|This Book Cooks|
|by Kerry Dunnington|
Vegetables are disguised in cakes, fritters, breads and pancakes and fresh fruit can be found tossed with salad greens, rice and pasta.
51 - 60 of 1,740 for cooked carrots
Cook carrots. Drain and ... parsley, and onion. Butter casserole. Place all the above in casserole and bake at 350 degrees about 30 minutes or until bubbly.
FOR CAKE: Preheat ... and/or raisins, and carrots. Pour into ... sugar and Splenda 1/2 cup at a time, blending thoroughly. Refrigerate until ready to use. .
Mix onion soup, squash, egg, sour cream, cheese, carrots and some butter. ... bread crumbs. Slice butter over top and bake at 350 degrees for 15 minutes.
12 3/4 x ... Add oil, eggs, carrots and nuts, mixing ... Frosting: Blend together powdered sugar, cream cheese and butter. Spread over cake. Serves many.
Bring carrot water to boil. ... cornstarch with lemon juice. Stir into carrot water. Cook until thick. Add butter and pour over carrots. Simmer 5 minutes.
Heat oil in ... green pepper and carrots 2-3 minutes. Push ... thickens and the ingredients are heated through. Serve on a bed of boiled rice. Serves 4.
Place half the ... with half the carrots. Mix brown ... pour orange juice over top. Bake at 350 degrees for 45 minutes. Serves 6. Great with ham or pork!
Preheat oven to ... Then stir in carrots and chopped walnuts ... powdered sugar and enough of the orange juice to make an icing that is easy to drizzle.
Melt butter in ... in brown sugar, mustard and salt. Add cooked carrots. Heat, stirring constantly until glazed, about 5 minutes. Sprinkle with parsley.
Place whole cooked carrots in 1-quart baking ... reduce heat to low and simmer until thick. Pour glaze over carrots and bake at 450 degrees for 15 minutes.
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