Paula Deens Roasted Carrots Recipes

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, coat the carrots with the olive oil. Toss with the House Seasoning and place in a Roasting Pan. Roast until tender, approximately 30 minutes. Remove from the oven and toss the carrots with butter and chopped parsley.
• Enjoy!

Steps:

• Julienne carrots into 3-inch by 1/4-inch strips. Cook carrots in boiling water for 5 minutes, or just until tender; drain.
• Stack carrots into 8 bundles, and tie with a blanched chive.
• In a medium saucepan, melt butter over medium heat. Stir in brown sugar until dissolved. Stir in white wine, and simmer 2 minutes. Add carrot bundles to sauce and cook 3 minutes, or until coated with sauce.

Steps:

• Preheat oven to 325 degrees F.
• Grease and flour 3 (8 or 9-inch) cake pans.
• For the cake:
• Mix together the flour, cinnamon and sugar in a large bowl.
• Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes.
• Pour batter into prepared pans.
• Bake for 25 to 30 minutes, or until golden brown.
• Allow to cool in pan for 5 minutes.
• Invert onto lint-free dishcloth, or waxed paper, and allow to cool completely.
• For the frosting:
• Mix all ingredients with handheld electric mixer and blend until smooth and creamy.
• Frost layers, top, and sides of cooled cake.

Steps:

• Preheat oven to 350 degrees.
• For House Seasoning: Mix ingredients and store in an airtight container for up to 6 months.
• Add the house seasoning, salt and pepper to a small bowl. Rub seasoning into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on both sides. Place the meat in a roaster pan. Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into roaster iwth meat and add bay leaves.
• Combine the mushroom soup, wine, worcestershire sauce and beef bouillon into a bowl. Pour over the roast. Add water.
• Cover pan with foil and bake for 3 to 3 1/2 hours or until tender.
• Remove and discard the bay leaves.
• Cooks Note:.
• If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 T. of cornstarch mixed with 1/4 cup cold water, stirring constantly until thickened.