br>Meanwhile, to make the carrot salad, combine the currants and lemon
Combine ground meat, breadcrumbs, mint, spices and lemon juice. Season. Shape into 12 links. Cook on a heated, oiled grill plate (or frying pan) until cooked through.
Meanwhile, to make Tunisian carrot salad, cook carrots on a heated, oiled grill plate until just tender. Toss with remaining ingredients.
Serve kofta with Tunisian carrot salad and yogurt.
Score chicken in 2-3 places using a sharp knife. Rub with cinnamon.
For the carrot salad, combine all ingredients in a bowl and season to taste. Cover and chill until needed.
Heat oil in a large frying pan on high. Cook chicken, skin-side down, 4-5 mins each side, until golden and cooked through. Stir in lemon zest. Top with extra zest and serve with salad.
For the salad:
Put all ingredients, except
eanwhile, for the cucumber and carrot salad, using a vegetable peeler, cut
hour.
For the salad, combine carrot, onion and cilantro in
Heat oil in a frying pan, season fish and saute on each side for 3-4 mins. Set aside.
Meanwhile, heat orange juice, prunes and garlic and cook for 3-4 mins. Add carrot ribbons, season and cook for 2 mins.
To finish, heat butter in a saucepan and add parsley. Serve fish with parsley butter and carrot salad on the side.
he shredded carrots. Sprinkle the carrot salad with the salt, pepper, and
Sift flour, sugar, salt, soda and cinnamon together.
Mix shortening with eggs and add to dry ingredients with raw carrot. Pour into a 9 x 9-inch or 9 x 12-inch baking pan.
Bake at 350\u00b0 for 35 to 40 minutes.
Serve plain or with orange icing.
ates and toss. Arrange the carrot salad on a platter, spoon the
Grate carrot and potatoes.
Measure and set aside.
Cream butter; add sugar and blend well.
Add carrot and 1/2 potatoes and mix well.
Sprinkle fruits with flour and add to first mixture. Add flour and spices, which have been sifted together.
Dissolve soda in remaining 1/2 cup of potatoes and add it last.
Mix lightly together.
Pour into buttered bowls.
Tie down and steam for 3 hours.
(I double this recipe.)
This pudding is good with caramel sauce over it.
Drain tuna; break into large pieces.
Combine carrot, pineapple, celery, mayonnaise, raisins and tuna.
Mix lightly. Serve on salad greens.
Garnish with carrot curls.
Makes 6 servings.
Peel cucumber; then run the prongs of a fork down the sides of it, making thin lines all around the cucumber.
Cut it in thin slices; cover each salad plate with shredded lettuce leaves. Place 1 slice of cucumber near the top of the plate.
On the cucumber, put a thin slice of raw carrot.
On the carrot, put a thin slice of ripe olive.
For the stem, use a thin piece of celery and for leaves, parsley.
If you like, add your favorite salad dressing.
Boil potatoes, with skins on, until tender.
Drain and allow potatoes to cool.
Once cool enough to handle, remove skins and cut into bite-size cubes.
Meanwhile, dice onion, carrot, radish, and celery.
Mix ingredients for dressing and refrigerate until needed.
Combine potatoes, vegetables, and 2 sliced hard boiled eggs.
Pour dressing over and mix well to combine.
Top with remaining sliced egg and sprinkle with paprika if desired.
Heat a grill pan on medium heat or preheat the grill to medium-low. Thread asparagus, fish, onion, chili peppers and shrimp onto 8 skewers. Place skewers on a baking pan. Brush with sweet chili sauce. Spray skewers and lime wedges with no stick cooking spray.
Grill skewers and lime wedges for 8-10 mins, turning, until browned and cooked through.
For the carrot salad, combine all ingredients in a medium bowl.
Divide lettuce and cilantro among serving plates. Top with carrot salad, then skewers. Serve with the grilled lime wedges.
Grate or process the raw butternut finely (as for carrot salad). If you're
Drain tuna.
Flake.
Combine with cheese, seasonings, carrot, chives and olives.
Add small amount French dressing or mayonnaise if desired.
Chill thoroughly.
Heap into cabbage or lettuce leaf. Makes 6 servings.
Slice, dice, grate and mince all vegetables until they are all in tiny bite size pieces, and toss together in a large bowl.
Heat the olive oil in a large pan.
Season the pumpkin, sunflower and seasame seeds with the seasoned salt.
pan fry the seeds in olive oil and cool on a paper towel.
Toss the seeds with the salad.
serve with your favorite dressing.
ork in pan.
Make salad; Line crispy tortillas with romaine
Pour over carrot mixture and marinate.