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.
GET all ingredients needed for recipe and place in work station
Boil or steam carrots, reserving carrot water.
I
ot and reserve for the recipe build.
Season the ground
ervings.
MASA DOUGH: Double recipe above and whip lard, butter
ortions. Double or triple the recipe if you are feeding a
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.
choice and proceed with recipe.
Depending on size of
Sift together and mix thoroughly in a large bowl the first 6 ingredients.
Combine and stir into dry ingredients the rest of the ingredients only until the mixture is well moistened.
Pour into a greased 9-inch square pan and bake at 350\u00b0 for 30 minutes. Cool before cutting.
This is one of my family's favorites!
I have to double the recipe if I get any!
alt,pepper, chile powder,and Mexican oregano to taste.Add about
ortar and pestle or in Mexican stone molcajete.
Add this
Heat the oil in a large saucepan over medium heat. Add the onions, garlic and jalapeno and cook, stirring often, for 5 mins. Add the ground beef and cook until browned, breaking up the pieces with a wooden spoon. Stir in the carrots, beans and corn. Add the broth, tomatoes, dried oregano and sugar, increase heat and bring to a boil. Reduce the heat, cover and simmer for 25-30 mins until flavors have blended. Season with salt and pepper. Serve garnished with scallions and fresh oregano, if you like, with the bread on the side.
In a saucepan, bring the stock to a boil, add the chicken, onions, garlic, carrots, celery, chickpeas and chilli. Bring to the boil and cook for 20 mins.
Remove the chicken from the soup and cut into bite-sized pieces. Season with salt, black pepper and lime juice to taste. Ladle the soup into bowls and add the chicken, coriander and avocado. Garnish with red chilis.
ver medium heat, add the carrots and onion and cook for
ike to add the peas, carrots and potato to this mix
br>Cut equivalent chunks of carrots and chayote (if zucchini is
o medium and add the carrots and onion.
Cook,stirring
et aside.
Julienne the carrots into thin slices. See a
enter is pressed.
THIS RECIPE YIELDS 7 QUARTS!
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce.
Mix thoroughly. May rinse jar with small amount of water and add to meat.
Lower heat and simmer 15 minutes.
Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.