nd toss to coat. Bake for 30-35 mins, turning occasionally
and sugar. Chill in refrigerator for at least 6 hours.
ix thoroughly. Chill in freezer for 2 hours, or in refrigerator
% you can set aside for a garnish. Cut the chicken
In a large pot combine chicken stock and sugar together and bring to a boil.
Let cook for 5 minutes.
Then strain the sauce and reduce it untill it is a at glaze consistancy (until the liquid coats the back of a spoon).
Add the butter off heat and whisk it inches.
Add Parsley.
Pour over steamed carrots.
(Note: i use a mandoline to cut my carrots).
nions and broth.
Microwave for about 2-3 minutes.
Preheat the oven to 325\u00b0F.
Heat oil in a large ovenproof skillet on high heat. Fry chicken 4-5 mins, turning, until crisp and golden all over. Remove from skillet.
Fry onion in same pan 4-5 mins, until golden brown. Stir in yogurt, garlic and spices. Return chicken to pan.
Bake, covered, 1 1/2 hours. Remove from oven. Stir in spinach to wilt. Serve with steamed carrots and rice.
o stand for 8-10 minutes.
Meanwhile, place the carrots, bell
Place baby carrots in a steam basket and cook on high heat until tender, about 6 minutes. Remove and set aside.
In a large saucepan over medium heat, add butter. When it starts foaming, add steamed carrots, brown sugar and Grand Marnier. Cook carrot mixture for 3 minutes. Season carrot mixture with rosemary, cayenne pepper and sea salt; stir and cook for 7 minutes or until glaze thickens.
Transfer to a serving dish, sprinkle with parsley and serve immediately. Makes 4 servings.
steam carrots in microwave for 3-5 minutes (with a few teaspoons of water).
in a mixing bowl or serving bowl, combine other ingredients.
add steamed carrots to other ingredients and mix.
Note: for you indian cooks, instead of pepper/cinnamon you can use 1/2 to 1 tsp garam masala.
For the potatoes, heat 4 tbsp
For the meatballs, mix the beef,
o a rapid boil. Add carrots and boil 5-7 minutes
Wash, scrape and slice carrots in round disc shape.
Place a 2 to 3-quart size steamer basket in bottom of large cook pot.
Put enough water in pot so it does not rise above the steamer.
Add carrots to steamer.
Cover.
Cook on high heat for 5 minutes, then turn to low or simmer.
Carrots are done when tender to touch with fork.
Cooking time is about 15 to 20 minutes.
Check often.
When done, drain and place in serving dish.
Add butter to taste.
Stir and serve.
Put baby carrots in an open glass container with the water.
Microwave on high for 3 to 5 minutes until tender.
Drain and toss with orange juice, honey and ginger.
Place carrots in 1 quart casserole.
Add water and dot with butter.
Sprinkle with sugar and salt.
Cover tightly and bake at 350 for 45 minutes or until tender.
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
Place a steamer rack in a 4-quart saucepan over 1-inch water (water should not touch bottom of rack). Bring water to boil. Arrange potato slices in bottom of steamer. Cover and steam for 10 minutes. Add carrot slices; cover and steam until vegetables are just tender, about 7 to 10 minutes longer. Remove vegetables to serving bowl. Add remaining ingredients; toss gently to coat evenly. Enjoy.