ooking time.
Put the carrots in a pan with the
Cut up carrot and boil in water until it's almost soft.
Discard most of the water (like, leaving only a table spoonful or two) and add a little sugar and butter. Continue boiling until the carrot is soft.
They are just regular carrots, and you don't have to use a lot of sugar. Carrots are naturally sweet when boiled; a little butter makes the sweetness more noticeable.Serve hot with rice.
Scrape carrots with vegetable parer.
Cut into penny slices. Place carrots in saucepan; cover with cold water.
Add salt. Cover saucepan and cook over medium-high heat until water starts to boil.
Turn heat down to low; cook 15 minutes longer.
When carrots are tender, pour contents of saucepan into colander in sink.
Shake to drain water.
Put carrots back in saucepan.
Stir butter and brown sugar; cook over low heat for 2 minutes, stirring a few times.
Carrots should be shiny and glazed.
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.
In a large saucepan, cook sliced carrots in boiling water until tender. Drain and set aside.
In the same saucepan, combine pineapple juice, brown sugar, butter, cornstarch, salt, cinnamon, and allspice. Bring to a boil, reduce the heat, and simmer, uncovered, for 5 minutes. Remove from heat.
Add the cooked, drained carrots and chopped pecans to hot sauce mixture; stir in and heat through.
Serve.
Cut carrots into slices and cook in about 1 cup water and margarine until crisp-tender.
Do not overcook!
Be sure to watch and stir them often.
I cook them part of the time covered and then uncover them and cook until all the liquid has evaporated. They will start to turn a light brown.
This is what makes them naturally sweet.
ring to a simmer the carrots with the sugar, milk, cardamom
Use 2 carrots per person.
Peel and cut carrots into 3/8-inch thick \"wheels.\"
Place in a small boiler and add sugar and butter. Cover with water and boil until tender (approximately 10 to 15 minutes).
Cut carrots in 1/4-inch rounds, approximately 2 x 1/4-inch strips.
Place carrots in heavy casserole dish with cover.
Dot with butter.
Sprinkle with basil, salt and pepper.
Drizzle with maple syrup.
Preheat oven to 350\u00b0.
Combine sweet potatoes, 3/4 stick softened butter, sugar, nutmeg, cinnamon, eggs and evaporated milk.
Pour into buttered casserole dish.
Bake for 20 minutes. While souffle is baking, melt 1/2 stick butter; stir in cornflakes, brown sugar and nuts.
Spread on top of souffle. Cover with miniature marshmallows and continue baking until set. If canned potatoes are used, use only 1/2 cup milk.
Makes 4 to 6 servings.
Cook potatoes in a large saucepan in
enough salt water to cover.
Cook about 15 minutes or until
tender.
Drain
and set aside.
Spread pie filling in an 8\tx
8
x
2-inch baking dish. Arrange cooked potatoes on top.
In a small mixing bowl stir together cranberry sauce, apricot
preserves
and
orange marmalade.\tSpoon over sweet potatoes.
Bake uncovered at 350\u00b0 for 20 to 25 minutes.
Peel and cut carrots into 1-inch pieces.
Place in saucepan of water.
Cook until almost tender.
Pour off water.
Add butter and sugar to carrots.
Place over medium heat.
Stir constantly until carrots are glazed.
Serve immediately.
Peel and slice carrots.
Cook until tender.
Pour maple syrup over the carrots; stir in chopped walnuts.
Place the sweet potatoes in a pot and cover with cold water. Bring the potatoes to a boil over high heat. Reduce the heat and simmer about 20 to 30 minutes, until the potatoes are done. Check by piercing with a fork; there should be no resistance. Drain well.
Mash the sweet potatoes with a potato masher or fork, or use a food mill.
Add the lime juice and stir well. Add the milk and stir. Add Cajun seasoning, to taste.
Steam carrots in microwave to the consistency you prefer. Toss with lemon juice, Equal, brown sugar and cinnamon.
Place carrots in a covered microwave dish.
Put in about 2 Tablespoons water.
Cover and microwave on high about 3 to 5 minutes.
Drain water.
Add the brown sugar, butter, vinegar and salt.
Toss until butter is melted and carrots are coated.
Cook potatoes; drain and mash while still warm.
Add balance of ingredients (except marshmallows), as listed, stirring well after each addition.
Grease an ovenproof casserole; add mashed sweet potatoes.
Top with miniature marshmallows, just to cover top of the potato mixture.
Bake at 325\u00b0 for 45 minutes.
Peel carrots, cut on the diagonal, steam until tender, about 8 minutes.
At the end of 8 minutes, add raisins and pepper, Steam additional 2 minutes.
Lift out carrot mix and pour into frying pan with melted butter, sugar, salt, and lemon juice.
Stir constantly until hot and shiny.
Serve immediately.
Kids love these sweet carrots!!
he pasta, some of the carrots, a teaspoon or so of