Recipes Included On This Page Carrot Rice Bake Carrot Soup With Thyme and Fennel Carrot Vichyssoise Carrot-Ambrosia Salad Carrot-Parsnip Tart Carrots - Sweet & Sour Chicken on a Throne Chilled Orange Carrot Soup Chipotle Shrimp Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Carrot Rice Bake Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups shredded carrots (1 lb.) 1 1/2 cups water 2/3 cup long grain rice 1/2 teaspoon salt 2 cups shredded American cheese -- (8 oz.) 1 cup milk 2 beaten eggs 2 tablespoons minced dried onion 1/4 teaspoon pepper In a saucepan, combine carrots, water, rice, and salt. Bring to a boil. Reduce heat and simmer, covered, about 15 minutes or until rice is done. Do not drain! Stir in 1 1/2 cups of the cheese, milk, eggs, onion, and pepper. Turn into a 10 x 6 x 2-inch baking dish. Bake, uncovered, at 350 F. for 20 to 25 minutes. Top with remaining cheese and return to oven about 2 minutes more. Contributed to FareShare on 8-14-2000 by Sandy West. FareShare Gazette; 14 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 167 Calories (kcal); 13g Total Fat; (70% calories from fat); 10g Protein; 3g Carbohydrate; 41mg Cholesterol; 738mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Carrot Soup With Thyme and Fennel Recipe By :Bon Appetit March 1999 Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- 1/2 stick 4 medium carrot -- chopped 3/4 cup onion -- chopped 3/4 cup leek -- chopped 2 cloves garlic -- chopped 1/2 teaspoon thyme -- fresh chopped 1/4 teaspoon fennel seed 5 cups nonfat chicken broth additional chopped fresh thyme Melt 1/4 cup butter. Add carrots, onion, leek, garlic, 1/2 teaspoon thyme and fennel seeds; stir to coat. Cover, cook until onion is translucent stirring occasionally, about 15 minutes. Add 5 cups broth. Simmer; Cover partially; simmer until carrots are very tender, about 40 minutes. Cool slightly. Process in batches. Thin to desired consistency with more broth. Season with salt and pepper. Can be made 1 day ahead. Posted on FareShare 7-2000 by bobbi744@acd.net Per serving: 280 Calories (kcal); 23g Total Fat; (63% calories from fat); 15g Protein; 15g Carbohydrate; 62mg Cholesterol; 888mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates NOTES : I would saute fresh fennel with the onion. FareShare Gazette; 1 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 280 Calories (kcal); 23g Total Fat; (63% calories from fat); 15g Protein; 15g Carbohydrate; 62mg Cholesterol; 888mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Carrot Vichyssoise Recipe By :Gourmet Magazine, Oct.'93/Cyberealm Serving Size : 8 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Carrots -- peeled & chopped 2 large White part of Leeks -- chopped 1 pound Boiling Potatoes -- chopped 7 cups Chicken Stock 1 teaspoon Ginger -- minced 3/4 teaspoon Cinnamon 1/4 teaspoon Ground Allspice 1 cup Heavy Cream In a large saucepan simmer the carrots, leeks and potatoes in the broth with the ginger, cinnamon, allspice, salt and pepper to taste, covered, for 30 minutes, or until the vegetables are very tender. In a blender or food processor puree the soup in small batches, transferring it to a large bowl, stir in the cream, and chill for at least 4 hours up to overnight. Season with salt and pepper and serve cold. Posted to FareShare 7-2000 by bobbi744@acd.net Source: Gourmet Magazine, October 1993 FareShare Gazette; 1 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 190 Calories (kcal); 11g Total Fat; (55% calories from fat); 3g Protein; 17g Carbohydrate; 41mg Cholesterol; 1911mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Carrot-Ambrosia Salad Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound carrots -- shredded 1 carton commercial sour cream -- (8 oz) 1 can crushed pineapple -- (20 oz) drained 3/4 cup golden raisins 2 tablespoons honey 3/4 cup flaked coconut 3/4 cup miniature marshmallows Combine all ingredients, tossing well. Chill. Yield: 6 to 8 servings Posted To Recipelu Sheryl Donner 3/19/99 Posted to FareShare by Sandy West FareShare Gazette; 18 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot-Parsnip Tart Recipe By :Best Of Favorite Recipes: Country Cooking. Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium carrots -- coarsely chopped 1 small parsnip -- coarsely chopped 1 1/4 teaspoons salt 3 large eggs 1/2 cup soft bread crumbs 3 tablespoons butter 2 tablespoons lemon juice 1 pinch white pepper 1 unbaked 8-inch pie shell 3 tablespoons packed brown sugar -- if desired Carrot and parsnip slices and parsley spring for garnish 1. Combine carrots, parsnip and 3/4 tsp of the salt in medium saucepan, add water to cover. Cook, covered, until tender, 20-25 minutes; drain well. 2. Combine cooked vegetables, remaining 1/2 tsp salt, the eggs, bread crumbs, butter, lemon juice and pepper in food processor or blender container; process until smooth. Pour into pie shell. 3. Bake in preheated 375 F oven 15 minutes. Sprinkle top of pie with sugar; continue baking until knife inserted near center is withdrawn clean, about 15 minutes longer. Cool on wire rack 10 minutes before serving. Garnish with carrot and parsnip slices and parsley. Source : Best Of Favorite Recipes: Country Cooking. December 1988. An excellent side dish to serve with cold sliced roast beef or lean ham. Contributed to FareShare by Mtmolle329. FareShare Gazette; 28 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 8g Total Fat; (42% calories from fat); 4g Protein; 21g Carbohydrate; 109mg Cholesterol; 574mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Carrots - Sweet & Sour Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large carrots -- thinly peeled & cook 3/4 cup cider vinegar 1/2 cup carrot liquefied 3/4 cup sugar 1/4 cup onion flakes 1 teaspoon parsley 3/4 teaspoon pickling spice Peel carrots, cut half cross wise, simmer in small amount of boiling salted water. Cool sufficiently to cut in julienne sticks. In sauce pan combine vinegar, carrot juice, sugar, onion and parsley flakes and loose pickling spices. Simmer to flavor, then add drained cooked carrots. Cool refrigerate with a cover over night or 8 hours to marinate. Reheat slightly in liquid to serve. Keep any leftovers refrigerated. Tasty served cool too. Serves 6 to 8 Contributed to FareShare by Sandy. FareShare Gazette; 1 August, 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken on a Throne Recipe By :Smoke and Spice Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Wild Willy's Number One-derful Rub 6 Tablespoons Paprika 2 Tablespoons Ground Black Pepper 2 Tablespoons Salt 2 Tablespoons Sugar 1 Tablespoon Chili Powder 1 Tablespoon Garlic Powder 1 Tablespoon Onion Powder 1 Teaspoon Cayenne Pepper --- Injection Liquid: 12 Ounces Beer 1/4 Cup Oil, preferably canola or corn 1/4 Cup Cider or White Vinegar 2 Teaspoons Wild Willy's Number One-derful Rub --- 2 3 1/2 Pound Whole Chickens --- Throne Mop: 12 Ounces Beer 1 Cup Chicken Stock 1/2 Cup Water 1/4 Cup Oil, preferably canola or corn 1 Tablespoon Wild Willy's Number One-derful Rub --- 2 12 Ounce Cans Beer (no bottles please) 1/2 Medium Onion -- Chopped 1/4 Cup Cider or White Vinegar 4 Cloves Garlic -- Minced The night before you plan to barbecue, combine the rub ingredients in a small bowl. In another bowl, combine the ingredients for the injection liquid. Remove the organs from the cavity of the chickens. With a kitchen syringe, inject about 1/2 cup of the injection liquid deep into the breast and legs of each chicken in several spots. Massage the chickens thoroughly, inside and out, with the remaining injection liquid, working it as far as possible under the skin without tearing the skin. Cover the chickens well with the dry rub, again massaging inside and out and over and under the skin. Reserve at least 1 Tablespoon of the rub if you are planning to baste the chickens. Place the chickens in a plastic bag and refrigerate them. Prepare the smoker for barbecuing, bringing the temperature to 200 to 220 degrees F. Remove the chickens from the refrigerator and let them sit at room temperature for about 30 minutes. While you wait, open the 2 beer cans and drink half--and only half-- of each beer. With a can opener, remove the tops of the half-empty beer cans. Place half of the onion, vinegar, garlic, and reserved rub in each can. Insert the replenished beer cans into the cavities of the chickens, balancing the birds so that they rest upright with their legs bent forward. The cans should sit flat on the grill or on a cooking tray, holding the chickens at attention while their insides are steaming and their outsides are smoking. Transfer the chickens to the smoker. Cook for 3 1/2 to 4 hours, mopping every 30 minutes in a wood burning pit, or as appropriate in your style of smoker. When the chickens are done, their legs will move freely and the internal temperature should be 180 to 185 degrees F. Let the chickens sit for 5 to 10 minutes. Remove the skins, carve the chickens and serve. NOTES : This is an established barbecue classic, maybe the best way of cooking a whole chicken ever invented in America Contributed to FareShare by Michael. FareShare Gazette; 6 August, 2000   - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chilled Orange Carrot Soup Recipe By :Bon Appétit, July 1977 Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1/2 teaspoon fresh minced ginger 1 pound (about 6) thinly sliced carrots 1/2 cup sliced leeks -- white part only 3 cups chicken broth 1 1/2 cups fresh orange juice salt and white pepper orange slices grated raw carrot and chopped fresh mint Melt butter in a large saucepan. Add minced ginger, carrots and leeks and sauté until leeks are soft. Add 2 cups of chicken broth, cover and simmer until carrots are cooked through, about 30 to 40 minutes. Whirl mixture in blender, return to saucepan and stir in remaining chicken broth and enough orange juice to produce desired consistency. Season to taste with salt and white pepper. Chill. Top each serving with an orange slice and garnish with grated raw carrot and chopped fresh mint. Copyright : "Bon Appétit Publishing Corp." NOTES : Scanned and formatted using MC Tagit by KES. Contributed to FareShare by Sandy. FareShare Gazette; 6 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 81 Calories (kcal); 5g Total Fat; (51% calories from fat); 3g Protein; 7g Carbohydrate; 10mg Cholesterol; 421mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Chipotle Shrimp Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-8, August 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds large shrimp -- shelled 1 medium onion -- chopped 2 cloves garlic -- minced 2 canned chipotles in adobo sauce -- minced 1 cup orange juice 1 roma tomato -- chopped 1/2 cup fresh cilantro -- minced Saute garlic and onion until soft. Add chipotles, tomato and orange juice. Cook until mixture begins to reduce. Add shrimp and cilantro. Cook until shrimp is done, about 5 minutes. Serving Ideas : Serve over basmati rice. NOTES : Formatted in MasterCook by Art Contributed to FareShare by Art. FareShare Gazette; 21 August, 2000 - - - - - - - - - - - - - - - - - - - Per serving: 288 Calories (kcal); 4g Total Fat; (13% calories from fat); 47g Protein; 13g Carbohydrate; 345mg Cholesterol; 342mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates

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