Type what you have

Ingredients

• ✓ carrot
• potato
• egg
• pickle
• pea
• ham
• parsley
• mayonnaise

Instructions

1. 1 Gather all ingredients. Bring a large pot of water to a boil.
2. 2 Add potatoes, bring to a boil, and cook for 5 to 10 minutes. Add carrots and whole eggs and continue boiling until potatoes are tender, 10 to 15 minutes.
3. 3 Drain and slightly cool mixture.
4. 4 Chop potatoes and carrot. Peel and chop eggs.
5. 5 Mix potatoes, carrot, eggs, pickles, peas, ham, and dill together in a large bowl.
6. 6 Stir in mayonnaise until salad is evenly coated.

By lovefullofpie

Ingredients

• ✓ carrot
• garlic
• vinegar
• sugar
• salt
• vegetable oil
• onion
• coriander
• cayenne pepper

Instructions

1. 1 Place carrots in a large bowl. Sprinkle garlic over carrots.
2. 2 Mix vinegar, sugar, and salt together in a small bowl.
3. 3 Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.
4. 4 Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.

By The Parkers

Ingredients

• ✓ carrot
• beet
• potato
• onion
• dill pickle
• sauerkraut
• olive oil
• salt

Instructions

1. 1 Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.

By Jane Garrison

Ingredients

• ✓ carrot
• russet potato
• beet
• yellow onion
• herring fillet
• oil
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add potatoes, carrots, and beets; cook until cooked but still firm, 15 to 20 minutes for potatoes, 25 to 30 minutes for carrots, and 40 minutes for beets. Transfer vegetables to a cutting board as they're each done; cool to the touch.
2. 2 Remove and discard skins from potatoes and beets. Grate potatoes, carrots, and beets separately; placing each in a separate bowl.
3. 3 Arrange 1/2 each onion then herring in layers in a large bowl. Arrange 1/2 each potatoes, carrots, and beets in layers on top of onion and herring. Spread 3 tablespoons mayonnaise over salad; season with salt and black pepper. Repeat layers with remaining 1/2 each onion, herring, potatoes, carrots, beets, and mayonnaise.
4. 4 Cover with plastic wrap; chill in the refrigerator at least 1 hour. Serve cold.

By Evgeniya

Ingredients

• ✓ carrot
• seashell pasta
• leaf lettuce
• cucumber
• green pea
• corn
• mayonnaise
• brown sugar
• curry powder
• garlic salt
• cheddar cheese

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.
2. 2 Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.
3. 3 In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.

By Miss Sriri

Ingredients

• ✓ carrot
• milk
• yeast
• egg
• olive oil
• white sugar
• salt
• all-purpose flour
• sunflower seed
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt.
3. 3 Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes.
4. 4 Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes.
5. 5 Brush tops of buns with 1 tablespoon milk.
6. 6 Bake in the preheated oven until golden brown, 15 to 17 minutes.

By Kristina Mulcahy Krogh

Ingredients

• ✓ carrot
• beet
• potato
• onion
• pea
• dill pickle
• olive oil
• salt
• black pepper
• parsley

Instructions

1. 1 Place beets into a large pot and cover with water. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for about 20 minutes. Add carrots and potatoes; boil for 10 more minutes. Remove from the heat and leave the pot covered, 8 hours to overnight.
2. 2 Peel and dice beets, carrots, and potatoes into small, even pieces. Place vegetables into a large bowl. Stir in onion, peas, pickles, olive oil, salt, and pepper. Garnish with parsley before serving.

By BrandyLoveWine

Ingredients

• ✓ carrot
• butter
• beef roast
• water
• onion
• salt
• black pepper
• potato
• celery
• all-purpose flour

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Cook beef in hot butter until browned on all sides. Pour in 4 cups water and bring to a boil. Add onion, salt, and pepper. Reduce heat to low and simmer for 1 hour.
2. 2 Add potatoes, carrots, and celery; simmer for 1 1/2 more hours.
3. 3 Whisk together remaining 1/2 cup water and flour in a small bowl to form a thin paste; stir into soup and simmer until thickened, about 15 minutes.

By Lois

Ingredients

• ✓ carrot
• water
• potato
• green onion
• green bean
• butter
• salt
• black pepper
• green pea
• half-and-half
• all-purpose flour

Instructions

1. 1 Bring water to a boil in a large pot. Add potatoes. Reduce heat; simmer until potatoes are tender, 15 to 20 minutes.
2. 2 Add onions, green beans, carrots, butter, salt, and black pepper to the pot; simmer until tender, then add peas.
3. 3 Combine half-and-half and flour in a medium bowl until smooth; stir into simmering vegetables. Cook, stirring constantly, until soup is slightly thickened.

By Maryanne

Ingredients

• ✓ carrot
• potato
• sweet pea
• dill pickle
• onion
• bologna
• egg
• mayonnaise
• sour cream
• salt
• black pepper

Instructions

1. 1 Place potatoes and carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and rinse with cold water until cold. Dice potatoes and carrots.
2. 2 Combine potatoes, carrots, sweet peas, pickles, onion, bologna, and eggs together in a large bowl. Stir mayonnaise, sour cream, salt, and black pepper gently into potato mixture until well combined. Cover bowl with plastic wrap and refrigerate until cold, at least 30 minutes.

By petitchameau

Ingredients

• ✓ carrot
• black pepper
• salt
• white sugar
• tomato
• tomato puree
• wild rice
• basmati rice
• garlic
• onion
• cabbage
• white pepper
• paprika
• olive oil
• beer
• vegetable stock
• chuck steak

Instructions

1. 1 Cut chuck steak into cubes.
2. 2 Combine vegetable stock and beer in a Dutch oven and bring to a boil. Add chuck steak and return to a boil; skimming off and discarding any foam from the top. Add olive oil, paprika, and pepper. Reduce heat and simmer until meat is very tender, 1 to 2 hours.
3. 3 Add cabbage, onions, carrots, garlic, basmati and wild rice; simmer for 30 minutes. Add tomato puree, diced tomatoes, and sugar; simmer for another 30 minutes. Season with salt and pepper and serve.

By kpandres

Ingredients

• ✓ carrot
• silken tofu
• black pepper
• salt
• dill weed
• water
• vegetable broth
• swiss chard
• potato
• tomato
• tomato
• beet greens
• beet
• green bell pepper
• celery
• olive oil
• onion
• garlic
• olive oil

Instructions

1. 1 Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Set aside. Heat the remaining 3 tablespoons of olive oil in a large pot over medium-high heat. Stir in the celery, carrots, bell pepper, beets including the greens, whole tomatoes, diced tomatoes, potatoes, Swiss chard, and the onion mixture. Cook and stir until the chard begins to wilt, 4 to 8 minutes. Stir in the vegetable broth, water, dill weed, and salt and pepper. Bring to a boil, and reduce heat to low. Simmer for 1 hour.
2. 2 Strain half the beets from the broth and place in 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 the beets moving before leaving it on to puree. Add the tofu, and continue pureeing until smooth. Stir the tofu mixture back into the pot. Simmer until the mixture is reduced by a third, about another hour. Serve chilled or warm.

By vivid930

Ingredients

• ✓ carrot
• pineapple
• raisin
• honey
• mayonnaise
• lemon juice

Instructions

1. 1 In a large bowl, mix together the carrots, pineapple and raisins. Stir in the honey, mayonnaise and lemon juice until evenly coated. Refrigerate for at least 30 minutes before serving to let the flavors meld.

By Doug Matthews

Ingredients

• ✓ carrot
• raisin
• lemon juice
• lime juice
• sugar
• miniature marshmallow

Instructions

1. 1 Mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl.
2. 2 Heat in the microwave on low for 30 seconds. Transfer salad to a glass bowl; sprinkle marshmallows over salad.

By TheGlamChef

Ingredients

• ✓ carrot
• water
• quinoa
• chicken bouillon granules
• broccoli
• spinach

Instructions

1. 1 Combine water, carrots, quinoa, and chicken bouillon in a medium saucepan over medium heat. Bring to a boil; reduce heat and simmer until nearly all water has been absorbed and outer ring of quinoa grain is visible, 10 to 12 minutes.
2. 2 Add broccoli and spinach to the pot, stir, and cover to allow spinach to wilt. Continue to cook until all water is absorbed and vegetables have been heated through, about 5 minutes more.
3. 3 Spoon quinoa and veggies into a bowl and serve.

By FRAMBUESA

Ingredients

• ✓ carrot
• english muffin
• nutmeg
• peanut butter
• cream cheese
• clover sprout

Instructions

1. 1 Lightly toast both halves of English muffin.
2. 2 Place shredded carrots in a small bowl and sprinkle with nutmeg.
3. 3 Spread peanut butter on one side of English muffin.
4. 4 Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.

By Amanda

Ingredients

• ✓ carrot
• macaroni
• onion
• green bell pepper
• mayonnaise
• ranch salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Rinse with cold water and place in large bowl.
2. 2 Add onion, pepper and carrot to bowl with pasta. Toss with mayonnaise and ranch-style dressing. Adjust mayonnaise and dressing to taste. Serve.

By Debbie Sims

Ingredients

• ✓ carrot
• raisin
• pineapple
• coconut
• salt
• pina colada yogurt
• mayonnaise

Instructions

1. 1 Soak raisins in a bowl of water until softened, about 20 minutes. Drain.
2. 2 Combine carrots, raisins, pineapple, coconut, and salt in a bowl. Mix yogurt and mayonnaise in another bowl; stir into carrot mixture. Cover and refrigerate until chilled.

By Betsy Pearce Hochstein

Ingredients

• ✓ carrot
• water
• ramen noodle
• chicken breast
• bok choy
• sesame oil

Instructions

1. 1 Bring water to a boil in a large saucepan. Break up the block of noodles and stir into the pot, reserving seasoning packet. Stir in chicken, bok choy, and carrot. Bring to a boil again, then reduce heat and simmer for 3 minutes. Stir in contents of seasoning packet and sesame oil.

By Angela DeMahy

Ingredients

• ✓ carrot
• flour tortilla
• cream cheese
• lettuce
• turkey
• tomato

Instructions

1. 1 Working in batches, lay a few tortillas on a work surface. Spread a thin layer of cream cheese evenly over tortillas and top with some lettuce leaves. Cover lettuce with a few turkey slices. Sprinkle some carrots and tomato over turkey. Roll up tortillas into wraps.
2. 2 Cut wraps diagonally into bite-sized pieces. Secure with toothpicks.

By Sara

Ingredients

• ✓ carrot
• beet
• potato
• mayonnaise
• yellow mustard

Instructions

1. 1 Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.
2. 2 Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

By eLi

Ingredients

• ✓ carrot
• purple cabbage
• teriyaki sauce
• chicken breast
• cashew
• green onion
• flour tortilla

Instructions

1. 1 Combine cabbage and carrots in a bowl; set aside.
2. 2 Melt teriyaki squares in a 12-inch nonstick skillet over medium-low heat just until bubbles begin to form. Add chicken; cook, stirring occasionally, until chicken is no longer pink in center, 5 to 7 minutes.
3. 3 Add cashews and green onions; cook and stir until heated through, 1 to 2 minutes.
4. 4 Place 1/4 of the chicken mixture onto each tortilla; top with cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at an open end, roll up tightly to enclose filling.

By Land O'Lakes

Ingredients

• ✓ carrot
• cabbage
• shrimp
• sweet and sour sauce
• celery
• rice wrapper

Instructions

1. 1 In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
2. 2 Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

By Rayna Jordan

Ingredients

• ✓ carrot
• rolled oat
• date
• brown sugar
• cinnamon
• vanilla extract
• raisin
• honey

Instructions

1. 1 Combine oats and carrots in the bowl of a food processor; pulse until blended. Add dates, brown sugar, cinnamon, and vanilla; blend again.
2. 2 Transfer mixture to a bowl and stir in raisins and honey. Roll into 8 balls.

By J-dogcoder

Ingredients

• ✓ carrot
• firm tofu
• brown miso
• tahini
• onion
• sunflower seed

Instructions

1. 1 Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes.
2. 2 Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.

By Ellen Fitzpatrick

Ingredients

• ✓ carrot
• celery
• water
• butter
• onion
• all-purpose flour
• milk
• chicken broth
• cheddar cheese

Instructions

1. 1 In a small saucepan, combine celery, carrot and water. Bring to a boil, then reduce heat and simmer until tender.
2. 2 Meanwhile, in a large saucepan over medium heat, melt butter. Cook onion in butter until tender. Stir in flour and milk and cook until thickened. Stir in broth, cheese and vegetables with their liquid. Stir until cheese is melted and elements are well combined. Serve hot.

By Sara

Ingredients

• ✓ carrot
• brown rice
• nori
• bamboo mat
• cucumber

Instructions

1. 1 Place cooked rice in a microwave-safe bowl and cover partially. Microwave on high until hot, about 1 minute.
2. 2 Place 1 nori sheet on the bamboo mat. Spread 1/2 of the rice evenly on nori sheet, using a little water on your hands or a spoon to keep rice from sticking. Place 1/2 of the cucumber and carrot slices on the top half of the rice, and roll nori sheet around rice and veggies, using the bamboo mat to help. Repeat with remaining nori sheet, rice, and veggies.
3. 3 Cut each roll into 6 small pieces and put them in the refrigerator until cool, about 20 minutes.

By papebj

Ingredients

• ✓ carrot
• beef
• celery
• onion
• mayonnaise
• salt
• black pepper
• garlic powder

Instructions

1. 1 Stir beef, celery, carrot, onion, mayonnaise, salt, black pepper, and garlic powder in a bowl until thoroughly combined.

By Sarah Simmons

Ingredients

• ✓ carrot
• herb and garlic flavored cream cheese
• multigrain bagel
• cheddar cheese
• dill pickle
• lettuce

Instructions

1. 1 Spread cream cheese on toasted bagel. Layer Cheddar cheese, pickle slices, carrot, and lettuce onto one half of bagel; top with remaining bagel half.
2. 2 Slice sandwich in half and wrap with plastic wrap or aluminum foil. Place sandwich in a lunch bag with an ice pack.

By VeggieLovinHippie

Ingredients

• ✓ carrot
• tomato soup
• white sugar
• white vinegar
• canola oil
• mustard
• worcestershire sauce
• celery
• green onion
• green bell pepper

Instructions

1. 1 Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
2. 2 In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.

By TIA_DAWN