Anyone have a non-mayo recipe they .like?

Damn Costco - now I have # of carrots.

One day I'll learn to resist a bargain.

:-)

Dimitri

"Dimitri" > wrote in message
...
> Anyone have a non-mayo recipe they .like?
>
> Damn Costco - now I have # of carrots.
>
> One day I'll learn to resist a bargain.
>
You can use yogurt instead of mayo... grated carrots, lemon yogurt, slivered
almonds, crushed pineapple, honey, wherever your imagination takes you...
raisins, tiny marshmallows, dollop of coconut cream, splash of rum...

Omelet wrote on Mon, 23 Mar 2009 14:37:26 -0600:

>> Anyone have a non-mayo recipe they .like?
>>
>> Damn Costco - now I have # of carrots.
>>
>> One day I'll learn to resist a bargain.
>>
>> :-)
>>
>> Dimitri

> <lol> I've steamed #3 at a time. Never had them go to waste...

I'm not that fond of sweet salads but try a web search on carrot salad.
Here's one of many without mayo:
http://allrecipes.com/Recipe/Carrot-Salad-2/Detail.aspx

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Mon, 23 Mar 2009 11:24:18 -0700, "Dimitri" >
wrote:

>Anyone have a non-mayo recipe they .like?
>
>Damn Costco - now I have # of carrots.
>
>One day I'll learn to resist a bargain.
>
>:-)
>
>Dimitri

I like carrots grated and dressed with lime juice, olive oil and S&P.
--

modom

In article >,
"Dimitri" > wrote:

> Anyone have a non-mayo recipe they .like?
>
> Damn Costco - now I have # of carrots.
>
> One day I'll learn to resist a bargain.
>
> :-)
>
> Dimitri

<lol> I've steamed #3 at a time. Never had them go to waste...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Dimitri wrote:

> Anyone have a non-mayo recipe they .like?

I like this one Moroccan-inspired one, though I'm not sure where I got the
recipe:

Cooked Carrot Salad with Toasted Cumin Dressing

1 pound carrots, peeled, halved lengthwise, then cut crosswise into
1/3-inch-wide pieces
1/2 cup water
2 large garlic cloves, chopped
1/4 teaspoon coriander seeds
1/4 teaspoon dried crushed red pepper
1 1/2 teaspoons ground cumin
2 tablespoons fresh lemon juice
1 tablespoon olive oil (preferably extra-virgin)
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
4 Kalamata olives or other brine-cured black olives, pitted, chopped

Combine carrots, 1/2 cup water, garlic, coriander seeds and crushed red
pepper in heavy medium saucepan. Bring to boil. Reduce heat to medium; cover
and cook until carrots are crisp-tender, about 7 minutes. Uncover; cook
until water evaporates, about 1 minute. Transfer carrot mixture to medium
bowl; cool slightly. Meanwhile, stir cumin in heavy small skillet over low
heat until fragrant, about 1 minute. Remove from heat. Stir in lemon juice
and oil. Pour over carrot mixture; toss to blend. Cool completely. Mix onion
and cilantro into carrot mixture. Season to taste with salt and pepper.
Sprinkle olives over salad and serve. (Can be made 2 hours ahead. Let stand
at room temperature.)

Serves 4.


Bob

In article >,
"Dimitri" > wrote:

> Anyone have a non-mayo recipe they .like?
>
> Damn Costco - now I have # of carrots.
>
> One day I'll learn to resist a bargain.
>
> :-)
>
> Dimitri

Finely shredded and folded into thickened orange Jell-O (reduce the
water by 1/4 cups) along with a bit of chopped green onion. A dollop of
mayo on top is good.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - pot pie
"What you say about someone else says more
about you than it does about the other person."

--

"Dimitri" > wrote in message
...
> Anyone have a non-mayo recipe they .like?
>
> Damn Costco - now I have # of carrots.
>
> One day I'll learn to resist a bargain.
>
> :-)
>
> Dimitri



COPPER PENNIES(Marinated Carrots)
1 bell pepper
2 lbs. sliced & cooked carrots
1 med. sized sweet onion cut in strips
10 3/4 oz. can condensed cream of tomato soup
1 cup sugar
3/4 cup vinegar
1 tsp. black pepper
1 tsp. Worcestershire sauce
1/2 cup vegetable oil
1 tsp. prepared mustard
Clean & cut bell pepper into small pieces. Drain carrots. Mix pepper, onions
& carrots in large container. Blend remaining seven ingredients in bowl,
pour over vegetables & mix well. Cover & marinate overnight in refrigerator.
Keeps about 2-4 weeks. Use as cold vegetable or salad. Drain to serve. (The
leftover juice makes a good dressing for lettuce.)

Dimitri wrote:
> Anyone have a non-mayo recipe they .like?
>
> Damn Costco - now I have # of carrots.
>
> One day I'll learn to resist a bargain.


I had a delicious carrot salad with a lunch in France and was able to
replicate it at home. It was just very finely shredded carrots in a
vinegrette with a hefty doze of garlic, a bit of salt and a good dose of
ground pepper.

On Mon, 23 Mar 2009 11:24:18 -0700, "Dimitri" >
wrote:

>Anyone have a non-mayo recipe they .like?
>
>Damn Costco - now I have # of carrots.
>
>One day I'll learn to resist a bargain.
>
>:-)
>
>Dimitri

Awww, how sweet! I don't make carrot salad, I only eat it at parties.
Have you considered carrot soup? How about a carrot cake recipe?

Unfortunately my ability to Google for the original Del Monte recipe
is very poor, so I can't give you a URL to it. This is what's written
on a file card - it's the original recipe with my coconut and raisin
twist.

Carrot Cake

2C flour
2C sugar
3 eggs
1C oil
1 small can (?oz) crushed pineapple (or ½ C applesauce - not original)
1t baking soda
2t cinnamon
1t salt
2t vanilla
2C shredded carrot
2C chopped walnuts
1C raisins
1C coconut

Mix all ingredients together and pour into a greased and floured
rectangular cake pan or 3 well buttered and floured 8 inch round cake
pans.

Bake at 350° for 55 minutes.

Frosting

4T soft butter
one 8 oz. package cream cheese (softened)
3C sifted powdered sugar
1t vanilla
1/2t lemon juice (optional)

Using a hand held beater, blend the butter and cream cheese.
Gradually add the powdered sugar, beating until smooth and creamy.
Stir in the vanilla.

HTH





--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Mon, 23 Mar 2009 11:24:18 -0700, Dimitri wrote:

> Anyone have a non-mayo recipe they .like?
>
> Damn Costco - now I have # of carrots.
>
> One day I'll learn to resist a bargain.
>
> :-)
>
> Dimitri

i kinda like this one:

japanese carrot salad

1/2 tsp salt (or as needed)

3 to 4 carrots

1/4 cup rice vinegar

1 tbls sugar

1/2 tbls soy sauce

1/4 tsp m.s.g.

*

cut peeled carrots in a fine julienne. spread over two plates, salt
lightly, and let stand 30 minutes.

meanwhile, mix together vinegar, sugar, soy sauce and m.s.g.

squeeze most of the liquid from carrots a handful at a time and place in
bowl. add above mixture and toss. wash hands so they don't stay orange.

you can serve at this point, or refrigerate a while to let the carrots
marinate. this will keep for up to a week and become more 'pickled' as
time passes. recipe can be multiplied.

(adapted from 'japanese cooking,' by peter and joan martin. the original
called for about two-thirds daikon root, treated the same way as the
carrots.)

your pal,
blake

blake wrote:

> i kinda like this one:
>
> japanese carrot salad
>
> 1/2 tsp salt (or as needed)
> 3 to 4 carrots
> 1/4 cup rice vinegar
> 1 tbls sugar
> 1/2 tbls soy sauce
> 1/4 tsp m.s.g.
>
> cut peeled carrots in a fine julienne. spread over two plates, salt
> lightly, and let stand 30 minutes.
>
> meanwhile, mix together vinegar, sugar, soy sauce and m.s.g.
>
> squeeze most of the liquid from carrots a handful at a time and place in
> bowl. add above mixture and toss. wash hands so they don't stay orange.
>
> you can serve at this point, or refrigerate a while to let the carrots
> marinate. this will keep for up to a week and become more 'pickled' as
> time passes. recipe can be multiplied.
>
> (adapted from 'japanese cooking,' by peter and joan martin. the original
> called for about two-thirds daikon root, treated the same way as the
> carrots.)

I have a recipe for "Japanese Cucumber Salad" which has much the same
ingredients and technique, using cucumber slices instead of carrot julienne.
(The recipe is from a Bon Appetit cookbook.)

Bob

Bob Terwilliger wrote:

> I have a recipe for "Japanese Cucumber Salad" which has much the same
> ingredients and technique, using cucumber slices instead of carrot
> julienne.
> (The recipe is from a Bon Appetit cookbook.)

I have this one and one other, but they both use ginger. I think the
ginger would be awesome in the carrot salad.


* Exported from MasterCook *

Cucumber Namasu

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cucumbers -- (2 to 3)
1 tablespoon plus 1/4 teaspoon salt
1/4 cup sugar
1/4 cup rice wine vinegar
1 teaspoon grated fresh ginger

Pell the cucumbers. Slice them in half lengthwise. Remove the seeds if
they are large. Slice in thin diagonals. Sprinkle with the 1 tablespoon
of salt and place in a bowl. Let stand for 20 minutes. Rinse, drain, and
remove excess water by putting the cucumbers in a kitchen towel and
squeezing out the water. Combine the sugar, vinegar, remaining salt, and
ginger. Pour over
the cucumbers and chill.
- - - - - - - - - - - - - - - - - -




--
Janet Wilder
way-the-heck-south Texas
spelling doesn't count
but cooking does

On Tue, 24 Mar 2009 18:46:28 -0700, Bob Terwilliger wrote:

> blake wrote:
>
>> i kinda like this one:
>>
>> japanese carrot salad
>>
>> 1/2 tsp salt (or as needed)
>> 3 to 4 carrots
>> 1/4 cup rice vinegar
>> 1 tbls sugar
>> 1/2 tbls soy sauce
>> 1/4 tsp m.s.g.
>>
>> cut peeled carrots in a fine julienne. spread over two plates, salt
>> lightly, and let stand 30 minutes.
>>
>> meanwhile, mix together vinegar, sugar, soy sauce and m.s.g.
>>
>> squeeze most of the liquid from carrots a handful at a time and place in
>> bowl. add above mixture and toss. wash hands so they don't stay orange.
>>
>> you can serve at this point, or refrigerate a while to let the carrots
>> marinate. this will keep for up to a week and become more 'pickled' as
>> time passes. recipe can be multiplied.
>>
>> (adapted from 'japanese cooking,' by peter and joan martin. the original
>> called for about two-thirds daikon root, treated the same way as the
>> carrots.)
>
> I have a recipe for "Japanese Cucumber Salad" which has much the same
> ingredients and technique, using cucumber slices instead of carrot julienne.
> (The recipe is from a Bon Appetit cookbook.)
>
> Bob

yep, there's also one for *kyurimomi* (cucumber salad) in the book. it's
much the same except it calls for toasted sesame seeds, which i usually
omit out of laziness. it's good, too.

your pal,
blake

blake wrote on Wed, 25 Mar 2009 16:14:21 GMT:

>> blake wrote:
>>
>>> i kinda like this one:
>>>
>>> japanese carrot salad
>>>
>>> 1/2 tsp salt (or as needed)
>>> 3 to 4 carrots
>>> 1/4 cup rice vinegar
>>> 1 tbls sugar
>>> 1/2 tbls soy sauce
>>> 1/4 tsp m.s.g.
>>>
>>> cut peeled carrots in a fine julienne. spread over two
>>> plates, salt lightly, and let stand 30 minutes.
>>>
>>> meanwhile, mix together vinegar, sugar, soy sauce and m.s.g.
>>>
>>> squeeze most of the liquid from carrots a handful at a time
>>> and place in bowl. add above mixture and toss. wash hands
>>> so they don't stay orange.
>>>
>>> you can serve at this point, or refrigerate a while to let
>>> the carrots marinate. this will keep for up to a week and
>>> become more 'pickled' as time passes. recipe can be
>>> multiplied.
>>>
>>> (adapted from 'japanese cooking,' by peter and joan martin.
>>> the original called for about two-thirds daikon root,
>>> treated the same way as the carrots.)
>>
>> I have a recipe for "Japanese Cucumber Salad" which has much
>> the same ingredients and technique, using cucumber slices
>> instead of carrot julienne. (The recipe is from a Bon Appetit
>> cookbook.)
>>
>> Bob

> yep, there's also one for *kyurimomi* (cucumber salad) in the
> book. it's much the same except it calls for toasted sesame
> seeds, which i usually omit out of laziness. it's good, too.

One of my recipes for Chicken and Grapefruit Salad (Goi-Ga) involves
shredded carrot too. Before anyone mentions it, I know the original
calls for pumelo but pink grapefruit works




--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not