What other recipes caan you make with carrots besides carrot cake?

Question

i need htis for foods class and i need a response by tuesday night

Answer 1

glazed carrots

cut carrots into thin strips or small chunks and sautee in butter with chopped onion until onions are clear then sprinkle lightly with brown sugar and a dash of salt.

Answer 2

My Husband loves Carrot Jello.

It is 2 boxes of orange Jello
a couple of carrots grated or shaved
a can of crushed pineapple drained (juice reserved)

Make your Jello the way the box says using your pineapple juice as your cold liquid (add water as needed) Mix in Carrots and Pineapple refrigerate until set.

Answer 3

You can make carrot muffins. Or you can make boiled carrots, drained and mixed with butter, parsley and brown sugar. I call 'em carmelized carrots. They're sooo yummy

Answer 4

i like glazed carrots - very little water, some butter, salt and parsley cook for 4 minutes in microwave; stir and continue cooking until desired tenderness; I like mine really soft so it takes a little longer;

Answer 5

Basic Beef Stew with Carrots and Mushrooms:

A crowd-pleaser, this recipe is justifiably a classic. Purchase precut lean stew beef, or cut lean beef sirloin or chuck into bite-sized pieces. White potatoes, not to be confused with baking potatoes, are waxy in texture and hold up well in soups and stews; you can substitute red potatoes. Halve any mushrooms that are larger than 1 1/2 inches.

1 tablespoon olive oil, divided
1 pound small cremini mushrooms
Cooking spray
2 cups chopped onion
3 garlic cloves, minced
1/3 cup all-purpose flour (about 1 1/2 ounces)
2 pounds lean beef stew meat, cut into bite-sized pieces
3/4 teaspoon salt, divided
1 cup dry red wine
1 tablespoon chopped fresh thyme
2 (14-ounce) cans less-sodium beef broth
1 bay leaf
2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
1 1/2 cups (1-inch) slices carrot (about 12 ounces)
1/2 teaspoon freshly ground black pepper
Fresh thyme sprigs (optional)

Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.

Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.

Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.

Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.

Yield: 8 servings (serving size: about 1 cup)

Answer 6

Copper Pennies, email me if you want the recipe

Answer 7

carrot souffle
go to allrecipes.com!

Answer 8

Well you can make soups, salads and juices.