61650 indian citrus glazed city carrot Recipes

fresh baby carrots, peach preserves, brown sugar, butter, melted, vanilla extract, ground cinnamon, salt, ground nutmeg, cornstarch, water, toasted chopped pecans , optional

baby carrots, butter, light brown sugar, honey, cornstarch, seasoning salt

baby carrots, water, balsamic vinegar, brown sugar, butter, minced thyme, tarragon, salt, pepper

cake flour, sugar (divided ), egg whites (room temp ), tea. cream of tartar, tea. salt, juice from lemon, tea. vanilla extract, grated lemon zest, glaze, confectioners sugar, squeezed lemon juice, few drops lemon food coloring

city style (brined) ham, hock end, brown mustard, dark brown sugar, bourbon (poured into a spritz bottle), crushed ginger snap cookies

carrots, sugar, butter, fat free evaporated milk, light ricotta cheese, pistachios

carrots, grated, water, honey, brown sugar, butter, cornmeal, milk, bread flour (i usually use 1/2 cup whole wheat with 1 cup ) or 1 1/2 cups whole wheat flour (i usually use 1/2 cup whole wheat with 1 cup ), baking soda, baking powder, salt

carrot, salt, vegetable oil, black mustard seeds, lemon juice, sultanas

peeled baby carrots, lemon juice, salt, divided, butter, honey, dried tarragon, black pepper

honey, dijon mustard, frozen baby carrots , i slice mine so they cook quicker.

baby carrots, water, balsamic vinegar, brown sugar, butter, minced fresh thyme, chopped fresh tarragon, salt, pepper

flour, sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, salt, eggs, at room temperature, vegetable oil, vanilla extract, carrots, finely shredded and packed into the cups, cream cheese, at room temperature, butter, at room temperature, vanilla extract, powdered sugar , sifted

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.

carrot, grated, vegetable oil, black mustard seeds, dried red chili, broken in half, salt, sugar, lemon juice, raisins (optional)

carrots, ground lamb, garam masala, kosher salt, shallots, finely minced, lemon , juice of, fresh ginger, peeled and grated, whole cumin seed, olive oil, fresh coriander, fresh mint, sesame seeds