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Ingredients: 2 3/4 Pound(s) Carrots, scraped 1/2 Teaspoon(s) Hotsauce 2 Tablespoon(s) Light olive oil 3 Garlic cloves, thinly sliced 1 Lemon, juice of 2 Teaspoon(s) Cumin seeds, toasted 1/2 Teaspoon(s) Salt 1/2 Teaspoon(s) Sugar 2 Tablespoon(s) Fresh mint leaves, chopped Directions: 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. 2. Heat the oil in a large skillet over medium heat. Add the garlic, diluted hot sauce, lemon juice, cumin, salt and sugar. Mix well. Add the carrots, then partially cover and cook over medium-low heat for about 10 minutes, until the liquid is reduced. 3. Stir in the mint and serve at once.
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A s 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 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 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 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 Tossed salad with radishes, red onion, bell peppers, carrots 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 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 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 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 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 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 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 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 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. 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 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. 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 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 Algerian cooked carrot salad Scrape the carrots and quarter lengthwise. Cook in a little water with garlic and a pinch of salt and sugar, for 15 minutes. Drain and chill. Just before serving, cover with lemon juice, aobut 1/4 teaspoon salt, cayenne and cumin. Sprinkle with ch Algerian couscous Place couscous in shallow pan with 4 cups water. Swirl and pour off water immediately in a sieve. Rub couscous well between hands and drop back into pan, making sure couscous is lump free. Let this dry while preparing remainders. Fry onions garlic 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 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 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 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 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.