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    You are in: Home / Cookbooks / Wascally Wabbit Food
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    61 recipes in

    Wascally Wabbit Food

    Carrots and Parsnips (aka White Carrots)
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    28 Reviews |  By Tebo

    This can be done ahead and warmed in a microwave later. Colourful and tangy.

    Recipe #24156

    Vegetable accompaniment to Roast Rack of Venison and Horseradish Potatoes. Recipe extracted from Epicure supplement, Winter, 1988, of Toronto Life Magazine.

    Recipe #63147

    This is a quick and easy side dish for a busy week night meal. From Firehouse Food.

    Recipe #210695

    This is a family staple. For as long as I can remember, at every special occasion or meal we must have this. If my mom ever served this to guests, there was sure to be a recipe request following the meal. I do believe this is what my Mom is famous for. Everyone loves the cheesy carrots! Thanks Mom!

    Recipe #208912

    So good! Try them this year for holiday meal - you'll love them!

    Recipe #270301

    61 Reviews |  By Lorac

    Five minutes is all you need to make this savory-sweet glaze for cooked carrots.

    Recipe #50669

    This recipe is from a lady named Dana Kayal. She was in Calgary, Canada and dined in a fabulous restaurant called the Sultan's Tent. They serve authentic Morrocan food and this is one of the wonderful recipes she ate. When she told them how good it was and she wanted the recipe, they gave it to her!

    Recipe #178881

    An old standby for me. I like the fact that it can be made earlier in the day and finished off before dinner. Once again, based on an old Canadian Living recipe. Vary the vegetables if you like.

    Recipe #128055

    3 Reviews |  By Karamia

    This is a great pick-me-up snack cake with rich cream cheese frosting. Moist and delicious, perfect for anytime!

    Recipe #118924

    Recipe #227392

    This is a yummy carrot cake that is delicious. I got the recipe from the Jack LaLanne's power juicer cookbook and use my juicer to make the carrot and apple pulp needed. I completely take away all healthy aspects of this carrot cake by slathering it with icing. The cake itself is a little dry - but the icing makes if perfect!

    Recipe #235094

    This is a tradition in my family and everyone looks forward to it. It's almost like a carrot cake and the sauce may sound a little odd but I never have it without it.

    Recipe #49321

    4 Reviews |  By Evie*

    'spiced' up parsnips..

    Recipe #9855

    This is almost too simple to post, but after tasting carrots made this way I won't ever boil them again. The carrots soften and caramelize and are very sweet.

    Recipe #137144

    Sauted carrots in sweet amaretto - what could be better then this!

    Recipe #162271

    4 Reviews |  By Bergy

    This is so simple and gives a wonderful flavor to the carrots. I like my veggies a bit on the crisp side but cook them to your liking

    Recipe #83103

    On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!

    Recipe #73825

    3 Reviews |  By Sascha

    This recipe is from "New British Classics" by Gary Rhodes. Creaming the parsnips in this way, instead of just boiling and mashing them, gives them much more flavor.

    Recipe #201904

    This is such an easy recipe to make and has a marvelous taste using the combination of these 3 veggies.

    Recipe #101650

    Only three main ingredients! Recipes really can't get much simpler! And there are times when such recipes come in handy! I haven't made this one yet. I found it in the October 2005 issue of the Australian magazine 'Delicious' and I have adapted it for posting for the 2005 Zaar World Tour, as both an Australian (and in view of its combining of lemon juice and cumin) and as a Middle Eastern recipe. My recommendation would be to make this recipe when sweet baby carrots are available. Depending on the size and juiciness of your carrots, you may need to use slightly more or slightly less lemon juice: use your culinary discretion! If the carrots are really juicy, mop up some of the juiciness with paper towels so that you can still add a generous amount of lemon juice. Again, use your culinary discretion! Preparation and cooking times will vary, depending on the choices you make with ingredients and the way you choose to cook the carrots. My estimated preparation and cooking times are based on the option of using baby carrots and boiling them in salt water: the fastest of the alternatives. Personally, if time permits, I'd recommend baking the carrots, brushed with a little olive oil, in the oven.

    Recipe #139963

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