Search Results for "carrots"
Recipe Results 29 of 39 pages
Cheddar Fondue
Ingredients: 2/3 cup low-fat milk 1 tablespoon cornstarch 2 cloves garlic, peeled and crushed 1 dried bay leaf 1/4 teaspoon Dijon mustard 1 pinch grated nutmeg 1 cup grated Cabot 50% Light Cheddar cheese 2 cups raw broccoli florets 4 large carrots, peeled and cut into spears 1/2 pint cherry tomatoes 1 pound small new
St. Pat’s Beef Pot Pie
Ingredients: 1 1/2 pounds beef flat iron steaks 1 package (8 ounces) cremini mushrooms, sliced 1 1/2 cups frozen crinkle-cut carrots 1 1/2 cups frozen peas 2 teaspoons chopped fresh thyme, divided 1 teaspoon minced garlic, divided Salt and Pepper 3 tablespoons cornstarch 1 can (14 to 14 1/4 ounces) ready-to-serve beef broth 1 refrigerated
Casserole Carrot Cake
Ingredients: 1 cup all-purpose flour 1 cup sugar 1 1/4 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/2 cup canola oil 2 eggs 1 1/2 cups grated or finely chopped carrots (about 4 medium) 1 can (8 ounces) crushed pineapple,
Apple Casserole
Ingredients: 6 medium tart apples, peeled and sliced 6 medium carrots, thinly sliced 1/2 cup orange juice 1/3 cup all-purpose flour 1/3 cup sugar 1/2 teaspoon ground nutmeg 2 tablespoons cold butter Directions: Combine apples and carrots; place in a greased shallow 2-quart baking dish. Drizzle with orange juice. Cover and bake at 350° for
Ham and Spinach Casserole
Ingredients: 3 cups cubed fully cooked ham 1 package (16 ounces) frozen sliced carrots, thawed 1 can (10 3/4 ounces) condensed cream of potato soup, undiluted 1 package (10 ounces) frozen creamed spinach, thawed 1/4 cup water 1/4 teaspoon pepper 1/8 teaspoon salt 1 tube (4 ounces) refrigerated crescent rolls Directions: In a large nonstick
Turkey Shepherd’s Pie
Ingredients: 2 cups cubed cooked turkey 3/4 cup turkey gravy 1 cup shredded carrots 2 cups prepared stuffing 1 can (15 1/4 ounces) whole kernel corn, drained 2 cups warm mashed potatoes Directions: In a greased 2-quart baking dish, layer the turkey, gravy, carrots, stuffing and corn. Top with potatoes. Bake, uncovered, at 325° for
Leftover Turkey Tortilla Soup
Ingredients: Vegetable oil 1 can (14.5 ounces) tomatoes 32 ounces chicken broth Coarse salt (sea salt or kosher), to taste 1 can (15 ounces) potatoes 1 can (14.5 ounces) carrots 1 can (15.25 ounces) whole kernel corn 1 can (15.5 ounces) pinto or black beans, drained 2 cups cooked turkey, shredded 6 ounces bite-size corn
Whole Wheat, One Crust Turkey Pot Pie
Submitted by Betsy Wright, of Newark, Ohio. Ingredients: Crust: 5-8 tablespoons cold water 3/4 cup butter 1/2 teaspoon sea salt 2 cups whole wheat pastry flour (or regular whole wheat flour will do) Mix up like any pie crust directions say. Roll out into a 9 by 13 inch rectangle. Filling: Leftover turkey 1 quart
Apple Slaw
Ingredients: 2 medium carrots 1 medium red onion 4 cups thinly sliced or shredded red cabbage 2 large apples 2/3 cup mayonnaise 2/3 cup sour cream 1/2 cups ketchup 1 tablespoon lemon juice 1/2 teaspoon black pepper 1 head Boston lettuce Directions: Coarsely grate carrots and onion into a large bowl. Add cabbage. Core and
Red Pepper Soup
Ingredients: 6 medium sweet red peppers, chopped 2 medium carrots, chopped 2 medium onions, chopped 1 celery rib, chopped 4 garlic cloves, minced 1 tablespoon olive oil 2 cans (one 49 1/2 ounces, one 14 1/2 ounces) chicken broth 1/2 cup uncooked long grain rice 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
