1493 cook frozen carrots Recipes

carrot, diced, onion, diced, green bell pepper, red bell pepper (can also use yellow ), garlic cloves, zucchini, diced small, tomato sauce, peanut butter, braggs liquid aminos (or 1-2 tbsp soy sauce), curry powder, garbanzo beans (chickpeas) or 1 cup lentils, cooked, frozen peas, salt , to taste, cooked rice, fresh cilantro (optional)

cooked chicken, diced, condensed cream of chicken soup, milk, chicken bouillon cube, onions, finely chopped, frozen peas, frozen carrots, chopped pimiento, celery salt, pepper, poultry seasoning, jiffy cornbread mix, egg, milk

frozen breaded spicy chicken breast strips, thawed, fresh baby spinach, tomato, cut into 12 wedges, chopped green pepper, fresh baby carrots, black beans, rinsed and drained, mexicorn, drained, salsa, barbecue sauce, prepared ranch salad dressing, shredded mexican cheese blend

you will need : this is my own version....it doesn tsp include boiled parsnips, which are often used., chicken breasts,cooked, diced, baking potatoes, cooked,diced, carrots,boiled,diced, diced pickles, frozen peas, ex large eggs, boiled,diced, mustard, salt and pepper to taste, mayonnaise, extra ingredients for boiling chicken, if you want to make a stock, use the rib-in type of chicken breast...the ones with the rib bone attached. the bones impart a ton of flavor to the stock.you can then just remove the breast meat to use in the salad. if you don tsp want to make any stock, just use regular chicken breast. ), onion, celery stalks, carrots, parsnip (optional), use parsley , olives, reserved boiled vegetables, egg etc., important : if you would like to decorate your salad, remember to reserve some vegetables,egg,etc., boil potatoes in their skins in salted water till fork tender ., boil eggs till hard. set aside. place chicken breasts in a pot with water(sort of like making a soup). water doesn tsp have to be exact but you should have plenty(maybe 6-8 cups). place about 2-3 carrots, a stalk or two of celery and 1 onion. add some salt ( about 1 tbsp kosher salt). bring to boil and then simmer till carrots are tender and chicken is cooked. remove chicken and carrots to use for the potato salad. you can reserve the stock for a soup or freeze in small containers to use later in pan sauces, etc., dice chicken , potatoes, carrots(parsnip too, if you are using), and eggs. dice pickles and squeeze them a bit to remove some of their juice(this helps so that your salad doesn tsp become too watery). place frozen peas in a colander.place under running warm water to defrost them . drain completely and add to the rest of the diced ingredients., add mustard and pepper and 1 cup mayo., mix till combined taste for seasoning ., add more mayo to the mixture until it is tuna salad-like(for a lack of a better term) . you might need the full 2 cups. this depends on preference...use less if you don tsp want it too creamy or use more if you like it creamier. place in a nice serving dish and spread a thin layer of mayo...decorate with reserved vegetables(egg, carrots, peas, pickles, parsley, olives, chopped eggs...). since i didn tsp have too much time to decorate, wasn tsp planning on posting, and forgot to reserve some vegetables, i kept it rather simple.

potatoes, peeled, boiled and cubed, eggs, hard boiled, cocktail franks (or other similar), sour dill pickles, cut into small dice or 2 tbsp sour dill pickle relish, drained, fresh peas or 1 cup frozen peas, cooked if desired, onion, finely chopped, carrots, diced or 1/2 cup diced frozen carrot, cooked if desired, capers, drained, mayonnaise, sour cream, prepared mustard, dijon preferred, fresh lemon juice, salt & freshly ground black pepper, dried dill (optional for garnish ) or 1 tsp snipped fresh dill (optional for garnish), boston lettuce leaf, washed and dried (optional for serving), ripe black olives, cut in half (optional for garnish ), parsley sprig (optional for garnish ), ripe tomato, cut into small wedges (optional for garnish ), paprika (optional for garnish )

chicken, cooked and removed from bone or 3 -4 cups cooked chicken or 3 -4 cups cooked turkey, leftovers, chicken broth or 2 cups turkey broth, cream of celery soup, sliced frozen carrots, frozen sweet peas, lightly-salted butter, pepper, self-rising flour, buttermilk ( recommended) or 1 cup whole milk ( recommended), salt

potatoes, peeled and cooked, frozen peas, cream of chicken soup, carrots, peeled and cooked, frozen onions, cooked chicken, salt and pepper, msg

sesame oil, rice vinegar, cooking sherry, garlic powder, boneless skinless chicken, cubed, oil, broccoli florets (i use frozen for quicker cooking), sliced carrots or 1 cup halved baby carrots, cornstarch, soy sauce, hoisin sauce, ground ginger, roasted salted cashews, cooked rice

softened unsalted butter or oil or nonstick cooking spray, for greasing the parchment paper., ears corn (can also use 1 cup thawed, lightly cooked frozen or 1 cup canned corn kernels), carrots, peeled & slivered, green onions with tops, peeled & slivered, red pepper , slivered, fresh serrano chilies or 1 -2 other hot chili pepper, stems,membranes and seeds discarded,slivered, fresh cilantro, coarsely chopped, fish steaks (firm - or flaky-fleshed), tequila, freshly squeezed lime juice, unsalted butter, salt, ground dried ancho chile powder (or pasila, or other mild to medium chile), limes, fresh cilantro (to garnish )

frozen bread dough, thawed or 12 dinner roll dough portions, diced cooked chicken, condensed cream of mushroom soup, undiluted, sliced ripe olives, drained, sliced frozen carrots, thawed, minced fresh parsley, chicken bouillon granules, garlic powder, pepper, shredded sharp cheddar cheese

frozen peas, cubed cooked turkey, grain rice, cooked, chopped carrot, chopped onion, sour cream, lemon juice, chutney, canola oil, curry powder, salt, pepper, lettuce leaves and tomato wedges

cooked chicken, chicken stock, cooked ham, carrots, peeled and sliced, onion, chopped, milk, heavy cream, frozen peas, butter, egg, white flour, parsley, bay leaves, salt and pepper, double crust pie crust, for top and bottom

water, bone-in chicken, onion, cut in 8 wedges, fresh parsley, bay leaves, garlic clove, peppercorns, carrot, sliced, celery, chopped, onion, chopped, rubbed sage, salt, pepper, uncooked medium egg noodles, frozen peas

cooked spaghetti , whole wheat, peas, frozen, carrot, sliced diagonally, celery, thinly sliced, mushroom, sliced, garlic clove, small minced, green onion, thinly sliced, plain fat-free yogurt, peanut butter, fish sauce, coconut, shredded, sweet n low (to taste), red pepper flakes (start with less, work up to desired heat), water

onion, chopped, butter, diced leftover beef, gravy, leftover canned or 2 cups gravy, prepared from a mix, frozen carrots, cooked, frozen peas, cooked (or use a bag of mixed peas and carrots), salt and pepper, egg, leftover mashed potatoes or 2 cups prepared instant mashed potatoes

low-sodium soy sauce, turkey stock, rice vinegar, dark sesame oil, chili garlic sauce (such as lee kum kee), salt, freshly ground black pepper, canola oil, shredded green cabbage, sliced green onions, minced peeled fresh ginger, cooked long-grain rice, chilled, chopped cooked turkey (light and dark meat), leftover green peas or frozen peas, thawed, leftover carrots or frozen carrots, thawed, chopped fresh cilantro

condensed low fat cream of chicken soup, cooked cubed chicken, vegetables (fresh, cut up and cooked, frozen, thawed , e.g. peas, carrots, celery, mushrooms), potato, diced, cooked without salt, frozen pasty shells, uncooked , thawed 15 minutes

vegetable broth, tomatoes, diced, canned, cannellini beans, cooked, canned, kidney beans, cooked, canned, broccoli, frozen, cauliflower, frozen, carrots, frozen, garlic, minced, basil, oregano, thyme, quinoa