what should i do with all these carrots? recipes please?

9 Responses to “what should i do with all these carrots? recipes please?”

1. 
2. 48 Hour Sale on Secret Recipes! Says:
   May 9th, 2009 at 3:16 pm

   48 Hour Sale on Secret Recipes!

   This is pretty darned good.

   Marinated Carrots

   2# sliced carrots – boiled but still firm
   1 large onion, sliced
   1 green pepper, chopped
   1 can tomato soup
   1 cup sugar
   ¾ cup vinegar
   ¼ cup oil
   1 tsp salt
   ½ tsp pepper

   Mix all together and refrigerate overnight. Best served at room temperature.

   I also sometimes saute them in some butter and a little brown sugar.. put a small browning on them and serve warm.

3. 
4. Click Here for Some Secret Recipes! Says:
   May 12th, 2009 at 8:52 pm

   Click This For More Information

   Roasted Carrots

   If you have a juicer, fresh carrot juice is fabulous

   Carrot Soup (I find mixing it half and half with acorn squash or butternut squash works best)

   Carrot puree (great with roasted meat)

5. 
6. Click This For More Information Says:
   May 15th, 2009 at 5:20 pm

   What’s Applebees Serving for Xmas Dinner? Click here!

   HONEY - GLAZED CARROTS

   6 med. carrots, halved, sliced, or cut into strips
   2 tbsp. firmly packed brown sugar
   Dash salt
   2 tbsp. butter
   1 tbsp. honey

   In medium saucepan, cook carrots in 1-inch salted water (1/2 teaspoon salt to 1 cup water) for 10 to 20 minutes or until tender; drain. Add remaining ingredients; heat uncovered, 3-5 minutes, stirring occasionally to glaze. Yield 3-4 servings.
   TIP: If desired, 1/2 teaspoon crushed dried mint leaves can be added, or substitute 2 tablespoons mint jelly and omit brown sugar.

   CARROT CAKE

   2 c. sugar
   1 1/2 c. cooking oil
   4 eggs
   2 c. cake flour
   2 tsp. baking soda
   1 tsp. salt
   2 tsp. cinnamon
   3 c. grated carrots
   1 c. chopped pecans
   1/2 to 1 c. raisins

   Put sugar, oil and eggs in a mixing bowl and beat well. Sift the flour, baking soda, salt and cinnamon together and add to mixture slowly while beating. After it is well blended add raisins, carrots and pecans. Pour batter into 3 greased, 9-inch layer cake pans. Preheat oven to 325 degrees and bake for 30 - 45 minutes. Cool on racks, then ice with frosting below.

   FROSTING:

   1 c. butter
   8 oz. cream cheese
   1 lb. confectioners’ sugar
   2 tsp. vanilla

   Mix butter with cream cheese. When well blended, slowly blend in sugar and vanilla.

   MAPLE GLAZED CARROTS

   10 carrots (do not use baby carrots), chopped
   1 clove garlic, crushed
   1/4 teaspoon garlic salt
   1/4 cup maple syrup
   2 tablespoons butter

   In a frying pan, combine all ingredients cooking over medium-low heat. Stir occasionally until carrots are cooked to desired doneness, or approximately 5-7 minutes.
   Submitted by: Alix Feiss

   CARROT RAISIN SALAD

   2 c. shredded carrots
   1/2 c. raisins
   1 c. marshmallows
   1/2 c. salad dressing
   1/2 c. sour cream
   1 c. crushed pineapple

   Blend salad dressing and sour cream together. Mix carrots, raisins, pineapple and marshmallows in bowl. Mix dressing mixture. Chill.

7. 
8. What's Applebees Serving for Xmas Dinner? Click here! Says:
   May 17th, 2009 at 2:47 pm

   What’s Applebees Serving for Xmas Dinner? Click here!

   Make side dishes

   Carrot cake is awesome!

   Take adavantage of the nutritional value and makea yummy soup

   Cut them up and serve them with some dip.

9. 
10. 48 Hour Sale on Secret Recipes! Says:
    May 19th, 2009 at 8:42 am

    Members Only Secret Recipes!

    You can make carrot mush!

    Ingredients:
    Carrots
    Feet
    Water

    1. Take the carrots
    2. Boil them nice and soft
    3. Put in big barrel
    4. Mush with feet “I Love Lucy” style

11. 
12. What's Applebees Serving for Xmas Dinner? Click here! Says:
    May 21st, 2009 at 8:51 am

    Members Only Secret Recipes!

    This will be the hit at the paty. With these two recipes , you use 4 cups of shedded carrots

    Carrot Cake Cheesecake

    I’ve made this for Easter the past few years and everyone loves it. It’s like carrot cake with a lot of cream cheesy flavor.

    CHEESECAKE
    16 ounces cream cheese (at room temp)
    1 cup granulated sugar
    1 tablespoon flour
    3 eggs
    1 teaspoon vanilla
    CARROT CAKE
    3/4 cup vegetable oil
    1 cup granulated sugar
    2 eggs
    1 teaspoon vanilla
    1 cup flour
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1 dash salt
    1 (8 1/2 ounce) can crushed pineapple, well drained with juice reserved
    1 cup grated carrots
    1/2 cup flaked coconut
    1/2 cup chopped walnuts
    PINEAPPLE CREAM CHEESE FROSTING
    2 ounces cream cheese, softened
    4 tablespoon butter, softened
    2 cups powdered sugar
    1/2 teaspoon vanilla
    1 tablespoon reserved pineapple juice

    To make cheesecake,
    In large bowl of electric mixer, beat together 2 pkgs cream cheese and 3/4 cup sugar until smooth.
    Beat in 1 tablespoon flour, 3 eggs and 2 teaspoons vanilla until smooth. Set aside.
    Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar, 2 eggs and 1 teaspoon vanilla, blending thoroughly.
    Stir in 1 cup flour, baking soda, cinnamon and dash salt, mixing well.
    Stir in drained pineapple, carrots, coconut and walnuts.
    Spread 1 1/2 cups carrot cake batter over bottom of greased 9-or 9 1/2-inch springform pan.
    Drop large spoonfuls of cream cheese batter over carrot cake batter; top with large spoonfuls of remaining carrot cake batter.
    Repeat with remaining cream cheese batter, spreading evenly with a knife.
    Do not marble with a knife.
    Bake in preheated 350 degree oven 50 to 65 minutes or until cake is set and cooked through.
    Cool to room temperature, then refrigerate.
    When cake is cold, prepare Pineapple Cream Cheese Frosting.
    In a bowl of electric mixer, combine 2 oz cream cheese, butter, powdered sugar, 1/2 teaspoon vanilla, 1 tablespoon reserved pineapple juice and dash of salt.
    Beat until smooth and of spreading consistency.
    Frost top of cheesecake.
    Refrigerate 3 to 4 hours before serving

    —
    Fabulous Carrot Cake!:

    CAKE
    2 cups sugar
    2 cups flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon salt
    1 teaspoon cinnamon
    3 cups finely shredded carrots
    1 cup oil
    4 eggs
    3/4 cup chopped walnuts (optional)
    ICING
    1 (8 ounce) package cream cheese
    1/2-1 cup margarine
    2 teaspoons vanilla
    3 1/2-4 cups powdered sugar

    1. Mix dry cake ingredients.
    2. Add carrots, oil and eggs.
    3. Stir till all is wet.
    4. Add nuts, (optional) Put in greased and floured 9 x 13 inch pan.
    5. Bake at 325* for 50-55 minutes .
    6. Cool.
    7. Cream together cream cheese, margarine, vanilla Add powdered sugar.
    8. Spread over cooled cake.

13. 
14. Click Here for Some Secret Recipes! Says:
    May 23rd, 2009 at 4:17 pm

    What’s Applebees Serving for Xmas Dinner? Click here!

    If you have a dehydrator you can cut the carrots up into small pieces (1/2 inch would be good.) Just dehydrate them until they are completely dried. Keep in an airtight container, and you can add a handful to soups, or just reconstitute in hot water and add to stir fries and such. This way, the carrots don’t go bad, and they are already cut up and ready to cook.

15. 
16. Click Here for Some Secret Recipes! Says:
    May 24th, 2009 at 10:42 pm

    Members Only Secret Recipes!

    Baked Carrots ingredients list:
    4 cups of carrots, sliced.
    ½ cup of water.
    6 tablespoons of butter.
    2 tablespoons of sugar.
    1 teaspoon of nutmeg.
    1 teaspoon of salt.
    Instructions for Baked Carrots:
    In a casserole dish, mix the sugar, nutmeg and salt with water.
    Add the carrots and dab them with butter.
    Bake at 350°F (175°C) for 10 minutes, stirring after 5 minutes.
    Allow to rest for 3-4 minutes.
    Serve.
    ———
    Carrot Casserole ingredients list:
    1 tin Cream of Mushroom Soup
    2 tin Diced Carrots
    ½ x Finely Chopped Onion
    1 sm Bag of Original Crisps
    Instructions for Carrot Casserole:
    Make alternating layers of carrots, soup and onion into a greased casserole dish.
    Bake for 20 to 25 minutes in a hot oven or until thoroughly piping hot an bubbling.
    5 minutes before serving, sprinkle the crushed crisps over the top of the casserole and put back into the oven to brown
    ——
    Carrot Salad ingredients list:
    1 ½ lb of carrots, peeled and grated.
    ¼ cup of non-fat mayonnaise.
    2 ½ tablespoons of freshly-squeezed lemon juice
    1 tablespoon of maple syrup.
    Pinch of salt.
    Instructions for Carrot Salad:
    In a bowl, mix together the mayonnaise, lemon juice, maple syrup and a pinch of salt.
    Add the carrots, tossing to mix.
    Allow to stand for about 45 minutes.
    —
    .Glazed Carrots ingredients list:
    2 ½ cups of carrots, sliced.
    2 tablespoons of butter.
    2 tablespoons of brown sugar.
    1 teaspoon of orange peel, grated.
    ½ teaspoon of salt.
    Instructions for Glazed Carrots:
    Cook the carrots in hot water until they are tender. Drain.
    Melt the butter in a suitably sized starsol skillet.
    Add the cooked carrots, sugar, grated orange peel, salt.
    Cook over a medium heat, stirring constantly, until carrots are glazed.
    —–
    Pickled Carrots ingredients list:
    1 ½ lb of carrots, scraped.
    4 cloves.
    1 ½ cinnamon sticks, broken.
    1 cup of granulated sugar.
    1 cup of white vinegar.
    1 cup of water.
    1 ½ tablespoons of mustard seed.
    Instructions for Pickled Carrots:
    Cut carrots into thin three-inch sticks.
    Blanch in boiling water for about 3-4 minutes. Drain and and put in a bowl.
    In a saucepan, combine the sugar, vinegar, water, mustard seeds, cloves and cinnamon.
    Bring to boil.
    Reduce heat and simmer for about 10-12 minutes.
    Pour over the carrots.
    Allow to cool, then cover and refrigerate for a minimum of 8 hours.
    Drain well before serving and discard the cloves and cinnamon

17. 
18. 48 Hour Sale on Secret Recipes! Says:
    May 26th, 2009 at 1:05 am

    Members Only Secret Recipes!

    Carrot Spice and Walnut Pie

    1 (9 inch) deep dish pastry shell, partially baked
    1 pound baby carrots
    1/3 cup honey
    2 eggs
    5 tablespoons unsalted butter, softened
    1 teaspoon salt
    1 teaspoon ground cinnamon
    1 teaspoon ground nutmeg
    1 teaspoon vanilla extract
    1/2 cup finely chopped walnuts
    1/2 cup packed brown sugar
    1/2 cup white sugar

    Preheat oven to 350 degrees F (175 degrees C).

    Steam carrots until soft but not mushy. Cool slightly.

    Place carrots in food processor and puree until smooth. Add honey, eggs, butter or margarine, salt, cinnamon, nutmeg, vanilla, and walnuts. Blend until smooth. Pour mixture into a large bowl.

    In a separate bowl combine brown sugar and white sugar, mixing well to get all lumps out. Fold sugar mixture gradually into carrot mixture until well incorporated. Pour mixture into partially baked pie shell.

    Bake in preheated oven for 60 to 70 minutes, until toothpick inserted in center comes out clean. Serve pie warm or cold. Refrigerate any leftovers.
    —-
    Carrot Fruit Ring

    1 cup vegetable oil
    1 cup white sugar
    1 cup packed brown sugar
    4 eggs
    3 cups finely grated carrots
    2 1/2 cups all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    2 teaspoons ground cinnamon
    1 teaspoon salt
    1 cup raisins
    1 cup candied cherries, halved
    1 cup candied mixed fruit
    1 cup dates, pitted and chopped
    1 cup coarsely chopped walnuts
    1/2 cup all-purpose flour

    Preheat oven to 325 degrees F (165 degrees C).

    Grease and flour one 10 inch tube pan.

    Beat the vegetable oil with the white and brown sugars.

    Beat in the eggs one at a time. Stir in the grated carrots. Add the 2/12 cups flour, baking soda, baking powder, ground cinnamon, and salt. Stir until just moistened.

    Toss the raisins, candied cherries, candied mixed fruit, chopped dates, and the chopped walnuts with the remaining 1/2 cup flour. Stir to coat. Add fruit and nut mixture to the batter and stir until combined. Pour batter into the prepared pan.

    Bake at 325 degrees F (165 degrees C) for 1 1/2 hours.
    —-
    Marinated Carrot Salad

    2 pounds carrots, peeled and sliced into rounds
    1 (10.75 ounce) can condensed tomato soup
    1 cup white sugar
    1 cup vegetable oil
    3/4 cup white vinegar
    1/2 teaspoon cayenne pepper
    1 teaspoon salt
    1 teaspoon mustard powder
    1 green bell pepper, seeded and diced
    1 red bell pepper, seeded and diced
    1 yellow bell pepper, seeded and diced
    1 large onion, chopped

    Place the carrots in a large pot and fill with enough water to cover. Bring to a boil and cook until carrots are tender. Do not over cook, the carrots should be firm but easy to bite into. Drain and rinse under cold water to stop the cooking.

    In the container of a food processor or blender, combine the tomato soup, sugar, oil, vinegar, cayenne pepper, salt and mustard powder. Blend for about 3 minutes or until creamy.

    In a large bowl, mix together the carrots, green, red and yellow bell peppers and onion. Toss with the dressing, cover and refrigerate overnight. The longer this salad is allowed to sit, the better it is.

Leave a Reply

You must be logged in to post a comment.