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Saucy Minted Carrots(Recipe From The Club Meeting'S Herbal Luncheon)

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.

Nifty Carrots

Boil or steam carrots, reserving carrot water.
I

Broiled Whole Fish And Vegetables

he same time, chop the carrots, potatoes, squash, peppers, shallot as

Carrots With Cognac

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.

Broiled Chicken Breasts With Herbs, Carrots, And Red Potatoes

he foil-lined pan. Place carrots and red potatoes in a

Thai Coconut Curry Chicken Soup (30 Minute Recipe)

et aside.
Julienne the carrots into thin slices. See a

Broiled Winter Squash, Carrots And Onions

/3\" strips.
Scrub carrots and cut into large matchsticks

Snap Pea Chopped Salad With Thai Vinaigrette Recipe

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.

Chicken, Broccoli, And Cashew Stir-Fry (Flat Belly Diet Recipe)

o a boil. Add broccoli, carrots, and noodles. Cover and cook

Easy Filipino Lumpia Recipe

or around 2 minutes. Add carrots and cook for additional 2

Old-Time Beef Stew Recipe Courtesy Paula Deen

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.

Salat Tangiers (Moroccan Recipe For Zwt-9)

inutes.
Meanwhile, place the carrots, bell pepper & beans in a

Broiled Fish With Pacifica Sauce

Arrange the fish in a single layer in heat- proof platter or shallow baking pan. In small saucepan combine lemon juice, butter, onion, brown, sugar, dry mustard, salt and pepper. Heat, stirring, till blended. Pour sauce over fish. Preheat broiler. Broil fish slowly, about 4 inches from the flame, basting 2 or 3 times with sauce till fish is browned and will flake when tested with fork. Sprinkle with paprika after final basting. Arrange cooked baby carrots and asparagus spears around edge of platter and serve. Makes 6 servings.

Deviled Carrots

peel and julienne the carrots Cut them into matchstick size). Saute the carrot sticks in butter for 2 minutes. Add the rest of the ingredients, and cook for 5 more minutes. Serve.

Italian Dressing Whole Chicken Crock Pot Recipe

vernight.
Chop onions and carrots, place on the bottom of

Pomegranate Glazed Carrots

o 400 degrees F. Place carrots, oil, salt, and pepper on

Qaubuli Palau (Yellow Rice With Carrots And Ground Beef)

br>Wash and peel the carrots and cut into pieces the

Glazed Carrots(Microwave Recipe)

Cook carrots in water and salt until tender.
Meanwhile, combine brown sugar, corn syrup, margarine, orange peel and cornstarch.
Cook until clear, thickened and bubbly.
Drain carrots.
Pour glaze over carrots and toss to coat.

Asian Style Short Ribs With Lacquered Carrots

ones to a plate. (The recipe can be made ahead to

Sweet And Sour Carrots

Slice and steam carrots for 10 to 15 minutes; do not overcook. Mix soup, sugar, oil, vinegar, mustard and catsup in a boiler. Heat until thickened (10 to 15 minutes).
Add remaining ingredients to carrots.
Pour soup mixture over vegetables.
Chill for several hours before serving.
This recipe keeps for about 1 week if refrigerated in a tightly covered container.
Makes 24 servings with each serving containing 123 calories.

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