Search Results for "carrots"
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Balsamic Glazed Carrots Ingredients: 16 oz baby carrots 1 tablespoon extra virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon brown sugar 1/2 teaspoon dried thyme Directions: Place oil in a saute pan over medium-high heat. Add carrots. Let them cook for 10-12 minutes (slightly soft). Add balsamic vinegar, brown sugar and thyme. Cook for
Balsamic Glazed Carrots Ingredients: 16 oz baby carrots 1 tablespoon olive oil extra virgin 2 Tablespoons balsamic vinegar 1 Tablespoon brown sugar 1/2 teaspoon thyme dried Directions: Place oil in a saute pan over medium-high heat. Add carrots. Let them cook in for 10-12 minutes (slightly soft). dd balsamic vinegar, brown sugar and thyme. Cook
Orange Chicken with Snow Peas and Carrots Chicken: 2 boneless skinless chicken breasts, cut into 1 1/2-inch pieces 1 teaspoon soy sauce 1/4 cup cornstarch 1/2 cup vegetable oil for frying Sauce: 1/3 cup orange juice 2 teaspoons cornstarch 1 tablespoon vegetable oil 2 cloves garlic, finely chopped 2 teaspoons finely chopped peeled fresh gingerroot
Honey-Glazed Carrots and Parsnips Ingredients: 2 or 3 carrots 2 or 3 parsnips 2 tablespoons honey 2 tablespoons olive oil 1 teaspoon dried thyme Optional: 1 teaspoon dried rosemary a pinch of salt Directions: Preheat the oven to 400F. Cut carrots and parsnips in half lengthwise, then halve again. Mix the honey, olive oil, and dried thyme
Savory Baked Carrots Originally published on June 11, 1943. Ingredients: 12 medium sized carrots 2 Tbsp. butter or substitute 2 Tbsp. minced onions 1/2 tsp. salt 1 Tbsp. chopped parsley 1 Tbsp. cream or rich milk Directions: Cook the minced onion in the butter until it is yellow. Shred the carrots or slice them thin,
Ingredients: 2 pounds baby carrots 2 tablespoons butter, melted 1/2 cup firmly packed brown sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt Directions: Spray inside of 4-quart slow cooker with no stick cooking spray. Add carrots and melted butter; toss to coat. Cover. Cook on HIGH 3 to 4 hours
Ingredients: 1 Tbsp. butter 4 cups carrots, sliced 1/4 cup honey 1/2 cup chicken broth 1 Tbsp. lemon juice + orange juice to equal 1/2 cup total juice 1/2 tsp. orange zest, minced 1 tsp. salt 1/4 tsp. pepper Directions: In large skillet over medium-high heat, melt butter. Add carrots and sauté for several minutes.
Ingredients: 2 cups Water 2 cups Carrots, fresh, peeled, sliced diagonally 1 tablespoon Honey 1 teaspoon Lemon juice, fresh squeezed, seeds removed or lemon juice, bottled 1 teaspoon Parsley, dried (optional) 1 teaspoon Margarine, unsalted, trans-fat free 1/2 teaspoon Ginger, fresh, grated 1/8 teaspoon Salt, table Directions: Add about 1-2 inches of water to a
Ingredients: 1 tablespoon olive oil 1 onion (small, chopped) 4 plum tomatoes (chopped, from a can) 1/2 cup tomato juice (from a can) 6 carrots (large, peeled and sliced) 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon sugar 2 tablespoons fresh parsley (chopped, or 1 teaspoon dried) 1 teaspoon butter 1 cup elbow macaroni,
Ingredients: 2 slices thick-cut bacon, diced 6-8 medium carrots, peeled, halved length-wise and cut into 1-1/2″ pieces 1 pound Brussels sprouts, trimmed and quartered 2 tbsp pure Vermont maple syrup, preferably Grade A Dark Robust 1 tsp kosher salt Directions: Place bacon in large pan over medium heat, stirring periodically. Once bacon has rendered fat,