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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.
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
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
Carrots with coconut Sprinkle coconut evenly in ungreased jelly roll pan, 15 1/2 X 10 1/2" X 1".
Toast in 350F oven until golden brown, 10 to 15 minutes, stirring
occasionally ( watch carefully). Food Exchange per serving: 1 FOOD EXCHANGE
+ 1 FAT EXCHANGE
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 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
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
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
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
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.
Oseng-oseng wortel (stir fried carrots) These are carrots, cut into matchsticks and cooked in a little oil or
butter. The word wortel doesn't sound Indonesian and isn't. It is
borrowed from the Dutch name for the carrot, since it was the Dutch
who introduced this vegetable to
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
Allethea wall's copper pennies (pickled carrots) 1. Scrape and slice carrots thinly, peel and chop onion, cut pepper in
half, remove seeds, and cut into thin slivers.
2. Combine remaining ingredients, blend well, and pour over vegetables in a
large nonmetal bowl. Cover and refrigerate several ho
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
Honeyed chicken Rinse chicken and pat dry. Arrange pieces, slightly apart, in a 9 by 13 inch baking pan.
Set aside.
Toast sesame seeds in a small frying pan over medium heat, stirring often, until golden
(2 to 3 minutes). Transfer to a small bowl and add honey, s
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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.
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
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
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 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
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.
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
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
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
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
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
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
Tossed salad with radishes, red onion, bell peppers, carrots
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
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
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