10,000 carob recipes

Dairy-free pumpkin tapioca pudding made with rice milk, tapioca flour, and canned pumpkin. Vegan, gluten-free, and ready in under 20 minutes. Optional licorice root adds a unique twist.

Crispy Korean-style fried wontons stuffed with seasoned ground beef, bean sprouts, green pepper, and sesame oil. Golden, crunchy appetizers with a savory soy-sesame filling.

Seared ahi tuna wrapped in nori, served over Asian greens, enoki mushrooms, and warabi sprouts arranged in a hollowed tomato floral. Restaurant-style Japanese plating.

Spinach moong dal: tender yellow split mung beans simmered with spinach, tamarind and turmeric, finished with a sizzling tadka of mustard seeds, fenugreek and dried chiles. South Indian comfort food.

Though it need a little long time to cook, good to try and all the time is worthy.

Quick sauteed salmon steaks pan-finished in butter with soy sauce and garlic powder, plated with lemon. Five ingredients, 15 minutes, weeknight-dinner heroics for under $10 a serving.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca.

Five-ingredient South Texas chuck wagon rub with crushed garlic, dried green chiles, cayenne, and seasoned pepper. A quick, bold paste for steaks, brisket, and grilled meats.

Pineapple Dream: light no-bake dessert mousse with pureed pineapple and cottage cheese set with gelatin, topped with toasted coconut. Tropical-tasting low-calorie treat for eight.

Peanut Butter Bars: shortcut bars built on peanut butter cookie mix, dressed up with crushed peanuts, white sugar glaze, and a chocolate drizzle. Bake-sale ready in 45 minutes.

Fiesta onion dip with Vidalia onions, black olives, green chilies, and fresh tomato dressed in olive oil and vinegar. A fresh, no-cook party dip.

Pepper-rubbed broiled pork chops with cumin, coriander, three peppers, and garlic. Ready in 30 minutes with a crackling spice crust and juicy pink center.

Chili bean soup made from scratch with dried pink beans, stewed tomatoes, and chili seasoning. Half the beans get mashed for body, the rest set aside for a second meal.

Theada's beef jerky uses an old-school boil-and-bake method with a salt-vinegar brine, finished with Liquid Smoke and A-1 sauce. A pantry-friendly homemade jerky that skips the dehydrator.

This scrumptious spicy apple pie is served with a hot brandy sauce.