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Vegetables - Carrot Pancakes Post by :plzone Category :Learning Kitchen Author :Unknown Date :March 2012 Read :713

Click below to download : Vegetables - Carrot Pancakes (Format : PDF)

Vegetables - Carrot Pancakes

1 1/4 cups flour
2 T. finely chopped pecans
2 t. baking powder
1 t. ground cinnamon
1/4 t. salt
1/4 t. ginger
1 egg -- lightly beaten
1/3 cup packed brown sugar
1 cup milk
1 cup grated carrots
1 t. vanilla extract

Cream Cheese Spread: (optional)
4 oz. cream cheese -- softened
1/4 cup powdered sugar
2 T. milk
1/2 t. vanilla extract
1 dash ground cinnamon

In a bowl, combine the first 6 ingredients.

Combine egg, brown sugar, milk, carrots and vanilla in another bowl; mix well. Stir the carrot mixture into the dry ingredients just until moistened.

Pour batter by 1/4 cupfuls onto a greased hot griddle (I used Pam). Turn when bubbles form on top of pancake and the edges are dry; cook until second side is golden brown.

Meanwhile for topping, place the cream cheese, powdered sugar, milk and vanilla in a blender or food processor; cover and process until smooth. Transfer to a bowl; sprinkle with cinnamon. Serve with pancakes.

Serves: 4
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Vegetables - Carrot Pilaf Vegetables - Carrot Pilaf

Vegetables - Carrot Pilaf
1 cup shredded carrots 1 to 1-1/2 cups finely chopped onions (to taste) 1 Tbsp. margarine 1 cup uncooked long grain rice 2 cups chicken broth 1 tsp. lemon pepper In a medium saucepan, saute carrots and onions in margarine until tender. Add rice and stir to coat. Stir in broth, and lemon pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and broth has been absorbed. Serves 4.

Vegetables - Carrot Hashbrowns Vegetables - Carrot Hashbrowns

Vegetables - Carrot Hashbrowns
3 potatoes, peeled and grated 3 carrots, peeled and grated 1 onion, peeled and grated 1 Tbsp. oil salt and pepper to taste Combine potatoes, carrots and onion in medium bowl and mix well. Salt and pepper to taste. Heat oil in skillet. Dump in potato mixture and form into a large pancake. Cook until browned on one side, and then flip over and repeat. Serve cut into wedges, or just break it up. Can be served plain, or with applesauce, or sour cream. Serves: 1-2