Deviled Carrots Food

CARROT BABY FOOD

Steps:

• Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
• Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.

DEVILED CARROTS

Steps:

• Prepare carrots and cut into sticks.
• Saute in butter for 2 minutes, add other ingredients.
• Simmer 5 minutes.

PULL-APART DEVILED EGGS

Steps:

• Bring a large stockpot of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 12 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
• Peel the eggs and halve each lengthwise. Remove the yolks from 36 of the egg white halves and transfer the yolks to a food processor. Add the pimentos, Cheddar, half of the cream cheese, 1/2 cup of the mayonnaise, a pinch of salt and a couple dashes of hot sauce. Process until the mixture is smooth and light. Season to taste with additional salt and hot sauce if desired. Transfer the pimento cheese filling to a large resealable plastic bag and refrigerate while you make the second filling.
• Remove the yolks from the remaining 12 egg white halves and transfer to the cleaned food processor. Add the parsley, lemon zest, scallions, a pinch of salt, the remaining cream cheese and remaining 1/4 cup mayonnaise. Process until the mixture is smooth and light. Season with additional salt if desired. Transfer the herb filling to a second large resealable plastic bag and refrigerate while you arrange the egg whites.
• Lay a large wooden cutting board (at least 22 inches by 16 inches) in front of you with one of the shorter sides facing toward you. Place 1 egg white (pointed-side up) on the bottom of the board. Arrange 2 egg whites (pointed-side down) directly above the first with the points nestling the point of the first egg, so that there is very little space between the eggs. Continue arranging the eggs in this manner to form 8 rows, working upward and alternating eggs pointed up and pointed down to form the carrot, adding 1 egg to each row (36 egg white halves total).
• Arrange the remaining 12 egg white halves in 3 separate lines at the top of the carrot (4 egg white halves per line). The lines should be slightly angled, so they resemble carrot tops.
• Cut a 1/2-inch-wide opening in one corner of the bag with the pimento cheese filling. Fill the 36 egg white halves that make up the carrot with a dollop of the filling, then squeeze any remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered.
• Cut a 1/2-inch-wide opening in one corner of the bag with the herb filling. Fill the 12 egg white halves that make up the carrot tops with a dollop of the filling, then squeeze any remaining filling on top of the egg whites. Use a small offset spatula to gently spread the filling so that the eggs are mostly covered.
• Use the tip of the offset spatula to make 4 curved lines in the pimento cheese filling (to mimic the creases found on real carrots). Sprinkle the inside of the lines with paprika. Serve immediately.

GLAZED CARROTS

Steps:

• In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

DEVILED CARROTS

Steps:

• peel and julienne the carrots Cut them into matchstick size). Saute the carrot sticks in butter for 2 minutes. Add the rest of the ingredients, and cook for 5 more minutes. Serve.

SMOKY CARROT DIP

Steps:

• Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until slightly darkened and fragrant, 8-10 minutes. Let cool; set aside.
• Cut any thick carrots in half lengthwise, then slice all carrots crosswise into 4 pieces. Toss on a parchment-lined baking sheet with 2 Tbsp. oil and 1 tsp. salt. Spread carrots out evenly on baking sheet and roast, stirring once or twice, until very tender and starting to shrivel and brown (but not char), about 1 hour.
• Transfer carrots to a food processor; add garlic, chickpeas, lemon juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt, and reserved almonds. Process, adding more oil as needed, until mixture is almost completely smooth. Taste dip and add more lemon juice and/or salt if needed.
• Transfer dip to a small bowl, drizzle with more oil, and top with parsley leaves.
• Do Ahead: Dip can be made 1 week ahead. Cover and chill.

QUICK AND EASY BAKED CARROTS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
• Bake in preheated oven until carrots are tender, 20 minutes.

SISTER MARY'S ZESTY CARROTS

Steps:

• Preheat oven to 375°F.
• Add carrots to boiling salted water, reduce heat and cook until tender, drain and place in a 6 by 10 inch baking dish.
• Mix onion, horseradish, mayonnaise, salt, pepper and water, pour over carrots.
• Mix bread crumbs and butter, sprinkle over carrot mixture.
• Bake 15 to 20 minutes.