|Ten Lessons in Japanese Cooking|
|by Florence C. Lee|
This book offers basic techniques such as cutting, soup stock preparation, sauce preparation, pickling, fish filleting and fillet slicing.
Results 1 - 10 of 414 for raw carrots
Preheat oven to ... Beat well. Add carrots, nuts and ... full and bake 45-50 minutes at 350°F degrees. Remove labels and wash and dry cans before using.
In the bowl ... mixture. Stir in carrots, and pecans. ... and refrigerated. Combine ingredients. May be used in place of cup of sugar and 1 lemon juice.
Cream together the ... the raisins, grated carrots, and nuts. ... crosshatches. Bake in a preheated 350°F oven 25 to 30 minutes or until browned along edges.
Cream brown sugar ... mixture. Add raisins, carrots and nuts. Stir ... with a fork. Bake in a preheated 350°F oven for 25-30 minutes. Makes about 3 dozen.
Toss first 5 ... together mayonnaise and whipped topping that has been thawed. Gently mix into carrot mixture. Serve on lettuce leaf. Yield: 8 servings.
In each quart jar place: Boil together. Pour boiling solution over beans in jar leaving 1/4 inch space in top. Put lids on and seal. No processing ...
Chop or grind all vegetables and put them in large bowl. Add salt and mix well. Allow salted vegetables to stand for 1/2 hour. Then drain juices, do ...
Mix and put into 9x13 inch pan. Sprinkle with 1/2 cup sugar mixed with 1 teaspoon cinnamon. Bake 1 hour 325 degrees.
Put carrots through food chopper, add rest of ingredients and enough mayonnaise to mix it.
Allow to sit 1 hour, draining well all vegetables. Then add salt, sugar, vinegar and spices. Mix and serve.
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