342583 sugar added carrots glazed with orange and ginger Recipes

king arthur unbleached all-purpose flour, sugar, divided, baking powder, ground ginger, salt, baking soda, cold butter, cubed, sour cream, egg, grated orange peel

boneless skinless chicken breasts, cut in 2-inch cubes, garlic powder, crushed hot red chili pepper flakes , to taste, fresh black pepper , to taste, soy sauce, water, sugar, apple cider vinegar, orange zest, ginger, tamari soy sauce, worcestershire sauce, cornstarch (optional), water (optional)

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

carrots, peeled and trimmed, sliced (or use baby carrots), water, butter, sugar, salt , more if needed, ginger, minced, cilantro, chopped

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

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

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

cake flour, baking powder, salt, unsalted butter, room temperature, powdered sugar, eggs, separated, grated orange peel, vanilla extract, orange extract, whole milk, plain yogurt, creamy brown sugar frosting, cranberry glaze

orange-tangerine juice, chilled, carbonated water, chilled, honey, lemon juice, no-sugar-added sliced peaches, drained

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

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.

all-purpose flour, splenda sugar substitute, baking powder, salt, baking soda, no-sugar-added orange juice (or squeeze your own), shortening, orange zest, well beaten egg, cranberries, chopped roughly, chopped walnuts

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

sugar, salad oil, carrots, grated, self-rising flour, pecan pieces, eggs, ground cinnamon, salt, sugar, juice of 1 orange

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

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