Cook rice according to package instructions. Serve in bowl topped with shredded carrots, diced avocado, and julienned cucumber. Season with soy sauce and top with a dollop of fat-free spicy mayo.
Spicy Mayo Recipe: Stir 3 tbsp of plain, fat-free Greek yogurt in with desired amount of Sriracha.
In a large, deep skillet, cover the carrots and garlic with water and bring to a boil. Cook over moderately high heat until the carrots are tender, about 10 minutes. Drain and let cool; discard the garlic.
In a large bowl, combine the olive oil, lemon juice, parsley, cilantro, paprika and crushed red pepper. Season the dressing with salt. Add the carrots, toss to coat and sprinkle the almonds on top. Serve warm, at room temperature or slightly chilled.
Mix carrots and orange juice in a large saucepan; bring to a boil, place a cover on the pan, reduce heat to low, and cook at a simmer until carrots are tender-crisp, 8 to 10 minutes. Drain carrots, reserving 1/4 cup of the orange juice.
Return carrots and reserved juice to the pan and place over medium heat. Stir honey, apricot preserves, Dijon mustard, butter, brown sugar, salt, and black pepper with the carrots and juice; cook and stir until sugar dissolves completely and the carrots are glazed and tender, about 10 minutes.
Place carrots in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until tender.
Drain and keep warm.
In the same pan, melt butter; stir in the sugar, horseradish and parsley.
Add the carrots, salt and pepper, stir gently to coat.
Makes 5 servings.
Cook carrots.
Place carrots in shallow baking dish.
Mix 1/4 cup liquid from carrots and all ingredients except the Ritz crumbs, butter and paprika.
Put the mixture on top of carrots.
Melt the butter and mix the Ritz crumbs into it.
Sprinkle on top of casserole.
Sprinkle paprika on top of all.
Bake at 375\u00b0 for 15 to 20 minutes.
Heat the oil& butter in a large skillet, over medium heat,add carrots& garlic Sprinkle in the dry spices and saute, stirring almost constantly until the carrots are as tender as you like them (7-9 minutes).
Meanwhile stir together the honey& vinegar.
Pour over the carrots, add raisins and saute, swishing the carrots around Serve immediately for 1 additional minute.
Cook carrots and drain.
Add ingredients together; bring to a boil and pour over carrots.
Refrigerate for a couple of days.
Cook carrots in salt water with garlic (about 10 minutes). Combine all other ingredients.
Drain carrots and toss with spices.
Cover.
Refrigerate.
Serve cold.
Boil water; add wine and simmer 5 minutes.
Add spices and simmer 5 more minutes.
Add carrots and cook on medium heat 10 to 15 minutes (until cooked but firm).
Drain and toss with melted oleo.
For spicier carrots, add spice mix after draining.
Place carrots, sugar, salt and cinnamon in 1-quart casserole. Toss to combine.
Dot with butter.
Cover tightly.
Microwave 7 to 8 minutes on High or until carrots are tender-crisp.
Yields 4 servings.
Clean and slice carrots.
Cook until crisp-tender and drain. Melt butter; add brown sugar and orange juice and mix thoroughly. Add carrots and cinnamon; cook 5 minutes.
Cook carrots until tender-crisp.
Drain.
Add onion and bell pepper.
Heat remaining ingredients together until hot.
Pour over carrot mixture.
Cool and store, covered, in refrigerator.
Great served on lettuce.
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.
Boil and drain carrots.
Mix with margarine and Good Seasons. Serve!
and a heavy drizzle of Spicy Hawaiian Teriyaki sauce.
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