130275 carrot sushi basil mustard Recipes

sushi rice, water, rice vinegar, sugar, salt, dashi , powdered fish stock

sushi or short grain rice, water, plus extra for rinsing rice, rice vinegar, sugar, kosher salt

carrots, peeled (i ended up with about 3 cups of carrot slices water, butter or vegan margarine, brown sugar, whole grain mustard, ground ginger

carrots, peeled and cut into sticks (about 1 lb), water, olive oil, garlic cloves, minced (about 1 tbsp), fresh parsley, chopped, fresh basil or 1 tbsp fresh tarragon or 1 tbsp fresh dill, chopped, salt and pepper

carrot cake, grated carrots, almond flour, flour, brown sugar, butter, eggs, maille old style mustard, baking powder, salt, chopped walnuts, white dried raisins, lemon zest, orange zest, lime zest, powdered cinnamon, fresh grated ginger, coriander grains ground with a mortar, icing, egg white, powdered sugar, lemon juice, orange zest

carrots, butter or 1 tbsp margarine, melted, salt, basil, crushed

carrot ( should be cut into julienne strips.), water, butter or 1 tsp margarine, orange rind (orange peel should be finely shredded.), dried basil, crushed, parsley, snipped (optional)

baby carrots, whole , steamed until just tender, dijon mustard, extra virgin olive oil, honey, lemon juice

carrots , cut into 1/4 inch slanting slices, water, butter or 3 tbsp margarine, dijon mustard, brown sugar, parsley, chopped

carrot, scraped and shredded, red bell peppers, finely chopped, cashews or 3 tbsp almonds, chopped and toasted, salt, vegetable oil, black mustard seeds, cilantro or 1/2 tbsp parsley, minced

carrots, peeled and cut in 5 to 6 centimeter thin julienne strips (about 3.5 cups), canned tuna (half a 6.5 oz can), onions, finely chopped (about 1/3 cup), chopped garlic, sunflower oil or 1 tbsp other vegetable oil, white wine vinegar, mustard , preferably french grain, soy sauce , to taste, salt, pepper

sushi rice , quick cooking rice or 1/2 cup brown rice, red wine vinegar, unrefined sugar, nori wrap, julienned spinach and red cabbage, cooked tofu (any way you like), green onion

carrot , julienned, sliced green onion, butter, cornstarch, water, sherry wine, chicken bouillon granule, ground coriander, dried sweet basil leaves or 1 tsp fresh sweet basil, minced, pepper, toasted sliced almonds

carrots, trimmed and peeled (not too fat ), leeks, white and light green parts only , cut lengthwise in half and washed, rosemary sprigs, eggs, creme fraiche or 6 tbsp heavy cream, dijon mustard (to taste), grainy mustard, preferably french (to taste), salt , preferably fleur de sel, and freshly ground white pepper, tart shell , made from dorie s basic french tart dough, partially baked and cooled (basic french tart dough/pate brisee (dorie greenspan))

carrots, peeled and sliced, cauliflower, cut into florets, unsalted butter, ripe tomatoes, basil leaves, shredded, cheddar cheese, grated

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.