Search Results for "carrots"
Recipe Results 35 of 40 pages
Tangy Slow Cooker Pot Roast
Ingredients 1 boneless beef chuck roast, about 3 to 4 lbs. 2 teaspoons Hungarian paprika Salt and pepper 2 tablespoons olive oil 1/2 cup beef broth 1/2 cup red wine, such as cabernet or pinot noir, or more beef broth 3 tablespoons balsamic vinegar 1 tablespoon honey or brown sugar 1 can (8 ounces) tomato
Home-Style Pot Roast
Ingredients 1 chuck pot roast, tender chuck, chuck arm, etc., 3 to 4 lbs. 1/4 cup flour 1/2 teaspoon salt 1/2 teaspoon onion powder Dash leaf thyme Dash garlic powder 1/8 teaspoon black pepper 1 tablespoon olive oil 3 cups beef broth 5 to 6 medium potatoes, peeled, quartered (about 1 1/4 pounds) 1 cup
Quick Vegetarian Spaghetti
This quick meal satisfies those who don’t eat meat; buy a chunky tomato sauce to make the sauce thicker. Ingredients 1 pound uncooked spaghetti 1 cup broccoli florets 1 (15 ounce) can whole kernel corn, drained 1 cup fresh sliced mushrooms 1 cup sliced carrots 2 (8 ounce) cans tomato sauce Directions Bring a large
Red Cabbage Curry
Ingredients 1 small head red cabbage, shredded 2 red potatoes, cut into 1/2 in. cubes 1 small red onion, finely chopped 1 teaspoon caraway seeds 2 tablespoons curry powder 1 cup grated carrots 1 tablespoon olive oil Directions Steam potatoes until done. Sauté onions in oil until clear. Add caraway and curry powder with enough
Beef Barley and Lima Bean Soup
Ingredients 1 cup chopped onion 1 cup chopped carrots 1 can low sodium (14.5 oz) beef broth 1 lb lean beef stew meat, cut in 1/2 inch cubes 4 cups water 1/4 cup dry pearl barley 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups cooked (1 cup dry) large lima beans or 2 cans (15
Beef Barley and Lima Bean Soup
Ingredients 1 cup chopped carrots 1 cup chopped onion 1 can low sodium (14.5 oz) beef broth 1 lb. lean beef stew meat, cut in 1/2 inch cubes 4 cups water 1/4 cup dry pearl barley 1/2 teaspoon salt 1/4 teaspoon pepper 3 cups cooked (1 cup dry) large lima beans or 2 cans (15
Crunchy Stir-Fry
Ingredients 1/2 cup vertically sliced onion 1 cup thinly sliced carrots (2 medium) 1 teaspoon vegetable oil 1 teaspoon dried basil, crushed 1 cup fresh or frozen Chinese pea pods 1 tablespoon water 1 Golden Delicious or Criterion apple (medium), cored and thinly sliced Directions Stir-fry onion, carrots and basil in oil in non-stick skillet
Taquitos
Ingredients 2 cups frozen vegetables, thawed (peas, carrots, and corn) 1/3 cup crumbled queso anejo or shredded Monterey Jack cheese 12 corn tortillas, warmed 2 teaspoons vegetable oil 2 cups fresh salsa 1/2 avocado, chopped Directions Heat oven to 450°. In medium bowl, mix vegetables and cheese. Spoon 1/4 cup vegetable and cheese mixture down
Shrimp Linguine
Ingredients 1 (16 oz.) package linguine 1 lb. uncooked large shrimp, peeled and deveined 2 garlic cloves, minced 1/2 to 1 tsp. crushed red pepper flakes 2 tablespoons olive oil 1 teaspoon butter 1 1/2 cups sliced zucchini 1 cup sliced yellow summer squash 1 cup juliennned carrots 1 cup fresh broccoli florets 1 tablespoon
Shrimp Linguine
Ingredients 1 (16 oz.) package linguine 1 lb. uncooked large shrimp, peeled and deveined 2 garlic cloves, minced 1/2 -1 teaspoon crushed red pepper flakes 2 tablespoon olive oil 1 teaspoon butter 1 1/2 cups sliced zucchini 1 cup sliced yellow summer squash 1 cup fresh broccoli florets 1 tablespoon minced fresh parsley 1 tablespoon
