|by Joseph Aimar|
Anyone who has experienced fine French cooking knows that no meal is complete without its frozen dessert.
1 - 10 of 214 for frozen carrots
In a large ... melt butter. Add carrots, shallots and ... stirring until vegetables are tender, 5-7 minutes. Remove from heat, stir in balsamic vinegar.
Prepare carrots using the method ... bubbly, then return carrots to honey mixture, coat evenly with the sauce and cook for one minute. Serve immediately.
Cook pasta as ... melt butter, add carrots, saute 1 ... pasta and veggies. Toss to combine. 308 calories per serving. 6.4 grams of fat, saturated 3.6 grams.
Mix sugar and ... time. Add flour and milk alternately. Add carrots and vanilla. Pour into greased 10 inch tube pan. Bake at 250 degrees for 1 1/2 hours.
Serves 6. 1/2 ... Rinse and trim carrots, if fresh. ... Drain. If using frozen carrots, follow package ... minutes. Sprinkle with parsley before serving.
Combine carrots, butter and 1/2 sugar. Cook over low heat for 5 minutes. Add remaining sugar, cinnamon and nutmeg. Cover. Simmer until tender.
Preheat oven to 350 degrees. Place the carrots in an oven-proof ... you use fresh carrots, cook for 20 minutes. Drain and proceed as for canned carrots.
Recipe may be ... microwave-proof plate. Place carrots in middle. Sprinkle ... cheese, and black pepper. Serve hot with extra Parmesan cheese, if desired.
Bring dressing ingredients to boil. Pour over carrots, onions, pepper; cool and cover.
Cook carrots until tender. Add butter, orange juice and cornstarch. Heat until sauce is thickened. Serves 6.
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