Globe
Recipes

Appetizer Image Soup Image Salad Image Entre Image Side Dish Image Dessert Image
Home      Add-Your-Recipe  

APPETIZERS

 

SOUPS

 

SALADS

 

ENTRES

 

SIDES

 

DESSERTS

 


Ethnic Recipes
Afghan Recipes
African Recipes
American Recipes
Bukhari Recipes
Egyptian Recipes
Greek Recipes
Hungarian Recipes
Iraqi Recipes
Italian Recipes
Jewish Recipes
Kurdish Recipes
Lebanese Recipes
Middle Eastern Recipes
Moroccan Recipes
Persian Recipes
Romanian Recipes
Thanksgiving Recipes
Turkish Recipes
Yemenite Recipes


Category Recipes
Healthy
Vegetarian
Meat
Dairy
Chicken
Turkey
Beef
Lamb
Fish
Bread
Cakes
Cookies
Pastry
Pies
Potato
Rice
Pasta
Stuffed


All Recipes (Alphabetical Order)

 

Print your recipe and enjoy cooking!


Search for Recipes

 






















Print   

Ingredients:


2 pounds carrots
3 cloves garlic, minced
2 tsp paprika
Hot paper to taste
1 tbsp cumin
½ cup lemon juice
Salt to taste
2 tbsp fresh chopped parsley
3 tbsp olive oil


Directions:


1. Peel the carrot and boil in water for about 20 minutes, or until barely tender. Cool and cut into thin rounds.
2. Place the carrots in a mixing bowl and add the remaining ingredients, except the parsley and oil.
3. Cover and refrigerate until thoroughly chilled. Before serving, sprinkle with parsley and oil.



Source:

Print   



Google


Search for more Recipes...


   Popular Tags

recipes chef
cooking
recipes kitchen
recipes dinner
healthy recipes

recipe dinner
recipes greek
recipes southern
cooking roast
chicken soup

food from
turkey breast
cook turkey
food recipes
food traditional

recipes
cake recipes
turkey
soup recipes
easy recipes

recipes pasta
food
chicken recipes
recipes for chicken
bread recipes

More Tags ....