|Main dish salads|
|by Norman Kolpas|
A renowned cookbook writer presents more than 75 appetizing salad and dressing recipes for delicious meals all year round.
1 - 10 of 101 for carrot dishes
Pare carrots and slice 1/4 ... Cook over moderate heat, stirring constantly, until thickened and clear. Stir in carrots and reheat. Makes 4 to 6 servings.
Cook carrots until tender. Season with Crisco and salt. Mix carrots, drained, sugar, cinnamon and apple pie filling. Bake 1 hour at 350°F.
Cut into slices 2 pounds carrots. Cook until ... above marinade with the cooked carrots. Add 1 large sliced onion and sliced green pepper. Marinate 24 hours.
Mix and pour over carrots. Keeps in refrigerator several weeks. Serve cold!
Cook squash and ... sour cream and carrots, fold in ... in a baking dish. Spoon vegetable ... the vegetables. Bake, uncovered, at 350 for 30-35 minutes.
Place cooked carrots in ungreased casserole dish (I use a ... mixture over carrots; place bread cubes on top. Bake uncovered at 350 degrees for 25 minutes.
In saucepan cook ... not brown. Add carrots, syrup and ... simmer about 15 minutes more or until carrots are tender. Stir occasionally. Makes 6 servings.
Brown meat in ... mixture. Add the soup, salt and pepper to taste. Add the carrots last. Put in greased casserole dish and bake at 325 degrees for 30 minutes.
Combine carrots with drained onions; add salt. Add cubed cheese and dot with butter. Spread crushed Pringles on top and bake at 350°F for 30 minutes.
Melt 3 tablespoons ... until thickened. Add carrots and Cheez Whiz. ... butter. Add corn flakes and sprinkle on top of carrots. Bake 20 minutes at 350 degrees.
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