lives to make eyes, a steamed carrot to make a nose, and
nd molasses, mixing well. Add carrot mixture. In a separate bowl
ELTED butter, add the shredded carrot (TIP: If you have a
f the snap peas, zucchini, carrot, bell pepper and mushrooms. Sprinkle
ize pan, heat the grated carrot, oats, milk, water, and salt
inely mince the ginger and carrot.
Drain the tofu then
hem however you like, I steamed them but you can also
ith mint and serve with steamed white rice.
Beat eggs slightly; add sugar, carrots, oil and nuts.
Mix well.
Mix dry ingredients.
Add dry ingredients gradually to carrot mixture and beat until smooth.
Turn into ungreased 10-inch tube pan and bake in moderate oven at 350\u00b0 for 1 hour and 15 minutes or until cake springs back when touched lightly.
Cool 10 minutes.
Turn out of pan.
Cool thoroughly.
This cake is like a steamed carrot pudding.
May be iced with cream cheese frosting, but excellent without the frosting.
We have it every year for Thanksgiving.
eturn to boil.
Add carrot, leek, zucchini, parsley, lemon zest
alt.
Add the ground steamed pork and or shrimp to
Place carrot into a bowl, and fill
BEEF AND CARROT STEW:
Toss the meat
Mix together flour, salt and pepper. coat beef in flour mixture.
In a large saucepan or pot, brown the beef cubes and onions in butter.
Add the beef stock, curry and bay leaves. Cook on low heat for 30 minutes.
Add the potatoes, carrots, and vinegar. Simmer for 45 minutes to 1 hour until all is tender and sauce has thicken to a thick stew consistency.
Mix in soy sauce to taste. Serve over steamed rice.
nto the seasoned water. The steamed vapor will add a savory
Heat oil in heavy large pot over medium heat.
Add onion, carrot and celery and saute until onion is tender, about 10 minutes.
Stir in coconut milk, stock, wine and garlic; boil over medium-high heat until reduced to 2 cups, about 15 minutes.
Stir in mint, cilantro and chilies.
Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that do not open).
Transfer mussels and broth to large bowl and serve.
hicken with the coconut milk, carrot, chiles, basil, fish sauce, sugar
Process chicken in food processor until finely chopped.
Remove to a medium bowl; stir in carrot, scallions, garlic, cilantro, soy sauce and red pepper flakes. For each dumpling, place about 1 rounded tablespoon of chicken mixture in center of wonton wrapper.
Dip a finger in a cup of water and run it around edges of wrapper; fold up each corner to center and press together.
Place dumplings in steamer. Cover and cook until dumplings are firm. about 10 minute.
dd the scallions and the carrot and stir-fry about 2
ver once.
Meanwhile, toss carrot and zucchini with remaining soy