Baked Stuffed Carrots Recipes

Steps:

• Place the carrots and onions in an ungreased 1-qt. casserole; pour chicken broth over all. Cover and bake at 325° for 1 hour.

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.

Steps:

• Mix cream cheese, carrots, nuts, 1/2 cup sugar, and 1/2 tsp. each cinnamon and vanilla until blended.
• Place 6 bread slices on bottom of 13x9-inch baking dish sprayed with cooking spray; spread with cream cheese mixture. Cover with remaining bread slices.
• Whisk eggs and milk with remaining cinnamon and vanilla until blended; pour over ingredients in baking dish. Refrigerate 2 hours.
• Heat oven to 350ºF. Bake French toast 30 to 35 min. or until center is set and top is lightly browned. Sprinkle with remaining sugar.
• Serve with syrup.

Steps:

• set oven to 375 degrees.
• grease a 9x13 baking dish.
• Place carrots in a skillet; add 1-in.
• water.
• Bring to a boil.
• Reduce heat; cover and simmer for 10-15 mins, or until crisp-tender; drain.
• Cut a thin lengthwise slice out of each carrot.
• Scoop out carrot, leaving 1/4-in shell; set shells aside.
• Process the removed carrot in a food processor or blender until finely chopped.
• Transfer to a bowl; add mayo, onion, horseradish, nutmeg, salt and pepper.
• Spoon into carrot shells.
• Place into a greased baking dish.
• Combine crumbs, 1 tbsp.
• butter and paprika; sprinkle over carrots, drizzle with remaining butter.
• Bake, uncovered for 20-25 mins, or until tender.