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Reply
| | From:  Genie· (Original Message) | Sent: 11/12/2007 6:41 PM |
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Reply
| | | From: Genie· | Sent: 3/29/2008 6:15 PM |
CHARISMATIC CARROT CASSEROLE
2 pounds sliced carrots cooked
1/2 pound Velveeta cheese
1 stick butter
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup cereal crumbs
1/8 cup butter
Melt butter and cheese stirring constantly. Place carrots in lightly
greased casserole dish and pour cheese mixture over carrots then
sprinkle with cereal crumbs. Dot with butter then season with salt
and pepper and bake at 350 for 25 minutes.
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| | | From: Genie· | Sent: 4/27/2008 3:53 AM |
| Crazy Carrots
2 pounds carrots, peeled and sliced
1 green pepper, cut in strips
1 red pepper, cut in strips
1 can cream of tomato soup
1 tsp prepared mustard
1 onion, cut in rings
3/4 cup brown vinegar
1 cup sugar
1 tsp Worcestershire sauce Cook carrots in water until tender and then drain.
Mix the green pepper, red pepper, cream of tomato soup, mustard, onion, cider vinegar, sugar, and Worcestershire sauce together and pour over carrots.
Place in a covered container and refrigerate overnight.
Serve cold. | |
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Reply
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Maple Glazed Carrots
1 1/2 lbs whole baby carrots
3 tbsp butter
1/2 c maple syrup
1/2 tsp salt
Cook carrots in boiling, salted water until almost tender. Drain, reserving 1/4 c liquid.
Melt butter and roll the carrots in it.
Add reserved liquid, maple syrup and salt.
Cook uncovered, until liquid is thickened and carrots are tender - about 10 minutes.
Serves 6 |
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Reply
| | | From: Genie· | Sent: 8/31/2008 7:10 PM |
| SPICED CARROTS
2 pounds medium carrots (about 12)
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne, or to taste
Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
Heat butter in a 12-inch heavy skillet over moderately high heat until foam
subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes.
Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.
SERVES 8 - 10
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Reply
| | | From: Genie· | Sent: 8/31/2008 7:11 PM |
| CHARISMATIC CARROTS
1 pound carrots, peeled and sliced
1/2 cup dried tart cherries
3 tablespoons pure maple syrup
2 tablespoons butter
1/2 teaspoon fresh ground nutmeg
1/4 teaspoon fresh ground ginger
1/2 cup walnuts, toasted
Cook carrots in water in a covered 2-quart saucepan 8 to 10 minutes, or until tender. Drain well. Add dried cherries, maple syrup, butter, nutmeg
and ginger to cooked carrots; mix to combine ingredients. Cook, stirring
occasionally, over medium heat, 3 to 4 minutes, or until sauce is bubbly.
Toast walnuts in a dry skillet on the stove top or in a shallow baking pan
under the broiler, add to carrot mixture and serve immediately.
MAKES 6 (1/2 cup) servings.
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Reply
| | | From: Genie· | Sent: 9/30/2008 8:23 PM |
Honey-Glazed Carrots 1 pound carrots cut into 1" pieces at a angle 1 cup water 1/4 teaspoon salt 1/2 cup orange juice 2 tablespoons cornstarch 2 tablespoon butter or margarine 2 tablespoon honey
Cook carrot pieces in 1 cup boiling water with salt in medium saucepan 10 minutes or until tender; drain carrots, and place in a serving bowl. Stir together orange juice and cornstarch in small saucepan until smooth. Stir in butter and honey: cook over medium heat, stirring constantly, 4-minutes or until thickened. Pour over carrots and toss to coat. YIELD 4 - servings | |
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