Looking for recipes for carrots
 

Our son has a good harvest of carrots and would like some ideas of what to make with them. I'm sure they'd be good roasted and in soups and salads, of course. Anything else you can think of?

Two of my favourites ... Shredded Carrots in Jello with or without crushed pineapple
Scalloped Carrots with or without potatoes

Some other possibilities .......
Carrot Cake, Bread, Muffins
Carrot Soup
Maple Glazed Carrots
Marinated Carrots

They keep well under refrigeration.

My fam loves them just steamed, buttered and sprinkled with dillweed, salt and pepper

I like to make marinated carrots on holidays because they are served cold and can be made a day ahead. Do you have that recipe? I also leave the oil out of the recipe, which makes it lower calories, and it tastes the same anyway.

Carrot Souffle! very good. here is a link to the Picadilly Cafeteria recipe.... a google search for carrot souffle recipe will yield a lot of choices. I make it in a blender much quicker. Just add everything and turn it on.

http://www.geniuskitchen.com/recipe/...-souffle-30216

Thank you for your tips and recipes, will send them on to him. No, JustAbitCrazy, I do not have that recipe for marinated carrots, only for mushrooms (in Italian dressing). Would appreciate having it even for myself.

Mrs. gladding gave me a recipe about 30 years ago and we love it!

2 cups carrots (sliced thin or very small ones)
1 tablespoon sugar
2 tablespoons butter
1/2 cup water
1/4 teaspoon salt
3-4 tablespoons parsley

Place all except parsley in a saucepan and cook, covered, until water has cooked away. Let carrots sauté in utter that remains in pan until golden brown. Sprinkle and stir with chopped parsley.

Glazed Carrots are delicious
Mariah

Pickled Carrots

Donate to Food Banks!


................. plus there's always lots of rabbits and horses that would love to share in his bounty.
Or perhaps I should say, eat their way through his bounty! :)

I just made your recipe using 1 pound of carrots that made 2.5+ cups, also used 1/2 teaspoon of Truvia then the remaining items.
They are so very good and it is just me in the household, had to put them away before eating all of them. They are not real sweet and do not really taste like a cooked carrot, a good thing. Will be making them again for sure, thank you for your recipe.

Any hints on how to deal with them and take to a church potluck dinner. Putting them in a small crock pot to stay hot might over cook them, unless I can do them on site before the meal, in the crock pot.

I love them cooked al dente, drained and stir in a little honey to glaze them.

My sister-in-law used to put them in a microwave and put a little brown sugar on them. That is all I know. I loved them. I'm sure a little butter and covered.

.......... or a little butter and maple syrup!
Yummmmmmmmm! :)

Macaroni Salad for 30: 1 lb elbow macaroni, cooked & drained well
1 diced green pepper
1 diced cucumber,
1 heaping cup grated carrots,
1 cup diced celery,
1 diced tomato or use grape tomatoes,
Onion to taste, grated fine.
Dressing is follows: 3/4 can Sweetened condensed milk,
3/4 cup white vinegar,
2 cups Mayo,
1 tsp salt,
1/2 tsp pepper.
Refrigerate overnight & it keeps well.

Tuna on a Shoestring. (this is an “old-ie”)
2 cans solid white tuna, 1 cup diced celery
1 cup coarse shredded carrots
1 cup or less mayo
1/4 cup diced onion
Salt & pepper
combine above then right before eating, stir in a small can dry shoestring potatoes

Fresh Dilled Carrots

1 package raw Carrots (chopped into bite sized pieces and steamed

½ package of fresh Dill (washed and chopped very fine, including the stems

Mix the carrots with some Butter and fresh dill. If you wish, you can premake and then heat up later in the microwave.

JENNR8R, your version sounds like a nice change and would be pretty with the green dill and carrots.
Do you think dill weed would work as fresh is not available now and how about a little dill pickle juice to bring out the dill flavor.

Here you go, Needles, it's easy:

Marinated Carrots

2 lbs. carrots
1 can tomato soup
1/2 c. oil (optional)
3/4 c. vinegar
3/4 c. sugar
pepper to taste
1 onion, sliced thin
1 green pepper, diced
optional: some small steamed cauliflower florets

Steam the carrots whole until they are just tender all the way through, not mushy. After they cool a bit, slice them down into "coins' which are about a half inch thick. (You want to be able to stir them later without them breaking.) Mix the tomato soup, oil, vinegar, sugar and pepper in a large bowl, stir until the sugar dissolves. Add the carrots, diced green peppers, onion and cauliflower, mix gently to moisten everything. Refrigerate and mix occasionally so the vegetables at the top get rotated down into the marinade. Serve cold. My recipe says it keeps in the refrigerator for 2 weeks! Ours never lasts that long, lol.

I make my carrot cake in the blender. No need to grate them.
I put all the dry ingredients into a large bowl.
Put eggs, vanilla and milk into the blender.
Cut carrots into chunks. I use about 4 cups of chunks.
Heat carrots in the microwave until they are quite warm. 2 or 3 minutes.
Add half of carrots to blender pitcher and blend. Add more carrots and blend.
Add butter and coconut oil and blend. If pitcher gets too full, pour about half into the dry ingredients.
All all the rest of the carrots and blend. Add all to dry ingredients. Spread into pan and bake.

I've never tried it with dried dill weed. I think there would be something lost in the translation.
I can get fresh dill in the grocery stores year 'round here.

Old family recipe......carrot pie......mmmmmmmmmm

Allrecipes.com has a "Chef John recipe for bourbon-glazed carrots. My nephew made them yesterday, and they were wonderful.

http://allrecipes.com/recipe/232363/...d=cardslot%204

Carrot Lox: http://olivesfordinner.com/2015/03/carrot-lox.html

Unique, delicious and fun to make. I swear, I could serve this to guests and they would not even know it wasn't salmon.

~ C

Thank you everyone for the ideas and recipes. This will keep him busy for some time. Merry Christmas to all.

candied carrots are good

case anyone wants to try it, here isthe recipe:
1 med chopped onion
3T. Butter
4c. cookedcarrots
1 can cream of celery
1 can milk
1/2t. salt
2cups shredded cheddar cheese
1/2c. butter melted
3c. stuffingmix (fine, more like bread crumbs)

Brown onion in 3T butter.Set aside 1/4c. cheese. Combine the onion, carrots, soup, milk, saltand cheese. In separate bowl mix melted butter and stuffing. Thenstir all together put in 2 1/2qt casserole, top with cheese.

Bakeat 350...30min covered, 15 min uncovered.

A another lady on QB gave me this recipe, and its amazing! Love the taste and know why her family always request it from her. It is now a favorite of ours.

Several kinds of milk come in cans. What kind are we looking for here? Sounds like a very good recipe. Please PM me. This is an old thread and this post will likely get lost.

Though wouldn't it be nice for others to find out the answer as to what kind of milk?

As for old ... the thread was only started five days ago, so not really.

I put finely chopped carrots in meatloaf.

Ree Drummond, the Pioneer Woman, makes a good carrot soup that also freezes well. You can find it just by Googling.

Another .... carrot jam

Sounds interesting...recipe please?

~ C

Sorry, no recipe ... I've had it but never made it.
Think of Carrot Cake in a jam or marmalade ... if you like those flavours, it was oh so deliciously good!

Just did a quick Google and of course, there looks to be many recipes awaiting.
Some seem to be more citrus based ... some head more towards what I enjoyed and remember.

On my carrot recipe, concerning the '1 can of milk', think I used Milnot, but Carnation or others should work as long as its not sweetened. Or I may have used half and half in mine a couple of times...about one cup full or 8 oz. of milk. It was shared on our Farmer's Wife Pony Club trail ride on QB's Blocks of the Month and Week section...in archives now on this QB board. Since none of our families live close enough to visit, I have cut down on the number of things I make for the holidays and other special days for just the two of us. Dh is diabetic 2 and we both could lose about 50 pounds (or more) and feel better. Guess it is good padding in this minus zero weather we are having.