100270 added carrots glazed orange Recipes

carrots, apples, orange (i use 2 s to make it even more delicious)

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

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

orange roughy , flounder or red snapperfillets (1 lb.), apricot spreadable fruit or orange marmalade, margarine,melted, dijon mustard

carrots, peeled sliced and steamed, chicken stock, butter, parsley, cleaned and chopped, granulated sugar

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

oranges, sugar, water, water, extra, lemon juice, grand marnier

thyme honey, orange flower water, lemon juice, orange juice, ground of slivered almonds, salt, carrots, grated, oranges, each peeled and cut into 8-10 pieces, extra virgin olive oil, pine nuts, mint leaves, to garnish (optional)

carrots, peeled, orange , juice of, only, sugar, ground cinnamon, orange flower water, blanched almond, toasted and chopped

carrot ( should be cut into julienne strips.), water, butter or 1 tsp margarine, orange rind (orange peel should be finely shredded.), dried basil, crushed, parsley, snipped (optional)

zucchini , cut into 1/4 inch slices, frozen sliced carrots, unsweetened orange juice, celery rib, finely chopped, chopped onions, salt and black pepper

carrots, onion, peeled, potatoes, peeled, vegetable soup stock cubes, bay leaf, parsley, cardamom, chunk fresh ginger , about the size of two thumbs, orange juice (from a carton or freshly squeezed), salt and pepper, heavy cream

carrot, peeled and shredded, orange juice, lemon juice, salt and pepper

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

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.

water, parsnips, peeled ; halved lengthwise, and cut crosswise into 1/4-inch-thick pieces, carrots , halved lengthwise and cut crosswise into 1/4-inch-thick pieces, fresh orange juice, freshly grated orange zest, unsalted butter

carrot slices, half-and-half, heavy cream, vanilla bean , split lengthwise, wide strips orange rind, cinnamon stick, egg yolks, sugar