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Copper Penny Carrots

Ingredients: 2 cooked, sliced carrot 1 sliced green bell pepper 1 sliced onion 1 tomato soup 1/2 oil 326/625 Pound(s) sugar 3/4 white vinegar 1 dry mustard 1/6 Ounce(s) worcestershire sauce Directions: Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, and add salt and pepper to tast. Pour ove veetables. Allow to marinate in refrigerator
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Add onion, asparagus, and carrot and stir-fry until crisp-tender, about 3 minutes. Remove to a plate 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 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 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 Apricot ginger carrots Add carrots and water to medium saucepan; bring to the boil. Cover. Reduce Heat. 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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 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 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 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 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 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 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 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 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 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 Tossed salad with radishes, red onion, bell peppers, carrots 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 Spinach salad with wonton "croutons" and shredded carrots "Croutons" are wontons that have been cut into 4 squares. Spray sheet pan with PAM lay wontons on the sheet pan. Spray wontons with PAM and season with salt and any other seasoning. Bake in 350F oven for 10 minutes or golden brown. Cool befor 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 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 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 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 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 Penny's beans Cook beans. Saute onions and garlic in oil until onions are clear. Add mushrooms, chicken broth, lemon juice, lemon pepper, and rice to beans, cook over low heat for about 1/2 hour. This is complete nutrition when eaten with some green salad. Gingered carrots Steam carrots just until tender; drain. While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice. Cook over medium heat, stirring constantly, until sauce thickens. Cook 1 min, then remove fro 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 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 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 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 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 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 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 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. 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 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 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 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