Clean carrots and cut into 1/2-inch pieces.
Bring to boil, add butter and seasonings.
Simmer for about an hour or until carrots are tender.
Increase heat to evaporate excess liquid (about 10 minutes) before serving.
Serves 6 to 8.
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.
Heat oil.
Add onion, celery and carrots.
Saute over moderate heat, stirring, until onion is transparent.
Add broth.
Bring to a boil, reduce heat and simmer, covered, for 10 minutes.
Add zucchini, salt, pepper, herbs and vinegar.
Simmer, uncovered, for 5 minutes.
Add tomatoes and olives.
Bring to a boil.
Reduce heat and simmer, covered, until vegetables are done.
Dissolve cornstarch in a small amount of the cooking liquid.
Stir into stew.
Cook over moderate heat, stirring until thickened.
Preheat oven to 400.
Spray baking sheet with 1/2\" sides with oil.
Place Salmon on it or a bed of seasoned carrots and then Salmon.
Squeeze lemon juice over Salmon.
Sprinkle seasoned salt over Salmon.
Spread sour cream over Salmon.
Layer onions over sour cream (make sure your onions are sliced VERY thin or are grated so that they melt into the sour cream).
Bake 30 minutes to an hour (depending on if you're using frozen fish and carrots) until fish is tender and flakes easily. Sauce should be rich and slightly brown.
igh heat.
Add the carrots, celery, and onions and saute
f large bowl. Sprinkle with seasoned flour.
Repeat layers until
Boil or steam carrots, reserving carrot water.
I
5 mins.
Meanwhile, cook carrots in boiling water in medium
Put vegetables in a bowl and toss with oil.
Arrange in a shallow layer on a nonstick cookie sheet; sprinkle with seasoned salt.
Cook 20 to 30 minutes at 425\u00b0.
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.
ake for 45 mins. Add carrots and bake for another 40
lour and 1/2 cup Recipe #453973 (one batch without added
o that it can be seasoned in the center.
Cover
et aside.
Julienne the carrots into thin slices. See a
lour, onion powder, garlic powder, seasoned salt, chicken bouillon granules, sage
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
o a boil. Add broccoli, carrots, and noodles. Cover and cook
or around 2 minutes. Add carrots and cook for additional 2
Brown meat in hot oil.
Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
Cover and simmer 1 1/2 hours.
Remove bay leaves and garlic clove.
Add carrots and celery.
Cover and cook 30 to 40 minutes longer.
To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
Mix with a little hot liquid and return mixture to pot.
Stir and cook until bubbly.
Slice pepper and onion in small pieces; toss with the carrots. Combine soup, sugar, salad oil, vinegar, Worcestershire sauce, mustard and seasoned salt in saucepan.
Bring to boil, stirring constantly.
Pour over veggies; seal tightly.
This should be made at least 24 hours before serving.