isposable aluminum pan), spread onion, carrot, celery, garlic, sage, rosemary, thyme
br>Garnish/decorate with anything Thanksgiving-like such as lemons, sage
ounds. Peel and cut the carrot into 1/2 inch pieces
Preheat oven to 350 degrees. Chop celery, onion, and carrot, and saute in butter. Set aside.
Brown the ground pork with salt and pepper to taste until cooked thoroughly.
Add the celery, onion, and carrot, to the cooked pork, along with the cheeses, garlic powder, parsley, and mushroom (optional). Stir until blended over low-medium heat.
Add croutons and chicken broth, and stir until blended.
Bake at 350 degrees until croutons start to get a little crunchy on top (20 minutes?).
Cook squash and drain well.
Slice onion, grate carrot, add butter and cook in microwave oven for 3 minutes.
Mix cooked onion and carrot, sour cream, mushroom soup, salt, pepper, squash and 3/4 stuffing mix.
Pour into casserole.
Mix remainder of stuffing with melted butter and top casserole.
Bake at 350\u00b0 for 30 to 40 minutes.
alt and pepper. Place the carrot, celery and onion quarters into
tiff, then fold gently into carrot mixture.
Grease your 10
Saute onion and garlic until clear.
Add carrot, celery and turkey; saute a few more minutes, stirring often, until turkey is browned.
Add gravy, soy sauce and ginger.
Mix 1 tablespoon cornstarch into 1/2 cup or more of cold water.
Stir very well. Gradually add this to the turkey mixture, stirring over medium heat until bubbly and thickened.
If too thick, add water until gravy is right.
Add remaining vegetables and serve over rice or noodles.
In a large skillet, crumble sausage.
Cook and stir until sausage is brown.
Drain off all but 1/4 cup drippings.
Add butter, celery, onion and carrot.
Cook, stirring occasionally until onion is tender.
In a very large bowl, combine bread cubes, apple, sage, thyme, rosemary, parsley and sausage mixture.
Toss lightly.
Add enough broth to moisten.
Salt and pepper to taste. Use to stuff 1 (10 to 12 pound) turkey.
he celery, orange, onion, and carrot. Truss if desired, and place
0 minutes).
Add onion, carrot, celery, garlic and thyme (or
n the egg, celery, onion, carrot, cranberries, salt and pepper. Combine
Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
Broth:
Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
peed until blended. Fold in carrot and next 3 ingredients.Pour
nother five minutes with onion, carrot, pepper (green).
Wait till
ntil crepe batter is consumed; recipe should yield 12 crepes from
reparing the rest of the recipe.
Toss carrots, onion, whole
our vegetable peeler make long carrot \"noodles\". This is the bulk
In a bowl, mix cabbage, onion, green pepper, carrot and salt. Let stand one hour.
In saucepan, mix remaining ingredients and let boil 2 minutes.
Let cool, then add to cabbage mixture.
Stir well and eat; or freeze in plastic containers for later.
n separate bowl, combine the carrot, oil and egg. Mix well