Wash carrots; place them in a small quantity of boiling water. Cook them covered, until tender, about 20 to 30 minutes.
Allow a shorter cooking period for cut-up carrots.
Let them absorb the water in which they are cooked.
Add to 2 cups cooked carrots:
1 tablespoon butter, 2 tablespoons honey, 1/2 teaspoon ginger and dash of freshly ground pepper.
Simmer carrots in this mixture until well glazed and serve.
Melt butter in skillet, stir in brown sugar, mustard and salt.
Add cooked carrots, heat, stirring constantly until carrots are glazed, about 5 minutes.
Combine carrots, butter, brown sugar and applesauce; heat and serve.
Season cold cooked carrots as suggested in the recipe; place in baking dish.
Cover; bake in oven at 350\u00b0 for 15 minutes. Yields 6 servings.
Saute pepper and onion in oil.
Add other ingredients.
Last add cooked carrots.
Simmer 15 or 20 minutes.
Serve very warm.
Heat together brown sugar and butter until sugar dissolves. Add cooked carrots; cook over medium heat, turning carrots until well glazed, about 12 minutes.
Heat cooked carrots and drain.
Cook over ingredients over slow heat about 20 minutes.
Pour over carrots.
Let set in refrigerator a couple of days before serving.
This is easy to mix at home and take along on campouts.
Mix all ingredients (except carrots) together.
Cook 15 minutes.
Add to cooked carrots.
Refrigerate overnight.
Melt butter in skillet. Stir in brown sugar, mustard and salt. Add cooked carrots.
Heat, stirring constantly, until carrots are glazed, about 5 minutes. Sprinkle with parsley.
Serves 4.
Drain cooked carrots.
In a small saucepan, combine sugar, cornstarch, salt and ginger.
Add orange juice.
Cook and stir until thickened and bubbly.
Cook and stir 1 to 2 minutes more. Stir in margarine.
Pour over hot carrots, stirring lightly to coat.
Mix together sugar, cornstarch and salt.
Add the 1/3 cup pineapple juice, vinegar and soy sauce and bring to a boil.
Add cooked carrots and crushed pineapple.
Heat and serve.
Combine all the ingredients for sauce.
Slice the onion into circles and add to sauce.
Mix in cooked carrots.
Refrigerate 24 hours before serving.
Mix water, onions, horseradish, salad dressing, salt and pepper and pour over the cooked carrots.
Top with bread or cracker crumbs and butter or margarine.
Bake in a 375\u00b0 oven for 15 to 20 minutes.
Mash 2 C cooked carrots with 4 T butter in
Boil or steam carrots, reserving carrot water.
I
Peel and boil carrots until tender. Drain, reserving 1/2 cup carrot water.
Slice cooked carrots into medallions.
Mix reserved carrot water and remaining ingredients well. Pour over carrots. Chill well.
\"from Tony Iardino\"
Prepare icing/glaze by squeezing the juice from one orange and grating the rind into the juice, then add confectioners sugar until it is of spreading consistency. Set aside.
Cream sugar and shortening together. Stir in slightly beaten egg, add flour, baking powder, salt and vanilla. Blend in the cooked carrots. Drop by teaspoon on to greased cookiesheet and bake at 375 for 12 to 15 minutes or until the bottoms are lightly brown.
Put the cookies on a rack to cool, but while still warm spread some of the glaze on to each.
In a saucepan melt butter or margarine.
Add brown sugar and water.
Stirring constantly, heat to boiling.
Add drained, cooked carrots and simmer 5 minutes or until carrots are tender.
Makes 4 to 5 servings.
Trim carrots and boil in the usual way.
Prepare curry sauce as follows.
Melt fat in saucepan; add onion (chopped) and fry a few minutes.
Add curry powder and flour and fry, stirring from time to time, for a few minutes longer.
Stir in stock or water and when boiling, season to taste.
Simmer gently about 30 minutes.
Add cooked carrots to curry sauce in saucepan and cook 20 to 30 minutes.
Serve with a garnish of cooked rice.
(GF)
Cook celery in butter until tender.
Blend in soup and sour cream.
Add wine and parsley.
Cut carrots into 2-inch pieces. Add carrots and onions to soup mixture.
Heat; stir occasionally. Makes about 4 cups.
Boil all above ingredients (except carrots and butter) for 1 minute.
Add butter.
Pour glaze over hot, cooked carrots.