carrots
Peanut Butter Carrots
Take 1/3 cup peanut butter and put on a plate or in a bowl. Then take your washed, peeled carrot, dip it in the peanut butter, and enjoy! (This is a good way to get kids to enjoy carrots. Or adults for that matter.)
Fettucine with Creamy Squash Sauce
The squash in the sauce adds richness without any fat. It also adds sweetness that can be balanced
with a little salt.
Blend the steamed squash with the soy milk and the arrowroot or cornstarch until smooth.
Set aside.
Heat oil in saucepan. Saute the celery, on
Indian Lentil Stew
Wash lentils, peel and cube potatoes add to
lentils. peal and slice carrots, add to lentils
and potatoes, set aside. In a large pot saute onion
in oil add, garlic, green chile, ginger,
garlic...saute till onion is translucent. Add
veg. broth, dal. potatoes, car
Favourite Taco Carrots
Peel carrots and shred them coarsely. Heat some oil in a pan
and add carrots and liquid. fry for about one minute, then
add tomato paste. Finally flavour with garlic, cumin and soy
sauce to taste.
This is a quick and easy taco filling that requires n
Just Like Moms Chicken Soup
In a large pot, use a small amount of
olive oil to brown the seitan
(conserve the liquid and save for
later) with the garlic and oil. Seitan
should be slightly brown on at least
one side and most, if not all, of the
liquid should have evaporated off
Marinated Carrots
Cook carrots until tender in unsalted water. Add to other veggies.
Sauce
Ingredients (use vegan versions):
1 cup vegan sugar
1 teaspoon dry vegan mustard
1/2 cup vinegar
Country Roast with Noodles
Combine 1/4 cup flour, salt and pepper; use to coat roast.
In hot oil, in large skillet over medium heat, brown roast well on all sides. Add onion, celery and garlic; saut? until golden.
Add tomato juice, 1/4 cup water, Worcestershire sauce and oregano. Bring to boiling; re
Maple-Pecan Carrots
In medium saucepan, bring water and salt to a boil. Add carrots; cover and cook over medium heat for 12 to 15 minutes or until carrots are tender. Drain; cover to keep warm.
Melt butter in same saucepan over low heat. Stir in syrup. Add carrots; cook until carrots are well glazed, sti
Brown Sugar Carrots
Cut carrots in half, both crosswise and lengthwise.
Cook carrots in a medium saucepan, covered, in a small amount of boiling water 8-10 minutes, or until crisp-tender. Drain well; remove from pan.
In the same saucepan combine butter or margarine, brown sugar, and salt. Stir
island carrots
Combine carrots, water, and optional salt in a saucepan. Bring to a boil; reduce heat and cook over medium heat about 10 minutes or until carrots are crisp-tender. Stir in sugar, pineapple, and butter. Heat thoroughly.
Parsnip Salad with Carrots and Orange Vinaigrette
Peel parsnips and carrots, then cut into 1/2-inch cubes. Steam over boiling water until tender about 15 minutes. drain.
Place parsnips and carrots into a serving bowl and add chives and celery seeds.
In a small bowl, whisk together juices, mustard, and oil. Pour over parsnips and carro
Carrot soup
Peel and grate the carrots. Place in a saucepan. Clean and chop the onion. Put it in the saucepan and boil adding a small quantity of water. When the carrots and the onion boil, blend them well. Melt butter in a clean saucepan, add 5 cups of water, parsley, salt, pepper and the blended mash of c
Cabbage carrot and tomato salad
Shred cabbage. Place in strainer and wash under running water for several minutes; drain well. Wash tomatoes and cut into wedges. Wash and scrape carrots. Grate. Place carrots in center of a platter; surround with ring of cabbage and then with ring of tomatoes, or put tomatoes in the center and
Chicken Egg Cheese Soup
Combine first 6 ingredients in large pot. Bring to boil. Reduce heat, cover, and simmer until chicken is cooked through, about 25 minutes.
Remove chicken and carrots from broth. Cut chicken into bite-size pieces, discard bones. Thinly slice carrots. Discard onion, celery, and bay leaf.
Candied Carrots
Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown
Torshi-e Haveej
If using fresh mint, wash it and allow to dry completely. It should then be finely chopped. Peel garlic and grate it. Mix garlic and mint well. Wash and peel carrots.
Drop a layer of carrots in a jar. Pour in the garlic-mint mix and some salt. Repeat until the jar in full. Pour in vi
Marinated Chunky Carrots
Steam carrots over boiling water until just tender, about 7-10 minutes.
Meanwhile, in a small bowl, whisk together oil, vinegar, and mustards. Then stir in mint, dill, and capers.
In a large bowl, toss together carrots and dressing. Cover and refrigerate for at least an hour or overn
Butternut Squash
This recipe is my adaption of one from Friendly Foods by Ron
Picarski. The combination of orange juice and white miso gives the
dish a very pleasant taste.
Dissolve miso in orange juice and set aside. Cook butter nut squash in
water
Garlicky Carrots
Melt margarine over medium heat. Add
garlic and saut until aromatic (but
do not brown). Add carrots, sprinkle
with salt, cover and simmer for 15-20
minutes, stirring every once in a
while, until carrots are tender. Add
parsley and mix just before serving.
Glazed Carrots
Cook carrots with water or dashi for 20 minutes.
Add water dissolved kuzu, stir well.
Very nice sweetness
Carrot cake with black walnut frosting
Carrot Cake with Black Walnut Frosting
uCake/u
1 cup/250 ml. granulated sugar
3 eggs
2/3 cup/160 ml. Watkins Original Grapeseed Oil
1 teaspoon/5ml. Watkins Vanilla
1 1/2 cups/375 ml. all purpose flour
2 teaspoons/10 ml. Watkins Cinnamon
1/2 teaspoon/2.5 ml
Lemon parsley carrots
Lemon Parsley CarrotsMakes 4 servings.1 pound carrot sliced 1/4 inch thick (3 cups)2 tablespoons water2 tablespoons butter or margarine1 tablespoon granulated sugar1 tablespoon parsley chopped fresh1/2 teaspoon lemon peel grated2 teaspoons lemon juice1/4 teaspo
Cinnamon carrots
Cinnamon Carrots18 small carrots1/3 cup butter1/2 cup granulated sugar1 teaspoon salt1/2 teaspoon cinnamon1/3 cup boiling waterScrape and pare carrots. Place in casserole dish. Cream butter, sugar, salt and cinnamon. Add water and blend well. Pour over carrots. Cover ti
Carrots in almond sauce
Carrots in Almond SauceSource: journaltimes.com1 pound carrots, Julienned or thinly sliced 1/2 cup thinly sliced green onions 1/4 cup butter or margarine 1 teaspoon cornstarch 1/2 cup water 1/2 teaspoon chicken bouillon granules 1/2 teaspoon dill weed 1
Turkey stuffin` soup
Turkey and Stuffin` Soup4 to 6 cups prepared stuffing 1 tablespoon extra virgin olive oil 2 medium carrots, chopped, or up to 2 cups leftover baby carrots, chopped 2 ribs celery, chopped 1 onion, chopped Salt and pepper 1 bay leaf, fresh or dried 2 quarts chic
Turkey rice soup
Turkey Rice Soup1 turkey carcass 2 stalks celery with leaves, coarsely chopped 2 carrots, coarsely chopped 1 onion, peeled and quartered 1 bay leaf 8 cups water 3 tablespoons butter 1 cup chopped onion 1 cup chopped celery 2 teaspoons dried thyme 2
Brown sugar carrots
Brown Sugar Carrots3/4 pound medium carrots, peeled1 tablespoon butter or margarine1 tablespoon brown sugar, packedDash of salt Cut carrots in half, both crosswise and lengthwise.Cook carrots in a medium saucepan, covered, in a small amount of boiling water 8 10
Maple-pecan carrots
Maple Pecan CarrotsSource: Pillsbury used with permissionA shiny maple syrup glaze complements the natural sweetness of carrots. Try them the next time you serve pork chops or roasted chicken.1/2 cup waterDash salt4 cups sliced fresh carrots1 tablespoon butter
Rusty`s old fashioned vegetable soup
Rusty`s Old Fashioned Vegetable Soup3 1/4 pounds stew beef 2 quarts water 1 tablespoon salt 1 bay leaf 10 peppercorns 1/4 teaspoon marjoram 1/4 teaspoon thyme 2 cups potatoes, peeled and diced 1 cup carrots, sliced 1 carrot, whole 1/2 cup celery, chopped b
Hungarian bean soup
Hungarian Bean Soup3 pounds Polish sausage, cut into bite size pieces1 large onion, chopped2 cloves garlic, crushed1 pound carrots, sliced thin4 small cans red kidney beans2 large cans tomato juice1 pint sour cream1/2 cup flour1/2 cup waterSaltPepp
Sweet `n` sour stew
Sweet `n` Sour Stew2 pounds beef chuck, cut into 1 1/2 inch cubes3 tablespoons all purpose flour1 tablespoon vegetable oil1 (1 pound) can tomatoes2 medium onions, sliced1 teaspoon celery salt1 teaspoon salt1/4 teaspoon pepper1/3 cup vinegar1/3 cup Gran
Belgian beef stew
Belgian Beef Stew2 pounds beef short ribs1/2 teaspoon salt1/2 teaspoon pepper3 tablespoons all purpose flour2 tablespoons vegetable oil2 tablespoons butter2 medium size onions (about 3/4 pound), finely chopped1 (12 ounce) bottle dark beer1/2 cup double str
Cream of baked potato soup
Cream of Baked Potato Soup (T&T)This delicious soup is very hearty and a meal in itself. The flavors of the ingredients are just out of this world. I have been making this soup for a long time, and it is one of our favorites. Have a nice light sour dough bread heated to serve with this wonderful
Orange bisque
Orange BisqueThis soup not only looks orange, it tastes orange.3 cups chicken or vegetable broth, divided1 large onion, diced2 teaspoons ground ginger (or 1 tablespoon minced fresh ginger)1 (15 ounce) can sliced or diced carrots, drained1 (16 ounce) can cut sweet potatoes i
Mile high shrimp sandwiches
Mile High Shrimp Sandwiches1 large carrot, julienned 1/4 cup julienned red onion 2 teaspoons fresh lemon juice 2 teaspoons light brown sugar 1/2 teaspoon grated fresh ginger 1 ripe avocado 1 package alfalfa sprouts 1 1/2 pounds cooked or grilled medium shrimp,
Marinated carrots
Marinated Carrots2 pounds carrots, peeled and sliced1/2 medium bell pepper, diced1 medium onion, diced 1 can tomato soup1/2 cup oil3/4 cup granulated sugar1/2 cup vinegarCook carrots until fork tender. Drain; mix all ingredients. Chill overnight.
Marinated carrot salad
Marinated Carrot SaladThis makes a BIG bowl – much more than my family would ever eat! So I only make when I am going to a pot luck supper or am having a crowd. Make sure the bowl is well sealed when transporting as the sauce “dyes” car carpeting well (yikes!) Gee, how did I know that???5
Corned beef `n` cabbage
Corned Beef `n` Cabbage4 cups water1 (2 pound) corned beef brisket with spice packet1 medium head cabbage, cut into 8 wedges2 large red potatoes, cut into 2 inch chunks1 (14 1/2 ounce) can chicken broth4 large carrots, cut into 2 inch chunks1 medium onion, cut int
Chicken rice soup
Chicken Rice Soup1/4 cup or less olive oil4 to 5 small leeks, washed thoroughly and sliced1/2 cup rice, uncooked *6 cups fat free chicken broth (one large can College Inn)1 (3 pound) whole chicken, cut up with skin removed2 tablespoons fresh lemon juice1 cup chopp
Pot Roast Pie
Pot Roast Pie1/4 cup butter 3 tablespoons flour 1 teaspoon onion, garlic or seasoned salt 1/2 teaspoon nutmeg 2 cups milk 1/4 cup cooked, sliced carrots 1/2 cup drained, cooked or canned peas 4 cups mashed white or sweet potatoes (about 10 potatoes) 6 thic