Free Recipes Archive
1 cup water 1/2 pound parsnips, peeled; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces 1/2 pound carrots, halved lengthwise and cut crosswise into 1/4-inch-thick pieces 1/3 cup fresh orange juice 1/8 teaspoon freshly grated orange zest 1 tablespoon unsalted Read More …
The garlic and lemon really transform the heretofore boring root vegetable into an elegant side dish. 1 pound medium size carrots, peeled and cut into 1-inch pieces 1 cup chicken broth 1 tablespoon butter or margarine 1 tablespoon minced shallots Read More …
1 pound carrots, scraped and sliced diagonally 3 slices bacon 1 small onion, chopped 3 tablespoon packed brown sugar 1/2 teaspoon salt Freshly ground pepper to taste Cook carrots, covered, in a small amount of boiling water 15 minutes or Read More …
6 carrots, cut into sticks 500 g green beans, sliced 1 lb 25 ml butter 2 tbsp 25 ml flour 2 tbsp 2 ml dry mustard 1/2 tsp 1 ml salt 1/4 tsp pepper to taste 250 ml milk 1 Read More …
1 kg carrots, sliced & cooked tender-crisp 2 lb 1 spanish onion, sliced into rings 1 green pepper, cut into strips 1 can tomato soup (10 oz / 284 ml) 75 ml sugar or to taste 1/3 cup – salt Read More …
5 to 6 carrots, peeled and cut into 1-inch chunks 1/2 teaspoon ground ginger 1 teaspoon sugar 1/4 cup butter or margarine 2 tablespoons chopped fresh parsley In a skillet, cook carrots in a small amount of water until crisp-tender. Read More …
2 bunches carrots, trimmed and peeled 1 cup water 1/2 cup brown sugar 2 tablespoons butter 1 cup raisins Place carrots and water in saucepan. Bring to boil on high heat; cover and reduce to a simmer. Cook carrots 10 Read More …
2 (12-ounce) packages baby carrots* 3 tablespoons butter 2 tablespoons sugar 2 tablespoons finely chopped fresh mint leaves Fresh mint springs (optional) Arrange carrots in a vegetable steamer. Place over boiling water; cover and steam 12 minutes. Drain well. Melt Read More …
1 (18-ounce) can crushed pineapple 1/3 cup Horseradish 1/2 cup honey 2 tablespoons chopped red pepper or pimiento 4 cups cut carrots or beets, cooked and drained 1/4 cup toasted sliced almonds, optional Combine pineapple, horseradish and honey; bring to Read More …
12 carrots, peeled & sliced 60 ml butter, melted 4 tbsp 1 onion, finely chopped 60 ml flour 4 tbsp 2 ml salt 1/2 tsp 1 ml dry mustard 1/4 tsp 0.5 ml black pepper 1/8 tsp 1 ml celery Read More …
5 medium carrots, scraped and cut into julienne strips 4 celery ribs, cut into julienne strips 1/2 cup water 2 tablespoons butter, melted 1 1/2 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons butter, melted Combine first 7 Read More …
1/2 cup sugar 1/2 cup white wine vinegar 1/4 to 1/2 teaspoon dried crushed red pepper 1 garlic clove, minced 1/2 pound fresh green beans, trimmed 1/2 pound carrots, cut into 4- x 1/2-inch strips Whisk together sugar and vinegar Read More …
1 can chicken broth (10 oz / 284 ml) 1 medium onion, finely chopped 250 ml carrots, shredded 1 cup 30 ml margarine or butter 2 tbsp 1 garlic clove garlic, sliced or minced 5 ml dried basil leaves, crushed Read More …
1 to 1 1/4 pounds carrots, peeled, sliced on diagonal 1 tablespoon butter, at room temperature 1 teaspoon fresh lemon juice 1 teaspoon chopped fresh cilantro 1 teaspoon chopped Italian (flat-leaf) parsley 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper Read More …
1 pound peeled baby carrots 1 teaspoon salt, plus more to taste 2 tablespoons butter 1 jalapeno chile, seeded and finely chopped 2 teaspoons fresh lime juice 1 teaspoon grated lime zest 1/2 teaspoon ground cumin Bring a large pot Read More …
8 small carrots 2 ml salt 1/2 tsp 45 ml butter or margarine, melted 3 tsp 250 ml corn flakes, crushed fine 1 cup 1 ml salt 1/4 tsp 1 ml pepper 1/4 tsp .5 ml paprika 1/8 tsp Cut Read More …
250 ml water 1 cup 250 g parsnips, sliced 1/2 lb 250 g carrots, sliced 1/2 lb 75 ml fresh orange juice 1/3 cup .5 ml orange zest, grated 1/8 tsp 15 ml unsalted butter 1 tbsp salt to taste Read More …
4 large carrots, peeled & julienned 4 large parsnips, peeled & julienned 50 ml butter 1/4 cup 25 ml fresh parsley, chopped 2 tbsp 25 ml sherry 2 tbsp dash cinnamon salt & pepper to taste In large saucepan; cook Read More …
25 ml vegetable oil 2 tbsp 15 ml butter 1 tbsp 1 kg chicken thighs, skinned 2 lb 10 carrots, julienned 175 ml sliced almonds 3/4 cup 2 ml paprika 1/2 tsp In large saucepan; heat together oil and butter. Read More …
5 large carrots peeled, sliced & cooked until tender-crisp 50 ml white wine 1/4 cup 50 ml mayonnaise 1/4 cup 50 ml sour cream 1/4 cup 30 ml green onion, finely chopped 2 tbsp 15 ml horseradish 1 tbsp salt Read More …
500 g carrots, sliced 1 lb 1 small onion, diced 50 ml white vinegar 1/4 cup 30 ml vegetable oil 2 tbsp 1/2 can condensed tomato soup (10 oz / 284 ml) 30 ml white sugar 2 tbsp In a Read More …
25 ml butter 2 tbsp 15 ml garlic, minced 1 tbsp 15 ml ginger, minced 1 tbsp 750 ml carrots, diced 3 cup 250 ml chicken stock 1 cup 15 ml dark soy sauce 1 tbsp salt & pepper to Read More …
500 ml fresh pea pods 2 cup 50 ml cold water 1/4 cup 15 ml soy sauce 1 tbsp 5 ml cornstarch 1 tsp 5 ml sugar 1 tsp 2 ml ginger root, grated 1/2 tsp .5 ml pepper 1/8 Read More …
1 L carrots, sliced 4 cup 15 ml ginger, minced 1 tbsp 50 ml fresh mint, minced 1/4 cup Steam carrots over boiling water until tender; 3 to 5 minutes. Remove from heat and reserve 2 tablespoons (25 ml) of Read More …
2 medium red or white potatoes, cubed 4 medium carrots, sliced 25 ml milk 2 tbsp 25 ml margarine or butter 2 tbsp 1 ml salt 1/4 tsp 25 ml milk 2 tbsp 5 ml margarine or butter 1 tsp Read More …
500 ml carrots, julienned 2 cup 250 ml parsnips, julienned 1 cup 50 ml butter, softened 1/4 cup 25 ml shelled pistachios, chopped 2 tbsp 5 ml lemon peel 1 tsp 5 ml lemon juice 1 tsp 5 ml honey Read More …
750 ml carrots, sliced 3 cup 25 ml butter 2 tbsp 25 ml flour 2 tbsp 250 ml chicken broth 1 cup 25 ml brandy 2 tbsp 50 ml green pepper, diced 1/4 cup 50 ml onion, chopped 1/4 cup Read More …
1 kg carrots, peeled & sliced 2 lb 250 ml water 1 cup 30 ml butter 2 tbsp 30 ml brown sugar, firmly packed 2 tbsp 15 ml zesty honey mustard 1 tbsp 5 ml fresh parsley, chopped 1 tsp Read More …
1 kg carrots, peeled & sliced 2 lb 250 ml water 1 cup 30 ml butter 2 tbsp 30 ml brown sugar, firmly packed 2 tbsp 15 ml zesty honey mustard 1 tbsp 5 ml fresh parsley, chopped 1 tsp Read More …
Makes 6 servings 1-1/4 pounds carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch pieces 1 tablespoon granulated sugar replacement, or 1 packet 1/2 teaspoon Tabasco pepper sauce 1-1/2 teaspoons fresh lemon juice 1 teaspoon Dijon mustard 1-1/2 teaspoons curry Read More …
Makes 8 servings 1 cup dried apricots 3 cups carrots, scraped, cut into 1/2 rounds 3 tablespoons water 1 teaspoon margarine 1 pinch sugar fresh parsley, or dill, chopped for garnish Soak apricots in hot water for 1-1/2 hours. Pat Read More …
Chayote (pronounced chy-oh-tay), a member of the squash family, goes by several other monikers: chocho, christophine and vegetable pear. It has a pale green peel, soft core and a texture that’s a cross between apple and zucchini. Jamaicans use this Read More …
1-1/2 lb Carrots; peeled 2 tablespoon Olive oil Salt Freshly milled pepper 10 Or so tiny garlic cloves Several thyme sprigs Thyme or parsley; chopped Yield: 4 Servings Preheat the oven to 400 degree oven F. Toss the carrots with Read More …
2 lbs baby carrots or medium carrots, quartered 1/4 cup water 1/4 cup butter or margarine 1 teaspoon dried oregano 1/2 teaspoon salt Place the carrots in an ungreased 9 inch square baking dish. Add water; dot with butter. Sprinkle Read More …
5 large carrots, sliced 1/4 cup butter 2 tablespoons pecan pieces 3 tablespoons honey 2 tablespoons golden raisins salt & pepper to taste In a medium saucepan; cook carrots until tender crisp. Drain off water. Stir in remaiing ingredients and Read More …
Source: Barbara Hill, Snake Creek Grill, Heber, Utah 6 carrots, peeled, cut diagonally 1 teaspoon canola oil 2 tablespoons butter 3 tablespoons brown sugar Blanch carrots in boiling water until tender, approximately 20 minutes. Do not overcook. Cool quickly in Read More …
Makes 4 servings 1 tablespoon low fat margarine 3 carrots, thinly sliced diagonally 1/2 pound snow peas, trimmed 2 tablespoons granulated sugar substitute, or 3 packets or 2 Tbl.. sugar 1 tablespoon fresh lemon juice 1 tablespoon chopped fresh mint Read More …
1 pound fresh asparagus, trimmed and cut into 2″ pieces, or one 10-ounce package frozen cut asparagus 1 cup baby carrots, cut in half lengthwise, or 3 medium carrots, thinly bias-sliced 3/4 cup frozen orange juiceoncentrate, thawed 1 tablespoon cornstarch Read More …
8 carrots, peeled & thinly sliced 1 cup golden raisins 1 cup honey 1/2 cup light brown sugar 1/2 cup butter, melted 1/4 teaspoon ground ginger 1/4 teaspoon cinnamon In a medium saucepan; cover carrots with water. Bring to a Read More …
Source: El Torito Executive Chef Pepe Lopez 1 cup water 1/2 cup Italian vinaigrette 2 carrots, cut in angled slices 1 teaspoon salt 1 teaspoon dried oregano 1 tablespoon juice from canned jalapenos Place ingredients in suitable saucepan, and bring Read More …
Yield: 6 servings 1 pound carrots, peeled 1-1/2 fairly large potatoes, peeled 2 unbeaten egg whites 1/2 teaspoon ground nutmeg Salt and pepper to taste Brown sugar and honey to taste (optional) Steam carrots and potatoes until soft and tender. Read More …
1 pound of fresh carrots, cleaned/skinned/cut into ovals 1/4 cup of orange juice 2 tablespoon butter 2 tablespoon brown sugar Cook with a little bit of water covering the carrots. Cook until tender. Drain. Add orange juice and mix. Add Read More …
Yield: 50 Servings 1-1/2 cup Butter or margarine 1-1/2 cup All-purpose flour 3 qt Milk 1/2 cup Lemon juice 4 teaspoon Celery salt 2 teaspoon Salt 2 teaspoon Pepper 6 lb Carrots; diced and cooked 2-1/2 lb Cheddar cheese; shredded Read More …
carrots as required 30g butter 1/4 teaspoon ground ginger a squeeze of lemon juice (1/2 tsp) 1/4 cup sugar 1 teaspoon grated orange rind 3 tablespoon orange juice Cook the carrots until tender. Melt the butter and add the other Read More …
15 ml vegetable oil 1 tbsp 750 g carrots, sliced 1 1/2 lb 30 ml orange marmalade 2 tbsp 250 ml chicken or vegetable stock or water 1 cup 2 ml salt 1/2 tsp 15 ml fresh parsley, chopped 1 Read More …
Yield: 50 Servings 1-1/2 cup Butter or margarine 1-1/2 cup All-purpose flour 3 qt Milk 1/2 cup Lemon juice 4 teaspoon Celery salt 2 teaspoon Salt 2 teaspoon Pepper 6 lb Carrots; diced and cooked 2-1/2 lb Cheddar cheese; shredded Read More …
Servings: 100 Portions Portions: 1/2 cup Each 12 lb peas, frozen 2 tablespoon (1 1/3 oz) salt 1-1/2 gallon water, boiling 5-1/2 quart (6 lb) carrots, fresh, sliced 2 teaspoon salt 2 quart water, boiling 2 cups (1 lb) butter Read More …
Servings: 100 Portions Portions: 1/2 Cup Each 18 lb. Peas And Carrots, frozen to cover (variable) water 2 cups (1 lb) butter or margarine 2 cups reserved cooking liquid Place vegetables in steam-jacketed kettle or stock pot. Add hot water Read More …
Approximate Cooking Time: 5 lb pressure (5-8 minutes) 15 lb pressure (1 1/2-2-1/2 minutes) Place in shallow solid pan. NOTE: For fresh vegetables, fill steamer pans not more than 4 inches deep. For uniform cooking of frozen vegetables, place vegetables Read More …