Clean and cut carrots in julienne strips.
Cover with water and cook only crisp-tender.
Drain.
Cook butter, sugar, orange juice, nutmeg and cinnamon 4 minutes, stirring constantly.
Add Mandarin oranges.
Baste frequently until oranges are heated through.
Serves 12 to 16.
Serve hot or cold.
loves (see RecipeZaar for various recipes) , chop and set aside.
inely chop the rutabagas and carrots. Add to the pot.
Put carrots in 3 to 4 quart
oconut milk, soy sauce, lentils, carrots and water to the pot
oil the carrots until just tender. Put in a serving dish, cover
Clean and scrape carrots.
Slice carrots in 1/2-inch lengths. Cook until very tender.
After carrots are tender, add brown sugar.
Let carrots stand for about 1 hour.
Drain sugar off carrots.
Melt butter in skillet; saute carrots.
Makes a great side dish for fried rice.
In a 1 1/2-quart casserole, combine carrots, onion, water, salt, garlic powder and pepper.
Cook on High for 6 to 8 minutes (10 to 12 minutes in low wattage ovens) or until carrots are crisp-tender, stirring once.
Add margarine and toss to coat. Yields 4 servings.
Cook carrots, butter, sugar and fresh parsley in saucepan with just enough water to cover the carrots.
Cover and simmer.
When water is just about evaporated, carrots should be done, approximately 20 minutes.
(Good side dish.)
Makes 4 servings.
bitter after-taste.
Carrots: Skinny carrots are the younger roots
Peel carrots and slice in rounds.
Cook until tender, but still crunchy; set aside.
Simmer remaining ingredients until sugar dissolves.
Mix carrots with 1 small, chopped onion and 1 small, chopped green pepper.
Add sauce; mix all and refrigerate for 2 to 3 days.
Will keep for 1 to 2 weeks, covered.
Cook carrots about 10 minutes.
They should be crunchy.
Mix oil, sugar and vinegar.
Heat until sugar dissolves.
Mix other ingredients.
Pour over carrots.
Marinate several days if possible.
Good side dish.
Cut the tops of the carrots off leaving only an half an inch at the root. Peel the carrots and cut them in half lengthwise.
Place carrots into a zip-top plastic bag and drizzle with sesame oil, honey, ginger and tarragon. Toss to coat and place in refrigerator until ready to cook.
Preheat barbecue to medium heat.
Oil the grill. Place carrots flat side down over direct heat and cook for 2-4 minutes per side. Carrots should have golden char marks.
Remove from heat and serve.
Put stock in medium sized pot and bring to a rapid boil.
Add the carrots and the celery to the pot.
Boil for about 10 to 12 minutes or until the carrots are tender.
Scoop out the veggies and serve. Most of the liquid will be boiled away so you can simple discard that but if I am serving plain rice I will often spoon it over the top since it is tasty and there isn't much of it.
Cook carrots until almost tender; drain.
Mix all other ingredients in a pan; bring to a boil.
Reduce to simmer; add carrots.
Cool and store in refrigerator.
Serve chilled as a side dish.
In the same pot that you cooked the pasta, add olive oil, butter, garlic and parsley.
Heat on low until butter melts.
Add bread crumbs slowly until a thick paste forms.
Add cooked spahetti and toss well to coat.
If it is a little too dry you can add a little pasta water.
If you like, add a little of the hot pepper flakes.
Serve as a side for just about anything.
This is a fast, easy, different side dish.
Mix soup, vinegar, oil, sugar, mustard, salt and pepper together first, then add other ingredients and marinate in refrigerator 24 hours before serving.
Excellent side dish for meats.
In a large skillet, heat oil over medium-high.
Cook and stir the carrots, onion, cabbage and green pepper for 5 minutes.
Add remaining ingredients, cook and stir about 5 minutes longer or until the vegetables are cooked to desired doneness.
Boil carrots for 5 minutes.
Drain and cool.
Combine with remaining ingredients and refrigerate 24 hours.
Serve as a cold side dish.
Combine sliced carrots and grated onion.
Slightly cover with water and cook until tender and about half of the water is boiled out.
Stir in remaining ingredients, cooking and stirring until thickened.
This makes an attractive side dish with beef or pork slices.
Serves 3 or 4.