184 just carrots Recipes

chopped chicken (cooked or raw, i like to use raw ), butter, chopped onion, chopped celery, minced garlic, chicken broth, chicken bouillon cubes, thyme, oregano, pepper, diced carrot, sweet corn

carrots, shredded, green onion, thinly sliced, monterey jack pepper cheese, shredded and divided (1 cup), flour tortillas (8 inch), boneless skinless chicken breast, cooked and chopped , about 2 cups (can use a rotisserie chicken, just remove the skin and bones), fresh cilantro leaves

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.

your favorite diced tomatoes (add another can if feeding more than 4 people), frozen fish such as red snapper , cod, etc. or fresh fish of your choice., water (for four people), yellow or white onion, vegetables, chopped (see below ), chopped fresh parsley or italian flat leaf parsley, tb chopped garlic, season with salt and pepper before serving based on your personal taste., you can add as many or as few chopped vegetables as you like. you can also use more or less fish depending on how thick you like your chowder to be.), this recipe can also be made with leftover fish and leftover vegetables. i do not suggest using leftover fish sticks or any other fried fish unless you remove the breaded topping first. if you do use fish that has been cooked, just add it to the chowder about two minutes before serving to heat it to the temperature of the other ingredients in the pot., if you prefer a mexican flavor , add 1 tsp. cumin and 1/2 tsp oregano with a dash of cayenne pepper (or more for a hotter flavor), if you prefer an italian flavor , add 1/2 tsp of italian seasonings or 1 tsp oregano, vegetables to be added are based on your favorites and what you may or may not have in your pantry at the time. here are some of my favorite additions for your review, diced potatoes , celery, carrots, zucchini, leeks, mushrooms, cabbage, mild chile peppers, red onions, artichoke hearts, and green or red bell peppers. you can add a handful of fresh spinach or 1/4 cup of frozen spinach. you can always add a can of mixed vegetables and of course, you can use frozen vegetables. i do not suggest using broccoli. corn is also a good addition. you can add a can of drained corn, black beans and a few tbsp of salsa for a great mexican fish soup., use canned tomatoes that have additional vegs in them such as mexican-style with chilies and onions, italian-style with peppers or anything other blend you prefer.)

lentils , sorted and rinsed, margarine (i substituted oil), chopped fresh tomatoes (i used 1 can diced and 1 can stewed) or 1 1/2 cups canned tomatoes (i used 1 can diced and 1 can stewed), chopped onion, chopped celery, chopped carrot, garlic cloves, chopped (i used a bit of minced garlic), chicken broth (i just use the powder from telma) or 8 -9 cups bouillon (i just use the powder from telma), juice, dark brown sugar (didn tsp use it), red wine vinegar (didn tsp use), salt (didn tsp use), pepper (i put a lot in), fresh dill weed (to garnish , didn tsp use)

country-style pork ribs, bone in, salt & pepper, onion, roughly chopped, carrots, roughly chopped, celery rib, roughly chopped, garlic cloves, skins removed and just crushed a little with the flat side of a chef s knife, tomato paste, red wine, tomatoes with juice, chicken stock

boneless chicken breast half, assorted fresh vegetables (mushrooms, aparagus, onions, zucchini), potatoes, peeled and cut into bite size pieces, pre-cooked, carrots, cut into bite size pieces, pre-cooked, frozen peas (optional), vegetable oil (can be canola or olive), red curry paste, coconut milk, fish sauce, salt, sugar, yellow curry powder (use less to not make it not as spicy), water (i just use a whole can of chicken broth) or 1/2 cup chicken broth (i just use a whole can of chicken broth), bay leaf

white rice, boneless skinless chicken thighs (meat only), carrots, dried shiitake mushrooms (regular button mushrooms will do), sake (for seasoning chicken before cooking), stock, water , used to soak shiitake mushrooms (if you didn tsp do this, no prob, just use 1/4 cup extra stock, 1/4 cup extra ), sugar, sake, soy sauce, salt

butter (no substitutes, please), onion, chopped, carrot, sliced, garlic cloves, minced or 1/2-1 tsp garlic powder, lean turkey bacon, chopped, chicken stock (or more , as needed) or 4 -5 cups broth (or more, as needed), fresh ground pepper, cannellini beans, tomato paste, ditalini or 8 oz other short penne pasta, cooked just to al dente, salt , to taste

red bell peppers, shredded carrots, pickled peppers , i used long red zergut brand, garlic-stuffed olives (10-12 olives), toasted wheat germ, whole grain mustard, extra hot prepared horseradish, polar tuna in vegetable oil, fresh ground pepper, kosher salt, trader joe s lavash wrap bread, spinach , organic baby of course rinsed washed, prepped & chilled, romano cheese , whole milk fresca style crumbled

oil, for frying, chicken wings , mix of drumettes and flats or mid-joint wing, hot cayenne pepper sauce , such as frank s redhot, salted butter, blue cheese dressing, carrot sticks, celery sticks

roasted garlic heads, roasted red onions, roasted green pepper, chicken livers, mashed (baby food style ), ground beef (coarse , chili-style), ground veal (pick all or just 1) or ground pork (pick all or just 1) or ground turkey (pick all or just 1), eggs, breadcrumbs, oyster sauce (asian section of supermarket, great stuff!), worcestershire sauce, lipton beef and onion soup mix, paprika, salt and pepper (heavy on the p), fresh thyme (& or or any other spice you like), dried bay leaves, crushed, carrots, shredded (large), mushroom, chopped small (dry or fresh )

dried yellow peas (whole if you can get them, but split ones work just as well) or 1 lb green peas (whole if you can get them, but split ones work just as well), water, chopped onions (2 cups), peeled whole onion studded with 2 clove, chopped carrot (1/2 cup), meaty ham bone or 2 -3 ham hocks, dried thyme, ground ginger, salt, pepper, grainy brown mustard

beef neck bone (just use a chuck steak with bone in it, it s the bones that give the sauce flavor), shallots, coarsely chopped, garlic cloves, coarsely chopped, shredded carrots (i bought ), bourbon, tomato paste, fresh thyme, mixed peppercorns, chicken stock, beef stock, water, cornstarch, salt, mixed peppercorn, lightly crushed, cornstarch, chopped fresh thyme, chopped fresh oregano, vegetable oil, beef tenderloin (about 2 lbs), salt

vegetable oil, for sauteing, onions, diced, red bell pepper, diced, carrot, diced, celery ribs, diced, sambal oelek, dried oregano, boneless chicken thighs, cut into chunks, chicken stock, diced tomatoes (400g = approximately 13 oz, just under ), cannellini beans, drained and rinsed (420g = approximately 13 oz, just over ), balsamic vinegar, sea salt, to taste (may not be needed at all if you re using the sambal oelek ), fresh ground black pepper , to taste, fresh coriander, chopped, sour cream, to serve (low-fat is fine ), tasty cheese, grated, to serve

boneless pork chops (can substitute with boneless pork tenderloin but be sure it has just a little fat on it for the flav), beef broth (double rich variety is best), beef bouillon cubes, potatoes (scrubbed, but i leave the skin on for their nutritional value and cut into chunks), sweet potato (peeled and cut into chunks ), carrots (washed and cut into chunks ), yellow sweet onion (i just quarter mine, we like the large pieces), butter (cut into chunks ), garlic powder, onion powder, basil leaves (crushed ), red wine vinegar, water, salt and pepper

butter (i ve use just 1 stick of before, it still tastes fine, just not as rich), onion, diced, carrot, finely diced, celery stalk, diced, garlic, minced, all-purpose flour, corn kernels, fresh or frozen, chicken stock, half-and-half (pet milk can be used instead), kosher salt and freshly ground black pepper

flour, baking powder, salt, eggs, buttermilk (or milk thickened with a tbsp of lemon juice or vinegar), butter, oil, carrot, chopped, celery, chopped, garlic cloves, minced, bay leaves, flour , plus, flour, chicken stock, half-and-half or 1/4 cup heavy cream, chicken, cooked and shredded (i make my own stock for this recipe and just use the chicken from that, but you can use any cooked a), black pepper , to taste, chopped parsley (optional)