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.
Brown hamburg and onion.
Add remaining ingredients.
If using canned carrots, use liquid as part of the water amount.
If using fresh carrots, cook separately until tender.
Simmer 1/2 hour.
Cut carrots into 1/2-inch thick slanting slices.
Heat olive oil in large pan; add carrots.
Cover and cook until partially tender (about 8 minutes).
Add water, lemon juice and peel, salt, sugar and pepper.
Bring to boiling; add artichoke hearts and cook until just tender or if using canned artichokes, warm through. Lift out vegetables with a slotted spoon and arrange in bowl. Cool vegetables and cooking liquid separately, then pour cooled liquid over vegetables and refrigerate several hours.
In a large saucepan, combine stock and mushrooms, bring to a boil.
Add butter if using canned broth and simmer 2 minutes.
Remove from heat and stir in sherry.
Ladle into soup bowls and top with chives.
ven to 325F (160C).
Using a wooden spoon, saute the
ater if you are not using canned tomatoes. Stir, add the mussels
Cut the carrots into even chunks that will
ound roast. see notes if using baby carrots). Add potatoes, onions, and
n using lentils: If using canned lentils, drain first and omit salt; if using
Cut carrots in lengthwise strips or use the canned carrots. Cook until just tender, about 15 to 20 minutes. Place in a shallow baking dish. Mix other ingredients and pour over carrots. Top with bread crumbs or Pepperidge Farm herb dressing (1/4 cup), 1 tablespoon butter and dash of paprika. (May also sprinkle with parsley.) Bake 15 to 20 minutes at 375\u00b0.
Ok, pretty simple and to the point here.
Drain carrots very well -- the water doesn't do good with the Velveeta. Place in microwave safe dish.
Cube Velveeta and place in bowl with carrots.
Microwave on high for 1 minute intervals, stirring after each time so the Velveeta doesn't burn until creamy.
NOTE: fresh carrots can be used, you just have to cook them first. However, there is something with the canned carrots that make this better.
r Garbanzo beans.
If using canned beans, you do not need
Clean carrots with vegetable brush; slice the fresh carrots (not too large).
Steam fresh carrots or drain canned carrots. Slice green bell pepper and onion into rings.
Combine with cooked carrots.
Combine all other ingredients and pour over vegetables. Let stand in refrigerator overnight.
This keeps very well.
Cook carrots until tender; drain.
Add remaining ingredients, except onions.
Heat gently until cheese is melted.
Put in serving dish.
Top with green onions.
Serves 6.
Cut carrots into long strips; set aside.
(Can use canned carrots.)
Mix water, salt, brown sugar, oleo and cinnamon into 1 1/2-quart microwave-safe casserole.
Microwave on High until oleo is melted (45 seconds).
Stir to blend.
Stir in carrots until coated.
Cover.
Microwave until carrots are tender, 5 to 8 minutes.
Stir once.
Cook carrots until barely tender; drain and cool. (I sometimes use canned carrots.)
Mix seasonings, soup, onion and bell pepper. Pour over carrots.
Place in covered bowl and refrigerate 12 hours before serving.
Keeps well for at least a week.
omatoes you are better off using canned tomatoes. Don't use those
umpkin, cream, salt (omit if using canned stock), and cayenne into the
Melt butter; blend in cornstarch.
Add honey, lemon juice and cinnamon.
Cook, stirring constantly, until mixture boils.
Add glaze to sliced carrots and grapes.
Stir to mix.
Cook carrots in a small amount of water until tender; drain. In a sauce pan combine butter and sugar; heat until sugar is melted.
Add carrots and turn to coat; heat though.