Sister Marys Zesty Carrots Recipes

Steps:

• Place the carrots in a saucepan with about 1 inch of water in the bottom. Bring to a boil, and cook for about 5 minutes. Drain, and set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 1/2 quart casserole dish. Place the carrots in the dish. In a medium bowl, stir together the onion, mayonnaise, horseradish, pepper, paprika and bread crumbs. Spread evenly over the carrots.
• Bake uncovered for 15 minutes, or until the top is nicely browned.

Steps:

• Preheat oven to 375°F.
• Add carrots to boiling salted water, reduce heat and cook until tender, drain and place in a 6 by 10 inch baking dish.
• Mix onion, horseradish, mayonnaise, salt, pepper and water, pour over carrots.
• Mix bread crumbs and butter, sprinkle over carrot mixture.
• Bake 15 to 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour a 9x13-inch baking pan.
• Whisk vegetable oil, white sugar, eggs, and 1 teaspoon vanilla extract together in a bowl until smooth.
• Combine flour, cinnamon, baking soda, and salt in a separate bowl.
• Stir oil mixture into flour mixture until a well-mixed batter forms.
• Fold carrots, pineapple, coconut, and walnuts into batter; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour; cool completely, about 1 hour.
• Whisk confectioners' sugar, cream cheese, butter, and a dash vanilla extract together in a bowl until well blended; spread over cooled cake.

Steps:

• Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

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; stir in the sugar, horseradish and parsley. Add the carrots, salt and pepper; stir gently to coat.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place carrots in a pot and add water to cover. Bring to a boil. Reduce heat to a simmer and cook until tender, 6 to 8 minutes. Drain carrots, reserving 1/4 cup of the cooking liquid. Transfer carrots to a shallow baking dish.
• Mix reserved cooking water, mayonnaise, onion, horseradish, salt, and pepper together in a small bowl until combined; pour over carrots.
• Bake in the preheated oven for 15 minutes.
• Meanwhile, toss bread crumbs in melted butter. Sprinkle over carrots and bake until crumb topping is crisp, an additional 3 to 5 minutes.

Steps:

• Preheat the oven to 375°. Clean and cut the carrots into thin strips. Cook until tender in salted water. Drain the carrots and place them into a 6x10-inch baking dish. Mix together the onion, horseradish, mayonnaise, salt, pepper, and water. Pour this over the carrots. Sprinkle the buttered bread crumbs over the top. Bake at 375° for about 15 minutes.