Carrot Recipe - All Carrot Recipes Collection

Orange-Glazed Carrots and Sugar Snap Peas

admin — Tue, 10 Nov 2009 21:57:02 +0000

Here is a recipe for a quick side dish with just a few ingredients. Your family will never guess how easy this was to make and you will never find an easier way to get them to eat their veggies.

2 cups baby carrots
1 cup frozen peas
2 tablespoons orange marmalade
1/4 teaspoon salt
Pepper, to taste

1. In 2-quart saucepan, heat 1 cup water to boiling and add carrots. Reduce heat to low; cover and cook for about 10 minutes, or until carrots are tender, adding peas midway through cooking. Drain and return to pan.

2. Stir in marmalade, salt and a dash of pepper. Place over medium heat, stirring constantly, until marmalade is melted and vegetables are glazed.

TIPS: This serves as a great side to chicken, turkey, or pork.

Honey-Mustard Chicken and Carrots

admin — Tue, 10 Nov 2009 21:42:57 +0000

So you have chicken in the freezer and you don’t know what to do with it? Try this recipe, full of ingredients already in your kitchen! You will be glad you did, and so will your family!

2 teaspoons extra virgin olive oil
4 boneless skinless chicken breasts (about 1 lb)
1/2 cup apple juice
2 cups baby carrots
2 tablespoons honey mustard
3 tablespoons honey-roasted peanuts, coarsely chopped

1. In 10-inch skillet, heat oil over medium-high heat. Add chicken, seasoned with salt and pepper, cooking 5-8 minutes. Turn once and ensure that chicken is browned on both sides.

2. Add apple juice. Reduce heat to medium; cover and cook 5 minutes. Add carrots; cover and cook for another 5-10 minutes, until chicken is tender and cooked thoroughly. Carrots should be slightly crisp still.

3. Remove chicken and carrots from skillet with slotted spoon, leaving liquid in skillet. Place chicken and carrots on covered platter to keep them warm. Add the honey mustard to the skillet and stir. Spoon over chicken and carrots then sprinkle peanuts over top. Serve immediately with your favorite pasta or rice.

Golden Chicken with Noodles

admin — Sun, 26 Apr 2009 21:45:57 +0000

Here is a slow cooker recipe that will have their mouths watering as soon as they step in the door! With simple, nutritious ingredients that make a complete meal in one pot!

2 cans (10 3/4 oz each) Condensed Cream of Chicken Soup
1/2 cup water
1/4 cup lemon juice
1 Tbsp Dijon-style mustard
1 1/2 tsp garlic powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves
Hot cooked egg noodles
Chopped fresh parsley for garnish

1. Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat with the soup mixture.

2. Cover and cook on LOW for 7-8 hours (or on HIGH for 4-5 hours), or until the chicken is cooked through. Serve with noodles and sprinkle parsley.

Tips: Over time, food cooked in a slow cooker will lose some of their color. The fresh parsley for garnish will help to bring the dish back to life with its bright green color!

Carrot Cake with Raisins

admin — Thu, 23 Oct 2008 04:53:10 +0000

Photo by nedrichards

Ingredients
4 eggs
2 cups sugar
1 1/2 cups vegetable oil
2 cups grated carrots
2 teaspoons vanilla
3 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
3/4 cup chopped nuts
3/4 cup chopped raisins

Directions
Start by beating the eggs and mixing the sugar, oil grated carrots and vanilla. Mix in the flour, baking powder, salt and spices then gradually add the carrot mixture and beat it to blend. Fold in the chopped nuts and raisins. Bake in a greased pan at 375°F for about an hour. Frost with cream cheese frosting or glaze.