Search Results for "carrots"
Recipe Results 35 of 39 pages
Oatmeal Soup
Ingredients 3 tablespoons butter or margarine, divided 1 onion, finely chopped (about 3/4 cup) 1/2 shredded carrots 1/2 oats (quick or old fashioned, uncooked) 6 s ready-to-serve chicken broth 1 oats (quick or old fashioned, cooked according to package directions) salt and pepper, to taste 3 tablespoons finely chopped fresh parsley or 1 tablespoon dried
Chicken Pot Pie
Ingredients 2 s cooked chicken, cut in bite sized pieces 1 (7 oz.) can mushrooms 1 small onion, chopped 2 tablespoons parsley 1/2 teaspoon. thyme 2 tablespoons butter 2 tablespoons flour 1 chicken broth salt and pepper to taste 1 single pie crust Directions Arrange chicken pieces in buttered pie dish. Chop onion and saute
Boca Sausage, Barley & Bean Soup
Ingredients 1 (10 oz.) pkg. frozen meatless smoked sausage 4 s (1 qt.) water 1 (15 1/2 oz.) can Great Northern beans, rinsed and drained 1 (14 1/2 oz.) can stewed tomatoes, with juice 1 medium onion, chopped 1/2 celery, chopped 2 medium sliced carrots (1/2 cup) 1/2 quick-cooking barley 2 teaspoons Worcestershire sauce 1/2
Basic Pot Roast *
Ingredients 1 (2 lb.) boneless beef chuck roast, or similar cut 1 tablespoon canola oil 1 medium onion 2 garlic cloves, minced 4 1/2 s water, divided 2 bay leaves 1 teaspoon ground pepper 6 medium potatoes, skins on, quartered 1 lb. carrots sliced 1/4 inch thick 5 celery stalks, cut into 1 inch pieces
Tailgater’S Tuna Salad
Ingredients 1 (7 oz.) pouch chunk white albacore tuna 4 s (12 ozs.) multicolored rotini pasta, dry 2 s bottled, ranch dressing 1/2 red onion, diced 1 celery, diced 1 carrots, diced (optional) 1 teaspoon salt 1/2 teaspoon pepper 1 (2 oz.) can olives, sliced and drained (optional) Directions Cook rotini pasta according to directions
Garlic-Orange Glaze
Ingredients 2 tablespoons orange or tangerine juice 2 teaspoons cornstarch 1/4 brown sugar 2 tablespoons cider vinegar 1 teaspoon minced garlic or garlic paste 1/2 teaspoon grated orange peel 3 s thin carrot slices minced candied ginger, optional Directions In small bowl, whisk together orange juice and cornstarch, stirring in sugar, vinegar, garlic and orange
Braised Young Vegetables
Ingredients 1 medium beet olive oil 2 s rich meat or vegetable stock 4 zucchini (4 in. long) with flowers 12 baby or 8 small potatoes 1 celery stalk 8 baby carrots, peeled 4 baby white onions, peeled 5 oz. mushrooms, cleaned and trimmed 1 1/2 s shelled green peas salt and pepper to taste
Taiwanese Beef Salad
Ingredients 1 1/4 lbs. boneless beef top sirloin or top round steak, cut 1 inch thick or flank steak 1 (10 oz.) pkg. European or Italian-style mixed greens, such as romaine, radicchio, endive and butter lettuces (about 8 cups) 1 1/2 s packaged match-stick style shredded carrots 1/2 chopped unsalted dry-roasted peanuts Dressing: 1/2 prepared
Pleasing Pot Roast
Ingredients 1 ( 2 lb.) beef chuck pot roast 1 tablespoon cooking oil salt and pepper 1 pkg. onion soup mix 1 large onion, cut into thin wedges 1/4 teaspoon ground allspice 4 to 5 ozs. beef stock 1 large carrot, cut into thick slices Directions Trim fat from meat. In Dutch oven or deep
Knorr’S Spinach Dip
Ingredients 1 pkg. frozen chopped spinach, drained and squeezed dry 1 pkg. Knorr’s vegetable soup mix 1 small can water chestnuts, chopped 1 1/2 s sour cream 1 mayonnaise Directions Mix sour cream and mayonnaise together in bowl. Pour in soup mix, water chestnuts and spinach. Mix thoroughly and refrigerate for at least four hours.
