1 tbsp butter1 onion, chopped2 cloves garlic, chopped6 cups carrots, peeled and diced3 cups chicken or vegetable broth, no salt added1 cup milkSalt and freshly ground pepper3 oz Brie, cut into small wedges1 tbsp honey2 tbsp roasted nuts, your choice 1. In a large saucepan, melt butter over medium-high heat and cook vegetables for 5 minutes.2. Add broth, milk, salt and pepper.3. Bring
Crust1 1/3 cup shortbread cookie crumbs (12 cookies)¼ cup melted butter Combine ingredients; mix well. Press into 9-inch springform pan. Bake in preheated 350°F oven for 10 minutes. Filling2 cups shredded carrots (3 to 4)3 pkg. (250 g each) light or regular cream cheese, room temp1/3 cup granulated sugar1/3 cup maple syrup3 eggs Simmer shredded carrots
2 oz. butter1 medium carrot, sliced1 onion, finely diced1 celery stalk, finely diced12 mussels12 oysters8 oz. white fish8 oz. shrimp2 tbsp brandy Sauce4 oz. butter1/2 cup flour1 tsp salt4 cups milk1/4 cup tomato puree1/2 cup white wine1 tsp prepared mustard1 container (9 oz. / 270 mL) cream1/4 cup chopped parsleycayenne pepper to tastelemon juice to taste Melt the butter in a deep pan. Add
2 lb lean stew beef or bison2 medium onions, diced3 cups chopped carrots, about 6 carrots total2 cups cubed rutabaga, about 1 x 2-inch cubes or parsnips, chopped4 cloves garlic, minced1 tbsp canola oil1 tsp dried thyme leaves1/2 tsp cracked black pepper1/2 tsp dried tarragon leaves1 tsp dried summer savory or sage1/4 cup whole-wheat flour1 can (10 oz
2 tbsp canola oil2 medium carrots, peeled and diced2 stalks celery, finely chopped2 garlic cloves, minced1 onion, finely chopped1 green pepper, finely chopped1 can (28 oz. / 798 mL) diced tomatoes1 can (5 1/2 oz. / 156 mL) tomato paste plus one can water1 tsp each: dried basil, oregano and granulated sugarpinch hot pepper flakes1/2 tsp salt1/4 cup Parmesan cheese, divided4 cups white
Carrot Cake mix:2 cups granulated white sugar½ cup chopped pecans or walnuts3 cups all-purpose white flour½ teaspoon salt2 teaspoon baking soda2 teaspoon baking powder1 Tablespoon ground cinnamon¼ teaspoon ground nutmeg 1. Layer ingredients in 1-quart Mason jar with tight fitting lid or 1-quart non-zip locking storage bag or food storage bag shaped into a
Crust1 1/3 cups shortbread cookie crumbs (12 cookies)1/4 cup melted butterFilling2 cups shredded carrots (3 to 4)3 pkg. light or regular cream cheese, at room temperature1/3 cup granulated sugar1/3 cup maple syrup3 eggsOptional Garnish1/4 cup water1/4 cup granulated sugar1/2 cup shredded carrots Crust1. Combine ingredients; mix well. Press into 9-inch (23 cm) springform pan.2. Bake in preheated 350°F (180°C)
2 tbsp vegetable oil2 onions, chopped2/3 cup pearl or pot barley2 cloves garlic, minced2 each carrots and parsnips, sliced1-1/2 cups cubed, peeled rutabaga2-1/2 cups sodium-reduced chicken or turkey broth1 can diced tomatoes, undrained1/4 cup chopped fresh parsley1 tsp each dried thyme leaves and Worcestershire sauce1/2 tsp dried basil leavesSalt and pepper2 cups coarsely cubed cooked turkey1-1/2 cups fresh or frozen green peas6 crusty rolls
2 cups carrots, chopped2 cups cauliflower, chopped2 cups broccoli, chopped3 tbsp butter1 small onion, chopped2 tbsp all-purpose flourA pinch of saltPepper, to taste1 cup milk6 oz cream cheese, cut into cubes2/3 cup fresh bread crumbs2 tbsp grated Canadian Parmesan cheese 1. Preheat oven to 350 °F (180 °C). Butter an 8-cup (2 L) shallow baking dish.2. Place carrots in a large saucepan; add water to cover
3.3 lb beef, cubed (shoulder or chuck)10 cups beef stock2 large carrots, sliced3 celery stalks, sliced1 medium-sized cauliflower, cut into pieces3 onions, sliced2 large potatoes, cubed2 leeks, sliced3 bay leaves2 tbsp parsley, chopped tarragon, as desiredsalt and pepper to taste6 cups cooked beets, canned or...
