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Mommy's Sweet Carrot Milk
Drink

Mommy's Sweet Carrot Milk

4.0

Prep
30 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Place the carrots and water into a saucepan, and bring to a boil. Boil until tender, about 5 minutes. Remove from heat and let cool slightly, then puree carrots and water in a blender.
  2. 2 In a large pot, heat the milk over medium heat. Stir in the carrots, sugar and cardamom until sugar has dissolved. Cool to room temperature, then refrigerate until chilled, about 2 hours. Shake or stir before serving.

By SMANDA1

Vegetable and Fruit Juice
Drink

Vegetable and Fruit Juice

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place carrots into the feeding chute; insert the food pusher and gently guide carrots down the chute. Repeat with strawberries, tomato, bell pepper, apple, lime, and ginger. Turn off the juicer.
  2. 2 Stir juice in the collection container and serve.

By Alice Yuko Shikina

Orange Carrot Ginger Juice
Drink American

Orange Carrot Ginger Juice

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place orange halves into the feeding chute; insert the food pusher and gently guide orange halves down the chute. Repeat with carrot and ginger. Turn off the juicer.
  2. 2 Pour lemon juice into the collection container and stir to combine. Pour over ice.

By Megan Olson

Carrot Ginger Mules
Drink American

Carrot Ginger Mules

5.0

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Stir carrot juice, pineapple juice, and lime juice together in a pitcher; cover and chill in the refrigerator for up to 24 hours.
  2. 2 Stir ginger beer into pitcher just before serving; pour into 8 ice-filled glasses. Add 2 tablespoons vodka to each glass; garnish with lime wedges and halved baby carrots.

By Juliana Hale

Homemade Vegetable Juice Cocktail
Drink American

Homemade Vegetable Juice Cocktail

4.6

Prep
60 min
Cook
40 min
Total
100 min

Instructions

  1. 1 Place a collection container under the exit spout of a juicer; turn the juicer on. Place tomatoes into the feeding chute; insert the food pusher and gently guide tomatoes down the chute. Repeat with celery, onion, green pepper, beets, carrots, and garlic.
  2. 2 Place juice into a large pot. Stir in sugar, black pepper, horseradish, lemon juice, and enough water to form a thin consistency: season with Worcestershire sauce. Bring to a boil, and cook for 20 minutes.
  3. 3 Pack juice into hot, sterilized 1-quart jars, filling to within ¾ inch of the top. Stir in 1 tablespoon sugar and 1 teaspoon salt into each jar. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes.
  5. 5 Remove jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Stacy

Creamy Roasted Parsnip Soup
Drink European

Creamy Roasted Parsnip Soup

4.7

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place parsnips and carrots in a mixing bowl; sprinkle with 1 tablespoon olive oil and toss to coat. Season with salt and pepper. Spread vegetables evenly onto a baking sheet.
  3. 3 Roast in the preheated oven until vegetables are tender and parsnips are golden brown, about 30 minutes.
  4. 4 Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes.
  5. 5 Reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. Continue to cook and stir until vegetables are very soft and beginning to brown, about 5 to 10 minutes.
  6. 6 Season with ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in chicken stock; bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently for 5 to 10 minutes.
  7. 7 Working in batches, pour soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get soup moving before leaving it on to purée.
  8. 8 Pour blended soup into a clean pot. Stir in milk and cream. Return to a simmer over medium-low heat. Season with salt and pepper to serve.

By Alan Dorchak

Copycat V8 Juice
Drink American

Copycat V8 Juice

4.1

Prep
20 min
Cook
55 min
Total
75 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Process tomatoes, onion, 3 tablespoons plus 1/2 teaspoon celery, carrot, beet, green bell pepper, and garlic through a juicer.
  3. 3 Stir together vegetable juices, water, lemon juice, 1 1/4 teaspoons sugar, horseradish, Worcestershire sauce, and black pepper in a large pot. Bring to a boil and cook until flavors blend, about 20 minutes. Meanwhile, sterilize the jar and lid in boiling water for at least 5 minutes.
  4. 4 Ladle juice into the jar. Stir 1 tablespoon sugar and salt into juice. Wipe the rim of the jar with a moist paper towel to remove any residue. Top with the lid and screw on the ring.
  5. 5 Process juice in a pressure canner at 10 pounds of pressure for 35 minutes.
  6. 6 Remove the jar from the pressure canner and place onto a cloth-covered or wooden surface until cool. Press the center of the lid with a finger to ensure the lid does not move up or down. Remove the ring for storage and store in a cool, dark area.

By Lisa

Ripley's Bloody Mary Mix for Canning
Drink American

Ripley's Bloody Mary Mix for Canning

4.1

Prep
120 min
Cook
75 min
Total
675 min

Instructions

  1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
  2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
  3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
  4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
  5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
  6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  7. 7 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
  8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Demi-Glace
Pantry French

Demi-Glace

4.8

Prep
40 min
Cook
1200 min
Total
1750 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 450 degrees F (230 degrees C). Place veal bones in a roasting pan.
  3. 3 Roast bones in the preheated oven until well-browned, about 1 hour 15 minutes.
  4. 4 While the bones are roasting, drizzle oil onto a baking sheet. Add onions, carrots, and celery, then spread tomato paste over top. Mix until vegetables are well coated.
  5. 5 Roast vegetables on another rack in the oven until well-browned, about 45 minutes.
  6. 6 Transfer vegetables and bones to a large stockpot. Pour 10 quarts water into the stockpot and set over medium-high heat.
  7. 7 Meanwhile, pour 2 cups water into the roasting pan used for the bones. Set the pan on the stovetop over high heat; bring liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  8. 8 Pour liquid and browned bits into the stockpot.
  9. 9 Bring contents of the stockpot to a boil, then reduce the heat to low and simmer gently, skimming foam as necessary, until meat and all connective tissues are completely off the bones, about 18 hours.
  10. 10 Set a colander over a bowl. Ladle vegetables, bones, and meat into the colander. Discard vegetables, bones, and meat; return any broth to the stockpot.
  11. 11 Bring broth to a boil. Boil until broth reduces to approximately 1 gallon in volume, 30 minutes to 1 hour.
  12. 12 Strain broth through a fine-mesh strainer into a large container set in an ice bath; chill to room temperature, 30 to 45 minutes.
  13. 13 Cover the container with a lid or plastic wrap, then chill in the refrigerator until demi-glace is cold and set, 8 hours to overnight.
  14. 14 Scrape and discard any fat from the surface.
  15. 15 Turn demi-glace out onto a work surface. Cut into 16 blocks. Wrap each block in plastic wrap and store in a resealable plastic bag in the freezer.
  16. 16 Enjoy!

By John Mitzewich

Veal Roast Blanquette
Dinner French

Veal Roast Blanquette

4.1

Prep
60 min
Cook
90 min
Total
150 min

Instructions

  1. 1 In an 8 quart Dutch oven over medium-high heat, brown roast on all sides. Add thyme and 2 cups of water. Heat to boiling, then reduce heat to low, cover, and simmer 30 minutes.
  2. 2 To the pot, add carrots, potatoes and onions. Cover, and simmer 30 minutes. Toss in mushrooms. Cover, and simmer 15 minutes, or until vegetables and veal are tender. Remove roast and vegetables, and keep warm.
  3. 3 In a cup, stir flour and 2 tablespoons water until blended with no lumps. Gradually stir into liquid in Dutch oven. Cook, stirring constantly, until gravy is slightly thickened. Stir in peas, and heat through.
  4. 4 In a small bowl, beat egg yolks. Stir in a small amount of hot gravy. Slowly pour egg yolk mixture back into gravy, whisking until thickened. DO NOT BOIL! To serve, pour some gravy over the veal and vegetables. Serve remaining gravy in a gravy boat.

By trvlnbarefootingal

Prawn Banh Mi
Lunch French

Prawn Banh Mi

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine carrot, celery, and scallions in a bowl. Pour vinegar over vegetable mixture and toss to coat; set aside to marinate.
  2. 2 Stir cilantro, mayonnaise, yogurt, lime juice, and cayenne pepper together in a bowl. Spread about 2 teaspoons cilantro sauce onto bottom piece of each baguette.
  3. 3 Remove vegetables from vinegar using a slotted spoon, discarding vinegar. Spoon vegetables over cilantro sauce layer on baguette pieces.
  4. 4 Mix prawns in the remaining cilantro sauce and arrange 10 prawns over vegetable layer; top with cucumber slices. Place top piece of baguette over cucumber layer, creating a sandwich.

By J9

Basic Vegetable Stock
Pantry French

Basic Vegetable Stock

4.8

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Chop carrot, celery, and onion into 1-inch chunks.
  3. 3 Heat oil in a soup pot over high heat. Add carrots, celery, onion, scallions, garlic, parsley, thyme, and bay leaves. Cook, stirring frequently, until vegetables soften and begin to brown, 5 to 10 minutes.
  4. 4 Add salt and water and bring to a boil. Lower heat and simmer, uncovered, 30 minutes.
  5. 5 Strain. Discard vegetables.
  6. 6 Enjoy!

By Stan Webber

Slow Cooker Beef Bourguignon
Dinner French

Slow Cooker Beef Bourguignon

4.1

Prep
15 min
Cook
385 min
Total
400 min

Instructions

  1. 1 Heat butter and oil in a large skillet over medium-high heat. Add beef and cook, stirring occasionally, until browned on all sides, 5 to 8 minutes. Brown beef in batches if necessary, making sure not to overcrowd the pan; otherwise, beef will not brown properly. Remove browned beef to the slow cooker.
  2. 2 Add onions to the same skillet. Cook and stir until softened and beginning to take some color, 3 to 5 minutes. Transfer onions to the slow cooker.
  3. 3 Place the skillet back over medium-high heat and pour in 1/2 of the wine. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Remove from heat and carefully pour into the slow cooker along with remaining wine. Add carrots, thyme, bay leaves, salt, and pepper.
  4. 4 Cook on Low for 6 to 8 hours.

By stella

French Beef Stew
Dinner French

French Beef Stew

4.5

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Combine beef and flour in a large resealable plastic bag and toss to coat evenly.
  2. 2 In a 6-quart saucepan, brown beef in hot vegetable oil. Season with salt and pepper, if desired.
  3. 3 Add diced tomatoes, beef broth, carrots, potatoes, and thyme. Bring to a boil; reduce heat to medium-low, cover, and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

By CORWYNN DARKHOLME

Mom's Chicken en Cocotte
Dinner French

Mom's Chicken en Cocotte

4.9

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat oil in a heavy Dutch oven over medium heat. Add chicken, season with salt and pepper, and cook, stirring occasionally, until browned all over, 8 to 10 minutes. Add potatoes, carrots, celery, onion, garlic, and bouillon, then pour in water. Stir to combine, cover, and bring to a boil.
  3. 3 Transfer the covered Dutch oven to the preheated oven and cook until vegetables are tender and chicken is no longer pink at the bone and the juices run clear, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By rlt11_NMC

Wintertime French-Style Split Pea Soup
Dinner French

Wintertime French-Style Split Pea Soup

4.6

Prep
25 min
Cook
75 min
Total
100 min

Instructions

  1. 1 Heat olive oil in a heavy soup pot or Dutch oven. Add onion and garlic; sauté until soft, about 5 minutes. Stir in herbes de Provence, turmeric, bay leaves, and cayenne pepper; cook and stir until fragrant, 2 to 3 minutes.
  2. 2 Add vegetable stock, water, split peas, 1/2 of the potatoes, and 1/2 of the carrots. Bring to a boil, then reduce the heat to low. Cover and simmer until peas are nearly tender, about 35 minutes.
  3. 3 Stir in remaining potatoes and carrots. Add ham, cover, and simmer until vegetables are tender, adding more stock or water as needed, about 25 more minutes.

By JAN

Easy Beef Bourguignon
Dinner French

Easy Beef Bourguignon

4.8

Prep
30 min
Cook
65 min
Total
95 min

Instructions

  1. 1 Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
  2. 2 Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
  3. 3 Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
  4. 4 Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.

By Pam Lolley

Beef Bourguignon Without the Burgundy
Dinner French

Beef Bourguignon Without the Burgundy

4.8

Prep
25 min
Cook
145 min
Total
170 min

Instructions

  1. 1 Generously season beef with salt and pepper.
  2. 2 Heat oil in a large Dutch oven over high heat. Cook and stir beef in hot oil until browned on all sides, 10 to 15 minutes. Use a slotted spoon to transfer meat to a plate.
  3. 3 Cook and stir onion, butter, and a pinch of salt in drippings in the Dutch oven until onion begins to sweat. Stir in flour; cook and stir until onion starts to soften, 3 to 4 minutes. Pour in wine; bring to a simmer and cook until wine is reduced by half, about 10 minutes.
  4. 4 Return beef and any accumulated juices to the Dutch oven. Add broth, carrots, celery, thyme sprigs, and bay leaf; season with salt. Bring to a simmer, cover the pot with a lid, and cook over low heat until meat is almost tender, about 1 hour 30 minutes.
  5. 5 Remove the lid and continue cooking at a simmer until meat is tender and stew is thick, about 30 minutes more. Season with salt and pepper.

By John Mitzewich

Vegetarian Bourguignon
Dinner French

Vegetarian Bourguignon

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Cut any large mushrooms in half.
  2. 2 Heat a heavy-bottomed stew pot over medium-high heat. Add olive oil and onion; saute until translucent, about 5 minutes. Add carrot, garlic, thyme, and rosemary; saute until fragrant, 1 to 2 minutes. Do not burn the garlic. Stir in mushrooms until they absorb the flavors. Add eggplant chunks and saute until they soak up the flavors.
  3. 3 Pour in red wine and deglaze the pot by scraping up any browned bits with a wooden spoon. Pour in broth. Mix well and add tomatoes and tomato paste. Reduce heat and simmer until carrot and eggplant have softened and the liquid has reduced, about 20 minutes. Season with salt and pepper.
  4. 4 Let stew stand for about 5 minutes before serving.

By Buckwheat Queen

Jeff's Bordelaise Sauce
Pantry French

Jeff's Bordelaise Sauce

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a large skillet over medium-high heat. Saute onion, carrots, celery, peppercorns, and cloves in melted butter until onions are browned, 7 to 10 minutes.
  2. 2 Stir flour into the onion mixture; cook and stir until the flour is completely moistened, 1 to 2 minutes. Stream beef broth into the skillet while stirring the onion mixture; cook, stirring continually, until the broth thickens into a gravy, 5 to 10 minutes. Add water to thin the gravy as needed to keep it from becoming paste-like.
  3. 3 Stir 1 tablespoon parsley into the gravy; continue to cook, stirring frequently, until the parsley imparts flavor to the gravy, 5 to 10 minutes; strain through a fine-mesh strainer into a clean saucepan. Discard vegetables.
  4. 4 Place the saucepan over low heat. Season sauce with salt, pepper, and most of the remaining parsley. Stir red wine into the sauce.
  5. 5 Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until completely tender, about 5 minutes. Stir mushrooms into the sauce; garnish with remaining parsley after spooning over steaks.

By Cat

Beef Bourguignon II
Dinner French

Beef Bourguignon II

4.4

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
  2. 2 Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
  3. 3 Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
  4. 4 Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes.

By Teri Smith