Baked Carrots
8 carrots
2 tbls butter
3 garlic cloves
2 tsp chopped parsley
3 tbls grated parmesan
Combine first three ingredients together and with carrots put on waxed paper. Pre heat oven to 400°F Bake for 15 minutes. Add parmesan cheese and bake for 15 minutes more. Served with american wedges and chicken chardonnay leftovers. Delicious!!!
2 tbls butter
3 garlic cloves
2 tsp chopped parsley
3 tbls grated parmesan
Combine first three ingredients together and with carrots put on waxed paper. Pre heat oven to 400°F Bake for 15 minutes. Add parmesan cheese and bake for 15 minutes more. Served with american wedges and chicken chardonnay leftovers. Delicious!!!
Sweet Glazed Carrots
4 tbls butter
4 tbls brown sugar
1/4 tsp Tabasco
1/8 tsp salt
1 tsp lemon juice
6 to 8 carrots, sliced and cooked
Place butter and brown sugar in a saucepan over medium heat; stir until combined. Add Tabasco and salt; mix well; add lemon juice. Remove from heat. Add hot drained carrots and toss gently until coated evenly.
Makes 4 servings.
4 tbls brown sugar
1/4 tsp Tabasco
1/8 tsp salt
1 tsp lemon juice
6 to 8 carrots, sliced and cooked
Place butter and brown sugar in a saucepan over medium heat; stir until combined. Add Tabasco and salt; mix well; add lemon juice. Remove from heat. Add hot drained carrots and toss gently until coated evenly.
Makes 4 servings.
Glazed Cumin Carrots
2 lbs carrots sliced 1/4" thick
2 tsp vegetable oil
1 garlic clove
1 tbls ginger root chopped finely
1 1/2 tsp cumin
1 tbls honey
1 1/2 cups chicken broth or water
Heat oil in skillet and add garlic and ginger; cook gently for one minute. Add cumin and cook for 30 seconds. Add carrots, honey, salt and stock. Cook uncovered over medium heat until all liquid evaporates and carrots are tender. If liquid evaporates before carrots are tender, simply add water.
Taste and adjust seasonings as desired. 12/25/2002 Very good!!!
2 tsp vegetable oil
1 garlic clove
1 tbls ginger root chopped finely
1 1/2 tsp cumin
1 tbls honey
1 1/2 cups chicken broth or water
Heat oil in skillet and add garlic and ginger; cook gently for one minute. Add cumin and cook for 30 seconds. Add carrots, honey, salt and stock. Cook uncovered over medium heat until all liquid evaporates and carrots are tender. If liquid evaporates before carrots are tender, simply add water.
Taste and adjust seasonings as desired. 12/25/2002 Very good!!!
Glazed Carrots
1 lb baby carrots
4 tbl butter
2 tbl sugar
Pinch of pepper
Parsley chopped as needed
Place carrots in shallow saucepan, filled with enough water to barely cover carrots. Bring to boil. Add butter, sugar, salt and pepper. Mix well. Lower heat and let simmer, uncovered, until carrots are tender. Gently toss carrots to coat with glaze. Garnish with parsley.
4 tbl butter
2 tbl sugar
Pinch of pepper
Parsley chopped as needed
Place carrots in shallow saucepan, filled with enough water to barely cover carrots. Bring to boil. Add butter, sugar, salt and pepper. Mix well. Lower heat and let simmer, uncovered, until carrots are tender. Gently toss carrots to coat with glaze. Garnish with parsley.