered with dry vermouth and sweet red bell pepper. A quick, aromatic skillet dinner with Italian flair.

Butter-browned chicken bakes for an hour in a tangy sour cream and sherry sauce with rosemary, thyme, mushrooms, and slivered almonds. Retro comfort food that never goes out of style.

Hungarian daragaluska: tiny farina dumplings dropped into hot soup. Just butter, eggs, farina, and salt. Light, pillowy, and the classic addition to clear chicken broth.

Marinated flank steak grilled over hot coals after a 4-hour soak in a ketchup, Worcestershire, brown sugar, and garlic marinade. Sliced thin against the grain for maximum tenderness.

Lamb roghan josh with toasted coriander, saffron cream, and garam masala. Tender cubed lamb simmered in yogurt sauce, finished with toasted almond flakes.

Lemon mustard chicken breasts marinated in lemonade, coated in whole-grain mustard and pecan breadcrumbs, pan-fried in walnut oil with a cream mustard sauce.

Stuffed mushrooms with whole littleneck clams topped with a spicy horseradish, mayo, and hot sauce mixture, then broiled until golden. A bold seafood appetizer.

Curried garlic dip made with yogurt, sour cream, curry powder, garlic powder, and dry mustard. A creamy, five-ingredient party dip for vegetables and chicken drumettes.

Salmon paupiettes stuffed with scallop mousse, gently baked, and served with classic beurre blanc. An elegant French seafood dish with a silky butter sauce.

Pureed broccoli soup with celery, onion, and heavy cream, brightened with lemon juice and a kick of Tabasco. A simple 30-minute cream soup that serves a crowd.

White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.

Frozen French Toast made with thick Texas toast soaked in an egg-milk-nutmeg custard, frozen flat, then baked from frozen for crispy weekday breakfasts in minutes.

Smoked mackerel cheese log blended with cream cheese, horseradish, lemon, and celery, rolled in crushed almonds and parsley. A Maritime Canadian appetizer for crackers.

Golden Buck is a British cheese sauce of melted cheddar, malt liquor, butter, and egg yolk served over hot toast. Welsh rarebit's richer cousin with a silky yolk finish.

Chocolate peanut butter cake baked in a coffee can inside a slow cooker. Milk chocolate cake mix, smooth peanut butter, eggs, and nuts steamed to fudgy perfection.