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This is a delicious, mouth watering, scrumptious, vegetarian Malaysian recipe.
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My Grandma used to make these cookies all the time, and I grew up hooked! You'll be surprised at how great the combination of flavors are, especially with the citrusy glaze.
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Carrots are pureed in a veggie broth and then added to a bubbly hot mixture of half and half, flour, parsley and ground red pepper. Once mingled, this velvety soup is served up in bowls and enjoyed.
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This is a playful vegan take on osso buco that uses carrots instead of veal.
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Tender coins of cooked carrots are tossed with crisp celery, green onions and bell pepper and marinated in a sweet and tangy tomato-based marinade.
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A moist carrot cake with a lemon icing. Only almonds rather than walnuts as well and no spices. Is really delicious and is the standard birthday cake in our household.
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Carrots cooked in vegetable broth are pureed with curry powder and sauteed onions in this gorgeous vegetarian soup. Garnish with golden raisins or a dollop of sour cream.
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Revive a boring old salad with a delightful combination of flavors.
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Marinated carrots, jicama, and orange make a light and fresh-tasting salad.
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Thinly sliced carrots are roasted, then tossed with almonds, dried cranberries, and blue cheese in this award winning salad.
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Moist and delicious. The cranberries are a nice change from the raisins most people use.