|If I Can Cook, God Can|
|by Ntozake Shange|
Award-winning playwright, novelist, and poet Ntozake Shange is author of many acclaimed books, including Liliane and Sassafrass, Cypress, and Indigo.
Tip: Try canned carrots for more results.
1 - 10 of 21 for glazed canned carrots
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1. In 3 ... and their liquid, carrots and ham. Heat ... High 7 minutes or until noodles are tender, stirring twice during cooking. Garnish with parsley.
Melt butter in ... to blend. Add carrots and cook about ... turning carrots frequently to glaze. Garnish with parsley. (Can substitute cooked fresh carrots.)
Cook frozen carrots. Sprinkle all ingredients over carrots. Bake at 325 degrees for 30 minutes.
In large saucepan, ... boil. Add the carrots and cook the ... chilled and reheated.) Add the parsley and salt and pepper to taste and toss mixture gently.
Cook carrots in a small ... saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through. Yield 4 servings.
Cook carrots in water until ... saucepan. Combine butter and brown sugar; heat until sugar dissolves. Add carrots, toss to coat. Heat through. 4 servings.
Cook carrots with salt and ... stirring constantly, until thickened and clear. Stir in butter. Add carrots and pineapple tidbits; heat. Makes 4 servings.
Wash carrots, cut into ... sugar dissolves. Continue to cook 3 minutes. Pour mixture over carrots, tossing gently. Heat several minutes and then add parsley.
In heavy 8 ... skillet bring the carrots, stock, butter, ... a syrupy brown glaze. If the ... to a heated vegetable dish and sprinkle with fresh parsley.
Melt butter on high in 2 quart dish, with honey. Stir. Add carrots and cover with wax paper and cook on high for 2 minutes.
Result Page: 1
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