ill work for most recipes calling for canned soup.
Place the
puree the tomatoes. Place the canned tomatoes in a blender. Fill
ELTED butter, add the shredded carrot (TIP: If you have a
esired, to use in other recipes. It's delicious.
Put
s great for slow-cooking recipes!
If making this as
Blend tomatoes and add carrot chunks until desired consistency is reached.
Add remaining ingredients and simmer 15 minutes.
Combine all ingredients for bars in large mixing bowl.
Beat until smooth.
Pour into greased 9\"x 13\" cookie sheet or large oblong pan.
Bake at 350 degrees for 30 minutes.
Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
Cut in squares and serve.
Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
Preheat oven to 375\u00b0F.
Prick bottom of 1 pie shell all over with fork.
Bake, uncovered, for 10 minutes.
Set second pie shell aside to thaw a bit.
Combine chicken, vegetables, onions, soup and salt.
Fill bottom of the partially baked pie shell with mixture.
You will have to mound it up--but don't worry it doesn't get real runny.
Place second pie shell on top.
Prick with fork 6 times.
Set on foil covered oven rack or pan to catch any spills.
Bake, for approx 1 hour.
Enjoy!
In a large saucepan cook the mushrooms, carrot, celery and onion in the margarine/butter until crisp-tender. Add 4.5 cups of water, the buillon, and 1/8 teaspoon pepper.
Bring to a boil and stir in the pasta. After returning to a boil, reduce heat and simmer uncovered for 5-8 minutes. You want the pasta to be still a little firm. Add the turkey, parsley and thyme. EAT! Yummy!
ize pan, heat the grated carrot, oats, milk, water, and salt
inute.
Pour in the carrot juice and broth and bring
epends on the brand of canned tomatoes, but if I use
Because I don't have easy access to Japanese mayonnaise, I
regano. Mix well and add canned tomatoes, undrained garbanzo beans, red
Heat oil in a large skillet on high heat. Cook beef in batches for 5 mins, until starting to brown. Stir in onions and carrot, and cook for 2 mins.
Reduce heat to medium. Add tomatoes, bourguignon seasoning, mushrooms and 1 3/4 cups water. Bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, for 30 mins, until meat is very tender. Serve with mashed potato and sprinkle with parsley.
eat. Cook the onion and carrot for 5 mins. Add the
In a large saucepan, heat oil over high heat. Saute chicken, onion, fennel, carrot, celery and garlic for 4-5 mins, until onion is tender. Add tomato paste and dried herbs. Add stock and tomatoes and bring to a boil. Reduce heat to medium and simmer, covered, for 15 mins. Add pasta and simmer, uncovered, for 10-15 mins, until pasta is al dente.
Serve sprinkled with parsley.
Heat oil in medium saucepan on medium-high heat. Cook garlic, onion, carrot and celery, stirring, until onion softens.
Add lamb, stock and undrained tomatoes; bring to a boil. Reduce heat to low; simmer, covered, 1 hour.
Add beans; simmer, uncovered, about 1 hour or until lamb is tender. Stir in parsley.
Brown the hamburger and onion together in a dutch oven or large pot, until the onion is clear.
Drain the fat.
Add the remaining ingredients, while stirring occasionally, bring to a boil.
Reduce heat and simmer 10 minutes, stirring occasionally or until carrot is cooked.
Serve and Savor!
f the oil, onion, garlic, carrot, peas, and ham, mixing it