 |
Reply
| | From:  ANNIE24447 (Original Message) | Sent: 7/16/2008 3:05 AM |
Carrot Rissoles.
1 lge cup of grated carrot.
place in microwave for 20secs. then remove .let it cool.
add 1 cup of stale-ish bread . mix well .
optional herbs may be added at this time .
add 1 egg to bind & season. mix and make
into large tbsp. spoon shaped rissoles
and let them fry in oil in hot pan.
every 3-5 mins turn twice and once browned
serve onto plate with greens and optional meat . A very moorish dish . makes 5 large ones. |
|
 First
Previous
2-9 of 9
Next
Last
|
Reply
| |
Carrots 'n' Pineapple
Serves: 6
16 ozs fresh baby carrots
8 ozs crushed pineapple in juice
1 tblspoon brown sugar
2 tspoons butter or nondairy margarine
1/8 tspoon ground nutmeg
1 & 1/2 tspoons cornstarch
Preparation:
In medium saucepan, combine carrots with 1 cup of water;
bring to boil. Reduce heat, cover and simmer until carrots
are tender, about 10 minutes. Drain; return to pan.
Add undrained pineapple, sugar, butter and nutmeg.
Mix cornstarch into 1/4 cup water; add to carrot mixture.
Heat, stirring until sauce thickens. |
|
Reply
| |
Baby Carrots
ingredients:
3 lb of baby carrots.
4 tablespoons of butter.
3 tablespoons of mint.
Salt and pepper.
Water.
Instructions for Baby Carrots:
Put the baby carrots in a saucepan and just cover with water.
Add four tablespoons of butter, then cover.
Bring to the boil, then reduce heat and cook for 12-15 minutes until
the carrots are still firm but can be pieced with a fork.
Remove the cover and boil down until all the water has evaporated.
Season with mint, salt and pepper.
Serve.
---
|
|
Reply
| |
Baked Carrots
Ingredients:
4 cups of carrots, sliced.
½ cup of water.
6 tablespoons of butter.
2 tablespoons of sugar.
1 teaspoon of nutmeg.
1 teaspoon of salt. Instructions for Baked Carrots:
In a casserole dish, mix the sugar, nutmeg and salt with water.
Add the carrots and dab them with butter.
Bake at 350°F (175°C) for 10 minutes, stirring after 5 minutes.
Allow to rest for 3-4 minutes.
Serve.
- |
|
Reply
| |
Spicy Carrot Soup
Ingredients :
8 carrots, roughly chopped.
5 celery sticks, cut into pieces.
2 cloves of garlic, chopped.
1 large onion, chopped.
4 cups of water.
1 tablespoon of olive oil
1 teaspoon of curry powder.
Salt.
Instructions for Spicy Carrot Soup:
Heat up the olive oil in a frying pan; then
fry the chopped garlic and chopped onion for 4-5 minutes.
Add a teaspoon of curry powder, then stir.
Add all of the remaining ingredients except the salt
and cook until the vegetables are tender.
Mix in a blender until the soup is smooth.
Add salt to taste and serve. ---
Carrot and Coriander Soup
Ingredients :
1 lb of chopped carrots, chopped.
1 small onion, finely chopped.
1 garlic clove, crushed.
3 ½ cups of vegetable stock.
1 tablespoon of freshly chopped coriander.
6 teaspoons of olive oil.
1 teaspoon of coriander seeds, crushed.
1 teaspoon of ground coriander.
¼ cup of chopped sultanas (optional).
Salt and pepper, to taste. Instructions for Carrot and Coriander Soup:
Heat the olive oil in large saucepan.
Add the chopped onion, garlic and carrots; cook gently for 10 minutes.
Stir in the crushed and ground coriander, then cook for one minute.
Add three quarters of the vegetable stock, then cover and simmer
for 15 minutes or until carrots are tender.
Purée the soup in a blender or food processor.
Add the remaining vegetable stock.
Add the salt and pepper, and if you are
including them- the chopped sultanas.
Garnish with chopped coriander and serve. |
|
Reply
| |
Carrot Casserole Ingredients :
1 tin Cream of Mushroom Soup
2 tin Diced Carrots
½ x Finely Chopped Onion
1 sm Bag of Original Crisps
Instructions for Carrot Casserole:
Make alternating layers of carrots, soup and onion into a
greased casserole dish.
Bake for 20 to 25 minutes in a hot oven or until thoroughly
piping hot and bubbling. 5 minutes before serving, sprinkle
the crushed crisps over the top of the casserole and put back
into the oven to brown. |
|
Reply
| |
Carrot Salad
Ingredients :
1 ½ lb of carrots, peeled and grated.
¼ cup of non-fat mayonnaise.
2 ½ tablespoons of freshly-squeezed lemon juice
1 tablespoon of maple syrup.
Pinch of salt.
Instructions for Carrot Salad:
In a bowl, mix together the mayonnaise, lemon juice,
maple syrup and a pinch of salt.
Add the carrots, tossing to mix.
Allow to stand for about 45 minutes.
Serve. |
|
Reply
| |
Glazed Carrots
Ingredients :
2 ½ cups of carrots, sliced.
2 tablespoons of butter.
2 tablespoons of brown sugar.
1 teaspoon of orange peel, grated.
½ teaspoon of salt.
Instructions for Glazed Carrots:
Cook the carrots in hot water until they are tender. Drain.
Melt the butter in a suitably sized starsol skillet.
Add the cooked carrots, sugar, grated orange peel, salt.
Cook over a medium heat, stirring constantly,
until carrots are glazed.
Serve as desired.
-
Maple Carrots
Ingredients :
1 ½ lb of carrots, peeled and cut into half-inch thick rounds.
½ cup of water.
3 tablespoons of butter.
2 tablespoons of maple syrup.
1 tablespoon of brown sugar.
Salt and freshly ground blck pepper, to taste.
Instructions for Maple Carrots:
In a large skillet, bring all ingredients to boil.
Reduce heat to medium, then cover and simmer for 8 minutes.
Uncover and cook until the juices are reduced to glaze (4-5 minutes).
Season with salt and freshly ground black pepper.
Notes about this recipe:
Yields 5-6 servings.
- |
|
Reply
| |
Pickled Carrots
Ingredients :
1 ½ lb of carrots, scraped.
4 cloves.
1 ½ cinnamon sticks, broken.
1 cup of granulated sugar.
1 cup of white vinegar.
1 cup of water.
1 ½ tablespoons of mustard seed.
Instructions for Pickled Carrots:
Cut carrots into thin three-inch sticks.
Blanch in boiling water for about 3-4 minutes.
Drain and and put in a bowl.
In a saucepan, combine the sugar, vinegar, water,
mustard seeds, cloves and cinnamon.
Bring to boil. Reduce heat and simmer for about 10-12 minutes.
Pour over the carrots.
Allow to cool, then cover and refrigerate for a minimum of 8 hours.
Drain well before serving and discard the cloves and cinnamon.
--
|
|
|
First
Previous
2-9 of 9
Next
Last
|
|
Free Forum Hosting
Important Announcement
Return to Vegetables