51639 carrot poke kraft Recipes

betty crocker supermoist carrot cake mix, water, butter or 1/3 cup margarine, melted, eggs, caramels or 1 (16 -17 1/2 oz) jar butterscotch topping, betty crocker rich & creamy vanilla ready-to-spread frosting

kraft calorie-wise rancher s choice, lime juice, chili powder, ground cumin, whole wheat rotini pasta, cooked, rinsed and cooled, black beans, rinsed, loosely packed baby spinach leaves, tomato, chopped, kraft canada tex mex cheese light

kraft singles, italian panko bread crumbs, kraft may w/ olive oil, garlic salt, pepper

carrots, whole or 10 oz carrots, ready-cut sliced, about 2 cups, unsalted butter, softened, lemon juice, coarse grain mustard, cumin

carrot (baby s or sticks), sugar, cornstarch, ginger, orange juice, butter, parsley (optional), lemon juice (optional)

carrots (either 3 cans of sliced , or if using real , then steamed and mashed), butter, eggs, gluten-free flour, sugar, baking powder, cinnamon

carrots (approx 2 medium ), sliced thinly in rounds, stalk celery, sliced thinly, chicken or vegetable stock, extra stock or water, olive oil, old ginger, sliced thinly, half an medium white onion, sliced thinly, sea salt , optional, red pepper puree : 2 red capsicums, quartered with stem and seeds removed, 2 cloves garlic, 1 tbsp olive oil, 1/4 tsp salt

spice cake mix , 2 layer size, diet ginger ale, egg substitute, carrots, shredded, raisins, boiling water, orange flavor gelatin (4-serving size), light cream cheese, softened, butter, softened, pumpkin pie spice, powdered sugar

poke leaves, stems removed, leaves washed and rinsed, bacon, fried and drippings saved., green onions, roughly chopped

kraft old english cheese, kraft roka blue cheese, cream cheese, butter, softened

kraft macaroni and cheese mix, milk , for the mac & cheese, butter , for mac & cheese, hunts tomato sauce (or whichever brand you prefer), ground beef (i prefer personally sirloin bc i don tsp drain after cooking), shredded mozzarella cheese, salt , to season beef, pepper , to season beef

kraft philadelphia cream cheese, softened, butter, softened, granulated sugar, vanilla extract, flour, baking soda

carrot fritters, pealed and chopped carrots, onion chopped fine, water, eggs, flour, salt, paprika, chopped parsley (make it 1 tbsp if you re using dry parsley), salad oil, prepared mustard for dipping if desired., in a saucepan , combine carrots with onion and water. bring to a boil, simmer covered until carrots are tender. drain liquid into a measuring cup. measure 1/2 cups of that liquid into a small bowl. separate eggs. set aside the whites in another small bowl. add the yolks to the reserved liquid and mix. add flour, salt and paprika and beat until smooth., beat egg whites until stiff but not dry. at this point you should have 3 different mixtures ., is the carrots and onions, is the egg yolks and simmering liquid, is the egg whites stiffly beaten, fold 1 and 2 into 3. add the parsley., heat some oil for frying in a griddle or skillet. drop batter by heaping tablespoonful and fry until golden brown, both sides.

carrots, peeled and sliced or 1 (20 oz) bag frozen sliced carrots, thawed, mayonnaise, grated onions, prepared horseradish, shredded cheddar cheese, buttered bread crumbs

carrots, cut up or 2 (16 oz) cans diced carrots, drained, eggs, beaten, sweetened condensed milk, pumpkin pie spice, salt, unbaked 9 inch pie shell, brown sugar, butter, melted, chopped pecans

carrot (about 8 s), caraway seed, kosher salt, unsalted butter, all-purpose flour, milk, grated havarti cheese, egg yolks, egg whites, baby french carrots and micro greens or chervil (to garnish)