Easy Carrot
Recipes
Easy Carrot Dish
6 medium-sized carrots
Wash 6 carrots. Very tiny carrots may be left whole. Mature
carrots should be scraped or peeled. Cut carrots into thin
rounds or slivers. Prepare 6 medium carrots. Place in a 1 or 1
1/2 quart casserole. Add 2 tablespoons water. Cook, covered, for
7 to 8 minutes, stirring once during cooking period. Drain,
season to taste and serve.
Stuffed Carrots
6 medium carrots
10 saltine crackers, finely crushed
2 hard-cooked eggs, mashed
1/4 c. minced celery
1/4 c. minced onion
1/4 c. butter or margarine, softened
1/4 tsp. pepper
1/8 tsp. salt
Cut carrots 5 inches from top, reserving smaller end for another
use. Cook carrots, covered, in small amount of water 10 minutes
or until crisp-tender. Let cool. Cut carrots in half lengthwise
and scoop out center of each. Combine cracker crumbs and
remaining ingredients, toss to mix. Stuff carrots with mixture.
Place in a lightly greased 13 x 9 x 2-inch baking dish. Bake,
uncovered, at 350 degrees for 30 minutes or until carrots are
hot.
Sweet Basil Carrots
12 medium carrots, peeled
3 Tbsp. sweet butter
2 Tbsp. maple syrup
1 to 2 tsp. basil
1/4 tsp. salt
Cut carrots into 1/8-inch slices. Cook (or steam) in a small
amount of water until tender, but not mushy. Remove from heat
and set aside. In a heavy saucepan, melt butter. Add maple
syrup, carrots, basil and salt. Stir well to coat carrots
thoroughly with butter sauce. I even like these carrots and I
generally do not like cooked carrots.
Serves 4 to 6.
Baked
Carrots
Fried Carrots
BBQ Carrots
Buttered Carrots
Candied Carrots
Carrots and Mushrooms
Carrot Cake
Carrots Lyonnaise
Curried
Carrots and Raisins
Diet Glazed
Carrots
Dilled Carrots
Gingered Carrots
Glazed Carrots
Glazed Carrots with Apricot Jam
Glazed Carrots
with Lemon
Herbed
Carrots
Marinated Carrots
Orange Carrots
Orange
Carrot Casserole
Scalloped Carrots
with Cheese
Stuffed Carrots
Sweet Basil Carrots
Zucchini and Carrots
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