CONTEST-WINNING GLAZED CARROT COINS
These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones. -Helen Bethel, Maysville, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 94 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 217mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
COPPER COIN SALAD
I found this cooked carrot salad recipe in Mom's recipe box. I don't remember having this growning up, but now that I have tried it, I sure wish we had. The dressing makes one of the best homemade french dressings I've ever had. I hope you enjoy it.
Provided by Angie Modesitt
Categories Other Side Dishes
Time 30m
Number Of Ingredients 10
Steps:
- 1. Cook carrots in salted water until tender. Drain and cool. Add chopped green pepper and onion.
- 2. Wisk the dressing ingredients togehter until oil is fully incorporated.
- 3. Pour dressing over the carrots, green pepper and onion and mix well. Cover and refrigerate over night.
COPPER PENNY
This was a popular carrot, celery, green pepper, and onion salad my Mom used to make in the summer and for picnics.
Provided by KRYM
Categories Salad Vegetable Salad Recipes
Yield 5
Number Of Ingredients 8
Steps:
- Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well.
- In a mixing bowl combine the celery, green pepper, carrots and onion.
- Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 55.5 g, Fat 14.6 g, Fiber 6.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 471.2 mg, Sugar 41.1 g
TANGY CARROT COINS
Tangy Carrot Coins give a popular nutritious vegetable a new twist, remarks Lois Stephen from Mt. Morris, Michigan. "This colorful side dish is as easy to fix as plain carrots, but the light, creamy coating makes them extra yummy," she adds.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place carrots in a large saucepan. Add 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Add remaining, ingredients; cook and stir over medium heat for 1-2 minutes or until sauce is thickened and carrots are coated.
Nutrition Facts : Calories 142 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 296mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein.
CANDIED CARROT COINS
These will be sweet and chewy when done and are the perfect decorations for carrot cake.
Provided by Claire Saffitz
Categories Bon Appétit Candy Carrot Dessert Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Bring carrots, 2 Tbsp. sugar, and 1/4 cup water to a simmer in a medium skillet over medium-low heat, stirring to separate carrots. Cook until carrots are soft, about 5 minutes. Increase heat to medium and cook, stirring, until liquid is reduced to a thick syrup (if syrup starts to color, reduce heat). Add several generous pinches of sugar, tossing constantly, then cook, tossing, until carrots are coated. Spread out on a parchment-lined baking sheet and let cool.
- Separate carrots with your fingers and toss each piece in more sugar to coat.
- Do Ahead
- Carrots can be made 1 day ahead. Store tightly wrapped at room temperature. Toss in sugar before using.
GLAZED CARROT COINS
These glossy carrots, flavored with orange juice, cinnamon and ginger, are pretty enough for a special meal. To save time, you could substitute two 15-ounce cans of carrots for the fresh ones.
Provided by looneytunesfan
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, melt butter over medium heat. Stir in the brown sugar, orange juice, salt, ginger and cinnamon. Add the carrots; cover and cook for 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 118.6, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 261.2, Carbohydrate 16.5, Fiber 2.6, Sugar 11.7, Protein 1
CANDY CARROT COINS
Tossed with a brown sugar and butter glaze, these carrots taste slightly sweet and look perfectly shiny.
Provided by looneytunesfan
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel the carrots, then slice each one into rounds.
- Place the carrot coins in a microwave-safe bowl, cover them with water, and cover the bowl with plastic wrap.
- Microwave for 6 to 7 minutes or until the carrots are tender but not mushy. Drain the water and set the carrots aside.
- In a small frying pan, melt the butter, stir in the brown sugar and water, and cook for 1 minute.
- Add the carrot coins and toss to coat with the brown sugar mixture. Cook on low for 3 to 4 minutes or until the carrots are thoroughly glazed.
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