Cook carrots in boiling water for 10 mins until just tender. Drain.
Melt the butter in a large skillet on high heat. Add the drained carrots and cook for 1 min. Add the brown sugar and cook for a further 2-3 mins, stirring, until bubbling.
Add orange peel and chopped parsley, tossing to coat the carrots. Serve warm in a heated dish.
Place the carrots in a 1 1/2-quart saucepan and add the marmalade, orange juice and horseradish.
Cook, stirring frequently, over medium heat until all liquid has evaporated and the carrots are glazed.
Serves 2.
In a small bowl, whisk together everything from orange juice to orange rind.
In a large nonstick skillet, heat the oilover medium-high heat. Add the vegetables and ginger and cook, stirring, until vegetables are tender-crisp, about 3 minutes. Stir in the orange mixture and cook, stirring, until vegetables are glazed. Season to taste.
In a large saucepan, add 1 inch of water, then add carrots, & bring to boil.
Cover, reduce heat & simmer 9-11 minutes or until crisp-tender, then drain & set aside.
In the same saucepan, combine remaining ingredients, & cook, stirring constantly until lightly thickened.
Return carrots to saucepan & stir until glazed & heated through.
If using fresh carrots, place carrots in boiling, salted water and cook until tender. Drain well. If using frozen carrots, cook according to package directions and drain well. If using canned carrots, drain well.
In a large skillet, combine the butter, marmalade, water, salt, and ginger. Bring to a boil.
Add carrots and reduce heat to medium. Cook, stirring frequently, until carrots are glazed.
To cook carrots, heat 1 inch lightly salted
Peel carrots.
Cut in quarters lengthwise and in half crosswise.
Can use baby carrots.
Bring water and salt to a boil; add carrots.
Cover and cook 10 to 15 minutes or until tender; drain.
Add remaining ingredients to carrots.
Gently stir over low heat until butter is melted and carrots are glazed.
To cook carrots: heat lightly salted water to boil; add carrots and return to boil. Reduce heat to low. Cover and simmer 10-12 minutes until crisp and tender. Drain well; return carrots to pan. Stir in marmalade, butter, mustard and ginger. Simmer uncovered over medium heat 3 minutes or until carrots are glazed, stirring occasionally.
Peel the carrots and cut crosswise into 1/4\" thick round pieces.
Place the carrots and just enough water to cover them in a pot.
Bring to a boil and cook for 10 to 12 minutes or unil the carrots are tender.
Drain the carrots and put back over medium heat.
Stir in margarine, brown sugar, ginger and orange juice.
Once orange juice mixture boils, it is ready to serve.
inutes each side).
Cut carrots into thin slices and toss
To cook the carrots, heat 1 inch lightly salted water in a 2 quart saucepan over high heat to a boil, immediately add carrots. Return to a boil. Reduce the heat to low.
Cover and simmer until crisp tender.
Drain well, return the carrots to pan.
Stir in marmalade, butter, mustard and ginger.
Simmer, uncovered, over medium heat for 3 minutes or until the carrots are glazed, stirring occasionally.
Cook carrots and drain.
In a skillet, put butter, marmalade, water and salt.
Bring to a boil.
Add carrots and cook over moderate heat, basting frequently, until glazed.
Cook and drain carrots.
Melt margarine in saucepan; stir in sugar, cornstarch, salt and cloves.
Add orange juice and stir until thick.
Pour over carrots and serve.
Yield:
6 to 8 servings.
Excellent for low-fat diets.
Boil sliced carrots in water until tender; drain well.
Place in casserole dish.
Melt butter in saucepan.
Mix sugar and cornstarch well.
Add orange juice, mix well, then add nutmeg. Pour in pan with butter.
Cook sauce slowly until it thickens, then pour over the carrots and serve.
Slice carrots crosswise at angle, about 1-inch thick.
Cover and cook in boiling water about 5 minutes, until just tender.
Mix sugar, cornstarch, salt, ginger, orange juice and oleo.
Pour over carrots.
Cook slowly about 5 minutes, stirring constantly.
In a 2-quart casserole, combine juice, honey, butter, orange peel, salt and nutmeg.
Stir in cornstarch; mix until well blended.
Stir in carrots.
Cover with lid.
Cook at High for 8 to 10 minutes; stir once.
Stir; let stand, covered, 3 minutes before serving.
Makes 4 servings.
bring salt and water to a boil. Add carrots, cover and cook until barely tender. Drain liquid into a measuring cup, add orange juice, and enough water to make one cup liquid. Remove carrots. In saucepan mix liquids with cornstarch. Cook on medium heat and stir constantly till thick and clear. And margarine and pulp of orange. Heat thoroughly, mix in carrots and serve.
Melt butter in skillet, add sugar, let brown slightly.
Add juice, salt and pepper.
Cook drained carrots in this mixture until they are glazed.
Serves 6.
Preheat oven to 350 degrees F (175 degrees C).
Place carrots into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, about 5 minutes. Drain.
Whisk butter, orange juice, brown sugar, white sugar, and cinnamon together in a large bowl until sugars are dissolved. Add carrots to the glaze mixture; toss to coat. Transfer carrots and glaze to a 1-quart baking dish.
Bake in the preheated oven until carrots are tender, 15 to 20 minutes.
In a bowl, combine cornstarch, orange peel, orange juice and mustard.
Set aside.
Melt butter in a wide frying pan over medium heat.
Stir in onion and carrots, then add water.
Cover pan and bring to a boil.
Reduce heat and simmer until carrots are tender-crisp (10 to 12 minutes).
Stir cornstarch mixture.
Pour into pan and cook, stirring, until sauce boils and thickens. Season to taste with salt and pepper.