For chicken, mix harissa with 1/2 tsp oil then coat chicken. Heat remaining oil, add chicken and sear for 8-10 mins, until cooked through, turning occasionally. Remove, let rest then slice.
For carrots, heat butter in a saucepan, add onion and saute for 3-4 mins, stirring. Add carrots, apple juice and ground coriander. Season, cover and simmer for 8-10 mins.
Meanwhile, cook bulgur in boiling, salted water for 10-12 mins, until just tender. Drain and mix with parsley. Season and serve with carrots and chicken.
1. Slice carrots.
2. Cook carrots in small amount of boiling, salted water for 15 minutes or until tender.
3. Melt butter; add sugar, honey, orange rind and drained carrots.
4. Cook over low heat, turning carrots until well glazed.
5. Remove from pan and sprinkle carrots with parsley (or roll carrots in parsley).
Peel and slice the carrots.
Put in pan. Cover with water and parboil.
Drain the water and make a well in the middle of carrots. Add oleo. Add 1/4 cup hot water. Add sugar.
Spoon sauce mixture over carrots. Simmer until carrots are done. Add water, if needed.
You may add cinnamon.
It's easy enough for a kid to do.
Cook all the preceding together except for carrots, until tender, then drain carrots and add to this mixture.
Bring everything back to a boil and pour in dish for serving.
Peel the carrots.
Cut in half lengthwise, then cut each half into slices.
String the snap peas.
Cook the carrots and peas separately in boiling water until tender, about 10 minutes for carrots and 5 minutes for snap peas.
Drain.
Pare and slice carrots. Boil in salted water until tender. Drain and let cool slightly.
Sprinkle onion and pepper over carrots in dish.
Make topping for carrots by bringing the tomato juice, oil, sugar, vinegar, mustard, Worcestershire sauce, salt, pepper and garlic powder to a boil. Pour over carrots and chill. This dish is better after marinating overnight in refrigerator. Drain before placing in serving dish. Serve cold.
Yields 10 servings.
Bring to a boil and cool.
Pour over carrots, onion and peppers.
Let stand 24 hours.
(Garbanzo beans can be substituted for carrots.)
minutes for cauliflower, 5 minutes for beans or 7 minutes for carrots).
Heat on stove until mixture blends.
Pour sauce over carrots and enjoy.
Drain grease.
Microwave rice for 4 minutes as package directs
o the broth and cook for 4 minutes.
Thinly slice
Wash carrots and place on the bottom of crockpot.
Put London Broil on top of carrots.
Pour brown gravy& Vidalia onions over it.
Set crockpot temp to low.
Cook for 5-6 hours.
Wonderfully easy.
Great taste.
A cleaning tip: when you are ready for clean up, rinse out the crock, put dish detergent and water in the crock and set the temp on low for about 15-20 minutes.
Makes washing a breeze!
When boiling a chicken for a recipe, cook it in
killet & saute chopped onions & garlic for 5-10 minutes.
Add
bsp of seasoning. Use more for more spice.
Combine cajun
nd saute in olive oil for a couple of minutes, add
ook the onion and garlic for 10 mins. Add the ground
In a large stockpot, combine the onion, garlic, celery, carrots, parsley, parsnip, peppercorns, bay leaves, and thyme with 4 qt/3.8 L water. Cover and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 hour, stirring occasionally. Uncover the pot and simmer for another 20 minutes to slightly reduce the stock to intensify the flavor. Remove from the heat and let cool for at least a half hour before straining. The stock can be refrigerated, covered, for up to 1 week and frozen for up to 1 year.
Heat the oil in a large pot and saute the chicken for 4 mins, turning on all sides until lightly browned. Add the shallots, garlic, carrots and potatoes and cook for 4 mins. Stir in the tomato puree and wine. Bring to a boil and simmer until reduced by half. Pour in the stock and season with salt and black pepper. Cover and simmer for 15 mins.
Add the lemon and cook for 5 mins. Stir in the corn starch and bring to a boil. Stir in the herbs and season with salt and black pepper. Spoon on to plates and garnish with fresh herbs.
br>Add reserved oil, onions, carrots and celery to the pan