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Grated carrot and apples, with applesauce and vegan egg replacer give these muffins a nice, moist texture. The amount of egg replacer may vary based on the particular brand you use; use 6 eggs worth.
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Pack a serving of this cheerful salad in a small resealable container for an easy lunch box veggie side!
Ingredients: carrots, sunflower seeds, oil
cooking.nytimes.com
This recipe is by Marian Burros and takes 5 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Loaded with grated carrots, crushed pineapple, chopped pecans, and walnuts, this classic cake is topped with cream cheese frosting and pretty candied carrots.
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This cake brings back memories of Easter, childhood and family.
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Fresh garlic and lemon juice give a powerful flavor to carrots and mushrooms boiled with cumin and coriander.
www.chowhound.com
We can’t get enough ginger!
cooking.nytimes.com
Make sure your demitasse cups have no gold or silver decorations -if they do, use small porcelain or plastic ramekins or souffle dishes If you plan to serve these custards piping hot, you may want to decrease the cumin to a half teaspoon.
Ingredients: carrots, eggs, heavy cream, salt, cumin
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These delicately spiced muffins are lightly sweetened with honey.
cooking.nytimes.com
Sometimes a classic, masterfully executed salad is just what you want, and the easier the better Enter this simple French salad, also known as called carottes râpées It is grated carrots dressed with a simple vinaigrette; a lemony one works well
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A dense spinach quiche that's good for breakfast, lunch, or dinner!