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992 recipes for "carrot"
992 recipes
Potato Latke Batter

Potato Latke Batter

Jul 14, 2005

While potatoes are the traditional ingredient in latkes, you can add variety and other flavours. For instance, replace two of the potatoes with 1-1/2 cups (375 mL) shredded butternut squash, carrots and/or zucchini. Another version includes herbs: add 1 tbsp (15 mL) minced fresh rosemary, thyme or chives.

Sweet Squash Halwa

Sweet Squash Halwa

Dec 3, 2012

Halwa is a traditional Indian sweet often made with carrots, but this butternut squash version is equally sweet and delicious. Serve the halwa in golden candy cups and top with bits of gold leaf, if desired, for an elegant look. To save time, shred the squash in your food processor.

Apple and Ham Salad

Apple and Ham Salad

Aug 17, 2005

Use your child's favourite kind of apple for this salad, which also works well between two slices of bread. Include another container of carrots and cucumber and a dip to plunge them into. Add some cheese in another container and some crackers in a plastic bag. Your child will enjoy changing flavours with each bite.

Lentil Soup

Lentil Soup

Jul 14, 2005

Shane Siddon from Notre Dame School submitted this recipe. For the vegetable stock, you can either use a canned vegetable stock, powder reconstituted or cooking liquid left over from mild vegetables, such as potatoes or carrots. To give this mild-flavour soup a Tex-Mex touch, cook 4 tsp (20 mL) chili powder with the onion and mushrooms.

Beef Pot Roast with Really Good Gravy

Beef Pot Roast with Really Good Gravy

Oct 13, 2006

When Joan serves this roast to the harvesting crew, she slices the roast at home and nestles the slices in the gravy. Alongside she serves mashed potatoes, corn, peas and carrots. When she is just feeding her immediate family, she serves half of the roast and saves the rest to make Beef Pot Pie.

Broiled Tofu With No-Cook Peanut Sauce

Broiled Tofu With No-Cook Peanut Sauce

Broiling tofu gives it a crispy texture without the hassle of deep-frying. The peanut sauce is so versatile that it can double as a veggie dip or be tossed with cold pasta and chicken for lunch. Picky eaters may prefer red peppers, carrot or sugar snap peas instead of broccoli, so just substitute your favourite vegetable.

Chili Meat Pies

Chili Meat Pies

Nov 28, 2007

Although they take a bit of time to prepare, meat pies are really time-savers when they're on hand in the freezer for busy nights. We use standard-size tart pans, so the servings are large enough that half a pie may be enough for small appetites. Serve with baby carrots and a tossed salad.

Sweet-and-Sour Beef Stir-Fry

Sweet-and-Sour Beef Stir-Fry

Feb 21, 2006

To-do list: Adults: Slice beef. Cut vegetables. Measure sauce ingredients. Cook stir-fry. Prepare rice or noodles. Children: In large bowl or cold water or while standing on stool at sink, wash vegetables. Peel carrot. Wipe all sides of mushrooms with damp paper towel. Grasp tips of snow peas with fingers and pull off strings. In large measuring cup, whisk sauce ingredients together.

Polka-Dot Lemon Sugar Cookies

Polka-Dot Lemon Sugar Cookies

Spring-themed sugar cookies (such as bunny, carrot, duck, egg and butterfly shapes) welcome the season. Paste food colouring works best for creating pastel hues. Go for multicoloured polka-dots or choose just one colour and white. You'll need many piping bags, but if you have only one, use plastic sandwich bags, cutting away a corner tip of each to pipe through.

Chicken Braised with Chestnuts and Shiitake Mushrooms

Chicken Braised with Chestnuts and Shiitake Mushrooms

Oct 5, 2002

Few Chinese banquets are without a fancy preparation of a whole chicken or duck. The rich chestnuts and shiitake mushrooms suit the New Year's table and represent fall and winter respectively. The carrot slices stand for gold coins that welcome the coming spring with riches, and the green bok choy reminds us of summer. Don't think of this dish as only for Chinese New Year; it makes a wonderful main course at any table.

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