ELTED butter, add the shredded carrot (TIP: If you have a
br>Garnish/decorate with anything Thanksgiving-like such as lemons, sage
isposable aluminum pan), spread onion, carrot, celery, garlic, sage, rosemary, thyme
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.
ize pan, heat the grated carrot, oats, milk, water, and salt
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
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
easpoon oil and 1 cup carrot juice in a medium saucepan
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
Carrot Cake:
Soak carrots and
Puree the chilies and juice in a blender, season with a pinch of salt and sugar then pour into a glass. Garnish with a chili pepper, carrot and orange twist.