Cook the sliced carrots, then mix with sliced pepper and onions.
Mix the seasoning together.
Pour over the vegetables. Cover and let sit 24 hours in refrigerator.
Drain all the sauce off before serving.
Boil sliced carrots until tender; drain.
Mix dry ingredients. Add tomato soup, oil, vinegar and Worcestershire sauce.
Pour mixture over carrots, onion and bell pepper.
Marinate overnight.
Place oil in saucepan, then add sliced carrots and top with onion.
Sprinkle sugar, herbs, salt and pepper over top.
Put lid on pan and simmer for 20 minutes or until tender.
Do not add water.
If necessary, add a little oil.
Cook sliced carrots and drain.
Combine all ingredients, except chips.
Mix well and pour in a greased casserole dish.
Top with chips.
Bake at 350\u00b0 for 30 minutes.
Boil sliced carrots until crips-tender; drain and remove from pan.
In the same pan combine all other ingredients, cook over medium until bubbly.
Add carrots back into the pan, stir and cook until heated through.
Cook sliced carrots; drain and let cool.
Slice onion and pepper in rings.
Mix all other ingredients together and pour over vegetables.
Refrigerate at least 12 hours or longer.
These will keep at least 2 weeks.
Mix frozen orange juice, sugar and water and cook down until clear and the drips are sticky.
Add crunchy cooked sliced carrots and chopped parsley.
Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.*
Add Recipe Ready Cuts Sliced Carrots and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes.
Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese. Top with chicken and carrots and sprinkle, if desired, with parsley.
In a 3-cup casserole dish that's microwave-safe, whisk together the sugar, cornstarch and cinnamon; whisk in orange juice.
Add carrots and stir.
Dot with butter.
Cover dish with vented plastic wrap and microwave on High for 3 minutes.
Partially remove plastic and stir carrots.
Put plastic wrap back in place and microwave on High until carrots are crisp-tender, 2 to 4 minutes longer (depending on the power of your microwave).
This recipe can be cut in half to serve one, but cooking time will be shorter.
ooked.
Serves 15.
Recipe can be doubled, tripled to
In a sauce pan melt 1/4 cup butter (don't brown).
Add chopped onion-- cook until transparent.
Rinse carrots in colendar-- shake of some of the water-- leaving some on.
Add carrots to onions and butter.
Add salt and pepper and sugar.
Stir.
Cover and turn fire down.
Keep watching it and stir often for 1/2 an hour to 45 minutes Recommend making day before and heating up day of dinner in microwave.
Mix beef bouillon in 8 cups of water and bring to a boil. Brown turkey and onions and add to soup pot.
Add sliced carrots, corn, basil and bay leaf; cover and simmer for 45 minutes.
Add 3/4 cup of crushed tomatoes and pasta \"bows; \" simmer for 10 more minutes.
Bring carrots and onions to a boil.
Cook until tender; drain. While carrots boil, melt cheese and margarine in double boiler. Combine carrots, onions and cheese mixture in casserole dish. Sprinkle brown sugar and crumbled crackers on top before baking. Bake at 350\u00b0 for 30 minutes.
For large functions (church dinners!) double this recipe.
In large skillet, heat oil and brown beef.
Add tomatoes, carrots, onion, salt, pepper and garlic.
Simmer, covered, stirring occasionally, 1 1/2 hours or until beef is tender.
Stir in flour blended with water.
Serve over egg noodles.
Steam the carrots until cooked through (I usually like them crisp in the center, but that will not work here).
Mash the carrots with a fork or potato masher and add the roasted garlic.
Add the stock and the thyme and mix well.
Add your salt and pepper to taste.
Simply multiply recipe for bulk/freezer cooking.
Place all ingredients in saucepan.
Cover and bring to boil, then simmer slowly for about 30 minutes.
Serves 2. This is a Weight Watchers recipe, 1 V, 1/3 Fruit.
One cup equals one serving.
Sweet potatoes may be cooked like this also.
25\u00b0. Place potatoes and carrots in a large saucepan; add
Boil/steam sliced carrots until just tender; drain.
In a medium saucepan, bring water, brown sugar, butter, sesame seeds, lemon juice and salt to a boil over medium heat. Remove from heat.
Add hot cooked carrot slices and stir until evenly coated. Serve.
In a medium saucepan cook the carrots in boiling water or steam them until crisp-tender (about 8-9 minutes, for whole baby carrots increase the cooking time) drain and set aside.
At this point you may cook dry them with paper towels if desired.
In the same saucepan combine the brown sugar, cornstarch, orange juice, ginger, nutmeg and black pepper; bring to a boil over medium-low heat stirring until thickened.
Return the carrots to the saucepan and toss until heated through and coated.
Season with salt if desired.
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.