Best Carrot Cake Ever

Best Carrot Cake Ever Recipe By:Nan “A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.” Ingredients 6 cups grated carrots 1 cup brown sugar 1 cup raisins 4 eggs 1 1/2 cups white sugar 1 cup vegetable oil 2 teaspoons vanilla extract 1 cup crushed pineapple, drained 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 4 teaspoons ground cinnamon 1 cup chopped walnuts Directions In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir … Continue reading Best Carrot Cake Ever

Pickled Daikon Radish and Carrot

Pickled Daikon Radish and Carrot Ingredients 1/2 cup distilled white vinegar 1/4 cup white sugar 1 small carrot, peeled and cut into matchsticks 1 daikon radish, peeled and cut into matchsticks 2 tablespoons chopped fresh cilantro 1 Thai chile pepper, seeded and chopped Directions Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight. Continue reading Pickled Daikon Radish and Carrot

Texas Coleslaw

Texas Coleslaw Goes great with barbecues and picnics. Ingredients 1 cup mayonnaise 1 tablespoon lime juice 1 tablespoon ground cumin 1 teaspoon cayenne pepper 1 teaspoon salt 1 teaspoon ground black pepper 1 medium head green cabbage, rinsed and very thinly sliced 1 large carrot, shredded 2 green onions, sliced 2 radishes, sliced Directions In a large bowl, whisk together the mayonnaise, lime juice, cumin, salt and pepper. Add the cabbage, carrot, green onions and radishes and stir until well-combined. Chill at least an hour before serving. Continue reading Texas Coleslaw

My Best Clam Chowder

My Best Clam Chowder Prep 25 m Cook 25 m Ready In 50 m Recipe By:PIONEERGIRL “A delicious, traditional, cream based chowder, this recipe calls for the standard chowder ingredients: onion, celery, potatoes, diced carrots, clams, and cream. A little red wine vinegar is added before serving for extra flavor.” Ingredients 3 (6.5 ounce) cans minced clams 1 cup minced onion 1 cup diced celery 2 cups cubed potatoes 1 cup diced carrots 3/4 cup butter 3/4 cup all-purpose flour 1 quart half-and-half cream 2 tablespoons red wine vinegar 1 1/2 teaspoons salt ground black pepper to taste Directions Drain … Continue reading My Best Clam Chowder

Curried Carrot Soup

Curried Carrot Soup Prep 15 m Cook 25 m Ready In 40 m Recipe By:Doug Matthews “Quick, easy, and light. Plus it’s the only way to get my niece to eat carrots.” Ingredients 2 tablespoons vegetable oil 1 onion, chopped 1 tablespoon curry powder 2 pounds carrots, chopped 4 cups vegetable broth 2 cups water, or as needed Directions Heat oil in a large pot over medium heat. Saute onion until tender and translucent. Stir in the curry powder. Add the chopped carrots, and stir until the carrots are coated. Pour in the vegetable broth, and simmer until the carrots … Continue reading Curried Carrot Soup

Sweet and Sour Cabbage Soup

Sweet and Sour Cabbage Soup Prep 1 h 30 m Cook 5 h 30 m Ready In 1 d 7 h Recipe By:JOHNTHEBEAR “My version of an old favorite Ashkenazi Jewish recipe. I make a stock first, then make the soup. This allows for de-fatting for a healthier soup, but you need to make this on two days, so time accordingly. For a healthier version, use sucralose instead of sugar – there is virtually no taste difference in sweet and sour recipes such as this one. Using Savoy cabbage gives the soup superlative texture and flavor.” Ingredients For the stock: … Continue reading Sweet and Sour Cabbage Soup

How To Make Vegetable Stock

How To Make Vegetable Stock How To Make Vegetable Stock What You Need Ingredients 1 to 2 onions 2 to 3 carrots 3 to 4 celery stalks 4 to 5 sprigs fresh thyme 1 bay leaf 1 small bunch parsley 1 teaspoon whole peppercorns Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems, parsnips Equipment Sharp knife Stock pot Strainer Cheesecloth or coffee filters (for straining) Storage containers Instructions 1. Gather Some Vegetables and Herbs: Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables … Continue reading How To Make Vegetable Stock

Classic Beef Stew

Classic Beef Stew Prep Time 25 min Total Time 3 hr 45 min Servings 4 Ingredients 1 tablespoon vegetable oil or shortening 1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes 3 cups water 1/2 teaspoon salt 1/8 teaspoon pepper 2 medium carrots, cut into 1-inch pieces 1 large unpeeled potato, cut into 1 1/2-inch pieces 1 medium green bell pepper, cut into 1-inch pieces 1 medium stalk celery, cut into 1-inch pieces 1 small onion, chopped (1/4 cup) 1 teaspoon salt 1 dried bay leaf 1/2 cup cold water (Beef Stock will improve the flavor) … Continue reading Classic Beef Stew

Russian Cabbage Borscht

Russian Cabbage Borscht Prep 20 m Cook 45 m Ready In 1 h 5 m Recipe By:Puma “An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I’ve ever enjoyed. Serve topped with sour cream, extra dill weed, chopped fresh tomatoes.” Ingredients 1 1/2 cups thinly sliced potatoes 1 cup thinly sliced beets 4 cups vegetable stock or water 2 tablespoons butter 1 1/2 cups chopped onions 1 teaspoon caraway seed (optional) … Continue reading Russian Cabbage Borscht