Apricot Glazed Carrots Recipes

Steps:

• Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
• Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

Steps:

• Place carrots and onion in slow cooker, and add the water.
• Cover & cook on low for 9 hours.
• Drain liquid from slow cooker.
• In a small bowl, mix honey and preserves together, and pour over carrots.
• Cover and cook on high for 10-15 minutes.
• Sprinkle with parsley before serving.

Steps:

• In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.

Steps:

• Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
• Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.
• Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and 1/4 teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.

Steps:

• In 4- to 5-quart slow cooker, place carrots and onion. Sprinkle with salt.
• Cover; cook on Low heat setting 9 to 10 hours.
• Discard liquid in cooker. In small bowl, mix honey and preserves; pour over carrots in cooker. Increase heat setting to High. Cover; cook 10 to 15 minutes or until hot. Sprinkle with parsley before serving. Carrots will hold on Low heat setting up to 2 hours; stir occasionally.

Steps:

• Place carrots in a saucepan with enough water to cover; bring to a boil. Cover and cook for 8 minutes or until crisp-tender; drain. Add remaining ingredients; cook and stir over medium heat for 3 minutes or until preserves are melted and carrots are coated.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Bring carrots and water to a boil in a saucepan over high heat. Reduce heat to medium, cover, and steam until the carrots are just tender, about 5 minutes.
• Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins in a saucepan. Place over medium heat, and cook until the mixture bubbles, thickens, and turns clear, 2 to 3 minutes.
• Once the carrots have cooked, drain, and stir into the apricot preserves. Pour into a baking dish, and bake in preheated oven until the sauce has thickened further, and turned light brown, about 15 minutes.

Steps:

• In a sauce pot bring all ingredients to a rolling boil, boil gently for 10 minutes or until carrots are tender.

Steps:

• 1.Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain. 2.Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.

Steps:

• In a small bowl, combine the preserves, butter, orange zest, lemon juice, salt and nutmeg. Yield: about 1/2 cup., For carrots and zucchini: Trim ends from vegetables. With a vegetable peeler, cut very thin slices down the length of each carrot and zucchini, making long ribbons. , Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Add zucchini; cover and steam 2-3 minutes longer or until vegetables are tender. Transfer to a serving dish. Drizzle with glaze; toss to coat. Serve with a slotted spoon. Yield: 8 servings., For peas: Place peas in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until tender. Transfer to a serving dish. Drizzle with glaze; toss to coat. Serve with a slotted spoon.,