Search Results for "carrots"
Recipe Results 6 of 58 pages
Carrot Cake Cupcakes
Carrot Cake Cupcakes Ingredients: 2 cups all-purpose flour 1 Tbsp. ground cinnamon 2 tsp. baking soda 2 tsp. baking powder ½ tsp. ground allspice ½ tsp. salt ½ tsp. ground nutmeg ⅛ tsp. ground cloves 1 ½ cups dark brown sugar ¾ cup sour cream ½ cup sugar ½ cup vegetable oil 4 large eggs
Carrot Apple Soup
Ingredients: 1 tablespoon olive or canola oil 1 medium onion, peeled and chopped 2 pounds carrots, peeled and sliced 1 apple, peeled (if you like), cored and chopped 8 cups chicken or vegetable stock 1⁄2 cup Greek or plain low-fat yogurt (if you want to make it “creamy”) Directions: Wash your hands with soap and
My Favorite Carrot Cake
My Favorite Carrot Cake Submitted by: Dee Fletcher Recipe Editor Ingredients: 2 cups all-purpose flour 2 cups white sugar 2 tsp. baking soda 1 Tbsp. pumpkin pie spice 1 tsp. salt 1 1/2 cups vegetable oil 4 large eggs 2 6 oz. jars carrot baby food 8 oz. can crushed pineapple, well drained 1 cup
Carrot And Potato Stir-Fry
Ingredients 1 tablespoon olive oil 4 medium carrots (about 1/2 lb.), peeled and cut into matchstick strips 1 large Russet potato, peeled and cut into matchstick strips 1/8 teaspoon black pepper 1 tablespoon snipped fresh chives or minced parsley Directions In 10-inch nonstick skillet, heat oil over moderately high heat 1 minute. Add carrots and
Carrot Cake Raisin Muffins
Carrot Cake Raisin Muffins Yield: Makes 1 dozen Ingredients: 18-oz. pkg. carrot cake mix 15-oz. can pumpkin 1/3 cup golden raisins Directions: Mix dry cake mix and pumpkin together to make a very thick batter. Add raisins and mix well. Fill paper-lined muffin cups 2/3 full. Bake at 400˚F for 20 minutes, until muffins test
Carrot-Apple Soup With Sage
Ingredients 1 tablespoon unsalted margarine 1 medium yellow onion, peeled and chopped 1 medium stalk celery, sliced 8 medium carrots (about 1 lb.), peeled and sliced 2 medium apples, peeled, cored and chopped 5 cups reduced-sodium fat-free chicken broth 1/2 teaspoon dried sage, crumbled 1/4 teaspoon black pepper 1 bay leaf 8 thin unpeeled apple
Salmon Bowls with Carrot Miso Dressing
Salmon Bowls with Carrot Miso Dressing Ingredients: 3 Tbsp. finely shredded fresh carrot 3 Tbsp. white miso paste 1 Tbsp. sesame seeds, toasted, plus extra for garnish 4 tsp. rice vinegar 1½ tsp. grated fresh ginger ¾ tsp. toasted sesame oil ¾ tsp. honey 5 Tbsp. vegetable oil ¼ cup water 1½ cups uncooked farro
Pulled Pork with Red Cabbage and Carrot Slaw
Ingredients for Pulled Pork: 1 half pork shoulder (bone-in) 1 1/2 cups cider or white vinegar (or a combination of both) 1 teaspoon black pepper 1 teaspoon Crushed red pepper flakes 1/2 teaspoon salt 8 100% whole wheat dinner rolls or slider buns Ingredients for Carrot Slaw: 1 head red cabbage (shredded) 2 carrots (scrubbed
Healthy Carrot Cake Muffins
Healthy Carrot Cake Muffins Ingredients: 3 eggs ½ cup Greek yogurt ½ cup maple syrup ¼ cup milk 1 tsp. vanilla extract 2 carrots, shredded 1½ cups whole wheat flour 1¾ tsp. baking powder 1½ tsp. ground cinnamon Ingredients for frosting: 8 oz. cream cheese, softened ¼ cup maple syrup 1 tsp. vanilla extract Directions:
Carrot & Lemon Thyme Risotto
Ingredients: 4 cups hot vegetable stock 2 Tbsp olive oil 1 onion, finely chopped 2 cloves garlic, crushed 1 lb. carrots, washed and coarsely grated 12 oz. arborio rice zest and juice 1 lemon a few springs of lemon thyme or 1 tsp. dried salt and freshly ground black pepper 1/4 cup freshly grated Parmesan
