Kickedupcarrots Recipes

Steps:

• In a large bowl, mix together all the slaw ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve alone or on top of sandwiches.

Steps:

• Quarter carrots lengthwise and then cut into about 2-1/2-inch pieces.
• Heat butter in a heavy skillet over medium heat.
• Add in the carrot sticks and sauté uncovered for about 5 minutes, stirring occasionally until just slightly softened.
• Add in brown sugar stirring until the sugar is dissolved and melted.
• Stir in water, lemon juice, salt, cinnamon and cayenne; toss to combine and simmer covered until the carrots are desired tenderness and the liquid is reduced to a glaze (about 8-10 minutes).

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes in a saucepan and cover with water and bring to a boil over high heat. Reduce the heat to low; and simmer for 1 minute making sure the potatoes are still firm. Drain the potatoes in colander and set aside.
• Heat a 10-inch skillet, over medium-high. Add the butter and allow it to brown for 1 minute. Stir in the onions, garlic and jalapenos and cook for 5 minutes. Add the corned beef, horseradish, bouillon, potatoes, chives and Swiss cheese. Mix well, then remove from the heat. Spoon the hash into 6 (6-ounce) ramekins. Put the ramekins on a quarter sheet tray and bake until nicely browned, about 12 to 15 minutes. Remove from the oven and serve hot.

Steps:

• Bring a pot of water to a simmer over medium heat. Combine the egg yolks, sugar and orange zest in a large stainless steel or glass bowl. Set the bowl on top of the pot of water without letting the bowl touch the water. With a whisk or an electric hand mixer, begin whipping the yolks until foamy. Gradually pour in the cherry brandy and keep whipping until the custard has doubled in size and has thickened. Pour the custard into 4 dessert bowls or martini glasses. Refrigerate for 20 to 30 minutes to set up. To serve, top with the crushed amaretti cookies, shaved chocolate, and cherries.

Steps:

• Place carrots in a saucepan and cover with water.
• Bring to a boil, reduce heat, cover and simmer for 10-15 minutes or until tender. Drain and keep warm.
• In the same pan, melt butter and stir in sugars, horseradish and parsley.
• Add carrots to pan, then add salt and pepper to taste. Stir gently to coat and serve.

Steps:

• Combine all ingredients.
• Mix well.
• Refrigerate for approx 2 hours.

Steps:

• Peel and thinly slice carrots. About a quarter of an inch or so.
• Place carrots in a sauce pan with plenty of water to cover.
• Cook carrots at a boil over medium high heat till they are tender.
• About a minute before removing the carrots from stove add your raisins to the water to allow them to hydrate.
• Remove the pan from stove when the carrots are done and drain the water, returning carrots and raisins to the pan afterward.
• Drop the heat to low and return the pan to the stove adding the butter to the pan.
• Once the butter is melted add the brown sugar and cyanne pepper gently mixing in the flavors.
• Finally add the salt and pepper to your own personal preference.

Steps:

• Bring water to a boil in a medium sauce pan, then add the carrots. Bring heat down to a simmer until the carrots are almost tender.
• In a large skillet, add the remaining ingredients in the following order: maple syrup, honey, brown sugar. Stir continuously until the brown sugar has dissolved and the mixture begins to come to a slow boil. Add the carrots and gently stir mixing the sauce with the carrots and simmer until the carrots are fork tender.
• For an extra kick, at this time you can slowly add the Southern Comfort in. Remove from heat and enjoy!