HELP!!! i just pulled 10-20 lbs of carrots from my garden!!!?

Question

what can i make???

please i need recipies any recipies

correction 24.8 lbs

correction 24.8 lbs

Answer 1

Carrot Sponge

Ingredients:
1 cup carrot, peeled and grated coarsely
2-1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2cup raisins
1/4cup chopped dates (optional)
1-1/2 tbsp. butter or ghee
1 cup sugar
1/2 cup soft brown sugar
1 cup water
1/2cup orange juice or lemon sherbet
2-3 pinches grated nutmeg
1/4tsp. cinnamon powder
2-3 pinches cloves powdered

Method:
Sift flour, baking soda and powder, salt together 2-3 times. Keep aside.
Heat water, sugar, brown sugar, raisins, dates, fat, in a large saucepan.
Bring to a boil, add spice powders, carrots, juice, simmer for 3-4 minutes.
Meanwhile grease and prepare an 8"-9" loaf tin, keep aside.
Add sifted ingredients to contents of pan.
Mix with a wooden spoon till well blended.
Bake in preheated oven at 200c for 8 minutes, and thereafter at 170oc for 35-40 minutes.
Bake till crust is a rich gold in colour.
Serve warm or cold with dollops of butter, marmalade, or mayonnaise.

Carrot Milkshake

Ingredients:
10 baby carrots
1/4 cup sugar
2 cups boiled, cold milk
Pinch of cardamom (powdered)

Method:
Grate the carrots and blend all the ingredients.
Refrigerate for half an hour and enjoy the carrot milkshake.

Carrot Salad

Ingredients:
1. Carrots - 5-6 grated
2. Medium sized onion -1 chopped finely
3. Medium sized green chili -2
4. coconut -1/2 cup grated
5. Juice of 1/2 lemon
6. salt to taste

Method:
Combine all the ingredients with your hands in a bowl and leave it in the refrigerator for 1/2 -1 hour before use. You can alter the recipe by adding some tomatoes or cucumber that is not watery.

Carrot Kheer

Ingredients:
4 Med. sized Carrots
1 1/2 cup milk
1 cup sugar
2 tsp. Ghee or Butter
Few Cashewnut pods
Few Almonds
4 cardamom (elaichi) pods

Method:
Peel the carrots, cut and boil. Grind the boiled carrots into a fine paste .
Boil the milk for about 10 mts. and add the carrot paste and cardamom grains to the milk.
Add sugar
Keep stirring the above for about 10 - 15 mins on a low flame
Fry the cashew and almonds in ghee or butter and add to the above
Take the kheer off the stove top and refrigerate it

Carrot Soup

Ingredients:
4 cups chicken stock
1/2 kg carrots, sliced
2 tbsp oil
1/2 tsp garam masala
1 tsp cummin seeds powder
1/2 tsp curry powder
1 onion, chopped finely
1/2 tsp crushed garlic
1 cup milk
1 cup grated paneer
1/2 tsp chilli sauce
2 stalks celery, sliced

Method:
Heat oil in a large saucepan
Saute onion till transparent
Add curry powder and garam masala
Simmer for a minute
Add remaining ingredients except milk and panner
Cook for 30 min
Let it cool
Blend together milk, cheese and soup in food processor
Chill for 1 hour
Serve with bread crumbs

Answer 2

The carrots should be grinded like a shredded cheese. In a pan add some ghee or Butter.
1 lb carrots = 8 tea spoon of butter and fry them and fry cashew nuts. Take another vessel put some milk into the the vessel and put grinded carrots in the milk and till the carrot become soft and then add some sugar in the ratio of 1 :1 1/2.
1 cup carrots= 1 cup of sugar and also add half cup of sugar.
It should be cooked till the sugar should be dissolve in the vessel and no milk should not be there in the vessel.

Answer 3

This is one of my favorites. Kids love it. It's like a desert but with carrots. YUM!

1 lb. carrots, peeled sliced and cooked tender
1/2 cup butter
3 eggs
1cup sugar
3 TBSP flour
1 tsp baking podwer
1 tsp vanilla

Preheat oven 350 degrees

blend carrots and butter in blender until smooth
Add other ingedients
blend until smooth
spoon mixture into a greased 1-1/2 quart soofle or cassserole dish
bake 45 minutes or until firm.

Answer 4

Carrot Cake

Answer 5

Blanch them and freeze them. Winter is coming. Or, if you are into canning ... get out the old pressure cooker. My mom would already have this done and the carrots packed away in the winter cellar, along with all the other vegetables she had raised during the summer months ... including some whole, small fryers ... which made excellent 'Chicken & Dumplin's'. This was during the late 30's & 40's ... especially during WWII.

Answer 6

My mom makes terrific carrot tempura. You could buy the tempura mix at any grocery store that has an asian section. It's basically flour that you mix with water and I think egg. You slice up carrot and onion and put it into the flour mixture. Take a big mixing spoon and scoop some of the mixture and carefully place it into hot oil. It's a fantastic snack and a great way to use up carrots.

Answer 7

After you have kept some out for carrot cake and etc. Take the rest to the local Senior Center. The senior's love to take home fresh produce. I always do this when I have a bumper crop from my garden.

Answer 8

This happened to me, except it wasn't carrots, it was zucchini! I shredded a bunch and froze it for later use in zucchini bread. You could do the same with your carrots for carrot cake, cookies, etc. You could chop them and freeze them for stir fries, or to add to chicken, potato baked recipes. You could give a few away :) There are a ton of recipes but most of that I would definately freeze, so you can enjoy your carrots all winter long :)

Answer 9

Carrot cookies with cream cheese frosting
Carrot bread, similar to zucchini or pumpkin bread.

Carrot sticks are great with peanut butter. Good kid's snack.

Boil them and mash/puree, freeze, and use them to sneak in some nutrition while you thicken soups, add flavor to spaghetti sauce.

Steamed with butter, salt and pepper as a side dish.

Add to mashed potatoes.

You can probably use them in any sweet potato recipe.

I bet you could do a creamed soup, serve hot or chilled with carrot shavings and a sprig of parsley.

I bet you can dehydrate them to store indefinitely. There is a way to do this in your regular oven.

You can also donate them. If not formally, such as a shelter or soup kitchen, where a lot of places won't take food from just any source, you can take them to a thrift store and offer them randomly to someone shopping there that will be grateful for your gift. Take them to church with you and leave them with someone there. Or leave them on the porch of someone you know that is struggling or has a large family. My mom used to feed half the congregation with the harvest from her garden...after we got our fill. Zucchinis, tomatoes,

Answer 10

COPPER PENNY" CARROTS

2 cans cooked carrots, drained
1 onion chopped
1 bell pepper chooped
1 small can tomato sauce
1/2 cup cooking oil
3/4 cup sugar
3/4 cup dark vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
dash of black pepper

Place carrots, bell pepper, and onions in bowl. Mix all remaining ingredients and pour over vegetables. Refridgerate 24 hours.
The longer it sits the better it is. Fantastic spooned over hot cornbread.