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Ingredients: 1 Bunch(s) Carrots (large bunch) Pepper; to taste 4 Tablespoon(s) Margarine 2 tb Sherry 1 Cup(s) Milk 1 ts Sugar 1 1/2 Tablespoon(s) Flour (all-purpose) 1/2 c Slivered almonds Directions: 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 pepper. Stir in sherry and sugar; blend well. Stir in almonds. Pour into a 2 quart baking dish and refrigerate, covered, overnight. Reheat in a 250 degree oven until heated through. Yield: 6 to 8 servings SOURCE: Country Cooking, published by Mississippi Farm Bureau Women, 1987. Contributed by Margaret Harris. Typed for you by Nancy Coleman.
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Stir in the raisins, butter, honey, lemon Oriental pea pods and carrots * Medium Carrot should be thinly sliced on a diagonal cut (bias). ~------------------------------------------------------------------------- In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper. Micro-cook, uncover Sherried chicken with asparagus, carrots, & noodles Recipe by: RCOLE@aardvark.ucs.uoknor.edu In a wok (or large skillet) heat 1-1/2 tablespoons oil over high heat until hot, swirling to coat sides of pan. Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes. Remove to a plate 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. 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 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 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 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 New american peas & carrots Bring a saucepan of water to a boil. Add the carrots and simmer 7 minutes. Drain, rinse under cold water and drain again. (As I mentioned, I just steam the carrots in peas in the pot on top of each others it saves pots and time). Meanwhile, bring another 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 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 Carrots in orange-basil butter * Carrot should be cut into Juilenne strips. ** Orange peel should be finely shredded. ~------------------------------------------------------------------------- Place the carrot strips in a 10-ounce casserole. Sprinkle with water. Micro-cook, cover Baked carrots Fat grams per serving: Approx. Cook Time: 1:30 Scrape or pare carrots and place in casserole. Cream butter, sugar, salt and cinnamon together; add water and blend well. Pour over carrots, cover and bake in moderate 35 Spiced carrots Cook spices in oil in a small nonstick skillet over low heat, stirring, until fragrant, about 2 minutes. Remove from heat and cool slightly, then stir in honey and salt. Cook carrots in a 4-quart saucepan of boiling salted water until tender, 4 to 5 minut 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 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 Sweet and sour chicken thighs with carrots Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 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 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 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 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 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. 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 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 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. 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. Zesty glazed carrots Cook the carrots and drain. Melt butter in a large skillet; stir in brown sugar, mustard, and salt. Stir in carrots. Heat over medium-low heat, stirring constantly, until thoroughly heated and nicely glazed, about 5 to 8 Transfer to a serving dish and spr Steamed baby carrots Cook carrots in steamer basket over simmering water in covered saucepan for 8 to 10 minutes, until tender. Transfer carrots to bowl. Toss with butter, lemon rind, lemon juice, dill, salt, and pepper. Serve immediately. Easy carrots au gratin Slice the carrots and saute in about 1 T butter over low heat for 5-10 minutes, until cooked to taste. Make a roux with the butter and flour. Add the milk (warmed) and cook until thick. Add cheese and cook until cheese is melted. Mix in the co 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 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 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 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 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