TIMBALES
Steps:
- Heat oil in deep-fryer or heavy deep skillet to 375 degrees F (190 degrees C).
- In a medium bowl, whisk together the evaporated milk, sugar, salt, water and egg. Gradually mix in the flour.
- Dip a rosette iron into the batter, then into the hot oil. Fry until golden, and drain on paper towels. Dust with confectioners' sugar before completely cool.
Nutrition Facts : Calories 26.2 calories, Carbohydrate 4.8 g, Cholesterol 6.2 mg, Fat 0.4 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 38 mg, Sugar 2.1 g
CARROT TIMBALES RECIPE
Provided by HeatherS
Number Of Ingredients 9
Steps:
- Butter 6 to 8 Pyrex custard cups or 8 to 10 small individual souffle dishes. Cut circles from parchment or waxed paper to fit into bottoms of cups. •Slice carrots into coins. (There should be about 4 cups/1 L.) Steam until tender, about 15 to 20 minutes. Reserve a few carrot coins for garnish and puree remainder in food processor or blender. •Blend in butter, eggs, salt, pepper, nutmeg, ginger and cream; taste and adjust seasoning. Spoon mixture into paper-lined moulds and place moulds in large baking dish. Fill baking dish with boiling water to reach halfway up sides of moulds. Bake in 350° F (180° C) oven for 35 to 40 minutes or until firm to touch (the smaller the moulds, the faster they will set). •Remove moulds from water bath and run knife around inside edge of moulds. Let rest 5 to 10 minutes, then invert onto large serving platter or individual plates. Remove paper circles. Garnish with carrot slices and parsley. Makes 6 to 8 servings.
CARROT TZIMMES
Carrots are sliced into coins and eaten as a symbol of prosperity and good luck in the Jewish New Year.
Provided by Betty Bauman
Categories Side Dish Vegetables Carrots
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a pan over medium-high heat. Add carrots, raisins, orange juice, honey, brown sugar, salt, and pepper; bring it to a boil. Reduce heat; cover and simmer until carrots are tender, about 25 minutes. Uncover, raise heat to high, and cook until sauce has thickened, about 5 minutes. Sprinkle parsley on top before serving.
Nutrition Facts : Calories 128.8 calories, Carbohydrate 27 g, Fat 2.7 g, Fiber 3.6 g, Protein 1.5 g, SaturatedFat 0.2 g, Sodium 148 mg, Sugar 19.3 g
VEGETABLE TIMBALES
Steps:
- Preheat the oven to 375 degrees F. Prepare 1 batch of corn custard and set aside. Dry roast all the vegetable rounds until wrinkly, but not too brown. Let cool. Meanwhile, spray 8 souffle dishes with pan coating. Line the edges of the dishes with the leeks horizontally. Arrange 3 to 4 carrot rounds on the bottom of each dish making a "flower." Follow layers in this order: zucchini, tomatoes, eggplant, yellow squash, and red peppers. Place the rounds in concentric circles fully covering the previous layer.
- Ladle the corn custard over the entire timbale. Once the custard is up to the lip, cover with spinach leaves. Press the leaves lightly into the custard to coat.
- Cover with foil and bake until the custards reach a temperature of 150 degrees F.
- Put corn in a bowl. In a separate bowl, beat the eggs with the cream, just enough to blend and add to the corn. Add the remaining ingredients and blend. Pour over timbales and bake.
VEGETABLE TIMBALES
A colorful dish that is best served with a salad and a sliced baguette. This looks labor intensive, but is really quite easy.
Provided by Outta Here
Categories Lunch/Snacks
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven broiler. Cut peppers in half and remove seeds and membranes. Place, skin side up, on baking sheet under hot broiler, until skin blackens and blisters. Cool and peel away skin.
- Steam the carrots until they are soft. Drain.
- Wash watercress and put in sauce pan with just the water clinging to the leaves. Cover pan and steam watercress for 2 minutes. Drain, cool and squeeze dry with your hands.
- Puree each vegetable individually in food processor, adding a third of the cream to the carrots to make a smooth puree.
- Pour the pepper puree into a small sauce pan and stir over moderate heat until thickened.
- Put each puree into its own bowl to cool. Divide remaining cream between pepper and watercress purees.
- Butter 4 timbale molds. Preheat oven to 325°F
- Stir 2 egg yolks into each puree. Divide last yolk between watercress and pepper purees. Season each with salt, pepper and a pinch of nutmeg.
- Divide carrot puree equally among timbale molds. Smooth the surface. Repeat with watercress puree. Smooth surface and repeat with pepper puree.
- Put the molds in a roasting pan and pour hot water around molds, about half-way up sides of molds.
- Bake 1 to 1 1/4 hours.
- Remove molds from pan and cool slightly on wire rack.
- To serve, hold plate on top of each timbale and then turn it upside down. Give the plate and timbale a sharp shake and timbale should release itself.
- Serve warm with salad and baguette.
Nutrition Facts : Calories 291.8, Fat 24.1, SaturatedFat 12.9, Cholesterol 351.6, Sodium 102.4, Carbohydrate 12.4, Fiber 3.3, Sugar 5.7, Protein 8.1
CARROT TIMBALE
From Barbara Kafka's "Microwave Gourmet Healthstyle Cookbook" -- a cookbook that should be in every library!
Provided by KLHquilts
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Using whatever method you prefer, cook carrots until done but not mushy. (You can put carrots in a pie plate, cover with plastic wrap, and cook at 100% power for 6-7 minutes.).
- Process ricotta in a food processor until smooth. Add cooked carrots and remaining ingredients. Process until smooth.
- Divide mixture evenly into four ramekins or custard cups. Cook in the microwave, uncovered, at 50% power for 6 minutes. (If you have a lower-wattage oven, cook at 100% for 8 minutes.).
Nutrition Facts : Calories 36.2, Fat 0.2, Sodium 80.4, Carbohydrate 5.6, Fiber 1.6, Sugar 2.8, Protein 3.2
BROCCOLI TIMBALES
A different veggie side dish from our local grocery store. They are actually mini crustless broccoli quiches and therefore low carb.
Provided by MNLisaB
Categories Vegetable
Time 55m
Yield 8 mini quiches
Number Of Ingredients 9
Steps:
- Preheat oven to 325*.
- In large kettle or Dutch oven, bring 3 quarts water to a boil, add broccoli.
- Return to a boil, until tender, 3-5 minutes.
- Drain and immediately plunge in icy water to halt cooking,until cold, then drain well.
- Reserve 8 small florets for garnish.
- In small skillet, melt butter over medium heat.
- Saute shallots until transparent, around 5 minutes, cool slightly.
- In food processor bowl, puree broccoli and shallot and butter mixture.
- Add remaining ingredients and process until smooth and creamy.
- Can refrigerate this mixture until you are ready to bake.
- Butter 8 (6 oz) ramekins or custard cups, or disposable foil cupcake size cups.
- Divide pureed mixture evenly among ramekins.
- Arrange ramekins in 9 X 13 baking pan, filling pan with boiling water to reach halfway up ramekins.
- Cover loosely with foil.
- Bake in 325* preheated oven until knife in center comes out clean, about 35-40 minutes.
- To serve, run knife around edge of cups, invert on dinner plate.
- Garnish each with a cooked broccoli floret.
CARROT-THYME TIMBALES
These little beauties look gorgeous on a plate and are a great accompaniment to grilled or roasted fish or meat. They are even better when the carrots and the thyme come from one of Maryland's or Virginia's rganic farms.
Provided by Chef Kate
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oven to 325 degrees.
- Butter 4 (6-ounce) custard cups or ramekins.
- Heat 1 tablespoon butter and the oil in a medium saucepan.
- Add the carrots, garlic, thyme and salt and cook over medium heat, stirring occasionally, for 5 minutes.
- Add one-half cup water, cover the pan, reduce the meat to medium-low and cook until the carrots are soft, about 15 minutes. Remove from the heat and cool slightly.
- Remove 12 carrot slices and arrange 3 over the bottom of each custard cup or ramekin (you can cut them in half to make them fit).
- Combine the remaining carrots in a blender with the cream and purée until completely smooth.
- Season with pepper to taste.
- Add the egg and egg yolk and process until smooth. Divide among the cups.
- Place the ramekins in a larger baking dish in the oven and pour in boiling water to come halfway up the sides.
- Bake 1 hour.
- Remove from the oven and let stand 5 minutes.
- Run a small spatula around the rim of each and turn out each onto plates to serve, sliced-carrots side up.
Nutrition Facts : Calories 237.2, Fat 19.8, SaturatedFat 10, Cholesterol 148.5, Sodium 400.4, Carbohydrate 12.4, Fiber 3.3, Sugar 5.3, Protein 4
THYME-ROASTED CARROTS
Categories Side Roast Vegetarian Quick & Easy Carrot Thyme Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F. Toss carrots, oil, and thyme in large bowl. Sprinkle generously with salt and pepper. Spread carrots in single layer on large rimmed baking sheet; dot with butter. Roast until carrots are tender and brown, stirring occasionally, about 40 minutes.
CARROTS WITH THYME
These flavorful carrots go well with roasted chicken, pork, or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a large skillet, combine carrots, butter, thyme, water; season with coarse salt and ground pepper. Bring to a boil over high and cook, stirring occasionally, until liquid is absorbed and carrots are tender, 7 to 9 minutes.
Nutrition Facts : Calories 95 g, Fat 3 g, Fiber 3 g, Protein 2 g
MY MAMA'S CARROT TZIMMES
Another one from the world's best Mama. Tzimmes is a yiddish word for a sweet culinary creation made of various stewed fruits and vegetables and is a great complement to roasted meats. Enjoy!
Provided by Miraklegirl
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all of the ingredients in a medium saucepan and bring to a boil over high heat.
- Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes.
- Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.
Nutrition Facts : Calories 179.9, Fat 4.5, SaturatedFat 0.7, Sodium 105.3, Carbohydrate 36.5, Fiber 3.7, Sugar 27.8, Protein 1.6
THYME-ROASTED CARROTS
Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield about 12 servings (2 carrot halves each).
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Divide carrots between 2 greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender.
Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
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