i always end up with lots of carrots. Can anybody give me a recipe to cook all those extra carrots?

Answer 1

Copper Pennies
8-10 servings

2 lbs carrots, sliced into rounds and cooked until just crisp
1 (10 ounce) can tomato soup
1 cup sugar
3/4 cup vinegar
1/2 cup vegetable oil
1 small onion, chopped
1 green bell pepper, cut into strips
2 tablespoons Worcestershire sauce

Mix all ingredients together and refrigerate for several hours.
Serve cold.

Answer 2

If you have a juicer, they're really good juiced and even better if you add an apple.

You could also candy them. Cook them until they're soft. Melt some butter with brown sugar until it makes a syrup and then pour the syrup on the carrots and cook together for about five minutes. You can make as much syrup as you need to go with the amount of carrots.

Answer 3

I like to cook them up (steam), mash them & and add them to mashed potatoes with sauteed chunks of onions & butter. Here's another idea:

Ginger and Carrot Skillet Pancake

Variation of a traditional Finnish recipe, the pancake is on the sweet side and has a texture almost like rice pudding, with a crunchy bread crumb topping.

1 cup milk
1/2 cup half and half
3 large eggs, at room temperature
1 tbsp light brown sugar
3 cups peeled and grated carrots
1/2 cup cooked rice
1 tbsp grated fresh ginger
2 tbsp butter
1/3 cup dry bread crumbs

Preheat the oven to 350 F. Generously grease a large heavy ovenproof skillet.

In a medium bowl, whisk together the milk, half and half, eggs, and brown sugar until well blended and smooth. Stir in the carrots, rice, and ginger. Pour the mixture into the prepared skillet.

In a skillet over medium heat, melt the butter. Add the bread crumbs and cook over medium high heat, stirring frequently, for about 2 to 3 minutes, or until lightly browned. Sprinkle the bread crumbs evenly over the carrot batter.

Bake for 30 to 35 minutes, or until the pancake is set and a skewer or toothpick inserted into the center comes out clean. remove the skillet from the oven, cut the pancake into wedges, and serve immediately. 6 to 8 pancakes

Answer 4

Grate the carrots and add them into any hamburger dish.
Add them to your meat balls, meat loaf, or pasta sauces!
no one will even notice them once they are cooked.

They are also really yummy steamed, and served with a tad of butter and a dash of cinnamon.

Mamma M's Meatloaf

1. 1 lb hamburger meat, lean
2. 1 cup chopped fine or grated. as many carrots as you want
3. 1 zuccinni grated
4. 10 saltine crackers crumbled
5. 4-8 oz fresh mushrooms (optional) sliced
6. 2 eggs, (for low calorie, use egg whites only)
7. Salt well
8. Black pepper (generous amount for a good kick)
9. 1-2 T. garlic powder or 4 chopped galic cloves
10. ketchup

1. Mix veggies
2. Add eggs
3. Add crackers
4. Salt, pepper and garlic stir together
5. Add 1 lb of lean ground beef and moush together (i wear gloves) salt meat and pepper it too!
6. Put in Meat Loaf glass dish or metal pan
7. Add ketchup to the top
8. (bacon optional)
9. Bake at 350 degress in preheated oven for 1 hour - 1 hour 15minutes.

to make 1/2 a loaf, cut recipe in 1/2 and bake for 45 mintues.

Serve with steamed carrots or green beans.

It's really a nice rounded meal all by it's self.

YUMMER's

For a nice Mamma M's italian meata loaf, add italian seasonings!

Answer 5

You could put them in a soup.
You could add pineapple and some brown sugar and you have candied carrots as a side dish
If you make a beef roast add carrots and potatoes, and onions and a little water on the side and cook together.

Answer 6

Buttery Cooked Carrots
"Sweet cooked carrots that even my carrot hating family loves. There are never leftovers."
4 servings
PREP TIME 15 Min
COOK TIME 10 Min
READY IN 25 Min
INGREDIENTS
1 pound baby carrots
1/4 cup margarine
1/3 cup brown sugar
DIRECTIONS
Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Carrot Casserole
"Carrots, spiced sweetly! This recipe is a little heavier than a souffle, but equally as scrumptious and rich!"
6 servings
PREP TIME 20 Min
COOK TIME 30 Min
READY IN 50 Min
INGREDIENTS
2 1/2 cups sliced carrots
1 tablespoon butter
3 eggs
1 cup white sugar
1/3 cup milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease a 1 quart casserole dish.
Place carrots and enough water to cover them in a small saucepan. Bring to a boil, and cook until carrots are very tender. Drain. Using a blender or food processor, puree carrots to a smooth consistency.
In a medium bowl, mix together the carrots and butter. Beat in the eggs, sugar, milk, salt, cinnamon, nutmeg, and vanilla. Spread mixture into the prepared casserole dish.
Bake for 25 to 30 minutes in the preheated oven, or until set.

Carrot Cake with Cream Cheese Frosting
"A moist, dense and delicious cake."
1 - 9x13 inch cake
PREP TIME 30 Min
COOK TIME 40 Min
READY IN 1 Hr 40 Min
INGREDIENTS
3 cups grated carrots
2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple with juice
3/4 cup chopped pecans

3 1/2 cups confectioners' sugar
1 (8 ounce) package Neufchatel cheese
1/2 cup butter, softened
1 1/4 teaspoons vanilla extract
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine grated carrots, flour, white sugar, baking soda, baking powder, salt and cinnamon. Stir in eggs, oil, 1 1/4 teaspoon vanilla, pineapple and 3/4 cup chopped pecans. Spoon batter into prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine confectioners' sugar, Neufchatel cheese, 1/2 cup butter or margarine and 1 1/4 teaspoons vanilla. Beat until smooth, then stir in 1 cup chopped pecans. Spread on cooled cake.

Answer 7

I always have too much, I shred them and throw them in store bought muffin mix. or shred them add raisins ,pineapple and coleslaw dressing it is a great side dish. you can also chop them up and freeze them in baggies just try to get some of the air out of the bag. badeep, badeep badeep That's all Folks

Answer 8

Perhaps carrot cake!

Answer 9

www.cookingbynumbers.com

just tell it what you have and it gives you several possibilities of recipes

Answer 10

steam them with turnip and then mash them together. i eat mine with butter, white vinegar salt and pepper they are yummy.