CHEDDAR CHEESE CARROT
If you "carrot" all about serving up a good time for your guests, plant this playful appetizer on your party menu. I make this for parties, and it catches everyone's eye.-Pam Goodlet, Washington Island, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream cheese and cheddar cheese for 1 minute. Add the carrot, peanuts, onion and dill; mix well. , On a serving platter, shape mixture into an 8-in. log, tapering one end to form a carrot shape. Cover and refrigerate for 2 hours or until serving. , Place parsley at wide end for carrot top. Serve with crackers.
Nutrition Facts : Calories 95 calories, Fat 8g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 102mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
CARROT ROULADES WITH RADISH AND HERB GOAT CHEESE
Thin ribbons of carrot make a perfect vessel for herbed goat cheese flecked with grated radishes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen
Number Of Ingredients 6
Steps:
- Pulse radishes in a food processor until finely minced, and transfer to a medium bowl. Stir in goat cheese, chives, chervil, and 1 teaspoon salt. Season with pepper. Cover, and refrigerate for 30 minutes.
- Meanwhile, prepare an ice-water bath. Bring a medium pot of salted water to a boil. Using a vegetable peeler, shave carrots lengthwise into thin ribbons. (You will need 36 ribbons, each 8 inches long.) Boil carrot ribbons until softened, about 2 minutes. Transfer to ice-water bath. Drain, then pat dry with paper towels.
- Roll each carrot ribbon, tapering 1 end, to 1/2 inch in diameter. Transfer carrot rolls to a parchment-lined baking sheet with narrow end up.
- Transfer chilled radish mixture to a pastry bag fitted with a 1/4-inch plain tip. Pipe about 1/2 teaspoon radish mixture into center of each carrot roll. Refrigerate until firm, at least 30 minutes (or up to 1 hour). Garnish with chervil sprigs, and serve immediately.
CHEESE AND HONEY GLAZED CARROTS
OH my! These are the BEST carrots in the world. My grandma makes these for every occasion. I usually end up hoarding the carrots for myself. haha. They are my FAVORITE! If your kids won't eat veggies, try this dish! I would suggest doubling the recipe, because they are so good! Can't get much easier than this!
Provided by Jamie Lynne
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Peel carrots and cut in half crosswise.
- Cook in small amount of boiling salt water until carrots are tender (about 15 minutes).
- Do not overcook.
- Drain and place carrots in a greased baking dish.
- Drizzle with honey.
- Sprinkle shredded cheese over carrots.
- Bake at 400 degrees for 10 minutes, or broil until cheese melts.
- Enjoy!
CARROT AND CHEESE CRUSTLESS QUICHE
This is a sneaky way to get kids to eat carrots! The mozzarella makes this taste so heavenly. You can also use zucchini in place or (or in addition to) the carrots. It makes 12 baby (12 month and up) servings and 4 adult servings. This recipe comes from Better Baby Food.
Provided by CookingSandefer
Categories Lunch/Snacks
Time 50m
Yield 4-12 squares, 4-12 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet, heat butter over medium heat. Add onion and saute for 5 minute
- Add carrots, salt and curry powder. Cook for 5 minutes or until golden brown.
- Remove from heat and cool.
- In a medium bowl, whisk together eggs and milk. Stir into veggie mixture.
- Pour into greased 8x8 pan. Bake at 300 for 20 minutes.
- Top with cheese and paprika. Return to oven and bake for another 15 minutes or until custard is firm and cheese is melted.
- Cut into square and serve.
Nutrition Facts : Calories 223.9, Fat 15.7, SaturatedFat 8, Cholesterol 246.9, Sodium 595.9, Carbohydrate 6.4, Fiber 0.9, Sugar 2.3, Protein 14.2
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