Search Results for "carrots"
Recipe Results 24 of 40 pages
Irish Lamb Stew
Ingredients: 2 lbs boneless leg of lamb, cut into 1 inch pieces 1 3/4 lbs. potatoes, peeled and cut into 1 inch pieces. 3 large leeks, white part only, halved, washed and thinly sliced 3 large carrots, peeled and cut into 1 inch pieces 3 stalks celery, thinly sliced 14 oz. chicken stock 2 tsp.
Cool Cucumber Yogurt Dip
Ingredients: 1 cup plain low-fat yogurt 1 cup fat-free sour cream 1 cucumber 1 tablespoon lemon juice 1/4 teaspoon garlic powder 1/4 teaspoon dried dill weed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 cup baby carrots 1 cup broccoli florets Directions: Place the yogurt and sour cream in a medium-sized mixing bowl. Peel
Purple Cabbage Slaw
Ingredients: 1 head red cabbage (or 1 bag of coleslaw mix) 2 carrots, scrubbed or peeled and grated 8 scallions, finely sliced 1⁄4 cup canola oil 1⁄4 cup rice vinegar 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper Directions: Cut the cabbage in half and use a sharp knife to sliver it fine. Put everything in
Basic Chicken Soup
Ingredients: 1 tablespoon canola or olive oil 1 onion, finely chopped 2 celery stalks, sliced 2 carrots, scrubbed or peeled and sliced 8 cups low-sodium chicken broth (or more, if you like it more brothy) 1⁄2 cup brown rice, barley, or small pasta (such as alphabets or orzo) 2 cups cooked, shredded chicken Directions: Put
Carrot Salad
Ingredients: 3 large carrots, scrubbed or peeled The juice of one lime and grated zest of half a lime 1 teaspoon honey 1⁄2 cup chopped fresh mint leaves 1⁄3 cup roasted peanuts (optional) 1⁄2 teaspoon salt Directions: Grate the carrots on the large holes of the box grater. Stir in the lime juice and zest,
Pot Pie Hand Pies
Ingredients for the Dough: 3 3/4 cups all-purpose flour 1/2 teaspoon salt 1 1/2 cups (3 sticks) unsalted butter, cold and diced 1/2 cup cold ice water 1 large egg, whisked with splash of water (for brushing) Ingredients for the Pot Pie Filling: 4 tablespoons (1/2 stick) unsalted butter 1 medium yellow onion, diced 2
Slow Cooker Corned Beef and Cabbage
Ingredients: 8 small red potatoes 2 cups baby carrots 1 small onion, quartered 1 corned beef brisket (4 pounds), rinsed and trimmed 2 tablespoons Mixed Pickling Spices 1 teaspoon Minced Garlic 1/2 head cabbage, cored and cut into wedges Directions: Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle
Crunchy Hawaiian Chicken Wrap
Ingredients: 1/4 cup light mayonnaise 1/8 cup white vinegar 1/4 cup sugar 1 teaspoon poppy seeds 1 1/2 teaspoons garlic powder 1 1/2 teaspoons onion powder 1 1/2 teaspoons chili powder 2 cups Fresh broccoli, shredded 1 1/2 cups Fresh carrots, peeled, shredded 1/4 cup Canned crushed pineapple, in 100% juice, drained 1 cup Fresh
Creamy Pea Soup
Ingredients: 1 medium onion (1/2 pound), peeled and thinly sliced 2 celery stalks, thinly sliced 2 carrots, peeled and thinly sliced 5 cloves garlic, crushed 1/8 teaspoon dried thyme 2 bay leaves 5 cups chicken stock 4 cups frozen peas 4 cups 2% milk 1/4 teaspoon nutmeg 1 1/2 cups diced ham Salt and pepper
Eggplant Lasagna Rolls
Ingredients: 6 whole-grain lasagna sheets 1/4 cup olive oil 1 small onion, diced 2 cloves garlic, finely chopped 1/4 cup water 2 small eggplants, peeled and diced 2 small carrots (diced) 1 red bell pepper, seeded and diced 18 black olives, pitted and finely chopped 1 tablespoon finely chopped fresh cilantro leaves 1/4 teaspoon salt
