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Orange zest and cinnamon enliven this dense yet eggless carrot cake that swaps refined sugar for honey and butter for thick, creamy yogurt.
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Get Roasted Broccoli and Carrots with Carrot Top Pesto Recipe from Food Network
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This Carrot Cake with pineapple and coconut is a family favorite, made every year for all sorts of celebrations from birthdays to Easter! Originally from the Silver Palate cookbook, we've made several changes to make it easier and tastier.
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This dish is inspired by several tsimmes recipes in Joan Nathan’s “Jewish Cooking in America.” Tsimmes, a Yiddish word that means “fuss,” doesn’t have to be fussy at all Sometimes the dish contains meat (and is fussier than this one), but sometimes it’s just fruit and vegetables Warning: You may find yourself eating this for breakfast.
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This easy orange gelatin salad contains crunchy pecans, chopped celery, lots of carrots, and canned pineapple.
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The influences here are Moroccan The orange juice brings out the sweetness of the carrots The juices combine in a delectable way, the salad sweetened all the more by the dates and cinnamon
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Sautéed leeks and zucchini are layered over creamy chèvre-coated lentils and a savory carrot custard in this French-inspired vegetarian terrine.
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This 3-layer food processor carrot cake with pineapple and walnuts is spread with a tangy cream cheese-based lemon buttercream frosting.
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This vegetable soup with a chicken broth base is simple, satisfying, and nutritious.
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The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for any celebration.
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Sweet potatoes, carrots, and apples are pureed with red lentils and seasoned with ginger, cumin, and chili powder for this warm and flavorful winter soup.
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This recipe is by Trish Hall and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.