-quart saucepan.
Add carrots and, if desired, 1/2
Cut carrots diagonally into 1/4 inch thick slices.
Cook in boiling water to cover with 1/2 teaspoons salt for 5 minutes or until crisp-tender. Drain and rinse with cold water. Pat dry with paper towels.
Melt butter in a large skillet over low heat; add onion and cook, stirring constantly 5 minutes.
Add apple juice and brown sugar; cook, stirring occasionally, 10 minutes.
Stir in carrots, remaining 1/4 teaspoon salt and pepper.
In a saucepan, boil carrots in lightly salted water about 8 to 10 minutes or until just tender; drain well and place in serving dish.
Melt butter in a small saucepan; add honey and brown sugar.
Stir in parsley, if desired.
Heat thoroughly; stirring until blended.
Pour over carrots.
Serve hot.
In a large skillet, place carrots, butter, sugar, rosemary and 1 1/4 c water;season with salt and pepper.
Bring to a boil.
Reduce to a simmer and cook until carrots are tender, 10 to 12 minutes.
(If water evaporates before carrots are tender, add 1/4 c more).
Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.
Cook carrots for 15 minutes.
Cook bacon until crisp in frying pan.
Saute onions in bacon drippings.
Add brown sugar, pepper, carrots and bacon.
Cook until heated.
Boil carrots, covered, in a small amount of water until crisp-tender and drain.
Cook bacon in a skillet until crisp, drain, reserving 1 tablespoon drippings in skillet.
Crumble bacon and set aside.
Saute onion in reserved drippings, until tender. Add pepper, brown sugar and carrots.
Cook until thoroughly heated.
Sprinkle with bacon.
Serves 4 to 6.
Cut carrots in half both crosswise and lengthwise.
In a medium saucepan, cook carrots, covered, in a small amount of boiling water for 7 to 9 minutes or until crisp-tender.
Drain vegetables; remove from pan.
ides of apple slices into brown sugar to coat them.
Cook
whisk together the butter and sugar. Brush butter mixture on squash
Heat olive oil in a skillet over medium-low heat. Add carrots to the skillet and season with grill seasoning; cook and stir until lightly golden, 8 to 10 minutes. Carefully pour balsamic dressing over carrots; cook and stir until dressing is slightly reduced, about 3 minutes. Add brown sugar to carrots and cook until dissolved, about 2 minutes.
uice and 1/2 cup brown sugar together in a saucepan; bring
Cook frozen carrots in microwave in 1-quart dish with small amount water.
Cook on High 5 minutes; drain water.
Toss margarine and brown sugar with carrots.
Return to microwave and cook additional 2 minutes.
Stir, let stand 1 minute, serve. Serves 4 to 5.
Cut salmon width-wise into 4 pieces; Place in a foil-lined(release foil works great)15x10x1-inch baking pan; sprinkle with salt & pepper. Bake uncovered at 425 degrees for 10 minutes.
Meanwhile, in a small saucepan, combine the brown sugar, soy sauce, mustard and vinegar; bring to a boil.
Brush evenly over salmon; broil 6-inches from heat for 1 to 2 minutes or until fish flakes easily with a fork, enjoy.
ooling rack.
Place the brown sugar in a pie tin.
Combine brown sugar, garlic, and Montreal steak seasoning.
medium bowl combine the brown sugar and melted butter or margarine
In a small saucepan over medium heat, cook and stir the brown sugar, butter and honey until melted. Remove from the heat; whisk in the oil, mustard, soy sauce, salt and pepper. Cool for 5 minutes.
Place salmon in a large foil-lined baking pan; brush with brown sugar mixture. Bake, uncovered, at 350\u00b0 for 20-25 minutes or until fish flakes easily with a fork.
ottom of press. Stir in brown sugar and steak seasoning until well
1.Marinate tilapia fillets with all ingredients (including brown sugar sprinkled on top).
2.Bake or grill (or cook in foil) in oven at 350\u00b0F, 7 minutes each side.
3.Sprinkle with a bit more fresh chopped parsley and dill.
4.Serve immediately.
Combine brown sugar, orange juice, butter, salt and pepper in a large nonstick skillet.
Cook over medium heat until the sugar and butter are melted and starting to bubble.
Stir in beets and cook until most of the liquid has evaporated and the beets are coated with glaze, 6 to 8 minutes.
Serve hot or warm.