Carrots/6 recipes

My craving for Korean food has officially come back to life again, and this was the dish I made for dinner yesterday. Instead of using cooked rice that traditional bibimbap does, this time I cooked soba noodles instead. Sauteed a few veggies that I had on hand separately, tossed with the spicy Korean chili sauce and a bit ketchup, and served with homemade kimchi. YUM!

Make your next dinner be a crowd-pleaser with this succulent dish that is sure to be one of your favorites!

An edible bread cornucopia centerpiece made from refrigerated breadstick dough wrapped around a foil cone and baked golden brown. Fill with raw veggies for a stunning Thanksgiving table display.

Classic double-crust chicken pot pie with a velvety thyme cream sauce, tender chicken, peas, carrots, and pearl onions. Golden, flaky, and baked until bubbling.

Soft honey carrot cookies with shredded carrots, nutmeg, and real honey for natural sweetness. Shaped into 1-inch balls for a tender, cake-like bite.

Pork tenderloin rubbed with oregano, cumin, ancho chile, and smoked paprika, seared golden then roasted alongside honey-glazed baby carrots with jalapeño and garlic. A smoky, one-pan dinner for six.

Pon pon shredded chicken, the classic Sichuan cold dish: poached chicken shredded by mallet or hand, served over bean paste strips with a peanut butter, sesame, and chili oil dressing.

Not your grandma's carrot cake. This one's spiked with Coca-Cola, loaded with grated carrots, nuts, and coconut, then drenched in a hot cocoa-cola syrup that soaks right through the warm crumb. Serves 16.

You can substitute 1 cup of a favorite cooked vegetable for the canned carrots.

Crunchy make-ahead salad with halved cherry tomatoes, baby carrots, celery, and fresh basil in a sweet cider vinegar dressing. Gets better the longer it sits in the fridge.

Vegan marinara sauce with fresh Roma tomatoes, mushrooms, carrot, garlic, herbs, and red wine. Sweet without added sugar, freezer-friendly, 16 servings from one pot.

Salad bar pizza is a vegetable-loaded deep-dish pie on whole wheat crust with broccoli, cauliflower, peppers, carrots, and red onion under mozzarella and Parmesan. Vegetarian, lower calorie.

Loaded vegetable stew with dolma simmers fish-and-rice dumplings in a paprika, cumin, and turmeric-spiced broth with carrot, daikon, tomato, and zucchini. A Persian-leaning seafood stew you eat with a spoon.

This is a very yummy sandwiches, you can use your leftover turkey or you can just do it as a deliciouos sandwiches.

Costs about $10 to serve a family since adult can have 2 halfs with mashed potato and mini carrots etc and children can have 1. This is my first Recipe so here goes.

Chunky sweet potato soup loaded with carrots, celery, peas, and herbs, finished with nonfat sour cream and skim milk. A big-batch comfort soup that serves 16 and feels lighter than it tastes.