Whisk orange juice, broth, honey (if using) and cornstarch in a small bowl.
Heat oil in a large nonstick skillet over medium-high heat. Add carrots and cook, stirring constantly, until slightly softened, about 3 minutes.
Stir the juice mixture and add to the carrots . Cover and continue cooking, stirring occasionally for 2-3 minutes. Add butter and continue to cook until the butter melts and the carrots are tender, 2-3 minutes. (Note the if you are usng shredded carrots, your cooking time will be shorter.).
Serve.
Thaw peas and set aside.
Stir fry carrots in oil for 5 minutes or until tender, but still crisp.
Do not allow to brown.
When carrots are done, add peas and heat through.
Remove from heat and add remaining ingredients.
Stir until all are coated with the sauce.
In a large bowl, combine the carrots, onions, sugar, salt and celery salt.
Transfer to an ungreased 1-1/2-qt. baking dish and dot with butter.
Cover and bake at 325\u00b0 for 45-50 minutes or until carrots are crisp-tender.
Melt butter and saute onion for 3 minutes.
Add shredded carrots.
Put in baking dish.
Mix salt, honey and lemon juice and pour over carrot mixture.
Cover.
Bake in a 350\u00b0 oven until tender.
In a small saucepan, combine vinegar, water, sugar and salt.
Place over medium heat and cook, stirring occasionally, until sugar dissolves.
Place carrots in a heatproof bowl and pour hot vinegar mixture over carrots.
Add fish sauce, stir to combine, and let cool.
Place in a covered container and refrigerate for up to a month.
Lightly toss together carrots and onion.
Put sugar and salt with mixture until combined.
Spread in 1-quart casserole.
Dot with butter.
Bake, covered, at 325\u00b0 for 1 hour.
Combine carrots, pineapple, mayonnaise, raisins and sugar. Chill until ready to serve.
he pasta, some of the carrots, a teaspoon or so of
t with grated carrots and dill.
Pack carrots to remove air
Mix cabbage, onion, green bell pepper, red bell pepper, carrots, and olives together in a large bowl.
Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seed, and mustard seed together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved, about 1 minute. Pour hot dressing over cabbage mixture and toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight.
ntil well blended.
Add shredded carrots, chopped nuts, pineapple and coconut
Combine vinegar, mayonnaise, poppy seeds, celery salt, and hot sauce in a small bowl, whisking until well blended.
In a medium bowl, toss together the cilantro, cabbage, shredded carrots, green onions, bell pepper and jicama.
Pour dressing over and toss until coated with dressing. Season with salt and pepper, to taste.
Cover and refrigerate for about an hour so slaw is thoroughly chilled and flavores blended.
*Vegetables may be any combination of chopped spinach, chopped cabbage, chopped tomatoes, kernel corn, shredded carrots, diced squash, or any other ideas you may have.
Marinate meat or fish in dressing (add a few specks of crushed red for extra mean-ness, also a little extra lime and fresh herbs if you got em')
Prepare veggies -shredded carrots and cukes are more flavorful, everything else,
Toss meat on grill, when done, cut into nice little pieces, set aside to cool.
Dress veggies right before serving top with meat or fish and squeeze of lime.
Bread on the side with oil if you'd like.
Lightly coat cod fillets in seasoned flour. Set aside.
Heat 1 tbsp olive oil in a saucepan. Cook onion over medium heat for 3-4 mins, until soft. Add garlic and cook for 1 min. Add cannellini beans and parsley. Cook for 2 mins, until hot, then transfer to a food processor and puree along with 2 tbsp olive oil. Mix in 1-2 tbsp water. Season.
Heat remaining olive oil in a frying pan over high heat. Cook cod fillets for 2-3 mins per side, until golden brown. Serve on a bed of cannellini hummus with shredded carrots and lemon wedges.
minute.
Stir in shredded carrots, pineapple and flour mixture until
Dissolve orange jello in 1 cup hot water.
Add juice of pineapple and 1 cup carrots.
Chill until firm.
Dissolve lemon jello in 1 cup hot water; let cool.
Add yogurt or buttermilk. Pour over other mixture and chill.
n stove to heat. Add shredded carrots and the meat (if you
Press shredded carrots between paper towels to remove excess moisture; set aside.
In large bowl, combine cheeses and minced onion.
Stir in shredded carrots and broccoli.
Cover tightly. Refrigerate at least 2 hours.
Shape mixture into a ball; wrap with plastic wrap.
Makes one cheese ball.
Rinse and drain shredded potatoes twice with cold water. Squeeze dry and put in a large bowl.
Add shredded carrots, zucchini, parsnip, scallions and salt.
Let stand 10 to 15 minutes.
Stir flour, egg yolks and pepper into vegetable mixture.
Beat egg whites until stiff peaks form.
Gently fold into batter.
Heat nonstick griddle over medium heat until hot. Lightly grease griddle with 1 teaspoon oil per batch of pancakes.