easpoon oil and 1 cup carrot juice in a medium saucepan
ELTED butter, add the shredded carrot (TIP: If you have a
ize pan, heat the grated carrot, oats, milk, water, and salt
nd salt first broccoli and carrot, then after a few minutes
Put the cucumber, green pepper, red pepper, celery, carrot and onion in the bowl of a food processor and chop them.
Do not drain the liquid.
In a large serving bowl, combine the tomato juice with the remaining ingredients.
Mix in the chopped vegetables and their juices.
Chill the gazpacho for at least 1 hour before serving it. Yields 8 to 10 servings.
Chop fine the celery, carrot, radishes, onion and apple.
I prefer to use a Salad Shooter.
Cut tomato in small sections. Toss all ingredients together.
Top with nuts and cheese. Refrigerate until ready to serve.
Keeps well if thoroughly drained.
Serve with your favorite dressing.
mooth.
Stir in the carrot and nuts. Spoon the mixture
hicken meat along with the carrot, zucchini, turnip and red pepper
Add the rest of the carrot, beetroot, celery, garlic, leek and
mooth.
Stir in the carrot and walnuts.
Spoon the
about 2 minutes.
Add carrot and cook, stirring, until softened
Spray medium skillet with non-stick cooking spray and cook over medium heat until hot.
Add the chicken, cover and cook for 15 minutes.
Turn chicken several times until cooked through.
Drain liquid from the pan and return to heat.
Add Mr. Yoshida's Original Gourmet Sauce and turn chicken to coat evenly.
Cook covered for 10 more minutes, turning chicken often to coat evenly.
Remove cover and cook for 5 minutes to reduce sauce to a glaze.
Stir cocoa into cold water.
Add in sugar, seasalt and corn syrup.
Bring to a boil over medium-low heat, stirring rapidly. Sauce will thicken after 3 - 4 minutes.
Remove from heat and stir in creamery butter.
Let cool for a couple minutes, then stir in natural gourmet vanilla.
Cool completely stirring occasionally.
Refrigerate in glass bottle. Shake well before serving. Awesome over ice cream and as a replacement syrup for chocolate milk.
Mix ground beef with gourmet sauce, salt, and pepper.
Form into four patties.
Divide each patty through the center and flatten.
Make four double-decker patties by placing 1 ounce of bleu cheese on one patty and covering with second patty.
Pinch edges to seal cheese inside.
Grill or pan fry to desired doneness.
Serve on buns with lettuce, tomatoes, onions, mayo, etc.
cup of cream, the carrot juice, the agar agar, the
rom heat. Add contents of carrot and raisin pouch. Let stand
CARROT CAKE LAYER:
Grease and
Puree the mango, pineapple juice, carrot juice, honey and lime juice in a blender. Serve in a glass over ice, garnished with a carrot on the edge of the glass.
br>Meanwhile, to make the carrot salad, combine the currants and
eanwhile, for the cucumber and carrot salad, using a vegetable peeler