131924 added carrots glazed orange ginger Recipes

carrot, grated, pickled ginger, orange juice, salt (optional), pepper (optional)

carrot (baby s or sticks), sugar, cornstarch, ginger, orange juice, butter, parsley (optional), lemon juice (optional)

baby carrots , thoroughly washed, grated orange rind, fresh orange juice, butter, honey, freshly grated ginger, salt, pepper

beet, peeled and julienned, carrot , scrubbed and julienned, orange juice, orange ginger stir-fry sauce (vh), soy sauce, ground ginger, minced crystallized ginger, mandarin orange segments (in light syrup)

carrots , cut into 1-inch pieces, butter, brown sugar, fresh ginger, caraway seed, orange peel, grated, orange juice

carrots, cut in small strips, butter, orange juice, cornstarch, ginger

carrots, peeled, orange juice, dark brown sugar, butter, honey, balsamic vinegar, chopped chives

carrots, peeled, cut into 1/2-inch rounds, sugar, fresh orange juice, butter, cut into pieces, room temperature, minced peeled fresh ginger, grated orange peel, fresh lemon juice

carrots, fresh orange juice, salt, pepper, cilantro leaves, finely chopped

carrots, sugar, cornstarch, salt, ginger, orange juice, butter

carrots, prunes, orange juice, white sugar, butter, melted, grated lemon zest, grated fresh ginger root

margarine, orange juice, gingerroot, minced , i use the jar product, carrots , sliced in 1/4 inch thick coins

red lentil, water, diced carrot, frozen orange juice concentrate, see note, wasabi powder or cayenne, grated gingerroot, soymilk, salt, rice vinegar

boneless skinless chicken breasts , cut into strips, salt, pepper, cornstarch, soy sauce, divided, sodium-reduced, balsamic vinegar, divided (aged balsamic vinegar of modena is what i prefer), hot pepper flakes, uncooked jasmine rice, orange ginger dipping sauce, tbps. 100% pure canola oil, frozen stir-fry blend vegetables, sliced green onion, for garnish

glazed winter vegetables, glazed to perfection and fat free, this root vegetable medley celebrates fall at its best., onions, peeled and quartered, carrots, peeled in 1 inch pieces, parsnip, peeled and in 3/4 inch pieces, glaze, orange juice, dark brown sugar, place onions , carrots and parsnips in steamer basket. use drip pan if 1 is provided with your steamer. fill water reservoir to medium and steam for 20 minutes or until vegetables are tender. meanwhile combine orange juice and brown sugar; stir well to combine. transfer cooked vegetables to a medium bowl. add sauce. stir to combine. serves 4.

garlic clove, minced, orange-ginger sauce and glaze (such as iron chef), seasoned rice vinegar, low-sodium soy sauce, dark sesame oil, canola oil, tuna steaks (about 1 inch thick ), salt, sesame seeds, black sesame seeds, sliced green onions

orange juice, reduced sodium soy sauce, ginger, minced, garlic cloves, minced, red pepper flakes, extra firm tofu, well drained and cut into 1/2-inch cubes, cornstarch, canola oil, assorted fresh vegetables (broccoli, carrots, onion and snow peas), cooked vermicelli

carrots, prunes, orange juice, granulated sugar, butter melted, grated lemon zest, grated fresh ginger root