Preheat oven to 350\u00b0.
Butter a 1-quart casserole dish.
Peel carrots.
Slice diagonally.
Cook in small amount of boiling, salted water until tender.
Drain.
Prepare Basic Sour Cream Sauce.
Fold in carrots, parsley, onion and pepper.
Turn into buttered casserole dish.
Prepare bread crumbs to sprinkle over casserole.
Bake for 15 minutes.
% you can set aside for a garnish. Cut the chicken
nions and broth.
Microwave for about 2-3 minutes.
dd the eggs to the creamed mixture, beating well.
Combine
o stand for 8-10 minutes.
Meanwhile, place the carrots, bell
For the potatoes, heat 4 tbsp
For the meatballs, mix the beef,
o a rapid boil. Add carrots and boil 5-7 minutes
Peel, boil and mash the potatoes.
Brown the hamburger (loose).
In a 2-quart casserole dish, put in potatoes (bottom layer), put in loose hamburger (middle layer) and add creamed corn (top layer).
Place in oven preheated to 350\u00b0.
Heat until creamed corn starts to bubble (15 to 20 minutes).
While heating, wash potato pan and frying pan.
Eat and enjoy!
an, roast in the oven for 1 hour. After 1 hour
br>Throw all the ingredients for the carrots together in a ziploc
he potatoes in boiling water for 25 mins. Drain, plunge in
arge bowl, Cover and chill for anywhere from l hour to
Boil the carrots in salted water about 15 to 20 minutes or until tender.
Drain.
Peel the carrots but leave them whole. Keep warm.
In skillet, melt the butter.
Add the flour and cook for 2 to 3 minutes, stirring.
Gradually blend in the cream, whisking continually.
Stir a little of the cream mixture into the egg yolk.
Add egg yolk to creme mixture, stirring well.
Cook 2 to 3 minutes more.
Add oregano and salt to taste.
Place carrots in a serving dish.
Pour into sauce.
Sprinkle with parsley.
In a medium saucepan, cook carrots, covered, in about 2 inches of water for 10 to 12 minutes, or until tender but not mushy.
Add honey and dill; stir until coated.
Drain off any excess water; stir in butter to coat.
*Note: I usually use bagged whole baby carrots because it's faster and easier. I also double or triple the recipe for family gatherings.
Peel and slice carrots. Cook, covered, in a small amount of water over medium heat until tender. Drain. In a medium size skillet, melt butter over medium-high heat. Saute onions in butter until tender. Stir in flour, salt, pepper and sugar; cook for 1 minute. Gradually add milk, stirring constantly until mixture thickens and starts to boil. Pour over cooked carrots and stir to coat. Makes 4 to 6 servings.
wash and dry pheasants in cold water, repeat this step twice.
cut up potatoes, carrots, onions into your preferred size.
put one can of cream of mushroom in bottom of crock pot.
place pheasant in crock pot.
place your seasoning and vegetables in crock pot.
put the second can of cream of mushroom on top of everything.
place cooker on low and cook for 6-8 hours.
stir occasionally.
1 hour before serving take pheasant out and debone.
place deboned meat back in crock pot for 1 hour.
serve and enjoy.
Steam the carrots until cooked through (I usually like them crisp in the center, but that will not work here).
Mash the carrots with a fork or potato masher and add the roasted garlic.
Add the stock and the thyme and mix well.
Add your salt and pepper to taste.
Simply multiply recipe for bulk/freezer cooking.
igh heat. Maintain the simmer for about twenty minutes, skimming off
Scrub carrots with a stiff brush and slice them into the saucepan, cutting disks about 1/8-inch thick. Add broth, cover, and simmer until fork will puncture a slice (about 15 minutes).
Meanwhile in a small bowl blend butter and flour with a fork. Gradually work in cream to make a thin paste.
When carrots are tender remove pan from heat and stir in paste: blend well with a wooden spoon, but be careful not to bruise the carrots. Return to heat just until the cream bubbles.
Turn into a serving dish and sprinkle with salt and pepper.