729 glaze carrot Recipes

carrots, sliced, parsnips, sliced (or turnips), vinegar, butter, melted, brown sugar , firmly packed, salt & pepper

butter, cipollini onions, peeled, water, grated orange rind, fresh orange juice, brown sugar, sherry vinegar or cider vinegar, crushed coriander seeds, carrots, peeled and cut into (1/2-inch) diagonal slices, coarsely chopped fresh cilantro, salt, freshly ground black pepper

baby carrots or medium carrot, quartered, pineapple spreadable fruit, honey, butter

boiling water, baby carrots (or regular carrots, cut into about 2 1/2-inch lengths, then quartered), flour, light brown sugar, salt, thyme, cider vinegar, lemon juice, orange juice, orange , zest of, butter

water, young fresh baby carrots, with tops trimmed to 2 inches (peeled or scrubbed, or 3 lb packaged baby carrots), margarine or 2 tbsp butter, honey, fresh ginger, minced, salt

water, young, small carrots with tops trimmed to 2 inches, peeled or scrubbed, or 3 lb packaged peeled baby carrots, margarine or butter, honey, minced fresh ginger, salt

butter, peeled baby carrots or 1 lb regular carrot, peeled, cut into 2-inch pieces, halved lengthwise, sugar, balsamic vinegar, chopped fresh chives

carrot, peeled and sliced 1/4 inch thick on the bias, dried cranberries, brown sugar, chicken broth, grated orange zest, fresh orange juice, unsalted butter, cut into 4 pieces, ground black pepper

turnips , cut into 1-inch pieces, carrots , cut into 1-inch pieces, unsalted butter, sugar, kosher salt and freshly ground black pepper, copyright 2001 television food network , g.p. all rights reserved

carrot (approximately ), pomegranate syrup, raw apple cider, olive oil, cumin seeds, lightly crushed or 1/2 tsp ground cumin, honey (can sub agave), cumin seeds, lightly crushed or 1/2 tsp ground cumin, salt and black pepper

orange juice, carrot , julienned in 3-inch strips, apricot preserves, golden raisin, brown sugar, nutmeg, cornstarch, pecans, toasted and chopped

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.

blanched whole almonds, all purpose flour, baking powder, salt, golden raisins, orange juice, squarkes semi sweet chocolate, sugar, butter (2/3 stick), eggs, shredded carrots, grated orange zest, vanilla, sweet chocolate glaze, german sweet chocolate, water, butter, confectioners sugar

baby carrots or 2 cups sliced carrots, orange juice, crystallized ginger, sliced, ground coriander (or to taste), brown sugar, butter or 2 tbsp margarine, salt (or to taste)

baby carrots, peeled or scrubbed, or rinsed baby-cut carrots, butter or margarine, orange marmalade, ground ginger, ground nutmeg, chopped parsley, salt and pepper

olive oil, butter, chicken breasts, skin on, salt and pepper, mineral water, sugar, salt, chantannay carrots or 18 oz baby carrots, washed, flat leaf parsley, chopped, chervil, chopped

carrots grated, potato grated, suet, dark brown sugar, raisins, currants, orange peel glazed, all purpose flour, baking powder, baking soda, cinnamon, vanilla, sour milk, pudding sauce, granulated sugar, heaping tbsp cornstarch, cold water, butter, vanilla, boiling water

green giant honey glazed carrots, thawed, butter, brown sugar, kahlua