On a challenge I converted one of my best known recipes for Mediterranean Roll-Ups when we had some rather gamey venison.
This is great with any type of meat that you may have available.
rom heat. Add contents of carrot and raisin pouch. Let stand
In a large skillet, crumble sausage.
Cook and stir until sausage is brown.
Drain off all but 1/4 cup drippings.
Add butter, celery, onion and carrot.
Cook, stirring occasionally until onion is tender.
In a very large bowl, combine bread cubes, apple, sage, thyme, rosemary, parsley and sausage mixture.
Toss lightly.
Add enough broth to moisten.
Salt and pepper to taste. Use to stuff 1 (10 to 12 pound) turkey.
Preheat oven to 425 for cornbread.
Place stick of
Mash potatoes.
Put in butter, pineapple, cinnamon and 1 cup marshmallows; stir together.
Bake for 1/2 hour at 300\u00b0, then put 1 cup marshmallows on top for the remaining 15 minutes.
Should be golden brown.
I usually double for Thanksgiving.
Mix all ingredients, adding carrots and nuts last.
Pour into greased 9 x 13-inch pan.
Bake at 325\u00b0 to 350\u00b0 for 45 minutes until toothpick stuck in center comes out clean.
Frost with Cream Cheese Frosting.
repared cake pan.
Bake for 50 minutes - 1 hour.
Saute onion and garlic in butter for 5 minutes.
Add carrots and potatoes; stir to coat with butter.
Add chicken broth, water, salt, tarragon and pepper.
Cover and simmer over medium heat 15 minutes or until vegetables are well cooked.
Puree soup in batches in blender or food processor until smooth.
Pour back into saucepan.
Stir in milk.
Heat and serve.
br>Bake in the oven for 50-60 mins. About 20
ecans to coat surface. Refrigerate for at least 2 hours, or
br>Bake at 350\u00b0 for 40 minutes or until toothpick
Put yams, carrots, prunes and water in saucepan.
Bring to a boil; cover and simmer for 25 minutes or until tender.
Add apple and honey and cook 25 minutes longer.
Preheat oven to 300\u00b0.
Turn mixture into a heatproof serving dish and bake uncovered for 15 to 20 minutes.
Yields 4 servings.
Cook carrot with the pinch of salt in boiling water until very tender (about 8 minutes). Drain and combine with the other ingredients in a large bowl.
Blend until smooth. I used a hand-held blender for this and left a few chunks of carrot intact for texture.
Serve with dippers of your choice.
Place carrot and juice in small saucepam.
Cook uncovered, over low heat, about 10 minutes or until liquid is evaporated.
Cool for 10 minutes.
Blend or process carrot mixture with yogurt.
Stir in mint, currants and ginger.
uts. Cover and let soak for at least 48 hours. The
Cook carrot pieces until tender.
In a blender or processor, puree the carrots until smooth, about 30 seconds.
Blend in the eggs, one at a time, then add the sugar, flour, salt, cinnamon, pepper, milk and butter.
Bake in buttered 10-cup casserole dish in 350\u00b0 oven for 50 minutes to 1 hour or until knife inserted in center comes out clean.
Heat olive oil in a saucepan over medium-high heat. Add onion; cook and stir until pale golden, about 5 minutes. Add carrot; cook for 1 minute. Stir in olives and parsley. Add manioc flour; cook and stir until lightly toasted, 3 to 4 minutes. Season with salt and pepper.
ith shredded red cabbage and carrot curls for authentic Thai finishing touch.
In a small heavy saucepan, bring an inch of unsalted water to a boil.
Add the peas and carrot, cook for 5 minutes.
Drain, rinse under cold running water to stop the cooking and drain again.
Place in a medium-size bowl.
Add the celery and cheese and toss well to mix.
In a
heavy
3 to 4 quart saucepan melt the butter over moderate heat.
Stir in the onion and cook, stirring occasionally for
5
minutes
or
until they are soft but not browned. Add the carrots,
chicken
stock,
tomato
paste and rice and simmer gently,
uncovered,
for
30
minutes.
Puree the soup through a blender
or
food
processor
and return mixture to saucepan. Season
with
salt and white pepper and stir in the cream (milk).