stir together the biscuit mix, shredded carrot, and parsley.
Add 1
In a medium bowl, combine carrot, onion, eggs and salt.
Add salad dressing.
Toss to combine.
Refrigerate about 2 hours to allow flavors to blend.
Yields 4 servings.
Grease 3 small loaf pans; line with wax paper.
Mix well 1 1/4 cups sugar or substitute, 2 eggs, 2/3 cup oil, 1 teaspoon vanilla, 1 cup shredded carrot and 1/2 cup chopped nuts.
Mix and add 1 1/2 cups flour, 1 teaspoon baking soda, 1 teaspoon salt and 1 teaspoon baking powder.
Mix until moist.
If you double recipe, use only 1 teaspoon soda.
Bake at 350\u00b0 for 1 hour.
Freezes well.
Drain juice from pineapple.
In a large bowl, combine oil, sugar, eggs and vanilla.
In another bowl, combine flour, cinnamon, baking soda and salt.
Add dry ingredients to first mixture and mix well.
Stir in coconut, shredded carrot, pineapple, nuts and raisins.
Pour into a greased and floured 13 x 9 x 2-inch pan.
Bake at 350\u00b0 for 50 to 60 minutes or until center of cake is firm to touch.
Cool in pan.
Frost as desired.
Place gelatin in a medium-sized bowl.
Stir in boiling water until gelatin is dissolved.
Stir in orange juice and chill until mixture mounds slightly when dropped from a spoon.
Fold in shredded carrot, raisins and nuts.
Turn mixture into a 9-inch square pan and chill until firm.
Cut into squares and serve on lettuce leaves.
Makes 6 to 8 servings.
Preheat oven to 350 degrees. Combine flour, cinnamon, baking powder, baking soda and salt in a large mixing bowl. In another bowl, combine oil, sugar, eggs, molasses and vanilla with an electric mixer. Add shredded carrot and mix. Add raisins and walnuts and mix well by hand. Pour flour mixture into the other ingredients and stir until combined. Pour batter into two ungreased 8 inch loaf pans. Bake for 60 minutes, or until done.
he MELTED butter, add the shredded carrot (TIP: If you have a
edium bowl, mix to combine shredded cabbage, 2 tablespoons olive oil
rom heat. Add contents of carrot and raisin pouch. Let stand
In a saucepan cook sliced squash and chopped onion in boiling salted water for 5 minutes.
Drain.
Combine soup and sour cream. Stir in shredded carrot.
Fold in drained squash and onion. Combine stuffing mix and butter or margarine.
Spread half of stuffing mixture on bottom of 9 x 13-inch baking dish.
Spoon vegetable mixture on top.
Sprinkle remaining stuffing over vegetables.
Bake in 350\u00b0 oven for 25 to 30 minutes or until heated through.
Add 1 tbs of olive oil to a pan and heat until the oil shimmers. Add sunfower nuts to the pan, stirring constantly until they are fragrant and slightly toasted. Set aside to cool.
Add shredded carrot, chopped parsley and chopped tomato to a large glass bowl. Add lemon juice, remaining olive oil, salt and pepper and toss gently.
Once cooled, add toasted sunflower seeds, toss, and refridgerate.
vinegar, garlic, thai chili, shredded cucumber and shredded carrot. Stir until the sugar
To make carrot pattern, combine an egg, sugar,
haped notch out of 9 carrot rounds to form feet; press
Preheat oven to 375\u00b0F. Lightly grease a 9x5 inch loaf pan.
In a food processor, pulse carrot until chopped. Transfer to a large bowl and mix in corn muffin mix and peppers. Add buttermilk and egg substitute and mix until barely moistened. Batter should still be lumpy. Transfer to loaf pan and bake for 20-22 mins, or until a skewer inserted in the center comes out clean. Let cool for 10 mins. Serve warm, sliced and garnished with parsley.
Stir in orange zest, grated carrot and cinnamon. Divide between cupcake
ogether the 2 cups flour, shredded carrot, cheese, garlic, and baking powder
Press shredded carrot, zucchini and yellow squash between paper towels to remove excess moisture.
Combine cheeses, grated onion and garlic in a large bowl.
Stir well.
Stir in shredded vegetables.
Cover and chill at least 2 hours.
Shape chilled cheese mixture into a ball.
Combine cereal nuggets and parsley, stirring well.
Coat cheese ball with cereal mixture.
Wrap in wax paper and chill thoroughly.
Serve with unsalted crackers.
Yields 3 cups (23 calories per tablespoon).
br>Stir in shredded carrot, pistachios & apricots.
Add carrot juice & stir until
ake about 1/4 cup shredded carrot, spread out on parchment paper