CopyKat Recipes » carrots

Carrot Beet Salad

Stephanie — Tue, 30 Jun 2009 03:38:32 +0000

Hearty summer salads are wonderful, you don’t have to heat up the kitchen, and you get to enjoy good fresh produce. These colorful vegetables really pack in the antioxidents, and this salad also tastes wonderful with the cumin.
12 oz carrots, peeled and trimmed
12 oz raw beets, peeled and trimmed
2 shallots, peeled and finely chopped
2 tsp cumin seeds
2 tbsp olive oil
1 tbsp sherry or red wine vinegar
1 small bunch of flat parsley, roughly chopped

Peel and trim the carrots and beets, then coarsely grate both on a grater – wear rubber gloves if you don’t want pink hands! Alternatively, use a food processor fitted with a grating plat. Place the grated vegetables in a bowl, add the shallots.
Heat the cumin seeds in small pan until they are hot and smell pungent. Remove from the heat and scatter over the vegetables. Add the olive oil, vinegar and parsley, then toss well. Leave to marinate for at least 15mins before serving.

Honey and Thyme Roasted Carrots

Stephanie — Tue, 23 Jun 2009 03:29:29 +0000

When you have a roast in the oven, you might as well add some vegetables. Carrots are an inexpensive side dish, and with a few added ingredients, these come out rich and sweet and make a perfect side dish.

1 lb carrots, washed and trimmed
1 tbsp olive oil
1 tbsp honey
2 tbsp lemon juice
salt and freshly ground black pepper
a few fresh thyme leaves or pinch of dried

Preheat the oven to 400F. Cut the carrots into thick batons – try and make them similar sizes and then they will cook evenly. Place in a roasting tin, add the oil, honey and lemon juice and seasoning and toss well to mix. Roast the carrots for 20-25 mins, stirring halfway through this time, until the carrots are golden and tender. Scatter over the herbs and serve warm.

Hearty Beef Stew – a filling beef stew can be made easily in your crockpot.

Stephanie — Tue, 19 May 2009 23:44:17 +0000

In the winter months there is nothing better than a hearty stick to your ribs stew, it may sound strange, but give it a try you will love it!!

1 can cream of mushroom soup
1 can tomato soup
1 can French onion soup
1 1/2 lbs. beef cubes about 1
5 carrots(sliced into round pieces)
4-5 large potatoes(cut into cubes)

In a crock pot add all ingredients and cook on high for about 5 hours or until meat and veggies are tender.

Thanks to lakergirl8689 for sharing this stew recipe.

Piccadilly Sweet Carrot Pudding

Stephanie — Fri, 15 May 2009 00:32:32 +0000

I first tasted this side dish at a Piccadilly Restaurant in WPB, Florida several years ago and spent the next 6 months trying every recipe I could find that might be “it.” Then a lady posted it to a recipe list I was on, and EUREKA!! “it” was finally found. I have tweaked it a wee bit to make it less sweet than the original recipe. This is a perennial favorite, enjoyed by everyone, even kids who don’t like veggies.

2 lb. carrots (about 8 med-large) peeled, and cut into chunks
1 cup sugar
1-1/2 tsp. baking powder
1-1/2 tsp. vanilla
1/3 cup flour
4 eggs
1/2 cup butter, melted

Cook the carrots until tender; drain and mash. In large mixing bowl, combine mashed carrots, sugar, baking powder, vanilla and flour. Beat for 3 minutes. Add eggs, one at a time, beating well after each addition. Continue to beat, slowly adding melted butter. Pour mixture into a greased 1-1/2 quart baking dish or 9″ square pan. Bake at 325F about an hour, or until set in the centre. Note: if your oven runs hot, reduce the temperature a bit to avoid scorching the bottom.
To serve,lightly dust the top with powdered sugar.

Thanks to Pegger for sharing this recipe.

Cracker Barrel Old Country Store Baby Carrots

Stephanie — Sun, 03 May 2009 14:23:08 +0000

Talk about yummy. You can make sweet tasting carrots at home. These are a favorite of many.

2 lbs. Fresh Baby Carrots
1 tsp. Salt
1 Tbsp. Brown Sugar
2 Tbsp. Margarine

Rinse carrots and place in a two quart sauce pan. Pour enough water in sauce pan to just cover the top of the carrots. Cover carrots with a lid place on medium heat and bring to a boil. Turn heat to low and simmer for 30 – 45 minutes until the carrots are tender when pricked with a fork.

When carrots start to become tender pour half of the water off carrots and add salt, sugar and margarine. Place lid on pan and cook until completely tender but not mushy. More salt may be added if needed.

Serve carrots along side your favorite entree. The kids will enjoy the little baby carrots. For a little flair add a dash of nutmeg.

Piccadilly Cafeteria Carrot Souffle

Stephanie — Sun, 03 May 2009 21:01:55 +0000

This has been one of CopyKat’s favorite recipes. We have Christine Kent to thank for this one. Her insight brought this recipe to us.

3 1/2 lbs. peeled Carrots
2 1/2 C. Sugar
1 Tbsp. Baking powder
1 Tbsp. vanilla
1/4 C. flour
6 eggs
1/2 lb. Margarine
Powdered sugar

1. Steam or boil carrots until extra soft. Drain well.
2. While carrots are warm, add sugar, baking powder, and vanilla.
3. Whip with mixer until smooth.
4. Add flour and mix well.
5. Whip eggs and add to flour mixture, blend well.
6. Add softened margarine to mixture and blend well.
7. Pour mixture into 13 by 9 inch baking dish about half full as the souffle will rise.
8. Bake in 350-degree oven about 1 hour or until top is a light golden brown.
9. Sprinkle lightly with powdered sugar over top before serving.

Copper Penny Salad – an easy an inexpensive salad made with carrots.

Stephanie — Sun, 29 Mar 2009 23:04:26 +0000

This salad is a wonderful salad to make ahead of time. Carrots are inexpensive, combined with onions, fresh herbs, and more makes for a tasty side dish. This is my Grandmother’s recipe, Virginia McDowell. Jefferson City, Mo. 1969.

5 C. sliced, cooked carrots
1 minced onion
1/2 C. oil
2/3 C. sugar
1 tsp. celery seed
1 tsp. Worcestershire sauce
3/4 C. vinegar
1 can tomato soup
1 diced green pepper
1 tsp. salt
1 tsp. mustard
1 tsp. basil leaves
1/2 tsp. pepper

Cook carrots, last 5 minutes, add onions and green pepper. Drain. In separate pan bring rest ingredients to boiling point. Pour over carrots. Cool and refrigerate.

Natasha’s Cafe Romanian Ciorba Soup

Stephanie — Sun, 29 Mar 2009 03:48:39 +0000

Peasant food is some of the best food there is out there. We love this soup filled with hearty vegetables such as carrots, potatoes, cabbage, green beans and more. We love to serve this up with a dollop of sour cream on top. Thanks to Natasha for sharing her cafe’s recipe.

6 qts. water
8 large potatoes, cubed
1 C. green beans, cut
2 large carrots, sliced thin
8 tomatoes
1 head cabbage, cut into 1o chunks
3 onions, chopped finely
4 large dill pickles, chopped
1 6 oz. can tomato paste
4 green peppers, chopped
2 stalks celery, sliced thinly
basil, oregano, and thyme to taste

Bring water to a boil. Add potatoes, carrots, and celery. Add green beans. Blanch, peel and chop tomatoes. Add to soup. In a bowl, mix tomato paste with 1 cup of hot soup stock from pot until smooth. Add all back to pot and stir. Add cabbage. In a wok or skillet, brown onions and green peppers lightly, then add to pot. Cook until cabbage is tender- about 5 minutes. Turn off heat. Add parsley, dill pickles and herbs. Salt and pepper to taste.

Natasha’s Cafe Borscht – make this hearty soup anytime.

Stephanie — Sun, 29 Mar 2009 03:42:37 +0000

Borscht is a wonderful soup filled with carrots, potatoes, cabbage, and beets. This is perfect to make to warm the soul during the winter. We love to serve this soup with a dollup on sour cream on top. Thank you to Natasha at Natasha’s cafe for donating this recipe.

4 qt. water
2 medium onions cut in thin strips
5 potatoes cubed
1 head of cabbage cut into 7 inch chunks
1 bunch parsley chopped
2 large carrots shredded
1 bunch beets shredded
red wine vinegar
2 cloves garlic, mashed
Salt to taste

Bring water to a boil. Add potatoes, parsley and salt. In a separate deep pan, saute onions until transparent. Add beets, carrots, and vinegar in this pan and cook until soft. Add to water with potatoes and parsley, then add cabbage. Turn off heat, add garlic, add salt if necessary. When re-heating do not boil or the bright red color will be lost.