10,000 carob recipes

Gow gees are crispy fried Chinese dumplings filled with pork, shrimp, dried mushrooms, and scallions. Served with classic homemade sweet and sour sauce. Makes 48 for a crowd.

A four-ingredient garlic dressing made with plain yogurt, low-fat Italian dressing, Parmesan, and fresh garlic. Light, tangy, and ready in 10 minutes flat.

Japanese steakhouse-style ginger dressing with sesame oil, rice vinegar, and fresh ginger. Blender-easy salad dressing ready in 5 minutes for restaurant flavor at home.

Salmon spread cheese ball: a make-ahead party appetizer with canned salmon, reduced-fat cream cheese, lemon, and Dijon, shaped into a parsley-coated ball for melba rounds.

Pasta rosa: cheese tortellini tossed with shrimp, sun-dried tomatoes, garlic, cayenne, and peppery arugula in olive oil. Finished with grated Romano. Italian-style 30-minute pasta dinner.

Beef Arlesienne is a Provençal-style pot roast braised with fresh tomatoes, mushrooms, black olives, garlic, and basil. Low and slow simmering turns tough beef into fork-tender, Mediterranean comfort.

Ice cream tacos with cinnamon-sugar-brushed taco shells filled with sliced ice cream rounds. A fun no-bake dessert for kids and parties, ready for any toppings you like.

Hawaiian laulau with pork shoulder and salmon wrapped in luau leaves and ti leaves, steamed for 3 to 4 hours. A traditional island dish with just four ingredients.

Lemon macadamia cookies with cream cheese in the dough for a soft, cakey texture and bright citrus flavor. Buttery macadamia nuts in every bite. Low and slow baking keeps them tender.

Peanut butter cheesecake squares on a graham cracker crust with chopped peanuts and a chocolate drizzle. A baked bar-style cheesecake thats easy to slice and share.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.

Simple garlic butter spread with softened butter and crushed garlic. A 2-ingredient base for garlic bread, grilled meats, roasted vegetables, and savory fillings.

If you don't trust the oven, then use the crockpot to make this succulent dish which is perfect for the Thanksgiving holidays!

Herb sauce is very nice, with the green beans, they taste very great!

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Cubed turkey breast browned with McIntosh apples, baked potato, onions, and a splash of apple cider with crushed fennel seeds. This one-pan fall hash is lean, naturally sweet, and on the table in 30 minutes.