Brussel sprouts w/bacon and caraway seeds Place bacon in a single layer in a 2 1/2 quart microwave safe casserole
dish with a tight fitting lid. Cover loosely with papper toweling.
Microwave at 100% power for 5 minutes 30 seconds or until done to taste.
Remove from microwave.
Remove bacon
Oriental pea pods and carrots * Medium Carrot should be thinly sliced on a diagonal cut (bias).
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In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and
crushed red pepper. Micro-cook, uncover
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
Honeyed carrots Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
Add carrots. Heat to boiling; reduce heat. Cover and cook until tender, 12
to 15 minutes; drain.
Cook and stir remaining ingredients in 10-inch skillet until bubbly; add
car
Lemon asparagus and carrots PER SERVING: 26 cal., 1g Pro., 6g Carbo., 0g fat, 0mg Chol., 19mg Sodium
238mg Potassium
.
Wash, trim, and peel samll carrots. Place carrots in a steamer basket
above boiling water. Cover and steam about 15 minutes or till c
Spinach salad with onion sprouts, shredded daikon, bean spro
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
Carrots and onions in creamy wine sauce Melt the butter in a large pan over medium heat. When it stops foaming,
add carrots, onions and raisins. Cook, stirring, for 4 minutes. Add salt, pepper,
cayenne, thyme, bay leaf, and wine. Mix well. Cover the pan and simmer
45 to 50 minutes or un
Roasted garlic carrots Preheat oven to 350 degrees. Arrange carrots in a 13 x 9 inch baking
dish. Add oil, water and garlic. Cover with foil and bake until the
carrots are fork-tender, about 30 mins.
Uncover and turn carrots. Bake until they are golden, about 10 mins
Brussel sprouts pasta Trim the ends off the Brussel sprouts and steam the sprouts in boiling
water until just tender. Drain. Heat butter and oil and saute leeks. Add
peppers and Brussel sprouts, stirring until just golden on the edges. Add
soy sauce and let stand covere
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
Lentils and carrots with marjoram Heat oil in heavy medium saucepan over medium heat. Add onion and
saute until soft, about 8 minutes. Add carrots and garlic and stir 2
minutes. Add lentils, then 2 cups of broth. Cover and simmer until
lentils are just tender and broth is ab
Gujerati-style cabbage with carrots (sambhara) Core the cabbage and cut it into fine, long shreds. Peel the carrots
and grate them coarsely. Cut the green chili into thin, long strips.
Heat the oil in a wide, casserole-type pot over a medium-high flame.
When hot, put in the asafetida. A s
Brussels sprouts and artichokes Cook Brussels sprouts according to package directions. Drain. Arrange
Brussels sprouts and artichokes in a greased 1 quart casserole. Combine
remaining ingredients and spoon over vegetables. Bake, uncovered, at 425ø
for 6 to 10 minutes. Yield: 6 ser
Carrots in beer Peel and slice carrots into long, thin slices. Melt butter in
medium-size frypan; add beer and carrots. Cook slowly until tender,
stirring frequently. Stir in salt and sugar. Cook for another 2
minutes and serve hot.
Braised brussels sprouts with vinegar & dill Trim sprouts; halve if desired. In large pot of boiling salted water, cook brussels sprouts for 8 minutes if whole, 6 minutes if halved, or until barely tender. Drain, refresh under cold running water and drain. In a well buttered 13 x 9 inch casserole,
Savory sprouts Cook Brussell sprouts according to package directions. Drain. While sprouts
are cooking, melt margarine in a small saucepan over medium heat. Add
remaining ingredients and pour over sprouts. Toss and serve
Per serving: 3g protien, 4g fat, 6g ca
Brussel sprouts in pecan sauce 1. Cook the brussel sprouts, covered in boiling salted water until tender,
about 10 minutes. Drain. Keep warm.
2. Heat the butter in small saucepan and brown the pecans; do not let them
burn.
3. Remove from heat, add the brown sugar, and stir to d
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
Lemon carrots cook carrots in water, lemon juice, salt, pepper and butter for 10 minutes over low heat.
mix the remaining lemon juice with cornstarch and pour over carrots.
add the honey.
simmer for 10 minutes
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
Savory carrots In a medium saucepan, combine carrots and boiling water to cover. Cook,
covered, over moderate heat for 7 minutes after water returns to a boil.
Drain well. In a medium frypan, melt butter over low heat. Add carrots,
increase heat to moderate, and
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
Brussels sprouts #2 Wash brussels sprouts and remove outer leaves, peel and quarter tomatoes
and slice onions. Mix well and put into the watered claypot. Sprinkle
heavily with nutmeg. Pour broth over it and put flakes of butter onto it.
Close claypot and cook the veget
Baked brussels sprouts au gratin #2 Preheat oven 325 F. Wash and "x" bottom of brussels sprouts. Place in
boiling water, enough to cover. Boil and simmer 10 mins or until
tender. Drain and reserve 1 c hot liquid. Melt butter in sm skillet.
Add green onions and saute 3 m
Brussels sprouts in mustard sauce Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set
aside. Spray a small skillet with vegetable cooking spray and add the
oil. Saute the onion in the oil then remove from the heat and slowly add
the 1 cup of chicken broth. Sir in the m
Brussels sprouts with caramelized onion Put the onion, oil, pepper, and 1/2 cup of water in a saucepan. Bring water
to a boil over high heat and partially cover pan so a little steam can
escape. Reduce heat to medium and cook onion, stirring occasionally, till
it is caramelized--i.e., wat
Karotten in bier gedunstet (carrots in beer) Peel and slice carrots into long, thin slices. Melt butter in medium-size
frypan; add beer and carrots. Cook slowly until tender, stirring
frequently. Stir in salt and sugar. Cook for another 2 minutes and serve
hot.
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
Mohren mit geschnetzeltern (beef strips and carrots) Peel carrots and cut into thin slices (crosswise at a slant). Place in a
saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and
simmer for 25 minutes or until tender. Meanwhile cut the meat into very
thin slices. Heat the vegetable oil an
Smooth peanutty sprouts * Whole wheat bread can be substituted ** Chunky peanut butter can be
substituted *** Rasins can be substituted Mix smooth peanut butter with cup
orange juice, and currants. Spread into halved pita breads and top with
sprouts. Makes 2 halved
Brussel sprouts oriental Combine all ingredients in small amount of water in saucepan. Simmer until sprouts are done.
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
Brussels sprouts with walnuts 1/4 c Walnuts, chopped
1 tb Margarine
1/4 ts Nutmeg, ground
Cut the Brussels sprouts in half and steam them until they are tender.
Meanwhile, saute the walnuts in the margarine until golden. Pour
over the sprouts in a serving dish. Sprin
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
Brussels sprouts a la greque Boil water in a large pot & add brussels sprouts.
Cover & cook only for 7 minutes. They should be
barely tender. While the sprouts are cooking, whisk
together vinegar, lemon zest, lemon juice, salt,
pepper, parsley & pimento in a smal
Brussels sprouts leaves with bacon Cut out the stems and separate the sprouts into leaves. Thinly slice the
tightly compact centers. Saute some diced onion and pancetta or bacon in
olive oil until softened. Add the sprout leaves, season with salt, and
moisten with a little white wine
Brussel sprouts and chestnuts Fat grams per serving: Approx. Cook Time: 40
Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold
water over them. Take chestnuts, with a sharp knife, make an "X" on
the top of each one. Brush e
Copper penny carrots Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, and add salt and pepper to tast. Pour ove veetables. Allow to marinate in refrigerator
Whole-wheat fettuccine with brussels sprouts and red bell peppers In a large kettle cook the onions in 3 tablespoons of the butter over moderate heat, stirring occasionally, until they are golden. Add the garlic, the Brussels sprouts, the water, the scallion, the bell peppers, and salt and pepper to taste and cook the m
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
Tossed salad with radishes, red onion, bell peppers, carrots
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
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.
Rosenkohl in bier gedunstet (brussels sprouts in beer) Trim and wash sprouts. Place in a medium-size saucepan and pour enough
beer over them to cover. Bring to a boil, reduce heat and simmer for 20
minutes or until tender. Add more beer if needed, as liquid evaporates.
Drain; add salt and butter. Serve ho
Carrots with fennel Cook and stir onion and garlic in margarine in 10" skillet over medium heat
until onion is tender, about 5 minutes. Stir in water, chicken bouillon,
salt, dill weed and pepper. Add carrots and fennel. Heat to boiling;
reduce heat. Cove
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
Sweet-sour carrots Cook 1 bag of frozen sliced carrots in salted water until just tender.
Combine with green peppers and onions. Simmer remaining ingredients
together until flavors blend. Pour over carrot mixture. Serve hot, or may
be chilled and served as a relish. Will ke
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
Slieve na mbam carrots (traditional irish dis Trim and wash the carrots and halve lengthwise. Melt butter over med. heat. Add milk, season with salt and pepper. Add carrots and cook gently until just tender. Remove from heat and stir in cream and beaten egg yolks. Reheat but do not boil, stirring c
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