57874 individual carrot glaze Recipes

carrots, peeled sliced and steamed, chicken stock, butter, parsley, cleaned and chopped, granulated sugar

butter, peeled baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise, sugar, balsamic vinegar, chopped fresh chives

carrots, sliced into 1/4 inch thick slices (or use 1-lb. bag of baby carrots), frozen apple juice concentrate, thawed, grated, fresh orange rind, cornstarch

carrot, peeled and cut into batons, butter or 50 g margarine, honey or 2 tbsp maple syrup, for vegans, salt, water, sesame seeds

carrot, cut into 1/4 in thick sticks, butter, orange zest, brown sugar

carrots, peeled, sliced diagonally, parsnips, peeled, sliced into strips, white pearl onion, peeled and halved, cinnamon stick, fresh orange rind, thyme, garlic salt, powdered ginger, fresh fennel seed, ground into powder, orange juice, fresh squeezed, sweet butter, brown sugar, red peppers, finely chopped (garnish )

carrots, vegetable oil or 2 tsp canola oil, garlic clove, chopped, ginger, peeled and chopped, cumin, honey (you can substitute brown sugar or maple syrup for a slightly different flavour), salt, chicken broth

carrot, cut into sticks, about 4 cups, butter, softened, light brown sugar , firmly packed, ground ginger, soy sauce, orange juice

vegetable oil, eggs, vanilla, granulated sugar, apple butter, all-purpose flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, chopped walnuts, grated unsweetened coconut, peeled and grated carrot, coconut milk, mascarpone cheese, at room temperature, lime , zest of, orange juice, fresh ginger, minced (very fine ), honey

carrots, shredded, onion, chopped, egg yolk, beaten, fine dry breadcrumbs, dried oregano, crushed, pork, ground, cheddar cheese, shredded

navel oranges, carrots, peeled, vegetable oil or 3 1/2 tbsp olive oil, cumin seeds, water, fresh lemon juice, sugar, salt, black pepper

margarine, water, carrots, sliced diagonally, sugar, fresh basil, minced, margarine

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.

carrot, grated, zucchini, grated, lentils, drained and rinsed, corn kernels, drained and rinsed, breadcrumbs, mayonnaise, chopped chives, egg, oil, bread roll, lettuce leaves, tomatoes, cheese, tomato chutney, salt , to taste, pepper , to taste

carrots , baby work great, water, brown sugar, butter, salt, black pepper , to taste

carrot, orange juice, brown sugar, butter, fresh dill or 1 tsp dried dill, salt, cornstarch