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Results 51 - 58 of 58 for julienne carrots
In medium saucepan, combine carrots and water; bring to a ... are tender; drain. Stir in salt and apricot preserves. Makes 8 (1/2 cup) servings.
52. CARROT MARINADE
Cut and cook carrots until only tender-crisp. Drain. Heat ... Pour marinade over all. Cover and refrigerate for 24 hours, stirring occasionally.
Drain carrots when nearly cooked. Add remaining ingredients. Cook slowly, stirring constantly, until glazed. Yield: 6 servings.
54. CARROTS ESTROGAN
Melt butter and sugar in ... pan. Remove the carrots from the water and add ... occasionally. When tender sprinkle spices. Adjust spices to taste.
Drain pineapple, reserving juice. Add ... Combine pineapple juice, carrots and remaining ingredients in a ... are crisp-tender. Yield 6 servings.
56. CARROT BAKE
Hear oven to 375 degrees. Arrange carrots in casserole. Layer cauliflowerettes over ... on high 10 to 12 minutes until tender. Makes 6 servings.
Combine all ingredients in a skillet; bring to a boil. Cover, reduce heat, simmer 3-5 minutes. Yield 5 servings (42 calories per 1/2 cup.)
For 4 servings you will need: Cut carrots into 2-inch pieces if using ... and shredding or julienne disk. Place carrots laying down ... Preparation time: 25 minutes.
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