Preheat the oven to 325\u00b0F.
Heat oil in a large ovenproof skillet on high heat. Fry chicken 4-5 mins, turning, until crisp and golden all over. Remove from skillet.
Fry onion in same pan 4-5 mins, until golden brown. Stir in yogurt, garlic and spices. Return chicken to pan.
Bake, covered, 1 1/2 hours. Remove from oven. Stir in spinach to wilt. Serve with steamed carrots and rice.
nd balsamic sauce. Serve with steamed carrots and broccoli, if using.
In a large pot combine chicken stock and sugar together and bring to a boil.
Let cook for 5 minutes.
Then strain the sauce and reduce it untill it is a at glaze consistancy (until the liquid coats the back of a spoon).
Add the butter off heat and whisk it inches.
Add Parsley.
Pour over steamed carrots.
(Note: i use a mandoline to cut my carrots).
Prepare garlic; let stand 10 minutes.
Steam carrots, covered, 10 minutes or until tender.
Heat butter in large nonstick skillet over medium heat. Add garlic and ginger to pan; cook 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, and remaining ingredients.
Arrange carrots in a steamer basket; place over boiling water. Cover and steam 4 minutes or until crisp-tender.
Transfer carrots to a serving dish; keep warm.
Combine cornstarch, water and lemon juice in a small saucepan, stirring until smooth.
Bring to a boil over medium heat, stirring constantly.
Boil 1 minute, stirring constantly.
Remove from heat; add dill and remaining ingredients, stirring until margarine melts.
Toss with carrots.
Wash, scrape and slice carrots in round disc shape.
Place a 2 to 3-quart size steamer basket in bottom of large cook pot.
Put enough water in pot so it does not rise above the steamer.
Add carrots to steamer.
Cover.
Cook on high heat for 5 minutes, then turn to low or simmer.
Carrots are done when tender to touch with fork.
Cooking time is about 15 to 20 minutes.
Check often.
When done, drain and place in serving dish.
Add butter to taste.
Stir and serve.
Cut carrots into 2-inch pieces.
Place cut julienne slice. Heat margarine in heavy saucepan with lid.
Add carrots, sugar, salt and water.
Cover and steam 10 minutes.
Be careful not to burn carrots.
Add peas and steam another 2 minutes.
steam carrots in microwave for 3-5 minutes (with a few teaspoons of water).
in a mixing bowl or serving bowl, combine other ingredients.
add steamed carrots to other ingredients and mix.
Note: for you indian cooks, instead of pepper/cinnamon you can use 1/2 to 1 tsp garam masala.
Put the walnuts on a cookie sheet and into a 350\u00b0 oven until lightly toasted.
Cut carrots into sticks and steam until tender. Melt butter in a small saucepan.
Add all other ingredients except pepper and heat thoroughly.
Pour sauce over steamed carrots. Sprinkle walnuts over.
Pepper and toss lightly.
Place baby carrots in a steam basket and cook on high heat until tender, about 6 minutes. Remove and set aside.
In a large saucepan over medium heat, add butter. When it starts foaming, add steamed carrots, brown sugar and Grand Marnier. Cook carrot mixture for 3 minutes. Season carrot mixture with rosemary, cayenne pepper and sea salt; stir and cook for 7 minutes or until glaze thickens.
Transfer to a serving dish, sprinkle with parsley and serve immediately. Makes 4 servings.
Steam carrots until tender about 15 minutes.
In a small skillet, heat butter and saute walnuts until lightly browned about 3 - 5 minutes. Add honey, seasonings and lemon juice if using. Stir well then add steamed carrots tossing gently to coat.
Serve hot.
Put baby carrots in an open glass container with the water.
Microwave on high for 3 to 5 minutes until tender.
Drain and toss with orange juice, honey and ginger.
Place carrots in 1 quart casserole.
Add water and dot with butter.
Sprinkle with sugar and salt.
Cover tightly and bake at 350 for 45 minutes or until tender.
Bring all ingredients to a boil over medium-high heat.
Reduce heat to low and simmer 15 minutes or until carrots are tender when pricked with a fork.
Drain and serve.
Put baby carrots in medium or large Ziploc steamer bag. Microwave for 6 minutes. Carefully open bag (the steam is very HOT!) and add the butter sprays, seasoning mix and cheese. Close the bag and shake well to combine. Serve!
julienne peeler, julienne the carrots. I hold the large part
ver medium. Add the onions, carrots and salt and cook 5
ooked through.
Serve with steamed carrots or vegetables of choice.
Melt butter in a large nonstick skillet over medium-high heat. Add carrots to the skillet and simmer about 2-3 minutes.
Add apple juice, honey, and dill. Bring to a boil. Reduce the heat and simmer about 15 minutes or until carrots are tender and liquid is reduced to a glaze, stirring occasionally. Season to taste with salt and pepper.
Combine first 6 ingredients; cook over low heat until hot (do not boil), stirring constantly.
To serve, spoon about 2 tablespoons sauce on each plate; arrange warm carrots and broccoli on sauce.
Yield:
6 servings.