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Buffalo Chicken Grilled Cheese Sandwich Recipe

Ingredients

  • 1/4 cup cooked shredded chicken, warm
  • 1 tablespoon hot sauce
  • 1/2 tablespoon mayo (optional)
  • 1 tablespoon carrot, grated
  • 1 tablespoon celery, sliced
  • 1 tablespoon green or red onion, sliced or diced
  • 1 tablespoon blue cheese, room temperature, crumbled
  • 1/2 cup cheddar cheese, room temperature, grated
  • 2 slices bread
  • 1 tablespoon butter, room temperature

Buffalo Chicken Grilled Cheese Sandwich Recipe

Directions

  1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
  2. Butter the outside of each slice of bread, sprinkle half of the cheeses on the inside of one slice of bread, top with the buffalo chicken salad, the remaining cheese and finally the other slice of bread.
  3. Heat a non-stick pan over medium heat.
  4. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

Learning How to Make Sushi (or Sushi 101)

Ingredients

Sushi Rice

  • 4 ½ cup water
  • 3 cup Japanese rice, (Nishiki)
  • 1 cup sugar
  • ¼ cup salt, to taste
  • 1 cup to 2 cups Japanese rice wine vinegar

Preparing Sushi

  • 10 sushi nori sheets
  • wasabi, to taste, plus more for serving
  • soy, sauce, to taste, plus more for serving
  • pickled ginger for garnish

Optional Ingredients

  • cucumber, peeled, cut into small pieces
  • avocado, cut into small pieces
  • imitation crab meat
  • carrot, peeled, julienne cut
  • shiitake mushroom, cut into small pieces
  • smoked salmon
  • fresh tuna, sushi-grade, cut into small pieces
  • green onion, julienne cut
  • tuna salad
  • cooked shrimp, cut into small pieces
  • mayonnaise
  • chili sauce
  • sesame seeds

Directions

Sushi Rice

  1. Stir the water, rice, sugar and salt together in a rice cooker cooker (or cook in a pot) until salt and sugar are dissolved.
  2. Bring to a boil.
  3. Reduce heat and simmer rice for about 20 minutes or until done.
  4. Transfer the rice to a large bowl, preferably with a flat bottom.
  5. Fluff the rice with a wet wooden spoon to loosen grains without crushing them.
  6. Pour 1 cup of the vinegar over the rice.
  7. Stir and fluff rice, incorporating the vinegar as evenly as possible.
  8. Ask someone to stand by the rice bowl and fan the rice with a magazine while you are mixing, or use an electric fan.
  9. Add more vinegar as necessary to coat the rice.
  10. Cool to room temperature.

Preparing Sushi

  1. Lay a piece of nori on a sushi mat. Press a thin layer of rice evenly on top of the nori.
  2. Spread a dab of wasabi over the rice.
  3. Sprinkle with some soy sauce.
  4. Lay a few pieces of 1 or several of the optional ingredients in a horizontal straight thin line across the rice, about 1 inch from the horizontal edge closest to you.
  5. Using the mat to make a tight roll, roll the edge closest to you over the optional filling as tightly as possible.
  6. Continue rolling away from you until a roll has formed.
  7. Remove the sushi roll from the sushi mat and slice it cross-wise into 1 1/2-inch pieces.
  8. Serve it with soy sauce, wasabi, and pickled ginger.

Please note that this recipe calls for 1/4 cup of salt but this is to taste; at least 1 tablespoon of salt should be used. Yield: About 10 rolls.

10-Minute Shrimp Soup

Ingredients

  • 3 1/2 cups water
  • 1 package Oriental flavor ramen noodles
  • 1/2 cup green onion – chopped
  • 1 medium carrot — julienne strips
  • 4 1/4 ounces shrimp — rinsed and drained
  • soy sauce — if desired

Directions

  1. Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes,
    stirring occasionally, until noodles are tender. Stir in contents of
    seasoning packet, onions, carrot
    and shrimp; cook until hot. Serve with soy sauce.

Chinese Fried Noodles Recipes

Ingredients

  • 2 (3 ounce) packages Oriental flavored ramen noodles
  • 3 eggs, beaten
  • vegetable oil
  • 4 green onions, thinly sliced
  • 1 small carrot, peeled and grated
  • 1/2 cup green peas
  • 1/4 cup red bell pepper, minced
  • 2 tablespoons sesame oil
  • soy sauce

Directions

  1. Boil ramen noodles for 3 minutes, or until softened, without flavor packets. Reserve flavor packets. Drain noodles, and set aside.
  2. Heat 1 tablespoon oil in a small skillet. Scramble eggs in a bowl. Cook and stir in hot oil until firm. Set aside.
  3. In a separate skillet, heat 1 teaspoon of oil over medium heat. Cook and stir green onions in oil for 2 to 3 minutes, or until softened. Transfer to a separate dish, and set aside. Heat another teaspoon of cooking oil in the same skillet. Cook and stir the the carrots, peas, and bell peppers separately in the same manner, setting each aside when done.
  4. Combine 2 tablespoons sesame oil with 1 tablespoon of vegetable oil in a separate skillet or wok. Fry noodles in oil for 3 to 5 minutes over medium heat, turning regularly. Sprinkle soy sauce, sesame oil, and desired amount of reserved ramen seasoning packets over noodles, and toss to coat. Add vegetables, and continue cooking, turning frequently, for another 5 minutes.

Slow Cooker Beef Pho Recipe

Ingredients

  • 225 g beef top sirloin grilling steaks very thinly sliced against the grain
  • 1 pkg rice stick noodles (about 1/4 inch/5mm wide), cooked

Vietnamese Beef Broth:

  • 2 onions (skin-on), halved
  • 3/4 cups chopped fresh ginger (skin-on)
  • 6 cloves garlic smashed
  • 2 cinnamon sticks
  • 4 star anise
  • 1 teaspoon each coriander seeds and black peppercorns
  • 225 kg beef soup bones
  • 1 carrots chopped
  • 1 tablespoon fish sauce
  • 2 strips lime zest
  • 1 1/4 teaspoon salt

Directions

  1. Arrange onions, ginger and garlic on foil-lined rimmed baking sheet; broil until slightly charred, 5 to 7 minutes. Transfer to slow cooker.
  2. Meanwhile, in small skillet, toast cinnamon sticks, star anise, coriander seeds and peppercorns over medium-high heat, stirring occasionally, until fragrant, about 5 minutes; add to slow cooker along with beef bones, carrot, fish sauce and lime zest. Stir in 10 cups water. Cover and cook on low for 24 hours.
  3. Skim off fat from surface. Strain broth through cheesecloth-lined sieve into large saucepan; discard solids. Skim off any remaining fat. Bring to boil; stir in salt. Divide steak and noodles among serving bowls; spoon hot broth over top.

Slow-Cooker Pepperoni Pizza Dip Recipe

Pizza toppings are mixed and melted, then served with veggie dippers. A great way to eat those vegetables!

Ingredients

  • 1 jar (14 ounces) pizza sauce
  • 1 cup chopped turkey pepperoni, (from 6-ounce package)
  • 8 medium green onions, chopped (1/2 cup)
  • 1/2 cup chopped red bell pepper
  • 1 can (2 1/4 ounces) sliced ripe olives, drained
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1 package (8 ounces) cream cheese, softened and cubed
  • Broccoli flowerets, cherry tomatoes and carrot sticks, if desired

Directions

  1. Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.
  2. Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.
  3. Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.

10 Minute Shrimp Soup Recipe

Another quick and easy meal.  Perfect for cold and hectic winter lunches.

Ingredients

  • 3 1/2  cups water
  • 1 package Oriental flavor ramen noodles
  • 1/2 cup green onion — chopped
  • 1 medium carrot — julienne strips
  • 4 1/4  ounces shrimp — rinsed and drained
  • soy sauce — if desired

Directions

  1. Heat water to boiling in 3 qt saucepan. Add noodles. Cook about 3 minutes, stirring occasionally, until noodles are tender.
  2. Stir in contents of seasoning packet, onions, carrot and shrimp; cook until hot. Serve with soy sauce.

Garlic-Shrimp Linguine Recipe

Another really easy to make pasta dish that any seafood lover will enjoy.

Ingredients

  • 280 g whole wheat linguine, uncooked
  • 1/4 cup Roasted Red Pepper with Parmesan Dressing.  Kraft makes it.
  • 3 cloves garlic, minced
  • 1 jar (650 mL) Tomato & Basil Pasta Sauce
  • 3/4 cup carrot sticks
  • 3/4 lb. (340 g) cooked cleaned large shrimp
  • 2 Tbsp. Parmesan Cheese
  • 2 Tbsp. chopped fresh basil

Directions

  1. Cook pasta as directed on package, omitting the salt.
  2. Meanwhile, heat dressing in large saucepan on medium-high heat. Add garlic; cook 1 min. Add pasta sauce and carrots; cover. Simmer on medium-low heat 5 min. Stir in shrimp; simmer, uncovered, 5 min. or until shrimp are done and carrots are crisp-tender.
  3. Drain pasta; place on platter. Top with shrimp mixture, cheese and basil.

Red Curry Thai Soup Recipe

Ingredients

  • 1 package Rice Noodles, cooked or 6 cups of cooked rice
  • 6 boneless, skinless chicken thighs, cubed
  • 1/2 lb of shrimp, deveined and peeled 
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 large red pepper, chopped
  • 2 teaspoons fresh ginger, grated
  • 1 head cauliflower, chopped 
  • 2 cups broccoli, chopped
  • 3 carrots, sliced
  • 2 tablespoon red curry paste
  • 8 cups of chicken broth
  • 2 cans of unsweetened light coconut milk
  • 1/4 cup cilantro, chopped
  • fresh bean sprouts

Directions

  1. Sauté the cubed chicken in a tablespoon of oil. 
  2. Add onion, garlic and red pepper and sauté a 3 or 4 minutes
  3. Add the ginger and curry paste and stir fry that for another minute. 
  4. Add remaining ingredients except the shrimp and cilantro, simmer until the vegetable as barely tender but still have a bit of bit to them. 
  5. Add shrimp and cook until the shrimp is pink. Now add the cilantro.

When serving add the rice noodles to your individual bowl, add the soup, top with fresh bean sprouts for that added crunch.

Vegetable-Chicken Stir-Fry Recipe

Ingredients

  • 2 tablespoons vegetable oil
  • 1 pound boneless skinless chicken breast halves or thighs, cut into 1-inch pieces
  • 3 cups cut-up assorted vegetables (bell peppers, broccoli flowerets, shredded carrots)
  • 1 garlic clove, finely chopped
  • 1/2 cup stir-fry sauce

Directions

  1. Heat 1 tablespoon of the oil in 12-inch skillet or wok over high heat. Add chicken; stir-fry about 3 minutes or until no longer pink in center. Remove from skillet.
  2. Heat remaining 1 tablespoon oil in skillet. Add vegetables and garlic; stir-fry about 2 minutes or until vegetables are crisp-tender. Add chicken and stir-fry sauce. Cook and stir about 2 minutes or until hot.