ith parsley and serve with boiled carrots and potatoes.
Peel, pare, boil (until still firm, but a fork can pierce) and drain carrots.
Boil other ingredients together for one minute and pour over boiled carrots.
Marinate overnight.
Butter can turn boiled carrots into delicious glazed carrots.
Combine water, sugar and salt in a large saucepan.
Add carrots, stirring well.
Bring to a boil.
Reduce heat and cook until tender.
Drain carrots, reserving 1 cup of liquid.
Set carrots aside and keep warm.
Cut carrots lengthwise.
Melt butter or oleo in frying pan. Then, add carrots.
Sprinkle with brown sugar and fry until brown on both sides.
Can be finished in oven if unable to watch closely.
Chop bacon and saute until almost crisp.
Drain off part of the fat.
Add carrots and onion to the bacon and saute until brown.
o package instructions. Cook the carrots in boiling salted water for
f cooking time, boil the carrots and potatoes in a separate
Boil or steam carrots, reserving carrot water.
I
0 minutes.
Add the carrots, turnips and parsnips and cook
Preheat oven to 400 degrees.
Tear a large sheet of aluminum foil.
Place carrots on foil and sprinkle with remaining ingredients.
Wrap up tightly and roast for 25 to 35 minutes until carrots are tender, yet crisp.
This recipe yields 6 servings; serving size: 1/2 cup.
Exchanges Per Serving: 2 Vegetable, 1/2 Polyunsaturated Fat.
Nutrition Facts: Calories 68; Calories from Fat 22; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 48mg; Carbohydrates 9g; Dietary Fiber 2g; Sugars 5g; Protein 1g.
reparing the rest of the recipe (feel free to make the
Place onions, carrots, and celery in a large
Cut chicken into cubes and cook in microwave.
Drain juice. Stir in cream of chicken soup.
Add sliced carrots and rice (previously boiled).
Place between two pie shells and pinch shells together.
Cook 30 to 45 minutes.
et aside.
Julienne the carrots into thin slices. See a
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
o a boil. Add broccoli, carrots, and noodles. Cover and cook
or around 2 minutes. Add carrots and cook for additional 2
Brown meat in hot oil.
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
Cover and simmer 1 1/2 hours.
Remove bay leaves and garlic clove.
Add carrots and celery.
Cover and cook 30 to 40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
Mix with a little hot liquid and return mixture to pot.
Stir and cook until bubbly.
inutes.
Meanwhile, place the carrots, bell pepper & beans in a