Cracker Barrel Baby Carrots Food

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CRACKER BARREL COPYCAT BABY CARROTS



Cracker Barrel Copycat Baby Carrots image

This recipe came from CopyKat. It's easy to make and is a nice side dish with almost any entree. Another plus is it's a real kid pleaser!

Provided by Junebug

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 lbs fresh baby carrots
1 teaspoon salt
1 tablespoon sugar
2 tablespoons butter

Steps:

  • Rinse carrots and put in a sauce pan, pouring enough water in pan to just cover the top of the carrots.
  • Cover carrots and bring to a boil over medium heat.
  • Turn heat to low and simmer about 30 minutes til tender when pierced with a fork.
  • When carrots are tender pour off half to three fourths of the water.
  • Stir in the rest of the ingredients.

CRACKER BARREL BABY CARROTS



Cracker Barrel Baby Carrots image

The little ones love these carrots as good as candy. This is an absolute must for a great side dish.

Provided by Parkers Mom

Categories     Vegetable

Time 52m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 lbs fresh baby carrots
water
1 teaspoon salt
1 teaspoon bacon grease
1/4 cup brown sugar
1/4 cup butter (melted)
1/4 cup honey

Steps:

  • Melt bacon grease in boiler.
  • Add carrots and enough water to cover the top of carrots.
  • Cover with a lid and place on medium heat and bring to a boil.
  • Turn heat to low and simmer for 30-45 minutes or until the carrots are tender when pricked with a fork.
  • When carrots become tender pour half of the water off.
  • Add melted butter,sugar and honey to carrots.
  • Place lid on pot and cook until completely tender.

Nutrition Facts : Calories 205, Fat 8.6, SaturatedFat 5.2, Cholesterol 21, Sodium 577.4, Carbohydrate 33.1, Fiber 4.4, Sugar 27.7, Protein 1.1

PICKLED BABY CARROTS



Pickled Baby Carrots image

With mild herb flavor and crunchy texture, these baby carrots make a delightful addition to an appetizer tray or a casual meal. Plan ahead because they need to chill for several hours. -Audrey Cremer, Harmony, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8-10 servings.

Number Of Ingredients 6

2 pounds fresh baby carrots
2/3 cup white wine vinegar
1/2 cup honey
2 tablespoons mustard seed
2 tablespoons dill weed
1 teaspoon salt

Steps:

  • Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. , In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.

Nutrition Facts : Calories 99 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 2g fiber), Protein 1g protein.

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  • Cover the pan once again and cook until carrots are tender, but not mushy, about 6 to 7 more minutes. Adjust taste as necessary by adding more brown sugar and/or salt. Check for doneness by sticking a carrot with the fork. It should poke through easily but should still be a little firm and crisp.


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  • Add the carrots to a suitably sized saucepan. Add enough water to ensure that they are completely submerged and then place on a high heat. Once the water is boiling reduce to a simmer.
  • Cook the carrots in the water for around 30 minutes or until you can just ease a fork into them. Using a colander or sieve, drain the carrots retaining about half of the cooking liquid. Add the carrots back to the pan.
  • Add your butter, sugar and the salt and return to a low to medium heat. Cook for a further 5-15 minutes. Your carrots are ready when they offer the slightest bit of resistance when you push a fork into them. Remember, don’t overcook them.


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