Glazed Baby Carrots Dump Oamc Food

GLAZED BABY CARROTS

Steps:

• Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

GLAZED BABY CARROTS

Steps:

• Cook 1 cup small shallots with 2 tablespoons butter and a pinch each of sugar and salt in a skillet until light brown, about 4 minutes. Add 1 pound baby carrots, 2 more tablespoons butter and 1/4 cup water; simmer until tender, about 5 minutes. Top with toasted almonds and chopped tarragon.
• Photograph By Antonis Achilleos

GLAZED BABY CARROTS

Steps:

• Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
• To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
• So good for my eyes!

HIDDEN VALLEY® GLAZED BABY CARROTS

Steps:

• Melt butter and sugar in large skillet. Add carrots and dressing mix; stir well. Cook over medium heat until hot and glazed, about 5 minutes, stirring frequently.

HONEY-GLAZED BABY CARROTS

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 15 minutes.
• While carrots are steaming, melt butter in a saucepan over low heat. Combine with honey and cornstarch.
• Pour glaze over cooked carrots and toss to coat. Serve immediately.

HONEY GLAZED BABY CARROTS

Steps:

• Gather the ingredients.
• Place the baby carrots in a medium saucepan. Cover with water and add 1 1/2 teaspoons of salt. Bring to a boil.
• Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender but firm. Check for doneness after 10 minutes. Drain and set aside.
• In a sauté pan, melt the butter over medium-low heat. Add the honey and brown sugar and cook, stirring, until the sugar is dissolved.
• Add the lemon juice and stir in the cooked carrots, coating well.
• Gently stir until carrots are hot and glazed with the honey mixture.
• Add kosher salt and freshly ground black pepper to taste. Plate and, if desired, garnish with chopped parsley or chives.
• Enjoy!

OH YEAH BABY GLAZED CARROTS

Steps:

• Place all the ingredients in a medium, heavy saucepan.
• Bring to a boil over medium-high heat, stirring occasionally, until the carrots are tender and the sauce becomes a shiny glaze, about 15 minutes.
• Using an oven mitt or pot holder, remove from the heat and serve.

GLAZED BABY CARROTS DIJONAISE

Steps:

• Cook or steam carrots until they are crisp-tender.
• Melt butter in skillet; add brown sugar and mustard and stir to make a smooth sauce.
• Stir in carrots and coat well.
• Cook 1-2 minutes more, until heated through.
• Serve.

LEMON GLAZED BABY CARROTS

Steps:

• Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through.
• Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest.
• Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.
• Season with salt and pepper to taste, sprinkle with parsley or chives and serve.

BROWN SUGAR-GLAZED BABY CARROTS

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until carrots are tender, 6-8 hours.

CINNAMON GLAZED BABY CARROTS

Steps:

• Melt butter in saucepan.
• Add carrots, salt, sugar and just enough water to barely cover the carrots.
• Cover and cook carrots on medium heat until tender.
• (time depends on carrot size. I usually cook baby carrots for about 25 minutes.) Remove lid, bring saucepan to a boil and boil until water is evaporated completely, leaving carrots with a sticky, buttery glaze.
• Watch carefully and stir so carrots do not scorch.
• Sprinkle with cinnamon and mix.
• Serve immediately.

CHILI MAPLE GLAZED DUMP CHICKEN OAMC

Steps:

• For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
• To thaw and cook: Take the bag out of the freezer the night before, make sure the bag is sealed completely.
• For the oven: Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
• For the crockpot: cook on low for 6-8 hours or on high for 4-6 or until done.
• On the grill: cook over medium heat until juices run clear.

GLAZED BABY CARROTS - DUMP OAMC

Steps:

• Combine in a freezer container and mix.
• Seal, removing as much air as possible. Freeze.
• Defrost. Pour into small saucpan and bring to a boil.
• Reduce heat and simmer for 20 minutes or until your carrots are tender.
• Add cornstarch, stirring constantly. Simmer 2 minutes longer or until sauce thickens.
• If cooking for small children or other picky eaters, leave out the dill and add a bit more sugar.