|What You Knead|
|by Mary A. Esposito|
Share the joys and secrets of simple but sophisticated baking with Mary Ann Esposito, bestselling author and host of public television's Ciao Italia.
1 - 10 of 108 for carrot seasoning
Wash carrots and scrub them ... less broth because they will require less cooking time. Season to taste with salt and pepper before serving as a side dish.
Saute onions in butter until soft. Add carrots, potatoes, and ... Add the rest of broth and seasonings. Simmer in pan. Reheat. Stir in cream. Do not boil.
Cook squash and ... sour cream and carrots, fold in ... mixture on top. Place stuffing mixture over the vegetables. Bake, uncovered, at 350 for 30-35 minutes.
In large saucepan cook carrots in boiling water ... reduce heat and simmer uncovered 5 minutes. Add carrots and pecans, toss to coat with glaze mixture.
Cook carrots, covered, in ... until tender. Drain. Combine salad dressing, onion, horseradish, salt and pepper. Mix with carrots. Place in 1 quart casserole.
With sharp knife, ... medium bowl, combine carrots, zucchini, salt and poultry seasoning. Spoon about ... toothpicks. Makes 4 servings, 180 calories per serving.
Combine carrots, onion, cheddar cheese, sour cream, and celery soup. Sprinkle with seasoned croutons. Bake 20 to 25 minutes at 350 degrees.
In 2 quart ... remaining ingredients. Cover, cook over medium heat until carrots are crisply tender (10 to 14 minutes). Serve immediately. Yield: 4 servings.
Cook carrots first. Melt 1 ... Melt remaining butter and add to soft bread crumbs. Toss to mix. Sprinkle over casserole. Bake at 350 degrees for 25 minutes.
Place crackers in ... eggs, and butter; beat well. Stir in squash, carrot, and onion. Spoon into prepared baking dish; sprinkle with stuffing mix. Bake.
top of page