Recipe: Carrot Recipes - Main Dishes (8 Recipes)

8-4-99 Recipes Using Carrots: Main Dishes (8 Recipes)

Susan,IL (10:20:44 AM) :

Shepherd's Beef Pie

2 cups diced, cooked beef
1 can (10 3/4 ounces) beef gravy
1 can (1 pound) onions -- drained
1 package (10 ounces) frozen peas and carrots -- cooked
1/2 cup grated Cheddar cheese
Mashed Potatoes

Combine cut-up cooked beef with gravy. Add cooked peas, carrots, or green beans. Pour hot into a casserole. Make a ring of seasoned mashed potatoes around the edge of the casserole. Bake in preheated hot oven (400F) for about 20 minutes.Susan,IL (10:21:57 AM) :

One Pot Pork Chop Supper

4 pork Chops
1 can tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon caraway seed or oregano -- optional
6 small whole potatoes or
3 medium or potatoes -- quartered
4 small carrots, split and cut into 2" pieces

In skillet, brown chops. Pour off fat. Add soup, water, Worcestershire sauce, salt, caraway, potatoes and carrots. Cover, simmer 45 minutes or until tender.

Susan,IL (10:43:35 AM) :

Moroccan Chicken With Couscous
Recipe By : Russ Wilson
Serving Size : 8

5 pounds roasting chicken -- cut into pieces
3 carrots
3 white turnips
1 small head of cabbage
1 small eggplant (I add extra zucchini)
3 small zucchini
1/4 cup peanut oil (or olive or vegetable)
2 medium onions -- sliced
3 bay leaves -- crumbled
2 cloves minced garlic
2 teaspoons ground turmeric
1 1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoon ground allspice
1/2 teaspoon cayenne pepper
2 cans condensed chicken broth, undiluted
1 cup dark seedless raisins
1/2 cup butter or margarine -- melted
1 can chick-peas -- drained

Wash chicken pieces under cold running water; dry well with paper towels. Wash and prepare vegetables: Peel carrots and half crosswise; Peel turnips and quarter; cut cabbage into wedges; cut eggplant crosswise into 1/4 inch thick slices; cut zucchini into 1/4 inch slices.

In a 6 quart Dutch oven over medium high heat, heat the oil. Add chicken pieces to Dutch oven and brown on both sides. As chicken is browned, remove to a shallow pan. Continue cooking chicken until all pieces are browned. In fat remaining in Dutch oven, saute onions until golden. Add bay leaves, garlic, 1 1/2 teaspoons of turmeric, salt, cumin, allspice and cayenne pepper. Cook, stirring, 5 minutes. Add chicken broth, chicken, turnips, cabbage and carrots. Cook covered for 40 minutes. Meanwhile, place raisins in a small bowl; pour hot water over raisins to cover...let stand 30 minutes; drain. Add the eggplant and zucchini to the Dutch oven. cook 10 minutes longer.

Prepare couscous as package directions. Add butter, drained raisins and the remaining 1/2 teaspoon of turmeric; toss to combine. Add chick-peas to chicken and vegetables; cook 5 minutes longer.

To serve, Transfer couscous to a serving platter. With a slotted spoon, transfer chicken and veggies to platter, arranging attractively over the couscous. Pour sauce in the Dutch oven into a bowl and serve with the couscousSusan,IL (10:44:10 AM) :

Skewered Pork & Carrots
Recipe By : Susan Wilson
Serving Size : 4

4 medium carrots -- bias sliced 1/2 inch
1 pound boneless pork -- cubed in 1 inch pieces
1/4 cup dry sherry
2 tablespoons sesame oil
1 tablespoon sesame seeds -- toasted
1 teaspoon salt
1 teaspoon onion -- grated
1 clove garlic -- minced
1/8 teaspoon pepper

In covered saucepan cook carrots in a small amount of boiling salted water for 5 to 7 minutes or till just tender; drain well. Place carrots and pork in a plastic bag. Combine sherry, sesame oil, sesame seed, salt, onion, garlic and pepper. Pour sherry mixture over meat and carrots. close bag and marinate in refrigerator for at least 4 hours. Drain carrots and pork, reserving marinade. Thread carrot and pork pieces alternately on skewers. place over medium coals. Grill about 15 minutes or till done; Turn skewers and brush with reserve marinade frequently.

Susan,IL (10:46:52 AM) :

Cioppino (Fish Stew)
Recipe By : Russell Wilson
Serving Size : 6

2 large onions -- chopped
3 carrot -- chopped
3 cloves garlic -- mashed
1/2 cup olive oil
1 cup parsley -- chopped
4 cups tomato sauce
2 cups water
1 1/2 teaspoons thyme -- crumbled
1 tablespoon basil -- crumbled
3 pounds clams in shell
2 pounds white fish fillets
2 crabs -- cooked and cracked
1/4 cup dry white wine
pinch cayenne pepper
salt

In a large kettle, saute the onions, carrots, and garlic in olive oil until the onions are soft. Add parsley, tomato sauce, water, thyme and basil. Partially cover and simmer 45 minutes. If the soup gets too thick, add a little more water. Add the clams and simmer 10 minutes. Add the fish and crab and simmer 5 minutes. Stir in wine, cayenne pepper and salt to taste, and simmer 10 minutes more. Ladle some of each variety of shell fish into a bowl with a generous helping of broth. Serve with a loaf of crusty bread!
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NOTES : We use 2 pounds of snow crab legs instead of the whole crab.Susan,IL (10:48:43 AM) :

Cider Stew
Recipe By : Susan Wilson
Serving Size : 6

2 pounds beef stew meat, cut into 1 inch cubes
3 tablespoons flour
2 teaspoons salt
1/4 teaspoon pepper
3 tablespoons cooking oil
2 cups apple cider or apple juice
1 1/2 Tablespoons vinegar
3 potatoes -- peeled and quartered
4 carrot -- peeled and quartered
1 onion -- sliced
1 rib celery -- sliced
Water
1/4 teaspoon thyme -- crushed

Coat meat with mixture of flour, salt, pepper, and thyme. In 4 1/2 quart Dutch oven, brown meat, half at a time in hot oil. Drain off fat. Return meat to Dutch oven and stir in apple cider, vinegar, and 1/2 cups water. Cook and stir until mixture boils; reduce heat. Cover and simmer 1 1/4 hours or until meat is nearly tender. Stir in vegetables and cook 30 minutes more, or until vegetables are done.Susan,IL (9:57:25 PM) : Chicken Marsala

3 large carrots, cut into julienne strips or 1/2 pound baby carrots
3 stalks celery, bias-sliced into 1-inch pieces
2 cups fresh or frozen Brussels sprouts
3 whole boneless chicken breasts
2 cups fresh mushrooms, sliced
1/2 cup green onions
4 tablespoons butter or margarine
1 cup chicken broth
1/3 cup Marsala or dry sherry

Place carrots, celery, & Brussels sprouts in steamer basket over boiling water. Cover and steam for 10 minutes or till just tender. Keep warm.

Pound chicken breasts flat.

In a large skillet cook the mushrooms and green onion in 2 tablespoons of butter or margarine. Remove from skillet.

In the large skillet, cook half the chicken in the remaining butter or margarine. Add more butter if necessary. For sauce, add chicken broth and Marsala to the chicken drippings. Bring to boil, simmering uncovered till liquid is reduced to half. Return chicken and the mushroom mixture to the pan. Heat through.

Arranged steamed veggies and chicken on a serving platter. Serve immediately. Makes 6 servings.

Susan,IL (10:08:52 PM) : Oven Swiss Steak

1 1/2 pound beef round steak,
1/4 cup all-purpose flour
1 t. salt
2 T shortening
1 16 ounce can tomatoes, cut up
1/2 cup finely chopped celery
1/2 cup finely chopped carrots (I just slice them very thinly!)
1/2 t. Worcestershire sauce
Cut meat into serving size portions. Combine flour and salt: pound t tablespoons of mixture into meat.
Brown meat on both sides in hot shortening. Transfer meat to a 12x7 1/2 x 2 inch baking dish. Blend remaining two tablespoons of flour mixture into pan drippings. Stir in undrained tomatoes,
celery, carrots and Worcestershire sauce. Cook and stir until thickened and bubbly; pour over meat.

Bake, covered at 350 degrees till tender, about 1 hour and 20 minutes.
Makes 6 servings.