Apricot ginger carrots Add carrots and water to medium saucepan; bring to the boil. Cover. Reduce Heat. Simmer 12 minutes or until carrots are just tender.
Drain carrots. Transfer to bowl; cover and keep warm.
In same saucepan combine preserves, butter and ginger. Cook ove
Mashed potatoes with parsnips and carrots Cut potatoes and parsnips into 2-inch pieces. Cook potatoes and parsnips in large pot of boiling salted water until very tender, about 30 minutes. Drain. Return potatoes and parsnips to pot. Mash until smooth. Mix in grated carrots. Stir in butter. St
Oven-roasted carrots and parsnips with rosemary and honey Heat oven to 425 degrees. Halve parsnips and carrots lengthwise and cut into 3 x 1/4-inch strips. In large bowl, combine parsnips, carrots, onions, and 2 teaspoons of the rosemary. In small bowl, whisk together oil, salt and pepper. Drizzle over veget
Maple glazed carrots Peel carrots; but into sticks. Pour the orange juice into a 4 cup
microwave safe dish. Heat 1 minute at high . Add the carrots and the
orange rind. Stir to coat the carrots with the orange juice. Cover
and microwave 8 to 9 minutes at high. S
Brussels sprouts with carrots * 2 packages (10 oz each) frozen Brussels sprouts can be substitued for the
fresh brussels sprouts. Cook sprouts as directed on the package: drain.
Place steamer basket to 1/2" water in saucepan or skillet ( water should
not touch the bot
Honey-glazed carrots Preheat the oven to 375 degrees F.
In a medium saucepan cook the carrots in 1/2 inch of boiling water,
covered, over medium heat for 8 minutes. Drain the carrots, then
turn into a 1-quart baking dish. Stir in the raisins, butter, honey,
lemon
Hot pickled vegetables * Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups)
** Carrots should be cut diagonally into thin slices.
*** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles
They should be seeded and sliced.
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Ginger glazed carrots Cook carrots in lightly salted boiling water to cover until tender-crisp. Drain well.
In a skillet over medium heat, melt butter. Add sugar and brandy; stir to blend. Add cooked carrots; toss to coat. Reduce heat; simmer several minutes. Remove from
Pickled cabbage a-la masha 1. Break cabbage leaves into large pieces, cut carrots, add garlic, mix.
2. In 1 liter of water dissolve sugar, oil, salt. Bring to a boil, add vinegar.
3. Pour the water over cabbage. Put weight on vegetables, marinate in room temperature for 2-3 days. O
Dilled "chilled" carrots (sonf gazar subji) Saute cumin seeds in oil until they begin to pop. Add asafetida, chili,
shallots, turmeric and gingerroot. Saute until shallots are soft, about 3
minutes.
Add carrots, broth and coriander.
Cover and simmer until carrots are tender and liqu
Hot pickled peppers Wear rubber gloves to protect your hands as you prepare the peppers,
they can burn your skin! And, never touch your face, or especially
your eyes, while you are working with hot peppers. You will need a
large mixing bowl in addition to the basic e
Allethea wall's brown sugar-banana pound cake 1. Preheat oven to 35'F.
2. Cream brown and white sugars with butter until very light and fluffy.
Add eggs, one at a time, beating well after each addition. Stir in mashed
bananas.
3. Sift flour with baking powder and salt. Mix milk and van
Slow comfortable screw up against the wall Fill highball glass with ice. Add liquors and top with orange juice. Stir.
Carrots in orange-basil butter * Carrot should be cut into Juilenne strips.
** Orange peel should be finely shredded.
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Place the carrot strips in a 10-ounce casserole. Sprinkle with water.
Micro-cook, cover
Pickled asparagus all cloves from pickling spice or as many as possible. Wrap remaing spice
in cheese cloth or tea holder and hang in vinegar mixture. Break off ends
of asparagus and blanch for 1 to 1-1/2 minutes. Then plunge into ice water.
Place in each jar 1
Asparagus salad with pickled ginger Wash asparagus spears. Use sharp paring knife to peel off tough white skin
on lower stem and cut off the very end. When steamer is hot, steam spears
until barely cooked. They are overcooked when the color is olive. Remove
from steamer, drain a
Carrots roman style SCRAPE THE CARROTS and slice them into pieces 2- to 3-inches long.
Cut each piece lengthwise into quarters or, if the carrots are very
large, into sixths or eighths. All the pieces should be about the
same size. Tear or chop the herbs. Warm the oi
Sweet and sour carrots Cook carrots until crispy tender. Drain off water. Toss with pepper
and onion and set aside.
In saucepan, combine tomato soup, oil, sugar, vinegar, mustard and
Worcestershire. Heat until boiling. Pour over carrots, pepper and
onion and stir.
Anise carrots 1. Cook carrots in salted water until tender. Drain.
2. Saute onion in 2 tbs. of butter until soft.
3. Return carrots to saucepan. Add remaining butter, anise and orange
juice. Season with salt and pepper.
4. Cook over medium heat until butter h
Baby carrots and onions in cream (irish) Wash and trim carrots. Peel onions. Place in pot with 1/2 inch boiling
salted water. Cover and simmer gently for 10 minutes. Remove lid and
boil rapidly, shaking pot to prevent burning, until water is absorbed.
Stir in cream and add pepper
Cool carrots Peel and dice. Cook in salted water until tender; drain. Combine remaining
ingredients in saucepan and bring to a boil, stirring occasionally. When
mixture comes to a boil, pour over carrots. Cool, then chill. Marinate for
at least one day before
Pickled fish * Green Chiles should be rinsed, seeded, and chopped. Thaw fish
fillets if frozen. Place fish fillets in a 10-inch skillet. Add
boiling water to cover and simmer, covered, 5 to 8 minutes or until
the fish flakes easily when tested with a fo
Crisp pickled watermelon rind Peel and remove all the green and pink portions from the rind of a large
watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop
the rind into a kettle of boiling water, boil for 5 minutes, and drain.
Cool. Dissolve 4 T Slaked lime (ob
Buttery mint carrots Bring water and salt to a boil in a saucepan. Add carrots; cook until crisp-tender, about 8 minutes. Drain and set aside. In the same saucepan, melt butter. Stir in the sugar and mint until blended. Return carrots to pan; cook and stir for 2-3 minute
Italian carrots Place whole carrots, garlic and 1 teaspoon salt in a medium saucepan. Cover
with water. Bring to a boil, cover, and simmer until the carrots are crisp
yet tender, about 5 minutes. Drain and discard the garlic. Arrange on a
platter. Sprinkle
Honey glazed carrots Preheat oven to 325 degrees F. Lightly grease the bottom of a 9x13 inch baking dish.
Toss carrots with onion, and add Worcestershire sauce, oregano, monosodium glutamate, garlic powder, salt and pepper.
Bake for 45 minutes, or until tender. Turn oven off
Kosher pickled dill tomatoes COMBINE VINEGAR, WATER, garlic and salt and heat to the boiling point.
Thoroughly wash and dry tomatoes. Pack the tomatoes into hot, sterile
jars. Add to each jar the dill seeds and peppercorns. Remove garlic
cloves from vinegar mixture and pour m
Glazed carrots Cut the carrots into 2" long pieces. Then cut each piece lengthwise into quarters.
In a large saucepan with a tight-fitting lid, bring about 1" of water to a boil. Place the carrots in a steamer basket and set the basket in the saucepan, makin
Allie and etell's pickled eggs and beets This recipe comes from the well know culinary family of Chef Paul Prudhomme
of New Orleans. I got it from one of his cookbooks.
*NOTE: If you prefer less vinegary taste, increase amount of sugar, but
don't decrease or dilute vinegar.
Cover
Spiced somerset carrots Dice the carrots. Melt the margarine in a small pot, add carrots &
cook over a gentle heat for 5 minutes. Pour in the cider & water.
Add the rosemary & mustard. Bring to a boil & simmer covered for 10
minutes. Add more liquid i
Pickled beet and onions Cut off all but 2-inches of the beet tops, leave the root ends attached.
Peel and slice the onions into 1/4-slices. Heat enough water to cover
beets to boiling. Add beets and 2 t vinegar for each quart of water used.
Cover and heat to boiling. Cook unt
Pickled onions Scald the onions for 2 minutes in boiling water, dip into cold water and
peel. Sprinkle the onions with the salt, add cold water to cover, and let
stand for 12 hours or overnight. In the morning, drain the onions, rinse
them in cold fresh water and drai
Dill pickled okra Scrub okra, pack into 4 jars.
In each jar insert the spices.
In a saucepan bring the pickle solution to the boil. Stir well and
pour boiling
liquid over okra and seal tightly. Let stand 3 weeks
before serving.
Note: One small hot chill may be placed in ea
Lemon asparagus & carrots PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium
Wash, trim, and peel samll carrots. Place carrots in a steamer basket above
boiling water. Cover and steam about 15 minutes or till crisp- tender.
Rinse carrots in cold w
Glazed carrots from fred goslin 1) Cut carrots into long thin strips and set aside... Combine
remainder of ingredients in a 1« qt. casserole, and microwave on high
(100%) until butter is melted... 45 sec. to 1 min... Stirring to
blend...
2)Stir in carrot strips until coated an
Assorted pickled vegetables / ovoschnoe assorti Put all sliced veggies in a big bowl. In a medium sauce pan mix all ingredients for the marinade and bring to boil. Transfer all vegetables in a container with a tightly closing lid (glass is the best), pour the marinade on top, press firmly so the vegeta
Dilled carrots Cook, carrots, covered, in one inch of boiling water 3-4 minutes until
tender-crisp. Place in jar. In small saucepan, bring remaining ingredients
to boil. Reduce heat and simmer 5 minutes. Pour over carrots. store in
fridge.
Per serving: 2g
Pickled zucchini 1-In a large crock, layer the vegetables and salt. Weight it down and let
stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them
and drain again. 3-Put the remaining ingredients in a large kettle
and bring to a boil.
Simmer for 10 minu
Orange-tarragon carrots Combine all ingredients in 1 1/2 microwave-safe carssole. Cover and
microwave on high 9 to 12 minutes, or until carrots are tender, stirring
every 4 minutes. Let stand covered, 3 minutes before serving. Food
Exchange per serving: 1 VEGETABLE
Carrots with olives and twenty cloves of garlic PRESSURE COOKER:
1. Heat the oil in in the cooker and saute the onions and garlic
until the onions are soft, about 2 minutes.
2. Add the stock (watch for sputtering oil!) and bring to the boil.
Add the carrots, rosemary, olives and salt.
3.
Shredded carrots a l'orange In a large non-stick saucepan or skillet with a lid, combine shredded
carrots with remaining ingredients. Simmer, covered, 3 minutes.
Uncover and simmer an additional 2 to 3 minutes, until nearly all the
liquid is evaporated. Makes 5 servings, a
Pickled mirlitons new orleans 1. Wash, peel and cut mirlitons into strips. 2. Pack into sterilized
jars. 3. Put garlic clove in each jar. 4. Mix together remaining
ingredients in saucepan; bring to boil. 5. Pour over mirlitons in
jars; seal at once. 6. Best if stored severa
Fresh grapes and carrots Combine first 6 ingredients in a 1-quart saucepan. cover and cook for 5 to
10 minutes or until carrots are tender. Stir in grapes and serve hot.
SOURCE: Southern Living Magazine, sometime in 1972. Typos by Nancy Coleman
Aiuli's pickled beets The three of us love this pickled beet recipe from Farm House Cookbook.
1. Trim beet stems, leaving 1/2 inch of stem intact. Do not trim roots.
2. Bring water to a boil in the bottom of a vegetable steamer. Add beets,
cover, and steam until nearly
Tossed salad with radishes, red onion, bell peppers, carrots
Carrots amadine Scrape carrots and slice thin. Melt 3 tablespoons margarine in heavy
saucepan. Add carrots and cook slowly, covered, without adding water. Melt
remaining margarine in another pan. Add milk and flour; cook until thick.
Season with salt and pe
Carrots glacees Peel the carrots and cut into thin sliced. Place the butter in a 4
cup microwave safe dish. Melt 1 minute at high. Add the carrots and
the water. Stir well, cover. Microwave 7 minutes at high. Stir,
then add the remaining ingredients. Stir
Sweet pickled cherry tomatoes * Use only the juice and grated zest of the 2 lemons.
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Wash the tomatoes and prick each one in several places with the tines of a
fork. Dissolve the sugar in the water, birng to
Lyonnaise carrots Melt the margarine in a saucepan. Add the onion, carrots, thyme, sygar,
and pepper. Cover and simmer for 20 to 30 minutes, until carrots are
tender, turning occasionally. Serve hot.
Algerian carrots Cook's Note: Excellent served with poultry or whitefish.
1. Put the carrots in a steamer basket set over boiling water. Steam for
about 5 minutes, until barely tender. Reserve the cooking water and mix 5
tablespoons of it with the hot sauce
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Recipes
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