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60+ Minutes |
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Cooked by: Chef / Last Modified: 6/28/2008 / Base: Vegetables / Number of Servings: 4 |
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Directions: 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 juice, ginger and Tabasco sauce. Bake, uncovered, for 25 to 30
minutes; stir occasionally until the carrots are glazed. Spoon into
a serving bowl. Sprinkle with almonds, if desired.
NOTE: To microwave the carrots, combine the butter, honey, lemon
juice, ginger and Tabasco sauce in a 1-1/2-quart microwave-safe
casserole. Microwave on high 45 seconds until the butter is melted.
Stir to blend. Stir in the carrots. Cover and microwave on high 8 to
10 minutes, stirring after 4 minutes. Remove from the oven.
Sprinkle with almonds, if desired.
| Ingredients:
1 Pound(s) Carrots, Peeled And Sliced
1/4 Cup(s) Golden Raisins
2 Tablespoon(s) Butter Or Margarine
3 Tablespoon(s) Honey
1 Tablespoon(s) Fresh Lemon Juice
1/4 Teaspoon(s) Ground Ginger
1/4 Teaspoon(s) Tabasco Pepper Sauce
1/4 Cup(s) Sliced Unpeeled Almonds |
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