Baby Carrots Glazed with Butter
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  1. #1
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    Default Baby Carrots Glazed with Butter

    Baby Carrots Glazed with Butter

    2 lb Baby carrots; scraped
    3 tb Butter
    2 tb Chopped herbs; preferably lemon Balm -OR- Lemon thyme -OR- Mint
    Salt
    Freshly ground Black Pepper


    Place the carrots in a heavy saucepan and barely cover with water.
    Add the butter and cover.
    Bring to the boil, reduce the heat, and cook 15 minutes or until still firm but easy to pierce with a fork.
    Remove the cover and boil down until the liquid has evaporated and the carrots are coated with butter.
    Watch them carefully or they will burn.
    Add the chopped herbs and season with salt and pepper.

    Makes 4 to 6 servings

  2. #2
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    Baked Pork Carrot Dinner

    8 Carrots,diced in pieces
    1 1/2 ts Salt
    1/4 ts Thyme
    2 tb Corn oil
    1/3 c Water
    1/4 c Flour
    1/8 ts White pepper,ground
    8 Pork chops,cut 3/4" thick
    1 Onion,sliced

    Arrange carrots in the bottom of a buttered 13x9-inch baking dish.
    Combine flour, salt, pepper and thyme; dredge chops in seasoned flour.

    Brown chops in oil; arrange in baking dish over carrots.

    Top chops with onion slices; pour water over all.

    Cover tightly with foil; bake in preheated 350 degree F. oven 40 to 50 minutes, until meat and carrots are done.

  3. #3
    Registered User Sinclairwife's Avatar
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    Balsamic Roasted Carrots

    12 lg Carrots (about 2 lb)
    1/4 c Balsamic vinegar
    2 ts Olive oil
    1/4 ts Salt
    1/4 ts Pepper


    Preheat oven to 375 degrees F.
    Cut carrots in half lengthwise.
    Cut diagonally into 1" pieces to equal 5 cups.
    Combine carrots and next 4 ingredients in a bowl.
    Stir well. Spoon carrot mixture onto a jelly-roll pan coated with cooking spray.

    Bake for 40 minutes or until carrots are soft and browned, stirring every 15 minutes.

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  5. #4
    Registered User Sinclairwife's Avatar
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    Cabbage Carrot Slaw

    3 c Shredded cabbage
    1 c Coarsely grated carrots
    1 tb Minced fresh onion
    1/2 c Plain low fat yogurt
    2 tb Mayonnaise
    1 ts Vinegar
    1/2 ts Salt
    Few grains pepper


    Toss cabbage and onion in large bowl; cover and refrigerate. Before serving add and mix remaining ingredients to vegetables.

    Makes 3 cups.

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    Carrot and Tomato Soup with Dill

    1/2 lb Carrot; sliced
    2 md Onions; sliced (1 1/4 cup)
    2 Potatoes; cubed (1 1/2 cup)
    4 c Tomatoes; cubed
    1 Bay leaf
    6 c Chicken stock
    1 c Evaporated skim milk
    2 tb Lemon juice
    1/4 c Fresh dill; chopped

    Combine vegetables, bay leaf and chicken stock.
    Cook in Microwave for 30 minutes on High Remove bay leaf.
    Put solids in blender and puree. Add back to dish.
    Add 1 cup evaporated skim milk. Heat well in Microwave.

    Add lemon juice and dill just before serving.

  7. #6
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    Carrot Salad with Lime and Cilantro

    4 md Carrots
    1 tb Fresh lime juice
    1/8 ts Finely grated fresh lime zest
    2 tb Finely chopped cilantro
    1 ts Vegetable oil


    Finely shred carrots and in a bowl toss together the remaining ingredients and salt and pepper to taste.

  8. #7
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    Cold Carrots in Garlic

    1 lg Bunch carrots
    2 cl Garlic, minced
    1/2 ts Salt
    1/4 c Olive oil
    2 tb Wine vinegar
    1 ts Oregano
    1/2 ts Black pepper
    1 ts Basil


    Peel and slice carrots on the bias about 1/2 inch thick.
    Blanch carrots in boiling water for approximately 3 minutes.
    Drain and quickly run under cold water until cooled and still crunchy.
    Mix remaining ingredients together and beat or shake thoroughly. Pour over carrots and allow to marinate in the refrigerator for at least a day-two days is even better!

    Serves 6

  9. #8
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    Roasted Carrot and Potato Soup

    3 lb Idaho potatoes
    1 lb Carrots
    6 Garlic cloves
    3 Celery ribs
    1 md Onion
    1/2 c Melted butter
    1 qt Chicken stock
    1 pt Heavy cream
    Salt to taste
    Pepper, fresh cracked, to taste

    Peel and roughly cut patotoes, carrots, garlic, celery, and onion; place them in a roasting pan. Coat with butter, salt and pepper to taste, then mix thoroughly.

    Roast in 400 degree oven until vegetables brown slightly, about 30 to 45 minutes, depending on oven. Reduce temperature to 325 degrees and roast until tender, about one half hour more. Stir frequently to prevent scorching.

    Remove from oven and puree vegetables and jucies in a food processor. (The mixture was very thick, so you might add some of the stock to smooth it). Place the puree in a soup kettle and add remaining chicken stock. Bring to a simmer, then add heavy cream, salt and pepper to taste. Stir often to prevent burning.

  10. #9
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    Holiday Carrots

    32 ozs.baby carrots,fresh or frozen
    1 medium onion,chopped
    1 medium bell green pepper,chopped
    1 tin(10-3/4 ozs.)tomato soup,undiluted
    1/2 cup veg.oil
    1 cup sugar
    3/4 cup white vinegar
    1 tsp.prepared mustard
    1 tsp.worchestershire sauce
    1 tsp.salt
    1 tsp.pepper

    Cook carrots until tender,set aside.
    Combine and heat remaining ingredients
    until sugar is melted,about 5 minutes.

    Pour over drained carrots,chill at least
    2 hours,can be served warm(reheat after
    chilling 2 hours)or cold.

  11. #10
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    Curried Carrot Soup
    Makes 6 Servings

    2 tablespoons butter or oil
    1 large onion, chopped
    2 cloves garlic, choped
    2 teaspoons curry powder
    2 tablespoons flour
    4 cups [1 L] carrots, peeled and sliced
    4 cups [1 L] chicken or vegetable stock
    1 1/2 cups milk ,more if needed
    Salt and pepper
    2 tablespoons freshly chopped parsley or chives

    In a large saucepan, heat butter or oil over medium heat.
    Soften together onion and garlic, sprinkled with curry powder, in hot fat for approximately 3 minutes, stirring.
    Stir in flour; add carrot slices and pour in stock.
    Bring to a boil; simmer, covered, for 25 to 30 minutes, until carrots are soft.

    Leave to cool slightly.
    Puree mixture a little at a time, into a blender or a food processor, until smooth. Pour back into saucepan.

    Stir in milk; heat until piping hot, stirring occasionally.
    If needed, pour in more milk to thin soup to desired consistency.
    Salt and pepper, to taste.

    Ladle soup into warm soup bowls.

    Serve, sprinkled with chopped parsley or chives.

  12. #11
    Registered User Sinclairwife's Avatar
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    Carrot Cake Cookies

    1 cup light-brown sugar
    1 cup sugar
    2 sticks unsalted butter -- room temperature
    2 large eggs -- room temperature
    1 teaspoon pure vanilla extract
    2 cups flour
    1 teaspoon baking soda
    1 teaspoon baking powder
    1/4 teaspoon salt
    1 teaspoon ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground ginger
    2 cups old-fashioned rolled oats
    1 1/2 cups finely grated carrots -- (about 3 large)
    1 cup raisins
    Cream Cheese Frosting

    Preheat oven to 350°. Line two baking sheets with Silpat baking mats or parchment paper, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.

    In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats, carrots, and raisins. Chill dough in refrigerator until firm, at least 1 hour.

    Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies. Transfer to oven, and bake until browned and crisped, rotating pan halfway through baking to ensure even color, 12 to 15 minutes.
    Transfer to a wire rack to cool.
    Repeat baking process with remaining dough. Once cooled completely, use an offset spatula to spread about 2 teaspoons of cream-cheese filling onto a cookie. Sandwich together with a second cookie.
    Repeat with remaining cookies.
    Store in an airtight container for up to 3 days in the refrigerator.

    Cream Cheese Frosting

    Makes about 2 cups
    Use this to frost Carrot Cake Cookies and Cupcakes with Cream Cheese Frosting.

    8 ounces cream cheese, room temperature
    8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
    1 cup confectioners’ sugar
    1 teaspoon pure vanilla extract

    Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese.
    Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners’ sugar, and continue beating until smooth.
    Add vanilla, and stir to combine.

  13. #12
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    Carrot-Onion Pancakes

    This version of latkes is good any time of year. Make some before your Passover Seder and re-warm them in the oven before serving.

    4 medium carrot(s), finely grated
    1/2 small onion(s), finely grated
    1 tsp fresh oregano, chopped
    1 cup fat-free egg substitute
    1/2 cup matzo meal, whole wheat
    1/8 tsp table salt, or to taste
    1/8 tsp black pepper, or to taste
    1 serving cooking spray (5 one-second sprays per serving)
    1/2 cup canned tomato sauce, heated


    Stir together carrots, onion, oregano, egg substitute and matzo meal in a medium bowl; season to taste with salt and pepper. If batter is too dry to mold together, stir in 1 to 2 tablespoons of water.


    Coat a large nonstick skillet with cooking spray and warm over medium heat.


    Spoon batter into skillet by heaping tablespoonfuls and flatten with a spatula. Cook until nicely browned, about 4 to 5 minutes per side. Remove from pan and cover with aluminum foil to keep warm; repeat with remaining batter. Serve hot with tomato sauce on the side. Makes two 3-inch pancakes and about 1 1/3 tablespoons of tomato sauce per serving.

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